Understanding Nutrition and Hydration Needs in Adult Care Settings
The UK’s top-notch assignment writing service, Native Assignment Help, specialises in providing unparalleled quality and outstanding customer satisfaction through our assignment sample UK. Our dedicated team can readily assist you with challenging essays or intricate research papers. Choose Native Assignment Help today and experience firsthand what a reliable and committed partner can achieve for you.
1. Understand the components of a balanced diet
1.1 Define the main food groups
The main food groups are fruits and vegetables, carbohydrates, protein, fat and Dairy products. While carbohydrates provide energy, calcium and vitamin B and require 3 to 5 servings a day (Foodstandards.gov.scot, 2023); Fruits and vegetables group of food contains necessary vitamins, antioxidants and minerals along with fibres and requires 5 servings a day (Gosh.nhs.uk, 2023). This also includes protein which helps in muscle building of the body and requires 2 to 3 servings a day along with dairy products which contain calcium, protein and vitamins such as A, D, B12 and the suitable amount is 3 servings (Gosh.nhs.uk, 2023). Besides, fatty foods in the form of unsaturated acids are capable of lowering cholesterol and reducing the risk of heart disease.
1.2 Identify sources of essential nutrients
The 6 essential nutrients are vitamins, minerals along with protein, fat, water and carbohydrates. A diet rich in vegetables and fruits along with lean proteins are considered significant to access the necessary vitamins (Nhsinform.scot, 2023a). The rich sources of minerals refer to red meat in a limited amount, seafood, iodised table salt milk and dairy, nuts and seeds, vegetables, leafy greens, fruits, beans and legumes as well as whole grains. The primary sources of protein are eggs, dairy products, fish, poultry, soy, nuts and some grains and millets (Medicalnewstoday, 2023). The primary source of fats are nuts, fish, vegetable oils and seeds along with grains and legumes are one of the significant sources of carbohydrates.
1.3 Explain the role of essential nutrients for health
The primary role of essential nutrients refers to the provision of energy as well as contribution towards body structure and regulation of chemical processes (Cardenas et al. 2022). These are also essential for building and repairing body tissues alongside growing moving muscles and managing normal body functions.
1.4 Evaluate the impact of poor diet on health and wellbeing
The impact of poor diet can cause harm physically and mentally alongside the wellbeing of an individual. It can lead to weight gain along with malnutrition as well as low energy level, digestive issues, mental health issues, poor sleep and low self-esteem (Who.int, 2023). This is followed by impairing growth of individuals as well as dental caries, muscle cramp alongside obesity, poor memory and cognitive skills
2. Understand current national and organisational requirements for meeting nutritional and hydration needs in adult care settings
2.1 Summarise current legislation and national guidelines in relation to
Nutritional guidelines for a balanced diet by Eatwell guide
This guideline recommends the consumption of five primary groups in the form of fruits and vegetables carbohydrates, protein, dairy and alternatives along with oil and seeds while managing weight on the basis of dietary restrictions or preference and ethnic origin (Culliford et al. 2023). This guideline is implied to identify the plan for foods alongside cooking and preparation of meals at home as well as food shopping and eating out while managing a balanced diet. It also identifies the approximate calorie intake every day for male with 2500 kcal and women with 2000 kcal with all foods and all drinks (Nhsinform.scot, 2023b).
Figure 1: Eatwell guide for balanced diet
Meeting nutritional and hydration needs
As per the "Health and social care act 2008 with regulated activities of Regulation 2014 with 14th regulations", it can be stated that the providers are required to meet the nutritional and hydration needs of service users by including primary needs while making initial assessment of the care as well as treatment and support approaches (Croneri.co.uk, 2023). This also includes the provision of food and drink strategy by the care providers to address the nutritional needs of the people while using the services. On the basis of regulation 11, it can be stated that the service users’ consent is important here for the providers in terms of accessing nutrition and hydration for a based interest and decision making under the regulation of "Mental Capacity Act 2005" (Cqc.org.uk, 2023). On the basis of 14 (4) regulation, the needs are assessed with providers' skills and knowledge and maintained to manage a sustained life supporting the care and treatment and ongoing health of the users (Cqc.org.uk, 2023).
