Care Certificate Workbook
Fluids and Nutrition
2
This workbook belongs to….
Name:
Organisation:
Place of Work:
Manager:
Start Date:
8
End Date:
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Fluids and Nutrition
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Contents
Understand the principles of hydration, nutrition
and food safety
a) Describe the importance of food safety, including hygiene, in the preparation and handling of food
b) Explain the importance of good nutrition and hydration in maintaining health and wellbeing
c) List signs and symptoms of poor nutrition and hydration
d) Explain how to promote adequate nutrition and hydration
Support individuals to have access to fluids in accordance with their plan of care
a) Check that drinks are within reach of those that have restrictions on their movements / mobility
b) Check that drinks are refreshed on a regular basis
c) Check that individuals are offered drinks in accordance with
their plan of care
d) Support and encourage individuals to drink in accordance with
their plan of care
e) Know how to report any concerns to the relevant person
8
8.1
8.2
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Support individuals to have access to food and nutrition in accordance with their plan of care
a) Check that any nutritional products are within reach of those that have restrictions on their movements / mobility
b) Check food is provided at the appropriate temperature and in accordance with the plan of care i.e. the individual is able to eat it
c) Check that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible
d) Support and encourage individuals to eat in accordance with
their plan of care
e) Know how to report any concerns to the relevant person
8.3
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How to use this workbook
Do you need this workbook?
You need to do all 15 Care Certificate Standards. This workbook is designed to
support you to learn about Standard 8. Your manager is responsible for checking
your knowledge, understanding and competence in your specific workplace(s).
If you already have a good level of knowledge and experience, you could take
an assessment instead and only do sections of the workbook (or sections of our
eLearning) that you need to. Your knowledge would be recorded and you can
build an evidence portfolio. This will save you and your manager a lot of time.
Your organisation may have free or funded access to our assessment system.
Check with your manager before you start this workbook. More information can
be found at http://ageuktraining.carecertificate.co.uk/.
The following symbols refer to actions you should take to achieve the outcomes.
There is also an action checklist at the end of this workbook.
Reference “Manager”
We refer to “manager” through the workbook. This may mean something
different in your role, for example: supervisor, line manager, coach, buddy,
mentor, employer or assessor. This is the person responsible for checking you are
competent and confident to work.
8 8
Ask…
LOCATE
DISCUSS
THINK
DEMONSTRATE
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Understand the principles of hydration, nutrition and
food safety
8.1
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Describe the importance of food safety, including hygiene, in the preparation and handling of food
Your role may require you to be involved in food preparation and to do this you
will need to have a good understanding of the principles of safe food handling.
The law requires people who handle food to be supervised and instructed
and/or trained in food safety and hygiene matters appropriate to their work
activity. There are two levels relating to safe food handling, these are:
Food Safety – for people preparing
drinks and snacks, for example, cups of tea,
hot chocolate, making a sandwich or serving
a piece of cake or fruit. Level 1 Food Safety
training supports people to do these things
properly and safely.
Food Hygiene – for people
preparing and serving meals.
Managers are responsible for
ensuring that employees comply
with the food safety management
procedures implemented within
their organisation.
8.1a
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Safe food handling can be broken down into four key areas: cleaning, cooking,
chilling and cross contamination.
Cleaning
Effective cleaning is essential to get rid of harmful bacteria in the
kitchen and to stop the bacteria from spreading. Often bacteria can
collect in places that you might not expect. Anything that is touched
by food or people’s hands could be covered in bacteria.
Fridge / freezer handles
Tap handles
Work surfaces
Chopping boards
Bin lids
Can openers
In many food businesses the bacteria hotspots are…
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Cooking
Thorough cooking is very
important because it kills harmful
bacteria in food. Bacteria survives
in food when it is not cooked
properly and can make the
individuals you support unwell.
Simple procedures like you would
use at home can help to ensure
food is safely cooked.
Only serve properly cooked food
Serve food straight after it has been cooked or reheated
Inspect the food you are serving
Make sure food is piping hot all the way through and that meat juices run clear
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Chilling
Some food needs to be kept
chilled to maintain its shelf life,
for example food with a ‘use by’
date, food that you have cooked
and will not serve immediately
or other ready-to-eat food such
as prepared salads.
If food is not properly chilled,
bacteria can grow and make
people unwell. Freezers need
to be -18°C or below and fridges
need to be kept below 5°C.
These temperatures need to be
checked regularly.
