Nursing Assistant Chapter 8: Nutrition

Nutrition Basics

• 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.

Dietary Considerations

• 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 and Hydration Management

• 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.

Resident Care Guidelines

• 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.

Special Assistance Techniques

• 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.