Fill - Free fillable Fluids and (skillsforcare) PDF form

THE CARE CERTIFICATE WORKBOOK

Fluids and

Nutrition

The CARE CERTIFICATE

Standard

What you need to know

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Not all substances and objects that can cause harm or illness can be seen. This means

that people can become ill from eating food that tastes normal and looks safe. Whether

you occasionally make someone a snack such as a sandwich, or are regularly involved in

preparing meals, you should always make sure that the food is safe to eat.



Food must be prepared and stored in ways that prevent it becoming contaminated with

things that can cause harm or illness. Food hazards could be:



Physical – such as objects that can be harmful, for example bones or bits of

packaging. These could be in food when bought or introduced when preparing food.

Check for these as far as is possible.

Chemical – such as pesticides, weedkillers or cleaning chemicals that could be

harmful if eaten, for example pesticides attached to fresh fruit and vegetables or

cleaning products sprayed onto prepared foods. Ensure all fruit and vegetables are

washed before preparation and avoid spraying cleaning products close to food.

Allergenic

– such as those that may cause reactions if an individual is allergic to the

food, for example nuts, shellfish, milk or gluten. These may cause an itchy skin rash,

breathing problems and/or stomach cramps with vomiting or diarrhoea. In the worst

case the person may go into an anaphylactic shock. Always ensure foods that

contain allergens are kept and prepared separately from foods that do not.

Bacterial – such as pathogenic micro-organisms in food, for example raw foods

that need to be cooked to remove the pathogens, or those found in the human gut,

nose and mouth that can be transferred to food during the storage, handling and

preparation process. Effective food safety principles should be followed to remove

these risks.

Fluids and

nutrition and

food safety

What we eat is vital to our health

and wellbeing and how we look,

feel and function. It is important that

people have a diet that is safe to

eat and has all the nutrients they

need. Food safety is essential when

preparing and handling food.

Contaminated

If something becomes contaminated it means it will become dirty, infected, unclean

or polluted. This includes ‘going off’ by being too old to consume.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Legislation came into force on 13 December 2014 that sets out how food businesses deal

with allergen information. This legislation applies to all organisations that provide food,

including care and healthcare providers covering pre-packed and non-pre- packed foods.

Providers are required legally required to provide a warning if foods contain any of the 14

allergenic substances that are covered by the legislation. Information on the changes can

be found here:

www.food.gov.uk/science/allergy-intolerance/label/labelling-changes

Anaphylactic shock

A severe and potentially life-threatening reaction to an allergy. Symptoms may

include swollen hands, feet or eyelids, trouble with breathing and/or collapse and

unconsciousness.

Pathogenic micro-organisms

These are harmful germs that can be found in food and which can enter the body

and grow or multiply causing infection and illness.

Some groups of people are more vulnerable to food-related illnesses because of a

weakened immune system. These groups can include:

 babies, toddlers, children and teenagers: as immunity develops throughout our

lives, the older we get the more immune we become to germs

 pregnant and breastfeeding women: childbearing and breastfeeding uses up a lot

of the body’s iron and zinc which are important for immunity

 older people: their immune system becomes less effective in recognising

contaminated food

 people living on a low income: they find it difficult to afford a healthy and

balanced diet

 people in prison: particularly through exposure in confined spaces to infectious

diseases like tuberculosis and hepatitis C

 people in hospital: illness weakens the immune system, and some medication may

also affect the immune system.

Vulnerable

Individuals may be more vulnerable to being

affected by contamination than is usual if a

smaller number of bacteria can cause them

illness, or if the symptoms they experience

may be more severe. These could be due to

a variety of reasons.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

It is essential that precautions are taken to ensure that food is

safe to eat. There are some basic principles you need to keep in

mind to protect all individuals when handling, storing or preparing

food, these include:

 remove jewellery before preparing food

 wash your hands thoroughly before touching food

 wash equipment in hot water between uses

 ensure food is cooked thoroughly

 store food in sealed containers and keep cooled

 food stored in a fridge should be labelled, dated and kept

at 5ºC

 store raw meat below cooked food

 prepare raw and cooked foods separately

 equipment should be washed in hot soapy water or a

dishwasher if available.

