nutritional assessment

1. CLIENTS DIETARY
INTERVENTIONS

2. Meaning of Individualized Feeding Care
Plan
• A personalized nutrition strategy tailored
to meet the client’s unique dietary
requirements.
• Involves collaboration between
healthcare workers, clients, and family
members.

3. TYPES OF FEEDING CARE PLANS
Self-Feeding Care Plan
• For clients who are independent and able to feed
themselves.
• Focus is on supportive environment:
• Providing adaptive utensils (non-slip bowls, built-
up spoons).
• Ensuring correct posture during meals.
• Monitoring food intake to meet nutritional
requirements.

4. Assisted Feeding Care Plan
• For clients who can partially feed themselves
but need some help.
• Caregiver provides
• Food cutting, arranging, or scooping.
• Gentle reminders or encouragement to eat.
• Support in holding cups/utensils when grip is
weak.

5. Dependent/complete feeding care plan
For clients who cannot feed themselves at all
(e.g., infants, elderly with advanced dementia,
paralyzed clients).
• Caregiver does all feeding while ensuring:
• Safe feeding position (upright, head
supported).
• Small spoonful at a time to prevent choking.
• Respect and patience to maintain client
dignity.

6. Modified Texture Feeding Care Plan
• For clients with swallowing difficulties
(dysphagia), weak chewing ability, or post-
surgery.
• Food is modified to:
• Pureed, mashed, minced, or soft diets.
• Thickened liquids for clients at risk of aspiration.
• Avoidance of foods that are hard, dry, or sticky.

7. Enteral Feeding Care Plan (Tube Feeding)
• For clients unable to eat by mouth due to illness, injury, or
surgery.
• Methods include:
• Nasogastric (NG) tube feeding.
• Gastrostomy (PEG) tube feeding.
• Care plan covers:
• Hygiene during feeding.
• Monitoring tube placement and patency.
• Recording intake and tolerance.

8. Parenteral Feeding Care Plan
• For clients who cannot use the digestive tract
at all.
• Nutrition is given intravenously (IV).
• Mostly used in hospitals for critically ill
patients.
• Requires strict monitoring of fluids,
electrolytes, and infection control.

9. Components of individual feeding care
plan
• Tools for feeding (utensils, feeding tubes,
syringes).
• Grocery list – suitable food items for the
client.
• Recipes – meal preparation instructions.
• Menu planning – structured meal
schedule.

10. TOOLS FOR FEEDING
Basic Feeding Tools
• Spoons, forks, knives – adapted (e.g., wide-
handled or angled) for clients with weak grip.
• Feeding cups – with spouts, straws, or handles
for clients with limited mobility.
• Plates and bowls – non-slip bases or high sides
to assist in scooping food.
• Straws – flexible or angled for clients with
difficulty lifting cups.

11. Specialized Adaptive Tools
• Plate guards or food bumpers – help clients scoop
food without spillage.
• Weighted utensils – reduce hand tremors in
conditions like Parkinson’s disease.
• Built-up handles – make utensils easier to grip for
clients with arthritis or weakness.
• Nosey cups – cut-out design allows drinking without
tilting the head back.
• Non-spill cups – prevent choking and aspiration.

12. Assisted Feeding Tools
• Feeding syringes or droppers – for infants, critically
ill, or unconscious clients.
• Sippy cups – for children or clients with swallowing
difficulties.
• Adaptive drinking straws – one-way valves prevent
liquid from flowing back.
• Blender/mashers – for preparing soft or pureed diets.

13. Supportive Tools
• Tray tables – to position meals within easy reach.
• Positioning aids (pillows, wedges) – ensure
upright posture to reduce aspiration risk.
• Gloves and aprons – for caregivers during
assisted feeding.
• Feeding pump & enteral feeding sets – for clients
on tube feeding.

14. Factors Considered
• Client’s medical condition.
• Nutritional assessment results.
• Availability of food resources.
• Family involvement and support.

15. Client Diet Counseling.
• Educating clients about their diet needs.
• Encouraging compliance with meal plans.
Feeding Interventions
• Using correct feeding tools (spoons, tubes).
• Considering dietary preferences (taste,
texture).
• Respecting cultural and religious food
practices.

16. Safe Food Handling Procedures
• Hygiene in food preparation.
• Safe storage of perishable foods.
• Prevention of cross-contamination.
Individualized Feeding
• Serving meals according to plan.
• Monitoring intake and tolerance.

17. • Feeding Tools Cleaning Procedures.
• Washing with warm soapy water.
• Sterilizing feeding equipment when
necessary.
• Safe storage of utensils.

18. Continuous Dietary Monitoring
Meaning
• Ongoing observation and evaluation of the client’s
nutritional intake and health progress.
Key Activities
• Reassessment: Monitor signs like vomiting,
diarrhea, poor appetite.
• Re-intervention: Adjust feeding plan when current
one is ineffective.

19. • Report dissemination: Sharing findings
with healthcare team.
• Referrals: Directing clients to dieticians,
doctors, or specialists when needed.
• Documentation: Using proper formats to
record progress.