Eating and drinking are basic needs, pleasure and health all at once – and in care a highly sensitive field. This course (approx. 10 teaching units of 45 minutes each) shows in 12 modules how to prevent malnutrition and dehydration and to shape a dignified, activating eating culture: from the fundamentals and requirements in older age through recognising malnutrition and dehydration, shaping the mealtime situation, adapted types of diet, drinking and fluid management and nutrition in dementia to enteral nutrition and ethical questions at the end of life. The basis is the DNQP national expert standard on nutrition management (Ernährungsmanagement). Each module offers learning objectives, well-founded learning text, an in-depth section, a case study and a transfer-to-practice exercise. At the end: self-reflection, checklists and confirmation of participation.
Course aims:
- Understand the importance of nutrition and fluids for health and dignity
- Recognise and prevent malnutrition and dehydration early
- Shape the mealtime situation in a dignified and activating way
- Apply adapted types of diet and encouragement to drink safely
- Take account of particular features in dementia and at the end of life
- Document nutrition properly (weight, intake/output)
Self-study without supervision, assignments or assessment of learning progress by instructors; the voluntary self-reflection is for your own orientation only. Your confirmation of participation becomes available once you have marked all modules as done yourself.