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Cross-Contamination
Cross-contamination is when bacteria
spreads between food, surfaces or
equipment. It's most likely to happen when:
• Raw food touches (or drips onto) other food
• Raw food touches (or drips onto)
equipment or surfaces • People touch raw food with their hands
If raw meat drips onto a cake in the fridge,
bacteria will spread from the meat to the
cake.
If you cut raw meat on a chopping
board, bacteria will spread from the
meat to the board and knife.
If you then use the same board and knife
(without washing them thoroughly) to chop a cucumber for example,
the bacteria will spread from the board and knife to the cucumber.
If you touch raw food and do not wash your hands
thoroughly, you can spread bacteria to other things
you touch. By avoiding cross-contamination, you
can stop bacteria spreading.
If bacteria enters the body, it can multiply and
cause infections and illness.
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What you need to know…
Keep raw and ready-to-eat foods seperate and store
correctly
Clean surfaces and equipment in hot soapy water or in a dishwasher
before you start to prepare food and after they have
been used
Wash your hands thoroughly after
touching raw food
Cover cuts and boils
Wear protective clothing
Cover hair and remove jewellery
Use separate utensils for raw and cooked food
Wash raw meat, vegetables, fruit
and rice
Let your manager know when you are
unwell
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If food is prepared and stored in ways that contamination is prevented, the risk
of illness and food hazards are reduced.
Food hazards can be:
Physical for example: objects found in food that
can be harmful such as bones or bits of packaging.
Chemical for example: pesticides, weedkillers or
cleaning chemicals that could be harmful if eaten
such as cleaning products sprayed onto prepared
foods or fruit and vegetables not being washed
before preparation.
Allergenic for example: individuals who may have
extreme reactions if they come into contact or eat
certain food products such as nuts, shellfish, milk
or gluten.
Bacterial for example pathogenic micro-
organisms in food e.g. harmful germs
(Previously covered above in cross-contamination)
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The EU Food Information for Consumers Regulation
came into force on 13 December 2014. It requires
food businesses to provide allergy information on
unpackaged food sold in the UK; for example
catering outlets, deli counters, bakeries and
sandwich bars. This regulation also applies to health
and care providers.
If a food contains 1 of the 14 allergenic substances,
it must legally provide a warning. This also applies
to pre-packed and non-prepacked foods.
https://www.food.gov.uk/business-
industry/allergy-guide
Anaphylactic shock can develop quickly if a person consumes a substance
which they are allergic too. Anaphylaxis is a severe, potentially life-threatening
allergic reaction. Symptoms can include itchy skin or a raised, red skin rash;
swollen eyes, lips hands and feet; difficulty breathing due to swelling of the
mouth, throat or tongue; wheezing; abdominal pain, nausea and vomiting;
collapse and unconsciousness.
http://www.nhs.uk/conditions/Anaphylaxis/Pages/Introduction.aspx
If somebody is experiencing symptoms of anaphylaxis, you should use an
adrenaline injector if one is available, otherwise dial 999.
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Explain the importance of good nutrition and hydration in
maintaining health and wellbeing
Food and drink provide us with the nutrients that our bodies need to work
properly. Good nutrition and hydration help us stay healthy. Our diets should
include the correct balance of the following:
The main form of energy for your body is carbohydrates.
Carbohydrates are broken down into individual glucose,
fructose or galactose units.
Your digestive system changes
carbohydrates into glucose (blood sugar) and uses this
sugar for energy. This energy is needed to keep the heart
beating, maintain breathing, keep blood circulating and
for the production of hormones and enzymes and new
tissues.
Starchy foods are our main source of carbohydrate, and
play an important role in a healthy diet. Starchy foods
include potatoes, bread, cereals, rice and pasta.
8.1b
Carbohydrates
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Protein in the food you eat is
broken down into individual
amino acids. Your body uses the
amino acids to build and repair
the various parts of your body.
Your muscles contain lots of
protein and you need to replenish
that protein through your diet.
Your body also needs protein for
components of your immune
system, hormones, nervous
system, and organs.
Animal proteins contain all the essential amino acids. This
type of protein is found in: meat, poultry, fish, eggs and
dairy products.
Plant protein contains many amino acids, but no single
source contains all of the essential amino acids. This type
of protein is found in: peas, green beans, cereals, beans,
pulses, grains, nuts, seeds, soya products, vegetable protein
foods, such as Quorn.
Protein
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Another raw material your body needs
is calcium. Calcium has several
functions in your body but is best
known as the mineral that is stored in
your bones and teeth.
