Food For the Sick

Food is an important part of medical treatment for the patient. While it is the doctor’s responsibility to decide what kind of food the patient may have, it is the home nurse’s responsibility to see that the food served him retains its nutritive value. She must also see that the food is so well prepared and attractively served that the patient will want to eat. Some patients will need help in feeding themselves, and this assistance should be provided as necessary. The home nurse should observe and report to the doctor the amount of food eaten by the patient, any variation in his appetite, and any gain or loss in his weight.

If the doctor does not specify, he should always be asked what kind of diet the patient may have. In some instances the doctor will simply say, “A regular diet; give him anything he wants to eat.” He means, of course, that the patient may be offered food at regular meal times and that his favorite foods may be included. Because water is as important as food in illness, it should be offered frequently unless the doctor orders otherwise.

When one is weak and hungry, waiting for food is extremely trying. If the stomach is entirely empty, its wall touch, causing pangs of hunger. To avoid distress form hunger on the part of the patient, the home nurse should see that he is fed at regular intervals to go to the table; his tray should be prepared and given to him before the family eats and while the food is hot and most palatable. When the patient is allowed to have a light or a full
diet he probably can eat many of the same foods that are prepared for the family.
Preparing identical menus for the patient and the family eliminates additional work for the home nurse. Always every effort should be made to see that the atmosphere at mealtime is as pleasant as possible.

Since its appearance may affect the appetite favorably or unfavorably, the tray should be pleasing to the eye, Dishes should be attractive and related to the size of the tray. The tray cloth and the napkin should be spotless Paper tray covers and napkins are convenient, inexpensive, and disposable. Different kinds of decorated or colored napkins provide and element of interest and color that is pleasing to adults as well as to children. The practice of placing a fresh flower or a little surprise on the tray may help to make mealtime and occasion to which the patient looks forward with pleasure.

Because the sight, aroma, and taste of food that one enjoys aid the digestion, the foods served the patient should be those that he likes, if the diet allows them. Care should be taken to make sure that each food is sufficiently seasoned, tastes good, and it as appetizing and attractive as possible. Fresh, colorful foods should be selected, and vegetables should be cooked in as small an amount of water as possible and served at once. Liquids served hot must be only pleasantly hot so as not to burn the lips and tongue

Before the tray is brought into the sick room, the patient should be allowed to use the bedpan, if desired. He should have an opportunity to wash his hands and face so that he can be clean and order, the backrest or pillows adjusted to his comfort, and the bed table arranged comfortably and conveniently. The patient who is calm and relaxed will have less difficulty in digesting his food.

The cooperation of the patient is essential if there are any limitations on his diet. Any questions he may have regarding a special diet ordered for him should be answered if at al possible. If certain foods are restricted, he will accept their elimination more readily if he knows something about the damage such foods might do to his body, or, on the other hand, the benefits to be gained by strict adherence to the diet. This particularly true for the patient on sodium- restricted or a diabetic diet.

The average person prefers to feed himself, but helpless and weak patients or small children must be assisted. The tray should be placed where the patient can see his food, and the food should be given to him in small bites, alternating various foods as he would do if feeding himself. Unless he is weak, he may prefer to hold his bread and butter and eat it when he wishes. Usually he will wish to wipe his own mouth. If the patient is too ill to a spoon, or a drinking tube. The patient’s head should be allowed to recline in a comfortable position; the neck must not be bent forward because it will interfere with swallowing.

The kind and the amount of food eaten should always be noted on the patient’s record so that the doctor may determine whether the patient is taking enough nourishing food.

A patient who has an injury or illness that merely keeps him from exercising and has no effect on his appetite may eat more than he needs. As a result, he may put on too much weight and also may become constipated. To correct constipation, the doctor may order foods for the patient that have a high roughage content to aid elimination and he may greatly increase the amount of liquids-especially fruit juices-the patient is to receive. He may also ask that the high calorie foods, such as fats and sweets, be given sparingly so that the patient will not gain too much weight.