NUTRIENT - A SUBSTANCE THAT IS INGESTED,
DIGESTED, ABSORBED, AND USED BY THE BODY.
GROUPED INTO FATS, CARBOHYDRATES, PROTEINS
VITAMINS, MINERALS, AND WATER
CALORIE – THE AMOUNT OF ENERGY PRODUCED FROM
THE BURNING OF FOOD BY THE BODY.
o 1 GRAM OF FAT SUPPLIES THE BODY WITH 9
CALORIES
o 1 GRAM OF PROTEIN PROVIDES 4 CALORIES
o 1 GRAM OF CARBOHYDRATE PROVIDES 4 CALORIES
PRODUCE HEAT AND ENERGY
FOUND IN VEGETABLE FATS, OILS, BUTTER, MEATS,
MILK PRODUCTS, AND POULTRY
PRODUCE HEAT AND ENERGY
SUPPLY ROUGHAGE IN THE DIET
FOUND IN FRUITS, VEGETABLES, BREAD, CEREALS, PASTA
PRODUCTS, AND MILK
BUILD AND REPAIR BODY TISSUES
REGULATE BODY FUNCTIONS AND SUPPLY ENERGY
FOUND IN MEAT, POULTRY, FISH, AND CHEESE
CALCIUM
o USED FOR BUILDING BONES AND TEETH, BLOOD
CLOTTING, MUSCLE CONTRACTIONS, AND NERVE
FUNCTIONS
SODIUM
o HELPS WITH NERVE AND MUSCLE FUNCTION AND
HELPS THE BODY MAINTAIN FLUID BALANCE
POTASSIUM
o NECESSARY FOR HEALTHY NERVES, MUSCLES, AND
HEART FUNCTION
IRON
o NECESSARY FOR HEMOGLOBIN
VITAMIN A
o NEEDED FOR VISION, HEALTHY HAIR, SKIN, AND
MUCUS MEMBRANES. HELPS FIGHT INFECTION.
B-COMPLEX VITAMINS
o USED FOR DIGESTION, MUSCLE TONE, GROWTH, NERVE
FUNCTION AND METABOLISM.
VITAMIN C
o NECESSARY FOR TISSUE FORMATION, MINERAL
ABSORPTION, HEALTHY SKIN AND MUCOUS
MEMBRANES, AND RESISTANCE TO INFECTION.
VITAMIN D
o NEEDED BY THE BODY TO BUILD HEALTHY BONES
AND TEETH
VITAMIN E
o USED FOR THE FORMATION OF RED BLOOD CELLS
AND FOR HEALTHY MUSCLE FUNCTION
VITAMIN K
o NECESSARY FOR BLOOD CLOTTING
o TELLS YOU THE KIND AND AMOUNTS OF FOOD TO EAT
DAILY
o GRADUAL IMPROVEMENT - TAKE SMALL STEPS EACH
DAY
o THE PERSON SHOWS PHYSICAL ACTIVITY BY CLIMBING
THE STEPS
o VARIETY - THE SIX COLOR BANDS STAND FOR THE 5
FOOD GROUPS PLUS OILS
o MODERATION - MEANS TO AVOID EXTREMES
o TAKE THE RIGHT AMOUNT FROM EACH FOOD GROUP
BAND - THE WIDTH OF THE BAND SUGGESTS HOW MUCH
FOOD TO CHOOSE FROM EACH GROUP
o THE ORANGE BAND IS FOR GRAINS
o A PERSON NEEDS AT LEAST 3 - 6 OUNCES OF WHOLE
GRAINS EVERY DAY
o GRAINS HAVE THE FOLLOWING HEALTH BENEFITS:
o REDUCE THE RISK OF CORONARY ARTERY DISEASE
o HELPS PREVENT CONSTIPATION
o HELPS WITH WEIGHT MANAGEMENT
o CONTAINS THE FOLLOWING NUTRIENTS
FIBER - B VITAMINS - MINERALS (IRON, MAGNESIUM, AND SELENIUM)
o THE GREEN BAND IS FOR VEGETABLES
o SHOULD EAT AT LEAST 1 - 2 CUPS OF VEGETABLES DAILY
o SHOULD SELECT VEGETABLES OF DIFFERENT COLORS
o PROVIDES MANY DIFFERENT NUTRIENTS
o HAVE THE FOLLOWING HEALTH BENEFITS:
o REDUCE THE RISK OF STROKE, CORONARY ARTERY
DISEASE, DIABETES, KIDNEY STONES
o LOWER CALORIE INTAKE & PROVIDE FIBER
