CNA Chapter 8: Nutrition and Hydration

Nutrition Overview

• Protein is found in seafood, dried beans, poultry, and soy products, essential for tissue growth and repair.
• Water is crucial for life; a person may only survive a few days without it and plays a role in temperature regulation through perspiration.
• Fats help the body store energy, add flavor to food, and assist in vitamin absorption. They can be categorized into monounsaturated and saturated types.
• Carbohydrates are necessary for providing fiber and examples include bread, cereal, and potatoes.

Vitamins and Minerals

• Vitamins, which are essential nutrients that the body cannot synthesize on its own, can be fat-soluble or water-soluble.
• Minerals like iron and calcium are important for bone health and blood formation.

Dietary Guidelines

• MyPlate recommends that half of a person's plate should consist of vegetables and fruits, with darker colored vegetables (green, red, orange) offering the best nutritional value.
• Whole grains are recommended, such as oatmeal and pasta, while dairy choices should predominantly be low-fat (0%-1%).

Special Diets

• Diabetic diets require carb counting to regulate carbohydrate intake.
• Fluid-restricted diets aim to prevent further heart or kidney damage, alongside low-sodium diets which limit salt intake.
• Liquid diets consist of clear or full liquid foods, while puréed diets involve soft foods easy to chew.
• Low-fat diets limit saturated fat for individuals with heart disease, and low-protein diets cater to those with kidney disease.

Eating and Hydration Support

• Encourage residents to eat and ensure proper oral care before and after meals.
• Respect individual food preferences, offer a variety of food and beverage options, and allow adequate time for meals.
• Record food intake and check on residents' ability to use utensils; provide assistive devices as needed.
• Maintain a low noise level during meals to enhance the eating experience.

Recognizing and Preventing Dehydration

• Symptoms of dehydration can include dark urine and residents becoming dehydrated from excessive vomiting. Encourage fresh fluids regularly.
• Residents at risk of fluid overload should have their fluid intake monitored.

Assisting Residents with Specific Needs

• For those displaying signs of dysphagia, promptly report to a nurse.
• Use clear and short verbal cues and assistive devices to promote independence in eating.
• Pay attention to residents' positioning to prevent swallowing difficulties; ensure legs and arms are supported during meals.
• For those with vision impairments, refer to an imaginary clock to help with food positioning, and serve food on the stronger side for stroke victims.

Important Facts About Eating

• Ensure residents are in an upright position during meals.
• The NA should remain attentive, avoiding standing while feeding.
• Residents with conditions like Parkinson's may require additional assistance if tremors hinder their ability to eat.

Social and Emotional Aspects of Eating

• Encourage socialization during meals to reduce loneliness and boredom.
• Promote a positive eating environment, respecting individual food choices, and supporting residents' emotional health related to appetite changes.