Food safety
Here, the implementation of food safety act 1990 helps with the framework for food legislations in England, wale and Scotland and managing the safety on food hygiene, packaging, genome editing, temperature of storing as well as GM foods (Food.gov.uk, 2023). It also includes the role of "Health and safety executive" in the UK for managing food hygiene standards accompanied by "local authority environmental health officer" to identify the food hazards and keeping raw food as well as high risk food separately in order to maintain food safety (Hse.gov.uk, 2023).
Nutritional screening and malnutrition
As per NICE guidelines on nutritional support, the adult patients are required to be screened at their first clinic appointment with the aim of identifying their malnourishment status and the risk of malnourishment (Chauhan et al. 2017). The patient is required to screen by using "malnutrition universal screening tool (MUST)" and it addressed BMI less than 18.5 kg/metre square are considered malnourished and score 2 and 18.5 to 20 who score 1 and more than 20 is 0 (Bapen.org.uk, 2023a). This is followed by identifying weight loss scores by understanding past 3-6 months weight loss (Bapen.org.uk, 2023a).
Figure 2: MUST score
2.2 Describe the roles and responsibilities of others in assessing and managing nutritional and hydration needs with individuals
The role of team members in the case of assessing and managing nutritional and hydration needs of individuals refers to collaborating with an interdisciplinary team with the aim of providing high-quality care while reflecting patients' need of assessment, intervention of needs as well as health promotion and improving the overall health outcomes (Roigk, 2018). This is followed by the responsibility of other colleagues maintaining coordination and preventing the complication of poor nutrition and dehydration. For those who maintain their own health and social care services, it can be done by identifying nutritional guidelines in local areas and developing simple strategies with the aim of improving diet and fluid intake (Druml et al. 2016). The collaboration with family members and other careers alongside discussing with the patient in regards to the assessment and intervention plan is crucial here while identifying the need of artificial nutrition or respecting the principle of bioethics in the form of beneficence or non-maleficence in case of consulting with patients and ensuring the treatment of service user within the discharge management (Druml et al. 2016).
2.3 Explain how to access additional support and information in relation to nutrition and hydration
The additional support and information in regards to the given context can be accessed from "health and safety executive" as well as the "British safety Council" and from the "chartered institute of environmental health" on the basis of guidance on health and safety issues alongside legislation publication and safety (Yuan and Lo, 2022). In addition, the "health and safety at work magazine" also provides health updates on the basis of health and safety in the identified field. Besides, the supporting materials are available on the basis of "Public Health England and Eatwell guide booklet as well as the importance of hydration from unit 003" (Nhsinform.scot, 2023b).
3. Understand malnutrition in adult care settings
3.1 State the prevalence of malnutrition amongst individuals accessing health and social care services
In the case of the UK, the prevalence of malnutrition among elderly in the care service centre is found to be 17.9% and approximately 58.8% are considered at risk of malnourishment which were assessed by using Mini nutritional assessment (Malnutritiontaskforce.org.uk, 2023). The prevalence of obesity is considered to be 32.5% and approximately 38.4% of the population develop obesity due to the inadequate consumption of vegetables and fruits (Malnutritiontaskforce.org.uk, 2023). Approximately 35% of children who are residents and admitted in care homes for the past 6 months pose a social care burden and are identified as malnourished by conducting a MUST assessment (Hansard.parliament.uk, 2023).
3.2 Describe factors that impact on nutritional intake
Culture and religion impact individual preference and habits which have significant impact on identifying food groups and cooking methods and as lead to malnourishment (Healthknowledge.org.uk, 2023). On the other hand, the role of psychological determinants in the form of mood or stress or guilt can impact the changes in human behaviour which affects their health as well as food choices and impacting the number of consumptions while making unhealthy choices. Anxiety on reducing weight and appetite can change eating opportunities for individuals as well as availability of food choices and meal preparation. Besides, the cost of food alongside the affordability of an individual to purchase specific food impacts on their unbalanced diet and can cause malnourishment (Healthknowledge.org.uk, 2023).
