I was given to understand that as a nurse, I have a primary role within the multidisciplinary team to ensure that my patient receive food, fluids, and adequate nutrition when he is under my care. My plan also involved educating him regarding a healthy diet (Mentes, Chang, and Morris, 2006, 392-406).
This patient had difficulty in eating and drinking due to stroke and resultant paralysis. Being fully aware that it was primarily my responsibility to feed him and ensure that he meets his nutritional requirements, I first assessed his clinical situation (Fowles and Feucht, 2004, 429-433). Assistance would be necessary, but my goal would be to set a goal of achieving independence in terms of eating and drinking. I knew that the thought of having to be fed is a threat to the patient's individual integrity and self-esteem. Similar feelings were happening in the patient, and I demonstrated considerable care and sensitivity to handle the whole affair of feeding and drinking and made every effort to minimise the negative aspects (Wilson, 2006, 413-416).
Before preparing and serving the meal, this patient was offered a bedpan followed by facilities for hand washing. Eating would have been easier if the patient could have been able to sit out of bed, but this was next to impossible in this case, since he was bedfast and had no balance to maintain a straight posture. As a result, support was arranged to make him sit upright on the bed, and a suitable table was arranged and placed in front of him where the food and drink can be kept. This would allow him to see his food and indicate preferences. I offered the patient also the opportunity to clean his teeth and use a mouthwash. To ensure a relaxed social atmosphere, I sat at the same level as him. Prior to this, I identified the patient's preferred food habits, and he was encouraged to eat in his usual pattern and pace of eating. He had some problem chewing and swallowing, and many a times, it was necessary to pause between mouthfuls to allow him to chew, and he was given a drink when he asked for (Dunea, G., 2005, 1217).
I had the intention to allow him to feed himself and allowed some control. The food and drink were positioned on his unparalysed side. To be honest, I should have given my full attention allowing the patient to control the process of feeding and drinking as much as possible, and I could not do it due to pressure of work in the ward (Lou et al., 2007, 470-477).
Short Summary 1
Nijs, KAND, de Graaf, C., Kok, FJ., and van Staveren, WA, (2006). Effect of family style mealtimes on quality of life, physical performance, and body weight of nursing home residents: cluster randomised controlled trial. BMJ; 332: 1180 - 1184.
This is an article that studies the effect of family style mealtime on different parameters of patients that have no dementia yet need nursing care. To study these, the authors did a study on 178 nursing home residents of mean age of 77 years that were randomized into two groups. Although many different parameters were studied, the meal time in the nursing homes is an opportunity to study, implement, and integrate physical care that is targeted to improve the quality