The 2nd Edition of the Rehab Nursing Series course, Nutrition & Dysphagia Management, is now available. Can you answer these questions about Nutrition & Dysphagia Management?
1. What is the most important intervention for restoring lean mass when a patient is recovering from a stress-induced hypermetabolic state (commonly associated with trauma)?
2. How much water loss (dehydration) results in impairment of functional abilities?
3. Why is chin-tuck used as a therapeutic intervention in patients with dysphagia?
This course is about addressing nutrition, hydration, and dysphagia problems faced by our patients and about promoting healthy eating habits in all of us. Here is a smoothie recipe you can use to solve one of the problems in the course. (Think about nutrition needs, hydration, dysphagia food consistency restrictions, and fiber needs.)
Blend the following to smooth consistency in a blender or food processor.
- 1 medium banana
- 1 cup frozen mixed fruit
- 1 cup frozen blueberries or raspberries partially thawed
- 12 ounces mixed fruit or berry flavored yogurt
- (for additional protein, add 1/4 cup protein powder)
Answers to the questions above: 1. Resistance exercise and adequate protein intake (protein intake alone will not do the job) 2. 1-2% 3. To promote elevation of the larynx and closure of the epiglottis to protect the airway while swallowing.