o THE RED BAND IS FOR FRUITS
o 1-2 CUPS OF FRUIT IS NEEDED DAILY
o FRUITS HAVE THESE BENEFITS:
o REDUCE THE RISK FOR STROKES, CORONARY
ARTERY DISEASE, DIABETES, KIDNEY STONES
o MAY HELP LOWER CALORIE INTAKE
o CONTAINS MANY NUTRIENTS
o THE BLUE BAND IS FOR MILK AND MILK PRODUCTS
o 2 - 4 CUPS ARE NEEDED DAILY
o PROVIDES PROTEINS, FAT, CALCIUM AND VITAMIN D
o MILK HAS THESE BENEFITS:
o HELPS BUILD AND MAINTAIN BONE MASS
o THE PURPLE BAND IS FOR MEATS AND BEANS
o INCLUDES ALL FOODS MADE FROM MEAT, POULTRY,
FISH, DRY BEANS, EGGS, NUTS, AND SEEDS
o CHOOSE LOW FAT MEAT AND POULTRY
o LIMIT SERVING TO 2 - 4 OUNCES A DAY
o PROVIDES PROTEINS, VITAMINS, IRON
o THE YELLOW BAND IS FOR OILS
o ENOUGH OIL IS USUALLY CONSUMED DAILY WITH NO
ADDED SERVINGS. INTAKE SHOULD BE NO HIGHER
THAN 3 TEASPOONS
o SHOULD BE USED AS LITTLE AS POSSIBLE.
o HAVE LITTLE NUTRITIONAL VALUE BUT ARE HIGH IN
CALORIES.
o EAT A VARIETY OF FOODS
o MAINTAIN A HEALTHY BODY WEIGHT
o SELECT FOODS LOW IN FAT, SATURATED FAT, AND
CHOLESTEROL
o SELECT PLENTY OF FRUIT, VEGETABLE, AND GRAIN
PRODUCTS
o USE SUGAR IN MODERATION
o USE SALT IN MODERATION
o DRINK ALCHOLIC BEVERAGES IN MODERATION, IF
AT ALL
o AGE – ELDERLY PERSON MAY HAVE A DECREASED
APPETITE OR DIFFICULTY CHEWING OR SWALLOWING.
o CULTURE – PEOPLE FROM DIFFERENT CULTURES MAY
HAVE DIFFERENT FOOD PREFERENCE. ( CHINESE – RICE,
MEXICAN – HOT,SPICY )
o RELIGION – MANY RELIGIONS HAVE RULES REGARDING
COOKING, SERVING, AND EATING CERTAIN FOODS.
o FINANCES – SOME PEOPLE DO NOT HAVE THE MONEY TO
BUY FOODS NEEDED FOR GOOD NUTRITION.
o HEALTH – ILLNESS MAY AFFECT A PERSON’S APPETITE OR
CHOICE OF FOOD
o PERSONAL CHOICE – A PERSON MAY NOT LIKE CERTAIN
FOODS
o BE SERVED FOOD ACCORDING TO ETHNIC, CULTURAL,
OR RELIGIOUS BELIEFS.
o BE SERVED FOOD ACCORDING TO PERSONAL
PREFERENCE.
o BE SERVED ATTRACTIVE,, TASTY FOOD AT CORRECT
TEMPERATURES.
o PARTICIPATE IN TRADITIONAL HOLIDAY MEALS.
o FOOD SHOULD BE PREPARED TO MEET THE
INDIVIDUAL’S NEEDS.
o EACH PERSON SHOULD RECEIVE 3 MEALS A DAY.
o SPECIAL EQUIPMENT SHOULD BE SUPPLIED IF NEEDED.
DESCRIPTION
o INCLUDES THE GREATEST VARIETY OF FOODS
COMMON PURPOSE
o TO MAINTAIN OR ATTAIN OPTIMAL NUTRITION
STATUS IN PATIENTS WHO DO NOT REQUIRE A SPECIAL
DIET.
DESCRIPTION
o CONSISTS OF FOOD THAT ARE LIQUID AT ROOM
TEMPERATURE THAT ARE CLEAR ENOUGH TO SEE
THROUGH.
o USED ONLY FOR A SHORT TIME BECAUSE IT DOES NOT
PROVIDE ENOUGH NUTRIENTS FOR GOOD NUTRITION.
COMMON PURPOSE
o ORDERED FOR PATIENTS WHO HAVE HAD SURGERY,
ACUTELY ILL PATIENTS, PATIENTS WITH FLUID LOSS
CAUSED BY VOMITING OR DIARRHEA.
