Nursing Assistant Chapter 8: Nutrition

Proteins are essential for tissue growth and repair, with main sources including fish, meat, beans, soy products, and cheese.
Fats aid in energy storage and help the body absorb certain vitamins, classified into monounsaturated, polyunsaturated, and saturated varieties.
Water is the most vital nutrient for life; a person can only survive a few days without it and constitutes half to two-thirds of body weight.
Carbohydrates provide fiber and are found in foods such as bread, cereal, and potatoes.

Minerals like iron and calcium are crucial; most cannot be produced by the body.
MyPlate guidelines recommend that half of a plate consist of grains and protein, emphasizing whole grains and low-fat dairy options.
Health diets vary:
- Low-fat/low-cholesterol diet is for heart disease risks, emphasizing skim milk and lean meats.
- Vegetarian diets are chosen for health, ethical, or belief reasons.
- Low-protein diets are suitable for individuals with kidney disease; favored foods include breads and pasta.
- Soft diets include easy-to-chew foods; pureed diets have foods mashed to a thick consistency.

Fluid-restricted diets prevent heart or kidney damage by limiting fluid intake.
Diabetic diets may involve carb counting for active control of sugar intake.
Symptoms of dehydration include dark urine and can occur from excessive vomiting; monitoring is essential to prevent complications such as edema due to fluid overload.

Assist residents with adequate hydration by offering fluids frequently and ensuring easy access to water pitchers.
Encourage a pleasant mealtime atmosphere: keep noise levels low and promote socialization to enhance appetite and mitigate loneliness.
Always ensure proper hand hygiene before assisting with meals, and encourage residents to wash their hands before eating.
Positions should be adjusted for safe eating: residents should sit upright at a 90-degree angle to aid digestion and prevent choking.

For visually-impaired residents, use an imaginary clock to describe food locations.
Assistive devices can promote independence and make eating easier for residents with difficulties, such as tremors or balance issues.
Monitor and report any signs of skin irritation or changes around feeding tubes to prevent complications.
Employ clear verbal and physical cues to support residents during mealtime, encouraging them to chew and swallow effectively.