Transcript 1. Describe the importance of good nutrition

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Nutrition and Hydration
Define the following term:
Nutrition
how the body uses food to maintain health.
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Nutrition and Hydration
1. Describe the importance of good nutrition
REMEMBER:
Bodies rely on proper nutrition to function well. A well-balanced
diet will help residents maintain muscles and skin tissues and
prevent pressure sores.
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Nutrition and Hydration
Define the following terms:
Nutrient
something found in food that provides energy, promotes
growth and health, and helps regulate metabolism.
Complex carbohydrates
carbohydrates that are broken down by the body into simple
sugars for energy; found in foods such as bread, cereal,
potatoes, rice, pasta, vegetables, and fruits.
Simple carbohydrates
carbohydrates that are found in foods such as sugars, sweets,
syrups, and jellies and have little nutritional value.
15 Nutrition and Hydration
Transparency 15-1: Six Basic Nutrients
1.
2.
3.
4.
5.
6.
Protein
Carbohydrates
Fats
Vitamins
Minerals
Water
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Protein
• Essential for tissue growth and repair
• Provides a supply of energy
• Protein includes fish, seafood, poultry, meat, eggs, milk,
cheese, nuts, peas, dried beans or legumes.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Carbohydrates
• Provide fuel for energy, help the body use fat efficiently
• Provide fiber
• Complex carbohydrates include bread, cereal, potatoes, rice,
pasta, vegetables, and fruits.
• Simple carbohydrates include sugars, sweets, syrups, and
jellies.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Fats
• Help the body store energy
• Provide insulation
• Protect the organs
• Add flavor to food
• Fats include butter, margarine, salad dressings, oils, and fats
in meat.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Vitamins
• Vitamins are essential to body functions.
• Fat-soluble vitamins are A, D, E, and K.
• Water-soluble vitamins are B and C.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Minerals
• Minerals form and maintain body functions.
• Minerals include zinc, iron, calcium, and magnesium.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Water
• We need about 8 glasses, or 64 ounces, per day.
• Water is most essential nutrient for life.
• Water aids in digestion, absorption of food, elimination of
wastes, and maintaining normal body temperature.
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Transparency 15-2: MyPyramid
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Grains
• Found in cereal, bread, rice, and pasta
• Examples of complex carbohydrates include whole wheat
breads, bran cereals, brown rice, and whole-wheat pastas.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Vegetables
• Provide fiber and vitamins
• Subgroups are dark green vegetables, orange vegetables, dry
beans and peas, starchy vegetables and other vegetables.
• Examples include spinach, carrots, peas, corn, and potatoes.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Fruits
• Provide complex carbohydrates, vitamins, and fiber
• Examples include oranges, grapefruit, strawberries, mango,
papaya, and cantaloupe.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Milk
• Provides nutrients necessary for bones and teeth
• Provides protein, vitamins, and minerals
• Examples include cheese, yogurt, milk, buttermilk, cottage
cheese, and evaporated milk
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Meat and beans
• Provide protein, vitamins, and minerals
• Examples include fish, chicken, turkey, lean meats, and dry
beans.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
Oils
• Fats and oils are needed in very small amounts.
• Foods like nuts, olives, some fish, and avocados are naturally
high in oils.
• Most of the fats consumed should be polyunsaturated (PUFA)
or monounsaturated (MUFA) fats.
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Nutrition and Hydration
2. List the six basic nutrients and explain the USDA’s MyPyramid
REMEMBER:
The elderly may need a modified MyPyramid that emphasizes
nutrient-dense foods, fiber, and water. Calories may be reduced,
but need for vitamins and minerals does not decrease. Dietary
supplements may be appropriate.
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Nutrition and Hydration
Define the following terms:
Total parenteral nutrition (TPN)
the intravenous infusion of nutrients administered directly
into the bloodstream, bypassing the digestive tract.
Nasogastric tube
a feeding tube that is inserted into the nose and goes to the
stomach.
Percutaneous endoscopic gastrostomy (PEG) tube
a tube placed through the skin directly into the stomach to
assist with eating.
Gastrostomy
an opening in the stomach and abdomen.
