Support Individuals to Eat and Drink

Overview

Framework:
RQF
Level:
Level 2
Unit No:
M/505/2503
Credits:
2
Guided learning hours:
15 hours

Assessment Guidance

All assessment criteria for this unit must be assessed in the workplace. Simulation is not acceptable.

Aim

Learners must demonstrate their ability to support individuals to eat and drink. They will also learn how to respect individuals while they eat and why it is important to record what they eat and drink.

Unit Learning Outcomes

1

Be able to support individuals to make choices about food and drink.

Assessment Criteria

  • 1.1
    Establish with an individual the food and drink they wish to consume.
  • 1.2
    Encourage the individual to select suitable options for food and drink.
  • 1.3
    Describe ways to resolve any difficulties or dilemmas about the choice of food and drink.

    1.3: Ways to resolve any difficulties, for example:

    • helping the person understand the reason for the choice
    • persuasion
    • reducing portion sizes, if appropriate
    • changing the way the food or drink is presented
    • make it easier to eat, for example, smaller sizes, softer food
  • 1.4

    Describe how and when to seek additional guidance about an individual’s choice of food and drink.

    1.4: How and when to seek additional guidance, for example:

    • when the individual refuses and is not eating or drinking
    • contact the line manager to discuss the way forward
2

Be able to prepare to provide support for eating and drinking.

Assessment Criteria

  • 2.1

    Identify the level and type of support an individual requires when eating and drinking.

    2.1: Level and type of support, for example:

    • degree of independence from the individual
    • physical capability
    • type of food and drink, for example, solid or liquid
    • use of aids
  • 2.2
    Demonstrate effective hand-washing and use of protective clothing when handling food and drink.
  • 2.3
    Support the individual to prepare to eat and drink, in a way that meets their personal needs and preferences.
  • 2.4
    Provide suitable utensils to assist the individual to eat and drink.
3

Be able to provide support for eating and drinking.

Assessment Criteria

  • 3.1

    Describe factors that help promote an individual’s dignity, comfort and enjoyment while eating and drinking.

    3.1: Factors, for example:

    • time to eat or drink without rushing
    • appropriate protective clothing that is not patronising
    • height of table, chair, and access to utensils
    • presentation of food
    • portion sizes or cups that are not too full, light and easy to handle
    • appropriate aids to eating, for example, foam handles so they can eat themselves without support
  • 3.2
    Support the individual to consume manageable amounts of food and drink at their own pace.
  • 3.3
    Provide encouragement to the individual to eat and drink.
  • 3.4
    Support the individual to clean themselves if food or drink is spilt.
  • 3.5
    Adapt support in response to an individual’s feedback or observed reactions while eating and drinking.
4

Be able to clear away after food and drink.

Assessment Criteria

  • 4.1

    Explain why it is important to be sure that an individual has chosen to finish eating and drinking before clearing away.

    4.1: Why it is important, for example:

    • promoting independence and respecting the individual's rights
    • promoting a person-centred approach to care
  • 4.2
    Confirm that the individual has finished eating and drinking.
  • 4.3
    Clear away used crockery and utensils in a way that promotes active participation.
  • 4.4
    Support the individual to make themselves clean and tidy after eating or drinking.
5

Be able to monitor eating and drinking and the support provided.

Assessment Criteria

  • 5.1

    Explain the importance of monitoring the food and drink an individual consumes and any difficulties they encounter.

    5.1: The importance of monitoring the food and drink an individual consumes, for example:

    • prevent illness, for example, a person may have diabetes
    • ensure person is receiving sufficient nutrients
    • ensure person is hydrated
  • 5.2

    Carry out and record agreed monitoring processes.

    5.2: Monitoring processes, for example:

    • fluid input
    • care plan
    • output charts
  • 5.3
    Report on the support provided for eating and drinking in accordance with agreed ways of working.