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 independently but according to instructions. | 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 patients/clients for eating and drinking (e.g. correct position in bed),
- support patients/clients 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 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 volume of liquids and feed quantities,
- describe support for the patient/client in eating 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 patients/clients with regard to 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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