Terminology
The name for when fluids are limited to a certain daily amount to a level set by the ordering provider
What is fluid restriction/ restrict fluids?
The most essential nutrient for life
What is water?
To prevent errors in what tray/food the person receives you need to do what
What is identify the resident?
What is their diet and/or fluid orders?
What is the order in which you offer liquids/food when you begin feeding someone?
Liquid first, then food.
The term for loss of appetite
What is anorexia?
Foods known for a good source of protein
What is meat, fish, eggs, dairy, nuts, beans/legumes?
Describe puree food
What is chopped, blended or ground into a thick paste?
What are the three thickness of liquids for someone on a dysphagia diet
What is
1) Nectar thick
2) Honey thick
3)Pudding/Yogurt thick
Counts as liquid intake
What is water, coffee, tea, juice, carbonated beverages, popsicles, ice cream, broth, jello?
The abbreviation for when residents can not have any food or drinks.
What is NPO?
Food group known for tissue growth and repair
What is protein?
The diet where you would take out (omit) high sodium foods.
What is a sodium-resticted diet?
The name of the diet that eliminates food that is hard to chew/swallow
What is soft or mechanical soft diet?
Conversion for oz to ml
What is multiply by 30?
What is fluid balance?
Causes of nutritional problems in the elderly
What is lack of saliva, changes to smell and taste, food preferences not offered, modified/restricted diets, medications, decreased appetite due to lessened activity, reduced social interaction, illness, dementia, depression, limited income, limited access to food/food prep?
A person on a sodium-restricted diet wants salt. What would you do?
What is explain why added salt is not allowed?
When feeding someone with dysphagia, what how will you feed them (tips/techniques)
Help the person with meals and snacks.
Feed them slowly and offer small bites
Position upright and stay upright for at least an hour after eating
Observe for s/s of aspiration during meals and snacks
Check the person’s mouth after eating for pocketing (remove any food)
Provide mouth care after eating
Report and record your observations
Meal time reminders include (think back to feeding skill)
Look their best
Eyeglasses, dentures, hearing aids
Oral care
90 degrees
Preferences
Offer a drink first
Eye level
The term for the many processes involved in the ingestion, digestion, absorption, and use of food and fluids by the body
What is nutrition?
Adult daily fluid requirements in ml
What is 2000-2,500 ml per day?
What are s/s of dysphagia
The person avoids foods that require chewing
The person avoids food with certain textures and temperatures
The person gets overly tired during the meal
Food spills out of the person’s mouth while eating
Food “pockets” or is “squirelled” in the person’s cheeks. (Food stays hidden)
The person eats slowly, especially solid foods
The person complains food is stuck or won’t go down
The person frequently coughs or chokes before, during, or after swallowing
The person is horse- especially after eating
The person makes gurgling sounds
The person has a runny nose, sneezes, or has excessive drooling of saliva
Complaints of heartburn
Appetite is decreased
Diabetic meal planning involves these three things
1) Including foods the person likes
2)Eating the same amt of carbs, protein, fat each day
3) Eating at regular times
Fluid overload can cause edema. Describe what edema looks like.
What is skin that appears tight, smooth, and shiny?