3.3 Describe risk factors that may lead to malnutrition
Risk factors such as dysphagia can lead to the inability of an individual to meet their food and fluid requirements while impacting their capabilities of eating and drinking to maintain the body requirements (De Sire et al. 2022). This factor impacts the overall health and the quality of life of individuals and can lead to malnutrition as well as weight loss and dehydration. Medications are capable of impacting nutrient absorption which leads to malnourishment among individuals. For example, Laxatives can impact on absorbing vitamins and minerals (Healthknowledge.org.uk, 2023). On the other hand, anxiety, stress and other psychological factors are capable of affecting the body and senses of smell and taste which directly impact on food consumption and can lead to malnutrition. For example, dementia patients lose their capabilities of smelling and tasting along with reducing spatial recognition that affects their appetite and consumption of nutrients (Healthknowledge.org.uk, 2023). Besides, poor oral health impacts on the capabilities of chewing and swallowing which impact the nutritional status of individuals alongside identifying the requirements of balanced diet by individuals to reduce the risk of malnourishment.
3.4 Describe the signs of malnutrition
The primary symptoms are lacking interest in food and drink, fatigue, reduced appetite, poor concentration and tiredness as well as irritability while always feeling cold and continuous mood swings (Nhs.uk, 2023).
3.5 Explain the purpose of nutritional screening and associated risk assessment
MUST is considered a five-step nutritional screening tool that helps to identify the malnourishment status of an adult in the form of identifying undernutrition or obesity (Bapen.org.uk, 2023a). It also includes the provision of a care plan and is generally used in hospital, community and other care settings. Besides, the BAPEN is considered a charitable association that helps with raising awareness of malnutrition for care home patients and identifying the risk for the wider community (Bapen.org.uk, 2023b). The NICE guideline helps the clinical professionals and care providers to identify the patients with malnourishment and requirements of nutritional support while associating them to identify suitable nutrition support at the appropriate time (Stewartnutrition.co.uk, 2023).
3.6 Describe how nutritional and fluid intake should be monitored
It can be monitored by the presence of various food choices along with a balanced food plan as well as supervising the meal times and managing care plans in order to meet the dietary requirements while monitoring body weight and offering supplements for long term nutritional plan (Kalantary et al. 2022). The management of hydration is also required while monetary the overall nutritional and fluid intake.
3.7 Describe the impacts of malnutrition on an individual’s health and wellbeing
Malnourishment has a severe impact on weaker immune systems and reduces the susceptibility to infection and diseases (Bell et al. 2022). Long-term suffering from malnourishment can lead to frequent infection and causing standing which impact on delaying motor and cognitive development for children. For adults, it results in illness, long term hospital stay infection along with falls and fracture while losing muscle mass and strength.
3.8 Explain ways of ensuring food and drink have increased nutritional density through fortification
Food fortification helps to add high energy foods in meals with the aim of increasing calories and significant nutrients to promote weight gain. For example, the implementation of butter or margarine in the diet can lead to promoting the consumption of unsaturated fatty acid (Drewnowski et al. 2022) alongside using foods in the form of roast potatoes that provide high calorie and energy. This process can also be used for adding vitamins and minerals in commonly consumed food items while increasing the overall nutritional values and is considered a safe and cost-effective strategic plan in terms of improving the diet plan and the prevention of micronutrients deficiencies (Todkar et al. 2022).
3.9 Describe the appropriate use of nutritional supplements
Food supplements are used for correcting nutritional deficiency with the aim of maintaining intake of adequate nutrients while supporting the overall physiological activities (Silva et al. 2022). This can be taken before workout in terms of improving energy alongside the post workout with the aim of better recovery and muscle growth. In the morning in an empty stomach, the intake of supplements leads to the prevention of muscle breakdown and maintaining the body's anabolic state.
3.10 Identify when referral to a health professional is necessary
Referrals are considered one of the easiest ways in terms of increasing patient volume and monitoring supervision. The referrals are necessary when a patient requests expertise in comparison with general treatment and specific treatment as well as access to specialised tests and investigation (Singh et al. 2022). The presence of relevant medical records alongside the reason for referral and applicable parameters of treatment are required in terms of maintaining reference in healthcare.
