Describe ways to resolve any difficulties or dilemmas about the choice of food. In pen y garth we inform the esidant what food and drink is on the menu if there is nothing on the menu they like we would offer them an alternative. Describe how and when to seek additional guidance about an individual’s choice of food and drink There may be a resident who has certain foods thay don’t like or cannot eat for health reasons, to find that information I would check there careplans as the information is kept in there.if a resident is diabetic I could check with a GP regarding what is and isn’t safe for them to eat or drink Describe factors that help promote an individuals didnity,comfort and enjoyment while eating and drinking . Some resident need assistance with eating there meals some are in need ov aprons soft foods.i ensure that when I am assisting a resident with meal I sit them in the dinning room with all the other residants so thay don’t feel as if I am treating them any difrent to anybody els I will sit next to then and make conversation with then apply an apron is needed some resident could be contious about spilling there food or making a mess. if there was any food on there face or if thay are making a mess I would always make sure I kept whipping round there mouth and make them feel comfertuble and enjou there meals Explain why is it important to be sure that an individual has chosen to finish eating and drinking before clearing away.
Knowing your service users| | |and their likes and dislikes helps. If a service user is unable to communicate their likes or dislikes you could ask | | |family and friends or even a previous service provider. Observing the service user while eating can also be a good | | |indication of what they like or dislike, for example if a certain food is left its a good indication that they do | | |not like it. People often choose not to eat certain foods because of lifestyle choices and religious reasons for | | |example, a vegitarian will not eat meat because they believe a animal should not be killed for our food source, a | | |vegan will not eat meat, dairy or any animal related product. A muslim will only eat meat and dairy products that is | | |perpered a certain way, this is called halal, while some jewish people eat only kosher food.
Unit 4222-222 Supporting Individuals to eat and drink (HSC 2014) Outcome 1 – Be able to support individuals to make choices about food and drink 1. Establish with an individual the food and drink they wish to consume Before offering an individual any food or drink, you should first check their care plan to see if they have any limitations / risk assessments with regards to the consumption of any food and drink. For example, the individual may be allergic to nuts. Therefore the care/support worker should not give this individual nuts. If they do so, they may cause danger to the individual and be liable for this.
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.
Some individuals will be unable to recognise the food that they are given, and can forget to eat or drink. The individuals relationship with food throughout their life can also play a part in their nutritional needs when living with dementia. People who may
CU2636 Support Individuals to Eat and Drink 1 Be able to support individuals to make choices about food and drink 1.3 Describe ways to resolve any difficulties or dilemmas about the choice of food and drink Some people might refuse to eat some food that has been given to them. They will have been given this food because it is what it says they need in their care plan such as a liquidised diet or a soft diet. If someone is on one of these diets then they might not be able to choose what they want to eat and then this will cause problems between the individual and the care assistant. However, there are some ways that you can resolve these difficulties and dilemmas. One of these ways is reporting them to your manager or senior member of staff who is on shift.
However the client does take his medication sometimes if given to him by another medically trained individual. Bi 2 In the case of a client not wanting to have a bath or a shower in the past, I have taken the route of explaining to them clearly the risks involved in not keeping clean (Having poor personal hygiene, skin breaking down, pressure sores occurring), if this fails I may mention to them the social benefits of being clean and fresh when they are around other people. I also have mentioned the benefits of having good personal hygiene when they intend to be in the kitchen relating to independence skills of being able to prepare their own food. Sometimes a client may need a bit of time to think about the things we have spoken about.Sometimes if a client remains adamant not to bath/shower then alternatives are offered ie; a strip wash or hair washed over the bath if that was what was needed or extra help and encouragement depending on the exact
Describe ways to resolve any difficulties or dilemma’s about the choice of food and drink. By giving the individual 2 or more choices and letting them decide what they like, giving more details about the food will help them choose. By explaining to an individual about the importance of s healthy diet and encourage and support them to choose healthy options and alternatives. By explaining to the individual about the consequences of a poor diet
Unit 366 Understand and meet the nutritional requirements of individuals with dementia Outcome 2 1 Describe how mealtime cultures and environments can be a barrier to meeting the nutritional needs of an individual with dementia. Mealtime cultures such as having strict mealtimes and meal sizes, certain number of courses and in certain orders such as starter, main,dessert may not adhere to the needs of a person with dementia. Their tastes may have changed and may not wish to eat the meals set out for them in a particular traditional order. They may not wish to eat at the same time as everybody else or may wish to eat small amounts more often. By trying to stick to normal mealtime cultures, this can be a barrier to the nutritional needs
The same will apply to drinking. With older people who are prone to malnutrition and dehydration this can become more of a problem with Dementia putting their health at risk. Functional problems - affecting ability to carry out normal daily activities such as washing, dressing, and cooking meals Functional changes is losing the ability to remember how to eat or using utensils and drinking implements and instead might be better encouraged to pick up food buffet style or finger food. This might be as a way to overcome their loss of ability to function as they once did and rather than become distressed and confused they prefer to just pick up food. If this is preferred then to promote their dignity food presented for that function should be laid out.