1. ASSISTING WITH NUTRITION
CHAPTER 21

2. EATING IS A BASIC NEED INGESTION DIGESTION ABSORPTION METABOLISM
NUTRITION
CARBO-HYDRATES
PROTEINS
FATS
VITAMINS
MINERALS
NUTRIENTS
RELIGION
CULTURE
TASTE
FINACES
SKILL
APPETITE
FACTORS TO CONSIDER

3. SPECIAL DIETS Diet depends on the person’s condition
Surgery, illness, chronic disease
Regular
Clear liquid
Full Liquid
Soft
Low Sodium
Low Cholesterol
Diabetic

4. ASSISTING WITH MEALS
BEFORE MEALS
TOILET
HYGIENE
POSITION

5. ASSISTIVE DEVICES ASSISTIVE DEVICES HELP THE PERSON BE AS INDEPENDENT
AS POSSIBLE

6. VISION IMPAIRED PERSONS
TELL THE PERSON THE LOCATION OF THE FOOD ON THE PLATE

7. GUIDELINES FOR ASSISTING WITH EATING Check meal card Sit down
Conversation
Independence
Use a spoon
Position upright

8. ASSISTING WITH FLUIDS ENCOURAGE FLUIDS RESTRICTING FLUIDS
-May forget to drink
-Fear incontinence
-Need frequent small amounts
RESTRICTING FLUIDS
Risk of fluid overload
May need to limit liquids
Need frequent oral care
MEASURING INTAKE
-Liquids, gelatin, ice cream
-IV, tube feeding
-Measured in ml/cc
MEASURING OUTPUT
Urine, Vomit, Blood Wound drainage Diarrhea
ASSISTING
WITH FLUIDS

9. Fluids or Meds given directly into veins
IV THERAPY
Fluids or Meds given directly into veins
Problems to watch for
-Disconnected
-Not dripping
-Site swollen or painful
-Bag is empty

10. ENTERAL NUTRITION Used when a person can’t swallow
Complications: Aspiration
Diarrhea
Bloating
Feeding is given through a tube
Managed by the nurse
Keep head of bed up 30 degrees