Nutrition and Hydration - Traditional Inservice

The traditional in-service format is designed to provide home health care providers, assisted living facilities, and skilled and long term care facilities all that is needed to deliver informative in-services to your certified nurse aides and staff. With our new unique design of in-service presentations you can take advantage of traditional in-person presentation methods and add modern teaching techniques of a visual presentation, interactive review questions and video presentations. Use our online course display to make your presentation visual, informative, fun, and interactive, incorporating all aspects of adult learning techniques.  With the use of a projector, screen, smart TV, or laptop our online in-services and interactive features, such as review questions and video teaching segments, are easily presented to the audience.

Our traditional format provides you with complete printable course curriculum handouts, final test/exam handout, final exam key for the presenter, sign in sheets to track attendance, printable certificates of completion, as well as printable skill competency checklists to verify competence in all skills related to the in-service. 

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 nursing assistive 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.