Qcf Level 5 Research Project Unit 43
- Submitted by: HelenMelon
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- Date Submitted: 07/29/2016 02:21 PM
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RESEARCH PROJECT: SUPPORTING AN INDIVIDUAL TO MAKE HEALTHY FOOD CHOICES
AIMS AND OBJECTIVES OF THIS PROJECT
I have chosen the subject of healthy eating for my research project because I will soon be managing a new supported living unit that is being built for six service users who will be moving there. The unit consists of self-contained flats where the individual will be supported to be as independent as possible. This will include budgeting, shopping and cooking. Several of the individuals that will be living there are already known to me as they attend our day services. They currently live at home with their families.
This group of people all have a diagnosis of Autism and associated learning disabilities.
The aim of this project is to look at the current literature and tools that are currently available to support individuals to make healthy choices, choose and, (if necessary), adapt them to suit the individual.
The main barrier to health promotion for people who have a learning disability is communication and understanding. This encompasses both the difficulty experienced by individuals in communicating with the world around them and engaging with ideas; and also the delivery of important social skills by staff and healthcare professionals to them. This affects the accessibility of health promotion material as individuals are often have limited or no reading skills or/and are uninterested in their own health.
The unit will be registered and regulated by the Care Quality Commission. Therefore we will be required to be compliant with their standards. Regulation 14 of the Health and Social Care Act (2008) states that:
(1) Where food and hydration are provided to service users as a component of the carrying on of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration, by means of the provision of:
(a) a choice of suitable and nutritious food and hydration,...
AIMS AND OBJECTIVES OF THIS PROJECT
I have chosen the subject of healthy eating for my research project because I will soon be managing a new supported living unit that is being built for six service users who will be moving there. The unit consists of self-contained flats where the individual will be supported to be as independent as possible. This will include budgeting, shopping and cooking. Several of the individuals that will be living there are already known to me as they attend our day services. They currently live at home with their families.
This group of people all have a diagnosis of Autism and associated learning disabilities.
The aim of this project is to look at the current literature and tools that are currently available to support individuals to make healthy choices, choose and, (if necessary), adapt them to suit the individual.
The main barrier to health promotion for people who have a learning disability is communication and understanding. This encompasses both the difficulty experienced by individuals in communicating with the world around them and engaging with ideas; and also the delivery of important social skills by staff and healthcare professionals to them. This affects the accessibility of health promotion material as individuals are often have limited or no reading skills or/and are uninterested in their own health.
The unit will be registered and regulated by the Care Quality Commission. Therefore we will be required to be compliant with their standards. Regulation 14 of the Health and Social Care Act (2008) states that:
(1) Where food and hydration are provided to service users as a component of the carrying on of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration, by means of the provision of:
(a) a choice of suitable and nutritious food and hydration,...