4. Understand individual preferences and special dietary requirements in health and social care settings
4.1 Describe how individual differences may influence dietary preferences and intake
Individual knowledge along with personal taste preference as well as mood hunger level health status special diet requirements ethnicity personal income can impact their health and well-being alongside the affordability of accessing healthy meal plans (Otterbring and Folwarczny, 2022). The cognitive and emotional influence can lead to decreasing the overall intake of short-term meals alongside distractions of brain structure while changing in portion. Values and family beliefs can lead to prohibition of the consumption of specific food groups while increasing the number of others which creates a disbalanced meal plan and leads to the deterioration of health status. Culture and religion have significant influence on development of diet plans and food preparation in care setting and that changes their methods of food preference, habits, nutritional status and intakes of nutrients for the patients (Healthknowledge.org.uk, 2023)
4.2 Describe barriers to healthy eating for individuals
The barriers to healthy eating for individuals referred to limited access to healthy foods along with lack of time in terms of cooking and preparing healthy and balanced mail due to the busy lifestyle. This also includes the cost of healthy foods in comparison to the unhealthy food options and lack of choice on healthy food items in the working area or residential places (Verain et al. 2022). Besides, lack of time, overwhelming feeling, diet confusion and deprived emotional state create issues if healthy eating for individuals.
4.3 Describe dietary requirements associated with common health conditions
The common conditions are vegan and vegetarians along with peanut allergies, lactose intolerance and gluten intolerance among individuals that create the requirement of special dietary needs. While vegan food excludes the consumption of animal products, the vegetarians access foods without any animal products and sometimes without any onion and garlic (Dominguez et al. 2022). For them, the dietary needs revolve around the maintenance of protein, fat soluble vitamins and minerals. On the other hand, gluten free food reduces the access to flour foods and whole wheat items and the primary dietary needs refer to the reduction of whole grain food consumption. Besides, the lactose intolerant individuals need to focus on eliminating whole milk and maintain the consumption of fermented milk products to reduce the amount of lactose (Longo and Anderson, 2022).
4.4 Describe how to support individuals with
Food allergy
This includes reading the food levels alongside the avoidance of cross contamination and cross reactivity while recognising own symptoms to the foods (Shroba et al. 2022). This also includes the preparation of an emergency action plan along with the knowledge of using an auto injector during an emergency can help individuals to deal with their food allergies.
Food intolerance
The primary activities to deal with food intolerance refers to the changes of the overall diet with the aim of limiting intolerant products alongside the elimination of problem attic foods. This also includes identifying the portion and the limits of foods that can cause symptoms (Santos et al. 2022). This is followed by gathering information on over-the-counter medications that can lead to help with the situation.
4.5 Explain the importance of following special dietary requirements
For food allergies, the inclusion of natural allergy free foods such as meat, poultry along with legumes without peanuts as well as seeds, grains without wheat, fruits and vegetables for managing the dietary requirements (Chey et al. 2022). However, the identification of allergens and related food groups are important before following dietary plans. For DM patients, the inclusion of whole grains, protein alongside low fat dairy and products are important (Kumar et al. 2022). Dysphagia diet requires the inclusion of soft and liquid diets while coeliac disease requires to include gluten free foods in the form of dairy products, fruits and vegetables as well as meat and fish and rice products.
4.6 Describe how a balanced diet can be adapted to meet different requirements
Diet can be adopted by modifying the existing diet of an individual due to the presence of a medical condition or in preparation of a procedure or any surgery. This is considered a significant day for many medical procedures and can be adjusted by starting with a clear liquid diet which includes water, fruit juice without pulp, sports drink, broths or vegetable juice along with plain tea or coffee (Noort et al. 2022). Then a full liquid diet consists of milk, pureed soup, card without fruit, pudding or melted cheese. Then a soft diet includes mashed vegetables, food paste, rice with sauces or gravies, custard or smoothies, then proceeding through a regular diet.
4.7 Describe the importance of understanding an individual’s life history in supporting nutrition and hydration needs
While malnutrition and dehydration are capable of causing ill health, the understanding of individuals' requirements and the history towards nutrition is important in terms of managing a healthy level of nutrition and hydration while preventing illness (Volkert et al. 2022). It also helps with the identification of symptoms of dehydration and malnourishment among individuals along with improving the treatment outcome for those patients and managing hydration status under review.
5. Understand how to promote a culture and environment that supports nutrition and hydration
5.1 Explain why it is important to include a variety of food and drink in the diets of individuals
The variety of food and drinks in diet helps with accessing nutrients from major five food groups while promoting good health along with the reduction of the risk of disease (de Queiroz et al. 2022). It also maintains the flexibility for individuals to identify food and drinks depending on their food preferences.
