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The purpose of this assignment is to choose a client who is at risk of malnutrition, by identifying why the client was at risk and how this risk was identified clinically

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Introduction

The purpose of this assignment is to choose a client who is at risk of malnutrition, by identifying why the client was at risk and how this risk was identified clinically. The nutritional tool used to assess the client will be identified, discussed, and explored in-depth. Reasons why the client became at risk will be explained, as well as how the risk was dealt with, managed, and the actions taken to control the risk. An explanation of how this was documented will be explained, and the reasons why it is important to have good nutrition in healthcare will also be discussed. The five step model of the Health and Safety Executive 1998 will be included throughout this assignment. Mrs Watson is 69 years old, when she came to the nursing home to live, the following had to be identified and recorded in the first twenty four hours of arrival as part of the nursing assessment. On admission the nutritional assessment form has to be completed,the form asks for the clients weight which was 43kg her height was 5ft on the BMI scoring sheet Mrs Watson scored 19 given 1 on the Malnutrition Universal Screening Tool chart putting her in the at risk of malnutrition group. ...read more.

Middle

Clients with learning disabilities have greater health needs and are dependent on the carer to maintain their nutritional and fluid needs (Rodwell, S. et al., 2006). Appendix 1 shows the nutritional assessment form which was filled in during the assessment of the client, the form says that if the client responds yes to any of the questions on the form then the Malnutrition Universal Screening Tool (Must) needs to be included. 'Must' is a screening tool with five steps which identify malnourished adults or adults at risk of malnutrition; it contains guidelines to be used for the development of a care plan. 'Must' tool is a reliable practical way for assessing clients at risk as it is quick to identify clients at risk of being malnourished or a risk to malnutrition. It gathers nutritional measurements such as height, weight, and recent weight loss. It determines which group the patient is at risk and so forms an appropriate care plan. The 5 steps of the 'Must' tool Appendix 2, p.8; begins with steps 1-3 which take 3 measurements and score them against the scale provided. Body mass index, weight loss, acute disease effect. Step 4 is when the scores are added up to see if the client is at risk of being malnourished. ...read more.

Conclusion

They can decrease appetite and interfere with the absorption of nutrients. Dorner, D., (1997) tells us that malnutrition increases the risk of chest infection and immobility increases the risk of constipation, which can lead to a poor appetite, urinary retention and an increased chance of getting a urine infection. Malnutrition inhibits mobility and delays recovery; muscle loss can lead to reduced respiratory function. Malnutrition can cause exhaustion, poor mobility, poor appetite, and depression. Providing a nutritious diet will help the client have improved health. Dzik-jurasz., (2007) p21 explains that "as long ago as 1860, Florence Nightingale identified the importance of good food for people's recovery from illness." In conclusion it seems all modern research supports, and highlights the fact that people who don't get the right food and hydration tend to stay in hospital longer, and experience more complications such as hospital acquired infections and pressure sores. Nurses do not have the time to help clients at mealtimes, although nutrition should be treated as a priority it is not always possible to be in two places at once, usually more than one client needs help to be fed, but sometimes there is not enough staff . It is important for the client to feel comfortable in there environment, they should never feel rushed. Assistance should be available when needed, and it is important that the staff communicate well, and have training in nutrition. 1 ...read more.

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