Diplomacy On Nursery

Diplomacy On Nursery

Diplomacy On Nursery

Diplomacy On Nursery

Diplomacy On Nursery

Diplomacy On Nursery

Diplomacy On Nursery

Studies

Within the basic needs of the individual, food and hydration occupy the first priorities to be covered and comprehensive care should include it.
     The curriculum design of the Diploma in Nursing, develops a variable number of theoretical-practical-clinical credits in Anatomy, Physiology, Biochemistry and Pathophysiology, which enable it to care for patients with health problems, including those related to nutrition, of a comprehensive, reasoned, scientific and professional. Likewise, this curricular design includes credits in Maternal-Infant and Geriatric Nursing, which provide the nurse with the necessary knowledge to care for people and patients at different stages of the life cycle, with the important implications that these stages have on the way of feeding.
     In addition, it includes an important number of credits in Psychosocial Nursing, with special emphasis on Communication and Human Relations, as well as in Community Nursing that dedicates a part of it to Health Education, which allows it to develop communication and communication skills. an educational methodology in Health Sciences, essential to develop health promotion and disease prevention activities.

Assistance

All the aforementioned subjects have to be applied in assistance, among other methods through health education programs in food and nutrition, adapting them to people according to the age group they belong to and aimed at achieving a change in eating attitudes that help the individual promote their health and prevent disease.
     From Primary Care, efforts should be made to improve the level of knowledge of the population, in regard to the adequate choice of food to carry out a healthy diet, the characteristics of a balanced diet and the risks inherent in habitual food consumption considered unhealthy, as well as, provide enough elements of judgment to make a selection of food in the most free and rational way possible. An educational policy in food and nutrition should be directed not only to adults, but also, and especially, to children and young people, since physically and psychically it is the most in need of a correct and balanced diet.
     This is possible from Nursing Consultations through the application of existing health programs for different population groups (pregnant, healthy child, elderly, women in menopause). It is also necessary to establish nutritional education programs for those patients with metabolic diseases or disorders, which require permanent dietary modifications throughout their lives. In these cases, it is necessary to periodically reassess the patient’s knowledge about these modifications, as well as the impact they have on the evolution of their disease, to ensure compliance with them, nursing functions. When patients are instructed about healthy lifestyles and habits, If it is carried out in a personalized way about your health, either individually or in population groups of similar characteristics, an increase in effectiveness in achieving changes in attitude and behavior has been observed. Because compliance with the indications is easier to carry out when the reasons that support them are known.
     Every day society demands greater benefits from these professionals and among them is extensive information and deep advice on food issues to achieve an adequate promotion of their health, prevent disease and as a therapeutic instrument.
     In Spain, the entire population is assigned a nurse and is a gateway for the general population to the health system of reference. The direct attention to the patient and family, as well as to groups of populations such as schoolchildren, pregnant women, institutionalized elderly or not, etc., makes nurses, as part of the health team, the best located to carry out and assume preventive activities and of follow-up of patients with all types of pathologies, always including nutritional advice. That is why, the main offer of nurses in front of the other graduates in Nutrition and Dietetics is the direct and integral attention to the patient, family and community, reason of being of our profession.

OBJECTIVES OF THE AREA OF SPECIFIC TRAINING IN NUTRITION AND DIETETICS

General:
     Provide Nursing Graduates with the necessary knowledge and skills that allow them to provide quality care in all aspects related to Nutrition and Dietetics applied.

Specific:

  • Acquire the knowledge, skills and attitudes necessary to effectively assume the performance of the competencies of nursing professionals in the field of Nutrition and Dietetics, their application and care.
  • Justify and base, from a scientific perspective, the basis of the care of healthy eating.
  • Develop health programs in food and nutrition aimed at improving the eating habits of the population.
  • Plan, design and adapt dietary modifications to the different situations of health care / disease of individuals.
  • Carry out health education for patients who need to incorporate dietary modifications due to the existence of chronic diseases that require therapeutic diet as a treatment measure and within the application of the Care Plan.
  • Describe and apply the available methods to assess nutritional status and argue the need for a nutritional assessment to identify risk situations and contribute to improving the population’s level of health.
  • Identify and correct the signs and symptoms of malnutrition in patients with chronic diseases.
  • Know the indications of artificial nutrition, the different approaches, as well as the different forms of administration and their care; as well as the complications that can be associated.
  • Protocolize and monitor the nursing care necessary for the application and monitoring of artificial nutrition, both in the hospital environment and at home.
  • Finally, protocolize and monitor all nursing care and aspects related to nutrition and food of the individual.

Nutrition and Dietetics represent areas of knowledge that cover subjects from various disciplines and whose purpose is the study of the pathophysiology, diagnosis, prevention and treatment of food-related diseases. The creation of a Specific Training Area in Nutrition and Dietetics for Nurses graduates will collect the set of knowledge, skills and attitudes added in depth and / or extension, to those received in the training period and develop the field of care interest, scientific and social to which a significant group of professionals are dedicated.

REQUIREMENTS FOR SPECIFIC TRAINING IN NUTRITION AND DIETETICS.

The nurse with Specific Training in Nutrition and Dietetics, requires to be able to develop their functions, a professional profile that gathers knowledge in the following areas:

  • Pathophysiology, Pharmacology and Nutrition and Dietetics.
  • Pathophysiology, Pharmacology and Nutrition and Dietetics.
  • Educational methodology and health education.
  • Human relations and communication skills.
  • Human relations and communication skills.
  • Investigation methodology
  • Teaching methodology
  • Nursing care and care process


     All these areas are part of the basic curricular design of the nursing diploma, which would need to be extended with a training period of 1-2 years to deepen the theoretical and practical knowledge in the area of ​​Nutrition and Dietetics; and in those others that are essential to be able to apply it and that the current nurses of the Nutrition and Dietary Units have acquired separately with postgraduate training courses.

TRAINING CONTENTS IN NUTRITION AND DIETETICS

  • Basic training in Biochemistry, in Food Science and Hygiene and in Epidemiology, principles on which Nutrition and Dietetics are based, and which are not sufficiently addressed in the curricula of the Nursing Diploma.
  • Complementary training in Health Education and in the development and design of programs for the care of patients with feeding problems.
  • Training in the different assistance tasks of this area of ​​knowledge to acquire communication skills and experience in the care of patients with nutritional problems.