Course Profile

Course Profile: Diet, Nutrition and Hydration (1 Day)
Formal and anecdotal evidence indicates that vulnerable people receiving health a social care services 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. It is set in the context of the Care Act (2014), supports the Social Care Commitment and will help organisations meet the CQC Fundamental Standards. It links with the Code of Conduct for Healthcare Support Workers and Adult Social Care Workers in England (Skills for Care and Skills for Health, 2013)
The course provides some knowledge for
Care certificate: 1, 3.1, 8, 10.3a
QCF: HSC027, 2014, 024, 2029, DEM302
NHS KSF: Core 3.2, HWB 5
The course is designed for frontline workers in Health & Social Care in all settings.


Learning outcomes

By the end of the course learners should understand:

  • What constitutes a healthy diet
  • The impact of poor nutrition on health, both short and longer term
  • What is 'adequate hydration' and how to provide it
  • The prevalence of diseases associated with poor nutrition and fluid intake
  • The principles of the food pyramid
  • How to complete a nutritional risk assessment and the requirements and need
  • Related guidance and legislation:
             -Government guidelines regarding a healthy diet and fluid intake
             -NICE guidelines
  • Pre-prepared foods and their nutritional value
  • Malnutrition—what is it and who is vulnerable
  • Dehydration – what is it and who is vulnerable
  • Nutritional risk assessments—when, why and for whom
  • Food hygiene, food presentation and variety
  • Special diets and hydration for certain diseases/illness
  • The impact of diet on behaviour of certain foods
  • Obesity and diet related diseases
Training methods utilised include: Discussion, PowerPoint, Tutor Presentations, Small & large group work, Practical exercises, Handouts