Learning Outcome 1 : Be able to support individuals to make choices about food and drink Assessment Criteria 1.1. Establish with an individual the food and drink they wish to consume Service users should always have the freedom to make choices about food and drink, thus the carer has to support them to make these choices, also taking into consideration dietary issues (possible allergies, diabetes, food intolerance) and prohibited foods due to medication (e.g. cranberry when on Warfarin). This information, as well as the medication is included in the care plan. Then, by direct communication with the service user, using his/her chosen form of communication, the carer establishes what he/she wishes to have.
Unit 4222-222 Support individuals to eat and drink (HSC 2014) Outcome 1 Be able to support individuals to make choices about food and drink 1. Establish with an individual the food and drink they wish to consume I always check the individuals plan of care and any risk assessments regarding their dietary needs, prior to establishing the food and drink they wish to consume. The individual may have specific dietary needs (eg Diabetic – no sugar) or foods that should be avoided (eg allergies – foods containing peanuts) Their choices could also be influenced by their cultural or religious beliefs. For example they may be vegetarian and abstain from eating meat or Muslim and not
Encourage the individual to select suitable options for food and drink You should try to encourage the individual to maximise their own potential and independence by doing as much for themselves as possible. This can ensure that their choices are being heard and you are not forcing your own ones on them. The aid of pictures and cards plus your own knowledge on food is also good as this help them to want to choose different foods. It is important to understand the individual’s eating habits and suggest foods that are part of the food wheel that works alongside what they like to eat. 3.
Support individuals to eat and drink Describe ways to resolve any difficulties or dilemmas about the choice of food and drink. Lots of individuals like different things to eat and drink one may like fish the other may not therefore it is important to always have a choice. In my care home there is always a choice, individuals with dementia may not understand what is being offered therefore picture cards can be offered so they see a picture of what is being offered or the choice of two meals can be brought to them and they can pick whichever one they like. If they choose a meal and it still looks like they aren’t enjoying it it is vital to go back and ask if they would prefer something else, maybe think about what you have seen them eat and like previously and take that to them for them to try. In my care home we also have a lot of varied drinks from hot drinks to a range of juices and milk or water.
CU1672 – UNDERSTAND AND MEET THE NUTRITIONAL REQUIREMENTS OF INDIVIDUALS WITH DEMENTIA 1.4 EXPLAIN THE IMPORTANCE OF RECOGNISING AND MEETING AN INDIVIDUAL’S PERSONAL AND CULTURAL PREFERENCES FOR FOOD AND DRINK. The Dietary needs of an individual in our care will need to be assessed to ensure that we can provide for our clients dietary requirements. This might be as a result of a medical reason such as diabetes, medication they are prescribed, allergies against certain foods like nuts, they may have to have a gluten free diet, or the patient may be under or overweight and require a specialist diet. In recognising our client’s right to have a choice in the food they eat we should ensure our clients maintain as an individual, and we should promote a positive mental health to our clients.
Also keeping a diary on when the individual tends to become hungry, therefore that time can become a regular mealtime. Also making mealtimes quite fun and try talking about how they used to enjoy food and their family traditions and celebrations. 2.3 Describe how a person centred approach can support an individual, with dementia at different levels of ability, to eat and drink. Treating everyone as an individual and making them make informed choices is the best person centred approach. Treating them as an individual makes easier to be aware of their preferences.
Bii) There are 4 main key points of food safety in a social care setting. These are: * Hygiene (personal and environmental) – While preparing food is it vitally important (especially if handling raw meat) to wash your hands and work surfaces to ensure there is no cross contamination. * Food preparation – It is important to follow preparation guidelines to ensure all meat and other products are prepared properly to avoid food poisoning. You must also check the food sell by date to ensure that it is all in date and ok to consume. * Cooking – Following cooking guidelines is extremely important in a care setting.
Unit 57 (L2) Support individuals to eat and drink [pic] |Workplace: | |Student name: | |Date: | Unit 57- Support individuals to eat and drink Outcome 1: Support individuals to make choices about food and drink Outcome 2: Prepare to provide support for eating and drinking Outcome 3: Provide support for eating and drinking Outcome 4: Clear away after food and drink Outcome 5: Monitor eating and drinking and the support provided Support individuals to make choices about food and drink they wish to consume You also need to support your colleagues to work in ways that recognise and respect people’s beliefs and preferences. Your work setting should be a place in which diversity and difference are acknowledged and respected this includes the choices they make about their food and drink for example choice of: • Menu • Dining table or tray • Timing • Assistance needed • Whether they want to be in other people’s company or whether they want to be alone. A choice of food should be offered, the way it is cooked and the quality of the food provided should also be discussed, varying the times when food is provided so that people can eat when they wish rather than having to fit in with the care setting arrangements. Knowing the food and drink that the individual likes helps to build a trusting relationship as some people do not like to eat meat because of their concern for animals,
D2. Justify ways of overcoming difficulties that may arise when implementing anti-discriminatory practice in health and social care settings. When implementing anti-discriminatory practice in health and social care settings there are many problems that may arise and successfully service providers must try their best to overcome these problems as best as they can to meet all service users’ needs to ensure good quality care. Firstly when you have precise food preferences and food needs to meet when working with service users you will need to as a service provider ensure that all food provided to the service users is correct and precise for that specific service user. Overcoming the problem the company may face financially may be difficult however
One way that I promote my own wellness is adding more antioxidants to my diet such as garlic and ginger, fish and dairy products which has virus fighting properties and supports the immune system. Being able to cook well as a chef and occasionally selling dinners allows me to practice my health habits through my cooking. I use these ingredients along with health tips and a list of food substitutions for those who may be diabetic or have other health issues. Another way that I promote health wellness is by using and encouraging my family and friends to use all natural detox cleansers, to flush the colon and liver of waste that not only add extra weight, but weaken and read the body’s immune system. Because most of my family and friends lives are very busy, I also encourage them to do things that they love in their spare time; such as cooking, biking or yoga and to also get make-up sleep to ease the stress caused on the body throughout the weekday.