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1 – Promoting Nutrition and Hydration in Care Settings

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1.1 Define the main food groups

The main food groups are the building blocks of a balanced diet. They provide us with all the essential nutrients we need to maintain good health and well-being. The major food groups consist of fruits, vegetables, grains, proteins and dairy products.

Fruits provide carbohydrates and vitamins A and C for healthy skin and vision; they also contain fibre which aids digestion in addition to potassium for blood pressure regulation, among other benefits.

Vegetables give us many essential minerals such as calcium for bone strength but, most importantly, Vitamins K1 & K2, which play a crucial role in the proper functioning of several body processes, including clotting etc.

Grains like wheat or corn offer complex carbohydrates while being great sources of protein, too, when combined with legumes (beans).

Protein is an especially vital part of any healthy meal plan since it helps build muscle mass needed by our bodies throughout life; meats, fish, and eggs deliver the highest levels; however, nuts can be used by vegetarians alike looking for adequate intake.

Diaries like milk, cheese and yoghurt are great sources of calcium which is essential for healthy bones and teeth. They also contain Vitamins A & B12 in addition to magnesium, riboflavin and other important nutrients our bodies need.

Other answers in the full document:

  • 1.2 Explain sources and role of essential nutrients for health
  • 1.3 Evaluate the benefits of a balanced diet on health and wellbeing
  • 1.4 Evaluate the impact of poor diet on health and wellbeing
  • 1.5 Explain what adaptations to a balanced diet may be required for different groups.
  • 2.1 Summarise current national nutritional guidelines for a balanced diet
  • 2.2 Explain how to access additional support and information relating to nutrition and hydration
  • 3.1 Explain the importance of a balanced diet.
  • 4.1 Explain the importance of hydration
  • 4.2 Describe signs of dehydration
  • 4.3 Explain ways to support and promote hydration with individuals.
  • 4.5 Evaluate the effectiveness of different ways of supporting and promoting hydration
  • 5.1 Explain the factors that may affect nutritional intake
  • 5.2 Explain the risk factors that may lead to malnutrition
  • 5.3 Describe the signs of malnutrition.
  • 5.4 Explain ways of ensuring foods and drinks have increased nutritional density through fortification
  • 5.5 Discuss the appropriate use of nutritional supplements
  • 6.1 Explain the purpose of nutritional screening
  • 7.1 Describe the roles and responsibilities of self and others in assessing and managing the nutritional and hydration needs with individuals
  • 7.2 Explain ways in which nutrition and hydration can be monitored
  • 8.1 Explain factors that may promote healthy eating in different groups
  • 8.2 Explain factors that may create barriers to healthy eating for different groups
  • 8.3 Explain why individuals may have special dietary requirements
  • 8.4 Explain why it is important for individuals with special dietary requirements to follow special diets

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