Unit 6 Nutrition and Hydration

DFS Approved Curriculum-Unit 6 1

Unit 6

Nutrition and HydrationNurse Aide I Course

Nutrition and HydrationIntroduction

This unit introduces the nurse aide to the basic principles of nutrition and emphasizes the functions of the major nutrients required for health.

(continued)

This unit covers the Food Guide Pyramid, the use of therapeutic diets, adaptive devices, alternative methods of feeding, providing water and nourishments, the procedure for feeding a resident, and the effects of good nutrition and poor nutrition.

(continued)

Knowledge of nutrition will enable the nurse aide to recognize the important relationship between food and good health.

6.0 Identify the general principles of basic nutrition.

6.1 Identify factors that influence dietary practices.

Good Nutrition

• Promotes physical and mental health

• Provides increased resistance to illness

• Produces added energy and vitality

Good Nutrition(continued)

• Aids in healing process

• Assists one to feel and sleep better

Functions of Food

• Provides energy• Growth and repair

of tissue

• Maintenance and regulation of body processes

Factors Influencing Dietary Practices

• Personal preference

• Appetite

• Finance

• Illness

• Culture

6.1.1 Review cultural variations in diet.

Culture and Dietary Practices

• The diets of Chinese, Japanese, Koreans and people from Far East include rice and tea

• The diets of Spanish-speaking people include spicy dishes containing rice, beans and corn

Culture and Dietary Practices(continued)

• The Italian diet includes spaghetti, lasagna, and other pastas

• Scandinavians have a lot of fish in their diets

Culture and Dietary Practices(continued)

• Americans eat a lot of meat, fast foods, and processed foods

• Use of sauce and spices are culturally related

Culture and Food Preparation

Frying Baking

Smoking Roasting

Fresh/raw

6.1.2 List seven examples of foods avoided by some religious denominations.

Religion and Dietary Practices

• Days of fasting when all or certain foods are avoided.

• Christian Science - avoid coffee/tea and alcohol

• Roman Catholic - avoid food one hour before communion, observe special fast days

Religion and Dietary Practices(continued)

• Muslim/Moslem - avoid alcohol, pork products

• 7th Day Adventist - avoid coffee/tea, alcohol, pork and some meats, caffeine

• Baptists – some avoid coffee, tea and alcohol

• Greek Orthodox - fast days, but usually “forgiven” when ill

• Conservative Jewish faith

–Prohibits shellfish, non-kosher meats such as pork

–Requires special utensils for food preparation

–Forbids cooking on Sabbath

–Forbids eating of leavened bread during Passover

–Forbids serving milk and milk products with meat

–Strict rules regarding sequence in which milk products and meat may be consumed

6.1.3 Review the major classification of nutrients and their function in the body.

Nutrients

• Nutrients are essential• Four classifications of nutrients

1. Fats - provide energy, help body use certain vitamins, conserve body heat and protect organs from injury

2. Proteins – build and repair tissue

Nutrients

(continued) • Four classifications of nutrients

(continued)3. Carbohydrates - provide energy

and fiber that help in bowel elimination

4. Vitamins and minerals - ingested through food and are necessary for carrying out and maintaining specific body functions

Nutrients(continued)

• Fats, proteins and carbohydrates measured in calories

Nutrients(continued)

• Water - solvent for nutrients and metabolic waste products–Found in all body tissue–Essential for digestion of food–Makes up most of blood plasma–6 to 8 glasses necessary per day–Has no caloric value

6.1.4 Describe six factors that influence caloric needs.

Factors That Influence Caloric Need

• Age

• Sex

• Size and activity level

• Climate

• State of health

• Amount of sleep obtained

6.1.5 Cite nine age-related changes/factors that affect the resident’s nutritional status.

Age Related Changes/Factors Affecting Nutrition

• Need for fewer calories

• Vitamin and mineral requirements change

• Drugs that affect how nutrients are absorbed and used

• Teeth/dentures affect ability to chew food

Age Related Changes/Factors Affecting Nutrition

(continued)

• Diminished sense of taste and smell

• Assistance required with eating• Decreased saliva and gastric juices

production• Discomfort caused by constipation• Decreased appetite and thirst

6.1.6 Recognize the signs of good nutrition.

Signs Of Good Nutrition

• Healthy, shiny looking hair• Clean skin and bright eyes• A well-developed, healthy

body• An alert facial expression• An even, pleasant

disposition

Signs Of Good Nutrition(continued)

• Restful sleep patterns• Healthy appetite• Regular elimination

habits• Appropriate body

weight

6.1.7 Identify seven results of poor nutrition.

Results of Poor Nutrition

• Hair and eyes appear dull

• Irregular bowel habits

• Weight changes

• Osteoporosis and other diseases

Results of Poor Nutrition(continued)

• Lack of interest - mental slowdown

• Skin color and appearance poor

Results of Poor Nutrition(continued)

• Anemia leading to:

