Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems,

2. Introduction to
nutrition
A nutrient is any substance that is digested, absorbed, and utilized to promote body function. These substances
are:
carbohydrates
proteins
fats
vitamins
mineral salts
Water
THE BALANCED DIET
A balanced diet contains all nutrients required for health in appropriate proportions, and is normally achieved by
eating a variety of foods.
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The five main food groups are:
• bread, rice, cereal and pasta
• fruit and vegetables
• meat and fish
• dairy products, e.g. milk and cheese
• fats, oils, and sweets.

3. Food Serving
• Bread, rice, cereal, and pasta
• one serving = one slice of bread, one small
bread roll, two large crackers,
1 oz cereal
• Meat, fish, and alternatives
• one serving = one egg, 30 g peanut butter,
80 g lean cooked meat
Dairy products
• 1 serving = 250ml milk or yoghurt;
50 g cheese
• Fruit and vegetables
• one serving = a medium apple, orange, or
banana; 100 g cooked/raw
vegetables or
tinned/fresh/cooked fruit; one
wedge of melon; 125 ml fruit
or vegetable juice
• Fats, oils, and sweets
• These foods provide high numbers of calories
with little other nutritional value and should
be used sparingly, if at all.

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38. Recommended Daily Intake of Energy ...

39. FOOD HYGIENE

41. Food Preparation & Storage Guide
• Keep your hands clean and kitchen tidy:
• Always wash your hands before handling or
preparing meals and snacks.
• Use different towels for drying your hands and
washing dishes.
• Ensure your kitchen benches, chopping boards,
cookware and utensils are kept clean and dry.
• Wash fruits and vegetables before preparing and
eating them.
• Separate raw and cooked food:
• Avoid cross-contamination by keeping raw food
and cooked or ready to eat food separate.
• Use different chopping boards and utensils for
raw food and cooked food.
• Don’t let raw meat or poultry juices drip onto
other food. Storing them on the bottom shelf or
in a sealed container will prevent this.
• Invest in good quality storage:
• Invest in some decent BPA-free baby food storage
containers. The ice-cube style freezer trays with lids are
perfect for single serve purees.
• Cover all stored food with tight-fitting lids, plastic wrap or
tin foil.
• Once frozen, pop out the purees and place in a freezer
proof plastic bag.
• Label any food storage containers with their ingredients and
the date it was frozen.
• Do not re-freeze any foods/meals that have already been
defrosted.

42. • Keep cold foods cold:
• The ideal fridge temperature is less
than 5°C.
• The ideal freezer temperature is less
than -15°C.
• Allowing hot foods to cool slightly
before storing in the fridge will
prevent the fridge temperature from
rising and reduce the risk of bacterial
growth.
• Avoid eating or serving food that has
been left out for 2 hours or more.
• Defrost and marinate meats in the
fridge.
• Shop with a cooler bag if you are
planning to be out-and-about after
doing your grocery shopping or need
to travel longer distances.
• Cook and reheat food properly:
• Bacteria grow best between 5-60°C. Most
foods should be cooked to at least 75°C to kill
any bacteria – particularly meat, seafood,
poultry and eggs.
• Meat, such as sausages and mince, and
poultry should be cooked thoroughly and
until the juices are clear. White fish should be
cooked until it can be flaked easily.
• Reheat cooked meat and foods until steaming
hot, allowing to cool to an appropriate
temperature before serving to your baby.

43. • Check food labels and packages
carefully:
• Don’t eat foods that have passed their
“use-by” date.
• Check packaged foods for their storage
instructions and don’t hesitate to ask (if
you can) about preparation and storage
tips for unpackaged foods.
• Avoid buying packaged foods that are in
dented, swollen, leaking or damaged
packages.
• Avoid buying cracked or dirty eggs.
• When you are shopping keep hot and
cold food separate.
• If in doubt, throw it out.
• Storage guide:
You will find conflicting advice on how long it is
appropriate to keep food. Below is a general guide,
although many suggest all food cooked for infants
should be used within a month.
• Food type Fridge Freezer
• Egg yolks 1 day 1-2
months
• Meat/Poultry/
Seafood 1 day 1-2
months
• Meat/
• vegetable
Combination 1-2 days 1-2 months
• Cooked fruits and
vegetables 2-3 days 1-3 months

