Public health encompasses protecting and improving the health of communities through coordinated efforts of governments, private and voluntary organisations and individuals. Nutritional medicine professionals contribute to public health through each of these channels. They develop policies and programs within public health nutrition, are involved in associations, as well as educate and motivate individuals in private practices. Their purpose is to improve the communities or individuals overall nutritional status. Increases in popularity of complementary therapies such as nutrition, and focuses of government policy on prevention, indicate nutritional medicine may become more relevant in public health in the future.
Using the nutrition care process should lead the registered dietitian to a more efficient and effective treatment, in addition to greater recognition for the role they play in all care settings. The Nutrition Care Process and Model was designed to incorporate a scientific base that moves away from the previous experience based practices of nutrition professionals to a more evidence-based approach. The Nutrition Care Process was originally published as part of the Nutrition Care Model. The Nutrition Care Model is a graphic visualization (see attachment) that illustrates the steps of the Nutrition Care Process (NCP). The graphic illustrates the internal and external factors that affect the nutrition care process and thus the patient.
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.
The evidence-based literature related to the nutrition recommendations for those with this type of procedure suggest that nutritional support can maintain satisfactory nutritional status of the patient many if they are not medically able to start an oral diet (10,11,12,13,). With more extensive oral involvement it may be necessary to use a gastrostomy or jejunostomy tube for administering the formula. However, there is controversial evidence to support the difference between early and late initiation of enteral or parenteral feedings in critically ill patients to improve the patients outcomes. This case study illustrates the use of the nutrition care process (NCP) in providing high quality nutrition care for an individual with a history of GERD and multiple gastrectomies that resulted in an admit diagnoses of an esophageal stricture. Based on the clinical diagnosis and patient’s condition, components of the nutrition assessment, diagnoses, and application of evidence-based recommendations for nutritional interventions were made.
Kaizen is another form of quality management that Kudler Fine Foods can use. Kaizen is focused on the idea of continuous improvement within the organization. This method also focuses on ways to eliminate waste in materials and inventory. Kudler Fine Foods should continue to work on improvements in purchasing and with inventory. Performance standards are the results that are expected for performance to be satisfactory or successful.
Assignment 306 Understand health and safety in social care settings Assignment overview In this assignment you will demonstrate your knowledge and understanding of health and safety in social care settings. You will demonstrate your awareness of the legislative framework, identify hazards and risks and how these can be minimised. You will demonstrate you have the knowledge and ability to support less experienced colleagues. You will research topical issues, examine incidents and make assessments of the appropriateness of the actions taken and you will prepare materials to enhance the safety awareness of others. Learners will benefit from undertaking practical courses relating to moving and handling, food safety and first aid.
Describe how the duty of care affects own work role My duty of care within my work role affects my understanding and discretion techniques as it includes the assistance with personal care/ hygiene (cleanliness), looking out for the safety of my service user, assisting with meals by either providing or helping feed, the mobility/ transportation of the service user and other medical or physical requirements that are needed to ensure day to day basics. 2.1. Describe dilemmas that may arise between the duty of care and an
CU1672 – UNDERSTAND AND MEET THE NUTRITIONAL REQUIREMENTS OF INDIVIDUALS WITH DEMENTIA 1.4 EXPLAIN THE IMPORTANCE OF RECOGNISING AND MEETING AN INDIVIDUAL’S PERSONAL AND CULTURAL PREFERENCES FOR FOOD AND DRINK. The Dietary needs of an individual in our care will need to be assessed to ensure that we can provide for our clients dietary requirements. This might be as a result of a medical reason such as diabetes, medication they are prescribed, allergies against certain foods like nuts, they may have to have a gluten free diet, or the patient may be under or overweight and require a specialist diet. In recognising our client’s right to have a choice in the food they eat we should ensure our clients maintain as an individual, and we should promote a positive mental health to our clients.
TEST 1 Question 1 1. What is the safest way to make decisions about your personal nutrition? Answer | | Trial and error see what works best for you | | | Recommendations from others who experience similar health problems testimonials | | | Staying up with trends of the food and nutrition industry popular opinion | | | Scientific evidence understanding the facts | 1 points Question 2 1. Reliable sources of nutrition information: Answer | | provide information on the consensus of scientific opinion. | | | provide information about the most recent dietary trends.
Health and Social Care Assignment UNIT 8 - UNDERSTAND HEALTH AND SAFETY IN SOCIAL CARE SETTINGS ASSIGNMENT OVERVIEW In this assignment you will demonstrate your knowledge and understanding of health and safety in social care settings. You will use case studies to show your awareness of the legislative framework, identify hazards and assess levels of risk. You will demonstrate your awareness of the use of care or support plans and risk assessment in social care. You will investigate topical issues, examine incidents and make assessments of the appropriateness of the actions taken and you will prepare materials to enhance the safety awareness of others. You will benefit from undertaking practical courses relating to moving and handling, food safety and first aid.