This is then discussed with the care team and medical staff responsible for the individuals care. 2.4. Describe how and when to seek additional guidance about an individual’s choice of food and drink. If i feel the individual is eating or drinking foods which will harm their health I inform my manager immediately. The matter will then be discussed with the care team and medical staff involved with the individual’s care.
Each service user is different and they all like/ dislike different foods. Some service users are able to tell staff as to what they do and don’t like. As for some individuals have difficulties explaining things, but some information like this will more than likely be found on their own care plan. Also some service users may have other things to be aware of such as diabetes eating less sugary things or bad oral hygiene not allowing them to eat solid foods. In this case I would seek guidance for their care plan and GP as to what is acceptable for them to be having.
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.
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.
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
After the dietician calculates a suitable diet they will make recommendations to a physician so he can write the dietary order. The dietician will document the progress of the treatment in a medical record. The dietician also plays an important role in developing the care home menus. They will evaluate the amount of proteins, vitamin and fibres in each menu item and makes recommendations to the dietary director. He also plays a role
HSC214 HSC214a HSC214b HSC214c Help individuals to eat and drink (Level 2) Make preparations to support individuals to eat and drink Support individuals to get ready to eat and drink Help individuals consume food and drink Elements of Competence About this unit For this unit you need to prepare for, support and help people to consume food and drink. Scope The scope is here to give you guidance on possible areas to be covered in this unit. The terms in this section give you a list of options linked with items in the performance criteria. You need to provide evidence for any option related to your work area. Food and drink can include: snacks; meals; hot drinks; cold drinks.
DEM 302 Understanding and meet the nutritional requirements of individuals with dementia. 1.1 Describe how cognitive, functional and emotional changes associated with dementia can affect eating. If the individuals cognitive ability is impaired they could forget to eat and drink, as well as think that they haven’t been fed, we might think they had a drink or eaten their food where as they might have tipped their drink down the sink or thrown their food away. If the functional ability changes it could mean that they can’t hold cutlery or hold a drink, therefore unable to feed themselves or feed themselves properly. When the emotional state changes they may become stressed and not want to eat or drink and may also forget that they need to
|Overview |This standard identifies the requirements when you support individuals who require assistance to consume food and | | |drink. This includes making your own preparations for supporting individuals to eat and drink and supporting the | | |individuals to prepare for this themselves. It also includes supporting individuals at the time they consume food and| | |drink and afterwards. | |Performance criteria |
Where a client is subject to a controlled diet (for medical reasons) it may be necessary to measure out portions of food to ensure the diet is maintained. Measured urine or stool samples may need to be collected for clinical examination where requested by medical professionals. B. Not sure of question as scan has not been 100% Outcome 2 Be able to support individuals to prepare to carry out their own health care procedures The learner can: 1. establish with others own role in supporting individuals to carry out their own health care procedures a. When working as an individual support worker assisting an individual clearly both you and the client need to be clear as to roles and responsibilities on both sides.