LEADER 02996nam 2200625 a 450 001 9910456552003321 005 20200520144314.0 010 $a1-282-13566-X 010 $a9786612135668 010 $a1-907830-05-7 035 $a(CKB)2550000000032681 035 $a(EBL)861971 035 $a(OCoLC)779693981 035 $a(SSID)ssj0000673117 035 $a(PQKBManifestationID)11460850 035 $a(PQKBTitleCode)TC0000673117 035 $a(PQKBWorkID)10643301 035 $a(PQKB)11728079 035 $a(MiAaPQ)EBC861971 035 $a(Au-PeEL)EBL861971 035 $a(CaPaEBR)ebr10459667 035 $a(CaONFJC)MIL213566 035 $a(EXLCZ)992550000000032681 100 $a20110425d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aNutritional care of older people$b[electronic resource] $ea workbook /$fAmanda Taylor 210 $aKeswick [England] $cM&K Update$d2008 215 $a1 online resource (65 p.) 225 1 $aSkills for Caring 300 $aDescription based upon print version of record. 311 $a1-905539-05-3 320 $aIncludes bibliographical references. 327 $aPrelims; Table of contents; Figures, tables and charts; Introduction; Chapter 1 What is a healthy diet?; Chapter 2 Malnutrition and monitoring people who may be at risk of malnutrition; Chapter 3 Food fortification and nutritional supplements; Chapter 4 Special dietary needs; Chapter 5 Ethnicity, religion and culture; Chapter 6 Relevant policy guidelines and standards; Appendices; Appendix 1: Diet history; Appendix 2: Food record chart; Appendix 3: Weight chart; Appendix 4: Checklist for best practice - Commission for Social Care Inspection (2006) 327 $aAppendix 5: Checklist for best practice - hospital wardsFurther reading; References 330 $aGood nutrition contributes to the health of elderly people and their ability to maintain their independence, mobility and overall quality of life for longer. Ultimately, these factors may also lessen the burden of health costs. The public and the press are very interested in food, especially food in hospitals and other institutions. The food that is provided in hospitals and care homes can define the whole experience of the organisation for the patient (or service user). They may or may not be able to tell the difference between good or bad treatment, but can always tell if the food is good or 410 0$aSkills for Caring 606 $aOlder people$xCare$zEngland 606 $aOlder people$xNutrition 608 $aElectronic books. 615 0$aOlder people$xCare 615 0$aOlder people$xNutrition. 676 $a613.20846 676 $a615.8/54 700 $aTaylor$b Amanda$053766 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456552003321 996 $aNutritional care of older people$92190521 997 $aUNINA