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
Changes of aging that can affect nutrition include the following:
• Slower metabolism and body movement
• Loss of vision
• Weakened sense of smell and taste
• Less saliva
• Dentures, tooth loss, or poor dental health
• Less efficient digestion
• Medications
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
Unintended weight loss is a serious problem for the elderly.
Observe and report the following:
• Resident needs help eating/drinking
• Resident eats less than 70% of food
• Resident has mouth pain
• Resident’s dentures do not fit
• Resident has difficulty chewing or swallowing
• Resident coughs or chokes while eating
• Resident is sad, has crying spells or withdraws
• Resident is confused, wanders or paces
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
Remember these guidelines for preventing unintended weight
loss:
• Report observations and warning signs to the nurse.
• Encourage residents to eat; talk positively about food.
• Honor food likes/dislikes.
• Offer different foods/beverages.
• Help residents who have trouble self-feeding.
• Food should look, taste, and smell good. Resident may have
poor sense of taste and smell.
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
Guidelines for preventing unintended weight loss (cont’d.):
• Season foods to residents’ preferences.
• Allow plenty of time to finish eating.
• Tell nurse if residents have trouble with utensils.
• Record meal/snack intake.
• Give oral care before and after meals.
• Position residents upright for feeding.
• If resident has low appetite or seems sad, ask about it.
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
The following conditions make it more difficult to eat or swallow:
• Stroke/CVA
• Nerve and muscle damage
• MS
• Parkinson’s
• Alzheimer’s
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Nutrition and Hydration
3. Identify nutritional problems of the elderly or ill
Observe and report for residents receiving tube feedings:
• Redness/drainage around opening
• Skin sores or bruises
• Cyanotic skin
• Resident complaints of pain or nausea
• Choking
• Tube falls out
• Problems with equipment
• Feeding pump alarm sounds
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Nutrition and Hydration
4. Describe factors that influence food preferences
Remember the following points:
• Know and follow residents’ food preferences.
• Ask questions.
• Pay attention.
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Nutrition and Hydration
4. Describe factors that influence food preferences
Think about this question:
Do you have specific regional, cultural, or religious food
preferences?
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Nutrition and Hydration
4. Describe factors that influence food preferences
REMEMBER:
• Residents have a legal right to make choices about their food
and to refuse food, and NAs must honor residents’ beliefs and
preferences.
• Communicate with residents to best understand their
preferences and the reasons behind them.
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Nutrition and Hydration
Define the following term:
Diet cards
cards that list the resident’s name and information about
special diets, allergies, likes and dislikes, and other
instructions.
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Nutrition and Hydration
5. Explain the role of the dietary department
The dietary department must
• Meet residents’ different nutritional needs
• Take into account likes and dislikes
• Make sure residents can manage the food they’re eating and
that it looks good
• Strictly follow infection control measures
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Nutrition and Hydration
Define the following terms:
Therapeutic (modified, or special) diets
diets for people who have certain illnesses.
Fluid balance
taking in and eliminating equal amounts of fluid.
Diuretics
medications that reduce fluid volume in the body.
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Nutrition and Hydration
Define the following terms:
Exchange lists
lists of similar foods that can be substituted for each other on
a meal plan.
Puree
to chop, blend, or grind food into a thick paste of baby food
consistency.
Vegetarians
people who do not eat meat, fish, or poultry and who may or
may not eat eggs and dairy products.
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Nutrition and Hydration
6. Explain special diets
Residents may be on any of the following special diets:
• Low-sodium diet (Low NA or NAS)
• Fluid-restricted diets
• High-potassium diets
• Low-protein diet
• Low-fat/low-cholesterol diet
• Modified calorie diet for weight management (Low-Cal or
High-Cal)
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Nutrition and Hydration
6. Explain special diets
Special diets (cont’d.):
• Bland diet
• Dietary management of diabetes
• Low-residue (low-fiber) diet
• High-residue (high-fiber) diet
• Liquid diet
• Soft and mechanical soft diet
• Pureed diet
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Nutrition and Hydration
6. Explain special diets
Some dietary practices are based on religious, moral or other
beliefs, including the following:
• Eating kosher foods
• Muslim dietary practices, including fasting
• Not eating meat on Fridays (some Catholics)
• Vegetarianism
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Nutrition and Hydration
7. Explain thickened liquids and identify three basic thickened
consistencies
Remember these points about thickened liquids:
• Thickening improves the ability to control fluid in the mouth
and throat.
