After studying this chapter, you should be able to:
Justify the principles of serving food to patients; Explain the importance of individual food components; Serve food in different ways; Demonstrate this procedure using a model or simulator in the laboratory and later in clinical practice; Assess the risks of potential complications. Influences adverse pathological conditions; Therapeutic effect of food; Replaces substances missing in the body; Supports patient recovery. Theoretical notes The basic diet components are water, carbohydrates, proteins, fats, vitamins and minerals. Poor nutrition (malnutrition) brings a number of negative aspects for both treatment and further patient prognosis. It is reported that the frequency of complications of the disease in these patients is 27 % higher; the mortality of these patients is 12.4 % higher, hospitalization time is 7 13 days longer and the cost of treatment is 210% higher. Clinical nutrition is used if food intake is not possible or clinically insufficient. Clinical nutrition is exactly specified in its composition and it is intended for enteral or parenteral administration. Nutrition supplements the patients treatment process. If indicated, the administration of food is as important as the administration of drugs! Each patient must receive their prescribed diet. Food must be warm enough and of adequate quality. Food should be served regularly, at a reasonable time, so as to maintain a reasonable interval between meals (breakfast 7.30 - 8.00 a.m., a morning snack at about 10.00, lunch at about 12.00, afternoon snack at 15.00, dinner 17.30 - 18.00). The patient must be provided with a sufficient amount of fluids. The nurse must wear a protective white coat, designated exclusively for serving food. The nurse must conduct thorough hand hygiene prior to serving meals! Utensils for serving food are stored in the kitchen in each department. When using the tablet system, all the necessary utensils are ready on a tray. An integral part of the tables in the lounge are washable tablecloths, clean table settings, unobtrusive and reasonably tasteful decoration on each dinner table, the overall room decor includes pastel coloured walls. Part of a quality meal is also a regular check of the technical condition of the tables, chairs and dining tables. Utensils for serving food are stored in the kitchen in each department. When using the tablet system, all the necessary utensils are ready on a tray. An integral part of the tables in the lounge are washable tablecloths, clean table settings, unobtrusive and reasonably tasteful decoration on each dinner table, the overall room decor includes pastel coloured walls. Part of a quality meal is also a regular check of the technical condition of the tables, chairs and dining tables. Working procedure The method of food administration is according to the current medical condition of the patient. The usual food administration is in the following order: Mobile patients eat their meals in the communal room with clean and tastefully set tables. Mobile patients requiring the nurses assistance the patient is seated at the table in their room. Immobile, self-sufficient patients the patient sits on their bed and their meal is served on the portable dining table. Immobile, insufficient patients the nurse serves these patients last to give herself enough time to administer the food in a calm environment. Hand hygiene. Minimize any subjective feelings of lost appetite by adjusting the setting, limiting the odour in the room, positive approach, serving food to the patient in a cultural manner. Prepare all necessary aids within reach. Task Practice serving meals to bedridden, insufficient patients at a clinical practice. Identify nursing diagnoses related to eating disorders in patients. Practice inserting dentures into a patients mouth. Objective After studying this chapter, you should be able to: Describe the basic nutrition scheme for infants; Justify the benefits of breastfeeding; Handle a baby bottle and teat; List the nutritional products for children; Demonstrate feeding infants and toddlers using a model or simulator under laboratory conditions and later in clinical practice; Assess the risks of potential complications. The childs age can be divided into periods: Infant period lasts from birth through to the first year of life. The first 28 days are referred to as the neonatal period, the first 7 days as the early neonatal period; Toddler period the period of the second and third year of life; Preschool period includes fourth to sixth year of age; School age period - begins with the seventh year and ends with the end of compulsory schooling;