Nutrition and Hydration – Traditional Inservice

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.