Fluids & Nutrition Final Assessment

What we eat is vital to our health and wellbeing

It is not important to have a diet that is safe to eat and has all the nutrients the individual needs

Food safety is essential when preparing and handling food

All substances and objects that can cause harm or illness can be seen

Food hazards could be physical, chemical, allergenic or bacterial

Anaphylactic shock is a severe life threatening reaction to an allergy

Pathogenic germs do not grow and multiply causing infection and illness

Some groups of people i.e. babies, toddlers are more vulnerable to food-related illnesses

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

I do not require knowledge, skills and training to prepare food safely

Carbohydrates are not a source of energy

The 5 main food groups include fruits and vegetables, carbohydrates, protein, dairy, and foods high in fat and sugar

It is recommended that individuals should have 1.5 – 2 Litres of fluid

If an individual is not eating or drinking enough despite encouragement I should discuss my concerns with my manager

It is important that individuals are treated with dignity and respect

Drinks need to be refreshed regularly and placed within easy reach

It is important to consider cultural preference, health condition and allergen advice when providing food

Some individuals may require equipment to support them in eating and drinking