The Care Quality Commission requires that where food is

provided to individuals that it is handled, stored, prepared and

delivered in a way that meets the requirements of the Food

Safety Act 1990. If your role includes preparing or handling food,

you must have the knowledge and skills to do so safely. Your

manager will identify any training that you require.

The importance of good nutrition and

hydration in maintaining health and

wellbeing

The food and drink that we have must provide the nutrients that

our bodies need to work properly. To stay healthy we need a diet

that includes the correct balance of the following:

Carbohydrates

These provide most of the energy that we need. That

includes energy for the basic actions that keep us

alive (called the Basal Metabolic Rate) - for example,

keeping the heart beating, enabling breathing,

keeping blood circulating and for the production of

hormones and enzymes and new tissues. Examples

are bread, potatoes, rice or pasta.

Protein

This is important for the

body’s cells and tissues

to be repaired and

replaced. You will find

protein in milk products

but also in meat, fish or

beans.

Vitamins

These support many different

functions, including blood clotting,

maintaining an effective immune

system, and allowing the body to

absorb energy from foods. Fruit

and vegetables are good sources

of vitamins.

Minerals

These include calcium, which

helps to build strong bones

and teeth, and iron, which

helps the blood to carry

oxygen around the body. Milk

products are good providers

of calcium and liver and

shellfish are full of iron.

Fibre

This promotes a healthy

bowel and helps to

remove waste products

from the body. Fruit,

vegetables, wholemeal

bread, nuts and seeds

are high in fibre.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

A diet that does not include the right balance of everything we need can lead to ill-health.

A healthy, balanced diet will give an individual the nutrients their body needs to function

properly.

The ‘eatwell plate’ has been developed by Public Health England in association with the

Welsh and Scottish Governments and the Food Standards Agency in Northern Ireland. It is

the model used widely in the UK to illustrate a healthy diet and is suitable for most groups

of people. It shows the five main food groups and the proportions of each food group

recommended as part of a daily healthy diet.

See http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx

The food groups include:

 fruit and vegetables

 bread, rice, potatoes, pasta and other starchy foods

 meat, fish, eggs, beans and other non-dairy sources of protein

 milk and dairy foods

 foods and drinks high in fat and/or sugar.

Fluid is essential for life. Without enough fluid the body cannot carry out basic processes

that enable it to function correctly, such as:

 digesting food and enabling nutrients to be absorbed

 enabling blood to circulate around the body

 removing waste products via urine and faeces

 keeping cells and tissues moist, helping to avoid infection

 controlling body temperature by perspiration

 maintaining brain function.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

It is recommended that individuals should have about 1∙5–2 litres of fluid each day or 6–8

cups or glasses. Most ordinary drinks (for example, fruit juices, milk, tea and coffee in

moderation and low sugar drinks) count as fluid but lots of alcohol can lead to dehydration.

The best fluid to rehydrate the body is water. Some medical conditions, such as certain

types of heart condition or kidney disease will require individuals to drink less.

There are times when an individual must not eat or drink anything for a set period of time,

for example before an operation. This is known as “nil-by-mouth” and will be clearly shown

in their care plan. This must be followed for their own safety. An individual’s exact fluid

requirements will be in their care plan and should be referred to when providing care and

support.

 muscle weakness

 feeling tired all the time

 increased infections

 more falls

 constipation

 lack of energy

 gaining or losing weight

 changes in behaviour

 depression

 poor wound healing.

Early signs and symptoms of dehydration include:

 feelings of thirst as the body tries to increase fluid levels

 dark coloured urine as it tries to reduce fluid loss

 headaches, tiredness and confusion, as the flow of blood to the brain decreases.

(These signs might also indicate an undiagnosed health problem, for example type 2

diabetes.)