5.2 Describe how to use a person-centred approach to support individuals with different levels of ability to eat and drink
A person-centred approach in diet plan can lead to providing the right to choose food for the individuals which helps them to control over their servings alongside making decisions on recognising their basic requirements of nutrients and accessing those from the preferred food choices (Liu et al. 2022).
5.3 Explain the benefits of protected mealtimes
The concept of protected mealtimes helps to ensure the patients consume their meals on dedicated time and without any interaction. This also helps the patient to access an acquired and relaxed atmosphere while enjoying their meal during the protected meal time and maintain a good diet throughout the week (Smith et al. 2023).
5.4 Describe how mealtime environments and food presentation can be a barrier to meeting nutritional needs
While the mealtime environment can be calm and relaxed, it can also create for meeting nutritional needs of individuals. The fixed meal time can impact on their hunger which can fluctuate on the set Times and can impact them to lose their appetite or being rushed to finish the overall meals (Wu et al. 2022). This factor is capable of causing indigestion or incomplete consumptions of the meal that leads to limited nutrient intake and lead to malnourishment.
5.5 Explain how to promote an enabling and positive culture conducive to eating and drinking
This can be promoted by an awareness program with the help of social media influencers along with personal service plans as well as appointment with dietitians during medical check-up can lead to positive health outcomes in regards to the eating proportions and drinking habits of individuals (Rafanomezantsoa et al. 2022). Besides, the provisions of a calm environment without destruction during meal time alongside increased awareness of meal preference can lead to a positive health outcome.
References
Bapen.org.uk. 2023a., “Malnutrition Universal Screening Tool” Available at: https://www.bapen.org.uk/pdfs/must/must_full.pdf [Accessed on 24th May 2023]
Bapen.org.uk. 2023b., “Guidelines” Available at: https://www.bapen.org.uk/resources-and-education/education-and-guidance/guidelines [Accessed on 24th May 2023]
Bell, Z., Scott, S., Visram, S., Rankin, J., Bambra, C. and Heslehurst, N., 2022. Experiences and perceptions of nutritional health and wellbeing amongst food insecure women in Europe: A qualitative meta-ethnography. Social Science & Medicine, p.115313.
Cardenas, D., Díaz, G., Fuchs?Tarlovsky, V., Cristina Gonzalez, M., Carrasco, F., Cano, A.M.P., Bermúdez, C., Maza, C., Ferraresi, E., Lipovestky, F. and Villafana, H., 2022. Nutrition competencies for undergraduate medical education: Results of an international interdisciplinary consensus. Journal of Parenteral and Enteral Nutrition, 46(3), pp.635-645.
Chauhan, A., Siddall, V., Wilcock, A., Mallawathantri, S., Baldwin, D.R. and Johnston, I.D., 2017. NICE guidance for screening for malnutrition. Thorax, 62(9), pp.835-835.
Chey, W.D., Hashash, J.G., Manning, L. and Chang, L., 2022. AGA clinical practice update on the role of diet in irritable bowel syndrome: expert review. Gastroenterology.
Cqc.org.uk. 2023., “Regulation 14: Meeting nutritional and hydration needs” Available at: https://www.cqc.org.uk/guidance-providers/regulations-enforcement/regulation-14-meeting-nutritional-hydration-needs [Accessed on 24th May 2023]
Croneri.co.uk. 2023., “Regulation 14: Meeting Nutritional and Hydration Needs” Available at: https://app.croneri.co.uk/care-standards/cqc-fundamental-standards-england/regulation-14-meeting-nutritional-and-hydration [Accessed on 24th May 2023]
Culliford, A.E., Bradbury, J. and Medici, E.B., 2023. Improving Communication of the UK Sustainable Healthy Dietary Guidelines the Eatwell Guide: A Rapid Review. Sustainability, 15(7), p.6149.
de Queiroz, F.L.N., Raposo, A., Han, H., Nader, M., Ariza-Montes, A. and Zandonadi, R.P., 2022. Eating competence, food consumption and health outcomes: An overview. International Journal of Environmental Research and Public Health, 19(8), p.4484.
