In this assignment I will be describing an account of the assistance I provided a resident at mealtimes in a care home that I was on placement in.   I will be discussing the use of screening tools to assess nutrition in older people and care planning for effective implementation of nutritional needs.   I will also consider the importance of support provided for people with dementia at mealtimes and the monitoring and promotion of hydration.   I will be looking at best practice guidelines for nutrition and hydration and physiology associated with conditions caused by malnutrition and dehydration.
In accordance with the Nursing and Midwifery Council, Code of Conduct (2008), I will not disclose the name of the practice area, or the resident’s personal details and I will also adhere to the practice area’s copyright and confidentiality policy.

One of the most important things I noticed when on placement in a care home was the emphasis on staff to promote and encourage residents to eat and drink.   Staff were trained to weigh and complete a nutritional assessment on each resident at least monthly, and weekly weights were carried out if a resident was rapidly losing weight.   After speaking to the chef I noticed that the home maximised choice in dining location, type of food, portion size and presentation, also taking into account likes and dislikes.   They also catered for special diets such as diabetic diets, soft and pureed diets as well as for those who were fed by percutaneous endoscopic gastrostomy or nasogastic tube.   I was aware that the staff aimed to maintain independence in eating and drinking, using aids where appropriate.   They also referred residents to dietetics, GP and Speech and Language Therapy when needed.

I was keen to put into practice some of the knowledge and research I had on nutrition and my mentor had asked if I wanted to assist one of the residents, Mrs Smith, with her lunch.   I was encouraged to read her care plan to help me understand her...