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7 Cards in this Set
- Front
- Back
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5 basic food groups |
1 - Fats & oils 2 - Milk & Dairy products 3 - Meat & F8sh 4 - Fruits & Vegetables 5 - Bread and Grains |
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What physical factors can affect nutritional intake? |
☆ age ☆ culture ☆ education - making choices regarding our food ☆ peer pressure ☆ lifestyle - make huge impacts on the way we manage our diet ☆ parental input |
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Key factors when assisting patient with their meals. |
• Make sure the patient is comfortable before a meal and the table adjusted to the appropriate height. • Hygiene should attended to before a meal is started. • The meal should be placed where the patient can see it. • Ensure the patient can eat food whether it one at the time or a combination. • Ensure the foodb or fluids are not too cold or too hot. • Use suitable utensils. • Sips of fluid should be offered during meals. |
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Define Hydration |
The absorption of or combination of fluid in the body. |
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Define Hydration |
The absorption of or combination of fluid in the body. |
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What factors may contribute to fluid deficit? |
● Starvation ● Gut surgery ● No bowel movement (illeus) ● Laxative abuse ● Haemorrhage ● Impaired swallowing ● Exercise and sweating ● Fever and sweating. ● Major burns ● Environmental heat & humidity. |
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People who may be at risk of a poor nutritional status |
●People who eat less or no food or fluid for more than few days. ● Alcohol or drug dependent ● Vomiting or diarrhoea. ● Have disorders in defective digestion or absorption of food. |