You need calcium in your diet to keep your bones and
teeth strong.
Other good sources of calcium include: green leafy
vegetables, soya beans, tofu, soya drinks with added
calcium, nuts, bread, fish such as sardines and pilchards.
Use semi-skimmed, 1% fat or skimmed milk, as well as
lower-fat hard cheeses or cottage cheese, and lower-fat
yoghurt.
Calcium
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Fats (and sugar) are sources of energy for the
body, although if too much is eaten, it can
result in weight gain and increase the risk of
type 2 diabetes, certain cancers, heart
disease and stroke.
Saturated fat (found in cheese, sausages, butter, cakes,
biscuits etc.) can raise cholesterol, however, unsaturated
fats (oily fish, nuts and seeds, avocados, olive oils and
vegetable oils) can help to lower cholesterol and provide us
with the essential fatty acids needed to help us stay healthy.
Fibre promotes a healthy bowel and helps to remove waste
products from the body.
Fruit, vegetables, wholemeal bread,
nuts and seeds are all high in fibre.
Fibre
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Other good sources of calcium include: green leafy vegetables, soya
beans, tofu, soya drinks with added calcium, nuts, bread, fish – such as
sardines and pilchards.
Fruit and veg supply vitamins and minerals that are just as
important as carbohydrates, protein and fats. Vitamins and
minerals help chemical reactions in the body happen a lot
faster.
Vitamin B helps your body burn carbohydrates for
energy
• Vitamin A is needed for vision
• Zinc is involved in many
metabolic processes
• Vitamin C helps keep connective tissue strong and
your immune system functioning
A healthy, balanced diet will provide you with lots of
vitamin and minerals. Vitamins are needed to help
maintain an effective immune system and blood clotting.
Antioxidants usually found in fruit and vegetables help
protect your body from the damage that comes from the
sun, pollution, smoke, and poor dietary choices.
Fruits and Vegetables
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Water is the best fluid to rehydrate the body. Drinks such as fruit juices,
milk, tea and coffee (in moderation) and low sugar drinks count as fluid.
Some individuals will need to have their fluid intake monitored.
Information on fluid requirements should be found in their care and support
plan. Medical conditions, such as certain types of heart condition or kidney
disease will require individuals to drink less.
Alcohol is a diuretic (makes you urinate
more). You should try to drink plenty of
water when you have been drinking alcohol.
The headache associated with a hangover
indicates that your body is dehydrated!
Drinking water is very important for good health. Your body is
estimated to be about 60 to 70% water. Your body needs
water to regulate body temperature and to provide the
means for nutrients to travel to all your organs. Water also
transports oxygen to your cells, removes waste, and protects
your joints and organs.
‘The European Food Safety Authority recommends that
women should drink about 1.6 litres of fluid and men should
drink about 2.0 litres of fluid per day. That's about eight
glasses of 200ml each for a woman, and 10 glasses of 200ml
each for a man’. Source: NHS Choices.
Hydration
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Some groups of people are more likely to be affected by poor nutrition and
hydration than others. A weakened immune system can result in more severe
symptoms with less exposure.
Examples include:
• Frail and elderly people: can arise from physical and psychological frailty
and being less effective in recognising contaminated food
• Children and young adults: immunity develops during development
• Pregnant and breastfeeding women: childbearing and breastfeeding uses
up a lot of the body’s iron and zinc which are important for immunity
• Poverty: those living on a low income cannot afford a healthy diet
• People in hospital: illness and some medication weakens immune system
• People in prison: exposure to infectious diseases like tuberculosis and
hepatitis C
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List signs and symptoms of poor nutrition and hydration
Poor diet and nutrition are recognised as major contributory risk factors for
ill-health and premature death.
The Government recommends an intake of at least five portions of fruit or
vegetables per person per day to help reduce the risk of some cancers, heart
disease and many other chronic conditions. This is a minimum.
A well balanced diet can improve an individual’s physical and mental wellbeing.
8.1c
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Insomina
Dry skin and hair
Constipation
Digestive problems
Lack of concentration
Blurred vision
Immune impairment
Bad breath / teeth
Increase in falls
Dry skin and hair
Tiredness / Lack of energy
Gaining or losing weight
Changes in behaviour
Depression
Poor nutrition can result in a variety of symptoms and conditions such as:
Signs of Dehydration - You lose water through
urination, respiration, and by sweating. If you are very
active, you lose more water than if you are sedentary.