• A doctor orders the necessary thickness after evaluation by a
speech therapist.
• Some beverages arrive already thickened.
• NAs cannot offer residents who must have thickened liquids
regular liquids, including water.
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Nutrition and Hydration
7. Explain thickened liquids and identify three basic thickened
consistencies
These are the three basic thickened consistencies:
• Nectar thick
• Honey thick
• Pudding thick
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Nutrition and Hydration
8. Describe how to make dining enjoyable for residents
REMEMBER:
• Meals are not only a time for getting nourishment but a time
for socialization as well.
• NAs can be a great help in assisting residents to get proper
nutrition.
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Nutrition and Hydration
8. Describe how to make dining enjoyable for residents
Remember the following guidelines for promoting appetites:
• Check the environment. Address odors. Make sure room is a
comfortable temperature. Turn off TVs. Do not shout or bang
plates or cups.
• Assist with grooming/hygiene tasks before dining, as needed.
• Assist with handwashing.
• Give oral care before eating.
• Offer a trip to the bathroom before eating.
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Nutrition and Hydration
8. Describe how to make dining enjoyable for residents
Guidelines for promoting appetites (cont’d.):
• Encourage use of dentures, glasses, and hearing aids.
• Properly position residents for eating, which is normally in the
upright position.
• Seat residents next to friends.
• Serve food at correct temperature.
• Plates should look appetizing.
• Provide proper eating tools, including adaptive utensils if
needed.
• Be cheerful, positive, and helpful.
• Give additional food when requested.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
Remember these points about serving meal trays:
• Food must be served at proper temperature. NAs will need to
work quickly.
• Serve all residents at one table before serving another table.
• Wash hands first.
• Identify residents before serving meals.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
Remember the following when preparing the food:
• Do only what resident cannot do.
• Remove food and drink if on tray and set on table.
• Cut food into small portions if necessary. Try to cut food
before bringing it to the table.
• Open milk or juice cartons. Put in straw if resident uses one,
taking care to touch only the paper wrapper.
• Butter roll, bread, and vegetables as resident likes.
• Open condiment packets. Offer to season all food as resident
likes, including pureed food.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
Remember these points about assisting residents:
• Residents will need different levels of help.
• Some residents will only need help with setting up but can
feed themselves.
• Some residents will benefit from cues—verbal and physical.
• Some residents will need to be fed. Be sensitive and give
privacy.
• Encourage residents to do what they can.
• Positive attitudes and conversation can increase food and
drink intake and vice versa.
• Say positive things about the food.
• Do not judge food preferences.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
Follow these guidelines for assisting a resident with eating:
• Do not treat the resident like a child. Be supportive and
encouraging.
• Sit at resident’s eye level.
• Allow time for prayer if resident wishes.
• Verify that it is the right resident.
• Do not touch food to test its temperature. Use a hand over
the dish instead.
• Cut foods and pour liquids as needed.
• Identify foods and fluids that are in front of resident. Call
pureed food by the correct name.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
Guidelines for assisting a resident with eating (cont’d.):
• Ask resident what he wants to eat first. Allow resident to
make the choice.
• Do not mix foods unless resident prefers it.
• Do not rush the meal.
• Make mealtime social and friendly. Converse if the resident
wishes to do so.
• Give resident full attention.
• Alternate food and drink and cold and hot or bland and
sweets.
• Honor requests for different food.
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Nutrition and Hydration
9. Explain how to serve meal trays and assist with eating
REMEMBER:
Do not insist a resident use a clothing protector if he or she does
not wish to do so, and always use the term “clothing protector”
rather than “bib.”
Feeding a resident who cannot feed self
Equipment: meal tray,
clothing protector, 1-2
washcloths or wipes
1. Wash your hands.
2. Identify yourself by
name. Identify the
resident by name.
