Support Individuals to Eat and Drink Unit 57 Essay

Food is essential for life, our dietary intake is influenced by many different factors this includes:

For some children, it is essential to monitor their diet and the food that they eat has to be prepared and planned very carefully as they may have allergies, intolerances or medical conditions, such as: disease or diabetes. You should take care to follow the parents instructions relating to their child allergies or intolerances, failure to do so could result in the child health being endangered, possibly even in death.

For instance, an individual’s needs may alter due to their dietary needs because of their health care changes, such as developing diabetes. So therefore, their diet may

2.2 - Describe how mealtime environments and food presentation can be designed to help an individual to eat and drink:

The purpose of this assignment is to track and display the food choices we make and the way we eat affects our lifestyle and health. This paper addresses my personal food intake for the past three days. Next I will compare my food choices with my WileyPlus profile and determine whether I am maintaining healthy eating habits. There are foods that a person can eat in order to make sure that the daily required intake is being made. Sometimes it is really hard for a person like me to make sure I eat all the foods that I am supposed to so that I can consume all the nutrients that my body needs in a day. I know I will need to modify my eating

There is a need to identify the level and type of support an individual requires when eating and drinking. Any support while eating or drinking is to be provided respecting the service user’s human dignity, while the carer is exhibiting warmth and a calm attitude. The care plan informs whether the service user is able to feed him/herself, or needs assistance. Many service users will feed themselves when starting their meal, but will get tired and will then require assistance. The hands of service users with Parkinson’s may have to be gently directed so that they manage eating independently. The carer may need to cut the food for the service user. Service users with chewing difficulties, or swallowing precautions, or a history of choking need to be supervised while eating. Of course, these service users will also get a soft diet. Service users living with dementia may reject food which to them resembles to gruesome things (e.g., they may think meat bits in a dark sauce are cocroaches), therefore person-centered support is important. Service users with learning disabilities may find it hard to estimate distances, so the carer will make sure plates and glasses are well within their reach.

3.Demonstrate how, with our own choice of what we intake, we could prove to be eating

When it is time for a meal the staff should know how that service user would like there meal. Some could be a vegan or a vegetarian. Some may just not like a kind of meat, veg, or fruit. Involving the service user in making the meal is also a great way in promoting the service users well being as this will make them feel involved in something and know what they are putting in there

To monitor this, other statistics will need to be monitored, such as the level of care patients are receiving.

Rationale: Make meal times happy and pleasant. Encourage the patient to eat their whole meal. If they are not eating, offer them another choice of food. Report and record all food and fluid intake. (Nursing Assistant Education, 2014

Do they have a history of medical problems and how old is the person there may be an underlining Biological condition they may have an issue with ingestion or digestion they may have a disability making it difficult to cut up or prepare their own food, can they chew and swallow effectively do they a food or fluid allergies that would limit their options? Sociocultural factors need to be considered also, is there any cultural or religious food and fluid requirements they need to abide by is there any allergies limiting food and fluid intake. These factors all need to be considering when assessing ability to maintain healthy nutrition and fluid intake. There are also other factors to consider such dependence or independence , do they have access to fresh food is this readily available can they access this themselves or do they have family members or carers to do this for them(Holland, 2008). Psychological factors may be an intellectual disability or memory problems also environmental factors such as the type of housing they live in the facilities for safe and suitable food preparation and storage. Offering politico economic resources to help them manage in hospital or at home so to insure they are aware of benefits that are available also finding out if their financial problems that could hinder recovery these are all things that this model support in person centred

Course Learning Objectives: In Nutrition, we explore the ever-evolving science of nutrition. Human nutrition is influenced by endogenous and exogenous factors. We will discuss related topics such as stress, environment, food processing, digestion, safety, and

2. During this portion of the assignment the parent/student will create a healthy meal with snacks using the food pyramid, giving one or more example why it is a healthy choice or not a healthy choice.

Work in partnership with nursing staff to identify and implement programmes for screening, identification and monitoring patients/residents at nutritional risk

There are various obstructions to sufficient dietary admission incorporating help with sustaining. Roughly half of the patients inside acute wards at Fairfield Hospital have some level of ill health. This venture intended to evaluate recurrence and level of help given to patients on acute wards and regardless of whether support brings about enhanced protein and vitality admission. Lunch and supper feast reviews were led more than 5 consecutive days on acute therapeutic and surgical wards. Patients who required help with dinners were distinguished, alongside the level of assistance required, who gave aid and amount of vitality and protein devoured. Amid the review time frame, 28 patients were recognized as needing varying levels of support (DiMaria-Ghalili, R. A., Mirtallo, J. M., Tobin, B. W., Hark, L., Van Horn, L., & Palmer, 2014). 73.5% of dinner events were helped with nursing staff helping 65% of the time. 43% of patients were furnished with help at each supper. 62.5% and 75% of patients devoured more vitality and protein separately when helped. Irregularity with super contribute to those requiring it was clear and by and large; there was the higher utilization of vitality and protein when help was given. This re-accentuates the need to needs mediations for overseeing lack of healthy sustenance in clinic setting. Future headings incorporate general training and techniques for enhancing correspondence between dietetic staff and wellbeing experts, including dietary