Podcast
Questions and Answers
Why is it important to tailor the assistance provided to a client during mealtimes?
Why is it important to tailor the assistance provided to a client during mealtimes?
- To adhere strictly to standardized feeding protocols regardless of individual needs.
- To reduce the workload on healthcare staff by encouraging clients to eat as quickly as possible.
- To minimize the time spent assisting each client, allowing for more clients to be assisted.
- To promote client independence while ensuring optimal nutritional and caloric intake. (correct)
Which action is most important for the nurse to take when initiating assistance with feeding a client who has known food allergies?
Which action is most important for the nurse to take when initiating assistance with feeding a client who has known food allergies?
- Ask the client to verbally confirm their allergies, disregarding the documented information.
- Review dietary orders and confirm the meal does not contain the specified allergens. (correct)
- Administer an antihistamine prophylactically to prevent any allergic reaction.
- Ensure the client has access to their preferred television channel to distract from potential discomfort.
A client begins to cough forcefully and continuously while being assisted with eating. What is the priority nursing action?
A client begins to cough forcefully and continuously while being assisted with eating. What is the priority nursing action?
- Leave the client briefly to find the suction equipment.
- Encourage the client to continue eating to clear the obstruction.
- Immediately stop feeding and assess the client's ability to breathe. (correct)
- Provide a drink of water to help soothe the client's throat.
Which of the following strategies would be least helpful when assisting a client with dementia during mealtime?
Which of the following strategies would be least helpful when assisting a client with dementia during mealtime?
What is the primary rationale for maintaining an upright or high Fowler's position while assisting a client with eating?
What is the primary rationale for maintaining an upright or high Fowler's position while assisting a client with eating?
A client with dysphagia is prescribed a pureed diet. What additional measure can the nurse implement to enhance the client's safety during meals?
A client with dysphagia is prescribed a pureed diet. What additional measure can the nurse implement to enhance the client's safety during meals?
When documenting the assistance provided to a client during mealtime, which information is most critical to include?
When documenting the assistance provided to a client during mealtime, which information is most critical to include?
What action should the nurse take first if a client reports difficulty swallowing after a stroke?
What action should the nurse take first if a client reports difficulty swallowing after a stroke?
Which intervention is most likely to improve the nutritional intake of a client experiencing anorexia due to concurrent medical conditions?
Which intervention is most likely to improve the nutritional intake of a client experiencing anorexia due to concurrent medical conditions?
A nurse is assisting a client who is visually impaired with their meal. Which strategy is most effective for promoting independence?
A nurse is assisting a client who is visually impaired with their meal. Which strategy is most effective for promoting independence?
What is the primary purpose of providing oral care before and after meals for clients requiring feeding assistance?
What is the primary purpose of providing oral care before and after meals for clients requiring feeding assistance?
Which action demonstrates respect for a client's autonomy and preferences during mealtime?
Which action demonstrates respect for a client's autonomy and preferences during mealtime?
What is the nurse's most appropriate initial response when a client starts choking on their food?
What is the nurse's most appropriate initial response when a client starts choking on their food?
A client with paralysis on one side of their body needs assistance with eating. Which adaptation is most beneficial?
A client with paralysis on one side of their body needs assistance with eating. Which adaptation is most beneficial?
Why is it important for the nurse to be seated and at eye level with the client during mealtime assistance?
Why is it important for the nurse to be seated and at eye level with the client during mealtime assistance?
What is the key consideration when determining whether to delegate the task of assisting a client with eating to assistive personnel (AP)?
What is the key consideration when determining whether to delegate the task of assisting a client with eating to assistive personnel (AP)?
Which nursing intervention is most effective in promoting a therapeutic nurse-client relationship during mealtime assistance?
Which nursing intervention is most effective in promoting a therapeutic nurse-client relationship during mealtime assistance?
A client consistently pockets food in their cheeks during meals. What intervention should the nurse implement?
A client consistently pockets food in their cheeks during meals. What intervention should the nurse implement?
A nurse is preparing to assist a client with a meal. What is the most important infection control measure to implement?
A nurse is preparing to assist a client with a meal. What is the most important infection control measure to implement?
Which of the following actions is inappropriate when assisting a client confined to bed with eating?
Which of the following actions is inappropriate when assisting a client confined to bed with eating?
What is the purpose of regularly checking a client's level of consciousness during mealtime assistance?
What is the purpose of regularly checking a client's level of consciousness during mealtime assistance?
A client refuses certain food items on their tray due to religious restrictions. How should the nurse respond?
A client refuses certain food items on their tray due to religious restrictions. How should the nurse respond?
Which strategy is least likely to be effective when assisting a client with limited hand control during mealtime?
Which strategy is least likely to be effective when assisting a client with limited hand control during mealtime?
If a client becomes agitated and resistant during mealtime, what is the initial nursing intervention?
If a client becomes agitated and resistant during mealtime, what is the initial nursing intervention?