De Sire, A., Ferrillo, M., Lippi, L., Agostini, F., de Sire, R., Ferrara, P.E., Raguso, G., Riso, S., Roccuzzo, A., Ronconi, G. and Invernizzi, M., 2022. Sarcopenic dysphagia, malnutrition, and oral frailty in elderly: a comprehensive review. Nutrients, 14(5), p.982.
Dominguez, L.J., Veronese, N., Baiamonte, E., Guarrera, M., Parisi, A., Ruffolo, C., Tagliaferri, F. and Barbagallo, M., 2022. Healthy aging and dietary patterns. Nutrients, 14(4), p.889.
Drewnowski, A., Detzel, P. and Klassen-Wigger, P., 2022. Perspective: Achieving sustainable healthy diets through formulation and processing of foods. Current Developments in Nutrition, 6(6), p.nzac089.
Druml, C., Ballmer, P.E., Druml, W., Oehmichen, F., Shenkin, A., Singer, P., Soeters, P., Weimann, A. and Bischoff, S.C., 2016. ESPEN guideline on ethical aspects of artificial nutrition and hydration. Clinical Nutrition, 35(3), pp.545-556.
Food.gov.uk. 2023., “Key regulation” Available at: https://www.food.gov.uk/about-us/key-regulations [Accessed on 24th May 2023]
Foodstandards.gov.scot. 2023., “the five food groups” Available at: https://www.foodstandards.gov.scot/consumers/healthy-eating/nutrition/the-five-food-groups [Accessed on 24th May 2023]
Gosh.nhs.uk. 2023., “” Available at: https://www.gosh.nhs.uk/conditions-and-treatments/general-health-advice-children/eat-smart/food-science/food-group-fun/ [Accessed on 24th May 2023]
Hansard.parliament.uk. 2023., “Health And Social Care Malnutrition” Available at: https://hansard.parliament.uk/lords/2019-11-05/debates/41E4B3AF-A735-4FD0-B37D-908568A7D374/HealthAndSocialCareMalnutrition [Accessed on 24th May 2023]
Healthknowledge.org.uk. 2023., “Social, behavioural and other determinants of the choice of diet” Available at: https://www.healthknowledge.org.uk/public-health-textbook/disease-causation-diagnostic/2e-health-social-behaviour/social-behavioural-determinants [Accessed on 24th May 2023]
Hse.gov.uk. 2023., “Food safety” Available at: https://www.hse.gov.uk/food/food-hygiene.htm [Accessed on 24th May 2023]
Kalantary, R.R., Barzegar, G. and Jorfi, S., 2022. Monitoring of pesticides in surface water, pesticides removal efficiency in drinking water treatment plant and potential health risk to consumers using Monte Carlo simulation in Behbahan City, Iran. Chemosphere, 286, p.131667.
Kumar, M., Pal, N., Sharma, P., Kumawat, M., Sarma, D.K., Nabi, B., Verma, V., Tiwari, R.R., Shubham, S., Arjmandi, B. and Nagpal, R., 2022. Omega-3 fatty acids and their interaction with the gut microbiome in the prevention and amelioration of type-2 diabetes. Nutrients, 14(9), p.1723.
Liu, W., Perkhounkova, Y. and Hein, M., 2023. Person?centred and task?centred care: Impact on mealtime behaviours in nursing home residents with dementia. International journal of older people nursing, 18(1), p.e12512.
Longo, V.D. and Anderson, R.M., 2022. Nutrition, longevity and disease: From molecular mechanisms to interventions. Cell, 185(9), pp.1455-1470.