EXAMPLES OF FOODS ALLOWED
o WATER BROTH COFFEE CLEAR JUICES
TEA POPSCICLES SODA POP
JELL-O
DESCRIPTION
o INCLUDES ALL LIQUIDS INCLUDED IN THE CLEAR
LIQUID DIET, PLUS ALL OTHER LIQUIDS ( FOOD THAT IS
LIQUID AT ROOM TEMPERATURE)
COMMON PURPOSE
o ORDERED FOR PATIENTS WHO HAVE HAD SURGERY,
PATIENTS WITH STOMACH ALIMENTS, PERSONS UNABLE
TO CHEW, SWALLOW, OR DIGEST SOLID FOODS OR AS A
TRANSITION BETWEEN A CLEAR LIQUID DIET AND A
SOFT DIET.
EXAMPLES OF FOODS ALLOWED
o STRAINED SOUPS
ICE CREAM CUSTARD ALL JUICES
o COOKED CEREAL IF IT IS SOUPY THIN
DESCRIPTION
o FOODS SOFT IN CONSISTENCY
o MILDLY FLAVORED
COMMON PURPOSE
o USED FOR PATIENTS WHO ARE UNABLE TO CHEW OR
SWALLOW HARD OR COARSE FOODS.
EXAMPLES OF FOODS ALLOWED
o SOUPS FISH CHICKEN TOAST COOKED FRUIT AND
VEGETABLES EGGS ICE CREAM
DESCRIPTION
o SAME FOOD INCLUDED IN A SOFT DIET EXCEPT
FOOD IS GROUND .
COMMON PURPOSE
o FOR PATIENTS WITH DIFFICULTY CHEWING OR
SWALLOWING SOFT FOOD.
DESCRIPTION
o ALL FOUND IS STRAINED OR BLENDERIZED.
COMMON PURPOSE
o FOR PATIENTS WHO CANNOT CHEW OR HAVE
DIFFICULTY SWALLOWING.
DESCRIPTION
o FOODS MILD IN FLAVOR, OMIT SPICY FOOD, CAFFEINE,
AND ALCOHOL.
COMMON PURPOSE
o ORDERED IF THE ORGANS OF THE DIGESTIVE SYSTEM
( INTESTINES, STOMACH, OR ESOPHAGUS ) ARE
IRRITATED.
USED FOR PERSONS WITH HEART, LIVER, AND KIDNEY
DISEASES
SODIUM CAUSES THE BODY TO RETAIN WATER
SODIUM RESTRICTED TO 2 GM.DAILY
THE DOCTOR DECIDES HOW MANY CALORIES ARE
ALLOWED
THE DIETICIAN DEVELOPS A BALANCED PLAN DIVIDING
THE CALORIES INTO MEALS AND SNACKS
*** MEALS MUST BE SERVED ON TIME ***
*** PERSON MUST EAT EVERYTHING ON TRAY ***
*** IF FOOD NOT EATEN - TELL THE NURSE ***
DYSPHAGIA - DIFFICULTY SWALLOWING
ASPIRATION - BREATHING FOOD, FLUIDS, OR AN OBJECT
INTO THE LUNGS
SOME PEOPLE HAVE DIFFICULTY SWALLOWING LIQUIDS
LIQUIDS MUST BE “THICKENED”
o THICKENED LIQUID - CONSISTENCY OF BABY FOOD
o MEDIUM THICK - CONSISTENCY OF NECTAR (LIKE
TOMATO JUICE)
o EXTRA THICK - CONSISTENCY OF HONEY
o YOGURT LIKE CONSISTENCY - THICK, HOLDS ITS SHAPE
o THE PERSON COMPLAINS THAT FOOD WILL NOT GO
DOWN OR FOOD IS STUCK
o THE PERSON FREQUENTLY COUGHS OR CHOKES
BEFORE, DURING OR AFTER SWALLOWING
o THE PERSON REGURGITATES FOOD AFTER EATING
o THE PERSON SPITS OUT FOOD SUDDENLY AND
FORCEFULLY
o FOOD COMES UP THROUGH THE PERSON’S NOSE
o AFTER SWALLOWING, THE PERSON MAKES GARGLING
SOUNDS WHILE TALKING OR BREATHING
o THE PERSON HAS A RUNNY NOSE, SNEEZES, OR HAS
EXCESSIVE DROOLING OF SALIVA
o POSITION THE PERSON IN FOWLER’S POSITION
o SUPPORT THEUPPER BACK, SHOULDERS, AND NECK
WITH A PILLOW
o OBSERVE FOR SIGNS AND SYMPTOMS OF ASPIRATION
DURING MEALS AND SNACKS
o CHECK THE PERSON’S MOUTH AFTER MEALS TO
ASSURE THERE IS NO POCKETING OF FOODS
o MAINTAIN THE PERSON IN A SITTING POSITION FOR 1
HOUR AFTER MEALS
RESIDENTS ARE
ENCOURAGED TO GO TO
THE DINING ROOM FOR
MEALS IF POSSIBLE.
