Certified Nurse Assistant - Module 11: Nutrition

Section 1: Key Terminology

• Objectives:
  • Define, spell, pronounce, and use key nutritional terms.

Section 2: The Body's Need for Food and Fluids

• Purpose of Food and Fluids:
  • Provide energy for daily living
  • Promote growth and repair of tissues
  • Regulate bodily functions
  • Meet basic physiological needs for survival
• Nutrition: The science of food and its relationship to health.
• Balanced Diet: Essential for health; includes sufficient nutrients and fluids (1500 ml/day minimum for adults).

Section 3: Common Nutrients and Their Food Sources

• Carbohydrates:
  • Sources: Grains, pasta, breads, cereals, fruits, vegetables
  • Functions: Main energy source, provides dietary fiber
• Proteins:
  • Sources: Eggs, milk, meat, fish, nuts, poultry, cheese, beans, soy
  • Functions: Tissue growth and repair, amino acids
• Fats:
  • Sources: Oils, milk, cheese, butter, mayonnaise
  • Functions: Energy, vitamin transport, heat conservation, organ protection
• Vitamins and Minerals:
  • Found in: Most foods, especially vegetables and fruits
  • Functions: Tissue building and repair, regulation of body functions
• Dietary Fiber:
  • Sources: Raw fruits, vegetables, whole grains
  • Function: Aids bowel elimination
• Fluids:
  • Water is essential for all body functions; all chemical reactions take place in water.

Section 4: The MyPlate Food Guidance System

• Grain Group: Whole grains; 5-8 oz/day
• Vegetable Group: Dark green and orange veggies; 2-3 cups/day
• Fruit Group: Fresh, frozen, canned, or dried; 1.5-2 cups/day
• Dairy Group: Low-fat or non-fat; 3 cups/day
• Protein Group: 5-6.5 oz/day
• Oil Group: Fish, nuts, vegetable oils; limit solid fats

Section 5: The Vegan Basic Four Food Groups

• Diet Excludes: Meat, fish, eggs, honey
• Food Groups:
  • Whole grains: 5+ servings/day
  • Vegetables: 3+ servings/day
  • Fruits: 3+ servings/day
  • Legumes: 2-3 servings/day

Section 6: Nutritional and Fluid Needs of the Elderly

• Considerations:
  • Less active: Fewer calories
  • Digestive issues: More vitamins/minerals
  • Medications: Affect digestion/fluid balance
  • Oral health and taste changes
  • Social factors affecting appetite
• Supplements: May be needed (e.g., Ensure, Boost)
• Food Allergies: Monitor and manage

Section 7: Therapeutic Diets

• Common Diets: Low sodium, diabetic, low fat/cholesterol, liquid diets
• Special Consistency Diets: Mechanical soft, pureed
• Nurse Assistant Responsibilities:
  • Ensure correct diet delivery
  • Monitor intake and output
  • Assist with feeding when necessary

Section 8: Proper Techniques for Feeding Patients or Residents

• Techniques:
  • Comfortable atmosphere, positive attitude
  • Encourage patient participation
  • Monitor for choking risks
  • Assist with adaptive equipment

Section 9: Cultural and Religious Influences

• Dietary Practices:
  • Include patient preferences
  • Avoid assumptions

Section 10: Alternative Ways to Administer Nutrition

• Tube Feedings:
  • Monitor tubing and level of feeding
  • Maintain head of bed elevation
• Intravenous Infusions:
  • Ensure tubes are not kinked or obstructed
  • Report any issues like pain, redness, or alarms