Clinical Care
Clinical Care
Nutrition and Hydration
Delivery:
Online/E-learning
Level:
3
Accreditation:
This course is CPD certified.
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About this course
This eLearning course aims to introduce you to the topic of nutrition and hydration in Health and Social Care.
It begins by explaining the main food groups, sources of essential nutrients and the impact of poor diet on health and wellbeing. It then outlines the current national guidance on healthy eating and explains adaptations different groups may require in relation to a balanced diet. Stage two of the module describes how to plan and promote an appropriate balanced diet with an individual. It also identifies factors that create barriers to healthy eating and those that promote healthy eating across different groups.
The course then describes the importance of hydration, signs of dehydration and ways to support and promote hydration with individuals.
Stage four outlines ways to prevent malnutrition in health and social care settings, including food fortification and the appropriate use of nutritional supplements. In the next stage, you will learn about nutritional screening; its purpose, how to carry it out and how to implement the actions identified.
In the final stage of learning, the course identifies good practice in monitoring and recording nutrition and hydration needs.
Learning Outcomes
On completion of this course learners should know and understand the following:
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Outline what makes up a balanced diet and the national guidelines on healthy eating.
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Know ways to promote nutrition in health and social care settings.
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Know how to promote hydration.
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Identify how to prevent malnutrition in health and social care settings.
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Know how to carry out nutritional screening.
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Know how to monitor and record nutrition and hydration needs.
Course Syllabus Includes
- Eatwell Guide
- Essential nutrients
- Vitamins
- Impact of poor diets
- What is malnutrition?
- Food Standards Agency (FSA) guidelines
- Adaptations for individuals
- Dieticians
- Food plans and menus
- Planning a balanced diet
- The food groups
- Portion sizes
- Food high in fat and/or sugar
- Promoting healthy eating
- Barriers to healthy eating
- Preventing malnutrition
- Food fortification
- Importance of hydration
- Signs of dehydration
- Promoting hydration
- Nutritional screening
- Monitoring and recording
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