Home » Documents » Education » Promote Nutrition and Hydration in Adult Care Settings

Promote Nutrition and Hydration in Adult Care Settings

Access: Premium
File Size: 257.54 KB

1.1 Define the main food groups.

Starchy Foods: Starchy foods serve as good source of essential fibre, calcium, energy, vitamins and iron; they are required to charge the body and are considered a very good source of energy. Wholegrain have more nutrients and fibre and are harder to digest. Wholegrain foods include brown rice, whole wheat pasta, whole oats, and wholegrain breakfast cereals. This also include fibre-rich foods like whole wheat blend with white flour bread.

Protein: Proteins serve as the body’s “building blocks,” facilitating both growth and repair. Meat, fish, and eggs are all excellent sources of protein, and so are soya, Dahl, lentils, nuts and quorn. Iron and other vitamins and minerals can be found in these foods.

Fats: Fat is necessary, but only in little doses for good health. The human body is unable to generate these fatty acids despite their importance to health. Supplementing with fat improves the body’s absorption of vitamins A, D, and E. These vitamins are fat-soluble, hence fat must be present for absorption. When fatty acid is not used by a cell, it is converted to energy and stored as fat. As with carbohydrates, excess protein can be stored as fat.

Fruits and Vegetable: Fruits and vegetables supply crucial vitamin a]required to be consumed daily. They are nutritious by nature and contain micronutrients like minerals and vitamin that help to maintain our health. Additionally, consuming fruits and vegetables can prevent diseases.

Diary: Protein and nutrients may be found in dairy and dairy substitutes. They contribute to strong bone development because of the calcium they contain. Milk with less fat, including semi-skimmed, skimmed, and 1% fat milk, still provides protein, vitamins, and calcium, but is less filling. Soy milk and nut milks are two examples of dairy-free milk alternatives.

Other answers covered 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 well-being.
  • 2.1 Summarise current legislation and national guidelines in relation to:
  • 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.
  • 3.1 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.
  • 4.1 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:
  • 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.
  • 5.1 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

Related Documents