3. Explain procedure to the
resident. Speak clearly,
slowly, and directly.
Maintain face-to-face
contact whenever
possible.
Feeding a resident who cannot feed self (cont’d.)
4. Pick up diet card and ask
resident to state his or her
name. Verify that resident
has received the right
tray.
5. Raise the head of the bed.
Make sure resident is in an
upright sitting position (at
a 90-degree angle).
6. Adjust bed height to where
you will be to able to sit at
resident’s eye level. Lock
bed wheels.
Feeding a resident who cannot feed self (cont’d.)
7. Help resident to clean
hands with hand wipes if
resident cannot do it on
her own.
8. Place meal tray where it
can be easily seen by the
resident, such as on the
overbed table.
9. Help resident to put on
clothing protector, if
desired.
Feeding a resident who cannot feed self (cont’d.)
10. Sit facing resident at the
resident’s eye level. Sit on
the stronger side if the
resident has one-sided
weakness.
11. Tell the resident what
foods are on tray and ask
what resident would like
to eat first.
Feeding a resident who cannot feed self (cont’d.)
12. Offer the food in bitesized pieces, telling the
resident the content of
each bite of food offered.
Alternate types of food,
allowing for resident’s
preferences. Do not feed
all of one type before
offering another type.
Report any swallowing
problems to the nurse
immediately.
13. Offer drink of beverage to
resident throughout the
meal.
Feeding a resident who cannot feed self (cont’d.)
14. Make sure resident’s
mouth is empty before
next bite or sip.
15. Talk with resident during
meal.
16. Use washcloths or wipes
to wipe food from
resident’s mouth and
hands as needed during
the meal. Wipe again at
the end of the meal.
Feeding a resident who cannot feed self (cont’d.)
17. Remove clothing protector
if used. Dispose of
protector in proper
container.
18. Remove food tray. Check
for eyeglasses, dentures,
or any personal items
before removing tray.
Place tray in proper area.
19. Make resident
comfortable. Make sure
sheets are free from
wrinkles and the bed free
from crumbs.
Feeding a resident who cannot feed self (cont’d.)
20. Return bed to lowest
position. Remove privacy
measures.
21. Place call light within
resident’s reach.
22. Wash your hands.
23. Report any changes in
resident to the nurse.
24. Document procedure
using facility guidelines.
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Nutrition and Hydration
10. Describe how to assist residents with special needs
REMEMBER:
Residents with certain conditions or diseases, such as stroke,
Parkinson’s disease, Alzheimer’s disease or other dementias,
head trauma, blindness or confusion may need special assistance
when eating.
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Nutrition and Hydration
10. Describe how to assist residents with special needs
Remember these dining techniques helpful for residents with
special needs:
• Use physical cues like placing your hand over his.
• Use short, clear verbal cues (e.g. “Pick up your spoon” and
“Put some carrots on your spoon”). Wait until one task is
finished before giving the next cue.
• Use assistive devices as ordered.
• For visually impaired residents, use imaginary clock face to
explain position of food on plate.
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Nutrition and Hydration
10. Describe how to assist residents with special needs
Dining techniques helpful for residents with special needs
(cont’d.):
• For residents who have had CVA, place food in unaffected or
stronger side of mouth. Make sure food is swallowed.
• If resident has blind spots, place food in field of vision.
• If resident has tremors, use physical cues and place food and
drinks close to resident.
• Place residents with poor balance in dining room chair with
armrests. If resident leans, ask her to keep elbows on the
table.
• If resident has poor neck control, neck brace may be used to
stabilize head.
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Nutrition and Hydration
10. Describe how to assist residents with special needs
Dining techniques helpful for residents with special needs
(cont’d.):
• If resident bites utensils, ask him to open his mouth. Wait
until jaw relaxes to remove utensil.
• If resident pockets food in cheeks, remind him to chew and
swallow. Touch cheek. Ask him to use his tongue to get the
food.
• If resident holds food in mouth, ask her to chew and swallow.
Gently press down on tongue when removing spoon from the
mouth to help trigger swallowing. Make sure resident has
swallowed before offering more food.
