||Diet and Nutrition
|Formal and anecdotal evidence indicates that vulnerable service users are being neglected in a range of areas including the provision of a nutritious diet.
This course examines the impact of diet and nutrition on health and the ramifications and disease development as a result of an unhealthy diet. It explains guidelines and advice and how to implement this in different settings.
The course is informed by NICE guidelines, the Food Standards Agency and Department of Health.
|The course provides some knowledge for
Care Certificate: 5.6, 5.7, 8.1, 8.2, 8.3
QCF: HSC027, 2014, 024, 2029, DEM302
NHS KSF: Core 3.2, HWB 5
NICE: NG7; PH53; CG32; CG43
The course is designed for frontline workers in Health & Social Care in all settings.
The course will help organisations to deliver CQC Outcome 5
By the end of the course learners
- What constitutes a healthy diet and the relationship between diet and health
- The impact of poor nutrition on health, both short and longer term
- The National and Global impact on health from poor nutrition and an unhealthy diet
- The prevalence of illness associated with poor nutrition
- The principles of the Eatwell Plate and the Balance of Good Health
- Nutritional requirements of different groups
- Pre-prepared foods and their nutritional value
- Understanding food labelling
- Malnutrition—what is it and who is vulnerable
- Emaciation, Obesity and diet related diseases
- Nutritional risk assessments—when, why and for whom
- How to complete a nutritional risk assessment and the requirements and need
- Food hygiene, food presentation and variety
- Special diets for certain diseases/illness
- The impact of diet on behaviour of certain foods
- Related guidance and legislation:
-Government guidelines regarding a healthy diet
Training methods utilised include: Discussion, PowerPoint, Tutor Presentations, Small & large group work, Practical exercises, Handouts