1.3 describe ways to resolve any difficulties or dilemmas about the choice of food and drink:
You could inform the individuals what is on the menu, if they say they don't like a certain food/ drink you could offer them a alternative.
1.4 describe how and when to seek additional guidance about an individual’s choice of food and drink
The individual may have certain foods they don't like or cannot eat for health reasons, if you refer to the individuals care plan you should find this information, also you may have an individual that is diabetic, you could seek guidance from their GP regarding what is and isn't safe for them to eat and drink.
3.1 describe factors that help promote an individual’s dignity, comfort and enjoyment while eating and drinking
An individual might need special cutlery, soft foods, specific food, aprons, assistance with feeding themselves, encouragement, aids to help them drink for example a straw or a special drinking vessel, they may require a private room to eat in. All these factors must be considered on every individual as all individuals are different, by considering all these factors you are helping to promote an individuals dignity, comfort and enjoyment.
4.1 explain why it is important to be sure that an individual has chosen to finish eating and drinking before clearing away
It is important to be sure the individual has finished eating and drinking as they could be a slow eater or simply having a breather, by clearing away before the individual has finished you may be leaving them still hungry or thirsty, it could also distress and upset them, always be completely sure that the individual ha finished, should they be unable to communicate with you just give them a little longer so as you are sure.
5.1 Explain the importance of monitoring the food and drink an individual consumes and any difficulties they encounter
Nutrition is vital for a individual, and a healthy diet consists of a variety of foods. Some people could have problems chewing and swallowing, and they could miss out on vital nutrients. Think about providing a balanced diet, noticing changes that might highlight health issues eg loss of appetite, difficulty swallowing, excessive thirst (diabetes) etc.
2.3 Explain how to report concerns about the safety and hygiene of equipment or facilities used for personal care
The regulations which relate to cleanliness, hygiene and infection control require service providers to: have appropriate procedures for the control of infection and of clinical waste Ensure premises are kept in a good state of repair externally and internally and are fit for the provision of care provide facilities and equipment to address the needs of the service users and keep a record of maintenance of such items ensure staff receive training appropriate to the work they are to perform and provide suitable assistance to staff keep records of incidents detrimental to the health or welfare of the service user.
This would include notifying the Care Commission of outbreaks of any infectious diseases which are deemed sufficiently serious by a doctor attending people in the care home.
Services which have requirements noted on inspection will be asked to submit an action plan showing how these requirements will be met. They can also be subject to formal enforcement action which can vary or impose new conditions on their registration. Where there is continued failure to meet the terms of the Act, regulations or conditions of registration, the Care Commission may serve an improvement notice which will set out clearly the improvements required and the timescales within which they must be made. Where services do not satisfy the improvement notice the Care Commission may proceed to cancel the registration of the service. To date, infection control has never been the single reason for any enforcement action in care homes for older people. It is usually part of an...
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