Cómo hacer Alimenta a un cliente que no puede comer solo
The tested feeding skill is graded on safety and dignity as much as on nutrition: you confirm you have the right tray for the right client, sit them fully upright, and feed one bite at a time at their pace while telling them what each spoonful is. Sitting the client up before and after eating is the anti-choking core of the skill.
Paso a paso
- 1
Explain the procedure to the client, speaking clearly, slowly and directly while keeping face-to-face contact.
- 2
Before feeding, read the name card on the tray and ask the client to state their name so the correct diet reaches the correct client.Crítico
- 3
Position the client upright in a sitting position, 75 to 90 degrees, before any food is offered.Crítico
- 4
Place the tray where the client can easily see the food.
- 5
Clean the client's hands before beginning to feed.
- 6
Sit in a chair facing the client for the entire feeding.
- 7
Tell the client which foods and beverages are on the tray.
- 8
Ask the client what they would like to eat first.
- 9
Using a spoon, offer one bite of each type of food, naming the contents of each spoonful.
- 10
Offer the beverage at least once during the meal.
- 11
Ask the client whether they are ready before each next bite or sip, feeding at their pace.Crítico
- 12
At the end of the meal, clean the client's mouth and hands.
- 13
Remove the food tray.
- 14
Leave the client upright at 75 to 90 degrees with the signaling device within reach.Crítico
- 15
Wash your hands after completing the skill.
Pasos críticos (no los omitas)
- The client must be upright at 75 to 90 degrees before any food is offered and must be left upright afterward, to prevent choking and aspiration.
- Verify the tray by reading the name card and having the client state their name so the right diet goes to the right person.
- Feed one bite at a time at the client's pace, naming each spoonful and asking before the next bite or sip.
- Clean the client's hands before feeding and clean mouth and hands afterward.
Errores comunes
- Feeding a client who is reclined or only partly raised instead of at 75 to 90 degrees.
- Rushing bites without asking if the client is ready, or mixing bites without saying what each is.
- Lowering the client flat immediately after the meal instead of leaving them sitting upright.
- Skipping the tray/name identity check.
Por qué importa
Aspiration is the real danger when feeding a dependent client, so nearly every scored point protects the airway: an upright torso lets gravity carry food and liquid down the esophagus rather than the trachea, and staying upright after the meal keeps it there. Naming each spoonful and pacing to the client's readiness prevents surprise swallows, and the identity check ensures a client on a special or modified diet is never fed the wrong tray.