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Improving nutrition for older people in acute settings

Improving nutrition for older people in acute settings

Improving nutrition for older people in acute settings

Carolyn Best and Helen Hitchings
Carolyn Best and Helen Hitchings
on behalf of Royal College of Nursing

$30.00 $ 30.00 $ 30.00

$30.00 $ 30.00 $ 30.00

$ 30.00 $ 30.00 $ 30.00
$ 30.00 $ 30.00 $ 30.00
Normal Price: $30.00 $30.00

Review:

Launch date: 29 Jan 2018
Expiry Date:

Last updated: 29 Oct 2018

Reference: 186356

This course is no longer available

Exam is embedded in the course
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Course Availability

This course is only available to trainees days after purchase. It would need to be repurchased by the trainee if not completed in the allotted time period. This course is no longer available. You will need to repurchase if you wish to take the course again.

Description

Older people have an increased risk of becoming malnourished when they are ill. Admission to hospital may affect their nutritional intake and nutritional status. Nutrition screening and implementation of nutrition care plans can help minimise the risk of malnutrition in acute care settings, if used effectively. The nutritional care provided to older inpatients should be timely, co-ordinated, reviewed regularly and communicated effectively between healthcare professionals and across shifts. This learning module explores what malnutrition means, why older people in hospital might be at risk of malnutrition and the effect hospital admission might have on nutrition and fluid intake. It makes suggestions for addressing these issues, encourages nurses to look at the nutritional care provided in their clinical area, to reflect on what they do well and consider what can be done to improve patients' experiences.

Objectives

After completing this module you should be able to:
Explain what malnutrition means and how it affects an older person who is ill.
Describe the effect of hospital admission on intake of food and fluid.
Outline the importance of the screening process and clinical judgement in identifying malnutrition.
Provide insight into simple measures that could improve the nutritional care of inpatients.
Recognise the effect of dementia on nutrition and fluid intake.
Explain the importance of oral hygiene in maintaining nutritional care.
Carolyn Best and Helen Hitchings

Author Information Play Video Bio

Carolyn Best and Helen Hitchings
on behalf of Royal College of Nursing

Carolyn Best, Nutrition nurse specialist, nutrition and dietetic department, Royal Hampshire County Hospital, Hampshire Hospitals NHS Foundation Trust, Winchester, England.
Helen Hitchings, Nutrition and Dietetic Service lead, Hampshire Hospitals NHS Foundation Trust, Basingstoke, England.

Current Accreditations

This course has been certified by or provided by the following Certified Organization/s:

  • American Nurses Credentialing Center (ANCC)
  • 0.50 Hours
  • Royal College of Nursing (RCN)
  • 1.00 Hours

Faculty and Disclosures

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