THIS PROVIDES
OPPORTUNITIES FOR
SOCIALIZATION.
PROVIDE ORAL CARE,
WASH THE FACE AND
HANDS, AND ASSIST
WITH TOLIETING
BEFORE MEALS.
MAKE SURE THE PERSON IS
NEAT AND WELL-GROOMED
o MATCH THE NAME
ON THE TRAY WITH
THE PERSON’S ID
BRACELET.
o NOTE IF THERE ARE
ANY FOOD ALLERGIES
IDENTIFIED AND IF
THE DIET IS CORRECT.
o SERVE TRAYS
PROMPTLY TO ASSURE
FOOD IS SERVED AT
THE CORRECT
TEMPERATURE
IF THE PERSON IS IN
BED RAISE THEM TO A
HIGH FOWLER’S
POSITION.
PLACE THE TRAY ON
THE OVERBED TABLE
AND REMOVE THE
FOOD COVERS.
ASSIST AS NEEDED BY
OPENING PACKAGES OF
SALT, MILK,ETC., CUT
UP MEAT, BUTTER
BREAD, OPEN COFFEE
AND ADD SUGAR OR
CREAM.
A PERSON WHO IS VERY
SICK, WEAK, OR
CONFUSED MAY NEED TO
BE FED.
YOU MAY BE FEEDING
PATIENTS WHO ARE IN
BED, IN A CHAIR, IN THEIR
ROOM, OR IN THE DINING
ROOM.
BE SURE THE PATIENT IS
SITTING UP STRAIGHT TO
AVOID CHOKING.
ALWAYS USE A SPOON TO
FEED PATIENTS
o WASH YOUR HANDS BEFORE PASSING TRAYS OR FEEDING
PATIENTS
o PROVIDE A CLOTHING PROTECTOR IF NEEDED
o SIT DOWN FACING THE PATIENT AND MAKE EYE CONTACT
o COMMUNICATE WITH THE PATIENT, EVEN IF THERE IS NO
RESPONSE
o MAKE SURE THE LIQUIDS ARE NOT TOO HOT
o SOME RESIDENTS NEED THICKENER ADDED TO THEIR
LIQUIDS
o ENCOURAGE THE PATIENT TO HELP AS MUCH AS POSSIBLE
o FILL THE SPOON ABOUT ONE-HALF FULL
o ALTERNATE FOODS AND FLUIDS
o ALLOW TIME FOR CHEWING AND SWALLOWING AND DO
NOT RUSH
o FEED ON THE UNAFFECTED SIDE OF THE PATIENT’S MOUTH
IF THE PATIENT IS PARALYZED ON ONE SIDE
o MAKE SURE THE PATIENT SWALLOWS AFTER EACH BITE
o GENTLY STROKE THE PATIENT’S THROAT IF NECESSARY
AND REMIND HIM TO SWALLOW
o DO NOT EAT WHEN FEEDING THE PATIENTS
o DO NOT TAKE FOOD OFF OF THE PATIENT’S TRAY FOR YOUR
OWN USE
o DO NOT MIX THE FOODS ALL TOGETHER ON THE PLATE
USE THE CLOCK METHOD
TO HELP THE VISIONIMPAIRED PATIENT WITH
EATING.
THE LOCATION OF THE
FOOD IS COMPARED TO
THE FACE OF A CLOCK.
BETWEEN-MEAL NOURISHMENTS
o PROVIDED TO PATIENTS WHO NEED EXTRA
NOURISHMENT.
o SERVE SNACKS PROMPTLY AND ENCOURAGE THEM
TO EAT.
