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1. ASSISSTING THE PATIENT IN FEEDING
 The aim of feeding patients is to provide adequate nourishment to help and not
to hinder restoration of health. In some cases artificial feeding (Feeding given
other than through the mouth) may be necessary.

2. Feeding Methods
 Enteral. The term, enteral, refers to nutrition administered via the gastrointestinal
tract. ...
 Oral. ...
 Tube Feeding. ...
 Parenteral.

3. Enteral feeding

4.  Enteral nutrition is administered through a feeding tube placed into the stomach
or intestines. Parenteral nutrition is administered through a traditional intravenous
(IV) line or via a central IV surgically placed during an outpatient procedure.

6.  The tool we use to assess the level of consciousness is the Glasgow Coma Scale
(GCS). This tool is used at the bedside in conjunction with other clinical
observations and it allows us to have a baseline and ongoing measurement of the
level of consciousness (LOC) for our patients.

8.  Nausea is the sensation of an urge to vomit.
 Difficulty swallowing is also called dysphagia. It is usually a sign of a problem with
your throat or esophagus—the muscular tube that moves food and liquids from
the back of your mouth to your stomach.
 Antiemetic=These drugs work by interfering with the neurotransmitter
receptors involved in vomiting.

9. Assisst patient with elimination needs
 For person who can help himself, leave the room but remain within call.
Discourage the person to latch the door for safety reasons. If the person is
incontinent, it is important that he is cleaned up promptly for comfort and hygiene
to avoid embarrassment to the person. Allow the person to wash hands after
elimination.

10. Position of patient
 The head should be positioned so that it is upright or flexed very slightly forward.
Positioning the patient's hips in a 75 to 90 degree angle and the chin tucked
downward slightly allows gravity to keep the food bolus toward the front of the
oral cavity.
 Poor positioning leads to a higher risk for choking or aspirating food or liquid into
the lungs.

12. Check the tray before serving
 Why is it important to verify and record both what the patient receives (foods and
amounts) and the foods that remain uneaten? ... This procedure provides
accurate data about the kcalorie intake of the patient.
 Check the doctors order,Diet and food Preference
 it's very important to prepare food safely to help stop harmful bacteria from
spreading and growing.

13. Types of diet for patient
 Regular Diet. The regular diet can also be referred to as a general or normal diet. ...
 Mechanical Soft Diet. ...
 Clear Liquid Diet. ...
 Full Liquid Diet. ...
 GI Soft Diet. ...
 Low Residue/Low Fiber Diet. ...
 Salt-restricted (Low Sodium) Diet. ...
 Fat-Restricted Diet.

14. Bedside commode
 A bedside commode is an adult potty chair and is made up of a frame equipped
with a toilet seat and a removable bucket. As the name implies, bedside commodes
are commonly placed at the bedside to be used as a portable toilet by patients
who have difficulty getting to the bathroom on their own or with enough
time

16. Specimen for urine

17. Specimen for stool

18. BODY MECHANICS

19.  With correct body mechanics, individuals should be able to work effectively
without using excessive energy and without hyper-extending muscles and joints.
Body mechanics revolves around balance, proper alignment and coordinated
movement.