Question

Module It: Providing Good Nutrition Review 1. Why is good nutrition important? 5. What can you do to make mealtime pleasant? 2. What is the purpose of MyPlate? 6. List three or more steps to get ready for mealtime 3. List four or more foods from the grain group. 7. How do you know if you are serving the right meal? 4. 8. Why should you encourage residents to eat in the dining room? What is dysphagia, and how can you prevent problems? 104

Answer 1

Ans) 1) Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your overall health.

2) The goals of MyPlate are to visually help Americans consume a nutrient-rich, calorie appropriate, balanced diet that includes a variety of foods in moderation, and that will better manage their health and weight.

3) Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain product.

4) Examining mealtime is useful when trying to understand social and psychological health of older adults living in institutions, as it is a major social event of the day and may be one of the few activities that offers opportunities to socially interact with consistent companions. Mental attitude and relationships with caregivers and other residents are important to ‘thriving’ in nursing homes; thus effort to improve attitudes and develop relationships in the mealtime context is important.

- Many things influence interactions and the facilitation role of staff and supportive leader residents can be called upon to initiate more social interaction amongst tablemates.

.Although exploratory, this research suggests several ways in which facilities can support social interaction amongst tablemates. Future work needs to empirically demonstrate the connection between staff–resident interaction and the effect on subsequent table interactions as well as the linkages between social interactions, their influences, appetite and quality of life in institutional environments.