Assignmennt

Running Head: NUTRITION 1

NUTRITION 2

Nutrition

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Question 1

In the case of impaired nutrition, first, one should offer liquid energy supplement as they aid in weight increase and reduces falls among older people in public. Secondly, discourage carbonated and caffeinated beverages. This leads to early satiety and helps reduce hunger. Finally, keep a high index of malnutrition as a contributing cause of infections; impaired immunity is a serious additional malnutrition issue across all age groups (Lacey &Pritchett2003).

Question 2

Plan for patients with impaired nutrition; First, actions need to begin with a suitable assessment. Evaluate patient's knowledge of the significance and advantages of maintaining normal body requirements. This helps provide further teachings depending on the patient's knowledge level. Since we are focusing on nutrition, it is important to include the weight of the patient that will serve as our baseline data, Check for any illness as various diseases can lead to nutritional deficiency, Motivate patients to have frequent and small meals as they will help increase appetitive and facilitate digestions, Discourage patients to partaking caffeine and carbonated drinks as this can decrease hunger, also refer patients to a nutritionist to establish the required nutritional content required by the patient. ( Freeman, Becvarova, Cave, MacKay, Nguyen, Ram & Yathiraj, 2011).

Question 3

Teachings that should be reinforced to clients with impaired nutrition include instructing clients on the significance of a healthy diet depending on the Dietary guidelines, Encourage clients, especially for the elderly clients, to reduce dietary fat as the body needs only healthy fat for energy and other functions, too much fat leads to cholesterol building up in the blood vessels(arteries) which increases the risk of hearts diseases and stroke, Instruct strict vegetarians on additional vitamin and mineral supplement and also proper protein complementation. Also, teach and discuss foods rich in certain nutrients needed, such as Vitamin C, protein, fiber, calcium, fiber, and iron. Teach clients appropriate safe food preservation and preparation techniques.( Lacey& Pritchett2003).

Impaired nutrition also includes for overweight clients; Instruct and discuss lifestyle factors that lead to weight increase, Discuss recommended calories intake and desired weight range, Encourage intake of plenty of water, low calories and caffeine-free drinks, Provide information on the significance of exercises, and help clients plan an exercise routine. For underweight clients, discuss factors contributing to weight loss and inadequate nutrition and provide information about the content of a balanced diet and ways to healthily gain weight example taking foods with high protein and supplements (Lacey& Pritchett2003).

Question 4

Patients must access adequate food enough to meet their nutritional needs. In contrast, many might manage to eat; others need assistance as they are too weak to eat and thus should have the nutritional screening performed within the first 24 hours. This is important as it guarantees whether the client needs help and meets their nutritional plan care. (Contributor, 2021) While feeding them, the nurse should Verify gag and swallow before feeding. Liquid foods need to be thickened. Make sure the client eats in an upright position. The neck is slightly flexed forward, place food in the back of the mouth on the unaffected side, suction equipment available, and Feed the client in a distraction-free environment.

A client with feeding difficulties requires a texture modified diet as giving food that is difficult to swallow may also cause choking. Therefore, it is very important to access information before admitting a client (Contributor, 2021). Also, a nurse should ensure he or she Elevates the head of the client's bed, check the client's mouth after he or she is feeding, have the client in a sitting position, and sweep the client's mouth to prevent choking or aspiration. Avoid chatting with the client as chatting with the client. At the same time, feeding creates the risk of aspiration. Also, placing the client on the right side makes it challenging to swallow and control food (Linton2015).

Adapted cutlery equipment such as nonslip mats plate guards, easy-grip handles are very useful while delivering a meal tray to a client with an immobilized arm following a car accident. This equipment is useful as the client is restricted to using one arm. Before meals, nurses should ensure that the client is prepared to eat in a chair by their bed or dining room. If this cannot be met, the client should be well supported with pillows or sat up in bed. It is important to assess what the client need as independence should be encouraged. (Contributor, 2021) Also, Assess plans with a registered dietitian to educate regarding nutrition needs. Design and supervise meal preparation, position, and perform imaging providers such as x-ray to analyze the different body parts' diagnosis disorders and provide and monitor medication (Linton2015). 

References

Quitadamo, P., Thapar, N., Staiano, A., & Borrelli, O. (2016). Gastrointestinal and nutritional problems in neurologically impaired children. European Journal of Paediatric Neurology, 20(6), 810-815.

Lacey, K., & Pritchett, E. (2003). Nutrition care process and model: ADA adopts road map to quality care and outcomes management. Journal of the American Dietetic Association, 103(8), 1061-1072.

Freeman, L., Becvarova, I., Cave, N., MacKay, C., Nguyen, P., Rama, B., ... & Yathiraj, S. (2011). WSAVA nutritional assessment guidelines. Journal of Feline Medicine and Surgery, 13(7), 516-525.

Linton, A. D. (2015). Introduction to medical-surgical nursing. Elsevier Health Sciences.

Contributor, N. (2021). Assisting patients with eating and drinking to prevent malnutrition | Nursing Times. Retrieved 17 January 2021, from https://www.nursingtimes.net/clinical-archive/nutrition/assisting-patients-with-eating-and-drinking-to-prevent-malnutrition-09-10-2017/