1. If we had any difficulties or dilemmas around choice of food we would help to advise the client with his or her choice. Making sure there is enough different varieties of things to be chose from or if an individual feels they have too much choice we can help narrow it down by knowing certain things the particularly like. As a support assistant it my job to assit with choices, and advise them about healthy foods and the importance. For example: A Service user cannot understand a menu when It is present in a list form , so we could help them make their choice by getting images of meals they would be presented with to eat.
Unit 672 Promote nutrition and hydration in health and social care settings Hazel Marsh 1.1 There are main food groups which an individual must include in their diet in order for it to be balanced, they consist of; * Fruit and vegetables * Bread, rice, potatoes, pasta, and other starchy foods * Meat, fish, eggs, beans, and other non-dairy sources of protein * Milk and dairy foods * Food and drinks high in fat and/or
|1. |How would you find out individuals’ food and drink preferences? | | | It is important to give people a choice of food that they eat and if possible vary the times for eating. The | | |choice of food should be offered in the type of food, the quantity and the way its cooked. Knowing your service users| | |and their likes and dislikes helps.
With some service users, offering a choice between two items- having a fruit yoghurt, or a fruit salad, while showing them the respective foods, is a feasible way. With other customers, offer only one dish at a time, asking whether the customer would like to have it, or not. If the answer is no, show another item and repeat the yes/no question. If the customer does not have the capacity to choose that given day, the carer may make a choice for him/her, based on the likes/dislikes of the service user and the restrictive criteria described in the care plan and also ensuring a healthy and varied diet. 1.2.
Each restaurant tries to make themselves different from their competitors by the products that they offer. Products range from American to Mexican to Chinese to Italian and more. There is also differentiation amongst the type of restaurant they are. Some are considered fast-food where customers order and receive their food within a few minutes, and some are sit-down where customers order what they want and sit and wait for the food to come to them. Another major characteristic is the supply/demand conditions.
This information will put you in a better position to manage your eating behavior and control your weight. Highlight or Circle the number that indicates to what degree each situation is likely to make you start eating. Social Very Unlikely Very Likely 1. Arguing or having a conflict with someone 1 2 3 4 5 6 7 8 9 10 2. Being with others
1.5. Explain why it is important to include a variety of food and drink in the diet of an individual with dementia 2.1. Describe how mealtime cultures and environments can be a barrier to meeting the nutritional needs of an individual with dementia 2.2. Describe how mealtime environments and food presentation can be designed to help an individual to eat and drink 2.3. Describe how a person centred approach can support an individual, with dementia at different levels of ability, to eat and drink 2.
But the form is not as simple as it seems. It actually is used in different programs within the Food Service career. One of the uses that comes to my mind is the normal operations of the Dining Facility. The 1038 breaks things down to every aspect that good management needs to adhere to. For myself, this form is like a bible to guide me in the right direction on all areas of the Dining facility that I may not
13. TCO 7. How is the wellness trend evolving truth-in-menu ethics in the restaurant industry? Also, explain how the same trend is evolving menu planning for people with heart conditions and for those who prefer alternative diets such as vegetarianism? Describe one specialty entree for a customer on a special diet (you may select the diet preference such as low salt, high carb, or low fat).
In reality, most of us learn using all of the modalities, but favour one over the others. You could liken it to a favourite meal. You may be a meat lover but the whole experience wouldn’t be quite the same without the potatoes and vegetables. To be able to identify your clients preferred modality in an initial meeting may too be a tricky task, as we can see from the classroom studies a high percentage of us have a mixed modality. I think that it would be far more effective to deliver an induction that includes all modalities, to give them a balanced ‘meal’, although if you were confidant that you knew which one your client preferred swopping a few words to err on the side of that modality could prove