Ongoing dehydration can contribute to:

 constipation

 urinary tract infections, which are prevalent in some groups in care

 kidney stones and infections

 poor wound healing.

If dehydration remains untreated, it can have serious consequences. Blood circulation can

be affected or kidneys can fail.

Signs and symptoms of poor nutrition and hydration

Around a third of people admitted to hospital or care in the UK are malnourished or at risk

of becoming so. Signs and symptoms that a person is not having the correct balance of

nutrients include:

Signs and

symptoms

These give us the first clues

that an individual may be

experiencing malnutrition.

Malnourished

The term malnourished means that an individual’s diet

does not contain the right balance of nutrients it needs to

function properly. This could include under-nutrition, when

a person does not get enough nutrients or over-nutrition,

when a person has more nutrients than they need.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Promoting adequate nutrition and hydration

When people receive any type of care or support (particularly long term care) an

assessment should be made about their nutrition and hydration. This should include food

allergies, likes and dislikes and the support they need to eat and drink. Information should

also include things like whether they have their own teeth and, if not, can they eat normally

or do they need soft food?

It is important to work in person-centred ways and to provide food which is suitable and

that meets each individual’s needs. If they have arthritis in the hands they may need help

with cutting up food or opening packs like yogurts. Do they have beliefs or preferences

that affect the foods that they eat? Are there any foods they should not have because of

medication? For example, some people on certain medications for depression should not

have cheese. Some individuals choose not to eat certain foods, for example, if they are

vegetarians or vegans, so it is important that you know what this means. For example,

those who are vegans do not eat dairy foods as well as not eating meat.

It is also important to know if there any foods a person should not have because of health

conditions. For example:

 people with raised blood cholesterol levels may be advised not to have too much

saturated fat such as butter, fried items and pastry

 people with diabetes may be encouraged to avoid too much sugar found in sweets,

chocolate, sugared breakfast cereals, cakes and puddings and encouraged to eat

fewer of these or smaller portions.

 those who have high blood pressure may be advised to limit salt

 anyone who is obese should be encouraged to limit sugary and fatty foods.

Some individuals might experience difficulties in eating or drinking without help. This may

be due to:

 forgetting to eat (perhaps due to dementia)

 side effects of medication which may affect appetite or cause sickness

 poorly fitting false teeth

 physical illness such as a stroke which may have affected the individuals muscles

around their mouth for chewing or hand for lifting drinks

 depression which may cause poor appetite

 a visual impairment which may affect the way a person sees their food to eat it

Equipment is available to support people in eating and drinking independently including:

 technology such as clocks or reminder messages to tell someone when it is time to

eat or drink

 cutlery with shaped and padded handles that can help with gripping

 two-handled mugs to help people with poor grip, tremors or weak wrists

 cups with lids to reduce the risk of spillage

 one-way straws that help people to drink without the need to lift cups and glasses,

even if muscle weakness has reduced their ability to suck

 non-slip mats which stop plates from moving around while people are cutting food

 plates and bowls with high sides to prevent food falling off the edges or insulated

bowls which keep the food hot if the individual eats slowly.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

It is important that individuals are treated with dignity and respect. They should have

plenty of time to eat, not be rushed and be able to choose whether they would like to use

any equipment offered. If you have concerns that an individual is not eating or drinking

enough despite being encouraged and supported, you should discuss your concerns with

your manager who may seek advice from a specialist such as a dietician or a nutritionist.

They will ensure that additional support can be provided. This might include:

 closer monitoring of nutrition and fluid intake

 talking to the person to identify any barriers to eating and drinking

 emphasising that good nutrition and hydration are important

 discussing the problem with the person’s carer or family member

 consulting with other workers such as doctors, therapists or dentists.

Compassion

All individual needs should be respected and a person should be treated in a

compassionate way to help maintain adequate nutrition and hydration.

Supporting individuals to have access to

fluids, food and nutrition in accordance

with their care plan

Providing for nutrition and hydration must be carried out

in a person-centred way. Efforts must be made to meet

each individual’s needs and choices. Their care plan is an

essential part of recording and delivering this.

