Download File - NURSING FUNDAMENTALS I

Pearson's
Nursing Assistant Today
CHAPTER
20
Nutrition for the
Patient
A Well-Balanced Diet
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Eat right amounts of a variety of foods.
Function of food is to provide energy.
Energy measured in unit of heat (calorie).
MyPlate (2011):
– Federal government’s most recent guide
developed to promote healthful eating.
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Figure 20-1
MyPlate. Source: www.choosemyplate.gov
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Francie Wolgin • Kate Smith • Julie French
A Well-Balanced Diet
• Balance and eat the right amount of
calories:
– Enjoy your food but eat less.
– Avoid oversized portions.
• Foods to increase:
– Make half your plate fruits and vegetables.
– Make at least half grains, whole grains.
– Switch to fat-free or low-fat milk.
Pearson's Nursing Assistant Today
Francie Wolgin • Kate Smith • Julie French
A Well-Balanced Diet
• Foods to reduce:
– Compare sodium in foods and choose foods
with lower numbers.
– Drink water instead of sugary drinks.
Pearson's Nursing Assistant Today
Francie Wolgin • Kate Smith • Julie French
Nutrients
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Carbohydrates
Protein
Fat
Water
Vitamins
Minerals
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Nutrients
• Nutrients Functions
– To form and maintain body cell functions
– To provide energy
– To regulate body processes
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Regular and Special Diets
• Regular diet:
– Basic, well-balanced, diet containing
appropriate amounts of foods from each of
the food groups.
• Therapeutic diet:
– Any special diet.
• Registered dietitian (RD):
– Assesses patient’s nutritional status.
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Regular and Special Diets
• Enterally:
– Fed through tube.
• Parenteral nutrition:
– Infusion of dextrose, amino acids, lipids into
venous system.
• See Table 20-1: Examples of Different
Types of Patient Diets
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Nutrition Status Assessment
• How well patient eats and drinks.
• Chewing or swallowing problems.
• Complaints of nausea, vomiting,
constipation, or diarrhea.
• Reports of recent weight changes.
• Malnutrition:
– Poor nutrition status.
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Assisting Patients with Foods
• Patients look forward to mealtimes.
• When food is delivered, do everything you
can to make patient’s meal pleasant and
comfortable.
• See Procedure 20-1: Preparing a Patient
for a Meal
• See Procedure 20-2: Serving the Food
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Figure 20-4
Help any patient requiring assistance to eat.
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Patients Requiring
Assistance to Eat
• Patient cannot use hands.
• Doctor wants patient to save strength and
to be on “complete bed rest.”
• Patient may be too weak to feed
himself/herself.
• Patient may have difficulties swallowing.
• Patient may have dysphagia.
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Patients Requiring
Assistance to Eat
• See Procedure 20-3: Feeding a Patient
with Dysphagia
• See Procedure 20-4: Feeding a Physically
Challenged Patient of a Patient Who is
Unable to Feed Himself/Herself
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Figure 20-6
Use a straw when offering liquids.
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Between Meal Nourishment
• Extra nourishment:
– Food/drink during day.
• Patients often given extra nourishment as
part of medical care.
• Must be acceptable within therapeutic or
special diet; will be included in diet order.
• See Procedure 20-5: Serving Between
Meal Nourishment
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Passing Drinking Water
• Patients should have fresh water at their
bedsides.
• If a patient is not allowed ice, water pitcher
should be tagged Omit Ice.
• Some patients allowed ice chips only.
• See Procedure 20-6: Passing Drinking
Water
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Francie Wolgin • Kate Smith • Julie French