Unit 3 assessment Assessement and care in end of life care Section 1: Understanding the holistic approach to end of life care 1) Various needs that would be considered when planning an individuals end of life care; a) The physical needs to be considered for a person needing end of life care are likely to be pain‚ nausea and vomiting‚ breathlessness and weakness/fatigue. Some people may also need help with mobility and personal care. b) The emotional/pysychological
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Sam Smith 129 Totteridge Close High Wycombe Bucks HP12 7XL Mr R Bob 12 Rain Avenue Oxford HQ14 7HE 9th November 2012 Dear Uncle Bob‚ I am writing this letter to you because I am sure that you know that many small businesses in the area have failed‚ as they did not know their market and I understand that you don’t want me to make this mistake. This is why I want to prove to you that I can make my business successful‚ by mentioning how I will prepare to market and sell my products/services
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individual aware of the effects of poor hygiene on others Personal hygiene is a topic often brought up during the pre-teen and teen years when a youngster’s body is developing. However‚ there are times when adults need to be reminded about personal care as well. When subtle hints about showering or using deodorant have no effect‚ a conversation is the next step. This conversation can be uncomfortable for us and the resident but it doesn’t need to be. With some preparation and a few helpful props‚
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of brand new products specially written for the new Level 3 Diploma for the Children and Young People’s Workforce (Early Learning and Childcare pathway) and for the new Level 2 Certificate. England and Northern Ireland Scotland O September 2010: Level 3 NVQ in CCLD to be replaced by the Level 3 Diploma for the Children and Young People’s Workforce. O O September 2010: Level 2 NVQ in CCLD to be replaced by the Level 2 Certificate for the Children and Young People’s Workforce
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Evidence Ref: Issue No: 2 Issue 30/12/13 Page 1 of 6 Author: Mike Smith Ref: 206 Workbook Sampled By IV Initials Dated: Unit 4222-206 – The Role of the Health and Social Care Worker Candidate Name: Mark Mainwaring Date of Activity Award Title / Level Observed by your Assessor: Professional Discussion: Self Reflective Exercise: Seen By A Witness: Seen by an Expert Witness: Product Evidence: Questioning to Support Standards: YES Write Up/Factual Account Electronically
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Module 2: Health And Safety Four observations I have carried out in my setting in the preschool room are on four children aged between 4-5 *My first observation was on a child called Molly. Molly was asked what does a builder do and she said they build houses and use screws. *my second observation was on a child named Christopher. Christopher built a motorbike out of mega duplo blocks and said he is going to ride it. *my third observation was on a child named Kyra. Kyra was sitting down doing
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we use as trainers can become a barrier in itself. “The vocabulary you use could be too difficult for the learner or use too much unfamiliar jargon”.(Reece‚ walker‚ 2003‚ p271). Knowing the learning level of the learners can assist you as a trainer‚ it allows you to adapt the spoken word to a level were the message can be received‚ eg when delivering a first aid course to non medical staff if I used to much medical terminology the message could get lost and the learners could switch off and stop
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lives Include evidence of the effects of these factors on children’s health There are many factors that affect children’s health these can be social‚ psychological and physical factors. Neglect is when a parent or carer of a child does not care or provide for a child adequately. When looking after children physical‚ emotional and educational well-being must be paramount. Neglect also occurs when the parent or carer does not seek the correct medical attention that the child needs this could
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Unit 4222-233 meet food safety requirements when providing food and drink for individual 1.1Workers should be aware of and practice personal Hygiene - eg‚ hand washing. Food stored at correct temperature Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg Not using same utensils for raw meat and other foods Food should be served at the correct temperature‚ temperature should be monitored if food is kept in warming trays. 1.2. Potential food safety hazards when
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QCF Level 2 Health and Social Care Diploma Group A: Mandatory Units Knowledge Workbook SHC 021 Introduction to communication in health‚ social care or children’s and young people’s settings Understand why communication is important in the work setting (1.1‚ 1.2‚ 1.3) Identify the different reasons people communicate. People communicate to express needs‚feelings‚ideas‚ask questions‚share experiences Explain how effective communication affects all aspects of own
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