CovingtonCares 15 Nutrition Screenings It’s a meticulous process. Every hospital patient and nursing home resident undergoes a nutrition screening before receiving meals. Dietitians Regina Day, MBA, R.D., L.D., and Ashley Bryant, M.S., R.D., L.D., along with the nursing staff assess for food allergies, chewing or swallowing difficulties, recent weight loss, wounds, and conditions such as diabetes or cardiovascular disease. They review the patient’s medical and social history, anthropometric measurements, lab reports, and medications from the patient's chart, as certain foods can interact with medications either positively or negatively. They also inquire about the patient’s food preferences, as even the healthiest meals won’t help if they aren’t eaten. Recommendations The dietitians make recommendations to the physicians and other healthcare providers, who ultimately approve any special diets. Dietitians also manage certain components of treatment, such as tube feedings for patients who can’t chew or swallow. “Anything to do with ensuring the patient is receiving adequate nutrition and hydration is my responsibility,” Bryant said. Proper nutrition promotes healing and can help prevent patients from returning to the hospital. “Part of our job,” Bryant said, “is to educate the patient and their family on which foods can exacerbate their symptoms and which foods can help them.” Interviewing Residents At Arrington Living Center, she usually conducts interviews with residents on the day they arrive. “We try to accommodate their preferences as much as we can, but within reason,” Bryant said. “Jessica makes it happen. She has made several special trips to accommodate a request a resident may have.” Walker received culinary school training courtesy of Uncle Sam. She spent eight years as a cook in the Army. Both she and Bryant use residents' feedback to shape menus. Walker attends resident council meetings to get their reviews. This Is Their Home “This is their home,” Walker said. “You want to make sure that you’re pleasing them.” The kitchen works on four-week menu cycles, changing according to what produce is in season. Sometimes, Bryant said, residents will look at the daily menu posting, “and they’ll call and say, ‘Hey, I don’t really want that. I want to order a hamburger and fries instead.’ And we’ll send it over.” She does her best to educate, but the residents get the final say. “If I tell them, ‘Your blood sugar has been elevated; I really don’t think it’s a good idea for you to have this cake,’ sometimes they tell me, ‘OK. That’s nice. You’re sweet. But I’m going to eat the cake.’” Regina Day, R.D. Jessica Walker, Director To learn more about Nutritional Services at Covington County Hospital, visit CovingtonCountyHospital.com/ nutrition or call 601.698.0198. LEARN MORE
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