Veterans Affairs Hospital Case Study

The individual may have certain foods they don't like or cannot eat for health reasons, if you refer to the individuals care plan you should find this information, also you may have an individual that is diabetic, you could seek guidance from their GP regarding what is and isn't safe for them to eat and drink.

Although not effective for everyone but many people have found pharmacotherapy has the ability to stabilize their condition. For most people with diabetes, the most challenging in the treatment plan is to determine what food to eat. There is not a one-size-fits-all eating pattern for individuals with diabetes. The integral role of nutrition therapy in overall diabetes management and has historically recommended that each person with diabetes be actively engaged in self-management, education, and treatment planning with health care provider, which includes the collaborative development of an individualized eating plan. Therefore, it is important that all members of the health care team be knowledgeable about diabetes nutrition therapy and support its implementation.

Service users should always have the freedom to make choices about food and drink, thus the carer has to support them to make these choices, also taking into consideration dietary issues (possible allergies, diabetes, food intolerance) and prohibited foods due to medication (e.g. cranberry when on Warfarin). This information, as well as the medication is included in the care plan.

After asking about any nausea, vomiting, constipation, diarrhea L.J.H stated, “At this moment I do not have any problems with nausea, vomiting, constipation and diarrhea, but when I first arrived at the hospital I did feel sick which lead to me vomiting. I think it was because of my abdominal pain.” When asked what L.G.H’s typical diet would be she stated, “In the morning I will usually have eggs, toast and milk with some hot water. For lunch I usually eat leftovers from the night before or just make myself and sandwich. I don’t really each a lot of snacks. For dinner I usually have something with protein or starch with a side of veggies. I am usually good at eating what is okay for me. I have a lot of allergies so I don’t like to change up what I eat a lot.” After asking about alcohol or caffeine use L.J.H stated, “I never drank alcohol and I avoid caffeine.” When asked about the use of stool softeners at home L.J.H stated, “No I do not use stool softeners.”

2. Assess the patient for bowel sounds; ask patient if they had a bowel movement and had a return of flatus. – To assess how patient will tolerate diet as ordered.

Likewise, the same survey was used to conduct meal rounds to assess food quality and patient acceptance during three different meal periods for three different diets in the 11AB Surgical Ward. The evaluation included three diets: a puree diet, 2.5-gram sodium diet and a VHA regular diet. It seemed that most of the patients understood why they required each one of the diets. However, most of them wanted their food with more flavor and more salt. The eating and feeding concern at CLC is the ability of the patients to get any foods they want from outside restaurants or family members. It is

The dietician will do teachings regarding food choices that are good for her consumption based on her health status while putting to mind that it will be difficult adhere to a low sodium diet, especially for a person that enjoys eating out. Ms. B.T. has to adhere to her low-sodium diet as well as eating nutritional dense food with vitamin A, C and other vitamins and minerals to prevent

The Registered Dietitian Nutritionist needs to be able to have the pulse and problems affecting the previously mentioned social groups in order to intervene and improve the care provided by health care professionals in charge of these vulnerable communities. Hospitals and social services need to include the RDN in the medical decision making to affect the nutritional needs of the patient. “ An integrated approach is critical with the support from social services, mental health professionals and medical care whenever appropriate” (eatrightpro.org). Healthy eating is paramount and required for the healing of an injured or sick individual. RDN’s must be diligent in meeting the caloric and nutrient rich diets of acutely ill or trauma patients in order to forecast and replenish the nutritious needs of these in these vulnerable patients. It is imperative factor to provide essential nutrition during these critical phases in order to prevent malnutrition to facilitate healing and health restoration. According to eatrightpro.org, malnutrition affects an estimated 30% to 50% of adult hospitalized patients in the United States. A very small percentage of patients actually leave the hospital with a malnutrition diagnosis. The more we learn about food and its nutritious value in medicine continues to evolve and we must keep the dialogue open and honest among nutritionist and health care providers to affect the prognosis of the injured or

The five day dietary assessment gave us a chance to see what the patient was consuming and how often. Five to six days a week the patient had fruits, juices, eggs, meat, fish, poultry, and vegetables other than starches during a meal time. Just as often she was having, milk, yogurt, potatoes, rice, other starches, cheese, and soda with sugar with both meals and snacks. In between meals she was enjoying cookies, cake, pies, and pastries at least three times a week, and sugar free gum every day. A few times a month the patient would have Coffee or tea with added sugar or flavorings, sports or energy drinks, and candy during both meals and snacks. Three things that she never consumes are cereals, diet soda, and gum with sugar. C.S. states she

For school work, I usually try to limit myself to scholarly articles. But for this assignment I chose an article that stood out to me for its ability to relay important health information in an accessible way. For the last two weeks in my classes, we have been discussing topics that are fraught with misunderstanding, fear, and misinformation. I was struck by how many of my classmates were unfamiliar with the content. As an RN student, I have learned that patient education is mainly the responsibility of the nurse; and finding methods to teach important topics without overwhelming the patient is vital to promote health and safety. Chunking in patient education, relaying small but specific pieces of information, allows one to digest the key points that are needed without losing focus among all the intricate details. This article does just that.

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

Nutrition Essentials for Nursing Practice is a class that is not only required but also necessary for the future endeavors of my career. These past weeks, although on the internet, this class is and has been very informative. We have covered several topics that have included topics such as but not limited to Peptic Ulcer, Cardiac, Vitamin D Deficiency, and the one that I appreciated the most, Chronic Kidney Disease, in which I was just diagnosed since starting this term. So not only did we view and discuss these topics, but we were given cases to study as real clients. This class is to help us assist our patients clients with their nutrition needs. This class taught us to figure BMI of our clients as well as how to help figure how many

Develop a draft of the handout and send out to ACS clinical dietitian staff for feedback.

Patients in the intensive care unit (ICU) often require enteral feeding due to their inability to consume nutrition naturally. Nutrition in the critically ill patient remains a controversial topic. Most clinicians have viewed nutrition as part of patient care but not as a therapeutic intervention

Careful efforts are needed to improve hospital care along with more patient education. (patient eduation, systematic clinical improved patient-care outcomes clinical systematic)