Nutrition Management for Clinical Staff

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?

#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?

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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?​

#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…​?

#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..​.?

#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…​?

#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: ​

#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:​

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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?​

#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?

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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:

Nutrition and Wound Healing Information for Clinical Staff

MST Malnutrition Screening Tool for Clinical Staff

MST Malnutrition Screening Tool for Clinical Staff

MNA 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?

#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?

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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:

Nutrition and Falls Prevention for Clinical Staff - 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?

#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?

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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:

<Nutritional Supplements in Aged Care for Clinical Staff - Handout

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

#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?

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Dietitians Australia

Don’t let your residents or budget experience the side effects of malnutrition or dysphagia.
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