4 Nutrition and Hydration Assistance Free Online FlashCards

Which food groups generally make up a balanced eating pattern?

A balanced eating pattern generally includes vegetables and fruits, grains, protein foods, and dairy or fortified alternatives.

What makes a food choice nutrient-dense?

Beans, eggs, fish, lean meats, whole grains, and vegetables are nutrient-dense choices. They provide needed nutrients without relying mainly on foods high in added sugars, sodium, or saturated fat.

Why offer fluids regularly instead of relying only on thirst?

Offer fluids regularly rather than relying only on thirst, which may be less noticeable with age.

What should guide fluid limits and liquid thickness?

Follow the care plan. Do not set a fluid target or change liquid thickness without clinical direction.

What should be checked when preparing a meal?

Perform hand hygiene, check that the food matches the ordered diet and texture, and consider the person’s preferences, allergies, and disliked foods.

How can a caregiver support independence during meals?

Set up the tray, open containers, provide suitable utensils, and offer prompts or help as needed. Let the person do as much as they safely can.

How should a person be positioned for oral intake?

Help the person sit upright as directed in the care plan. Make needed glasses, dentures, or adaptive utensils available.

What is a safe pace when feeding someone?

Offer small amounts and wait for the person to finish swallowing before offering more. Watch for fatigue or distress, and never force food or drink.

How should prescribed swallowing strategies be followed?

Follow prescribed swallowing strategies and food or liquid consistency exactly. Do not independently puree food, thicken drinks, use a straw, or change posture or techniques.

What meal-time signs call for stopping feeding and reporting?

Stop feeding and promptly report coughing or choking, a wet or gurgly voice, food left in the mouth, difficulty breathing, or other new meal-time problems. Aspiration can sometimes occur without obvious symptoms.

What details may be included when recording intake?

Record what was offered, what was consumed, and any difficulty or refusal as required. Use the required units or meal-percentage method consistently.

Which intake or hydration concerns should be reported?

Report a persistent drop in intake, inability to keep fluids down, unexpected weight change, or possible dehydration signs such as dry mouth, dizziness, or urinating less. Share observations without diagnosing the cause.