Nutrition is crucial to our well-being. In a caregiving setting, nutrition is equally important, and yet the topic is often overlooked. Nurse2Help is hoping to spread the word, and share with agencies how essential it is to keep caregivers informed of healthy eating habits that promote patient success.
Wholesome eating makes for a healthy mind and body. Most caregivers intend to prepare nutritious meals for their clients, and yet their efforts are thwarted when the patient states they would rather indulge. Sometimes, caregivers feel it’s easier to succumb to the client’s wishes and serve ice cream and pretzels for lunch.
Agencies, listen up! While this may be acceptable on the rare occasion, it’s important that you hold your staff accountable and share with caregivers the following nutrition tips.
- Urge clients to drink plenty of fluids.
Patients will not only stay hydrated by drinking plenty of water — they will also be satiated for longer periods of time and less likely to overeat. The Mayo Clinic revealed that the average adult male should consume 15.5 cups of fluids per day, while the average adult female should drink approximately 11.5 cups per day.
Nurse2Help highly recommends that agencies urge caregivers to monitor their clients’ hydration. Water, milk of the low-fat or fat-free variety, and 100% fruit juices are all healthy options.
- Incorporate healthy produce into the patient’s meals.
MyPlate is affiliated with the United States Department of Agriculture, and offers sound dietary recommendations to the general population. Whole grains, fresh fruits and vegetables, and lean proteins such as chicken and fish will keep patients energized. Along with dairy, these ingredients make up the five food groups (per MyPlate’s specifications).
To ensure caregivers are aware of these dietary recommendations, agency leaders should consider going over the MyPlate webpage with them, and encourage team members to implement what they’ve learned while preparing client meals.
- Serve produce in a variety of colors.
Think of fruits and vegetables the way you would a rainbow. There are a variety of different colors available, and you’ve got to go through them all to reach the pot of gold at the end.
In other words, different-colored fruits and vegetables offer different nutrients, and caregivers can optimize their clients’ health by serving a rainbow of fresh produce throughout the day. Cabbage, carrots, kale, corn — the color options are seemingly endless!
- Throw out food that might not be safe.
To minimize patients’ risk of contracting food-related illnesses, agencies should explain to caregivers the dangers of keeping unsafe ingredients in the fridge or lying out on the counter. If they see moldy bread or expired milk tucked away in the kitchen, tell them to throw it out. It may seem like a waste, but in some cases the decision to throw away questionable food can be lifesaving.
Agencies should also highlight how important it is for caregivers to adequately cook eggs, fish, meat, and poultry. In turn, these items in particular should not be left sitting out for hours on end.
- Read the Nutrition Facts label before serving readymade items.
It is also important that caregivers understand the Nutrition Facts label on the foods they serve. By recognizing how many calories — and how much sodium, sugar, and saturated fat — are in the foods they prepare, they will be equipped to make better dietary decisions with their patients.
Agencies should note that an informed caregiver translates to a healthy client. By keeping abreast of government-sanctioned nutrition tips, all parties can do their due diligence in truly nourishing patients.
Stay tuned for more caregiving tips, tricks, and resources from Nurse2Help. The Nurse2Help app lists hundreds of prescreened caregivers in the D.C., Maryland, and Virginia area.