Nutrition & Hydration (inc MUST) Awareness

This course gives a comprehensive overview of Nutrition and Hydration within Health and Social Care

A large number of service users within health and social care do not have their nutrition and hydration needs adequately met. This course uses sources such as The Eatwell Guide to give learners a good understanding of proper nutrition as well as how to spot the signs of malnutrition using the Malnutrition Universal Screening Tool (MUST). It also deals with dehydration including ways to encourage service users to maintain adequate hydration when they are reluctant to drink.

  • Average study time:
    study time

    1 hrs

  • Personal development points (CPD):


  • Price:


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Course Details

Nutrition & Hydration (inc. MUST) Awareness course details:
  • Clear, attractive format
  • Real-life scenarios help illustrate key points
  • With videos and graphics to make an enjoyable learning experience
  • Written by an expert with over 20 years experience of health and social care training

Benefits for you

Nutrition and Hydration awareness forms an essential part of many different qualifications and learning frameworks. If you are working towards any of these, it is important to appreciate to what extent this course helps you in your goal.

This course has been mapped to the following (where it is applicable) –

Apprenticeship Standard for Adult Care Worker Level 2

  • E24 – Demonstrate the promotion of healthy eating and wellbeing by ensuring individuals have access to fluids, food and nutrition (this will also need to be observed in the workplace 

The Care Certificate – Standard 8 – Fluids and Nutrition

  • 8.1b Explain the importance of good nutrition and hydration in maintaining health and wellbeing 
  • 8.1c List signs and symptoms of poor nutrition and hydration 
  • 8.1d Explain how to promote adequate nutrition and hydration 
  • 8.2a Ensure drinks are within reach of those that have restrictions on their movement/mobility 
  • 8.2b Ensure that drinks are refreshed on a regular basis 
  • 8.2c Ensure that individuals are offered drinks in accordance with their plan of care 
  • 8.2d Support and encourage individuals to drink in accordance with their plan of care 
  • 8.3a Ensure any nutritional products are within reach of those that have restrictions on their movement/mobility 
  • 8.3c Ensure food is presented in accordance with the plan of care 
  • 8.3d Ensure that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible 
  • 8.3e Support and encourage individuals to eat in accordance with their plan of care

Course Syllabus

Section 1 – Introduction

  • Learning Objectives 
  • Mapping 
  • Meet The People 

Section 2 – Overview of Legislation and Guidance 

  • Introduction 
  • The Health and Social Care Act 2008 (Regulated Activities) Regulations 2014 
  • The Role of the CQC 

Section 3 – Definitions and Nutrition 

  • Definitions 
  • Components of Food 
  • The Eatwell Guide 
  • The Eatwell Guide in Practice 
  • Fruit and Vegetables 
  • Potatoes, bread, rice, pasta and other starchy carbohydrates 
  • Dairy and Alternatives 
  • Beans, pulses, fish, eggs, meat and other proteins 
  • Foods high in fat, salt and sugars 
  • Oils and spreads 
  • Person-centred Care at Mealtimes 

Section 4 – Malnutrition and Dehydration (including M.U.S.T.) 

  • Introduction 
  • Those at Particular Risk of Malnutrition 
  • Effects of Malnutrition (Under Nutrition) 
  • Effects of Malnutrition (Over Nutrition) 
  • Malnutrition Universal Screening Tool (M.U.S.T.) 
  • Hydration and Dehydration 
  • Foods high in water 
  • Encouraging hydration 

Section 5 – Statistics


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