Support Individuals to Eat and Drink 1 : Be able to support individuals to make choices about food and drink 1.1. Establish with an individual the food and drink they wish to consume Service users should always have the freedom to make choices about food and drink‚ thus the carer has to support them to make these choices‚ also taking into consideration dietary issues (possible allergies‚ diabetes‚ food intolerance) and prohibited foods due to medication (e.g. cranberry when on Warfarin)
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Support Individual To Eat and Drink Approaching lunch time in my work place‚ getting all service user ready for lunch. As I was aware Mrs y recently had been referred to speech and language therapist for assessment due to swallowing difficulties so I ask the nurse in charge for access to Mrs y‚ care plan to see what changes have been made to her dietary requirements‚ Mrs y care plan is in kept in a secure cupboard in the duty room as required by the data protection act 1998 and embrace privacy
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Move and position individuals in accordance with their plan of care Outcome1 1. Outline the anatomy and physiology of the human body in relation to the importance of correct moving and positioning individuals: Our bodies have many muscles and bones‚ these working together help the human body move. Certain muscles with certain bones will work together to move the part of the body. When a muscle contracts it will pull the bones at the joint in the correct direction that it is designed to move
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Part A Discuss how three principles of the care value base may be applied by staff in their work and how this impacts positively on service users. Promote service users’ rights and choices Service users have a right to dignity and freedom from discrimination. They should be treated with respect and that their feelings are considered in the care they receive. Service users should be empowered by being given choices and encouraged to make their own decisions. In the care setting a service user was
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MKT3210 MARKETING PRINCIPLES – 1MK1 Matriculation No : I13002661 Name : Tan Zheng Jia Program : BBUS Bachelor of Business (Hons) - Marketing Lecture : Mr. Leong Swee Shyong Faculty of Business‚ Communication & Law (FOBCAL) INTI International University Individual Assignment .0 Task 1 .1 PETRONAS TV Commercial PETRONAS Chinese New Year: Old Folks
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Elements of competence |HSC420.1 |Raise awareness of the value of leisure opportunities and activities for individuals | |HSC420.2 |Negotiate and agree leisure opportunities and activities for individuals | About this Unit For this Unit you will need to promote opportunities for individuals to participate in leisure activities. Scope The scope is here to give you guidance on possible areas to be covered in
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Support Individuals to Eat and Drink 1.3 Describe ways to resolve any difficulties or dilemmas about the choice of food and drink A resident at our care home is diabetic‚ so some foods are different to others as it has small sugar content. When bringing out puddings after dinner staff usually do diabetics first then everyone elses. However‚ the individual expressed her feelings and shared that she was fed up of having the diabetic pudding as she felt different to everyone else. Staff explained
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Online Assignment Submission Birmingham Business School Student ID Number: 1178691 Programme Of Study: Bsc. Business Management Year in Industry Module: International Corporate Governance Assignment Title: Critically discus the extent to which you consider the initiatives aimed at corporate governance reform in the UK represent an improvement to the system of corporate governance Date and Time of Submission: 13/11/2014 11:00AM Please ensure that you complete and attach this Submission
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GWALIOR Assignment on SERVICES & VALUE CHAIN SUBMITED BY ABHINAV ANAND LALIT SHARMA PRINCE TYAGI 2013-ITES-001 2013-ITES-013 2013-ITES-018 SERVICES & VALUE CHAIN INTRODUCTION WHAT IS SERVICE? Services are a means of delivering value to customers by facilitating outcomes customer want to achieve‚ without the ownership of specific costs or risks. Outcomes are possible from the performance of tasks and they are limited by a number of constraints. Services enhance performance and
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