Help individuals to eat and drink Have a look at a care plan. Write down the important parts that are related to eating and drinking. Give an example of the nutritional requirements for the client. How do you identify the level of help a client needs to eat/drink? Give 2 examples of such support.
To resolve any difficulties we should give choices and let them decide, given more details about the food to help them choose and information needed. Explain to the individual the importance of a healthy diet and why it benefits them, and support them to choose the best option for them and why each dish has it pros and cons. For example – should they be choosing high calorific content or fibrous. Equipment provident should suit each individual’s needs, large handled cups for those who have problem gripping items (arthritis/gout), weighted cutlery, plate
2. Understand the effect that mealtime environments can have on an individual with dementia. 3. Support an individual with dementia to enjoy good nutrition. Theory relating eating and drinking will be covered during Health and Social care workshops.
By discussing with other members of the team and making them aware of the problems you will be able to accommodate their needs in the future planning. 2.1 IDENTIFY THE LEVEL AND TYPE OF SUPPORT AN INDIVIDUAL REQUIRES WHEN EATING AND DRINKING You
The unit will also provide useful underpinning knowledge for the study of food hygiene and of practical culinary skills. You will be introduced to the concept of nutritional health through exploring nutritional definitions and different ways of describing diet and food intake. The characteristics of macronutrients and micronutrients in terms of their chemical composition and behavior in cooking, digestion and in human metabolism will be explored, and related to the nutritional requirements for different individuals. The effects of non-food substances that may be ingested and that influence health will also be considered. The importance of nutrition for different population groups will be investigated, and related to risks to health as well as to socio-economic factors that influence food intakes.
Support of the unit by a sector or other appropriate body This unit is endorsed by Skills for Care and Development. Assessment This unit must be assessed in accordance with Skills for Care and Development's QCF Assessment Principles. Learning outcomes 4, 5, 6 and 7 must be assessed in a real work environment. Unit 4222-333 Prepare for and carry out extended feeding techniques (HSC 3050) Assessment Criteria Outcome 1 Understand anatomy and physiology in relation to extended feeding The learner can: 1. explain the anatomy and physiology of the gastro-intestinal tract in relation to extended feeding 2. explain the importance of fluid and nutritional balance to the health of individuals 3. describe conditions where feeding may be undertaken by extended methods. Outcome 2
Food is something that is needed in order to fulfil basic needs. Food enables your body to work functionally, grow and repair itself. Its main duty is to nourish and maintain the health of one both mentally and physically. The type of food eaten can affect the efficiency of these processes. It can be consumed in any form, a solid or liquid substance and can be taken into the body via the mouth, by tube or intravenously.
List the DOC’s regulations and NCAC principles, which relate to food preparation and provision. Give examples of how your menu reflects these requirements. Doc’s Regulations: (c) ensures that each child provided with the service is given food and drinks that are nutritious, adequate in quantity, varied, offered at frequent intervals, appropriate to the developmental needs of the child and any special dietary needs of the child and appropriate to the culture and religion of the child, and
In this product the consumer will be able to see the nutrition information written on the packaging. Besides that, the packaging also contains ingredients of what the product is made of. This is important for the consumer to read before they decided to purchase the product. Thus, from the packaging the company is trying to build a relation with their consumer by writing out few words that attract the consumer to actually buy the products. The consumer will get extra services after purchasing the product.
Nutrition for Wellness All living things need food and water to live. Beyond that, we need nutrients to live well. From this point of view, we can describe nutrition as a science of how the body uses food. Understanding how good nutrients protect us and allow us to function properly is of great importance. Nutrition’s main task is to describe which foods and beverages provide the energy and essential materials we need to support our bodies and maintain every organ and system.