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describe and expansiate the importance of recognising and meeting an individual’s personal and cultural preferences for food and drink.
Weegy: : It's important to meet these preference as the satisfaction of food comes from personal taste and many a times there are rituals and cultural aspects involved in taking food that affects individual's mind setting. User: Explain why it is important to include a variety of food and drink in the diet of an individual with dementia . Weegy: People also connect to their cultural or ethnic group through similar food patterns. Immigrants often use food as a means of retaining their cultural identity. People from different cultural backgrounds eat different foods. [ [ The ingredients, methods of preparation, preservation techniques, and types of food eaten at different meals vary among cultures. The areas in which families live? and where their ancestors originated?influence food likes and dislikes. These food preferences result in patterns of food choices within a cultural or regional group. Food items themselves have meaning attached to them. In many Western countries a box of chocolates would be viewed as an appropriate gift. The recipient of the gift would react differently to a gift of cabbage or carrots than to chocolate. In other countries chocolates might be a less appropriate gift. Nations or countries are frequently associated with certain foods. For example, many people associate Italy with pizza and pasta. Yet Italians eat many other foods, and types of pasta dishes vary throughout Italy. Methods of preparation and types of food vary by regions of a nation. Some families in the United States prefer to eat "meat and potatoes," but "meat and potatoes" are not eaten on a regular basis, nor even preferred, by many in the United States and would not be labeled a national cuisine. Grits, a coarsely ground corn that is boiled, is eaten by families in the southern United States. A package of grits is only available in the largest supermarkets in the upper Midwest and would have been difficult to find even in large Midwestern supermarkets twenty years ... (More)
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Expert Answered
Asked 5/28/2012 3:32:13 AM
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describe how cognitive, functional and emotional changes associated with dementia can affect eating, drinking and nutrition
Weegy: Patients with bvFTD invariably demonstrate compromised decision-making abilities and lose their ability to assess the risks of an action. Reduced judgment may manifest in patients who refuse to use equipment recommended by clinical providers. [ [ They may refuse breathing treatments despite the merits of using a nebulizer for chest congestion or BiPAP at night to enhance respiratory status. The patient may not be able to demonstrate clear reasoning behind their decisions. Poor judgment makes the patient vulnerable to sales pitches and impulse buying, and in some cases, leads to shoplifting. ] ] User: Describe how mealtime environments and food presentation can be designed to help an individual to eat and drink Weegy: Meals should be relaxed and unhurried. [ Allow plenty of time and make sure that there are no distractions such as a television or excess noise in the background. Do not feel you need to prepare elaborate meals - it is probably better to devote your energy to ensuring that the person eats and enjoys their food. Preferences and styles of eating may change, try to be flexible. If a person is agitated or distressed, do not pressurise them to eat or drink. Wait until the person is calm and less anxious before offering food and drink. If the person is drowsy or lying down, they may struggle to swallow safely. Ensure that they are alert, comfortable and sitting upright or, if in bed, well-positioned, before offering food and drink. (An occupational therapist can advise on positioning techniques and aids, ask your GP for a referral.) Take care when offering 'just boiled' hot drinks - some people with dementia may lose the ability to judge temperature. If the person appears to have difficulty using cutlery, you may need to prompt the person and guide their hand to their mouth to remind them of the process involved. Alternatively, if a person is struggling to use cutlery to eat, offer foods that can be eaten without a knife and fork, ie finger ... (More)
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Asked 5/28/2012 3:42:11 AM
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describe own role and roles of others in reviewing care-plan activities
Weegy: It is important when reviewing a care plan to remember that there might be many others involved its development and delivery, such as medical staff, church and cultural groups as well as family members and close friends, [ Therefore cross agency co-operation and open, honest and frank dialogue is essential . As each care plan is designed to target the specific needs and requirements of the individual patient/client, only by understanding the roles that others contribute , can an effective and beneficial care strategy can be put in place. ] (More)
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Asked 5/28/2012 4:00:46 AM
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Describe actions to take in relation to identified risks User: Describe actions to take in relation to identified risks incare plan as related to health
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Updated 4/22/2013 4:59:44 AM
1 Answer/Comment
Once you have analysed and evaluated the risks in your workplace, you then need to draw up an action plan that details how to treat, get rid of or manage the risk. This could involve changing a treatment process or introducing a safer system that can control or act as a barrier to the risk.

When treating identified risks consider:

what are the existing controls? Are there gaps?
what are your objectives for treating the risk?
what controls are practical and sustainable? Check with staff who work in the area.
is the design of the control right? Is it helping you achieve your objectives?
are you involving staff who will need to implement changes?
The action plan will detail what work is done to manage and control risks and allow you to monitor changes over time. It will also identify the priorities for risk treatment and record which risks are to be tolerated. If you identify a major risk that cannot be managed or tolerated in your work area this needs to be discussed and dealt with by management.

An example of risk toleration could be not installing the required number of hand-washing sinks in aging health premises, at huge cost, to meet current infection control recommendations. Risk control measures to make up for the lack of sinks could include easy availability of alcohol hand wash, good signage to existing sinks and notices to prompt hand washing. It could also include putting the refurbishment or replacement of older health premises onto the planning and capital works programme.

Added 4/22/2013 4:59:44 AM
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