1. Slide 1 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Textbook For Nursing Assistants Chapter 19 – Basic Nutrition

2. Slide 2 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. How Our Bodies Use Food

3. Slide 3 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Nutrition is the process of taking in food and using it The process of nutrition involves: Ingestion Digestion Absorption Metabolism  Metabolism provides energy measured in units called kilocalories, more commonly known as calories. Nutrition

4. Slide 4 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Food taken into our bodies is broken down into essential elements, called nutrients Nutrients provides us with energy Nutrients help our bodies to function properly Nutrients

5. Slide 5 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Nutrients that supply energy: Carbohydrates Proteins Fat Nutrients that regulate body processes: Vitamins Minerals Water Types of Nutrients

6. Slide 6 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. A diet that provides the body with a balanced amount of the essential nutrients Tools to achieve a balanced diet: Food Guide Pyramid  70+ Food Guide Pyramid Food Labels Balanced Diet

7. Slide 7 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. The Food Guide Pyramid is: A guide for making daily food choices Levels of the Pyramid include: The bread, cereal, rice and pasta group The fruit and vegetable groups The milk and meat groups The fats, sweets, and oils group The Food Guide Pyramid

8. Slide 8 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Respecting the Individual

9. Slide 9 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Religion Culture and Geography Economics Individual Taste Appetite Factors Affecting Food Choices

10. Slide 10 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. The nurse completes a dietary assessment to find out as much as possible about the patient’s or resident’s eating habits and likes and dislikes Nurse Dietitian Nursing Assistant OBRA requires meals to meet the individual nutritional needs of each resident, and to be presented in an appealing way Respecting the Individual

11. Slide 11 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Special Diets

12. Slide 12 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Types of Diets Regular ‘house’ diet Clear liquid diet Full liquid diet Soft diet Diabetic diet (consistent-carbohydrate diabetes meal plan) Sodium-restricted diet Low cholesterol diet Nutritional supplements are used to supply extra calories or protein in addition to a special diet Types of Special Diets

13. Slide 13 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Meal Time

14. Slide 14 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Measures to set a relaxed overall atmosphere and stimulate the appetite Providing companionship Providing assistance as needed Presentation of food to stimulate the appetite Offering small portions of favorite foods A clean, fresh mouth A comfortable position Providing aids if used by the person Providing pleasant conversation Importance of Meal Time

15. Slide 15 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Nursing assistants must: Allow time to prepare and complete early morning care Assist with toileting Assist with basic hygiene Assist the person to the dining room Position the person for eating Provide a pleasant environment Preparing for Meal Time

16. Slide 16 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Assisting with Meals A clock face is used to reference the location of food on the tray for people with poor eyesight

17. Slide 17 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Involve the person in the process as much as possible Sit down and talk to the person Use a spoon, not a fork, and fill it only about 1/3 full Give the person time to chew and swallow each bite; never rush the person Offer liquids frequently between bites Feeding Dependent Patients and Residents

18. Slide 18 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Various methods: Recording the portion of the total meal that was consumed  Inform the nurse if a patient or a resident eats less than 70% of his or her meal Recording the percentage of each food eaten Measuring and Recording Food Intake

19. Slide 19 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Providing Fluids and Nutrition

20. Slide 20 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Intravenous therapy Alternate Methods

21. Slide 21 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Enteral nutrition A nasogastric tube A nasointestinal tube A gastrostomy tube A jejunostomy tube A percutaneous endoscopic gastrostomy (PEG) tube Alternate Methods

22. Slide 22 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Total parenteral nutrition (TPN, hyperalimentation) Alternate Methods

23. Slide 23 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Fluids And Hydration

24. Slide 24 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. When the amount of fluid taken into the body equals the amount of fluid that leaves the body, a state of fluid balance occurs Fluid balance is important for health Fluid Balance

25. Slide 25 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Dehydration occurs when there is too little fluid in the body Causes include: Diarrhea Vomiting Hemorrhage Severe burns Excessive sweating Not drinking enough fluids Dehydration

26. Slide 26 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Edema occurs when there is too much fluid in the body Causes include: Kidney disease Heart disease Edema

27. Slide 27 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Encourage fluid intake, unless otherwise ordered People are more likely to drink fluids that taste good and are served at the proper temperature Keep water pitcher filled with ice water Offer fluids frequently to people who are bed-bound, confused, or taking pain medications A person who is not allowed to have any fluids at all is said to be on NPO status. No water, no ice, no food, no candy, no gum Offering Fluids

28. Slide 28 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. Intake and output (I&O) flow sheet used to record 30 mL (30 cc) = 1 ounce Calculate intake by estimating or by measuring leftover fluids with a graduate and subtracting that number from the amount of fluids that were on the tray to begin with Measuring and Recording Intake and Output

29. Slide 29 Copyright © 2005. Lippincott Williams & Wilkins. Instructor's Manual to Accompany Lippincott's Textbook for Nursing Assistants. End of Presentation