Formal and anecdotal evidence indicates that vulnerable service users are being neglected in a range of areas including the provision of a nutritious diet. This course examines the impact of diet and nutrition on health and the ramifications and disease development as a result of an unhealthy diet. It explains guidelines and advice and how to implement this in different settings. The course is informed by NICE guidelines, the Food Standards Agency and Department of Health. |
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The course provides some underpinning knowledge for CIS: 5.1, 8.11 QCF: HSC027, 2014, 024, 2029, DEM302 NHS KSF: Core 3.2, HWB 5 |
The course is designed for frontline workers
in Health & Social Care in all settings. The course will assist organisations deliver CQC Outcome 5. |
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Learning outcomes By the end of the course learners should understand: • What constitutes a healthy diet • The impact of poor nutrition on health, both short and longer term • The National and Global impact on health from poor nutrition and an unhealthy diet • The prevalence of diseases associated with poor nutrition • The principles of the food pyramid • How to complete a nutritional risk assessment and the requirements and need • Related guidance and legislation: - Government guidelines regarding a healthy diet - NICE guidelines • Pre-prepared foods and their nutritional value • Malnutrition—what is it and who is vulnerable • Nutritional risk assessments—when, why and for whom • Food hygiene, food presentation and variety • Special diets for certain diseases/illness • The impact of diet on behaviour of certain foods • Obesity and diet related diseases • The relationship of diet with Epilepsy |
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| Training methods utilised include Discussion, PowerPoint, Tutor Presentations, Small & large group work, Practical exercises, Handouts | ||||
