Fundamental Clinical and Interpersonal Skills for Practice essay
It is known that nutrition plays a vital role in the life of any individual. Nurses should effectively apply their nutrition knowledge to every day eating plans of patients. Nutrition should provide sufficient fuel for physical activity, mental activity and other processes. Actually, human life is impossible without nourishment of food. In this paper, different areas related to eating and drinking will be discussed. Special attention will be paid to the explanation of the meaning of nutrition, the overview of the key nutritional requirements of adults, the major physical, psychological and social factors that affect the activity of eating and drinking, as well as to the assessment of the risk of malnutrition of patients in hospitals, the major types of feeding support that may be given to patients and the role of the nurse in supporting patients with the human need to eat and drink.
- The overview of different areas related to eating and drinking
In order to be a good nutrition professional, it is very important to have sufficient knowledge and understanding of different areas related to eating and drinking.
- Definition of the term “nutrition”
The term “nutrition” can be defined as “the science of food” that involves various nutrients, and other substances, as well as their action. According to Michelle McGuire and Kathy Beerman(2012),“the term nutrition refers to the science of how living organisms obtain and use food to support all the processes required for their existence” (p. 5). In other words, nutrition includes the processes of ingestion, digestion, absorption, transportation, utilization and excretion of various types of food substances. Nutrition and hydration affect homeostasis, which allows the required metabolic substances, such as oxygen and nutrients, to enter cells and influence the process of excretion of waste products (Debnath, 2009, p. 105).
- The key nutritional requirements of adults
Adults require nutrient intake with adequate amount of nutrients to reduce the existing age-related risk of chronic diseases. It has been found that “older adults require less food than younger adults” (McGuire & Beerman, 2012, p. 25). Nutrition requirements in patients include energy intake up to 35 kcal/kg (glucose and lipids), protein intake, vitamins, and minerals. Not all adults have the same nutritional requirements. Specific nutritional requirements are connected with diseases or physical activity. For example, older adults should eat more Vitamin D, pregnant women should eat iron- and Ca- rich food, as well as Vitamin C food. Adults over 50 should eat food with B12 (Leonard, & Robertson, 2005; Drewnowski & Warren-Mears, 2001).
- The major physical, psychological and social factors that affect the activity of eating and drinking
The activity of eating and drinking is influenced by some physical, psychological and social factors. Some physical factors that have a strong impact on patients’ activity of eating and drinking include functional disability from any chronic disease or injury and physiological altercations of patients’ physical capacity to eat and drink without support. Psychological factors include depression, psychological problems, mental health problems, etc. There are many social factors that affect nutrition, including economic status, environmental conditions (high temperature, humidity, etc.), advertising campaigns, etc. (Williams & Hopkins, 2005, p. 1278).
- Assessment of the risk of malnutrition of patients in hospitals
The major goal of the assessment of nutrition in hospitals is to define the nutritional status of patients, paying due attention to clinically relevant malnutrition that can be found in today’s clinical environment. According to researchers, malnutrition of patients in hospitals stands for the “state of altered nutrition status that is associated with an increased risk of adverse clinical events such as complications or death” (Gibson, 2005, p. 809). Protein and energy malnutrition has been frequently found in hospital patients; therefore, many tests are developed to assess protein and energy malnutrition. These tests include dietary, functional and anthropometric indices, as well as static biochemical indices of nutritional status. Today many hospitals use nutrition screening to assess of the risk of malnutrition of patients in hospitals (Kyle et al., 2006). The patients most at risk of malnutrition in hospitals are elderly people, people with disabilities, young children, etc. Today hospitals employ Registered Dieticians and Nutritionists to carry our comprehensive assessments of the risk of malnutrition of patients in hospitals. The malnutrition may lead to the increase of gastrointestinal dysfunction, causing infections and various chronic diseases, e.g. anorexia and asthenia. According to Kyle and colleagues (2006), “maintaining or improving the nutritional status of patients admitted to hospital will likely improve clinical outcomes and help contain health care costs” (p. 409).
- The major types of feeding support that may be given to patients
The major types of feeding support that may be given to patients include oral feeding, tube feeding (or enteral nutrition), and parenteral nutrition. Oral feeding is appropriate for non-critically ill patients, while tube feeding and parenteral nutrition is suitable for critically ill patients. These types of feeding approaches may be used in different situations, but both of them ensure support of patients’ immune system and help to reduce complications (Hicksona et al., 2004; Rolfes et al., 2011).
- The role of the nurse in supporting patients with the human need to eat and drink
The nurse plays an important role in supporting patients with the human need to eat and drink. The nurse not only monitors, supports and assesses patients with the human need to eat and drink, but also educated them. The nurse who takes care of patients with serious complications resulting from dietary indiscretion must “avoid harsh, judgmental and punitive tones when communicating with him or her” (O’Connell et al., 2010, p. 1336). Nurses should understand the key principles of nutrition assessment and screening procedures, consider the key factors that affect malnutrition, as well as normal eating and drinking, and have an understanding of the major types of nutritional support required by patients. Nurses should recognize their professional responsibilities concerning patients’ nutrition and feeding. According to the NMC (2007) Essential Skills Cluster, nutrition and fluid management are identified as “fundamental skills in which all nurses must be competent” (Debnath, 2009, p. 105). Finally, the role of the nurse in supporting patients with the human need to eat and drink should guarantee adequate nutrition in a dignified respectful, holistic manner.
- Conclusion
Thus, it is necessary to conclude that food is vital for human life as it provides the appropriate nutrients necessary for sustaining the key body functions and physical activity. Patients should have due nursing care and assistance to perform the function of eating and drinking. Nurses play an important role in ensuring patients’ needs and provide them with adequate nutrition. Good nutrition is required for patients’ health as it promoted fats recovery from various illnesses and diseases. Nurses should be ready to educate patients about eating and drinking to ensure optimal health.
Do you like this essay?
Our writers can write a paper like this for you!
(No Ratings Yet)
Loading...