Skill Checklists for Taylor's Clinical Nursing Skills: A Nursing Process Approach

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Copyright © 2011 by Wolters Kluwer Health | Lippincott Williams & Wilkins. Skill Checklists for Taylor's Clinical Nursing Skills:

Skill Checklists for Taylor's Clinical Nursing Skills:

A Nursing Process Approach, 3rd edition

Name Date

Unit Position

Instructor/Evaluator: Position

SKILL 11-1

Assisting a Patient With Eating

Goal:The patient consumes 50% to 60% of the contents

of the meal tray. Comments

1. Check the medical order for the type of diet prescribed for
   the patient.


2. Perform hand hygiene and put on PPE, if indicated.


3. Identify the patient.


4. Explain procedure to patient.
   5.Assess level of consciousness, for any physical limitations,
   decreased hearing or visual acuity. If patient uses a hear-
   ing aid or wears glasses or dentures, provide as needed.
   Ask if the patient has any cultural or religious preferences
   and food likes and dislikes, if possible.


5. Pull the patient’s bedside curtain. Assess the abdomen.
   Ask the patient if he/she has any nausea. Ask the patient if
   he/she has any difficulty swallowing. Assess the patient for
   nausea or pain and administer an antiemetic or analgesic
   as needed.


6. Offer to assist the patient with any elimination needs.


7. Provide hand hygiene and mouth care as needed.


8. Remove any bedpans or undesirable equipment and odors
   if possible from the vicinity where meal will be eaten.


9. Open the patient’s bedside curtain. Assist to or position the
   patient in a high Fowler’s or sitting position in the bed or
   chair. Position the bed in the low position, if the patient
   remains in bed.


10. Place protective covering or towel over the patient if
    desired.


11. Check tray to make sure that it is the correct tray before
    serving. Place tray on the overbed table so patient can
    see food if able. Ensure that hot foods are hot and cold
    foods are cold. Use caution with hot beverages, allowing
    sufficient time for cooling if needed. Ask the patient for
    his/her preference related to what foods are desired first.
    Cut food into small pieces as needed. Observe swallowing
    ability throughout the meal.

ExcellentSatisfactoryNeeds Practice

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