Residential Care - Nutritional Support Awareness
Residential Care - Nutritional Support Awareness
This pack introduces 'nutritional support' for learners and staff new to the role of care work. It details what nutritional support is and key aspects to be considered for each individual receiving care.
The presentation is in sections - the first section is for all staff.
Presentation, Handouts x 3, End of session multiple choice assessments x 3
All files editable.
Overall Aim: This awareness session aims to ensure all residential care staff understand their role in supporting residents’ nutritional needs, maintaining mealtime safety and promoting well-being through good nutrition and hydration
Learning Objectives:
Identify the importance of nutrition and hydration in maintaining residents’ health and well-being.
Recognise the roles and responsibilities of care staff, kitchen teams and floor workers in supporting residents’ dietary needs and mealtime safety
Demonstrate knowledge of best practices in meal preparation, assistance and environment management by answering multiple-choice assessment questions correctly.
Presentation (60 slides)
Aims and Objectives
Introduction
Roles of Different Staff in Supporting Resident's Nutrition
SECTION - ALL STAFF GENERAL AWARENESS
Impact of Good Nutrition on Health and Wellbeing
Risks of Malnutrition and Dehydration
Role of Staff in Promoting Nutrition
Balanced Diet Principles
Special Dietary Considerations
The Importance of Individualised Care Plans
SECTION - CARE STAFF: SUPPORTING RESIDENTS WITH NUTRITION
Signs of Malnutrition and Dehydration
Recognising Changes in Appetite and Weight
Records and Reporting Changes in Appetite and Weight
Importance of Food and Fluid Monitoring
Records and Reporting for Food and Fluid Monitoring
Encouraging Independence and Dignity
Practical Assistance Techniques
Supporting Residents with Swallowing Difficulties
Signs of Dehydration
Dehydration Prevention Strategies
Encouraging Fluid Intake Throughout the Day
Role of Care Staff in Monitoring Hydration
SECTION - KITCHEN STAFF: SAFE AND APPROPRIATE MEAL PREPARATION AWARENESS
Ensuring Balanced Meals Tailored to Resident Needs
Modifying Food Textures for Residents with Swallowing Difficulties
Preventing Cross-Contamination for Allergies and Dietary Restrictions
Importance of Visually Appealing, Appetising Meals
Adapting Meals to Individual Preferences and Cultural Needs
SECTION - FLOOR STAFF: CREATING A POSITIVE MEALTIME ENVIRONMENT
Importance of a Calm, Welcoming Atmosphere
Ensuring Tables, Chairs and Utensils Are Accessible and Clean
Assisting Residents in Getting to and from the Dining Area Safely
Preventing Slips, Trips and Falls During Mealtimes
Cleaning Up Spills to Maintain Hygiene and Safety
Supporting Infection Control and Food Hygiene Best Practices
SECTION: BRINGING IT ALL TOGETHER
How Care Staff, Kitchen Teams and Floor Workers Collaborate with Different Aspects of Nutritional Support
Importance of Communication in Meeting Residents’ Dietary Needs
Reporting Concerns and Following Organisational Procedures
SECTION - SUMMARY OF KEY POINTS
Key Points
References and Further Reading
Word Documents
Handouts x 3
End of Session Assessment (Multiple Choice) x 3
HSC Training Link
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