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
Within this case study I am going to use two of the Chapelhow et al. (2005) enablers to discuss and reflect on the care of a patient I have been involved with on placement over a period of 5 weeks. ‘Enablers are the essential and underpinning skills that come together to provide expert professional practice’ (Chapelhow, C et al. 2005, p.2). These include; assessment, communication, documentation, risk, professional decision making and managing uncertainty. The enablers work together to provide a holistic approach to the care of patients in health care settings. I am going to focus on and discuss two of the enablers, linking them both together, which will be assessment and communication as I believe these two enablers can be related most to my patient.
A key problem for John, the 10 year old child, is that he does not like eating sandwiches. Taste preferences cannot be controlled completely. However, John may benefit from being in a positive environment while he eats and has a bit of control over what he eats so that he may learn to listen to what his body wants and what his body needs. The younger sibling, Jamie, poses no problems or issues with regards to nutrition. Jennifer, has the issue of keeping up her nutrition as she needs to maintain an optimal nutritional diet in order to have her baby developed healthily and maintain proper growth. Furthermore, once her child is born, it may be wise to follow the idea that using food as a reward or punishment, as well as encouraging could lead to negative effects on the child’s nutritional eating patterns and over/under-eating as well as a picky eater, which
In this assignment I am going to deliberate the care of a patient that I have looked after when working in placement on a hospital ward .I will use the Chapelhow framework to discuss two of the perspectives in relation to the patients care needs. In the Chapelhow framework there are six perspectives that are used to help reflect and discuss patient care. These six perspectives are assessment, communication, documentation, risk management, professional decision making and managing uncertainty(Chapelhow, 2005).The two perspectives I am going to use in this assignment are assessment and communication.
Wait history and present stressors. Ms. Stowers related gaining weight after the death of her father. Obesity exists on both sides of her family. She reportedly was relatively of normal weight until her 30s. Ms. Stowes stated she eats till she is "full" and tends to sleep afterward. She reported eating late at night. Her attempts toward weight loss has been: counting calories, the Atkins diet, low-carbohydrate and low-fat diets and exercise. The most successful for her has been low fat and low carbohydrate diet with exercise losing 23 pounds with a six month maintenance. Her problem food or fast food, sweets, fried foods, salty snacks, ice cream and eating in large
The person may develop altered patterns of eating, for example, eat at times of the day that are unusual for them. Be flexible as to when food is available and encourage a person to eat whenever their appetite is good.
Ramon feels bad about his weight gain and has changed clothing size at least twice in the past two years. His clothes are beginning to fit tight once again, especially on his waist. He grew up in a home where his father, who was very active and fit, was always watching his weight and encouraged his sons to be physically active. His mother who was diabetic, cooked at home and would always motivate her sons to eat healthy. She would make sure to tell them when they seemed to be gaining weight. For the most part, Ramon’s family would eat together, he did not have to worry about groceries or cooking because his mother prepared food for all meals. His mother served water, lean proteins or legumes, rice,
The nurse assesses the patient’s ability to swallow by providing a small sip of water.
WEIGHT MANAGEMENT HISTORY: Ms. Glass related she has been of normal weight until her first child was born at age 32. Beginning early in life, she would feel feelings of nausea or stomach upset, and then eat to feel better. Ms. Glass related she continues to do this when feeling slight physical discomfort. In her childhood home, she was required to eat all on her plate and there was a significant amount of fried foods and sweets offered in the home. In one of her marriages, she had to make corn bread or biscuits at least once to twice per day. She stated the reason for gaining significant weight is her tendency toward snack foods and sweets. Ms. Glasses' triggers to eat are: stress eating, eating when she is sleepy and also tends to eat as an activity. Ms. Glass has attempted counting calories, Weight Watchers, the Atkins diet, low carbohydrate diets and exercise. Most successful for her has been calorie counting and Adkins losing 20 to 50 pounds with a one year maintenance period. Her problem foods are fast foods and sweets.
Passing out the individual trays presented no issue, but my CNA commanded me, “Feed this resident for me. By the way, she can’t eat solid food, so you’ll have to use this device to feed her.” I was definitely at a loss. The device resembled a cylinder tube with a nozzle at the bottom. One would deposit food in the tube and compress it with the cap to squeeze the food through the nozzle. I struggled at first, but I soon acclimated to feeding the resident with the apparatus. And out of nowhere she choked. She spouted a
consume ice cream after every dinner, they exercise and walk to places they need to
A dysphagia diet is provided to those patients who are having difficulty eating and drinking foods safely. These patients who are on a dysphagia diet while admitted in the hospital may be discharged on the same diet. Therefore, it is important to educate these patients on how to safely eat at home. This handout explains the dysphagia diet, common causes for dysphagia, signs and symptoms, and tips on how to swallow safely. The handout also list different diet level and food consistency within a dysphagia diet so, the patient is aware of which level he or she is under. This handout can be provided to any individual of any culture or ethnicity because it focuses on the diet alone (Veterans Affairs, 2017).
My Mom and I would constantly tell him to eat healthier, more vegetables and less fried chicken and biscuits, but he was raised in Alabama and that was all he knew. His physician would continuously warn him that he was at risk for diabetes, and heart complications but he could not find the will to give up the thing that essentially killed him. For this reason, it is to my understanding that food addiction and overeating controls people’s actions similar to how drugs control drug addicts.
As we review John’s daily intake, it is notable that the depletion of energy is refueled by more refined sugars which have little to no nutritional value. He spends most of his meals out instead of bringing meals from home. It is not clear if it is the lack of knowledge on what to make or the convenience of purchasing his meals. In order to help guide him in a better direction I suggest he buy healthier versions of meals he likes from grocery stores and bring them to work for breakfast and lunch. This will be a step in the right direction that he needs to eventually making and bringing in his own homemade
He complains of not be able to be controlled his craving for rice and junk food. Mr.