Key features: Providing underpinning knowledge plus thinking and practice activities written by expert authors, these convenient practice guides offer an engaging, value for money, simple and flexible way of self-learning about the key facts of nutrition and vulnerable adults. About the booklet If you are new to working with a particular client group or in a new role, you can use the material to quickly develop knowledge you will need, and where appropriate, work towards a relevant qualification. If you are a more experienced worker, you can use the guides to refresh your learning and for continuing professional development. If you are a manager, you can use these guides with staff in the context of supervision and continuing professional development, and to contribute towards meeting Care Quality Commission (CQC) standards. This guide also provides underpinning knowledge for Qualifications and Credit Framework QCF units HSC 2029: Meet Food Safety Requirements when Providing Food and Drink for Individuals, HSC 2014: Support Individuals to Eat and Drink, FSN 201 Contribute to Promoting Nutrition and Hydration in health and Social Care Settings and FSN 301: Promote Nutrition and Hydration in Health and Social Care Settings, and the thinking and practice activities can contribute to evidence of learning. Contents include: Introduction The Constituents of a Well-Balanced Diet Factors Affecting the Dietary Requirements of Individuals Preparing and presenting food and assisting individuals to eat and drink Screening and Monitoring Certificate of achievement References and resources Vital information for: Managers or providers of health and social care services, frontline social care workers and health care assistants in all settings for older people and vulnerable adults, workforce development managers, family carers
