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.
There needs to be a better understanding on the interaction of the human body with dietary protein in food. Recommendations were taken from preliminary discussions, and the ones that were identified were
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. Nutritional Medicine is the use of food and supplements for health promotion, disease prevention, and medicinal and therapeutic effects. The scope of nutritional medicine includes nutraceuticals, dietary therapy and lifestyle therapy (Nutrition Australia 2012). The role of nutritionists is to: • establish guidelines for the delivery of quality health care services to the public • defend public health and safety • protect the public interest • promote informed health care choices (Australian Natural Therapists Association 2012) They can assist with the management and prevention of conditions such as diabetes, food allergies, cancers, gastro-intestinal diseases, and obesity. The public health system plans and implements policies, programs, projects and services to minimize health risk, promote health and reduce health inequality.
That is a very good question Mr. Brown. I will start at the beginning and explain what cholesterol is so that you can have a clear understanding. Then we will review the results of your recent blood tests and I can clarify why it is important to monitor your cholesterol levels. Lastly, we will discuss a plan of care that will provide you with options on how best to manage your cholesterol levels including any lifestyle changes that can assist you in achieving optimal health. Cholesterol is a waxy substance that is made in your body or can enter your body through the food that you eat.
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.
Emma Lonican Unit 4222-233 Meet food safety requirements when providing food and drink for individuals (HSC 2029) Level: 2 Credit value: 2 UAN: T/601/9450 Unit aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning outcomes The learner will: | Assessment criteria To do this you must: | | Understand the importance of food safety measures when providing food and drink for individuals | Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink | Workers should be aware of and practice personal Hygiene like hand washing. Food stored at correct temperatures Food stored in correct conditions - eg raw meat not contaminating cooked meat & vegetables Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food.
| |Make preparations to support individuals to eat and drink | |You must be able to: | | | |examine the care or support plan to confirm the individual’s nutritional requirements and preferences | | |work with the individual, key people and others to identify the level of support the individual requires and prefers | | |when eating and drinking | | |support the individual to communicate preferences for food and drink options, taking into account religious, cultural| | |and dietary requirements and the individual’s plan of care | | |acquire any specialist equipment and protective coverings that are required to enable the individual to eat and
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. Disease Description Disease processes that can produce esophageal
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.
P1 Social marketing is one approach that is applied to health education. The social marketing approach places the participants of the approach at the centre and by doing this enables the health professional to understand at what stage of the disease the patient is at. An example of the social marketing approach can be used with obesity. If a person was suffering from obesity then the health professional would encourage and empower the patient to eat a healthy diet. The health professional would work alongside councillors and supporting services to provide help for the patient to help them become healthy again.