Course Profile

Course Profile: Diet, Nutrition and Hydration (1 Day)
Formal and anecdotal evidence indicates that vulnerable service users are being neglected in a range of areas including the provision of a nutritious diet and adequate hydration.
This course examines the impact of diet and nutrition on health, as well as the need for appropriate and sufficient fluid intake 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

Learning outcomes

By the end of the course learners should understand:

  • What constitutes a healthy diet and the relationship between diet, hydration and health
  • The impact of poor nutrition on health, both short and longer term
  • What is 'adequate hydration' and how to provide it
  • The prevalence of illness associated with poor nutrition and fluid intake
  • The principles of the Eatwell Plate and the Balance of Good Health
  • The mental and physical impact of poor hydration
  • Dehydration – what is it and who is vulnerable
  • Malnutrition—what is it and who is vulnerable
  • Emaciation, Obesity and diet related diseases
  • Nutritional requirements of different groups
  • Pre-prepared foods and their nutritional value
  • 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
             -NICE guidelines
Training methods utilised include: Discussion, PowerPoint, Tutor Presentations, Small & large group work, Practical exercises, Handouts