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.
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.
For example dishes can be shown to a resident to help them make a choice. It is important to encourage an individual to eat a well-balanced diet and make choices for themselves. As well as supporting we should promote and maintain independence as often as possible. We also must actively support the resident to do as much as they can independently and encourage maximising their own potential: For example if they spill a drink pass them a paper towel and let them help clean it up by themselves. 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.
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
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.
1.1 Reasons why people communicate is to express their feelings or needs, share information with others, give ideas and choices to others. To socialise with one another and to give your own opinion. Communicate by giving instructions and encouragement, sharing your experiences and retaliation. 1.2 Using effective communication helps you and others to find out what their needs and wants are, and to help meet them. Giving choice to residents allows them to decide for themselves what they want and no other interference with their choice, whether this is asking what they would like for their meals or asking what activities they would like to do.
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.
Assessment of Nutritional Status: Using Anthropometric Techniques Assessment of Nutritional Status Nutritional status Nutritional status is the balance between the intake of nutrients by an organism and the expenditure of these in the processes of growth, reproduction, and health maintenance. Nutritional Assessment Nutritional Assessment is a structured way to establish nutritional status and energy-requirements by objective measurements and whereby, completed with objective parameters and in relation to specific disease-indications, an adequate (nutritional-) treatment can be developed for the patient. Nutritional status can be measured for individuals as well as for populations. Accurate measurement of individual nutritional status is required in clinical practice. Population measures are more important in research.
Once the patient has an understanding of the disease they can apply this knowledge to real-life situations by following a diabetic diet and choosing the appropriate food to maintain proper glucose levels. The next step is for the