44. Comfort position for feeding

45. Method of serving meals for patients

46. Procedure and Methods - Feeding the sick Patients
1.Points to Remember:
Meals for special diets must be served regularly and on time, making sure that the patient gets enough in 24 hours. Foods should
be served hot as hot and cold as cold.
a. Whenever possible, let patients have the foods they like best, but it should also be nutritious and suitable for their digestion
b. Prepare the environment. The ward should be quiet, well ventilated and free from all unpleasant sights and smells.
c. Prepare the patient both mentally and physically to enjoy the food served. See that dressings or painful treatments are
finished at least an hour before food is served. Help the patient to feel fresh and ready for the meal by washing face, hands and
mouth.
d. Cleanliness of the food served and of all equipments is very important. The person serving the food must wear clean cloths
and should have washed their hands well. Otherwise besides being distasteful to the patient, there is danger of introducing
infection.

47. 2. Procedure - Feeding the patient:
1. Prepare a covered tray containing the diet, drinking water, kidney tray, spoon, towel and a rubber sheet if needed.
2. Help the patient into a comfortable position and arrange the towel to protect the clothing and bed linen.
3. Talk with the patient, telling him what is being served.
4. Make sure liquids are not too hot and use a feeding cup if needed. Ask the patient to open the mouth and pour it little.
5. To give solids or soft diet, use a spoon and feed slowly, allowing the patient time to breathe and to masticate.
6. When finished, give the patient some water to drink and to wash the mouth, receiving into the kidney tray.
7. Wipe the lips with the towel, and leave the patient comfortable.
8. Remove the tray, clean, dry and replace the articles.
Record the time and amount of diet taken by the patient.

48. Procedure - Feeding the children:
1. Children may eat best when allowed to sit at a small table with other children. Attractive coloured dishes and tumblers
may help.
2. Before the food is served, the hands and faces should be washed, and bibs tied on to protect clothing.
3. It is the best if the mother helps her small child to feed.
4. Serve little quantity at first and let the child have more if he will eat it.
5. Encourage the child to finish the diet, but never force a child to eat. Food should never be offered when a child is upset.
6. Record the diet and time of food taken when the child has taken.
7. Teach the child good eating habits when appropriate.

49. Ryle' s Tube-feeding(Naso gastric tube). (Refer practicals) Purpose:
To introduce liquid food through the nostril into the stomach, when the patient cannot or will not take food in the ordinary
way. Some conditions are:
1. When the patient is unconscious.
2. Patients who are refusing food, e.g, in hysteria and mental illness.
3. When the pharynx is paralyzed for any cause.
4. After surgery of the mouth.
5. In Tetanus when there is difficulty in opening the mouth.
6. Premature babies who are too weak to suck.

50. Preparation of Formula Feeds and Delivery System
• Wash hands before preparing and handling delivery sets.
• Use mask if handler has a cold, sore throat or upper respiratory
tract infection.
• Use clean technique when handling the feeding system. Limit the
hang time of the formula to:
• 4 hours for powdered, reconstituted formula and enteral
nutrition formula with additives
• 8 hours for sterile, decanted formula in open system
• 24–48 hours per manufacturer’s guidelines for closed-system
enteral nutrition formula
• Use pre-prepared feeds for enteral feeding.
• Initiate all formulas at full strength.
Rationale:
Handwashing reduces the risk of contamination and cross infection.
(Kennedy, 1997)
The use of mask has shown to reduce the risk of cross-infection.
(Kennedy, 1997)
Bacterial contamination is most often due to contamination of a
product. It has been found that colonization of distal administration
set by enteric bacteria present in the enteral tube hub leads to an
easily accessible reservoir of gastrointestinal organisms.

51. Pre-prepared feeds reduce the risk of cross - cross infection.
As new formulas and technology develop, it is recognized that the osmolality of formula does not cause diarrhoea and the
dilution of the formula to or strength is not necessary.
Feeding Position
• The patient should be placed at a semi-recumbent position or
elevated to an angle of at least 30o during and after feeding for at
least one hour.
Rationale:
Elevation of the head of bed at least 30 degree
during tube feeding
decreases the risk of aspiration of gastric content.
Gravity reduces the likelihood of regurgitation of gastric contents
from the distended stomach. There is evidence that a sustained
supine position (with the head of the bed flat) increases
gastroesophageal reflux (GER) and the probability for aspiration

