The right menu:
For me doing the Menus should not be classed as a chore but part of the patients care that should be carried out with time and understanding.
The right choice of food:
Patients are giving choices of food to suits their needs and preferences. Religion, allergies and special dietary needs relating to illness or condition should be considered.
Provide assistance:
For patients who have got difficulty eating and drinking and I make sure they not rushed with their meals. I also believe that families and carers should be encouraged to visit and offer support at mealtimes.
Red trays:
This is to identify people at risk for malnutrition, the right assistance is provided and food and fluids chart are completed.
MUST screening:
Responsible for weighing and completing MUST chart and action plan accordingly.
Documentation:
I ensure that all the information is recorded as per the trust guidance to facilitate communication between health professionals. If it is not written it did not happen
Handover:
To ensure continuity and the right action is taken. For example: dietician referrals.

The importance of nutrition in older adult:
As an older person continue to age, nutritional habits become important and vital to their overall health. Ageing is frequently associated with decrease in taste and smell, poor dental health and decrease in physical activities which all affect nutrient intake.
Nutrition as Benchmark:
The essence of care (2010) Benchmark for food and drink states that practitioners should encourage patients to eat and drink in accordance to their needs and preferences. People who are screened on initial contact and identified at risk receive a full nutritional assessment. Patient’s care is planned, implemented, continuously evaluated and revised to meet individual needs and preferences for food and drink.
Nutrition and dignity:
People’s preferences should be respected. Privacy should be provided to patients who have difficulty with eating to avoid embarrassment or loss of dignity. When a patient had enough you should not force them as they have the right to make their choices.
Nutrition in hospital:
According to survey carried out by BAPEN (2007) 1 in 3 patients in hospitals and care homes are malnourished. Malnutrition can have a severe effect on pt’s health and wellbeing and general quality of care. Environment: Patient not sat up properly and not comfortable at meals time. Other patients using commodes by the bed side. Encourage the use of dayrooms.
Mental capacity:
Patients affected by Dementia and other cognitive impairment may lose the concept of eating. This can have a serious impact on the symptoms of dementia and general well-being, potentially resulting in a person needing avoidable hospital admission or residential care earlier than anticipated.
Illnesses and diseases:
Specific diseases or conditions can prompt malnutrition such as stroke, Parkinson’s disease which can cause swallowing complications. Cancer and its treatment can cause nausea and pain and prevent pt from eating.
Drugs and other treatments:
Drugs can affect nutritional status by altering food consumption, nutrient absorption and metabolism.
Tests and procedures:
Long periods of starvation (Nil by Mouth) for surgery or test then cancelled.
Disability:
Physical disability as result of stroke or a fracture.
Visual impairment.
Staff levels:
Lack of staff to provide assistance and monitor nutrition intake.

Reduced muscle and tissue mass:
This can lead to decreased mobility and weakness.
Poor respiratory system: Muscle wasting leads to poor respiratory function and increased risk of chest infection.
Deteriorating of wound healing:
Wounds will take longer to heal due to lack of protein.
A weak immune