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The role of nursing in nutrition Dr. Nancy Agnes, Head, Technical Operations, Tutorsindia info@ tutorsindia.com

In Brief

Food plays an essential part in disease prevention,

regeneration, and long-term wellness. A balanced

diet can also make you look and feel better. Nurses

must understand the value of diet basics to clarify

the truth on safe food options to their patients since

they are the primary point of communication for

them. Nutrition courses give students the confidence

they need to separate reality from imagined when it

comes to safe eating and transfers their knowledge

to their patients. Nurses must not only be able to

describe the ins and outs of a balanced diet, but they

must also provide a precedent for their patients.

I. INTRODUCTION OF NUTRITION RELATE TO

HEALTH

Preventing illness, particularly chronic illnesses like

diabetes and heart disease, involves making healthier

food decisions. Nurses are used in a multitude of

contexts, not just hospitals. Although hospital nurses

may be more concerned with patients’ nutritional

needs suffering from infections, neighbourhood

nurses are more concerned with prevention. Nurses

who serve in schools or health centres are frequently

used to offer nutritious education to the general

population to avoid chronic diseases.

A nurse can have information about healthy eating,

such as how a high-sugar diet can lead to type 2

diabetes. People with diabetes need special nutrition.

“Overheavy is one of the main risk factors for type 2

diabetes, and a diet rich in calories from either cause

leads to weight gain,” articulates diabetes.

For instance, sugar consumption is more likely to

lead to obesity (and type 2 diabetes) than whole

grains or fish consumption. Nurses need to consider

adequate nutrition concerning healing.

Health is vital not just for disease prevention but also

for regeneration. “The healing of the body will take

place only when the nutrients that provide the

building blocks for reconstruction are available,” says

one source. The burden of educating patients about

healthy eating patterns frequently falls to attending

nurses due to a shortage of qualified nutritionists.

They will create meal schedules that patients can take

home and follow even after they leave the hospital.

Nutrition is needed for the healing process to take

place: “Fats and carbohydrates play a role in wound

healing as well. They prevent the body from using

protein as a supply of energy, causing it to be used to

repair tissue instead.”

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II. NURSES TEACH PATIENTS ABOUT A

HEALTHY DIET

Nurses will educate their patients about a good diet

and how it affects their well-being in various ways.

The importance of community health centre

presentations cannot be overstated. A nurse with the

necessary skills will create a PowerPoint

demonstration for a group of senior citizens to see at

a health fair. They will also provide literature for

participants to take home for more research and

advice. Similarly, at a school meeting, a school nurse

will give the children information on good eating and

give them brochures to take home.

Nurses who serve in hospitals and clinics are likely

more concerned with diet when recovering from

sickness, surgery, or other therapies. Many patients

may be on strict tariffs during their stay, so nurses

will speak to them at their bedside and describe the

special foods they provide at the hospital to help

them heal. This nurse may also obtain valuable and

reliable literature to pointer out to patients as they are

discharged. Healthy eating extends well beyond the

hospital, especially if the patient intends to remain

out of it.

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III. OPPORTUNITIES FOR NURSES IN

NUTRITION EDUCATION AND JOBS

One of the reasons nurses should be expected to fill

those holes is that there aren’t enough dieticians or

certified nutritionists to fulfil their needs.

Unfortunately, nutrition courses are not always

required in nursing school, but certain classes may

discuss it as part of a broader seminar. On the other

hand, Basic Human Nutrition is a corequisite course.

This nutrition class includes “core principles of

nutrition, as well as a variety of influences that

influence dietary practices.”

IV. FUTURE DIRECTIONS

Thus far, three pilot sites have been chosen with

nutritional care resource nurses from each clinical

setting being described. They will perform a standard

audit when this phase is finished, and they will be

encouraged by regular forums to enforce the strategy.

The health service’s education unit has developed an

online education platform. Audits and a customer

satisfaction meal survey will be used to assess the

policy’s effectiveness.

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V. LIMITATIONS

This meta-synthesis of the literature has several

drawbacks. First, even though the demographic and

treatments were described in the clinical issue, there

was no reference group. It was due in part to the

shortage of randomised control trials on this

significant subject. It’s also doubtful that research

withholding nursing care for patients’ diets would be

completed, while studies evaluating existing practise

using quasi-experimental designs may be done.

VI. CONCLUSION

The eight principles should be applied in any health-

care environment, and the proposal has a broad

scope. While other approaches, such as dietary

additives and improvements to the foodservice, are

also vital parts of nutrition treatment.

the eight guidelines provide a chance to identify the

nurse’s position in this vital field of work And other

contexts, such as education. The policy offers helpful

guidance and research resources for educating

registered nurses, enrolled nurses, and nursing

assistants about hospital malnutrition and

interventions implemented in the clinical

environment to minimise its prevalence.

Managers should use the policy as a starting point for

thinking about ways to fix patient malnutrition in

their health systems. Researchers emphasise that

managers should apply every guideline or standard

from this proposal to their local circumstances. They

say that the best way to do so is to implement a

comprehensive and multidisciplinary consultation

process.

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REFERENCES:

1. Bell D & Valentine G (1997) Consuming Geographies, We Are What We Eat.

Routledge, London.

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2. Brogden BJ (2004) Clinical skills: the importance of nutrition for acutely ill

hospital patients. British Journal of Nursing

(BJN) 13, 914.

3. Clay M (2000) Nutritious, enjoyable food in nursing homes. Elderly Care 12, 11–16.

4. Copeman J (2000) Clinical. Promoting nutrition in older people in nursing and

residential homes. British Journal of

Community Nursing 5, 277–278.