–tired feeling

–shortness of breath

–increased pulse

–problems with digestion

–pale skin

–poor sleep patterns

–headaches

6.2 Discuss the six basic food groups that contribute to a well-balanced diet.

Food Guide Pyramid Vegetable Group

• Provides:–vitamins–minerals–fiber (roughage)

• Easier to chew if cooked, chopped or diced

Food Guide PyramidVegetable Group

(continued)

• Three to five servings daily. One serving is equal to:–one cup raw leafy, green and

yellow vegetables–½ cup other cooked or

chopped raw vegetables–¾ cup vegetable juice

Food Pyramid GuideFruit Group

• Provides–vitamins–minerals–fiber (roughage)

Food Pyramid GuideFruit Group

(continued)

• Two to four servings daily. One serving is equal to:–one piece of fruit (a medium size

apple, orange or banana)–½ cup chopped, cooked or

canned fruit–¾ cup of juice

Food Pyramid GuideMilk, Yogurt, Cheese Group

• Provides–proteins–vitamins (A)–minerals (calcium)–carbohydrates–fat

Food Pyramid GuideMilk, Yogurt, Cheese Group

(continued)

• Two to three servings daily. One serving is equal to: –8 oz glass of milk or yogurt–½ to 1 oz cheese–2 ounces of processed

cheese

Food Pyramid GuideGrain Group

(breads, cereal, rice, pasta)

• Provides–carbohydrates–minerals–roughage

Food Pyramid GuideGrain Group

(breads, cereal, rice, pasta)(continued)

• Six to eleven servings daily. One serving is equal to:–1 slice of bread or roll–1/2 cup of cooked rice,

cereal or pasta–1 cup uncooked cereal

Food Pyramid GuideMeat, Poultry, Fish, Dry Beans,

Eggs and Nuts Group

• Provides–protein–fats–vitamins–minerals

Food Pyramid GuideMeat, Poultry, Fish, Dry Beans,

Eggs and Nuts Group(continued)

• Two to three servings daily. One serving equals:–2 to 3 oz of cooked lean meat,

poultry or fish–1/2 cup of cooked beans–2 tablespoons of peanut butter–1 egg

Food Pyramid GuideFats, Oil and Sweets Group

• Provides–little to no nutritional

value–high in calories–use sparingly

• No recommended servings or serving sizes

Food Pyramid GuideFats, Oil and Sweets Group

(continued)• Includes:

–cooking oils, shortening, butter and margarine

–salad dressing–soft drinks–all candy

–cakes and pies

–all alcoholic beverages

–sour cream and cream cheese

6.3 Define a therapeutic diet and recognize the need for alterations in a regular diet.

6.3.1 List five purposes of a therapeutic diet.

Purposes of Therapeutic Diets

• Add or eliminate calories to cause a change in body weight

• Assist with digestion of food by taking foods out of diet that irritate digestive system

• Restrict salt intake to prevent or decrease edema

Purposes of Therapeutic Diets(continued)

• Help body organs to maintain and/or regain normal function

• Treat metabolic disorders by regulating amount of food

6.3.2 Discuss the types of therapeutic diets that the physician might order for a resident.

Types of Therapeutic Diets

• Clear liquid• Full liquid• Bland• Low residue• Controlled carbohydrate

(Diabetic)• Low fat/low cholesterol

Types of Therapeutic Diets(continued)

• High fiber

• Low calorie

• High calorie

• Sodium restricted

• High protein

• Mechanical soft, chopped, pureed

Types of Therapeutic Diets(continued)

Residents may have difficulty accepting special diets.

6.4 Recognize adaptive devices used to assist residents with eating.

Adaptive Devices

• Food Guards• Divided Plates• Built-up handled utensils• Easy grip mugs/glasses

Residents have to be taught how to use these devices.

6.5 Discuss alternate methods of feeding.

Parenteral Fluids(Intravenous Infusion)

• Fluids administered through vein. Little nutritional value

• Responsibility of licensed nurse

Parenteral Fluids(Intravenous Infusion)

(continued)

• Observations to report–Near-empty bottle/bag–Change in drip rate–Pain at needle site, and/or redness

and/or swelling, if observable–Loose, non-intact, or damp

dressing

Enteral Feeding

Residents unable to take nutrients by mouth

• Depressed

• Comatose

• Swallowing problem (stroke, Alzheimer’s or other medical conditions)

• Disorders of digestive tract

Enteral Feeding(continued)

Liquid formula administered through tube by licensed nurse/NAII

• Nose to stomach - nasogastric tube

• Directly into stomach - gastrostomy tube

Nurse Aide Responsibilities in Alternative Nutrition

• Ensure that there is no tension or pulling on tube

• Keep resident’s nose clean and free of mucus

• Check that tube is securely taped to nose

• Perform frequent oral care with nasogastric tube

(continued)

• Fasten tube with pin to shoulder area of clothing to prevent straining or tension on tube

