Support Individuals to Eat and Drink Unit 57

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Topics: Nutrition, Eating
Unit 57 Support indiviuals to Eat and Drink

1.3 Describe ways to resolve any difficulties or dilemmas about the choice of food and drink. Giving them two or more choices and let them decide what they like, giving more details about the food will help them to choose. Explain to individuals about the importance of a healthy diet and encourage and support them to choose healthy options and alternatives.
Explain to individuals about the consequences of a poor diet choice. For example, obesity can lead to heart disease, varicose veins, diabetes and arthritis. High cholesterol and diets high in salt can lead to heart attacks and strokes.

1.4 Describe how and when to seek additional guidance about and individual’s choice of food and drink. When people are reluctant, or refuse to eat certain types of food which have been noted in their care plan as a requirement for their condition. For example when an individual need to have a diabetic diet, a weight-reduction diet or gluten-free diet, if someone having swallowing difficulties, in such situations if someone is determined to ignore medical advice and to follow a different diet, this should be reported. If the person has full mental capacity to understand the consequence and still ignore medical advice, it’s their choice and they have right to follow what they prefers For children, people who are very confused and severely demented, they don’t have the full mental capacity to choose right diet for them and it should be discussed with line manager etc to decide what best for the individual’s best interest.

2.1 Identify the level and type of support an individual requires when eating and drinking. watching the individual and assessing how they are coping at meal times (you can see they need you to hold up their cup to drink for example). It can also mean reading the person's care plan to see if their are any special needs with regards to eating/drinking , talking to other staff and also talking to the

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