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Damion Keith Jenkins

 Damion Jenkins, RN, MSN is the founder and CEO of a nursing education and consultation company - The Nurse Speak, LLC., where he specializes in the delivery of individualized tutoring, mentoring and consultation services for students, new graduate nurses, and healthcare facilities. Damion is also an adjunct nursing professor, an experienced travel nurse, and an active nurse blogger. 

Read Damion Keith Jenkins's Full Bio...
Class Accreditation
Provider approved by the California Department of Public Health, Nurse Aide Certification (NAC) #7046.  This document must be retained by the certified nurse assistant for a period of four years after the course completion. Provider approved by the District of Columbia Board of Nursing Assistive Personnel, Florida Board of Nursing-Certified Nursing Assistants; CE Broker CE Provider #: 50-13256.   
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Nutrition and Hydration - Online Inservice

Contact Hours: 1.25
Cost: $10.00
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Nutrition and Hydration - Online Inservice
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.   


Objectives


Upon completion of this course, the participant will be able to:
1. Discuss the basics of nutrition and hydration.
2. Identify common nutritional problems of the elderly or ill.
3. Discuss the different ways that residents and clients can receive nutrition and hydration.
4. Define Aspiration Precautions.
5. Explain how food and beverages can be modified to prevent aspiration or choking.
6. Define special diets, and list the specific components of each.
7. Identify different types of adaptive equipment used for meals.
8. Describe factors that influence food preferences.
9. Describe how to make dining enjoyable for residents and clients.
10. Demonstrate how to appropriately and safely feed a resident or client.
11. Explain how to assist residents and clients with disabilities during meal times.
12. Demonstrate how to accurately measure meal intake.
13. Explain how improving communication can promote safety during meal times.
14. List the steps to take in the event that a resident or client is observed to be choking.
15. Discuss how to complete incident reporting in a timely and thorough manner.

Curriculum


Chapter 1: Basics of Nutrition and Hydration
 Importance of Proper Nutrition and Hydration
 Water
 Carbohydrates
 Protein
 Fats
 Vitamins
 Minerals
 USDA’s MyPlate 

Chapter 2: Common Nutritional Problems of the Elderly or Ill
 Considerations for Normal Changes of Aging
 Confusion, Dementia and Delirium
 Constipation
 Dentures, Tooth loss, and Mouth Pain
 Impaired Swallowing
 Unintended Weight loss

Chapter 3: Different ways that Nutrition and Hydration Can Be Delivered
 Nutrition and Hydration by Mouth
 Nasogastric, Gastrostomy and Jejunostomy Tube Feeding and Hydration
 Intravenous Nutrition and Hydration
Chapter 4: Modified Food and Beverages to Prevent Aspiration and Choking
 Aspiration Precautions
 Thickened Liquids
 Modified Food Textures
Chapter 5: Special Diets 
 Regular Diet
 Clear Liquid Diet
 Full Liquid Diet
 Mechanical Soft Diet
 Low Sodium Diet
 Fluid Restricted Diet
 Heart Healthy Diet
 Carbohydrate Controlled Diet
 Bland Diet
 Low Residue Diet
 High Residue Diet
 Gluten Free Diet

Chapter 6: Using Adaptive Equipment during Meals
 Clothing Protectors
 Adaptive Eating Utensils
 Adaptive Drinking Cups
 Plate Guards and Adaptive Bowls

Chapter 7: Making Meal Times Enjoyable for Residents and Clients
 Understanding Factors that Influence Food Preferences
 Strategies for Making Meal Times Enjoyable for Residents and Clients

Chapter 8: Feeding and Assisting Residents and Clients with Meals
 Feeding a Resident of Client that Cannot Feed Self
 Assisting Residents and Clients with Disabilities During Meal Times

Chapter 9: Measuring Meal Intake
 Calculating Basic Conversions
 Meal Consumed Percentages

Chapter 10: Improving Communication to Promote Safety
 Following the Resident Care Plan
 Alerting Resident, Visitors and Staff of Safety Precautions Related to Meals

Chapter 11: Responding to a Choking Resident or Client
 Identifying a Choking Victim
 Getting Help and Activating the Emergency Response System (911)
 Emergency Care for Resident or Client with an Obstructed Airway

Chapter 12: Incident Reporting
 Completing an Incident Report

Chapter 13: Skill Competency Checklists

•Skill Competency Checklists

Chapter 14: References

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