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This unit needs to be assessed in line with the Skills for Care and Development QCF Assessment Principles.
Learning outcome 3 needs to be assessed in the workplace environment.
Understand the nutritional needs that are unique to individuals with dementia
Describe how cognitive, functional and emotional changes associated with dementia can affect eating, drinking and nutrition
Explain how poor nutrition can contribute to an individual’s experience of dementia.
Outline how other health and emotional conditions may affect the nutritional needs of an individual with dementia
Explain the importance of recognising and meeting an individual’s personal and cultural preferences for food and drink.
Explain why it is important to include a variety of food and drink in the diet of an individual with dementia
Understand the effect that that mealtime environments can have on an individual with dementia
Describe how mealtime cultures and environments can be a barrier to meeting the nutritional needs of an individual with dementia
Describe how mealtime environments and food presentation can be designed to help an individual to eat and drink
Describe how a person centred approach can support an individual, with dementia at different levels of ability, to eat and drink
Be able to support an individual with dementia to enjoy good nutrition
Demonstrate how the knowledge of life history of an individual with dementia has been used to provide a diet that meets his/her preferences
Demonstrate how meal times for an individual with dementia are planned to support his/her ability to eat and drink
Demonstrate how the specific eating and drinking abilities and needs of an individual with dementia have been addressed
Demonstrate how a person centred approach to meeting nutritional requirements has improved the well-being of an individual with dementia