ABSTRACT
This chapter considers the important aspects of good nutrition, identifies essential nutrients, defines what is meant by a ‘balanced diet’ and explains how body weight can be measured. It discusses the important role of nutritional screening and addresses some of the problems associated with hospital food and how these can be overcome. The chapter outlines the process of feeding a patient. It identifies essential nutrients and their dietary sources and explains what is meant by the term ‘balanced diet’ with reference to the concept of energy balance. The chapter also outlines the importance of nutritional assessment and screening and describes what factors should be included in a nutritional assessment tool. It also describes the process of feeding a patient and indicate other methods of feeding and shows an awareness of the problem of dysphagia and how the nurse can deal with this problem.
