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Food For Thought - Newsletter Archives

Hydration

Next to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports nutrients, and flushes toxins from your body.

 

Long-term care residents, especially residents with dysphasia who are orally fed, are at increased risk for dehydration.  Older residents are also at increased risk for dehydration because the mechanism that triggers thirst becomes less sensitive with age.  As we age, a lower percentage of our body weight is water, so dehydration occurs more rapidly.    Anyone may become dehydrated, but young children, older adults and people with chronic illnesses are most at risk. 

 

Residents who have the following are at risk for becoming dehydrated:

  • Dementia/cognitive impairment
  • Fever
  • Diarrhea/vomiting
  • Dependence on staff for eating and drinking
  • Difficulty swallowing
  • Use of certain medications
  • Excessive sweating
  • Draining wounds or pressure ulcers
  • Depression

The following are signs and symptoms of dehydration:

  • Rapid weight loss
  • Dry or sunken eyes
  • Dry mouth
  • Changes in mental status
  • Fever
  • Vomiting
  • Concentrated urine/decreased urine volume
  • Dizziness
  • Increased combativeness or confusion

Below are appropriate interventions to prevent dehydration:

  • Offer fluids frequently throughout the day (at med passes, before and after personal care, at activities, before bedtime).
  • Provide early morning beverage carts, provide mid-day hydration carts, or evening beverage carts.
  • Offer extra fluids on meal trays
  • Offer ice chips, ice cream, fruit ices, soups, gelatins, and other foods with a high fluid content.
  • Monitor at-risk patients for physical signs of dehydration.
  • Refer patient to speech and language pathologist if patient appears to have difficulty swallowing.
  • Recommend adaptive equipment for eating and drinking if appropriate
  • Report signs/symptoms of dehydration to nursing staff
 
 
Food For Thought - Newsletter Archives

Previous Newsletter Articles

  • April 2009
    HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
    Read more...
  • September 2009
    Accurate Weight Measurements - a MUST HAVE for LTC!Accuracy of weight measurements is essential to the nutrition assessment of a resident in long-term care and sets the stage for nutrition intervention.  Weight measurement is used to calculate energy, protein and fluid needs; used as an indicator of nutritional and health…
    Read more...
  • January 2010
    We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …
    Read more...
  • July 2008
    CDC Announces Updated Guidelines for Isolation Precautions

    Preventing transmission of infectious agents in healthcare settings 2007

    The Guideline for Isolation Precautions: Preventing Transmission of Infectious Agents in Healthcare Settings 2007 updates and expands the 1996 Guideline for Isolation Precautions in Hospitals. The transition of healthcare…
    Read more...
  • July 2008
    Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight

    Introduction
    Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
    Read more...
  • July 2009
    Summertime Grilling Safety TipsSummertime and outdoor grilling go hand in hand when it comes to the warm months, but a foodborne illness can ruin a perfect picnic or cookout.  However, a little bit of planning can prevent a foodborne illness from occurring which happens so often in the warm summer…
    Read more...
  • September 2008
    Food Safety and Sanitation Training in Long Term Care


    With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food…
    Read more...
  • January 2010
    As our residents age, they experience changes in their physical and mental abilities which may require alterations in the consistency of their diet. Dysphagia affects anywhere from 35 to 60 percent of elderly people living in long term care facilities. It is important as health care providers to ensure that…
    Read more...
  • June 2009
    Liberalized Renal Diets in Long-Term Care FacilitiesThe American Dietetic Association recommends that long-term care facilities liberalize therapeutic diets to maximize meal intake of residents who are at nutritional risk. In many cases a regular diet improves meal intake, minimizes struggles over dietary compliance, and improves a patient’s quality of life. …
    Read more...
  • July 2009
    Alternate Forms of Hydration in the Summer MonthsIn these hot summer months, the body is begging for liquids.  But instead of reaching for a glass of water, why not eat a slice of watermelon?   A suitable daily allowance for water in adults is 2.5 liters per day, or approximately 2.5…
    Read more...
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