Supporting a Person to Eat and Drink

Supporting a Person to Eat and Drink

Work Sheet

Name: ______Date: ______

Name of Trainer: ______

Name of Company Developing Material: Clinical Update (NZ) Ltd

Contents

Segment 1 - Introduction

Segment 2 - Instructions

Segment 3 - Keeping a Person Safe

Segment 4 - Aspiration Pneumonia

Segment 5 - Assistive Equipment

Segment 6 - Social Needs and Preferences

Segment 7 - Recording and Reporting

Segment 1 - Introduction

List individual instructions you will find?

1. ______

2. ______

3. ______

What type of instructions might you find?

1. ______

2. ______

What do you need to know about food protectors?

1. ______

2. ______

3. ______

List 6 examples of different food requirements you may find?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

Give 3 examples of special eating or drinking equipment you may find?

1. ______

2. ______

3. ______

List 4 environmental preferences a person may have when eating a meal?

1. ______

2. ______

3. ______

4. ______

Give 3 examples of ways in which you can assist a person to be independent when eating?

1. ______

2. ______

3. ______

Segment 2 - Instructions

List 6 reasons why instructions are important?

1. ______

______

2. ______

3. ______

4. ______

5. ______

6. ______

List 6 specific instructions you may need to know around a person diet?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

Why is reading instructions important?

1. ______

2. ______

3. ______

4. ______

______

Segment 3- Keeping a Person Safe

List 6 things to do to help keep a person safe?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

How do you assist a person?

1. ______

2. ______

How do you position a person for eating?

1. ______

2. ______

3. ______

4. ______

What must you do if feeding a person in bed?

1. ______

2. ______

3. ______

List the tips for helping a person to eat and to aid digestion?

1. ______

2. ______

3. ______

What is your role in assisting a person

1. ______

2. ______

3. ______

4. ______

There are some things you don’t do when assisting a person. List them

1. ______

2. ______

3. ______

Segment 4- Aspiration Pneumonia

What is aspiration pneumonia?

1. ______

2. ______

Why do these things cause a pneumonia?

1. ______

2. ______

3. ______

It is estimated to be the cause of about ______of pneumonia cases admitted to hospital.

How is this pneumonia treated? ______

What group of people are most at risk? ______

What can affect the gag reflex?

How can you identify a person who is at risk?

1. ______

2. ______

List the signs and symptoms?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

What do you do if a person may have aspirated some food or vomit?

1. ______

2. ______

3. ______

Segment 5 - Assistive Equipment

List the 3 types of eating utensils that may help a person to feed themselves

1. ______

2. ______

3. ______

List types of plates and bowls are available to assist a person?

1. ______

2. ______

3. ______

4. ______

List drinking straws that are available

1. ______

2. ______

3. ______

Who do straws work best for?

1. ______

2. ______

3. ______

What to straws reduce the risk of?

1. ______

2. ______

3. ______

List 4 types of drinking vessels that can assist a person

1. ______

2. ______

3. ______

4. ______

Assistive equipment does come at a ______but are good as a ______for a person. However if a person is given some assistive equipment as a gift it is important that it is only ______by the ______

List 3 types of assistive techniques that may be used to help a person?

1. ______

2. ______

3. ______

How will you know what to do?

______

Segment 6 - Social Needs and Preferences

Why is food important?

1. ______

2. ______

3. ______

4. ______

5. ______

List 6 social needs to consider for a person?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

List 3 allergies to consider?

1. ______

2. ______

3. ______

List 3 types of vegetarian needs to consider?

1. ______

2. ______

3. ______

List 4 examples of cultural considerations?

1. ______

2. ______

3. ______

4. ______

Segment 7 - Recording and Reporting

What does insufficient food do to the body?

1. ______

2. ______

3. ______

List 10 things you need to observe with a person at meal times?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

7. ______

8. ______

9. ______

10. ______

What doyou have to observe with a person when they are drinking?

1. ______

2. ______

3. ______

4. ______

5. ______

6. ______

List 5 things that could be fixed that would make eating and drinking easier and more pleasurable for the person?

1. ______

2. ______

3. ______

4. ______

5. ______

What do food intake charts do

1. ______

2. ______

List 4 reason why a food intake chart may be started?

1. ______

2. ______

3. ______

4. ______

What does a fluid balance chart record?

1. ______

2. ______

List what you record when recording urine output?

1. ______

2. ______

3. ______

List what you observe when recording vomit?

1. ______

2. ______

3. ______

4. ______

5. ______

List 5 things you need to report if a person has diarrhoea?

1. ______

2. ______

3. ______

4. ______

5. ______

List what you need to record when recording a person’s fluid intake?

1. ______

2. ______

3. ______

4. ______

5. ______

What do you report in writing?

1. ______

2. ______

Who do you report verbally to, how and when?

1. ______

2. ______

3. ______