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Nutrition and Hydration
11. Define “dysphagia” and identify signs and symptoms of
swallowing problems
REMEMBER:
“Dysphagia” means difficulty in swallowing and may be caused
by stroke, head/neck cancer, multiple sclerosis, Parkinson’s or
Alzheimer’s disease.
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Nutrition and Hydration
11. Define “dysphagia” and identify signs and symptoms of
swallowing problems
The following are signs and symptoms of swallowing problems
and must be reported to the nurse:
• Coughing during or after meals
• Choking during meals
• Dribbling saliva, food, or fluid from the mouth
• Food residue inside the mouth or cheeks during and after
meals
• Gurgling sound in voice during or after meals or loss of voice
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Nutrition and Hydration
11. Define “dysphagia” and identify signs and symptoms of
swallowing problems
Signs and symptoms of swallowing problems (cont’d.):
• Slow eating
• Avoidance of eating
• Spitting out pieces of food
• Several swallows needed per mouthful
• Frequent throat clearing during and after meals
• Watering eyes when eating or drinking
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Nutrition and Hydration
11. Define “dysphagia” and identify signs and symptoms of
swallowing problems
Signs and symptoms of swallowing problems (cont’d.)
• Food or fluid coming up into the nose
• Visible effort to swallow
• Shorter or more rapid breathing while eating or drinking
• Difficulty chewing food
• Difficulty swallowing medications
15 Nutrition and Hydration
Transparency 15-3: Preventing Aspiration
•
•
•
•
•
Position in a straight, upright position.
Offer small pieces of food or small spoons of pureed food.
Feed resident slowly.
Place food in the non-paralyzed side of the mouth.
Make sure mouth is empty before next bite of food or sip of
drink.
• Have residents stay in upright position for at least 30
minutes after eating and drinking.
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Nutrition and Hydration
11. Define “dysphagia” and identify signs and symptoms of
swallowing problems
Remember these guidelines for preventing aspiration:
• Position in a straight, upright position.
• Offer small pieces of food or small spoons of pureed food.
• Feed resident slowly.
• Place food in the unaffected side of the mouth.
• Make sure mouth is empty before next bite of food or sip of
drink.
• Have residents remain upright for about 30 minutes after
eating and drinking.
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Nutrition and Hydration
Define the following terms:
Intake (input)
the fluid a person consumes.
Output
all fluid that is eliminated from the body; includes fluid in
urine, feces, vomitus, perspiration, and moisture in the air
that is exhaled.
15 Nutrition and Hydration
Transparency 15-4: Conversion Table
A milliliter (mL or ml) is a unit of measure equal to one cubic
centimeter (cc).
1 oz. = 30 mL or 30 cc
2 oz. = 60 mL
3 oz. = 90 mL
4 oz. = 120 mL
5 oz. = 150 mL
6 oz. = 180 mL
7 oz. = 210 mL
8 oz. = 240 mL
1/4 cup = 2 oz. = 60 mL
1/2 cup = 4 oz. = 120 mL
1 cup = 8 oz. = 240 mL
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Nutrition and Hydration
12. Explain intake and output (I&O)
REMEMBER:
Know and follow your facility’s procedures for documenting
intake and output.
Measuring and recording intake and output
Monitoring fluid balance
begins with measuring intake.
Equipment: I&O sheet,
graduate (measuring
container), pen and paper to
record your findings
1.
Wash your hands.
2.
Identify yourself by
name. Identify the
resident by name.
Measuring and recording intake and output (cont’d.)
3. Explain procedure to the
resident. Speak clearly,
slowly, and directly.
Maintain face-to-face
contact whenever possible.
4. Provide for resident’s
privacy with curtain,
screen, or door.
5. Using the graduate,
measure how much fluid a
resident is served. Note
the amount on paper.
Measuring and recording intake and output (cont’d.)
6. When resident has finished
a meal or snack, measure
any leftover fluids. Note
this amount on paper.
7. Subtract the leftover
amount from the amount
served. If you have
measured in ounces,
convert to milliliters (mL)
by multiplying by 30.