LIQUID ORAL SUPPLEMENTS
o PROVIDE EXTRA CALORIES AND NUTRIENTS.
o ( ENSURE, SUSTACAL )
CALORIE RECORDS ARE KEPT, RECORDING ALL FOODS
THE PERSON EATS
THE DIETICIAN CONVERTS THE FOOD EATEN INTO
CALORIE COUNTS
THE NURSE WILL TELL YOU WHICH PATIENTS ARE ON
CALORIE COUNTS
o NASOGASTRIC FEEDING o INSERTED THROUGH THE
NOSE INTO THE STOMACH
o USED FOR SHORT TERM
THERAPY
o INSERTED BY THE NURSE
AND PLACEMENT IS
CHECKED BY X-RAY
GASTROSTOMY FEEDING
o PLACED DIRECTLY INTO THE STOMACH THROUGH A
SMALL INCISION.
o THE TUBE MAY BE SUTURED IN PLACE.
o OBSERVE THE PATIENT FREQUENTLY
o CALL THE NURSE IF THE FEEDING PUMP ALARM
SOUNDS
o MAKE SURE THE TUBING IS NOT KINKED, TANGLED,
OR UNDER THE PATIENT’S BODY
o AVOID PULLING ON THE TUBE
o KEEP THE HEAD OF THE BED ELEVATED
o PROVIDE FREQUENT ORAL CARE
o CHECK THE INSERTION SITE FOR IRRITATION
o CHECK WITH THE NURSE BEFORE GIVING FOOD OR
FLUIDS
o KEEP THE FLUID BAG ABOVE THE LEVEL
OF THE INSERTION SITE
o AVOID PULLING ON THE TUBING
o DO NOT TAKE A BLOOD PRESSURE IN AN
ARM WITH AN I.V.
o DO NOT ADJUST THE FLOW RATE OF THE
I.V.
o REPORT TO THE NURSE IF:
o SWELLING, REDNESS, BLEEDING, OR
LEAKING AT INSERTION SITE
o COMPLAINTS OF PAIN OR BURNING
o HOT OR COLD SKIN NEAR THE IV SITE
o LOW FLUID LEVEL IN THE IV BAG
o THE TUBING HAS BEEN
DISCONNECTED
o IV FEEDING THAT
CONTAINS
CONCENTRATED
NUTRIENTS
o FLOWS INTO A MAJOR
VEIN ON THE UPPER
CHEST
o INSERTED BY THE
DOCTOR
o MAY ALSO BE CALLED
HYPER-AL, TPN, OR TOTAL
PARENTERAL NUTRITION
o WATER IS AN
ESSENTIAL
INGREDIENT OF A
WELL-BALANCED DIET.
o WATER IS LOST
THROUGH THE URINE
AND FECES, THROUGH
THE SKIN AS
PERSPIRATION, AND
THROUGH THE LUNGS
WITH EXPIRATION.
o WATER ENTERS THE
BODY THROUGH
FOODS AND FLUIDS.
o ADEQUATE HYDRATION FOR THE ADULT IS BETWEEN 2000
CC TO 2500 CC DAILY.
o ANYTHING THAT INCREASES FLUID ELIMINATION OR
DECREASES FLUID INTAKE CAN AFFECT FLUID BALANCE.
o EDEMA – THE ACCUMULATION OF FLUID IN THE TISSUES.
o DEHYDRATION – LACK OF ADEQUATE FLUID IN THE BODY.
o FORCE FLUIDS – HAVING THE PERSON DRINK INCREASED
AMOUNTS OF FLUID.
o RESTRICT FLUIDS – RESTRICTING FLUIDS TO A CERTAIN
AMOUNT.
o NPO – NOTHING BY MOUTH.
o INCLUDES ALL LIQUIDS INGESTED BY THE PERSON
THROUGH THE MOUTH. ALSO FLUIDS GIVEN BY IV AND
TUBE FEEDINGS.
o INCLUDES URINE, VOMITUS, DIARRHEA, AND
WOUND DRAINAGE.
o DEHYDRATED
o RECEIVING INTRAVENOUS INFUSION
o HAVE HAD RECENT SURGERY
o HAVE A URINARY CATHETER
o ARE VOMITING
o HAVE CERTAIN DIAGNOSES SUCH AS CONGESTIVE
HEART FAILURE OR RENAL DISEASE
INTAKE
AND
OUTPUT
SHEET
A SPECI-PAN IS USED TO
CATCH THE URINE OF A
PATIENT WHO IS ON I&O
THAT CAN BE UP TO THE
BATHROOM.
INSTRUCT THE PATIENT
TO NOT PUT TOLIET
PAPER IN WITH THE
URINE TO BE MEASURED.
ALL MEASUREMENTS
MUST BE MADE IN
CUBIC CENTIMETERS
(CC) INSTEAD OF
OUNCES.
30CC. = 1 OZ.