1 – HSC AS 14A Promote nutrition and hydration in adult care settings

1.1 Define the main food groups

Eating well shapes not only our bodies but also our overall wellbeing, and this begins with learning about the many kinds of foods available. Each type plays its own part in contributing to our physical health, making it important to recognise what they bring to the table when preparing meals.

Fruits and vegetables
At the core of healthy eating are fruits and vegetables, packed full of essential nutrients such as vitamins, minerals, fibre, and antioxidants. Think about fruits like tart green apples, ripe cherries, or creamy avocados – each one offering unique advantages for your body. Vegetables are no different; brightly coloured carrots, fragrant rosemary-roasted squash, or humble yet versatile cabbages all deliver their own powerful benefits.

Starchy carbohydrates
Starchy carbs act as the body’s main energy supplier. Foods like whole-grain bread or brown rice not only offer long-lasting energy but also add fibre that supports healthy digestion and keeps hunger in check—great for managing weight effectively.

Proteins
Protein-rich foods, vital for building and repairing tissues, come from sources like chickpeas or tofu if you prefer plant-based options. Oily fish high in omega-3s promotes brain function and heart health. Eggs supply all essential amino acids your body needs, while occasional lean cuts of meat provide solid protein without excessive fat intake.

Dairy and alternatives
For strong bones and teeth, dairy products, including milk, cheese and yogurt (or fortified substitutes like oat milk), deliver calcium alongside vitamins such as D.

Oils and spreads
Lastly, healthy fats, found in small amounts within spreads or oils like olive oil, give us much more than flavour—they provide vitamin E plus other good fats that contribute to a healthier heart when used sparingly.

By combining these food groups thoughtfully into our daily meals—and ensuring portion sizes suit individual needs—we can enjoy delicious dishes while promoting both short-term vitality and long-term wellbeing.

Other answers in the full document:

• 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 wellbeing
• 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
• 3.1 State the prevalence of malnutrition amongst individuals accessing health and social care services
• 3.2 Describe factors that impact on nutritional intake
• 3.3 Describe risk factors that may lead to malnutrition
• 3.4 Describe the signs of malnutrition
• 3.5 Explain the purpose of nutritional screening and associated risk assessment
• 3.6 Describe how nutritional and fluid intake should be monitored
• 3.7 Describe the impacts of malnutrition on an individual’s health and wellbeing
• 3.8 Explain ways of ensuring food and drink have increased nutritional density through fortification
• 3.9 Describe the appropriate use of nutritional supplements
• 3.10 Identify when referral to a health professional is necessary
• 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 Describe how a balanced diet can be adapted to meet different requirements
• 4.7 Describe the importance of understanding an individual’s life history in supporting nutrition and hydration needs
• 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