CT236- Principles for implementing duty of care in health‚ social care or children’s and young people’s setting. 1. Explain what it means to have a duty of care in own work role. -Person centred care. -Working within policies and procedures -Working within rules and regulations -Giving each individual their own privacy/dignity. -Making the individuals have their own independence‚ try to get them to do things themselves if they are capable of doing it. -Team work‚ working part as a team
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Unit 21: task 3: P3‚ M2‚ D1 In this assignment I will be choosing and describing a service user for my case study and I’m going to explain how some factors such as medical disorders‚ life style and many more may have influenced their dietary intake. Due to the data protection I will not be using their real name. Service user’s history Aisha Ismail is 35 years old. She is a British African and has been brought up by her grandmother and now she’s living with her husband and 3 children. She
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make a valuable‚ positive contribution to the team. This unit will help with this process. Learners will focus on the importance of effective communication‚ establishing what the most appropriate communication method is for each individual and how to overcome barriers to communication. Learners will also be taught the principles of confidentiality. Learning outcomes Unit SHC 21 is divided into five learning outcomes: 1 Understand why communication is important in the work setting.
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Nutritional Factors that Influence Microbial Growth To live/reproduce‚ all living things need: An energy source A source of Carbon Food Sunlight – phototroph Iron etc- chemotroph If reduced form of chemical‚ organism can use it as energy Organic-chemoorganotroph Inorganic – chemolithotroph Organic cmpds- heterotroph CO2- autotrophs Nitrogen fixation- make into organic form that humans can use N is often a limiting nutrient in the environment Meaning
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This provides good information to help a consumer determine if a particular food product meet his or her nutritional needs.What is on A Nutrition Facts Label?Food labels are designed to help consumers make healthy food choices. In 1990‚ the Nutrition Labeling and Education Act went into effect. The USDA and the FDA developed these guidelines so that consumers would have access to useful nutritional information to help make smart choices.But how do you make sense of a food label?According to the Nutrition
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utritionaP2- Describe the characteristics of nutrients and the benefits to the body. In this assignment I will be describing the characteristics of nutrients and the benefits to the body. Firstly‚ in order to obtain good health we need to consume a daily balanced diet. To do this‚ we must consume the daily amount of food requirements. In a balanced diet‚ there are seven essential components. These are: * Carbohydrates * Protein * Lipids * Vitamins * Minerals * Fibre
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we are able to develop and gain knowledge and understanding about health and diseases and illnesses. During the 19th century there were many great men such as John Snow and John Simon who helped save lives of many different people by understanding how diseases are spread and how sanitation is important. On the other hand during the 21th century the public health changed and individuals are now affected by obesity and other health problems. It was very important that in the 19th century the poor
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enhance flavor. Sodium is the predominant ion in extra cellular fluid. Sodium (Na) is the predominant cation in extra cellular fluid and its concentration is under tight homeostatic control. Excess dietary sodium is excreted in the urine. The kidney very efficiently reabsorbs the mineral when intakes are low or losses are excessive. Sodium consort with potassium‚ the chief cation of intracellular fluid‚ to maintain proper body water distribution and blood pressure. Sodium also is important in maintaining
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.Assessment of nutritional Purpose 1. To identify individuals or population group. Risk of becoming malnourished 2. Identify individuals who are malnourished 3. To develop health care program 4. To measure the effectiveness of the nutritional assessment Method: 1. Direct method deals w/ individual and measure objective criteria A. Anthropometrics methods- measurement of ht‚ wt & proportion. Accurate measurement of ht and wt is essential. Measurement for children/infants -mid-arm
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After spending eight days analyzing the food I consume‚ including the homemade items‚ I find much of the food on the market today is a potentially toxic form of poison hidden under a bunch of government politics. Prior to this class I was under the influence of many of these schemes. After the daunting task of analyzing the food I consume‚ I have learned my diet needs improvements in many areas. Having a healthy and nutritious diet is possible. It takes time‚ analysis and a willingness to ensure you
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