What is the best approach to determine the appropriate pace of feeding for a client who requires assistance?
What is the best approach to determine the appropriate pace of feeding for a client who requires assistance?
A client who is being assisted with eating suddenly develops a gurgling sound in their voice. What does this indicate?
A client who is being assisted with eating suddenly develops a gurgling sound in their voice. What does this indicate?
When cleaning a client after a meal, which of the following actions is most important?
When cleaning a client after a meal, which of the following actions is most important?
How can a nurse create a positive and pleasant dining atmosphere for a client who requires eating assistance?
How can a nurse create a positive and pleasant dining atmosphere for a client who requires eating assistance?
Which action is essential before assisting a client with eating to prevent potential complications from medical conditions or allergies?
Which action is essential before assisting a client with eating to prevent potential complications from medical conditions or allergies?
A client with impaired swallowing has been prescribed thickened liquids. Which statement correctly explains why?
A client with impaired swallowing has been prescribed thickened liquids. Which statement correctly explains why?
How should the nurse respond if a client expresses shame or embarrassment about needing assistance with eating?
How should the nurse respond if a client expresses shame or embarrassment about needing assistance with eating?
Which approach would be least effective when communicating with a client who has altered cognition during mealtimes?
Which approach would be least effective when communicating with a client who has altered cognition during mealtimes?
What physical assessment finding during mealtime should prompt the nurse to immediately stop feeding and further assess the client?
What physical assessment finding during mealtime should prompt the nurse to immediately stop feeding and further assess the client?
Which is a key safety measure to implement when assisting a client with a known history of seizures during mealtime?
Which is a key safety measure to implement when assisting a client with a known history of seizures during mealtime?
What is the main goal of providing regular oral care for a client who is unable to eat independently?
What is the main goal of providing regular oral care for a client who is unable to eat independently?
Which of the following interventions is most appropriate for a client who has unilateral weakness and is having difficulty scooping food?
Which of the following interventions is most appropriate for a client who has unilateral weakness and is having difficulty scooping food?
A client with a poor appetite only eats a small portion of their meal. How should the nurse respond?
A client with a poor appetite only eats a small portion of their meal. How should the nurse respond?
How can the nurse best evaluate a client with eating difficulties?
How can the nurse best evaluate a client with eating difficulties?
A client with a history of dysphagia is being assisted with eating. Which observation during the meal requires the most immediate intervention?
A client with a history of dysphagia is being assisted with eating. Which observation during the meal requires the most immediate intervention?
When assisting a client with dementia during mealtime, which strategy is most likely to improve their overall nutritional intake?
When assisting a client with dementia during mealtime, which strategy is most likely to improve their overall nutritional intake?
A client with paralysis on one side of their body is having difficulty feeding themselves. What is the most appropriate initial nursing intervention to promote independence?
A client with paralysis on one side of their body is having difficulty feeding themselves. What is the most appropriate initial nursing intervention to promote independence?
A client who is being tube fed is ordered 'NPO' (nothing by mouth). What nursing intervention is most important to perform regularly?
A client who is being tube fed is ordered 'NPO' (nothing by mouth). What nursing intervention is most important to perform regularly?
Which action is most important for the nurse to take after assisting a client with eating, especially one who is at risk for aspiration?
Which action is most important for the nurse to take after assisting a client with eating, especially one who is at risk for aspiration?
Flashcards
Allergy Assessment
Allergy Assessment
Assessing for allergies to prevent allergic reactions.
Client Identification
Client Identification
Ensuring the right patient receives the correct procedure.
Infection Control
Infection Control
Preventing the spread of infectious organisms.
Client Assessment Importance
Client Assessment Importance
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Essential protective equipment.
Essential protective equipment.
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Importance of medical record review.
Importance of medical record review.
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Providing privacy
Providing privacy
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Introduction Importance
Introduction Importance
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Evaluating alterations
Evaluating alterations
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Cultural Preference
Cultural Preference
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Creating Pleasant Environment
Creating Pleasant Environment
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Upright Position
Upright Position
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Protective Covering
Protective Covering
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Verifying Food Safety
Verifying Food Safety
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Visualizing Food
Visualizing Food
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Encouraging independence
Encouraging independence
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Small bites
Small bites
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Oral Care
Oral Care
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Final Safety Check
Final Safety Check
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Arthritis/Tremor Support
Arthritis/Tremor Support
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Dysphagia risks
Dysphagia risks
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Dementia Effect
Dementia Effect
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Anorexia support
Anorexia support
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Physical alteration intervention
Physical alteration intervention
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Vision Imparment Intervention
Vision Imparment Intervention
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Dementia/Cognitive intervention
Dementia/Cognitive intervention
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Dysphagia interventions
Dysphagia interventions
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Pleasant environment importance
Pleasant environment importance
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Oral care benefits
Oral care benefits
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Allied Health Consults
Allied Health Consults
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Client Control
Client Control
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Speech, OT, Nutritional Evaluation
Speech, OT, Nutritional Evaluation
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Clear prompts
Clear prompts
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Importance of Documentations
Importance of Documentations
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Essential Documentation Points
Essential Documentation Points
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Adapted Tableware
Adapted Tableware
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Weighted Utensil
Weighted Utensil
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Study Notes
- Clients may need help with eating, ranging from offering food to full assistance, based on individual needs to boost independence and calorie intake.
