Dysphagia Case Study

In order to determine the nutritional care of Mrs Gale the nursing process will be used. Nursing was described as a problem-solving process with 4 stages termed; assessment, planning, implementation and evaluation by Yura & Walsh (1967) (cited Aggleton & Chalmers 2000). This principle is still used in clinical practice today and is considered to be best practice (Bloomfield & Pegram 2012).

The aim of this assignment to explore the assessment and care planning phase of nursing process, communication and interpersonal skills related to a chosen case study. Nursing process is the systemic organised approach used by the nurses to improve the quality of nursing care and it consists of mainly five steps, assessment, diagnosis, planning, implementation, evaluation (RCN,2016) this essay also explain the basic pharmacology and nurses responsibility in medicine administration related to the case study. This essay focused on a 70 year old lady, shoo was admitted in the surgical ward during my placement. She was diagnosed with oesophageal cancer recently and now admitted with swallowing difficulty and neck pain. The patient is referred

I am currently studying HNC Health Care and as part of my course I have to complete a graded unit, this will entail three stages; Planning, development and evaluation. This will be carried out while on placement within a hospital setting, within the planning stage I have to choose a patient and assist them with a nursing activity. I have chosen to follow Roper Logan and Tierney twelve activities of daily living the reason for this is that I find it to be the nursing model that is most effective as each activity has its own importance to the survival of life; also it follows the objectives of my graded unit. I have chosen the AL of eating and drinking as the patient I have chosen has severe Rheumatoid arthritis and has lost the use of her

The following document is a case study written by an intensive care nurse, who will explore the oral care provided to a patient admitted in an Intensive Care Unit (ICU) and will assess the overall care process. Additionally, the frequency, products used and techniques performed will be evaluated.

There is a need to identify the level and type of support an individual requires when eating and drinking. Any support while eating or drinking is to be provided respecting the service user’s human dignity, while the carer is exhibiting warmth and a calm attitude. The care plan informs whether the service user is able to feed him/herself, or needs assistance. Many service users will feed themselves when starting their meal, but will get tired and will then require assistance. The hands of service users with Parkinson’s may have to be gently directed so that they manage eating independently. The carer may need to cut the food for the service user. Service users with chewing difficulties, or swallowing precautions, or a history of choking need to be supervised while eating. Of course, these service users will also get a soft diet. Service users living with dementia may reject food which to them resembles to gruesome things (e.g., they may think meat bits in a dark sauce are cocroaches), therefore person-centered support is important. Service users with learning disabilities may find it hard to estimate distances, so the carer will make sure plates and glasses are well within their reach.

The purpose of this paper is to conduct an in depth exploration of the nursing care considerations of patients in a specific clinical area. Through the synthesis of prior knowledge, clinical experiences and skills, evidence based best practices, and care of patients a comprehensive care and teaching plan will be composed. Integration of critical thinking and clinical reasoning skills, combined with evidence-based research will provide confirmation of nursing process comprehension. The inclusion of reviewed literature will further support knowledge and understanding.

As dementia progresses, swallowing difficulties (called dysphagia) become more common, although they can vary from person to person. If a person is having difficulty with swallowing, a referral to a speech and language therapist can help. Difficulties can include holding food in the mouth, continuous chewing, and leaving foods that are harder to chew (eg hard vegetables) on the plate. Swallowing difficulties can also lead to weight loss, malnutrition and

What are the uses of drugs used to treat lower respiratory tract disorders: sympathomimetics, anticholinergics, inhaled steroids, lung surfactants, and mast cell stabilizers?

The nurse assesses the patient’s ability to swallow by providing a small sip of water.

Based on this statement dietitians are required to follow the values and principles in their discipline such as to be 'honest and fair with members of the public, colleagues, employers and employees' and 'respect individual’s needs, values, culture and privacy.' These standards outline that dietitians must not only act professionally but be able to give the finest and safest patient care. Dietitians client relationships is an important part of their work as if they are seen as genuine, respectful, competent and reliable professionals they are then able to gain client's trust and further strengthen their relationship with them. Therefore by dietitians following these values they would overall be perceived as safe, helpful and trusted professionals that can offer the most effective client care and be highly respected by the public. Additionally, dietitians must accept and consider clients views and values when developing programs for them to help them achieve their optimal nutritional status. By dietitians following this guideline, clients are then able to trust and have even more confidence in their dietitian as they respect them as an individual, their decision and boundaries. Furthermore, dietitians are required to work with, respect and acknowledge a range of companies, colleagues and professionals such as GP, speech pathologist etc. that aid dietitians in

With a home care nutritionist, they continue to follow the dietary guidelines set while placed in a hospital but then continue to grow the patient’s knowledge by teaching them more nutritional information. The main goal of a home care nutritionist is to achieve and maintain the dietary needs with a minimal amount of stress of hardship. There is a lot of emotional, physical and mental factors that have to be taken into consideration when a nutritionist in a home care setting approaches a patient and “The Nutritionist in Organized Home Care” covers all attributes of the home care nutritionist

This is because he is not taking adequate diet and fluids and is struggling to sit for any length of time for a meal. Nutrition and hydration are vital for health and well-being and for recovery from illness (Adams and Manthorpe 2003). Dementia’s effect on the eating and nutrition of Jeremy can lead to nutritional deficiencies and weight loss (Cantley 2001). According to Cantley (2001), people with dementia may have difficulties in concentrating sufficiently to eat and in recognising food and its significance. Physical difficulties with eating and the effects of medication may also contribute to nutritional problems (Cantley 2001). Nutrition for older people in hospital has been recognised as a major issue and dehydration is estimated to be present in one quarter of older patients (Archibald 2006a). If the insufficient fluid and diet intake continues, Jeremy might end up being more unwell and suffer from various other illnesses which can cause him to feel less dignified. Suffering from further illnesses can even cause some discomfort. This is supported by the definition of comfort by Tutton and Seers (2003) which states that comfort is a subjective sense of well-being, ease and contentment and also an ability to grow and develop and achieve full potential within a given context. According to these definitions Jeremy’s lack of hydration and adequate nutrition could lead to discomfort since

Pathophysiology and Nursing Management of Clients Health – Disorders of the Digestive and Musculoskeletal System

Mr. Comer was admitted to his local community hospital for respite care. He has suffered multiple, acute strokes in the past, which has left him with severe disabilities. These include paralysis rendering him immobile, aphasia (speech loss) and dysphagia (swallowing difficulties). He relies on carers for all normal activities required for daily living (Roper et al 1996) and is advised to have a pureed diet and thickened fluids.

You may be surprised how many times you swallow throughout the day -- every time you eat or drink something, you have to swallow multiple times. You also swallow salvia throughout the day. The condition where one has difficulty swallowing is referred to as dysphagia or the swallowing disorder. Use this guide to better understand what your loved one is going through, and how a qualified speech pathologist can assist them.