Diuretics such as caffeine, medication and alcohol result in
the body producing increased amounts of urine and not
absorbing water properly. Any diuretic substance can
result in dehydration.
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Urinary Tract infections
Kidney stones and infections
Poor wound healing
Headaches / dizziness
Tiredness
Constipation
Joint and muscle pains
Dry mouth and lips
Lower back pain
Passing small amounts of urine
Feeling weak
Symptoms of mild dehydration include:
Ongoing dehydration can lead to:
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In addition, urine may have a strong odour, along with a
yellow or amber colour. This indicates that a person may
not be getting enough water. Alternatively, the colour of
urine could be determined by vitamins an individual is
taking and not necessarily because they are dehydrated.
Riboflavin, a B vitamin, will make your urine bright yellow.
Thirst is an obvious sign of dehydration, in fact, you need
water long before you feel thirsty.
If dehydration is left untreated, it can become severe.
Severe dehydration is a medical emergency and requires immediate medical attention.
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Explain how to promote adequate nutrition and hydration
You can help the individuals you support by making sure you know about good
nutrition and hydration. You can share your knowledge with individuals and give
encouragement about how good nutrition and hydration will support them to
live as healthily as possible.
Dietary habits are the decisions an individual makes when choosing what foods
to eat. Although humans are omnivores, some cultures hold different food
preferences and some food taboos. Proper nutrition requires the proper
ingestion and equally important, the absorption of vitamins, minerals, and food
energy in the form of carbohydrates, proteins, and fats.
8.1d
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The eatwell plate defines the government’s advice on a healthy, balanced
diet. It is a visual representation of how different foods contribute towards a
healthy, balanced diet. It highlights the different types of food that make up our
diet, and shows the proportions we should eat them in.
The largest portion on the plate should be fruit and vegetables. Carbohydrates,
such as wholegrain and fibre rich bread, rice, potatoes and pasta make up the
second largest portion on the plate. Protein such as meat, fish, green beans and
cereals should make up some of the plate. Calcium (from both dairy and non-
dairy products) should make up the some of the plate. Foods high in fat and/or
sugar should make up the smallest portion of the plate.
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Poor diet and physical inactivity are major contributors to obesity.
There are serious health and economic consequences associated with obesity
which can lead to heart disease, diabetes and other serious health conditions.
The word ‘diet’ is often used to describe an eating plan that is intended to aid
weight loss. However, diet really refers to the food that a person eats during the
course of a day or a week. The more balanced and nutritious your diet is, the
healthier you can expect to be.
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A balanced diet - Means eating the right amount of food from all the food
groups. No single food contains everything the body needs, so it is important
that your diet is varied. Eating a balanced diet can:
Hydration - Water is the best source for your daily
fluid needs. Other good drinks, herbal teas, and fruit
and vegetable juices.
Soft drinks will also count toward your daily total of fluid, just
remember that sugar sweetened soft drinks and fruit juices add
extra calories to you daily diet that you do not need.
Increase your life expectancy by keeping your heart and body
healthy
Prevent many long-term illnesses
Help maintain a healthy body
weight
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Support individuals to have access to fluids in accordance with their plan of care
8.2
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Check that drinks are within reach of those that have restrictions on their movements / mobility
If a person has restricted movement or mobility, would it make sense to put their
drink out of reach?!
Each individual will have different
needs, preferences and abilities. It is
best practice to read their support plan
to be able to meet these needs.
If an individual has difficulty raising their
left arm but their right arm is fully able,
it would make sense to place their drink
nearer their right arm.
Ask the individual where they would like their
drink and check that they are able to reach it.
Imagine the frustration of being thirsty and
able to see your drink but not be able to
reach it.
8.2a
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Check that drinks are refreshed on a regular basis
It is important to refresh drinks regularly. If an individual uses a water jug, make
sure it is adequately cleaned and refreshed, usually at least twice daily. All water
jugs should have lids.
It is best practice to inform the individual if you have refreshed their glass or jug
and tell them where you have placed it. Make sure it is placed within easy reach.
People should have access to clean drinking water 24
hours a day. Some people may only drink fresh water,
others may prefer fruit juices, cold milk etc. Find out
what the individual likes and work with them to ensure
their hydration needs are met.
8.2b
THINK – Read the individuals’ care plan! Some individual may have a fluid restriction and should NOT be given a jug of water, or frequent fresh drinks
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Check that individuals are offered drinks in accordance with their plan of care
It is always best practice to read a person’s care
plan first. A person might get quite frustrated
that every time they have a cup of tea, they
have to explain to the worker that ‘they like it
strong, with milk and two sugars’.
