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Nutrition and Hydration

Reference
D/651/1429
Level
Level 2
Credit Value
2
Guided Learning Hours
16
 
Aim
The aim of this unit is to provide learners with the skills and knowledge to be able to understand the principles of food safety, nutrition, and hydration and how to support individuals with nutrition and hydration.


Assessment guidance and/or requirements
Assessment of this unit will be through the completion of a mandatory portfolio of evidence.
Skills-based assessment within this unit should include direct observation as the preferred main source of evidence. Assessment must be carried out over an appropriate period of time within normal work activity.
Criteria 3.3 and 3.4: Both criteria should be evidenced in normal work activity and assessment advice has been provided above of how this could be contextualised and achieved. It is acknowledged there may still be situations where learners may not have the opportunity to demonstrate these skills. Other sufficient appropriate evidence to show that the learner would be able to do this is permissible. An assessment method such as a Professional Discussion could be planned and used to achieve this. Justification for this must be standardised and documented by the centre delivering the qualification.
Any knowledge evidence integral to skills-based learning outcomes may be generated outside of the work environment, but the final assessment decision must show application of knowledge within the real work environment.

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