Problem
A. Identify the four principles of nutrition and include examples to explain the principle.
B. How can you improve nutritional intake?
C. Give at least three examples of changes to a regular diet suggested in the Australian Dietary Guidelines that can have a significant positive impact on the overall nutritional value of your meals or menus.
D. Give an example of a lifestyle disorder and explain how it is related to lifestyle choices.
E. Explain the steps in screening and assessing the nutritional state of clients and why there are supervisory and reporting protocols set in place.
F. Explain the process of tabulating screening results.
G. What nutritional supplements might be needed for some clients?
H. Explain the importance special diets are to a client's health with respect and reference to the following aspects:
a. texture modified diets (TMDs) and national standards for TMD
b. high energy/ high protein
c. modified salt, protein or potassium
d. diets for food intolerances including gluten free, fructose malabsorption, and lactose free
I. How can special dietary requirements be identified and implemented?
J. Discuss the concept of intervention once a screening process has been undertaken.
K. How long should client records be kept and explain why you should maintain the security and confidentiality of client information?
L. Each week you receive large deliveries of produce for the kitchen. The delivery man drops them off near the back entrance and you need to carry them up a set of steps. The boxes are quite heavy and hard to carry. What should you do to minimise the risk of injury?