ion control Unit 21 The Principles of Infection and Prevention Control 2.1 There are many different types of regulations we have to comply with in our type of work, these include: • The Health and Safety Act 1974 • Management of Health & Safety at Work Regulations 1999. • Food Safety Act 1990 • The Public Health ( Control of Diseases ) Act 1974 • Reporting Injuries and Dangerous Occurrences Regulations ( RIDDOR) 1995 • Food Hygiene • The
Unit 21 - The Principles of Infection Prevention and Control. 1.1 - Explain employees’ roles and responsibilities in relation to the prevention and control of infection: As an employee it is our responsibility to adhere to company policies and procedures as well as those implemented by localised procedures. This means any communicable diseases which are notifiable must be brought to the attention of the appropriate authority. If I have any concerns whatsoever regarding the management of infectious
1. roles and responsibilities in the prevention and control of infections. 1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection. It is the employees responsibility to adhere to company policies and procedures as well as those implemented by localised procedures. This means any communicable diseases which are notifiable, must be brought to the attention of the appropriate authority. If I have any concerns whatsoever regarding the management of
Communication in health and social care or children’s and young people’s settings ; Unit 21 1.2Q;HOW DO YOU ENSURE EFFECTIVE COMMUNICATION ACROSS ALL ASPECTS OF YOUR OWN WORK? First and foremost is the person you are supporting, speak clear and not too fast do not use jargon use relaxed body posture and no distracting noises like the tv or music. There are also their family and friends, who are likely to be involved in the support plan and good communication builds good relationships with
P2: Describe the characteristics of nutrients and their benefit to the body. Answer: Characteristics of nutrients and their benefit to the body are carbohydrates, starch and non-starch polysaccharides, sugar substitutes and sugar. Carbohydrates are one of the main types of food. Sugar and starch are main types of carbohydrates these carbohydrates provide energy for the body. Liver breaks down carbohydrates into glucose which the body uses for sugar. Heart needs to beat, brain needs energy to maintain
According to the free dictionary nutrients is a food or other substance that provides energy or building material for the survival and growth of a living organism. Why do we need nutrients? It is essential that we have a balanced diet in order to have good health. Having a balanced diet consist of the several different food types; carbohydrates, fats, minerals, fibre and vitamins. A good diet also helps you maintain a healthy weight, which is critical to feeling good and preventing illnesses.
Unit 21 Nutrition for Health & Social Care Task 3 P3 This is a report on the wide range of possible influences on dietary intake and nutritional health ranging from health conditions which dictate what a person can and can’t eat to lifestyle. Medical Disorders There are lots of medical disorders that dictate what we eat, such as : • Non-insulin Dependent Diabetes (Type 2 Diabetes) is not as severe as Insulin Dependent Diabetes (Type 1 Diabetes) as it can be controlled by diet alone. It’s very
|Unit 1: PWCS 21 Principles of communication | Introduction The aim of this workbook is to allow you to present evidence for the criteria listed below. Your assessor will ask you to consider your job role and experience in your workplace to answer the questions contained within this assignment. Your assessor will assess your answers and provide you with feedback. Unit Summary This unit will
Firstly, in order to obtain good health we need to consume a daily balanced diet. To do this, we must consume the daily amount of food requirements. In a balanced diet, there are seven essential components. These are: * Carbohydrates * Proteins * Minerals * Vitamins * Fat (Lipids) Carbohydrates are a simple sugar nutrient that provide energy and maintain a healthy body. Carbohydrates are formed of carbon, oxygen, and hydrogen as the basics. In the body, carbohydrates are converted
1. Basic Banner – basic state (add a screenshot showing your banners as it would appear on a webpage and annotate it to show the use of graphics, text and images) - P1 Twitter Text and Bird going back and forth horizontally in opposite directions Twitter Text and Bird going back and forth horizontally in opposite directions 2. Banner advert – interactivity/animation (add screenshots and/or text to show how your banner advert is interactive and/or is animated) – M1/D1 3. Creating Banner
|Links to: | | |Unit |L.O | A.C | Performance evidence | | | | | | | | |
Unit 21 1. 1.1 The employee’s roles and responsibilities come into relation to the preventation of control of infection as the employees have to co-operate with training and policies. This means wearing PPE and to look after own health and safety. 1.2 The employer’s responsibility comes into relation to the prevention and control of infection is to look after the health and safety and wellbeing of their staff. To provide all training and support staff. Provide risk assessments. 2. 2.1 The
Promote communication in health and social care or children and young people’s settings (SHC 21) 1.1 Identify the different reasons people communicate Communication is an important part of everyday life. We communicate with each other to develop relationships, give and receive information, express needs and feelings, share thoughts and ideas, show compassion, give comfort and we communicate to affirm one another. There are two types of communication, verbal and non-verbal Verbal communication
Unit 21: The Principles of Infection Prevention and Control |Link to Learning Outcome |Question |Answer | |Unit 21.1.1 |Explain employees’ roles and |Infection is a major cause of human suffering. Even relatively | | |responsibilities in |minor infections can become more serious, leading to major | |
Report on George’s food choices I will be analysing a person health the person is a Nigerian man called George. George is a middle class working man. George has diabetes and is over weight but also his partner who he is married to is over weight too. George has not been exercising for 4 years as this is important to do because he suffering from diabetes. There are six main areas I will be mainly be focusing on and also I will be giving him advice on what he could do to improve his way of lifestyle
Introduction To Communication In Health And Social Care Or Children And Young People's Settings (Unit 21) 1.1 It is important to communicate to be able to express your feelings to give answers to questions, to be able to make friends and build relationships. 1.2 It is important to be able to speak in terms and language that the service user can understand so they can give you an accurate response to a question. If they didn’t understand this may make them feel upset or confused. 1.3 This is important
Unit 21 –The Principles of Infection Prevention and Control Understand roles and responsibilities in the prevention and control of infections. 1.1 The employee’s roles and responsibilities in relation to the prevention and control of infection are wearing the proper PPE when required, insuring you have the right amount to hand, report any breaches or hazards. 1.2 The Employer’s responsibilities in relation to the prevention and control of infection are maintain proper training in prevention
Answers to questions in S/NVQ Level 2 Health & Social Care Easy Steps Unit 21 Communicate with and complete records for individuals In the workplace: Jake likes to joke (page 7) 1 No, there will be many occasions when an individual does not want to laugh and joke, especially if they feel sad or angry. Jake should respond in a way that recognises the way they are feeling at that time. Jake might have to be more serious in formal meetings or when talking to individuals about serious matters. Jake
Explain how the following factors have/may influence an individual’s diets: • Medical disorders/Health factors • Personal preference/ Dietary habits • Lifestyle • Economic • Socio-cultural factors • Social policy Health factors There is a number of health factors involved with affecting an individual’s diet these are: • Diabetes mellitus • Coeliac disease • Lactose intolerance • Irritable bowel syndrome • Food allergy Diabetes Mellitus Diabetes mellitus is a condition
Unit 21 Cleaning, Decontamination and Waste Management. 1.1 State the general principles for environmental cleaning. The work environment should control the growth of micro-organisms by being clean, dry, exposed to light and well ventilated. Dust, dirt and liquid substances must not be allowed to build up. Regular cleaning and good design features of buildings, fittings and fixtures can achieve this. A cleaning schedule should be written based on a COSHH assessment, which includes the