Carry out extended feeding techniques to ensure individuals nutritional and fluid intake

This standard covers feeding individuals using techniques other than oral feeding. These methods include Percutaneous Endoscopic Gastrostomy (PEG) feeds, nasogastric (NG) tube feeds and subcutaneous fluid infusions. This standard does not cover intravenous techniques for giving fluids. 

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1. access and accurately interpret all relevant work instructions and information
2. work safely at all times and in accordance with all relevant legislation, guidelines, policies, procedures and protocols
3. deal promptly and effectively with any problems within your control and report those which cannot be solved
4. identify and minimise hazards and risk in the workplace
5. communicate with the individual and key people at a pace, in a manner and at a level appropriate to the individual's understanding, preferences and needs
6. respect the individual's rights and wishes relating to their consent, privacy, beliefs, and dignity
7. provide support to the individual and ensure health and safety measures are implemented at all times
8. apply standard precautions for infection prevention and control any other relevant health and safety measures
9. check the individual's identity and the confirm the planned activity
10. gain valid, informed consent from the individual in accordance with specific procedures
11. involve the individual and others throughout the procedure
12. confirm all equipment and materials for carrying out extended feeding techniques is appropriate to the procedure and fit for purpose
13. ensure the individual is positioned in a way that will ensure their safety and comfort and facilitate the method of extended feeding
14. ensure the feeding tube is in the correct position according of the type of tube being used

15. carry out the extended feeding:

    • at an appropriate time according to the individual's plan of care
    • using appropriate techniques
    • using equipment in line with manufacturer's instructions
    • in a manner which optimises the comfort and dignity of the individual and minimises pain and trauma
      

16. observe the individual throughout the activity, recognise and report any condition or behaviour which may signify adverse reactions to the activity and take the appropriate action

17. ensure that there are adequate stocks of fluids, feeds and equipment and reorder as required
18. ensure the extended feeding tubes are securely attached in a way that prevent discomfort and promotes dignity of the individual
19. ensure the individual is made comfortable following extended feeding techniques
20. dispose of waste in accordance with organisational procedures
21. complete and store all relevant documentation in accordance with organisational requirements

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1. the current legislation, guidelines, policies, procedures and protocols which are relevant to your work practice and to which you must adhere
2. the scope and limitations of your own competence, responsibilities and accountability as it applies to your job role
3. how to access and interpret all relevant work instructions and information
4. specific procedures for reporting issues which are beyond your competence, responsibilities and accountability
5. the duty to report any acts or omissions that could be unsafe/detrimental to you or others
6. the hazards and risks which may arise during the execution of your work role and how you can minimise these
7. how to adapt communication styles in ways which are appropriate to the needs of the individual 
8. the correct use of any equipment and PPE to protect the health and safety of you and others
9. the principles, practice and procedures associated with informed consent
10. the needs of individuals including issues relating to dignity, confidentiality, and privacy
11. organisational management structures, roles, and responsibilities
12. the importance of applying standard precautions to carrying out extended feeding techniques to ensure individual's nutritional and fluid intake and the potential consequences of poor practice
13. the anatomy and physiology of the gastro-intestinal tract pertinent to the feeding methods being undertaken
14. the types of pathogens specific to the upper gastrointestinal tract
15. potential sources of contamination when undertaking extended feeding techniques and appropriate measures to reduce or deal with them
16. the potential consequences of contamination of feeds and equipment used for extended feeding
17. issues linked to individual's beliefs, values and faiths which influence and impact upon diet and nutritional intake
18. the impact this type of feeding will have on individuals
19. the range of conditions and situations where feeding may be undertaken by extended methods
20. other staff who may be involved with the nutritional and fluid intake of individuals
21. why fluid intake and balance is vital to the health of individuals
22. why you need to monitor fluid and nutritional intake
23. the adverse effects and contraindications which may occur during & following and how to identify and deal with these
24. how contra-indications may differ for different individuals, conditions and those from different ethnic groups
25. the equipment and materials required for the types of extended feeding techniques
26. the different types of feed available for the types of extended feeding techniques
27. how a variety of feeding tubes are put in place and the preparation of the individual for the procedure
28. how to monitor, improve and maintain nutritional and fluid needs of individuals
29. methods used to ensure the extended feeding equipment is correctly positioned prior to feeding
30. the importance of following procedures for extended feeding techniques exactly as specified, and the potential effects of not doing so
31. the importance of packing up used equipment and materials and covering receptacles containing body fluids prior to leaving the immediate care area
32. how to dispose of waste in accordance with organisational procedures
33. how to complete and safely store all relevant documentation in accordance with organisational requirements

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3

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2026

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Current

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Original

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Skills for Health

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SFHCHS17

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Health and Social Care, Health and Social Services Officers, Health Associate Professionals, Health Professionals, Health, Public Services and Care, Healthcare and Related Personal Services

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2259

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Nutrition, nasogastric, PEG, NG feeding, Ryles tube, subcutaneous, extended, fluid

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