For a patient to stay healthy, proper nutrition is essential. Lack of essential nutrients can be harmful to both adults and children. It is challenging for someone to remain healthy when the body lacks the necessary protein, minerals, and vitamins. It makes getting better from illnesses, injuries, or surgeries even more challenging. Nurses have in-depth knowledge of health issues like malnutrition, and it is their responsibility to educate patients about the management of this health problem.
Understanding malnutrition.
Malnutrition is a general term that can refer to any nutritional imbalance. Overnutrition, which is common in the developed world, and undernutrition are both examples of nutritional disproportion. Both in developing nations and among hospitalized patients worldwide, undernutrition is a problem.
The complex interaction of underlying disease, disease-related metabolic changes, and decreased nutrient availability results in malnutrition. Reduced intake, impaired absorption, increased losses, or a combination of those factors can all lead to decreased nutrient availability.
Causes of malnutrition
All ages of patients are susceptible to malnutrition, but the elderly are the most at risk. Chronic illness is the main factor causing malnutrition. A patient's appetite may be suppressed and nutrient absorption may be hampered by side effects from prescription drugs or medical procedures. Furthermore, these treatments may cause nausea, vomiting, or diarrhea. In addition, patients frequently have to follow strict diets, which can result in little food consumption.
Inadequate dietary intake and medical conditions are the immediate causes of malnutrition. Insufficient household food security, a poor social and care environment, a lack of adequate health services, and an unhealthy environment are some of the root causes. In developing nations, malnutrition is primarily caused by poverty. Many towns lack full-service grocers that carry fresh produce on a regular basis.
Assessment and screening
Depending on the type of malnutrition and the underlying medical conditions that contributed to the malnutrition, different approaches will be taken to manage it. All patients undergo nutritional screening by nurses, who are successful in identifying those who are malnourished or at risk of becoming malnourished. In addition to reinforcing healthy eating practices and providing resources to support adequate nutrition, patient education is a crucial component of preventing malnutrition.
Identify the causes of a decrease in dietary intake
The patient's nutritional intake could be impacted by a number of variables, so a thorough assessment is essential. It's possible that ambulatory patients' nutritional issues, such as weight loss, are unrelated to their illness. Patients who have dental issues require a dentist referral. Additionally, it might have something to do with chewing or swallowing food, or it might be brought on by depression or a lack of social interaction.
Address underlying issues
Nutritional intake can be impacted by illnesses like cystic fibrosis, irritable bowel syndrome, eating disorders, and more. To improve nutrition, underlying conditions must be stabilized. Dietitians can develop meal plans depending on the specific disease condition to increase intake of fat, carbohydrates, and protein as well as suggest dietary changes to increase calories and other nutrients.
Assist in parenteral or enteral nutrition
Parenteral nutrition infusions or tube feedings may be necessary for patients with chronic illnesses or conditions. When the patient is unable to take the medications orally, placing a gastric tube is important. The general health and prognosis of patients are affected by enteral and parenteral nutrition. Dietitians conduct nutrition assessments and make feeding recommendations.
Depending on what caused a patient's malnutrition, different treatments are available. Whether a patient should be treated in a hospital or at home depends on the severity of their malnutrition. Dietary changes are the main form of treatment for patients who can eat on their own.
Patients are instructed by nurses on how to make healthy food choices and the nutritional value of various foods. Nurses may need to give patients intravenous nutrition if they won't or are unable to eat. Through screenings, assessments, and intervention delivery, nurses have a duty to address patients' nutritional needs.
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