CCR2 ALL UNIT

Define dysphagia

It is a swallowing disorder characterized by problems in involving food, liquid, or saliva from the mouth to the stomach

Identify the cause of dysphasia (give 3 examples)

• stroke

• Traumatic brain injury

• General ageing

• Progressive neurological disease

• Head and neck cancer

• Neurotoxins (eg snake venom)

What are the different types of fluid consistencies

0. Thin

1. Slightly thick

2. Mildly thick

3. Moderately thick

4. Extremely thick

How many scoop of thickener for both 100ml and 200ml for slightly thick

100ml =1/2 scoop of thickener

200ml=1 scoop of thickener

How many scoop of thickener for both 100ml and 200ml for mildly thick

100ml =1 scoop of thickener

200ml =2 scoops of thickener

How many scoop of thickener for both 100ml and 200ml for moderately thick

100ml =2 scoop of thickener

200ml=4 scoops of thickener

How many scoop of thickener for both 100ml and 200ml for Extremely thick

100ml=3 scoop of thickener

200ml=6 scoops of thickener

What are the types of diet consistencies

4.Pureed

5. Minced and moist

6. soft and bite sized

7(ec). Easy to chew

7. Regular

Identify methods of food preparation to obtain the various consistencies

• manually cut into smaller pieces with spoon

• Sliced / chopped with knife

• Mashed

• Blend

Identify methods of liquid preparation to obtain the various consistencies

Mixed with thickener

Describe the steps to take for food safety precaution

• always perform hand hygiene

• Ensure the correct diet is ordered for the client

• Check before serving the diet to client

• Food should be stored in the right temperature

• Food should be thrown away if left unfinished or untouched

Identify situations for changing diet consistencies

• difficulty eating or drinking

• Poor nutritional intake

• Swallowing impairments

Identify purpose for changing diet consistencies

• To rehabilitate the swallowing function using compensatory methods

• Reduce risk of choking or aspirating food or fluid

• To ensure people with dysphasia can manage diet and fluids safely while receiving adequate nutrition

Explain complications of improper diet consistencies

Choking

• Incorrect diet consistencies may cause client to choke on the food

Aspiration pneumonia

• Food can go down the respiratory tract and cause infection of the lungs

Outline consideration & precautions in preparing food

Ensure correct consistency

• Check what kind of diet consistency was ordered

• Be extra careful when preparing consistency for liquid/drinks

Hand hygiene

Check expiry dates

Outline considerations when feeding client with dysplasia

Prepare

• the right texture, composition and consistency

• Client must be in upright position with a bib on it

Observe the client closely, pause when there’s a cough

Encourage client to participate in self feeding and chewing food well

Provided assistance device if required for independence

Minimise distractions, client should not talk when eating

Document client behavior and any abnormalities during feeding

Identify the types of clients who need assistance with oral feeding

• Visual impairment

• Upper Limb limitation

• Difficulty in chewing or swallowing

State the considerations when feeding the client that have swallowing difficulties

• Provide meals compromised with soft foods or thickened fluid

• Place food on the unaffected side(strong side) of the mouth in client of facial paralysis. The assistance should ensure the food does not accumulate in the cheek of the affected side

• Initiating the swallowing reflex by gentle pressure on the tongue with the feeding utensil

• Offering all food and fluid carefully and monitoring to avoid or detect aspiration

• refer to speech therapist for assessment

State THREE considerations when feeding for client with limb weakness

• Assist on the stronger side on client if client has stroke

• Encourage client participation

• Engage client in conversation and seek client preference on the order of food he/she prefer

State the consideration when feeding client with visual impairment

• Encourage client independence

• The assistant should inform the client of the proximity and location of hot article

• Meal should be placed where it can be seen and smelt, to stimulate the appetite

• If client is unable to feed themselves, they should be asked to indicate when they are ready for the next mouthful of food

• Seif feeding should be encouraged to promote independence and dignity

State FOUR responsibilities when assisting conscious adult client with oral feeding

• Ensure that the client is comfortable, and the table is adjusted to the appropriate height

• Elimination and hygiene needs should be attended to before the meal is started

• The assistant should ascertain whether the client prefers one food at a time or a combination

• Ensure that food or fluids are not too hot or cold

• The food should be presented at a rate that meets the client’s needs, giving them sufficient time to chew and swallow each mouthful and to maintain dignity \

• Sips or fluid should be offered during meals

• Encourage independence to promote dignity

• Report and record the intake of food and fluid

State FOUR safety precaution during feeding

Observe for signs of:

• Choking - no sound

• Respiratory distress

• Aspiration

• Decrease level of consciousness

Define diabetes mellitus

Is a condition where the body is unable to regulate blood glucose efficiently and causes it to be at abnormal level.

Describe type ONE diabetes

• An autoimmune disease when the immune system attacks and destroys the beta cells in the pancreas.

• Pancreatic beta cells do not produce enough insulin to regulate blood glucose level

Describe type TWO diabetes

• The body’s muscle, fat and liver cells are unable to process glucose

State THREE purpose of monitoring blood glucose

• Prevention of diabetes

• Diagnosis

• Management & Treatment

What’s the normal range of blood glucose before meal

4.0 -8.0mmol

what’s the suboptimal of blood glucose level before meal

8.1-10.0mmol

what’s the unacceptable range of blood glucose before meal

more than 10.0mmol

What’s the normal range of blood glucose level after meal

5.0 - 10.0mmol

What’s the suboptimal rang of blood glucose level after meal

10.1-13.0mmol

What’s the unacceptable range of blood glucose level after meal

More than 13mmol