A correct, nutritious, attractive, and well-prepared meal for a patient requires the teamwork of the medical, nursing, and dietary services. In the hospital the dietitian translates the diet prescription into a menu and supervises the food preparation and service to the patient. If a selective menu is used, the dietary technician or nurse may help the patient to select his meals according to the diet prescription.
The nurse has the most continual direct contact with the patient and makes certain that he receives and consumes his meals under the best circumstances. As a nurse you would expect to prepare the patient for his meals so that his tray can be served as soon as it arrives. Perhaps you may need to feed him. Helping the patient to accept his diet by giving encouragement and praise is a decided contribution. This also means that you avoid criticism if he is not eating well or pity because the diet is one you would not like very much.
Observing, listening, and reporting are three important functions performed by the nurse in nutritional care. How well the patient eats his food, what kinds and amounts of food are refused, and the patient’s attitude toward his food are readily determined. You are more likely than anyone else to observe problems such as these: poorly fitting dentures and inability to chew; a sore mouth and pain when acid juices are taken; arthritic fingers that make it difficult to cut up food; portions that are too large for some elderly persons or too small for teen-agers; difficulty in breathing so that eating a large meal at one time is not possible; between-meal feedings interfering with the appetite for the meals; fatigue and poor appetite at the end of the day; and many others.
By listening you show your general interest in and your understanding of the patient, and help him to express his feelings and perhaps to “blow off steam.” You begin to learn that some foods are favorites, others are thoroughly disliked, and still others cannot be eaten because of religious beliefs. You become aware of what food means to the patient, and what concerns the patient may have about the diet he will have when at home.
Acting upon your information is essential to the best care of the patient. Sometimes it is direct action on your part. More often it involves reporting to the nursing supervisor, dietitian, or physician, depending upon the circumstances.
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Tags: General health