Nutrition Management for Clinical Staff

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The Nutrition Management Course for clinical staff includes 6 modules;

Nutrition in the Elderly
Nutrition and Dementia
Special Diets in Aged Care
Nutrition and Wound Healing
Nutrition and Falls Prevention
Nutritional Supplements

Nutrition in the Elderly

The Nutrition in the Elderly course is designed to increase the general knowledge of clinical staff to meet the nutritional needs of the elderly and examine the causes and consequences of malnutrition. You will learn: · The importance of nutrition in the elderly; Identify causes of undernutrition in the elderly ; Discuss and identify nutritional strategies to improve oral intake in elderly people; The causes and consequences of undernutrition; How to establish nutritional goals and management of undernutrition.

Please download a handout for this module here:

Test what you have learned from the video in the multiple choice quiz below:

#1. What is NOT a cause of undernutrition in the elderly?

Being on a restricted diet eg. no fruit, no dairy

Overdoing exercise

Having >8 medications

Poor dentition

#2. If a resident with T2DM had a poor appetite and 8kg weight loss over 3/12, which of the following nutritional interventions could be used?

Continue the diabetic diet – weight loss is good

Cease the diabetic diet, provide a HEHP diet

Consider fortified milkshakes/supplements if eating <1/2 meals

Both B and C

#3. Which of the following is the BEST example of components within a HEHP diet?

Egg, water, ice cream, fish, wholemeal bread

Egg, iced coffee, yoghurt, meat, buttered cheese sandwich

Egg, water, ice cream, buttered vegetables, creamy pasta

Egg, iced coffee, yoghurt, vegetables, white bread

#4. If a resident is constipated and not eating much, which strategies could be recommended?

Encourage fibre only

Encourage exercise

Encourage fibre and fluid

Both B and C

#5. By age 70, it is not uncommon to have reduced taste and about a third of tastebuds left compared with at age 30

True

False

#6. Presence of infections and/or pressure injuries do not require any nutritional interventions?

First option

Second option

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition and Dementia

The Nutrition and Dementia course provides clinical staff with the strategies needed to increase nutrition levels across people living with dementia. You will learn: The impact diet has on cognition; The reasons for malnutrition in people with dementia; The risks of malnutrition and dementia; Nutritional strategies for food refusal in dementia; How to improve oral intake for people with dementia.

Click on the image to download the handout

Test what you have learned from the video in the multiple choice quiz below:

#1. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. In Joe’s case, what could be contributing factors causing malnutrition?

Constant pacing, therefore increased protein and energy requirements

Poor appetite due to not receiving hunger signals from the brain

Constipation

Too agitated to complete meals

All of the above

#2. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. Joe is at times refusing to eat. Some possible strategies to increase oral intake could be…?

Provide finger foods

Offer familiar and preferred foods such as Italian foods

Remind Joe to sit down and eat

If agitated, wait until Joe is calmer before offering food

A, B and D

#3. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. You observe Joe avoiding his main meal, but eating most of his dessert. He has a sweet tooth, so the best way to assist Joe to eat adequately is to...?

Draw his attention back to eating the main meal

Offer large desserts or second helpings of dessert

Give him a sandwich to make up for skipping the main meal

Offer a cup of tea or coffee with the dessert

All of the above

#4. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. Some environmental considerations to reduce Joe’s agitation or confusion would be to…?

Play calm music quietly in the background

Have simple table settings

Turn on the TV

Ensure the table is wiped down and smells clean

Both A and B

#5. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. You observe Joe refusing to drink. Ways to improve his hydration and increase his calorie intake could involve:

High energy, high protein soups

Ice cream and custard

Ice blocks

Nutrition Supplements

All of the Above

#6. Joe is an 89yoM with dementia, of Italian background and has been refusing meals and constantly pacing. He has lost >5kg over the past 2/12 and becomes agitated, looking for his deceased wife. At meal times he eats ¼ to ½ of his meals independently, depending on his level of anxiety and his bowels have not opened for 5/7. You have tried a number of strategies, but Joe is still not completing his meals and has lost a further 2kg. Further investigations could include:

Checking if Joe has a sore mouth/throat or sore teeth

Checking if Joe has any chewing or swallowing issues

Checking if Joe needs more prompting or feeding assistance due to progression of dementia

Requesting a medication review in case medications are affecting appetite

All of the Above

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition and Special Diets

This module gives clinical staff the detailed knowledge they need to meet the nutritional needs of residents on different special diets. You will have a greater understanding around: Texture modified diets; Diabetic diets; Gluten-free diets; Lactose-free diets; IBS/ Low FODMAP Diet; High protein, high energy and fortified diets; High fibre diets.