• Report non-intact dressing around tube site

(continued)

• Report any signs or symptoms related to aspiration or GI problems

• Mitts may be ordered to prevent resident from dislodging tube

6.6 Identify the responsibilities of the nurse aide in preparing residents for meals.

6.6.1 Serve prepared food as instructed.

Preparing Residents for Meals

• Meals enjoyable, social experience

• Provide pleasant environment

–Clean area

–Odor-free area

–Adequate lighting

• Flowers/decorations and music add interest to dining area

Preparing Residents for Meals(continued)

• All residents clean and dressed for meals

• Hair combed• Oral care provided• Encourage to use

bathroom or urinal/bedpan• Cleanse and dry

incontinent residents

• Face and hands washed• Provide for comfort

–Raise head of bed–Position in chair–Transport to dining

area• Provide clothing

protector if appropriate

• Check to be certain resident receives right tray and has correct diet

• Food should be attractively served and placed within reach

• Check tray to see that everything needed is there

• Assist resident as needed with:–cutting meat–pouring liquids–buttering bread–opening containers

• Blind residents made aware of food placement according to face of clock and stroke residents approached from non-effected side

• Residents should be encouraged to do as much as possible for themselves

• Provide time for resident to complete meal

• Display pleasant, patient attitude

• Remove tray when meal finished

• Report unconsumed food to supervisor

• Record fluid intake if ordered

• Assist to position of comfort

• Call signal and supplies positioned within reach

• Area should be left clean and tidy• Hands washed before and after

care of each resident

6.7 Demonstrate the procedure for assisting with dining/feeding resident who cannot feed self.

6.8 Discuss the various types of supplementary nourishments.

Types of Nourishments

• Milk

• Juice

• Gelatin

• Custard, ice cream, sherbet

• Crackers

• Nutritional supplementation products (e.g., Ensure, etc.)

Supplementary Nourishments

• Usually served:

–Midmorning

–Mid-afternoon

–Bedtime

Supplementary Nourishments(continued)

• Ordered by physician

• Serve as directed by supervisor

• Provide necessary eating utensils, straw and/or napkin

6.10 Demonstrate the procedure for serving supplementary nourishments.

6.11 Identify the special fluid orders that the physician could write.

Providing Fresh Drinking Water

• Fresh water should be provided periodically throughout day

• Encourage to drink 6-8 glasses daily if appropriate

Providing Fresh Drinking Water(continued)

• Note residents who have special fluid orders–N.P.O.–Fluid restrictions:

• Schedule 24-hour intake• Remind resident

Providing Fresh Drinking Water(continued)

• Note residents who have special fluid orders–Force fluids

• Offer fluids in small quantities• Offer fluids (resident preference) without being asked

• Remind resident of importance of fluids in bodily functions

–No ice

6.11 Demonstrate the procedure for providing fresh drinking water.

Unit 6 Nutrition and Hydration

Documents

Pre-marathon nutrition and marathon hydration methods

BASIC NUTRITION AND HYDRATION - BayCaretraining.baycare.org/ITK/Basic_Nutrition_Hydration/Basic_Nutrition_Hydration.pdf · BASIC NUTRITION A Nutr it on Module: AND HYDRATION ... Developing

Nutrition and Hydration Policy (Adults) · Nutrition and Hydration Policy (Adults) ... intended to reinforce the importance of nutrition and hydration to the health of all patients/clients

Nutrition and Hydration A Palliative Approach to Care

Nutrition and Hydration guidelines for excellence in sports

Nutrition and Hydration at the End of Life

Nutrition & Hydration

Hydration Unit - dragonproductsltd.com

Unit 6 Nutrition and Hydration

Fueling for Performance Nutrition and Hydration

Summertime nutrition hydration and d

DFS Approved Curriculum-Unit 61 Unit 6 Nutrition and Hydration Nurse Aide I Course

Nutrition Hydration Policy 2014 RTP - fedvol.ie & Standards/Policies for Website... · Nutrition & Hydration Policy Document Control Developed by: Michelle Hurley, Senior Dietitian

Nutrition and Hydration at the End of Life

Nutrition and Hydration...4 Training, Skills, Recovery, Psychology, Nutrition & Hydration Nutrition –what, how much, and when Hydration –what, how much, and when Consider this

Making The Cut: Nutrition, Hydration, & Performance In

dysphagia nutrition & hydration bundlemanchesterpostbasicdysphagiacourse.com/wp-content/...against clinically assisted nutrition and hydration. Good practice in decision-making towards

6.01 nutrition and hydration

Nutrition – Hydration 3. HYDRATION · Nutrition – Hydration 3.5 Drinking Fluids during Activity Amount of Fluids to Drink Athletes should drink enough fluid to maintain fluid

Managing Nutrition, Hydration & Electrolytes In the Older …dhccnj.camp9.org/Resources/Documents/1-26-12 Presentation... · Managing Nutrition, Hydration & Electrolytes In the Older