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BULK ORDER QUOTE

Train The Trainer Fluids & Nutrition

Full Day 6 hour Course

£399.00 (ex VAT)
Per Delegate
AVAILABLE COURSE DATES
Monday 20th May 2019
UNAVAILABLE
Tuesday 21st May 2019
AVAILABLE
Wednesday 22nd May 2019
AVAILABLE
Thursday 23rd May 2019
AVAILABLE
Friday 24th May 2019
AVAILABLE
Saturday 25th May 2019
AVAILABLE
Sunday 26th May 2019
AVAILABLE
COURSE Details Reviews
COURSE Details

 

Training 2 CARE (UK) Ltd, Learning Aims and Outcomes.

 

Course Title: Fluids and Nutrition

Learning Outcome

Assessment Criteria

Module one

The learner will be able to:

Understand the principles of hydration, nutrition

  • Explain what is meant by the term "malnutrition"
  • Explain the importance of good nutrition and hydration in maintaining health and wellbeing. (8.1b)
  • List signs and symptoms of poor nutrition and hydration. (8.1c)
  • Explain how to promote adequate nutrition and hydration. (8.1d)

Module two

The learner will be able to

Support individuals to have access to fluids in accordance with their plan of care

  • Explain ways to ensure that individuals have access to fluids and food taking into account those that have restrictions on their movement/mobility.
  • Explain why it is important that fluids are refreshed on a regular basis
  • Explain why it is important to encourage fluids in accordance with an individual's plan of care
  • Explain what to do if they have any concerns regarding fluids and nutrition and know how to report them appropriately.
  • Explain why presentation of food is important.

Module three

The learner will be able to

Support individuals to have access to food and nutrition in accordance with their plan of care.

  • Explain how to check the temperature of food to ensure that the individual is able to eat it.
  • Explore various utensils that can assist an individual to eat as independently as possible.

Module Four

The learner will be able to

Understand what constitutes a healthy, balanced diet.

  • List the five food groups that make up a healthy, balanced diet.
  • Explain how to use the Eatwell Plate to portion food appropriately.
  • Explain the importance of nutrition screening tools to identify malnutrition.
  • Identify a variety of ways that food can be cooked.
  • Explore food requirements for different religious and cultural needs.

 

 

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