Back to Assisting with Nutrition and Hydration in Long-Term
Care
1
The Dining Assistant
1
1. Explain the need
for dining assistants 1
2. Describe the role
of the dining assistant 2
3. Explain why promoting
independence is important 4
4. Identify the residents
you will be assisting 4
2
Residents’Rights
6
1. Explain Residents’Rights
6
2. List examples of
behavior supporting and promoting Residents’Rights 7
3. Define the terms “abuse”and “neglect”and
list signs of abuse and neglect 8
4. Discuss the ombudsman’s
role 10
5. Explain HIPAA and
list ways to protect residents’confidentiality 10
6. Explain The Patient
Self-Determination Act (PSDA) 13
3
Communication and Interpersonal
Skills 15
1. Define “communication” 15
2.
Explain verbal and nonverbal communication 15
3. Identify barriers
to
communication 16
4. List ways to make
communication accurate and complete 18
5. Explain how to develop
effective interpersonal relationships 19
6. List guidelines for
communicating with residents
with special needs 21
7. Describe appropriate
responses to resident behavior 25
8. Explain how communication
affects nutritional status 27
9. Identify signs and
symptoms of swallowing problems and explain how to communicate
concerns 28
4
Infection Control 31
1. Define terms related
to infection control and explain the chain of infection 31
2. Explain why the elderly
are at a higher risk for infection 33
3. Identify when to
wash hands 33
4. Identify when to wear gloves 35
5. Define “bloodborne
pathogens”and explain OSHA’s Bloodborne Pathogen
Standard 36
6.
Explain Standard Precautions and Transmission-Based Precautions
36
7. Explain signs,
symptoms, and causes of foodborne illness 38
8. Identify why the
elderly are at higher risk for foodborne illness 38
9. Describe ways to
prevent the spread of infection 38
5
Proper Nutrition and Hydration
42
1. Describe the importance
of good nutrition 42
2. Identify nutritional
problems of the elderly or ill 42
3. List the six basic
nutrients and explain the USDA Food Guide Pyramid 43
4. Explain the role
of the dietary department 45
5. Describe factors
that influence food preferences 46
6. Describe how to
prevent dehydration and identify symptoms that must be reported
46
7. List ways to identify
and prevent unintended weight loss 47
8. Explain special
diets 48
9. Explain thickened
liquids and identify three basic thickened consistencies 51
6
Feeding Techniques 54
1. Explain the swallowing
process 54
2.
Describe how to make dining enjoyable for residents 54
3. Explain how to
serve meal trays 55
4. Demonstrate how
to assist a resident with eating and drinking 57
5. Demonstrate how
to feed residents who have special needs 59
7
Safety and Emergency Care
64
1. Describe how the
dining assistant can promote safety 64
2. Explain the dining
assistant’s role in emergencies 65
3. Demonstrate knowledge
of first aid procedures 65
8
Assisting Residents with
Dementia 75
1. Define “dementia”and
recognize its causes 75
2. Describe Alzheimer’s
disease and identify its stages 75
3. List strategies
for better communication with Alzheimer’s residents 77
4. List common difficult
behaviors related to Alzheimer’s disease 78
5. List and describe
interventions for problems with eating 80
6. Describe creative
therapies for residents with Alzheimer’s
disease 81
9
Observing and Reporting Changes in Residents
85
1. Explain why changes are
important to report 85
2. Describe how to report factual observations
85
3. Recognize changes that are inconsistent
with normal
behavior 86
4. Identify important observations
that should be reported
immediately 87
5. Understand the importance
of observing and reporting a resident’s diet 87
6. Explain fluid intake and output
(I&O) 87
Glossary 91