52. Bolus Feeding
• The total volume of feeds administered should not exceed 400ml during each bolus feed
Rationale:
Both the speed and volume with which formula is delivered has an impact on intragastric pressure and the probability of
gastrooesophageal reflux (GER).
Bolus feeding of more than 400 ml and rapid infusion may result in abdominal distension and discomfort.
Continuous Feeding
• Use feeding pump for administration of continuous feeds. Start with an initial slow rate of 10 to 40 ml/hour. Advance to the goal
rate by increasing the rate by 10 to 20 ml/hour every 8-12 hours as tolerated.
• Continuous feeding is recommended for patients who are critically ill, receiving jejunal feedings; or patients who are unable
to tolerate intermittent feedings. Pump-assisted delivery of enteral feeds is highly recommended for small-bowel feeding.
Rationale:
Continuous feeding minimizes the amount of formula in the stomach at any given time. Less abdominal discomfort occurred
during continuous feedings compared with intermittent feedings. There is evidence that aspiration is less likely with continuous
feedings because this method minimizes the amount of formula in the stomach at any given time.
Pump-assisted continuous feeding helps to prevent gastrointestinal complications associated with rapid infusion. The pump
usually delivers the feed much more accurately than the gravity method and is likely to reduce gastric intolerance

53. Prevention of Diarrhoea
• Administration sets and containers should be discarded every 24 hours.
• Feeds should not be decanted before use.
• Limit the hang time of the formula to:
• 4 hours for powdered, reconstituted formula and enteral nutrition formula with additives
• 8 hours for sterile, decanted formula in open system
• 24–48 hours per manufacturer’s guidelines for closed-system enteral nutrition formula
Rationale:
Continuous infusion raises gastric pH and promotes bacteria overgrowth. Bacteria can spread up the giving set from gastric o
enteral sources and thus increase the risk of contamination.
nteral feed is an ideal culture medium for bacteria growth and once contaminated, bacteria will multiply rapidly.
Limiting the hang-time of formula helps to reduce the potential for bacterial contamination of formula feeds.

54. The Four Types of Contamination
There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination
from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from
these contaminants and safe for the consumer.
Chemical Contamination of Food
Always store chemicals in a separate area to food.
Follow the manufacturers’ instructions when using chemicals.
Keep food covered when cleaning.
Use approved suppliers who can guarantee the safety of the
food they provide.
Microbial Contamination of Food
Microbial contamination happens when a food has been contaminated by microorganisms, including bacteria, viruses, mould,
fungi, and toxins. This can happen through various means, for example:
Undercooking chicken can give rise to campylobacter, a type of bacteria.
During the rearing and slaughtering of animals, the salmonella that lives in animal intestines can transfer onto food products.
Storing and preparing high-risk raw foods close to ready to eat food can lead to cross-contamination.
Fish and shellfish may eat toxic-producing organisms that are dangerous to humans if they eat them.
Microbial contamination is the most common reason behind outbreaks of food poisoning. The best way to prevent this type of
contamination is by following strict, high-standard food hygiene practices.

55. Having impeccable personal hygiene and taking time off from work when you are ill.
Separating raw and ready-to-eat food at all stages of the food handling process, from delivery to serving.
Always washing raw fruit and vegetables.
Controlling pests and ensuring they are not on the premises.
Physical Contamination of Food
Physical contamination happens when a food has been contaminated by a foreign object. It can occur at any stage of food
delivery and preparation. Physical contamination can cause serious harm to the consumer, including broken teeth or choking.
Types of physical contaminants that can be found in food include jewellery, hair, plastic, bones, stones, pest bodies, and cloth.
Additionally, if there are problems with the food premises or equipment, such as flaking paint or loose screws in a piece of
equipment, then these may also enter food. Physical contaminants may even carry harmful bacteria, posing an even greater risk.
You can prevent physical contamination through:
Replacing any damaged equipment immediately.
Reporting any faults with equipment and premises without delay.
Having a thorough pest control system in place.
Following dress code principles, such as removing jewellery when handling food and wearing a hairnet.

56. Allergenic Contamination of Food
Allergenic contamination occurs when a food that causes an allergic reaction comes into contact with another food. For
example, if the same knife used to cut normal bread is then used to cut gluten-free bread, or if pasta is stored in a tub that
used to contain peanuts.
There are 14 named allergens. These are the foods that account for the majority of food allergies in people. The list includes
things like gluten, peanuts, eggs, mustard, soy, and fish.
For someone with a food allergy, consuming even a tiny amount of that food is enough to cause a fatal reaction. As a result,
it’s essential that you prevent allergenic contamination of food in your premises. In order to do this, you must:
Ensure your food comes from approved suppliers who you know will take allergenic contamination seriously.
Keep preparation areas, equipment, utensils, and cloths that you use for allergenic foods separate to those you use for other
foods.
Separate allergenic products from other food products in your fridges, freezers, and all other food storage areas.
Thoroughly clean and disinfect your kitchen regularly and especially after preparing food that contains one of the fourteen
allergens.

