• Home Page
  • Consulting Services
    • Nutrition Consulting Services
    • Food Service Management
    • MenuCare Systems
    • Regulatory Compliance
    • Training Classes
  • Publications
  • Testimonials
    • Food Sanitation Training
  • About Us
    • Mission
    • Philosophy
    • Clients
    • Meet Our Executives
    • Meet Our Consultants
    • Career Opportunities
  • Food For Thought
    • Newsletter Archives
  • Resources
    • Ask Our Dietitians
    • FAQ for Consumers
    • FAQ for LTC Professionals
    • Industry Links
  • NCS Store
  • Contact Us
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

  • August 2008
    The Hospitality Concept and Health Care Food Service

    The long term care industry provides meal services to thousands of residents daily.  Providing a meal service that complies with state and federal regulations can be daunting.  It is easy to get so caught up with meeting regulations and day…
    Read more...
  • April 2009
    Proper Feeding TechniquesLong-term care residents should be encouraged to maintain their independence and feed themselves whenever possible. However, there are many reasons why a patient may require feeding assistance.  Physical problems (for example, being unable to hold a fork, tremors that prevent getting spoon to mouth, etc) or cognitive problems…
    Read more...
  • June 2010
    The menu is the cornerstone of the food service department. Effective planning and established systems result in a productive operation, reduced food cost, and enhanced customer satisfaction by providing variety in the menu and consistent quality in the meals served. In addition to menus being nutritious, safe, and cost effective;…
    Read more...
  • July 2008
    Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment

    All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…
    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...
  • December 2008
    Keeping Residents Safe from Foodborne Illnesses

    According to the Federal Food Code 2001, 76 million people in the U.S. become ill from foodborne illness (FBI) and there are 325,000 hospitalizations annually. According to the Centers for Disease Control (CDC ) there are an estimated 5000-9100 deaths related…
    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...
  • March 2009
    When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…
    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...
  • October 2008
    Is snacking beneficial to older Americans?


    As we age it has been shown that there is a reduction in energy intakes. The decreased intake is most likely due to physiological, psychological, economic and social factors. Altered taste and flavor sensations are what can account for the…
    Read more...
Home | Consulting Services | Food Safety Classes | Testimonials | About Us | Food For Thought | Resources | Careers | Contact Us

©2009. All rights reserved. Nutrition Care Systems, Inc. Review our Privacy Policy and Terms & Conditions.
Site designed by KT Design & Development Inc.