Consider whether nutrition and/or hydration might be impacted by the patients functional abilities.
What are the principles of scholarly discussion in an online environment? How does this differ from a friendly conversation or social network?
February 3, 2021explain the ways in which the findings might be used in nursing practice, and address any ethical considerations associated with the conduct of the study.
February 3, 2021Consider whether nutrition and/or hydration might be impacted by the patients functional abilities.
Consider whether nutrition and/or hydration might be impacted by the patients functional abilities.
Review Chapters 28 and 29 of the Flaherty and Resnick text. ( have the book or find info online)
Assess a patient using tools for inpatient and long-term patient care, such as the Lawton IADL Scale.
Consider whether nutrition and/or hydration might be impacted by the patient�s functional abilities. Reflect on whether the patient is able to go out and get food to eat, cook meals, safely use the stove, etc.
Consider the patient�s diet and whether they have any special dietary needs due to medical conditions, such as congestive heart failure, end-stage kidney disease, diabetes, oral health issues, etc. Reflect on whether or not the patient is attempting to compensate for a medical issue and thus creating a deficiency or excess in his or her diet.
Based on your patient assessment, think about strategies for improving any nutrition issues that might have presented (e.g., nutritional supplements, community resources such as Meals on Wheels, referral to a nutritionist or dietician, etc.).
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Post a description of the patient assessment you performed using a tool for inpatient and long-term patient care, such as the Lawton IADL Scale. Explain whether nutrition and/or hydration might be impacted by the patient�s functional abilities. Then, describe the patient�s diet and whether he or she has any special dietary needs due to medical conditions. Address whether or not the patient is attempting to compensate for a medical issue and thus creating a deficiency or excess in his or her diet. Finally, explain strategies for improving any nutrition issues that might present during the patient assessment.
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