Unit Breakdown

This shows how we capture all the evidence to obtain enough credits for this part of your award

Diploma qualification units can be knowledge or skills based. Each different unit within the qualification has specific requirements and will have different evidence to demonstrate your ability to meet the requirements of the unit. Your coach will plan the most appropriate types of evidence with you. If you identify your own that is even better as it will clearly show your coach that you have a good understanding of the requirements and will have your qualification achieved much faster.

 

Title

Promote Nutrition and Hydration in Adult Care Settings

Type

Knowledge and skills

Learning outcomes

Assessment criteria

Potential Evidence

1

Understand the components of a balanced diet.

1.1

Define the main food groups.

Showcasing your knowledge: –

Tutor marked assignment – one of:

a) Assessment Pack

b) Resource Pack                      

c) Essay

 

All Assignments MUST use and be submitted with an appropriate referencing system

 

Professional Discussion

E-learning

Prior Learning / Certificates

Learning Journal

 

Showcasing your skills:

Observations

Witness Testimonies

Workplace Records

Minutes of Meetings

Care Plans

Daily notes

Supervision / Appraisals Records

Medication Administration Records

In put – Out put Records

Turn Charts

Reports

Prior Learning / Certificates

Learning Journal

 

1.2

Identify sources of essential nutrients.

1.3

Explain the role of essential nutrients for health.

1.4

Evaluate the impact of poor diet on health and well-being.

2

Understand current national and organisational requirements for meeting nutritional and hydration needs in adult care settings.

2.1

Summarise current legislation and national guidelines in relation to:

• nutritional guidelines for a balanced diet • meeting nutritional and hydration needs • food safety nutritional screening and malnutrition.

2.2

Describe the roles and responsibilities of others in assessing and managing nutritional and hydration needs with individuals.

2.3

Explain how to access additional support and information in relation to nutrition and hydration.

2.4

State the prevalence of malnutrition amongst individuals accessing health and social care services.

3

Understand malnutrition in adult care settings.

3.1

Describe factors that impact on nutritional intake.

3.2

Describe risk factors that may lead to malnutrition.

3.3

Describe the signs of malnutrition.

3.4

Explain the purpose of nutritional screening and associated risk assessment.

3.5

Describe how nutritional and fluid intake should be monitored.

3.6

Describe the impacts of malnutrition on an individual’s health and well-being.

3.7

Explain ways of ensuring food and drink have increased nutritional density through fortification.

3.8

Describe the appropriate use of nutritional supplements.

3.9

Identify when referral to a health professional is necessary.

4

Understand individual preferences and special dietary requirements in health and social care settings.

4.1

Describe how individual differences may influence dietary preferences and intake.

4.2

Describe barriers to healthy eating for individuals.

4.3

Describe dietary requirements associated with common health conditions.

4.4

Describe how to support individuals with:

• food allergy • food intolerance.

4.5

Explain the importance of following special dietary requirements.

4.6

Explain what adaptations to a balanced diet may be required to meet different requirements.

4.7

Describe the importance of understanding an individual’s life history in supporting nutrition and hydration needs.

5

Understand how to promote a culture and environment that supports nutrition and hydration.

5.1

Explain why it is important to include a variety of food and drink in the diets of individuals.

5.2

Describe how to use a person-centred approach to support individuals with different levels of ability to eat and drink.

5.3

Explain the benefits of protected mealtimes.

5.4

Describe how mealtime environments and food presentation can be a barrier to meeting nutritional needs.

5.5

Explain how to promote an enabling and positive culture conducive to eating and drinking.

6

Be able to promote nutrition in health and social care settings.

6.1

Plan a balanced diet with an individual that incorporates their preferences and meets nutritional requirements.

6.2

Evaluate the effectiveness of different ways of promoting healthy eating.

7

Be able to screen and monitor nutrition and hydration in health and social care settings.

7.1

Carry out nutritional screening using an approved assessment tool.

7.2

Monitor and record the nutrition and fluid intake of an individual.

7.3

Report any concerns or information for referral to appropriate health professional.

7.4

Implement interventions identified through nutritional screening.

7.5

Review the effectiveness of the interventions following nutritional screening.

 

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