Excellent clinical care is underpinned by proper nutrition. In a situation where the nutrition intake of a patient is impaired over time, deficiencies of diet happen. Due to illness, a patient who is admitted to the hospital may have lost the ability or desire to eat or malnourished. Not being able to address the issues and address the problems appropriately will make the nutrition status of the patient to be compromised further. The group of healthcare professionals who give care to patients 24hours in a hospital setting is nurses, and they are in a position that is ideal in identifying nutritional problems and also investigate concern that was initiated as well as a referral (Best, 2008). Unfortunately, nurses do not always recognize the role that is important that they play in the nutritional care of a patient.

Annually thousands of patients are staved in the midst of plenty. Similar observations in patients are still being seen of patients in the 21st century. Poor nutrition in the hospital can be seen as not a problem that is new, but little importance has been given to this healthcare aspect. Vitamin deficiency and malnutrition went unrecognized often and also not treated by the staff in the hospital, and few patients do have their body weight checked (Dudek, Lippincott Coursepoint for Dudek’s Nutrition Essentials for Nursing Practice, 2013). Many guidelines, resolutions, and policies have been enacted in response to the recognition made of the poor health nutrition towards the end of the 20th century into the 21st century in addressing the problem.

Malnutrition is a problem that is common globally, and in countries that are developed, it is explicitly linked to alcoholism and poverty. Patients in the hospital also encounter it. Malnutrition, in other words, means starvation, but it encompasses inadequacy of nutrient in a diet. Nutrition has been recognized in people having restricted, limited intake of food, but it also links with food intake in excess. Those having malnutrition may be having evidence for protein-energy malnutrition and deficiencies in mineral and vitamins more so after surgeries that are major and chronic illness. The cause of hunger is low nutrients availability due to intake that is poor or deficiency as a result of the disease. Malnutrition is the most disease consequence in countries that are developed (Dudek, 2014). The treatment of the disease that is underlying should be given attention for it will result in a spontaneous improvement in the status of nutrition. Nutrition that is adequate plays a role that is important in optimal health maintenance.

Nutrition screening, as well as an assessment that is appropriate, is essential in the early treatment and detection of nutritional status that is poor. The selection in nutrition ought to be fats, a procedure that is done merely within 24 hours of admission by the nursing staff. The healthcare professional that is closest to the patient within 24hours is the nurse and therefore, should enough information about the eating habits of the patient and status of nutrition. Assessment in the diet is a process that is more in-depth that should be determined by nutrition screening results and should be done by a dietitian or support team n nutrition. It is among the process that is employed in identifying patients with malnutrition risk, for the care plans that are appropriate in food can be activated in time (Dudek, 2008).

An important role is played by nutrition in the recovery process of the patients, and the nurses who are registered have played a position that is central traditionally in meeting the patient’s needs in nutrition while it can be argued that food is a responsibility for everyone. There has been variance in the nurses extend in involvement in the patients’ nutritional care over time, showing the perception that is changing of the nurses and that of the public about their responsibility’s nature.

Food and water are need by everyone to stay alive and to keep the body in normal function. A diet that is balanced is one of what gives nutrients that are sufficient in maintaining a healthy body. Without a balanced diet that is adequate, a person may not be getting all the required nutrients for a body that is healthy. Malnutrition can be caused by unhealthy food. Nutrition can make an individual ill (Dudek, 2010). Having an adequate diet that is balanced is very important during sickness or after surgery. The body wants nutrients that are sufficient in recovery aiding. Individual who are undernourished take in more resources of healthcare.

Parenteral nutrition (PN) is the nutrients administration through the intravenous (IV) or preferably a parenteral route and is employed widely in preventing or treating malnutrition at home or the hospital. Total parental nutrition(TPN) is commonly used in the discussion of nutrients via the intravenous route. TPN suggests that all the nutritional needs are received by the patient through the intravenous route. It is thus appropriate to refer to intravenous nutrition administration as parenteral nutrition for not all the patients will get their nutrients in full through this route. The nutritional support provision is shown when meeting the dietary need is not easy via the oral way (Susan Dudek, 2014). The indication of PN occurs in a situation that the gut is not functional, access cannot be allowed, or the total nutritional needs of the patient cannot be met by enteral feeding only.

Re-feeding syndrome is a term used to refer to a fatal combination that is potential of severe fluid and shifts in the electrolyte, and metabolic implications that are related, which can happen when the nutrition support is started in patients who are malnourished. Re-feeding is the physiological and metabolic consequences of the depletion, depletion, shifts that are compartmental and as well as the interrelationships of potassium, phosphate, metabolism of glucose, fluid restriction and deficiency in the vitamin (Dudek, 2013).

Dehydration, loss of weight and malnutrition are possible outcomes for a patient who is having a decline in the intake that is oral that is irretrievable. Oral diet persistence when swallowing difficulties develop may leave the patient at risk of having aspiration pneumonia. The nutrition support provision and artificial nutrition in nasogastric form or gastrostomy tube feeding may overcome some of the underlined difficulties and give out diet and fluid level that is appropriate and regular, but the expectation cannot extend to restore the function level of consciousness of the patient. Seriously sick patients or those in the terminal phase of their sickness do not respond to the nutrition support administration similarly as patients having the potential in recovery. The basing of the proceeding with the nutrition support decision should be on principles that can benefit the patient by maintaining or restoring the health, minimizing harm while maximizing the benefits (Best, 2008).

The adequate and appropriate nutrition provision is the health professionals’ responsibility involved in caring for patients who are admitted at the hospital. On the other hand, for patients who need nutritional support, specifically parenteral nutrition, specific support in additional as well as advice are necessary for managing their requirements of food. This is because of the issue that is complex that arises commonly in the monitoring and provision of a patient with PN (Dudek, 2013).

The article examines some of the issues that arise when patients who need home enteral feeding are discharged from hospital into care homes or t their homes. Recognition is made that some of the patients will attend the hospital only for the feeding tube insertion and be discharged the same day to go back home. The issues, as well as problems that might be created, are the same to those that can arise of patients discharged from the hospital.

References

Best, C. (2008). Nutrition: A Handbook for Nurses. New York: Wiley Series in Nursing.

Dudek, S. (2013). Lippincott Coursepoint for Dudek’s Nutrition Essentials for Nursing Practice.     Philadelphia: Lippincott Raven,.

Dudek, S. (2014). Nutrition Essentials for Nursing Practice + Coursepoint Passcode, 12 Month     Access. Philadelphia: Lippincott Williams & Wilkins,.

Dudek, S. (2008). Nutrition Essentials for Nursing Practice. Chicago: A John Wiley & Sons,     Ltd.,.

Dudek, S. (2010). Nutrition Essentials for Nursing Practice. Lippincott Williams & Wilkins, .

Susan Dudek. (2013). Nutrition Essentials for Nursing Practice. New York: Lippincott Williams     & Wilkins, .

Susan Dudek. (2014). Nutrition Essentials for Nursing Practice PrepU Access Code.     Philadelphia. : Lippincott Williams & Wilkins,.

 
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