Providing Dietary Admission Incorporating Help With Sustaining

Nutrition is essential for the whole being of the individual. The body needs nutrients to be healthy and fight off acute illnesses and infections. Mauk (2014) stated that “elderly clients may be at increased risk for poor nutrition due to the fact that they have multiple chronic illnesses… that can interfere with their

By creating these small adjustments in the patient’s nutritional care, the patient’s independence and dignity are maintained. The patient, such as a stroke patient in rehabilitation, may also be reluctant to take an active role in their nutritional care so firm encouragement by the carer is needed. The presentation and availability of food and drink must also be assessed to deliver person-centred care (BAPEN REF). Patients may forego food if it looks unappetizing so it is important to serve meals that are visually appealing. Serving appetizing meals may also protect against malnutrition (BAPEN REF). Although protected mealtimes ensure that food and drink is given to every patient with minimal distraction, some patients may become hungry or thirsty in the hours between meals. Making food, like sandwiches or toast, and water available to patients may reduce the risk of malnutrition and dehydration and improve patients’ wellbeing (BAPEN REF). Good nutritional care achieved by person-centred practice means not only reducing risk of malnutrition and fluid imbalance but improving the patient’s quality of life,

This research is being submitted on June 9, 2013, for LeeAnn Wisnowski NU205/HUN2202 Human Nutrition in Nursing course.

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

Nutrition education plays a major role in patient care. When a patient is admitted into the Veterans Affairs Hospital (VA) for treatment they may be put on a specific therapeutic diet. For example, if the patient is diagnosed with diabetes they are put on a carbohydrate consistency diet of 1800 calories per day or, if the patient has hypertension they may prescribe a 2.5g sodium restriction diet. All patients at the VA are assessed by a Registered Dietitian who make the recommendations on which therapeutic diet the patient would benefit from. Following a diet while inpatient is relatively simple because all meals are prepared and served to the patient. The dietitian along with the kitchen staff take care of what types of foods should avoid

The government provides food subsidies through the Commodity Supplemental Food Program - CSFP, for the elderly who are over 60 years of age and who are low income recipients in need of food to last them throughout the month. The food subsidies of fruit and vegetable intake protects against various common chronic diseases and protects those individuals who have low income that are at risk for poor dietary quality and for low consumption of fruits and vegetables (Herman, Harrison, & Afifi, 2008, p. 98.).

Nutrition is an important aspect of health within all age groups. A nurse’s initial assessment is very important to a patient’s nutritional status because during an assessment, many findings can determine the nutritional status of an individual. For example, a simple examination of a patient’s overall appearance can determine whether the patient is malnourished, by evidence of decreased functional status, decreased bone mass, impaired muscle function, immune dysfunction, reduced cognitive function,

Nurses use the enhanced nutritional care by screening the patient using the “Malnutrition Universal Screening Tool” (MUST) to discover if patients are malnourished, deciding on what to do prevent the patient from malnutrition by monitoring and observing the patient when they eat, improving their preference of food to make sure patients have a balanced diet, and evaluating if patients are eating what they receive from nurses and if they are properly nourished. The RCN’s “Nutrition Now” campaign has made preventing malnutrition a goal by creating principles, such as being responsible for making changes to nutrition and hydration care plans, since “nutrition is essential for life, as vital as medication and other types of treatment” (Royal College of Nursing, 2016). Using the enhanced nutritional care principles, the Canadian Malnutrition Task Force created the Integrated Nutritional Pathway for Acute Care (INPAC) algorithm for discovering, treating and monitoring patients who are malnourished in acute

The main purpose of this project is to analyse the nurses’ role in ensuring in ensuring that adequate nutrition is maintained in patients suffering from dementia in an inpatient setting.

Your buildings were selected for the WISH meal pilot program. I have attached the new client order form and the instructions for the meal pilot program.

Maintenance of sufficient nutrition is an essential part of the treatment process for any patient admitted to the hospital. Early identification of patients who have a decreased nutrition status or have nutritional deficits helps to increase healing and overall improves the quality of life for a patient. Nutrition is more than just general food; it includes the overall amounts of

Patient /caregiver knows the suitable and correct choice of the dietary intake when she is discharged to home.

Do they have a history of medical problems and how old is the person there may be an underlining Biological condition they may have an issue with ingestion or digestion they may have a disability making it difficult to cut up or prepare their own food, can they chew and swallow effectively do they a food or fluid allergies that would limit their options? Sociocultural factors need to be considered also, is there any cultural or religious food and fluid requirements they need to abide by is there any allergies limiting food and fluid intake. These factors all need to be considering when assessing ability to maintain healthy nutrition and fluid intake. There are also other factors to consider such dependence or independence , do they have access to fresh food is this readily available can they access this themselves or do they have family members or carers to do this for them(Holland, 2008). Psychological factors may be an intellectual disability or memory problems also environmental factors such as the type of housing they live in the facilities for safe and suitable food preparation and storage. Offering politico economic resources to help them manage in hospital or at home so to insure they are aware of benefits that are available also finding out if their financial problems that could hinder recovery these are all things that this model support in person centred

The paper will examine and appraise a teaching session that I planned and implemented as a nursing student on a cardiology ward, in the form of a reflection what? So what? Now what? (Bortons, 1970). The aim of the teaching session is to provide up to date and relevant information to enable individuals to make an informed choices on there nutritional intake.

This article describes about qualitative study. Whereby, the authors collected data using individual interview methods which were open ended questions and semi structured interviews to explore each patient’s physical and emotional responds of fasting during hospitalization. Interviews tape recorded. Besides that, basic demographic and past history of fasting data been collected from medical record. This interview was carried out at patient’s bedside to maintain the private and confidentiality of each patient.