Nutrition and Hydration including MUST scoring

Ashfield Services
Delivery Method: Face-to-face

What's covered on the day?

This course is suited to those who are involved in the planning and provision of meals for individuals who use care services. It provides an sound insight into the basics of good nutrition as well as providing practical guidance for how to put these into practice within a care setting. It will give all attendees the essential knowledge and understanding of how important good nutrition and hydration is when caring for an individual holistically, whilst addressing some of the challenges that could be faced.


Learners will complete a knowledge assessment at the end of the course, allowing them to demonstrate their understanding of the subject material and be able to evidence their application to practical situations.

Learning Objectives

  • Understand the role and function of the Food Standards Agency and CQC
  • Define the Eat Well Guide and how it applies to practice
  • List how different food categories affects us as an individual
  • Discuss the principles of MUST
  • Identifying the benefits of using fortified diets and pureed diets
  • Describe the effects of common conditions in older people on diet and how to improve bone and muscle density
  • State techniques to promote an individual’s hydration
  • Recall aspects of cultural influence on nutrition and hydration
  • Discuss allergies and the standards for allergy awareness

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