Good nutrition contributes to the health of elderly people and their ability to maintain their independence, mobility and overall quality of life for longer. Ultimately, these factors may also lessen the burden of health costs.

The public and the press are very interested in food, especially food in hospitals and other institutions. The food that is provided in hospitals and care homes can define the whole experience of the organisation for the patient (or service user). They may or may not be able to tell the difference between good or bad treatment, but can always tell if the food is good or bad.

This workbook has been written to heighten awareness of nutrition as care and encourage readers to take ownership of ensuring that good practice is implemented on a day to day basis. You will find that completing the exercises will improve your understanding of what nutritional care means to your client group whether they are in hospital, residential care or in their own home.

CONTENTS:

• What is a healthy diet?
• Malnutrition and monitoring patients who may be at risk of malnutrition
• Food fortification and nutritional supplements
• Special dietary needs
• Ethnicity, religion and culture
• Relevant policy guidelines and standards

Appendices:

• Diet History
• Chart Food
• Record Chart
• Weight Chart
• Checklist for Best Practice – social care and hospital wards