57. Caring, cleaning, maintaining & placing of
equipment

58. What are the key steps to preventing food-borne illnesses?
The key steps are:
1.Clean – keep yourself and work areas clean
2.Separate – keep raw meat and other raw animal products away from other foods
3.Cook – always properly cook and prepare foods
4.Chill – store foods appropriately both before and after coo
What are ways to keep you and your work areas clean when handling food?
Poor cleaning and personal hygiene habits can cause food contamination, food poisoning, and the spread of infection.
•Wash hands before performing the next job function after touching other food, and after smoking, chewing tobacco, eating
and drinking, taking out the garbage, changing diapers, touching body parts such as the mouth or going to the washroom.
•Wash hands before and after handling raw food, especially meat and poultry.
•Report immediately any symptoms of illness or infection to your supervisor. It may not be appropriate for you to handle
food while you are sick.
•Cover any cuts with a bandage and wear clean gloves. However, do not wear rubber or latex gloves near open flames or
other heat sources. Gloves may melt or catch fire. Change gloves if you touch anything that would normally require you to
wash your hands.
•Wear hair nets to help prevent loose hair from falling on food. The average person loses about 50 hairs per day.
•Use tools or utensils to serve food whenever possible. Touch food with your hands as little as possible.
•Use a clean spoon each time you taste or sample food.
•Touch only the handles of flatware/utensils when setting the table.
•Do NOT wear jewellery in food preparation areas, especially rings; they may collect dirt or bacteria and make it harder to
clean your hands. Similarly, keep nails trimmed short and do not wear nail polish.
•Do NOT use aprons to dry your hands.

59. What are ways to keep foods separated?
To reduce the chances of cross-contamination, you should also:
•Always use separate cutting boards for raw meat. Cutting boards of either plastic or wood are acceptable. Plastic can be
cleaned in a dishwasher. Both types should be disinfected regularly.
•Wipe raw meat, fish, or poultry juices using paper towels, and then throw out these paper towels. DO NOT REUSE wash cloths
after wiping countertops, especially after cleaning up raw meat juice until the cloths have been appropriately laundered.
•DO NOT REUSE any container or bowl that has held raw foods, especially raw meat and poultry, until it has been thoroughly
cleaned.
•Wash, rinse, and sanitize cutting boards, utensils, and food probe thermometers before re-using.
•Wash the lids of canned foods before opening to keep dirt from getting into the contents. Clean the can opener after each use.
•Store food packages on plates so that their juices do not drip on work surfaces or other food. Place on lower shelves to prevent
further contamination.
•Never put cooked food on a plate, cutting board, or a surface that was used for raw meat, poultry, seafood, or eggs without
having the surfaces cleaned first.

60. What are tips for cooking food and making sure your cooked food is safe?
To reduce bacteria growth:
•Thaw food by using the refrigerator, microwave, oven, or by placing sealed packages in cold running water. Never thaw food on
the kitchen counter. The outer layers will warm before the inside thaws. Bacteria will grow in these conditions.
•Cook meats to the recommended temperature. Use a clean food probe thermometer.
•Wash fruits and vegetables in running water before preparing, cooking, or eating. It is not necessary to use soap or specialty
produce cleaners.
•Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours of preparation).
•Never leave food out for more than two hours, including cut fruits and vegetables.
•Use clean dishes and utensils to serve food. Never use the same ones you used when preparing raw food.
•Keep food on ice or serve it on platters from the refrigerator.
•Divide hot party food into smaller serving platters. Keep platters refrigerated until it's time to warm them up for serving.

