Lecture 27 - Nutrition in Aged Residential Care : Nutrition Audit Flashcards
when an audit is completed in an rest care home what do they look at
- menu
- special diets
- how the staff interact with residents
- the general environment
- clinical records, polices and procedures around nutrition
what are the barriers to good nutrition in aged residential care
- staff skills
- staff, residents and whanau beliefs about nutrition
- lifelong habits of people consuming the food
- feeding difficulties : getting food to mouth, dentition and swallowing
- health status
- money
how can the barrier of staff skills be overcome
- ensure training is regular and up to date
- ensure that recipes are suitable for older person
- visual and actual reminders for portions
what is an example of staff training for food textures
IDDSI : examples of food textures and how to modify foods
what are two nutritional factors that are important when choosing a meal for aged care residentials
consider protein and energy density
what are the three methods of supportive feeding
over hand
under hand
direct hand
what is the over hand supportive feeding method
place hand over the residents hand to help guide food to the mouth
who is the under hand supportive feeding method used for
for someone who has lost finger skill ability or doesn’t know how to use utensils
- may need to load the spoon or fork for them if they have limited range of motion, or bring a smaller bowl closer to them
what is the direct hand supportive feeding method
you are feeding them
this is for the most dependent
important that they are able to see the food before they eat it, so they can prepare themselves to eat
what are the statements of Taioranga kai he tautoko I te orana (Nutrition to support wellbeing)
- service providers meet my nutritional needs and consider my food preferences
- menu developed respect and supports cultural beliefs, values and protocols around food and access to traditional foods
- we ensure peoples nutrition and hydration needs are met to promote and maintain their health and wellbeing
the way residents are nutritionally cared for ……
- identification of nutritional difficulties
- management of these nutritional difficulties (food first, what after)
- hydration
- physical activity
- feeding if they are unable to
what is important about managing nutritional difficulties in aged care residents
food first, then consider other options such as supplemental options
what is important about the general environment of aged care
comfortable furniture
non slip placements
colour contrast
good lighting
music can be positive or negative
adaptive cutlery ?
what is important about the supportive feeding techniques
we want the aged care resident to do as much themselves they can, they get as much assistance is required but not too much
in terms of clinical records, polices and procedures in aged residential care what do we need to identify and manage
- malnutrition
- dehydration
- drug and nutrient interactions
- poor oral intake
- different dietary intakes
- undiagnosed eating disorders
- impact of neurological conditions on swallowing