The care plan will tell you if the person needs assistance to drink; if the
consistency of the fluid needs to be adjusted; if they need prompting or
encouragement to drink; if they have difficulty drinking or swallowing; if they
need a straw or adapted cup to drink etc.
8.2c
You need to record in the care plan what
an individual has had to drink, how much
and the time(s). This is essential if their fluid
intake is being monitored but also it stops
worker’s assuming that the person is not
thirsty or has already had a drink. This helps
to prevent dehydration and maintain
physical wellbeing.
RECORD
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If the weather is hot or the person has been
exercising, their fluid intake should be increased. You
need more water when your body temperature
rises. Drinking water helps replenish the fluids lost by
excessive sweating.
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Support and encourage individuals to drink in accordance with their plan of care
Some individuals may struggle to
remember to drink or do not
recognise when they are thirsty.
They need prompts and reminders
to drink to prevent dehydration.
Particular illnesses and conditions such as diabetes and the health needs of the
individual depends on sufficient amounts of food and drink. Record all food and
drink intake in the individual’s care plan. Other factors which will be documented
in the care plan and can impact a person’s food and drink include; religious,
cultural, social, psychological and spiritual needs of the individuals. Dietary
requirements include meals, snacks, hot drinks and cold drinks.
8.2d
Ask…
Some individuals will like to drink
alcohol. You will need to ask your
manager about your organisation’s
agreed ways of working on alcohol
consumption. This may vary from
person to person and between
different work settings
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Concerns could include: A person…
• Regularly refuses to drink
• Is always thirsty despite drinking plenty of fluids
• Has dark coloured urine
• Frequently needs to urinate
• Is experiencing difficulty swallowing
• Is struggling with their cup / drinking vessel
• Regularly leaves their drinks untouched
Reporting concerns will help protect the individual’s wellbeing and
is part of your duty of care.
Report
Know how to report any concerns to the relevant person
This could include:
Senior member of staff
Carer
Family member
8.2e
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Support individuals to have access to food and nutrition in accordance with their plan of care
8.3
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Check that any nutritional products are within reach of those that have restrictions on their movements / mobility
Each individual will have different needs, preferences and abilities. It is best
practice to read their care plan to be able to meet these needs. The care plan
will also highlight any food allergies and what food needs to be avoided.
Placing nutritional products within reach of those who have restricted
movement or mobility will support an individual but also making sure that they
have the correct utensils to consume the product also needs to be taken into
account.
Examples of poor practice…
Before leaving the individual, ask them if they have everything they need.
8.3a
Placing a yogurt within reach but without a spoon
Giving a person an orange but they are unable to
peel it
Placing a sandwich in a container that the person is
unable to open
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Check that food is provided at the appropriate temperature and in accordance with the plan of care i.e. the individual is able to eat it
Food needs to be at the appropriate temperature, not only to meet the needs
of the individual but to meet food hygiene regulations (as discussed in Outcome
8.1a: cooking, chilling, and defrosting foods) to help prevent foodborne illness.
Everybody has different likes and dislikes and it is important to establish these.
For example: some people will like their salads cold from the fridge whereas
others might prefer salad that has sat at room temperature for a while.
Some food needs to be kept hot, some
in a fridge and others can be stored at
room temperature. Poor or inadequate
temperature control of food is the main
cause of food poisoning.
8.3b
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Here are some guidelines…
Keep preparation time to an absolute minimum
After preparation, immediately either cook food, or return it to refrigeration below 8°C
Cook food from its 'fresh condition' and serve hot as quickly as possible
Do Do not re-heat food more than once
Do not keep food in the danger zone (between 5°C-63°C)
Don't
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Food also needs to be presented correctly to support and encourage the individual to eat it.
This includes some of the following:
Presentable (we eat with our eyes too!)
An appropriate temperature in line with individual preference / the care plan
Food temperature that is in accordance food safety
The correct consistency
Food is cut up (in accordance with the care plan)
Serve on an appropriate plate / bowl (some individuals may need high edge plates)
Food needs to meet nutritional needs
Serve food the individual likes
Fortified as instructed by a dietician (Fortified means adding extra nutrients to food or food products)
Further information can be found on NHS Choices:
http://www.nhs.uk/Livewell/homehygiene/Pages/Homehygienehub.aspx
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Check that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible
Appropriate utensils enable individuals to eat and drink as independently as
possible. Assessing a person’s needs and abilities can help you work out ways
of using adapting utensils to support the individual. An Occupational Therapist
may be able to help you with this.
