FEEDING OF THE PATIENT (ORAL FEEDING).pptx

NURSING FOUNDATION

1. FEEDING THE PATIENT (ORAL FEEDING)

2. Good nutrition is an important part of patient’s treatment. It is important to make mealtimes as pleasant as possible because- Mealtimes are social times. Most people prefer to eat with others. People who eat alone often have poor appetites and poor nutrition. In LTCF, patients are encouraged to eat in the dining room and interact socially with others. If patient is confined to bed—important to talk while serving or feeding.

3. General instruction: If patient’s tray is delayed due to tests, etc., explain this to patient. Check food tray carefully before serving. Check patient’s name, room number, and type of diet. Note anything that seems out of place, such as: Salt shaker on low salt diet Sugar on diabetic diet

4. Inform supervisor of any problems. Never add any food to tray without checking diet order. Always allow patient to feed him/herself if possible. Test temperature of hot foods before feeding patient. NEVER blow on hot food to cool it. If patient is blind or visually impaired tell patient what food is on plate. Use straws for liquids whenever possible. Do not use straws if patient has dysphagia or difficulty in swallowing. Straws can force liquids down the throat faster and cause choking. “Thick-It” solidifies liquids slightly to make easier to swallow, but must be ordered by physician or dietician.

5. Encourage the patient to eat as much as possible. Provide relaxed, unhurried atmosphere. Always be alert to signs of choking while feeding a patient. Make every effort to prevent choking. Feed small quantities. Allow patient time to chew and swallow. Be alert at all times to signs of dysphagia and or choking.

6. Provide liquids to keep the mouth moist and make chewing and swallowing easier. If patient has had a stroke, one side of mouth might be affected. As you feed the patient, direct the food to unaffected side. Watch for food that may be lodged in the affected side of the mouth. If patient chokes, be prepared to prove abdominal thrusts or Heimlich maneuver . Allow patient to hold bread or help to extent the patient is able.

7. Preparation: Patient should be ready to eat when tray arrives. Offer bedpan/urinal or assist to bathroom. Clear room of offensive odors . Allow patient to wash hands and face. Provide oral hygiene. Position patient comfortably, in sitting position, if able. Clear over bed table and position it for meal tray. Remove objects such as emesis basin and urinal from patient’s view.

8. Procedure : Make sure all utensils are conveniently placed. Position towel or napkin under the patient’s chin. Assist by cutting meat, opening milk cartons, buttering bread. Place small amount on your wrist (NOT the patient’s!!) to check temperature. Place small amounts on the spoon—1/3 rd to ½ full. Hold spoon or fork at right angles to patient’s mouth so you are feeding them from the tip. Tell the patient what s/he is eating.

9. Alternate the foods by giving sips of liquids between solid foods, but don’t mix foods. Allow patient sufficient time to chew food. Watch patient’s throat to check swallowing. Use towel or napkin to wipe mouth as necessary. When meal is complete, allow patient to wash hands and face and provide oral hygiene. Observe how much patient eats. Keep record of nutritional intake. If patient does not like a certain food, check with supervisor to see if substitutions can be made. Note amount of food eaten and record intake and output chart.