Nursing Assistant Certification Course

Week 19: Nutrition and Hydration

Duration: 3 hours

I. Nutritional Requirements and Special Diets (1 hour)
   A. Understanding Nutritional Needs
      1. Components of a balanced diet
         Example: A balanced diet should include a variety of foods, such as fruits, vegetables, whole grains, lean proteins, and healthy fats, to provide essential nutrients, vitamins, and minerals for optimal health.
      2. Factors affecting nutritional requirements
         Example: Factors such as age, gender, activity level, and health status can impact an individual's nutritional needs, requiring adjustments in caloric intake or specific nutrients.
   B. Special Diets and Medical Conditions
      1. Diets for specific medical conditions
         Example: Patients with certain medical conditions may require special diets, such as low-sodium diets for individuals with high blood pressure or diabetic diets for those with diabetes.
      2. Food allergies and intolerances
         Example: Nursing assistants should be aware of patients' food allergies or intolerances, such as lactose intolerance or gluten sensitivity, and ensure that their dietary needs are met while avoiding potential allergens.

II. Feeding Techniques and Adaptive Equipment (1 hour)
   A. Assisting with Feeding and Mealtime Support
      1. Techniques for promoting independence and dignity
         Example: Nursing assistants should encourage patients to participate in feeding themselves as much as possible and provide support when needed, ensuring that the mealtime experience is dignified and respectful.
      2. Strategies for addressing swallowing difficulties or dysphagia
         Example: For patients with swallowing difficulties, nursing assistants should ensure that food is appropriately textured, use chin tuck or other swallowing techniques, and monitor for signs of aspiration.
   B. Adaptive Equipment and Assisted Feeding Devices
      1. Types of adaptive equipment for feeding
         Example: Adaptive equipment, such as plate guards, non-slip mats, and weighted utensils, can help patients with limited mobility or dexterity to feed themselves more independently.
      2. Safe and effective use of assisted feeding devices
         Example: Nursing assistants should be knowledgeable about how to properly use assisted feeding devices, such as feeding pumps for tube feeding, ensuring that patients receive the appropriate nutrients and that the devices are functioning correctly.

III. Monitoring Intake and Output (1 hour)
   A. Tracking Fluid and Nutrient Intake
      1. Importance of monitoring intake for patient health
         Example: Monitoring patients' fluid and nutrient intake is crucial for identifying potential nutritional deficiencies, ensuring adequate hydration, and managing specific medical conditions.
      2. Techniques for accurately recording intake
         Example: Nursing assistants should be familiar with various methods for measuring and recording intake, such as calculating the volume of consumed liquids or using standardized serving sizes to estimate food intake.
   B. Assessing and Documenting Output
      1. Monitoring urinary and bowel output
         Example: Nursing assistants should regularly monitor and document patients' urinary and bowel output, checking for signs of dehydration, constipation, or other potential concerns.
      2. Recognizing and reporting abnormal findings
         Example: Nursing assistants should be able to recognize and report any abnormal findings in patients' intake and output, such as significant changes in urine output, persistent constipation, or signs of dehydration.

Upon completing Week 19, students will have gained essential knowledge and skills related to nutrition and hydration, including understanding nutritional requirements and special diets, assisting with feeding techniques and adaptive equipment, and monitoring patients' intake and output. These skills are crucial for promoting patients' health, well-being, and recovery in various healthcare settings.