Nutrition

Green, S. and Jackson, P.A. (2006) Nutrition. In, Alexander, Margaret F., Fawcett, Josephine (Tonks) N. and Runciman, Phyllis J. (eds.) Nursing practice: hospital and home: the adult: 3rd edition. Oxford, UK. Churchill Livingstone, pp. 787-812.

Abstract

Eating and drinking are integral parts of human existence. An adequate intake of nutrients and water is required to maintain physiological function, to allow for growth and maintenance of tissues, and to provide energy to meet the demands of daily living. Although a biological necessity, eating and drinking have significance beyond the merely physiological, forming an important part of social and psychological well-being. In any society, food production and preparation are central activities; the preparation and consumption of food may take up several hours a day. Meals are used as a time for people to come together, food or drink may be offered to make a guest feel welcome, and formal meals may be a feature of family, religious or national ceremonies. The importance of the role of the nurse in ensuring nutritional needs are met is well recognised. Indeed, food and nutrition is one of the eight aspects of fundamental and essential care highlighted in Essence of Care (DH 2003a). the responsibilities of the nurse concerning nutritional care are extremely varied and range from preventing malnutrition to caring for the malnourished. For example, nurses may be involved in aspects of nutritional care relating to health education, particularly activities related to the rise in the incidence of obesity and type 2 diabetes mellitus. Nurses may also be involved with the care of the individual receiving enteral or parenteral nutrition. Nurses now play a more minor role in the preparation and serving of food to individuals in there are than in previous years. Changes in food delivery and serving methods have acted to reduce the nursing input required at mealtimes. In many areas there is a necessary delegation of responsibility concerning mealtime care to qualified health care assistants or unqualified staff. However it must be remembered it is the qualified nurse who is responsible for ensuring the food is provided, as appropriate to the patient in their care; ‘Nurses have a clear responsibility for ensuring that the nutritional needs of patient are met’(United Kingdom Central Council for Nursing, Midwifery and Health Visiting1 997).b

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Contributors

Author: S. Green

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