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A nutritional assessment of needs is a vital element of INDIVIDUAL care planning-here are some notes from our nutrition module


 Nutritional Care Planning

General aims:

 Promoting health should always be the basis of any service provision
 Improvements to the fitness of a client

 In general the amount of energy needed to be consumed reduces as a person gets older
This is a variable factor dependant on how physically active a client is
Non variable factors are the requirements for protein, vitamins and minerals  these requirements do not change as a person gets older

 Meal sizes should not be affected by these non variable factors


Obesity greatly increases the risk of:

 Diabetes
Joint disorders
Breathing difficulties
It also has an obvious affect on mobility


 Fats

There should be no restriction on the input of fats if a client



 Has suffered weight loss
 Has a very small appetite
Is very feeble/weak  

Fibre ,Cereals, Fruit & Vegetables 


        
Important -overly large amounts of high fibre foods and raw bran can hinder nutritional absorption


Constipation/Bowel Problems

 Cereals, fruit and vegetables
  Eating these food types as part of a healthy balanced diet will help clients who have bowel or constipation problems

 
                                                               
Anaemia
Maintaining iron intakes can combat anaemia 
There are a number of other reasons why clients may be anaemic - poor nutrient absorption, the side effects of certain drugs etc

 Iron
Daily sources of iron should be from red meat and non-meat sources
Non-meat sources include pulses, green leafy vegetables, fortified cereals and dried fruit



Pressure Ulcers
Zinc
The intake of Zinc is vital for the maintenance of a healthy immune system and the body¡¦s natural ability to heal wounds
Food sources rich in Zinc include:

Meat

Pulses

Wholemeal bread
Shellfish Type your paragraph here.