Malnutritiontaskforce.org.uk. 2023., “State of the Nation 2021” Available at: https://www.malnutritiontaskforce.org.uk/sites/default/files/2021-10/State%20of%20the%20Nation%202020%20F%20revise.pdf [Accessed on 24th May 2023]
Medicalnewstoday. 2023., “What are the 6 essential nutrients?” Available at: https://www.medicalnewstoday.com/articles/326132#minerals [Accessed on 24th May 2023]
Nhs.uk. 2023., “malnutrition symptoms” Available at: https://www.nhs.uk/conditions/malnutrition/symptoms/ [Accessed on 24th May 2023]
Nhsinform.scot. 2023a., “Vitamins and minerals” Available at: https://www.nhsinform.scot/healthy-living/food-and-nutrition/eating-well/vitamins-and-minerals/ [Accessed on 24th May 2023]
Nhsinform.scot. 2023b., “Eatwell Guide: How to eat a healthy balanced diet” Available at: https://www.nhsinform.scot/healthy-living/food-and-nutrition/eating-well/eatwell-guide-how-to-eat-a-healthy-balanced-diet [Accessed on 24th May 2023]
Noort, M.W., Renzetti, S., Linderhof, V., du Rand, G.E., Marx-Pienaar, N.J., de Kock, H.L., Magano, N. and Taylor, J.R., 2022. Towards sustainable shifts to healthy diets and food security in sub-Saharan Africa with climate-resilient crops in bread-type products: A food system analysis. Foods, 11(2), p.135.
Otterbring, T. and Folwarczny, M., 2022. Firstborns buy better for the greater good: Birth order differences in green consumption values. Personality and Individual Differences, 186, p.111353.
Rafanomezantsoa, A.S., Coral, C., Randrianarison, N., Kubitza, C., Randriamampionona, D., Andriamaniraka, H., Sieber, S., Tojo-Mandaharisoa, S. and Steinke, J., 2022. Identifying nutrition-sensitive development options in Madagascar through a Positive Deviance approach. Food Security, pp.1-16.
Roigk, P., 2018. Nutrition and Hydration. Fragility Fracture Nursing: Holistic Care and Management of the Orthogeriatric Patient, pp.95-107.
Santos, A.F., Kulis, M.D. and Sampson, H.A., 2022. Bringing the next generation of food allergy diagnostics into the clinic. The Journal of Allergy and Clinical Immunology: In Practice, 10(1), pp.1-9.
Shroba, J., Das, R., Bilaver, L., Vincent, E., Brown, E., Polk, B., Ramos, A., Russell, A.F., Bird, J.A., Ciaccio, C.E. and Lanser, B.J., 2022. Food insecurity in the food allergic population: a work group report of the AAAAI adverse reactions to foods committee. The Journal of Allergy and Clinical Immunology: In Practice, 10(1), pp.81-90.
Silva, M.M., Reboredo, F.H. and Lidon, F.C., 2022. Food colour additives: A synoptical overview on their chemical properties, applications in food products, and health side effects. Foods, 11(3), p.379.
Singh, H.K., Kennedy, G.A. and Stupans, I., 2022. Competencies and training of health professionals engaged in health coaching: A systematic review. Chronic illness, 18(1), pp.58-85.
Smith, R., Bryant, L. and Hemsley, B., 2023. The true cost of dysphagia on quality of life: The views of adults with swallowing disability. International Journal of Language & Communication Disorders, 58(2), pp.451-466.
Stewartnutrition.co.uk. 2023., “NICE nutrition support in adult” Available at: http://www.stewartnutrition.co.uk/nutritional_assesment/nice.html#:~:text=The%20purpose%20of%20the%20guidelines,at%20the%20most%20appropriate%20time.%E2%80%9D [Accessed on 24th May 2023]
Todkar, M., Nagarale, R., Anjarlekar, S., Muluk, S., Nadkar, R. and Singh, G., 2022. Food fortification with anticariogenic agents: A comprehensive review.
Verain, M.C., Bouwman, E.P., Galama, J. and Reinders, M.J., 2022. Healthy eating strategies: Individually different or context-dependent?. Appetite, 168, p.105759.
Volkert, D., Beck, A.M., Cederholm, T., Cruz-Jentoft, A., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C., Sobotka, L. and van Asselt, D., 2022. ESPEN practical guideline: Clinical nutrition and hydration in geriatrics. Clinical Nutrition, 41(4), pp.958-989.
Who.int. 2023., “Healthy diet” Available at: https://www.who.int/health-topics/healthy-diet [Accessed on 24th May 2023]
Wu, X., Yousif, L., Miles, A. and Braakhuis, A., 2022. Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study. Geriatrics, 7(3), p.67.
Yuan, M.H. and Lo, S.L., 2022. Principles of food-energy-water nexus governance. Renewable and Sustainable Energy Reviews, 155, p.111937.
