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Debra Collins
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As CEO and President of LTCS Books, Inc., Debra maintains a knowledge base and writes weekly articles on long term care and home health care federal regulatory changes.

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Feeding Residents and Clients

This inservice gives comprehensive instructions for nursing assistants and CNA's feeding residents and clients in long term care and home health care settings. Information is provided for assisting residents and clients with different levels of impairment and types of disabilities. Methods of assistance and use of assistive devices are described in detail. Instructions are given for maintaining a therapeutic dining environment, for monitoring residents and clients to prevent aspiration and choking, and for performing emergency care in the event of choking.

Objectives

On completion of this course, participants will be able to:

  1. Describe five ways to assist residents and clients before and after mealtimes.
  2. Identify essential steps in serving meals in the dining room setting.
  3. List the four main causes of a reduced ability to feed oneself.
  4. Define five levels of feeding assistance.
  5. Give examples of assistive devices for eating.
  6. Explain the components of a therapeutic dining environment.
  7. Describe how to monitor residents and clients for indications of choking and swallowing problems.
  8. List two signs of choking.
  9. Describe the Heimlich Maneuver and emergency care for choking.

Curriculum

Chapter 1
Introduction to Feeding Residents and Clients

  • Challenges of Mealtimes
  • Culture Change and Dining

Chapter 2
Getting Residents and Clients Ready for Mealtimes
  • Grooming and Hygiene before Meals
  • Proper Clothing for Mealtimes
  • Seating Residents and Clients for Dining
Chapter 3
Serving Meals
  • Regulations on Scheduled Mealtimes and Food Temperatures
  • Diets and Menus
  • Grooming and Hygiene after Mealtimes

Chapter 4
Providing Adequate Assistance with Eating
  • Causes of Reduced Ability to Feed Oneself
  • Cognitive, Sensory, Mood, and Functional Deficits
  • Different Levels and Types of Feeding Assistance
  • Restorative Nursing and Occupational Therapy Evaluations for Eating
  • Assistive Devices for Meals

Chapter 5
Assisting Residents and Clients with Eating
  • Feeding Residents and Clients
  • Assisting the Visually Impaired Person with Dining

Chapter 6
A Therapeutic Dining Experience
  • Atmosphere of the Dining Room
  • Behavior and Attitude of Staff Members during Meals

Chapter 7
Protecting Residents and Clients from Aspiration and Choking
  • Diet Consistencies
  • Monitoring for Chewing and Swallowing Problems
  • Assisting and Feeding Residents or Clients at Risk for Choking
  • Signs of Choking
  • Emergency Care for Choking
  • Heimlich Maneuver

Course Snapshot

Cost: $ 10.00
Contact Hours: 0.75



Accreditation

Upon successful completion the Home Health Aid or Nurse Assistant will receive a Certificate of Completion for 0.75 inservice contact hour(s).
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