Eating and Drinking
Eating and drinking is assumed to be a simple activity of living and the skills involved in this everyday occurrence are often taken for granted. This essay will explore how eating and drinking is an important yet problematic health issue that requires medical attention. The purpose of this essay is to identify and demonstrate nursing skills and the nursing actions undertaken for eating and drinking. Fictional case studies will be used to display how the nurse can implement skills and actions according to the different situations and varying patient’s needs to ensure a better quality of life. Different members of the multidisciplinary health team will be discussed in reference to these case studies as they are vital to a patient’s wellbeing and recovery.
Eating and drinking is important for life (Holland et al, 2008). The body receives the essential nutrients from food for the body to work efficiently. Some of these necessary nutrients are proteins to give the body strength and to maintain muscle, bone, organ tissue (www.feedingminds.org) and carbohydrates to provide energy and minerals to help the body’s metabolism (Crisp & Taylor, 2009). A healthy diet is needed to prevent chronic disease and other health implications.
Fluid balance charts are a significant tool that nurses use document the input and output of fluids (Corrigan, 2009). They are commonly used in medical facilities such as hospitals and wards and measure the amount of food and liquid tolerated and the output amount of urine and faeces. This chart is based on a 24 hour time frame and provides important information for assessment of the patient. Water is extremely important to human life and keeps the body functioning and hydrated (Holland et al, 2008). 65% of the body is made up of water (www.australianbeverages.org). The recommended daily intake of water is 6-8 glasses equivalent to two litres per day. A human cannot last more than 3 days without water (www.australianbeverages.org).
Eating and drinking is important for life (Holland et al, 2008). The body receives the essential nutrients from food for the body to work efficiently. Some of these necessary nutrients are proteins to give the body strength and to maintain muscle, bone, organ tissue (www.feedingminds.org) and carbohydrates to provide energy and minerals to help the body’s metabolism (Crisp & Taylor, 2009). A healthy diet is needed to prevent chronic disease and other health implications.
Fluid balance charts are a significant tool that nurses use document the input and output of fluids (Corrigan, 2009). They are commonly used in medical facilities such as hospitals and wards and measure the amount of food and liquid tolerated and the output amount of urine and faeces. This chart is based on a 24 hour time frame and provides important information for assessment of the patient. Water is extremely important to human life and keeps the body functioning and hydrated (Holland et al, 2008). 65% of the body is made up of water (www.australianbeverages.org). The recommended daily intake of water is 6-8 glasses equivalent to two litres per day. A human cannot last more than 3 days without water (www.australianbeverages.org).