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Course Details
  • Malnutrition
  • Category : Medical
  • Target Audience : All Staff
  • Pass Requirement : 70%
  • Resubmission Requirement : 50%
  • Average Pass Rate :86.7%
  • Duration :40-50m

Malnutrition

Food and fluid are basic essentials for life. Under the Human Right Act (1998) access to adequate nutrition and hydration is a fundamental right and providing clients with food and drink is an integral part of care. Unfortunately, we are increasingly hearing stories of people in hospitals and healthcare settings who are under nourished or placed at risk of malnutrition and dehydrated.

Malnutrition or under nutrition can affect anyone, regardless of age, race or gender. The causes for this can be complex but the main reasons are associated with reduced food intake due to acute or chronic illness, lack of awareness of client dietary needs and a potential shortage of staff needed to support people to eat and drink.

In addition to the physical importance of nutrition, food and drink has significant psychological, emotional and social meaning to people and is associated with nurturing and care.

Learning outcomes

  • Identify what are the elements of a well balanced diet.
  • Be aware of the risk factors, cost, and consequences of malnutrition on the person.
  • Know how to assess and screen for potential malnutrition on the person using nutritional screening tools such as ‘MUST’ (Malnutrition Universal Screening Tool).
  • Understand the importance of creating a person centred environment which supports the person to make choices and encourages eating and drinking.
  • Be aware of the importance of appropriate preparation and presentation of food and drink.
  • Understand the role and responsibilities of the care worker in monitoring eating and drinking in the person.
  • Identify types of diets specific dietary requirements need for nutritional supplements.