61. What are ways to chill and store food?
Always:
•Keep cooked food warmer than 60°C (140°F) or at 4°C (40°F) or cooler.
•Keep the refrigerator set at 4°C (40°F). If you are unsure of its temperature, use a thermometer and adjust the temperature
control as required.
•Keep frozen food at -18°C (0°F) or less. This temperature stops bacterial growth, although it may not kill all bacteria already
present before freezing.
What are tips to help prevent pest infestations?
•Refuse shipments in which you find pests, such as cockroaches (their egg cases) or mice.
•Remove garbage regularly and properly.
•Keep garbage tightly covered so it does not attract pests.
•Store recyclables as far from your building as local by-laws allow.
•Store all food and supplies away from walls and floors.
•Maintain food storage areas at 50 percent or less humidity. Low humidity helps keep cockroach eggs from hatching.
•Refrigerate foods that attract insects, such as cocoa, powdered milk, and nuts.
•Keep the equipment used for cleaning dry.
•Clean and sanitize your work area thoroughly after each use.

62. Invalid cookery is not a special method of cookery but we have to use our knowledge of baking, boiling,
steaming, and some rules, especially to food prepared for the sick.
An invalid has a weak appetite and needs special care. Wrong food may kill a patient and badly prepared
well-cooked, and served will do much toward saving patients’ life.
The important point for invalid | Rules for invalid cookery
•Consult the doctor about the patient diet and obey his instructions.
•Choose the food that will supply necessary nourishment and suitable to illness
• Serve food which can be digested easily
•Served well balanced meals and meals should be prepared with care
•In serious illness food is usually given in liquid form
•Slowly increase the food in variety and amount.
•Serve the best quality food and fresh food
•Vary the method of cooking as much as possible
Suitable dishes:-
Liquid - fresh fruit juice, barley water, lemonade
Solid food - white fish ,pancreas, liver dishes
Soft food - made with Milk e.g milk jelly, custard pudding
Khichadi, jaauli rice

63. Caring cutlery and crockery equipment

64. Common therapeutic diets include:
1. Nutrient modifications
• No concentrated sweets diet
• Diabetic diets
• No added salt diet
• Low sodium diet
• Low-fat diet and/or low cholesterol diet
• High fiber diet
• Renal diet
Clear liquid diet –
• Includes minimum residue fluids that can be seen through.
• Examples are juices without pulp, broth, and Jell-O.
• Is often used as the first step to restarting oral feeding after
surgery or an abdominal procedure.
• Can also be used for fluid and electrolyte replacement in
people with severe diarrhea.
• Should not be used for an extended period as it does not
provide enough calories and nutrients.
Full liquid diet –
• Includes fluids that are creamy.
• Some examples of food allowed are ice cream, pudding,
thinned hot cereal, custard, strained cream soups, and juices
with pulp.
• Used as the second step to restarting oral feeding once clear
liquids are tolerated.
• Used for people who cannot tolerate a mechanical soft diet.
• Should not be used for extended periods.
No Concentrated Sweets (NCS) diet –
• Is considered a liberalized diet for diabetics when their
weight and blood sugar levels are under control.
• It includes regular foods without the addition of sugar.
• Calories are not counted as in ADA calorie controlled diets.

65. Diabetic or calorie controlled diet (ADA) –
• These diets control calories, carbohydrates, protein, and fat
intake in balanced amounts to meet nutritional needs, control
blood sugar levels, and control weight.
• Portion control is used at mealtimes as outlined in the ADA
“Exchange
List for Meal Planning.”
• Most commonly used calorie levels are: 1,200, 1,500, 1,800
and 2,000.
Low Sodium (LS) diet –
• May also be called a 2-gram Sodium Diet.
• Limits salt and salty foods such as bacon, sausage, cured
meats, canned soups, salty seasonings, pickled foods, salted
crackers, etc.
• Is used for people who may be “holding water” (edema) or
who have high blood pressure, heart disease, liver disease,
or first stages of kidney disease
Low fat/low cholesterol diet –
• Is used to reduce fat levels and/or treat medical
conditions that interfere with how the body uses fat such
as diseases of the liver, gallbladder, or pancreas.
• Limits fat to 50 grams or no more than 30% calories
derived from fat.
• Is low in total fat and saturated fats and contains
approximately 250-300 mg cholesterol.
High fiber diet –
• Is prescribed in the prevention or treatment of a
number of gastrointestinal, cardiovascular, and metabolic
diseases.
• Increased fiber should come from a variety of sources
including fruits, legumes, vegetables, whole breads, and
cereals.

