NFMNT Chapter 8 Interview Clients for Nutrition-Related Information

Nutrition Fundamentals and Medical Nutrition Therapy

Interview Clients for Nutrition-Related Information

Corresponds with LEARNING PLAN 8Copyright 2016 Association of Nutrition and Foodservice Professionals

8X

Objectives

Identify different types of clients

Plan and ask appropriate questions of clients

Gather information from client and/or family member(s)

Identify significant information and problems

Recognize nonverbal responses and communication cues

Nutrition Fundamentals and Medical Nutrition Therapy • Interview Clients for Nutrition Related Information • Learning Plan 8

Objectives

Record information systematically and carefully

Utilize ethical and confidentiality principles and practices

Gather client information from other interdisciplinary team members

Address food customs and nutritional needs of various racial, cultural, and religious groups


Clients Include

Hospital patients

Long-term care residents

School children

Corrections clients


Facility staff

Community members

Family members

Anyone to whom you have served a meal

Successful Interviewing Starts With Good Communication Prepare for the communication

Conduct the interview

Receive the message

Evaluate the effectiveness of your communication

Overcome communication barriers» Use words clients understand» Make sure room is quiet (e.g. ask to mute TV)» Take time to deliver the message effectively


Brain Break

What are some questions you could ask to demonstrate that you believe the client you are interviewing is important to you?


» Ask how they are feeling» Ask about their family, if

appropriate» Compliment them on their

dress or how the room is decorated if in their room

» Demonstrate that you have the time to take with them

» Look at them when they are responding to your questions

Types of Communication

Written» Communicating thoughts, messages or information by writing

Verbal» Communicating thoughts, messages or information by

speaking


Types of Communication

Non-verbal» Facial expressions» Eye contact» Gestures» Physical contact» Distance» Posture


Interviews for Nutrition Information

Utilize your facility’s protocol

Diet history» Assessment tool of client’s food intake patterns

- Describes actual intake- Gives information about why the client makes certain food choices- Review of factors that impact nutrition

» Important step in the nutrition screening process» May be accomplished electronically» May require assistance of family members to acquire all

pertinent data to complete the diet history» Client observation is helpful in gathering data


Additional Client Information

Gather additional information from other IDT members» Director of Nursing or Charge Nurse» Registered Dietitian» Occupational or Speech Therapist» Social worker

Solid working relationships are essential» Mutual respect» Professional interaction» Client confidentiality (HIPAA)» Timely documentation in the client’s medical record


Brain Break

How can you obtain data necessary to complete a thorough diet history if your newly admitted client is unable to speak and there are no family members available to assist in gathering data?

» Check the medical record, use written materials and photos where the client can point, use food models.


Interviewing for Cultural Heritage

Recognize that food is an important part of culture» When asking about their favorite foods, ask “why is that food

important to you?”» Ask about foods associated with holidays and special events

Explore what cultural backgrounds are indicative to your area

Review Figure 8.5 to identify common foods of various cultures


Brain Break

If the cultural background of many of your clients is Latino or Hispanic, what grain products might be important to serve with meals?

» Tortillas» Rice


Interviewing for Religious Practices

Ask if the client observes any religious food laws» Kosher or Jewish dietary laws ban pig and pork products

- Also excludes wild chickens and turkey; excludes shellfish, crustaceans, and fish-like mammals (e.g. frogs)

- Meat and meat products may not be cooked or served with dairy products

» Islam excludes pork and birds of prey as well as alcohol, coffee, tea

» Seventh-Day Adventists exclude pork and most meat and fish; low-fat dairy products and eggs are allowed

Ask if the client observes fasting or other religious practices relating to nutrition


Interviewing for Regional Trends or Social and Emotional Meanings Different regions of our vast country are known for their

native cultures and foods; research what the regional culinary trends are in your area

Food is often a social event and can make a meal more enjoyable

Food can also have a medicinal value


Brain Break

When preparing food for a Jewish client, how should the following menu items be adjusted?» Clam Chowder» Chicken a la King


» Offer a vegetable soup in place of the Clam Chowder

» Prepare the Chicken a la King with chicken broth and no dairy product or serve the chicken plain

» Milk to drink may not be served with a meal containing meat

Supplementing the Diet History

Seek out additional client information regarding diet from other IDT members

Document the diet history information carefully» Follow facility procedures for documentation» Create a note in the medical record» Create paper and/or electronic food preference information to

assist the foodservice staff


NFMNT Chapter 8 Interview Clients for Nutrition-Related Information

Education

Transcript of NFMNT Chapter 8 Interview Clients for Nutrition-Related Information