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Learning outcomes descriptions 2.2.a

Competence description VQTS:
2.2.a  To be able to order and distribute meals and, if necessary, support patients/clients without specific dietary restrictions or functional limitations according to nutrition plans.    
    
  
Competence SkillsKnowledge

The professional caregiver is able to order and distribute meals and assist patient’s/client’s without specific dietary restrictions (apart from Diabetes Mellitus) or functional limitations in eating and drinking according to nutrition plans. This is done autonomously and self-responsibly but according to instruction.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The professional caregiver is able to:

  • involve the patient/client and relevant others in nutrition,
  • implement the prescribed nutrition plan and drinking protocol,
  • order meals and drinks according to in-house rules,
  • prepare patient’s/client’s for eating and drinking (e.g. correct position in bed),
  • support patient’s/client’s without specific needs in eating and drinking,
  • set tables and serve meals (e.g. while respecting patient’s/client’s rituals),
  • distinguish and use different dishes according to the patient’s/client’s needs (e.g. feeding cup),
  • monitor the patient’s/client’s liquid and calorie intake and react according to nutrition plans and the patient’s/client’s needs,
  • recognise potential rituals and habits of patients/clients,
  • recognise risk situations regarding nutrition and feeding and to call for assistance.

The professional caregiver is able to:

  • describe the procedures of ordering meals/drinks according to in-house rules,
  • list potential dietary restrictions and functional limitations and their impacts on nutrition,
  • explain the dimensions of liquids and feed quantities,
  • describe support of the patient’s/client’s in feeding and drinking,
  • name the regular volume of liquids and calories a patient/client should ingest on a daily basis,
  • explain the impact of aspiration and their prophylaxis,
  • describe values and beliefs of different cultural, ethnological and religious groups and how this may affect patient’s/client’s within nutrition (see also CA.B.2),
  • list interactions between medicines and nutrients (e.g. diabetes-related nutrition and the amount of insulin).

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