Please download a copy of the presentation here:

Test what you have learned from the video in the multiple choice quiz below:

#1. Which 4 cereal/grain foods contain gluten?

Wheat, Barley, Rye, Oats

Wheat, Barley, Oats and Corn

Wheat, Corn, Rice, Oats

Corn, Oats, Millet, Quinoa

#2. Which of the following is a “usual FODMAP suspect”?

Peas

Pumpkin

Cabbage

Bananas

#3. Which dairy foods have very little lactose and may be tolerated in small amounts?

Hard Cheese

Butter

Cream in small amounts

All of the Above

#4. When is a HEHP diet appropriate?

To assist bowel management

In cases of malnutrition or recent significant weight loss

Poor appetite

B and C

#5. Which two food groups combined should supply 50% daily fibre?

Meat and legumes

Fruit and dairy foods

Fruit and vegetables

Meat and dairy foods

#6. High GI foods cause BGLs to rise high over a short period of time, and then drop down quickly which can influence unstable BGLs in people with diabetes?

True

False

#7. A strict Low FODMAP diet is intended to be permanent?

True

False

#8. Residents with diabetes should follow a special diabetic diet?

True

False

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition and Wound Healing

The Nutrition and Wound Healing module has been designed to increase clinical staff knowledge of nutrition and wound care management. You will learn: The risk factors for wounds; The role of nutrition in wound healing; Nutrition support for wounds.

Please download a copy of the presentation here:

MST Malnutrition Screening Tool for Clinical Staff

MNA Screening Tool for Clinical Staff

Test what you have learned from the video in the multiple choice quiz below:

#1. Recommendations for energy intake in people with pressure injuries include?

1.2-1.5g of protein per kg body weight

30-35 calories per kg of body weight

Ceasing dietary restrictions if currently in place

Fortifying meals and/or using nutritional supplements

B, C and D

#2. It is important to monitor hydration to assist wound healing because:?

Good hydration promotes blood circulation to the wound

Fluid losses can compromise wound healing, such as losses via sweating, fevers, diarrhoea, vomiting and wounds with heavy exudate

Skin is less elastic and prone to breakdown with dehydration

Excessive water intake can compromise wound healing

A, B & C

#3. If dietary energy requirements are not met, dietary protein will be utilised for bodily energy rather than collagen synthesis thus delaying wound healing.

True

False

#4. A deficiency in Vitamin B12 will impede wound healing?

True

False

#5. Malnutrition is itself a risk factor for developing wounds?

True

False

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition and Falls Prevention

The Nutrition and Falls Prevention module gives clinical staff a solid understanding of the nutritional requirements needed to improve general health in the elderly and how the proper nutrition can aid in both the prevention and recovery of falls. You will learn: The importance of nutrition in the elderly; The role malnutrition plays in falls; How to identify key nutrients involved in bone health; Determine nutritional factors that may lead to falls risk; The components and nutritional requirements for a healthy diet in aged care; How to manage nutrition post falls.

Click on the image to download the handout:

Test what you have learned from the video in the multiple choice quiz below:

#1. How does malnutrition increase the tendency for falls in the elderly?

Loss of muscle mass

Weight loss contributes to falls

Weakness associated with malnutrition

Gait abnormalities associated with malnutrition

All of the Above

#2. The three main nutrients needed for bone health are?

Vitamin A, C and E

Vitamin D, Calcium and Magnesium

Vitamin D, C and Phosphorus

Vitamin D, Calcium and Phosphorus

Vitamin A, Calcium and Phosphorus

#3. Which of the following can negatively affect bone health?

Diseases eg. Coeliac disease, Crohn’s disease

Smoking

Particular medications eg. Ventolin

Sedentary lifestyle

All of the Above

#4. Foods/drinks that would be most beneficial for nutritional management post fall would be?

Fish, soups, fruit and vegetables

Dairy foods/drinks, meat, eggs, supplement drinks

Fruit, bread, tea/coffee, water

Desserts, porridge, juice, supplement drinks

#5. Bone density is improved in people who do resistance training exercises, as muscle pulling on bones will stimulate bone remodelling?

True

False

#6. Research has found that supplementation with Vitamin D has delayed the development of osteoporosis?

