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2 – Promoting Nutrition and Hydration in Care Settings

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1.1 Define the main food groups

The main food groups are categories of food that are essential for good health. They are made up of six different food groups: grains, vegetables, fruits, dairy, protein, and fats.

Grains are the seeds of certain types of grasses and are the main source of carbohydrates. Examples of grains include wheat, oats, corn, barley, and rice.

Vegetables are a source of vitamins, minerals, dietary fibre, and antioxidants. They include both starchy and non-starchy vegetables such as potatoes, carrots, broccoli, spinach, and peppers.

Fruits are a good source of vitamins, minerals, dietary fibre, and antioxidants. Examples of fruits include apples, oranges, bananas, grapes, and strawberries.

Dairy products are a good source of calcium and other nutrients. Examples of dairy products include milk, yoghurt, cheese, and butter.

Protein is a major structural component of the body and is necessary for growth and repair. Examples of protein sources include poultry, beef, pork, fish, eggs, lentils, and beans.

Fats are an important source of energy, essential fatty acids, and fat-soluble vitamins. Examples of fats include vegetable oils, nuts, and avocados.

Eating a balanced diet that incorporates all of these food groups is essential for good health.

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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