Fluids and Nutrition Training

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14 Chapters

30 mins

Fluids and Nutrition Training

This module is designed to provide learners with the foundational knowledge and practical skills necessary to support the nutritional and hydration needs of individuals effectively. By understanding these key elements, learners will be better equipped to promote health and well-being in their care practices.

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Course Fee

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£4.00

Fluids and Nutrition Training

14 Chapters

30 mins

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Industry-backed eLearning

About The Course

Learning Outcomes

Course Modules

1

About The Course

This module provides learners with the key elements of understanding the body's requirements for adequate fluid and nutrition. The module discusses how to perform a comprehensive assessment of a person’s nutrition and hydration status, including how to measure and record weight, height and body mass index. Recognising the signs of poor hydration and nutrition and understanding how to support someone in eating and drinking is also covered, including the legislation behind these requirements.

2

Learning Outcomes

Appreciate the importance of adequate hydration and nutrition to health
Describe how to perform a comprehensive assessment of someone’s nutrition and hydration status, including how to measure and record someone’s weight, height, length and body mass index
Recognise the signs of poor hydration and nutrition
Describe how to support someone in eating and drinking
Recall food safety legislation and adhere to food hygiene standards
List the four main ways in which food can become contaminated
Describe how to monitor and record fluid input and output
Discuss the indications, use and management of intravenous fluids
Discuss the indications, use and management of subcutaneous fluids
Know how to refer to specialist members of the multi-disciplinary team for additional or specialist advice
Appreciate the importance of individual patient differences including cultural considerations and psychosocial aspects

3

Course Modules

Chapter 1 The Importance of Fluids and Nutrition

Chapter 2 Assessing Nutrition

Chapter 3 Assessing Hydration Status

Chapter 4 Supporting People with Nutrition and Hydration

Chapter 5 Food Safety Legislation

Chapter 6 Contamination

Chapter 7 Food Safety Precautions

Chapter 8 Monitoring and Managing Fluid Balance

Chapter 9 Intravenous Fluids

Chapter 10 Subcutaneous Fluids

Chapter 11 Multidisciplinary Team Support and Referral

Chapter 12 Person-centered Care

Chapter 13 Summary

Chapter 14 References

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