Food Service & Nutrition - Volume 1 No.2 - 14


CONTINUING EDUCATION ARTICLE

Clinical Nutrition Competency:

Comfort Food and
Food First Concept
By Andrea LeBel

C

omfort nutrition is a term that
describes the transition from a therapeutic to liberalized diet as one move
towards end-of-life care. The goals of comfort nutrition are to optimize quality of life,
maintain energy, and prevent weight loss,
while supporting individualized care and
self-directed living. Let's look at comfort
food, comfort nutrition and comfort care
to see how they affect one's quality of life

14

as well as explore the nutritional strategies
to aid with managing this life stage.
COMFORT NUTRITION
A look at how food and nutrition can
affect quality of life as one moves towards
end-of-life.
Since nutrition and hydration have long
been considered to be therapies that are
associated with quality of life, comfort

CA N A D I A N S O C I E T Y O F N U T R I T I O N M A N AG E M E N T

and relief of suffering, it is important
to understand the concepts of comfort
nutrition, comfort care and comfort food
in order to best support individuals as
they move towards end-of-life.
The term Comfort Nutrition describes
the transition from a therapeutic diet (i.e.
Heart Healthy, Low Sodium etc.) to a more
liberalized meal plan as one approaches
end-of-life care. As clients move toward



Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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