Measuring and recording intake and output (cont’d.)
8. Document amount of fluid
consumed (in mL) in input
column on I&O sheet.
Record the time and what
fluid was taken. Report
anything unusual that was
observed, such as the
resident refusing to drink,
drinking very little, feeling
nauseated, etc.
9. Wash your hands.
Measuring and recording intake and output (cont’d.)
Measuring output is the other
half of monitoring fluid
balance.
Equipment: I&O sheet,
graduate, gloves, pen and
paper
1.
Wash your hands.
2.
Put on gloves before
handling bedpan/urinal.
3.
Pour the contents of the
bedpan or urinal into
measuring container. Do
not spill or splash any of
the urine.
Measuring and recording intake and output (cont’d.)
4. Measure the amount of
urine. Keep container
level.
5. After measuring urine,
empty measuring
container into toilet. Do
not splash.
6. Rinse measuring container
and pour rinse water into
toilet. Clean container
using facility guidelines.
Measuring and recording intake and output (cont’d.)
7. Rinse bedpan/urinal. Pour
rinse water into toilet. Use
approved disinfectant.
8. Return bedpan/urinal and
measuring container to
proper storage.
9. Remove and dispose of
gloves.
10. Wash hands before
recording output.
Measuring and recording intake and output (cont’d.)
11. Document the time and
amount of urine in output
column on sheet. For
example: 3:45 p.m. 200
mL urine. To measure
vomitus, pour from basin
into measuring container,
then discard in the toilet.
If resident vomits on the
bed or floor, estimate the
amount. Document
emesis and amount on
the I&O sheet.
12. Report any changes in
resident to the nurse.
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Nutrition and Hydration
Define the following terms:
Force fluids
a medical order for a person to drink more fluids.
Restrict fluids
a medical order that limits the amount of fluids a person
takes in.
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
Fluid intake is important for the following reasons:
• Helps prevent constipation and incontinence
• Dilutes wastes and flushes out urinary system
• May help prevent confusion
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
REMEMBER:
The abbreviation “NPO” means “nothing by mouth.” Never offer
any food or drink to a resident with this order—not even water.
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
Remember the signs and symptoms of dehydration to report,
including
• Drinking less than six 8 oz. glasses of liquid per day
• Drinking little or no fluids at meals
• Needing help drinking from cup
• Having trouble swallowing liquids
• Having frequent vomiting, diarrhea, or fever
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
Signs and symptoms of dehydration (cont’d.):
• Being easily confused or tired
• Resident has any of the following:
• Dry mouth
• Cracked lips
• Sunken eyes
• Dark urine
• Strong-smelling urine
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
Remember these guidelines for preventing dehydration:
• Report warning signs immediately.
• Encourage residents to drink every time you see them.
• Offer fresh water and fluids often.
• Record fluid I&O.
• Offer other forms of liquids if permitted (e.g. ice chips, frozen
flavored ice sticks, gelatin).
• Offer sips of liquids between bites of food.
• Make sure pitcher and cup are close by and are light enough
for resident to lift.
• Offer assistance.
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Nutrition and Hydration
13. Identify ways to assist residents in maintaining fluid balance
REMEMBER:
Make an effort to find out what resident’s favorite beverages are
and offer at least three times a day, in addition to meals.
Prevention of dehydration is ongoing!
Serving fresh water
Equipment: water pitcher, ice
scoop, glass, straw, gloves
1.
Wash your hands.
2.
Identify yourself by
name. Identify the
resident by name.
3.
Put on gloves.
4.
Scoop ice into water
pitcher. Add fresh water.
Serving fresh water (cont’d.)
5. Use and store ice scoop
properly. Do not allow ice
to touch your hand and fall
back into container. Place
scoop in proper receptacle
after each use.
6. Take pitcher to resident.
7. Pour glass of water for
resident. Leave pitcher
and glass at the bedside.
Serving fresh water (cont’d.)
8. Make sure that pitcher and
glass are light enough for
resident to lift. Leave a
straw if the resident
desires.
9. Place call light within
resident’s reach.
10.Remove gloves.
11.Wash your hands.