True

False

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition and Supplements

The Nutrition and Supplementation in Aged Care module aims to increase general knowledge of how to use nutritional supplements for optimum nutrition in aged care. You will learn: The different types of supplements; The reasons for commencing supplements; Strategies for effectively use supplements; How to monitor consumption; How to make homemade nutritional drinks.

Click on the image to download the handout:

Test what you have learned from the video in the multiple choice quiz below:

#1. Supplements can be commenced for a resident if?

They have lost weight unintentionally

They have a hypermetabolic condition eg. COPD, Cancer, Parkinson’s Disease, Pressure injuries

They have Dysphagia

They have poor appetite

All of the Above

#2. Med Pass can improve compliance of taking nutritional supplements because?

There is less likelihood of residents having loose bowels

Med pass can decrease the likelihood of flavour fatigue

Residents are more likely to take a supplement if seen as “medicine”

There is less interference with appetite

Answers B, C and D

#3. One of the residents at your facility is refusing a milky supplement drink. To improve consumption/compliance, you could?

Try heating/warming the supplement drink

Try a different flavour

Try to present the drink in nice glassware

Try adding it to porridge/breakfast cereal

All of the Above

finish

Results

You've passed! Well done.

You've nearly passed. Try again!

Nutrition Management for Clinical Staff

The Nutrition Management Course for clinical staff includes 6 modules;

Nutrition in the Elderly

#1. What is NOT a cause of undernutrition in the elderly?

#2. If a resident with T2DM had a poor appetite and 8kg weight loss over 3/12, which of the following nutritional interventions could be used?

#3. Which of the following is the BEST example of components within a HEHP diet?

#4. If a resident is constipated and not eating much, which strategies could be recommended?

#5. By age 70, it is not uncommon to have reduced taste and about a third of tastebuds left compared with at age 30

#6. Presence of infections and/or pressure injuries do not require any nutritional interventions?

Results

Nutrition and Dementia

Results

Nutrition and Special Diets

#1. Which 4 cereal/grain foods contain gluten?​

#2. Which of the following is a “usual FODMAP suspect”?​

#3. Which dairy foods have very little lactose and may be tolerated in small amounts?​

#4. When is a HEHP diet appropriate?

#5. Which two food groups combined should supply 50% daily fibre?​

#6. High GI foods cause BGLs to rise high over a short period of time, and then drop down quickly which can influence unstable BGLs in people with diabetes?

#7. A strict Low FODMAP diet is intended to be permanent?​

#8. Residents with diabetes should follow a special diabetic diet?

Results

Nutrition and Wound Healing

#1. Recommendations for energy intake in people with pressure injuries include?

#2. It is important to monitor hydration to assist wound healing because:?

#3. If dietary energy requirements are not met, dietary protein will be utilised for bodily energy rather than collagen synthesis thus delaying wound healing.​

#4. A deficiency in Vitamin B12 will impede wound healing?

#5. Malnutrition is itself a risk factor for developing wounds?

Results

Nutrition and Falls Prevention

#1. How does malnutrition increase the tendency for falls in the elderly?

#2. The three main nutrients needed for bone health are?

#3. Which of the following can negatively affect bone health?

#4. Foods/drinks that would be most beneficial for nutritional management post fall would be?

#5. Bone density is improved in people who do resistance training exercises, as muscle pulling on bones will stimulate bone remodelling?

#6. Research has found that supplementation with Vitamin D has delayed the development of osteoporosis?

Results

Nutrition and Supplements

#1. Supplements can be commenced for a resident if?

#2. Med Pass can improve compliance of taking nutritional supplements because?

#3. One of the residents at your facility is refusing a milky supplement drink. To improve consumption/compliance, you could?

Results

Don’t let your residents or budget experience the side effects of malnutrition or dysphagia. Call us on 1300 850 246 or email and request a call back.

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#1. Which 4 cereal/grain foods contain gluten?

#2. Which of the following is a “usual FODMAP suspect”?

#3. Which dairy foods have very little lactose and may be tolerated in small amounts?

#5. Which two food groups combined should supply 50% daily fibre?

#7. A strict Low FODMAP diet is intended to be permanent?

#3. If dietary energy requirements are not met, dietary protein will be utilised for bodily energy rather than collagen synthesis thus delaying wound healing.

Don’t let your residents or budget experience the side effects of malnutrition or dysphagia.
Call us on 1300 850 246 or email and request a call back.