WSQ Nutrition and Fluids Management in Nursing L2 (Classroom and Asynchronous e-learning)
Training Provider: NTUC LEARNINGHUB PTE. LTD.
Course Reference: TGS-2024049668
S$140
Original: S$280
Save S$140
About This Course
The management of nutrition and fluids is an essential component in caring for patients. It is an important aspect of healthcare that aids patients’ recovery from illness and maintaining optimal health. This course provides leaners an overview on the types of normal and therapeutic diets. It equips learners with the knowledge and skills on the choice and preparation of diet and assisting patients in oral feeding. Learners will also learn how to identify and manage choking and swallowing difficulties, and to report and record observations and abnormalities.
What You'll Learn
LU1: Understanding Diet and Nutrition (LO1)
K1. Types of normal and therapeutic diets, enteral feeds and nutritional supplement
A1. Select the right diets to the right patients
A3. Use thickeners in right consistency for correct mixtures, as supervised
LU2: Providing Oral Feeding Assistance to Patients (LO2)
Demonstrate oral feeding to assist needy patients according to standard practice.
K2. Organisational guidelines on personal hygiene practices when handling food and beverages
K3. Types of positioning used for feeding
K5. Methods of managing choking during oral feeding
A2. Position the patients in a semi-Fowler’s or high-Fowler’s prior to feeding
A5. Observe for signs of choking or swallowing difficulties during feeding
LU3 Reporting and Documentation of Oral Feeding (LO3)
K4. Types of monitor, document and report intake and output chart
A4. Monitor and document intake and output chart
A6. Report observations and abnormalities to trained nurse
K1. Types of normal and therapeutic diets, enteral feeds and nutritional supplement
A1. Select the right diets to the right patients
A3. Use thickeners in right consistency for correct mixtures, as supervised
LU2: Providing Oral Feeding Assistance to Patients (LO2)
Demonstrate oral feeding to assist needy patients according to standard practice.
K2. Organisational guidelines on personal hygiene practices when handling food and beverages
K3. Types of positioning used for feeding
K5. Methods of managing choking during oral feeding
A2. Position the patients in a semi-Fowler’s or high-Fowler’s prior to feeding
A5. Observe for signs of choking or swallowing difficulties during feeding
LU3 Reporting and Documentation of Oral Feeding (LO3)
K4. Types of monitor, document and report intake and output chart
A4. Monitor and document intake and output chart
A6. Report observations and abnormalities to trained nurse
Entry Requirements
Employability Skills Workforce Skills Qualifications (ES WSQ) Workplace Literacy and Numeracy (WPLN) Level 5
Course Details
Back to All Courses
Note: To apply for this course, visit or contact the training provider directly.
More Courses from NTUC LEARNINGHUB PTE. LTD.
• Evaluate organisational requirements and business needs for cloud solutions
• Evaluate new a...
• Evaluate organisational requirements and business needs for cloud solutions
• Evaluate new a...
• Discuss foundation concepts of cybersecurity principles.
• Explain how organizations respond ...