Specially designed utensils, plates, bowls and cups can make a world of
difference to individuals of all ages and with various needs. Non-slip mats can
be used to stop plates from moving around while people are cutting food.
8.3c
Cutlery…
Can be adapted in shape,
handle grip, angle, and
with straps and holders.
Plates and bowls…
Can be adapted in shape, edge
heights, suction base grips,
compartments and size. Bowls can also
be insulated to keep food hot if the
individual needs longer to eat.
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Supporting a person to be independent helps maintain their self-esteem and
emotional and spiritual wellbeing. Independence makes people feel in control
of their lives and gives them a sense of self-worth. This is covered in Standard 5
Person Centred Support.
Cups and mugs…
Can be adapted with handles, grips,
lids, beaker lips, straws, holders,
insulation, shape, height and width.
If a person you support wears
dentures…
Make sure that they fit well and
are available as and when the
individual needs them and
prefers to wear them. Technology such as
clocks or reminder
messages can help
people know when it is
time to eat or drink.
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Make eating part of a routine
Make portion sizes smaller / bigger
Be creative with ingredients
Food for the eyes / presentation
Identify personal tastes and cultural upbringing
Use a feeding approach that the individual is
comfortable with
Create a suitable eating environment
Support and encourage individuals to eat in accordance with their plan of care
Some individuals will need support and encouragement to eat. Individuals with
memory impairments, emotional upset or are feeling unwell may need prompts
and guidance on when to eat and how much. The individual’s care plan will
provide guidelines on their food and nutritional needs.
8.3d
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Food allergies
Medication requirements / implications on food
Correctly fitting dentures
Consistency of food
Physical requirements / restrictions
Fluctuating appetites / moods
Sensory impairments (visual, smell, taste)
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If you have any concerns, it is important that you raise them with
the appropriate person. You may have noticed that a person you
support is eating very little or eating too much. You may have
noticed that a person has lost or gained weight recently. A person
may be struggling to chew or swallow food and drink. Any changes
in person’s usual food and nutrition consumption needs to be
reported. These changes could be due their physical wellbeing,
their emotional wellbeing, a change in medication etc. and should
be looked into.
It is your duty of care to support individuals to meet their fluid and
nutritional needs.
Report
Know how to report any concerns to the relevant person
This could include:
Senior member of staff
Carer
Family member
8.3e
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Your checklist….
Outcome Symbol Description Tick
8.2b
THINK – Read the individuals’ care
plan! Some individual may have a
fluid restriction and should NOT be
given a jug of water, or frequent
fresh drinks.
Some individuals will like to drink
alcohol. You will need to ask your
manager about your organisation’s
agreed ways of working on alcohol
consumption. This may vary from
person to person and between
different work settings.
8.2d Ask…
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Well done! You have completed this workbook. What’s next…..
An essential part of the Care Certificate is to assess, evidence and record what
you have learnt. You may be entitled to use our assessment and evidence
recording system. Your manager is responsible for supporting you with this,
observing your practice and ensuring you are competent in your workplace, with
the people you support.
Checking your knowledge, competence and practice will be a regular part of your
ongoing Continuous Professional Development.
By taking an assessment first, you may find you already have some, most, or
all of the knowledge required and you can save time by avoiding repeating
subjects and courses unnecessarily.
More information about our resources can be found at
http://ageuktraining.carecertificate.co.uk/.
Important Copyright Note:
This workbook is provided free of charge by Age UK to people providing health and social care to
support a blended learning approach towards learning and achieving competence. It is subject to the
following criteria:
You cannot copy, reproduce or use any part of this workbook for financial gain or as part of a training
event that you are charging for or profiting from. You cannot use this workbook to create eLearning.
You cannot copy any of the images in this workbook as they are used under a license agreement.
We strongly recommend that you use it electronically to save paper.
If you pay to (or are funded to) use our online assessment system, you are welcome to have a free
Microsoft Word version of this workbook so you can make changes, personalise it, add your
organisation’s details and logo, provided Age UK is credited for providing the workbook (in partnership
with The Grey Matter Group) and the Age UK logo remains on each page. For more info email:
Every effort has been made to ensure the information contained in this workbook is accurate. We
cannot guarantee completeness or accuracy for all work settings. If you download an electronic
version from our website, these will be kept updated as appropriate. We are not responsible for
keeping any versions you have previously downloaded and amended up to date.