Individuals should have access to fluid at all times,

unless it is restricted for medical reasons. They should be

encouraged to drink throughout the day and not wait until

they feel thirsty, as feelings of thirst are an early sign of

dehydration. To make sure that individuals are drinking

enough you need to offer drinks and encourage and support

them to drink as set out in their care plan. Drinks need to

be refreshed regularly and placed within easy reach for

those with restricted movement or mobility. If you are at all

concerned about an individual’s fluid intake, make sure you

report these concerns to either a senior member of staff, the

individual’s carer or their family.

Food provided should be in accordance with an individual’s care plan, and the care plan

must ensure that cultural preferences, needs related to health conditions, and allergen

advice is followed. Food safety principles need to be applied when storing, preparing

and handling food. If the care plan states that the person needs encouragement or help

and support with eating, this needs to be provided. Food needs to be served at the

right temperature and within easy reach. If an individual needs specific utensils to eat

independently, these need to be available too. As with concerns about fluid intake, any

worries about an individual’s food or nutrition should be shared with a senior member of

staff, the individual’s carer or their family.

THE CARE CERTIFICATE WORKBOOK

Fluids and

Nutrition

The CARE CERTIFICATE

What do you know now?

Standard

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1a

Part i) Food safety is

essential when storing,

handling and preparing

food. Fill in the table below

to list four of the basic

principles of food safety,

including hygiene.

Basic principles of food safety

List - this term means to identify the

main points which can be written as

bullet points.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1a

Part ii) Thinking about where

you work, describe why food

safety, including hygiene, is so

important when preparing and

handling food.

Describe - to describe means to create a

picture with words but not simply writing

a list of bullet points.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1b

Part i)

Explain the importance of

good nutrition and hydration

in maintaining health and

wellbeing. Make sure you

include the the factors in the

grey boxes in your answer.

Carbohydrates

Eatwell Plate

Balance

Fibre

Vitamins

Protein

Bodily functions

Minerals

Explain - to explain something you will

need to provide a clear account of your

understanding, including details like why

and how.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1b

Part ii) Fill in the answers to the

two questions on fluid intake.

What is the

recommended daily

amount of fluid an

individual must

consume to support

good hydration?

………………...litres

How many 150ml

glasses would an

individual have

to consume to

reach the minimum

recommended

amount? …………......glasses

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1c

Part i) Complete the

diagram below to list the

signs and symptoms of

malnutrition.

Signs and

symptoms of

malnutrition

List - this term means to identify the

main points which can be written as

bullet points.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1c

Part ii) Complete the

diagram below to list the

signs and symptoms of

dehydration.

Signs and

symptoms of

dehydration

List - this term means to identify the

main points which can be written as

bullet points.

THE CARE CERTIFICATE WORKBOOK STANDARD 8

Activity 8.1d

As a healthcare support worker or

adult social care worker, you are

required to promote good nutrition

and hydration, encouraging and

supporting individuals to have the

correct balance of food and fluids

according to their care plan.

For each of the examples below,

explain how you would promote

adequate nutrition and hydration

for each individual.

Individual

How would you promote adequate nutrition and

hydration?

An individual who has had a

stroke and whose muscles

are weakened

An individual who has

dementia and forgets to eat

and drink

An individual who has

a visual impairment

and needs assistance to

maintain their independence

when preparing food, eating

and drinking

Explain - to explain something you

will need to provide a clear account

of your understanding, including

details like why and how.

Download
Save PDF to desktop

Email
Email completed PDF

Send for Signing
Email for others to sign

Print
Print document

NAME

Fluids and (skillsforcare)

View Audit Log
Print With Audit Log
Duplicate Document

Fill Online, Printable, Fillable, Blank Fluids and (skillsforcare) Form

Related forms

Fillable Fluids and (skillsforcare)

Fill Online, Printable, Fillable, Blank Fluids and (skillsforcare) Form

Related forms

First 20 documents completely FREE!