Oral Hygiene and Care for Vulnerable Clients Quiz

Oral Hygiene and Care for Vulnerable Clients

• Risk factors for oral hygiene problems include inability to perform oral hygiene effectively, dehydration, presence of tubes, medications, trauma to the mouth, immunosuppression, age-related changes, and specific health conditions.
• For mucosal changes associated with aging and certain drugs, more frequent mouth care and anti-infective agents are recommended.
• Recommendations for individuals with dryness and inflammation of the oral mucosa include more frequent mouth care, increased hydration, and the use of water-soluble lubricants.
• For those with stomatitis/xerostomia, gentle brushing and flossing, increased frequency of oral hygiene, hydration, and avoidance of alcohol and smoking are suggested.
• When caring for a client living with dementia, various assessment strategies and techniques are recommended, including assessing resident abilities, functional difficulties, and mouth condition, as well as using distraction and a two-person approach.
• Oral hygiene for the unconscious client includes precautions to prevent drying of mucous-thickened saliva, such as avoiding the use of fingers to hold the mouth open and assessing the gag reflex.
• Special considerations for the unconscious client include cleaning the mouth using a brush or toothette every 2 hours and checking the policy for using chlorhexidine.
• When performing mouth care for the unconscious or debilitated patient, a specific protocol is outlined, including the positioning for oral care, use of a toothbrush at a 45-degree angle, and monitoring of respirations.
• Older adults are at risk for poor oral hygiene due to factors such as edentulism, weakened periodontal membrane, chronic illnesses, ill-fitting dentures, weaker jaw muscles, decline in saliva secretion, and limited access to dental care.
• The text includes a discussion on meal assistance, dysphagia, and aspiration risk, addressing signs and symptoms of dysphagia, actions to create a safe environment, the purpose of examining the oral cavity for pocketing, and appropriate responses to coughing and requests to lie down.
• The text also includes a reflection on a game and considerations for future actions in a clinical setting when feeding a client with dysphagia.
• The content includes specific details on oral care for vulnerable clients, including the unconscious, elderly, and those living with dementia, as well as considerations for meal assistance and dysphagia management.

Nursing Care for Nutrition and Oral Health

• Medications and diagnostic tests can affect clients' ability to eat and swallow
• Nurses need to assess clients' nutritional status and plan interventions to improve appetite and dietary intake
• Feeding strategies for patients with dementia include verbal encouragement, determining favorite foods, and providing a quiet environment
• Dysphagia is difficulty swallowing and increases the risk of aspiration pneumonia
• Warning signs of dysphagia include coughing, abnormal movements of the mouth, and delayed swallowing
• Feeding strategies for patients with dysphagia include elevation of head, verbal coaching, and thickening of food
• Aspiration is the misdirection of secretions or gastric contents into the respiratory tract and is associated with aspiration pneumonia
• Symptoms of aspiration pneumonia include elevated respiratory rate, fever, cough, and chest pain
• Emergency procedures for airway obstruction include stopping feeding immediately and calling for help
• Assessment for oral care involves evaluating risk for aspiration, oral problems, and safety precautions for the caregiver
• Brushing and flossing are essential for oral care, including removing plaque, stimulating appetite, and reducing the risk of gum disease
• Denture care involves assessing fit, handling carefully, and storing properly to prevent warping and facilitate insertion

Nutrition and Nursing: Key Considerations

• Personal care assistants assist with meals and oral hygiene for clients
• Nurses integrate knowledge from various disciplines and patient input when assessing nutrition
• Professional standards like Canada's Food Guide provide guidelines for nurses in nutrition assessment
• Canada's Dietary Guidelines for Health Professionals and Policy Makers emphasize nutritious foods, limiting processed foods, and the need for food skills
• A balanced nutritional intake includes low sodium, high potassium, adequate calcium and vitamin D, and low saturated and trans fats
• Cultural considerations in nutrition include religious dietary restrictions and food preferences
• Dietary restrictions for Islam, Judaism, Christianity, Hinduism, and other religions
• The Canadian Nutrition Screening Tool (CNST) helps assess nutritional risk
• Nutritional assessment involves anthropometry, laboratory tests, dietary and health history, clinical observation, and patient expectations
• Dietary history assessment includes food practices, allergies, symptoms, and chemical substances
• Diet progression and therapeutic diets include clear liquid, thickened liquid, full liquid, and various specialized diets
• Nurses promote appetite by creating a comfortable environment, providing oral hygiene, and assisting with feeding before, during, and after meals, including for visually impaired clients