66. Renal diet –
• Is for renal/kidney people.
• The diet plan is individualized depending on if the person is
on dialysis.
• The diet restricts sodium, potassium, fluid, and protein
specified levels.
• Lab work is followed closely
Mechanically altered or soft diet –
• Is used when there are problems with chewing and
swallowing.
• Changes the consistency of the regular diet to a softer
texture.
• Includes chopped or ground meats as well as chopped or
ground raw fruits and vegetables.
• Is for people with poor dental conditions, missing teeth, no
teeth, or a condition known as dysphasia.
Pureed diet –
• Changes the regular diet by pureeing it to a smooth liquid
consistency.
• Indicated for those with wired jaws extremely poor dentition
in which chewing is inadequate.
• Often thinned down so it can pass through a straw.
• Is for people with chewing or swallowing difficulties or with
the condition of dysphasia.
• Foods should be pureed separately.
• Avoid nuts, seeds, raw vegetables, and raw fruits.
• Is nutritionally adequate when offering all food groups.
Food allergy modification –
• Food allergies are due to an abnormal immune response
to an otherwise harmless food.
• Foods implicated with allergies are strictly eliminated
from the diet.
• Appropriate substitutions are made to ensure the meal is
adequate.
• The most common food allergens are milk, egg, soy,
wheat, peanuts, tree nuts, fish, and shellfish.
• A gluten free diet would include the elimination of
wheat, rye, and barley. Replaced with potato, corn, and
rice products.

67. Food intolerance modification –
• The most common food intolerance is intolerance to lactose
(milk sugar) because of a decreased amount of an enzyme in
the body.
• Other common types of food intolerance include adverse
reactions to certain products added to food to enhance taste,
color, or protect against bacterial growth.
• Common symptoms involving food intolerances are vomiting,
diarrhea, abdominal pain, and headaches.
Tube feedings –
• Tube feedings are used for people who cannot take adequate
food or fluids by mouth.
• All or parts of nutritional needs are met through tube
feedings.
• Some people may receive food by mouth if they can swallow
safely and are working to be weaned off the tube feeding.

68. High protein diet

72. Common observation while tube feeding to patients
• Redness, swelling, or drainage around the site of the tube
• Any change in breathing or chest pain
• Restlessness/anxiety
• Regurgitation (return of solids or fluids to the mouth from the stomach) of tube
feeding into mouth
• Any rash
• Leaks or kinks in the tube
• Wet dressing at insertion site
• Blood in tubing
• Complaints of nausea or fullness
• Diarrhea or constipation
• Choking

73. PROCEDURE FOR FEEDING A CLIENT:
1. Wash hands according to procedure.
2. Provide before-meal care and position the client in an upright and sitting
position.
3. Wash your hands.
4. Place the meal in front of client on the table or over bed table.
5. Allow the client to give thanks if he wishes.
6. Explain that you will help the client to eat.
7. Spread a napkin, towel, or clothing protector to protect clothes and linen.
8. Sit down in a chair facing the client.
9. Prepare the food: cut up meat, butter bread, pour tea or coffee, etc.
10. Season the food as client wishes within dietary guidelines.
11. Ask client in what order he wants food served; name each mouthful of food as
you offer it.

74. 12. Encourage the client to do as much as possible.
13. Use assistive devices per service plan.
14. Use a spoon to give small bites (fill spoon half full) and feed slowly, allowing
time for chewing, swallowing, and breathing.
15. Alternate liquids and solids.
16. Wipe the client's mouth as needed.
17. Warn the client when giving something hot.
18. Take the dishes away as soon as client is finished.
19. Note foods and amounts eaten.
20. Provide after-meal care.
21. Make client comfortable.
22. Wash your hands.
23. Record your observations and report anything unusual to supervisor/nurs

75. Dietary practices which are significant to various religions or ethnic groups
Assisting the Client to Eat
Place the plate on the table with the main dish closest to the client.
Arrange everything so the client can reach it. Open milk cartons, cereal boxes, and anything else that may be difficult for the
client to manage if the client requires or requests help.
Help client with cutting food, buttering bread, pouring liquids, etc. Provide a straw for the client who is unable to use a cup.
Encourage clients to do as much for themselves as possible.
Allow the client time to give thanks before the meal if he wishes.
Adaptive equipment such as plate guards, built-up utensils, utensil holders, covered drinking cups or nosey cups may be used
to allow the client to be able to eat on his own.
This information is included in the service plan. Stay with the client until you are certain he can manage independently.
Observe any changes in eating habits or appetite and report your observations to the supervisor/nurse. A change may
indicate mouth/tooth pain.