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Damion Keith Jenkins

 Damion Jenkins, RN, MSN is the founder and CEO of a nursing education and consultation company - The Nurse Speak, LLC., where he specializes in the delivery of individualized tutoring, mentoring and consultation services for students, new graduate nurses, and healthcare facilities. Damion is also an adjunct nursing professor, an experienced travel nurse, and an active nurse blogger. 

Read Damion Keith Jenkins's Full Bio...
Class Accreditation
All states (with the exception of Hawaii) recognize our courses for accredited continuing nursing education, CNE, contact hours.
This course is accredited by the following boards:
Provider approved by the California Board of Registered Nursing, Provider # CEP 15467.
Provider approved by the Arkansas, District of Columbia, Florida, Georgia , South Carolina Boards of Nursing through CE Broker, CE Provider #: 50-13256. 
 
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Nutrition and Hydration

Contact Hours: 1.5
Cost: $15.00
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Nutrition and Hydration
For a complete list of accreditations for this course, please see the accreditation information box below the author’s bio.  All states (with the exception of Hawaii) recognize our courses for accredited continuing nursing education, CNE, contact hours.

This Nutrition and Hydration course will provide participants with a review of the basic safety considerations and nutritional guidelines necessary to safely assist residents and elderly clients in eating, drinking and maintaining optimal nutritional status. This comprehensive review can be utilized for personnel throughout all healthcare settings, as the safety considerations for nutrition and hydration do not change according to level of acuity. Within this course, the participant will review the basics of nutrition and hydration, common nutritional problems of the elderly or ill, different ways that residents and clients can receive nutrition and hydration, aspiration precautions, food and beverage modification to prevent aspiration or choking, factors that influence food preferences, special diets, different types of adaptive equipment used for meals, making dining enjoyable for residents and clients, appropriately and safely feeding a resident or client, assisting residents and clients with disabilities during meal times, accurately measuring meal intake, improving communication to promote safety during meal times, steps to take in the event that a resident or client is observed to be choking, and completing incident reporting in a timely and thorough manner.   


Objectives


Upon completion of this course, the participant will be able to:
1. Discuss the basics of nutrition and hydration.
2. Identify common nutritional problems of the elderly or ill.
3. Discuss the different ways that residents and clients can receive nutrition and hydration.
4. Define Aspiration Precautions.
5. Explain how food and beverages can be modified to prevent aspiration or choking.
6. Define special diets, and list the specific components of each.
7. Identify different types of adaptive equipment used for meals.
8. Describe factors that influence food preferences.
9. Describe how to make dining enjoyable for residents and clients.
10. Demonstrate how to appropriately and safely feed a resident or client.
11. Explain how to assist residents and clients with disabilities during meal times.
12. Demonstrate how to accurately measure meal intake.
13. Explain how improving communication can promote safety during meal times.
14. List the steps to take in the event that a resident or client is observed to be choking.
15. Discuss how to complete incident reporting in a timely and thorough manner.
 

Curriculum


Chapter 1: Basics of Nutrition and Hydration
Importance of Proper Nutrition and Hydration
Water
Carbohydrates
Protein
Fats
Vitamins
Minerals
USDA’s MyPlate 

Chapter 2: Common Nutritional Problems of the Elderly or Ill
Considerations for Normal Changes of Aging
Confusion, Dementia and Delirium
Constipation
Dentures, Tooth loss, and Mouth Pain
Impaired Swallowing
Unintended Weight loss

Chapter 3: Different ways that Nutrition and Hydration Can Be Delivered
Nutrition and Hydration by Mouth
Nasogastric, Gastrostomy and Jejunostomy Tube Feeding and Hydration
Intravenous Nutrition and Hydration

Chapter 4: Modified Food and Beverages to Prevent Aspiration and Choking
Aspiration Precautions
Thickened Liquids
Modified Food Textures

Chapter 5: Special Diets 
Regular Diet
Clear Liquid Diet
Full Liquid Diet
Mechanical Soft Diet
Low Sodium Diet
Fluid Restricted Diet
Heart Healthy Diet
Carbohydrate Controlled Diet
Bland Diet
Low Residue Diet
High Residue Diet
Gluten Free Diet

Chapter 6: Using Adaptive Equipment during Meals
Clothing Protectors
Adaptive Eating Utensils
Adaptive Drinking Cups
Plate Guards and Adaptive Bowls

Chapter 7: Making Meal Times Enjoyable for Residents and Clients
Understanding Factors that Influence Food Preferences
Strategies for Making Meal Times Enjoyable for Residents and Clients

Chapter 8: Feeding and Assisting Residents and Clients with Meals
Feeding a Resident of Client that Cannot Feed Self
Assisting Residents and Clients with Disabilities During Meal Times

Chapter 9: Measuring Meal Intake
Calculating Basic Conversions
Meal Consumed Percentages

Chapter 10: Improving Communication to Promote Safety
Following the Resident Care Plan
Alerting Resident, Visitors and Staff of Safety Precautions Related to Meals

Chapter 11: Responding to a Choking Resident or Client
Identifying a Choking Victim
Getting Help and Activating the Emergency Response System (911)
Emergency Care for Resident or Client with an Obstructed Airway

Chapter 12: Incident Reporting
Completing an Incident Report

Chapter 13: Skill Competency Checklists

•Skill Competency Checklists

Chapter 14 References

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