- RNs can delegate feeding tasks to PNs or APs trained in aspiration precautions.
Safety Considerations
- Check for allergies before feeding to prevent reactions.
- Verify client identity before care according to facility protocol.
- Use standard precautions to avoid infection; additional measures depend on history and protocols.
- Assess consciousness, orientation, and physical abilities like vision or hearing.
- Clients needing feeding assistance could have trouble swallowing or get disoriented/tired, leading to nutritional issues, weight loss, aspiration, or choking without help.
Equipment
- Nonsterile gloves and other PPE are needed to prevent contact with blood or body fluids.
- Prepared food and drinks should match dietary needs and preferences.
- Towel protects the client's clothes.
- Napkins or washcloths ensure cleanliness and comfort.
- Adaptive tools like glasses, hearing aids, dentures, and utensils help the client experience meals fully.
- Oral care items provide comfort and prevent infection post-meal.
Step-by-Step
- Step 1: Review medical records for allergies, history, meds, vitals, lab values to identify diet needs, safety issues, and conditions that can affect the procedure.
- Step 2: Gather clean supplies beforehand to ensure preparedness.
- Step 3: Ensure privacy to maintain client confidentiality.
- Step 4: Introduce yourself to build a therapeutic environment.
- Step 5: Hand hygiene and PPE prevents transmission of infection.
- Step 6: Use two identifiers according to protocol before care.
- Step 7: Confirm allergy status to prevent reactions.
- Step 8: Educate patient to ease anxiety and build trust, confirm comprehension.
- Step 9: Check for any mental, hearing, swallowing, strength/coordination changes.
- Step 10: Know cultural, religious, food choices and diet needs.
- Step 11: Keep area free of odors/equipment to boost appetite, minimize distractions.
- Step 12: Help client sit up in chair/bed to prevent aspiration.
- Step 13: Use towel to keep clothes clean.
- Step 14: Check food is correct and at safe temperature.
- Step 15: Put tray within sight to encourage them to eat, as independently as possible.
- Step 16: Ask food preferences, cut food, open containers and place items within reach to promote independence.
- Step 17: Sit facing the client for socialization and assessment.
- Step 18: Encourage self-feeding for dignity, motor/cognitive function.
- Step 19: Provide small bites and give time to chew/swallow food and drink to prevent dysphagia.
- Step 20: Watch swallowing ability to reduce aspiration risk.
- Step 21: Remove tray after eating, record how much they consumed. Cleaning tray supports choices and keeps area tidy.
- Step 22: Offer oral care for comfort and to prevent tissue breakdown, caries, and infection.
- Step 23: Remove cover, adjust table, assist with hand hygiene/toileting.
- Step 24: Ensure the client is comfortable.
- Step 25: Discuss results with the client to involve person in their care.
- Step 26: Verify client safety before leaving. Safety includes call light, bed position, and reach to needed items.
Client Considerations
- Clients with impaired motor skills may require and should be taught how to use adaptive tools.
- Dysphagia (swallowing issues) can cause choking/aspiration, leading to hypoxia/infection.
- Dementia patients might not understand eating, so assistance is needed.
- Appetite problems indicate considering preferences, create atmosphere.
Unexpected Outcomes
- For physical issues: get speech therapy for swallowing, occupational therapy for tools, nutrition consult for pureeing.
- For visual issues: use clock layout to describe meal to patients.
- For dementia: prepare food together, keep meal routine, supervise when feeding and respond to nonverbal cues.
- Also ensure function of glasses/hearing aids; offer finger foods or small, frequent snacks; give single foods, verbal instructions.
- Stroke throat if food is retained.
- For dysphagia: minimize talking, ensure rest, sit upright, decrease stimuli, pace food, alternate textures, be careful with sedatives and give oral care.
Interventions for Unexpected Outcomes
- Pleasant environment with good lighting is necessary.
- Oral care before meals improve taste.
- Routines are important, so are rest.
- Sedatives may impair gag reflex.
- Speech and occupational therapy and/or a nutritionist that ensures food is prepared well.
- Client controls pace, small amounts of food and response to cues.
- Cognitive impairment needs instructions.
Documentation
- Document findings, interventions, position, food intake %, swallowing issues.
- Accurate and timely documentation supports collaboration.
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Description
Clients may require varying levels of eating assistance to promote independence and calorie intake. RNs can delegate feeding tasks to trained PNs or APs, while adhering to safety measures. These measures include checking for allergies, verifying client identity, using standard precautions, and assessing the client's consciousness and physical abilities.
