I just need a student response to this discussion post pleasse Discussion Board

I just need a student response to this discussion post pleasse
Discussion Board 2: Nutrition
Matthew Grubb
ADN Program, University of Charleston
NURSA-225: Med-Surg
Professor Brown
2/2/2022
Discussion Board 2: Nutrition 2
As we walk into a house after being outside in the sun, we feel the urge of thirst and immediately go to get ourselves something to drink. However, as we age the sense of thirst can become diminished. Leaving older adults bodies to need fluids replenished and not realizing it. By the time an older adult may feel thirsty they will most like be experiencing dehydration. This can be harmful to older adults putting them at risk for dry mouth, fatigue, dizziness, muscle cramps, confusion, and heart arrhythmia.
Metabolism, absorption, digestion, and excretion change with age effecting the overall digestive process our bodies require to get the benefits from the food and fluids we need to promote and maintain homeostasis. Slowing in the gastrointestinal process requires older clients to increase fiber intake as well as fluid intake to promote improved digestion, absorption, metabolism, and excretion.
Older adults can become malnourished for various reasons. Having access to food or finances can be a leading factor, but as we get older other complications may present themselves. Decreased appetite, decrease muscle strength required for chewing, medications they are taking, peristalis effect movement of bowels, and decrease metabolism all significantly impacting the nourish that is essential to the older adults homeostasis and overall health.
With age comes a reduction in lean body mass and metabolism, decreasing the caloric need of older adults. As a decrease for some nutrients for older adults may occur, increase in need for other nutrients may occur as well. Increase fiber to assist digestive process, protein to improve lean body mass, and healthy fats, such as omega-3 fatty acids are good recommendations to improve the ability to meet dietary needs of an older adult.
Age can be associated with decrease in hemoglobin increasing risk of anemia. With hemoglobin decreasing and increase risk of anemia puts the older adult at risk for poor oxygenation throughout the body, which can lead to risk such as fatigue and difficulty breathing increasing risk for poor tissue perfusion, confusion, and increasing risk of falls along with risk for cardiac damage and brain damage.
Discussion Board 2: Nutrition 3
Clients that have had a stroke would benefit from a modified barium swallow study given by a Speech Language Pathologist and Radiologist. During this study the patients swallowing function of a patient will be properly tested to determine their ability to safely and effectively take food by mouth. Completing trials with various textures of foods and liquids decreasing risk of aspiration. If this study isn\’t readily available a nurse could use their best judgment by performing a bedside swallowing screen.
If a nurse suspects a swallowing issue the nurse would first make sure that the patient is setting up at least 45 degrees and as close to 90 degrees as the patient can tolerate. While palpating bilateral sides of the patient\’s trachea instruct the patient to swallow assessing for movement of the trachea, signs of aspiration such as coughing, and asking the patient if they experience any pain or difficulty.
Thickened liquids such as nectar thick, honey thick, or pudding thick consistency beverages may also be given monitoring for coughing. Recommendation for a chin tuck to assist with swallowing may be warranted as well. Pureed or ground soft foods may be presented to patient assessing ability for chewing, pocketing, and difficulty swallowing. Recommend alternating food with drink, cough to clear throat as needs, setup as close to 90 degrees as possible, use of chin tuck, and have patient or caregiver check for pocketing of food. If the patient is having difficulty with self feeding a referral to Occupational Therapy may be warranted as well to promote independence and restore functional ability and assess for need for adaptive equipment to aide in self feeding such as scoop plate or built up utensils.
Discussion Board 2: Nutrition 4
References
Picetti, D., Foster, S., Pangle, A. K., Schrader, A., George, M., Wei, J. Y., & Azhar, G. (2017, December 7). Hydration Health Literacy in the elderly. Nutrition and healthy aging. Retrieved February 2, 2022, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5734130/
Older adults. MyPlate. (n.d.). Retrieved February 2, 2022, from https://www.myplate.gov/life- stages/older-adults
Holman, H.C., Williams, D., Sommer, S., Johnson, J., Ball, B.S., & Leehy, P. (2019). RN
Nutrition for Nursing-Edition 7.0 (7.0 ed.). ATI.