This unit has 7 learning outcomes.

Transcription

1 Unit Code: PA9/2/EA/009 This unit has 7 learning outcomes. 1. Know the principles of a balanced diet Outline current government nutritional guidelines for a balanced diet List the main food groups Identify sources of essential nutrients Explain the importance of a balanced diet Explain the impact of poor diet on health and wellbeing. 2. Be able to work with others to plan and promote a balanced diet in health and social care settings Outline the factors that may affect nutritional intake in individuals Describe how a healthy diet can be adapted for different groups Work with others to plan an appropriate balanced diet with an individual Work with others to promote an appropriate balanced diet when supporting an individual Outline ways that others can be supported to understand a healthy diet for individuals. 1

2 Unit Code: PA9/2/EA/ Understand the principles of hydration Explain the importance of hydration Outline the signs of dehydration Explain the impact of dehydration on health and wellbeing. 4. Be able to carry out a role in promoting hydration in health and social care settings Outline the factors that may affect hydration Describe how hydration can be promoted for different groups Demonstrate ways of working with the individual and others to promote hydration. 5. Know how to prevent malnutrition List the signs of malnutrition Describe the risk factors that may lead to malnutrition Outline ways of increasing nutritional density of foods and drinks through fortification Outline appropriate use of nutritional supplements. 2

3 Unit Code: PA9/2/EA/ Be able to carry out a role in screening and monitoring nutrition and hydration 7. Know the importance of special dietary requirements in health and social care settings Outline own responsibilities in relation to screening and monitoring nutrition and hydration with the individual Complete records for the screening and monitoring of nutrition and hydration in line with agreed ways of working Explain actions to take when there are concerns about the nutrition and hydration of individuals Demonstrate how to plan, monitor and record nutrition and hydration using a plan of care when supporting an individual Identify instances where individuals have special dietary requirements Outline special diets Outline the potential risks of not following a special diet

4 Unit Code: PA9/2/EA/009 ASSESSMENT INFORMATION Guidance: This grid gives details of the assessment activities to be used with the unit attached. Please refer to the Assessment Definitions document for definitions of each activity and the expectations for assessment practice and evidence for verification. The assessment activities for this unit are indicated in the table below: Key: P = Prescribed this assessment method must be used to assess the unit. O = Optional this assessment method could be used to assess the unit. Case study Project Written question & O Role play/simulation O answer/test/exam Essay Practical demonstration P Report Group discussion O Oral question and answer O Performance/exhibition Written description O Production of artefact Reflective log/diary Practice file 4

5 Unit Code: PA9/2/EA/009 Owner: Unit Grading Structure Sector Subject Areas (SSA) NCFE PASS 1.3 Health and Social Care Unit Review Date (dd/mm/yyyy) 31/12/2016 Availability for Use Shared open to all AOs to award credit Restricted organisations Assessment Guidance mandatory This unit needs to be assessed in line with the Skills for Care and Development QCF Assessment Principles Equivalences 5