Home consultation for the terminally ill
Suski, N.S.
Journal of the American Dietetic Association 78(6): 620-622
1981
ISSN/ISBN: 0002-8223 PMID: 7252018 Document Number: 175470
As greater numbers of terminally ill people are remaining in their homes during their final days, the health care teams and agencies providing home health services have had to provide increasing help and information for nutrition-related problems. The nutrition consultant must deal with anorexia, cachexia, taste alterations, fatigue, food aversions, therapeutic and special diets, tube feedings, etc. Nutritional objectives for terminally ill people are usually focused on a series of short-term goals, such as trying fortified foods or increasing fiber. These patients usually prefer simple foods, and find bread products, casseroles, and dairy foods are well tolerated. The guidance offered to the care-giver should take into account time constraints, the patient's needs, and the other demands on the care-giver. The dietitian must understand the social, emotional and financial aspects of terminal illness for the patient and the care-givers.