K1.3 – The range of clinical skills undertaken to promote and support wellbeing in relation to nutrition and hydration in adult nursing. Flashcards
What are key considerations in providing food and drink for individuals, and how can nutritional issues be detected?
- Food and drink must always be provided according to the individual’s condition and preferences.
- Blood tests can detect nutritional deficiencies.
- Medical investigations, such as villi biopsies, can reveal problems with absorption and digestive dysfunctions.
What are the key principles of patient dietary planning?
Adequate
Balanced nutrients
Calorie energy control
Nutrient density
Moderation
Variety
What factors are considered when creating a dietary care plan for patients?
- A dietary care plan is made once a nutritional need is identified, and dietary supplements may be provided.
- The texture of foods is important for individuals who have difficulty chopping or chewing food; soft diets are often recommended.
What are key considerations in dietary care for patients with specific needs?
Patients with mouth sores or dentures may need modified food textures.
Patients with swallowing difficulties require specialized diets, such as the IDDSI framework for consistency.
Bariatric patients post-gastric band surgery need a liquid diet, and patients with nasogastric tubes receive formula feeds at regular intervals.
How are personal food preferences and meal planning managed for hospital patients?
Personal food preferences are considered, with vegetarian and vegan options available, changing daily.
Inpatients order meals for the next day, while new arrivals and day patients have limited food choices at mealtimes.
What are key organizational responsibilities in food service and waste management?
Organizations must invest in a skilled workforce and recognize the complex knowledge and skills required by chefs and food service teams.
Organizations must implement steps to monitor and reduce food waste, including plate waste, production waste, and unserved food
How should cultural food preferences be managed in a care plan?
Cultural food preferences should be included in the care plan, with specific details best obtained by talking to the patient and their relatives.
For example, a Jewish patient would require kosher beef, lamb, poultry, and fish with fins and scales.
How is dietary planning approached and who is involved in the process?
Dietary planning is done in collaboration with individuals and professional colleagues, starting with medical requirements.
Dietitians are allied health professionals who use scientific knowledge of nutrition and food to provide healthcare dietary advice.
They communicate guidance in terms that are understood by patients and deliver impartial advice about nutrition and health.
What factors are considered in dietary planning, and why is setting realistic goals important?
A patient’s outlook, motivation, and resistance to change are considered in the assessment and personalized plan to meet their holistic needs.
Setting unrealistic targets for diet planning can be damaging. Discussing what the patient believes they can manage leads to better outcomes.
What are the dietary considerations for patients with specific conditions or surgeries?
Patients with type 1 or type 2 diabetes need low-carb meals to manage blood glucose levels, while those with a high BMI must reduce calorie intake.
Patients with a colostomy or ileostomy require a liquid diet during healing.
A texture-modified diet is often needed for patients who have had a stroke or have progressive neurological disorders like Parkinson’s disease or MND.
What are key considerations in supporting patients with eating and drinking needs?
Malnutrition in the UK can result from the inability to prepare food and eat independently, especially for older individuals living alone or with an informal carer.
Healthcare assistants are responsible for monitoring a patient’s ability to eat independently and reporting any concerns.
Eating aids are provided to help patients eat or drink independently; for example, cups with lids are used to prevent spills.
In hospitals, patients needing support are given a red tray and may receive encouragement, assistance with eating, time to eat, snacks, and have their food intake recorded.
How are patients supported with eating and drinking, and what equipment is used?
Patients with a red beaker receive encouragement and assistance, with hot and cold drinks offered throughout the day, and their food and drink intake is monitored.
Items such as adapted cutlery handles and plate guards help patients with eating and drinking by preventing food from being pushed off the plate.
Appropriate equipment promotes independence and empowerment for patients.
How do sudden health declines, like a stroke, affect eating and drinking, and what is the role of rehabilitation?
A patient may need time to mentally adjust after a sudden decline, such as sustaining a stroke.
With rehabilitation and practice, eating and drinking aids may no longer be needed as the patient regains independence.
What are the best practices for assisting patients with eating and drinking?
All patients should be seated upright to avoid choking.
Sitting on the floor with feet flat is preferable to sitting in bed.
Sit at the same height as the patient to assist swallowing, serving small amounts and being patient.
Offering a spoonful and then performing another task can reduce pressure to eat quickly.
For distracted patients, pulling a curtain around can help maintain dignity while eating.
How should patients with brain injuries or cognitive deterioration be assisted with eating?
Patients with brain injuries or cognitive deterioration may need encouragement to put food in their mouth, along with prompting to chew and swallow before taking the next mouthful.
