Question

It is now Day 2 following her surgery. You notice that during meal times Mrs Jolly often becomes distracted, forgetful and doesn’t complete her diet and fluids. List two (2) actual and potential nursing actions you could implement to assist Mrs Jolly complete her meals to help her maintain an adequate fluid and nutritional intake.

Answer 1

The patients who have had medical procedure need additional vitality to support mend wounds yet they can some of the time discover eating troublesome because of torment and sickness

Assisting patients                     

Helping patients who can't eat and drink autonomously requires significant investment, comprehension and persistence. It must not be surged and any medical attendant who is associated with this errand ought not be intruded.

Equipment required:

•           Clean table or plate;

•           Gather hardware required to help the patient to eat, for example, adjusted cutlery;

•           Provide a serviette to ensure apparel;

•           Obtain a seat to sit alongside or inverse the patient (Dougherty and Lister, 2015).

Procedure:

1. Disclose to the patient that you are going to assist them with eating their feast.

2. Clean your hands to lessen the danger of cross disease and put on a cover (Dougherty and Lister, 2015).

3. Help the patient to sit in an upstanding situation at a table in a lounge area, in a seat by the bed or upstanding in bed if the patient can't find a workable pace. This assists with gulping and secures the aviation route (Dougherty and Lister, 2015). Eating in a lounge area likewise makes the dinner a social event.

4. In the event that the patient use false teeth guarantee they are spotless and offer help to embed them if fundamental.

5. On the off chance that vital disinfect your hands before giving nourishment and permit the patient to wash and dry their hands before the feast.

6. Secure the patient's apparel with a serviette to look after poise.

7. Take a seat at the patient's eye level. This guides viable correspondence yet in addition gives consolation the patient that you have the opportunity to assist the patient with eating.

8. Try not to be occupied by what is happening around you or converse with others.

9. Mention to the patient what is on the plate – this is especially significant for the individuals who are outwardly hindered or eating a puree diet as nourishment may not be immediately conspicuous.

10. Ask whether the patient needs any flavoring or sauces and has a favored request where they wish to eat the nourishment.

11. Ask how the patient might want to get the nourishment; some may incline toward a fork, others a spoon. It is imperative to give the patient feel access control of the supper time.

12. Outwardly debilitated patients ought to be determined what you are putting on the fork or spoon before raising it to their lips. Try not to over-burden the fork. Bring it up to the patient's mouth to dodge the need to curve to arrive at the nourishment. Permit a lot of time for the patient to bite and swallow.

13. At the point when patients have a little hunger, propose that they attempt to eat a tad bit of each course for a fair wholesome admission. In any case, these patients are at high danger of lack of healthy sustenance and ought to be alluded to a dietitian to survey their dietary admission.

14. Offer tastes of liquid after each couple of significant pieces; this can help eating.

15. At the point when the patient has had enough of the fundamental course, offer sweet similarly. Ensure the spoon is the right size, for instance, utilizing a teaspoon for a yogurt.

16. After the dinner guarantee the patient is perfect and agreeable and has had enough to eat and drink. Patients ought to be urged to eat yet ought not be constrained when they have shown that they have had enough.

17. Offer the patient an opportunity to clean their teeth and false teeth or if this is preposterous, perform mouth care.

18. Toward the finish of the supper guarantee the patient has a beverage to hand however know that the individuals who need assistance with eating will require help with drinking as well and normal liquids ought to be advertised.

19. Evacuate your cover, disinfect your hands and record the patient's dietary admission.

Documentation

Nourishment and liquid outlines are a crucial method for evaluating patients' healthful status. Dietitians and sustenance groups depend on them when working out healthful prerequisites and the requirement for extra nourishment support. These outlines are a helpful instrument when evaluating weight reduction.