This Nourishment Volunteer Re-certification Quiz assesses the knowledge of volunteers in providing appropriate patient care in a hospital setting. It covers critical aspects such as patient safety, adherence to dietary restrictions, and the importance of following medical instructions.
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Bird feeding is when you provide nourishment to patients in very small bites. This can be unsafe because patients swallow too much air. Also, feeding in tiny bites often result in the food getting cold since it takes so long to consume the meal. Cold food is bad for the digestive systems of many patients.
Bird feeding is when you stand higher or above a person while providing nourishment. It is unsafe because the food or liquid can slide off the spoon faster when the spoon is at an angle, but most importantly because it causes the patient to tilt their head upward which opens the airway increasing the risk of food entering the lungs.
Bird-feeding is when you sit next to the patient, you feed the patient using small amounts of food but angle the spoon downward so you can drop pieces of food into the patient’s mouth like a mother bird drops food into the babies mouths. This is dangerous because the patients are not used to getting fed like this so they could choke on a piece of food.
Bird feeding is when volunteers provide nourishment to patients outdoors while simultaneously feeding local wildlife such as birds. While this may be enjoyable for some people, the close proximity of wildlife to patients while they are eating can be a health risk. For example, patients can accidentally ingest dander or air born pathogens carried by animals.
Fell off/patient took it off
In a different location (ie: wheelchair, ankle)
Is not on a restricted diet
Patient is on a restricted diet, but refused to wear one
Only patients that can be fed by volunteers wear orange wristbands
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Before feeding a patient and when leaving the hospital
After portering a patient and in between helping patients
Before feeding a patient and in between helping patients
When leaving the hospital and after portering a patient
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Fish
Peanuts
Apple Slices
Lasagna
Carrot Sticks
Boiled Vegetables (broccoli, peas, corn, beans)
Crackers
Chips
Waffles
Toast
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Introduce herself to Mr. E by first and last name
Check orange wristband/poster to ensure right consistency
Inform Mr. E that she is unable to assist him unless he wears a bib.
Check with nursing or recreation staff to see if patient can be fed by a volunteer
Check swallowing/eating strategies
Check that dentures are properly fitted
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Using a liquid wash (drink after each bite)
Have extra gravy
Having supplements on the tray
Food cut into smaller pieces
Feeding a patient in a reclined position because they are more comfortable
No mixed consistencies
No straws
Eating in a group with other patients
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