HSC AS 14A Promote nutrition and hydration in adult care settings

1. Understand the components of a balanced diet

• 1.1 Define the main food groups
• 1.2 Identify sources of essential nutrients
• 1.3 Explain the role of essential nutrients for health
• 1.4 Evaluate the impact of poor diet on health and wellbeing

2. Understand current national and organisational requirements for meeting nutritional and hydration needs in adult care settings

• 2.1 Summarise current legislation and national guidelines in relation to: • nutritional guidelines for a balanced diet • meeting nutritional and hydration needs • food safety • nutritional screening and malnutrition
• 2.2 Describe the roles and responsibilities of others in assessing and managing nutritional and hydration needs with individuals
• 2.3 Explain how to access additional support and information in relation to nutrition and hydration

3. Understand malnutrition in adult care settings

• 3.1 State the prevalence of malnutrition amongst individuals accessing health and social care services
• 3.2 Describe factors that impact on nutritional intake
• 3.3 Describe risk factors that may lead to malnutrition
• 3.4 Describe the signs of malnutrition
• 3.5 Explain the purpose of nutritional screening and associated risk assessment
• 3.6 Describe how nutritional and fluid intake should be monitored
• 3.7 Describe the impacts of malnutrition on an individual’s health and wellbeing
• 3.8 Explain ways of ensuring food and drink have increased nutritional density through fortification
• 3.9 Describe the appropriate use of nutritional supplements
• 3.10 Identify when referral to a health professional is necessary

4. Understand individual preferences and special dietary requirements in health and social care settings

• 4.1 Describe how individual differences may influence dietary preferences and intake
• 4.2 Describe barriers to healthy eating for individuals
• 4.3 Describe dietary requirements associated with common health conditions
• 4.4 Describe how to support individuals with: • food allergy • food intolerance
• 4.5 Explain the importance of following special dietary requirements
• 4.6 Describe how a balanced diet can be adapted to meet different requirements
• 4.7 Describe the importance of understanding an individual’s life history in supporting nutrition and hydration needs

5. Understand how to promote a culture and environment that supports nutrition and hydration

• 5.1 Explain why it is important to include a variety of food and drink in the diets of individuals
• 5.2 Describe how to use a person-centred approach to support individuals with different levels of ability to eat and drink
• 5.3 Explain the benefits of protected mealtimes
• 5.4 Describe how mealtime environments and food presentation can be a barrier to meeting nutritional needs
• 5.5 Explain how to promote an enabling and positive culture conducive to eating and drinking

6. Be able to promote nutrition in health and social care settings

• 6.1 Plan a balanced diet with an individual that incorporates their preferences and meets nutritional requirements
• 6.2 Evaluate the effectiveness of different ways of promoting healthy eating

7. Be able to screen and monitor nutrition and hydration in health and social care settings

• 7.1 Carry out nutritional screening using an approved assessment tool
• 7.2 Monitor and record the nutrition and fluid intake of an individual
• 7.3 Report any concerns or information for referral to appropriate health professional
• 7.4 Implement interventions identified through nutritional screening
• 7.5 Review the effectiveness of the interventions following nutritional screening