Write an introduction about your in-service presentation topic.
Create an outline that identifies and describes the important content areas for your in-service presentation topic.
Write a conclusion.
Provide an APA formatted References list that contains at least 2 credible references that you intend to cite in your presentation.
Nutrition and hydration
Nutrition and hydration
The following is an attempt to provide current knowledge about hydration and nutrition. Reading and understanding this in service will ensure that all Rasmussen staff are aware of the necessary problems and preventive measures for our facility’s population of older adults. ” Having Adequate hydration and nutrition is essential for maintaining health and physiological functions in all humans.” (Li et al., 2023). “Amongst long-term care residents, the prevalence of dehydration was variable with rates of 28–30.5% for impending dehydration and 20–38.3% for existing dehydration “(Li et al., 2023). “Older adults are at greater risk of chronic diseases, such as heart disease and cancer — as well as health conditions related to changes in muscle and bone mass, such as osteoporosis.”. (Nutrition as We Age: Healthy Eating With the Dietary Guidelines – News & Events | health.gov, n.d.). Below are the problems that teach older adult clients (and their family members) about healthier eating habits.
Describe at least five consequences of the client’s problem related to older adults’ health, safety, and well-being.
Economic disadvantages: Many older adults are no longer working. Due to retirement or being disabled and being the primary source of income, many do not have extra to spend on food. They must be financially stable to afford food purchases as frequently as others. Many of our older adult community may not have a car to get around.” Many older adults are at a higher risk of road accidents.” to purchase said food if they have the financial means, Meals on Wheels can be a great resource. Alternatively, weekly food delivery programs that have meals already cooked and frozen.
Loneliness or depression Many older adults are experiencing a change in their daily routines, being moved from their homes to facilities with strangers and no family whom they used to see at their leisure. Moreover, because of that dramatic change, they may have a change in their mood/behavior, which may cause them not to want to eat or drink due to loneliness and depression. Notifying the provider of steps taken to help treat eating habits/patterns.
The older adult population desires increased dietary intake. As we age, we naturally decline in many areas, such as sarcopenia. Having a loss in mass in many areas puts the patient at high risk for injury. “Inadequate nutrition contributes to the progression of many” (Volkert et al., 2019). To become frail, more prone to falls, and weak due to insufficient dietary needs. “Weight loss is clinically significant when there is a > 2% decrease in baseline body weight in 1 month, a > 5% weight loss in 3 months, or a > 10% weight loss in 6 months.” (Meiner & Yeager, 2018). Monitoring a patient’s weight monthly can detect early on and give notice of weight loss from prior Months. The patient may be eating, but more is needed to maintain a healthy BMI for their age. PT should eat per suggestion from dietary. Or a recommendation for an appetite stimulant.
Difficulty swallowing or chewing in the older adult population is prevalent if the patient has a medical diagnosis that makes it hard for them to consume their daily meals. For a. medical diagnosis, dysphagia can make it hard to swallow, making it a risk for choking or aspiration. For many with dental care issues, abysses, swollen tonsils, or a tooth problem of the throat, it may be painful to swallow, causing them to have oliguria, making it so painful to swallow they would rather not eat. Prior or new conditions can cause them to lack the desire to eat anything. Does the patient have tube feeding? Are all proper materials available to ensure they receive their daily intake? Maybe the patient is constantly choking and is afraid they will choke while eating. A swallowing evaluation ensures the patient has the proper consistency in all their oral intake.
Food aversions can be a reason for older adults not to want to eat. Are the meals offered the same as they used to cook or what they are used to eating before coming to the facility? The older community dislikes change, but we can advocate for them. Are the mashed potatoes the proper consistency? Is the steak overcooked? Maybe lunch is too early for them, and they just finished their breakfast, and they are still full from earlier. It could be that they have not yet adjusted to the meal schedule. They may enjoy their coffee a little sweet, which is always served black, so they never drink it. Maybe they cannot eat the soup with such a small spoon, but they have the soup spoon they had at home. Speaking to the resident and getting a glimpse of their expectations and issues can help comfort them in knowing that someone cares to see what they like.
Explain your rationale for choosing the client problem you selected.
“As a vulnerable population, older adults face many barriers to health promotion”(Meiner & Yeager, 2018). The older adult population has often been neglected from receiving health promotion. Nutrition and hydration are essential for all ages; however, older adults’ nutrition discernment may vary among many individuals. Overall, it is necessary to ensure adequate measures are all reached to preserve the wellness of their health. Our facility strives to meet standards that adhere to standard practice. Providing quality care for the sake of nutritional benefits for the senior population is ideal. Preventing nutritional risk and deficit by having dietary standards for all by preventing new occurrences of ailments and accommodating all needs that allow quality and dignified care with care plans involving a multidisciplinary team starting with the patient and becoming an advocate, ensuring goals are reached. Regulations must be followed; when not, they can harm the patient. It is time we exhaust all resources. Understanding teaching, proper nutrition, and hydration are the foundation for appropriate healing, better prognosis, and a sound mind.
References
Ackley, B. J., EdS, B. J. a. M., RN, Ladwig, G. B., Msn, G. B. L., RN, Makic, M. B., Martinez-Kratz, M., Cne, M. M. M. R., & Zanotti, M. (2021). Nursing Diagnosis Handbook, 12th Edition Revised Reprint with 2021-2023 NANDA-I® Updates. Mosby.
Li S, Xiao X, Zhang X. Hydration Status in Older Adults: Current Knowledge and Future Challenges. Nutrients. 2023 Jun 2;15(11):2609. doi: 10.3390/nu15112609. PMID: 37299572; PMCID: PMC10255140.
Nutrition as We Age: Healthy Eating with the Dietary Guidelines – News & Events | health.gov. (n.d.). https://health.gov/news/202107/nutrition-we-age-healthy-eating-dietary-guidelines
Yeager, S.M. J. (2018]). Gerontologic Nursing (6th ed.). Elsevier – Evolve.
Volkert, D., Beck, A. M., Cederholm, T., Cruz-Jentoft, A. J., Goisser, S., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C., Sobótka, L., Van Asselt, D., Wirth, R., & Bischoff, S. C. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical Nutrition, 38(1), 10–47. https://doi.org/10.1016/j.clnu.2018.05.024
