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.
For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.
Unit Learning Outcomes
To view the assessment criteria and any additional content, please expand the relevant learning outcome below.
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: 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: 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: 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: 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: 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: 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: 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.
