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This Nutrition & Hydration Course learning outcomes include; Meal planning for vulnerable persons and their dietary requirements. Learn healthy eating with the 5 major food groups, the importance of allergies and food labelling using the Eatwell Plate and Food Triangle.
Key-points of ACCI Training
40% off for Business & Groups
75% off for Agency & Enterprise
Bulk Pricing Explained
Organisations, Groups and Businesses training 25 or more people with this course pay £12 per person.
Larger orders from Agencies & Enterprises, training 100 or more people with this course, only pay £5 per person.
These bulk discounts are automatically applied at checkout for your convenience.
This online course includes all of the 11 lessons above. It is designed to develop the trainees Nutrition & Hydration skills for health and safety compliance in the workplace, providing valuable real-world learning outcomes at a high speed. It's used by individuals, groups and businesses to train their workforce across industries including Charities & NGO, Education & Schools, Care Homes & Domiciliary Care, Hospital Recruitment, Retail, among others.
Provided by ACCI Training based in Ayrshire, Scotland, it's accessible at anytime online from an internet connected device at work or home, such as a computer, tablet or smart phone. Teams have access to a highly rated LMS and all successfully completing trainees achieve a Certificate of Completion.—
This online course was designed for the health and social care market, to provide Care & Support Workers with an understanding of Nutritional, Dietary and Hydration Needs, however other roles and individuals will also find the contents useful and informative as a method of raising general awareness of health and wellbeing in the workplace.
This resource discusses the key elements to be considered including a detailed understanding of the digestive system, ways to effectively encourage healthy eating, the 5 major food groups. The course also discusses salt intake, water consumption and healthy eating choices which can be made by learning about food labelling, and the differences between the types of information displayed upon them. Finally food allergies and meal planning are also addressed.
Course Tags: healthy eating, nutrition, hydration, needs, vulnerable person, allergies, dietary needs, food groups, care, support, social care, food labelling, the eatwell plate, food triangle, health and safety, level 1,
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