CHAPTER 11: BARRIERS TO ADEQUATE NUTRITION Flashcards

1
Q

What neurological conditions can result in dysphagia?

A

▪ Parkinson’s
▪ Stroke
▪ MS
▪ Cerebral palsy

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2
Q

What are some nursing interventions for a patient experiencing dysphagia?

A

▪ Lightly stroke their chin or throat while they’re eating to promote swallowing
▪ Thicken thin liquids
• Thin liquids are not safe aka plain water, you need to add a thickener to them or you need to get some thickened liquids which are easier for them to swallow
▪ Check your pt mouth for food pockets before feeding them more
• Food pocket=don’t actually swallow the food, they will tuck it in between their teeth and their cheeks
▪ Encourage pt to tuck chin against their chest to swallow more easily
▪ Monitor pt during meals and have suction equipment available

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3
Q

What education should be provided to families who are economically disadvantaged or lack access to healthy foods?

A
  • Avoid canned, boxed, or processed foods which are often high in calories, fat, and sodium
  • Encourage to choose frozen fruits and vegetables which are more affordable and last a pretty long time in the freezer
  • Teach pt to read food labels to know which items high fat sodium calories and type of thing and which ones have are more healthy
  • If they cannot physically get to a grocery store: arrange for meal delivery services
  • Refer to dietician and social services
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4
Q

What nursing care should be provided for those who are malnourished, nauseated, or early satiety and/or anorexia?

A
  • Offer multiple small meals per day rather than few large ones
  • Limit liquids at meal time (should be drinking in-between meals)
  • Cold or room temperature meals are less smelly (decrease nausea)
  • Oral care before and after meals
  • Increase patient intake by providing supplement drinks in-between meals
  • Encourage to consume more food in the morning (when nausea is less and appetite better)
  • Do not fill up on low calorie foods, consume small amounts of foods that have high protein, high calorie, nutrient dense ingredients
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5
Q

What nursing care should be provided to the visually impaired?

A
  • When deliver their tray, describe what is on their tray using a clock face
  • Provide large handle utensils (easier for them to find and grasp)
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6
Q

What care should be provided for patients experiencing poor dentition (i.e., lost teeth, dental caries, new dentures)?

A
  • For children, screen and teach about healthy eating
  • Fluoridated tooth paste
  • Basic dental screen for all clients
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7
Q

What care should be provided for patients experiencing cognitive disorders?

A
  • Social service referral or shop with a friend or family member and using a list
  • Watch out for nutritional deficits
  • Give few nutritious, choices
  • Keep eating environment the same and distractions to a minimum
  • Remind pt to chew and swallow; stroke chin and throat to promote swallowing
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8
Q

What care should be provided for patients experiencing altered sensory perception?

A
  • Social service referral or shop with a friend or family member and using a list
  • If have food aversion or nausea when eating  eat cold foods
  • If can’t taste  spicy or tangy foods
  • If unusual taste in mouth  suck on hard candies, mints or chewing gum
  • Avoid empty calories
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9
Q

What care should be provided for patients experiencing impaired swallowing?

A
  • Diet and thickened fluids based on speech language pathologist order
  • Give time to eat
  • Avoid distractions
  • Rest before eating
  • Tuck chin when swallowing or arch tongue in back of throat
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10
Q

What care should be provided for patients experiencing mechanical fixation of the jaw?

A
  • Encourage fluids
  • Teach to put straw into space between jaws
  • Consult dietician to use liquid meal plan
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