Level 3 Health and Social Care Cambridge Technical

This subject is broken down into 209 topics in 14 modules:

  1. Building Positive Relationships in Health and Social Care 13 topics
  2. Equality, Diversity and Rights in Health and Social Care 12 topics
  3. Health, Safety and Security in Health and Social Care 14 topics
  4. Anatomy and Physiology for Health and Social Care 41 topics
  5. Infection Control 14 topics
  6. Supporting People with Learning Disabilities 11 topics
  7. Nutrition for Health 22 topics
  8. Sexual Health, Reproduction and Early Development Stages 14 topics
  9. The Impact of Long-Term Physiological Conditions 16 topics
  10. Supporting People with Dementia 12 topics
  11. Supporting People with Mental Health Conditions 12 topics
  12. Psychology for Health and Social Care 11 topics
  13. Sociology for Health and Social Care 12 topics
  14. Public Health 5 topics
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  • 14
    modules
  • 209
    topics
  • 77,578
    words of revision content
  • 9+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Health and Social Care

Building Positive Relationships in Health and Social Care

Types of Relationship

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Types of Relationship

Types of Relationship in Health and Social Care

Professional Relationships

  • Are between care practitioners and service users, or between colleagues in the care setting.
  • Governed by professional boundaries which must be respected.
  • Often regulated by professional codes of conduct.
  • Should remain objective and unbiased, and personal feelings or opinions should not interfere.
  • Needs to involve mutual respect, good communication and understanding.
  • Includes aspects such as confidentiality, appropriate behaviour, and maintaining a professional distance.

Personal and Intimate Relationships

  • Develops between friends, family members, or romantic partners.
  • May also develop as a result of a long-term care relationship, although professional boundaries must be respected.
  • Can provide necessary emotional support and companionship to service users.
  • Usually characterised by mutual understanding, emotional attachment, and closeness.

Therapeutic Relationships

  • Therapeutic relationships are created between care practitioners and service users with a specific goal to support healing or recovery.
  • Requires high levels of trust and reliability.
  • Often has a structured nature, including durations, frequency, venue, and purpose of meetings which are pre-decided.
  • Care practioners must display empathy, patience, non-judgemental attitude and excellent listening skills.
  • Important for effective delivery of therapies or treatments.

Casual Relationships

  • Casual relationships might occur in care settings between service users, or between service users and staff outside a professional context.
  • These relationships would typically be non-committal and less focused on deeper emotional connections.
  • They can provide social interaction, light-hearted conversation, and an ease from the more intense, formal relations in the care setting.

Involuntary Relationships

  • Involuntary relationships are those where there's some level of compulsion involved, e.g. a patient assigned to a particular doctor or a child under foster care.
  • These relationships might not develop out of personal preference, but over a period, they might evolve into significant relationships.
  • They require special considerations to ensure the well-being and comfort of the service user involved.

Online Relationships

  • These are increasingly common in modern healthcare, often as part of telehealth services or online support groups.
  • Require careful handling, particularly around issues of confidentiality, privacy, and security.
  • Can offer greater accessibility for service users who may be unable to travel or live in remote locations.

Formal Care Relationships

  • These are created between care provider organisations, statutory bodies, and service users.
  • They typically involve a legally binding agreement or contract which set out the rights and responsibilities of all involved parties.
  • They are essential for maintaining standards of care, ensuring accountability, and protecting the rights of service users.

Informal Care Relationships

  • These typically form between service users and friends, neighbours or family members who assist in any informal capacity.
  • They play a crucial role as they are often driven by affection, empathy and the inherent motivation to help another person.
  • They usually do not involve a professional contract and are often not remunerated.

Course material for Health and Social Care, module Building Positive Relationships in Health and Social Care, topic Types of Relationship

Health and Social Care

Nutrition for Health

Dietary Intake Guidelines

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Dietary Intake Guidelines

Understanding Dietary Intake Guidelines

  • Dietary intake guidelines are systems developed by health bodies to help people understand how to maintain a balanced diet.
  • The 'Eatwell Guide' is the UK's official food guide, which depicts food groups proportionally on a plate.
  • The five segments in the 'Eatwell Guide' represent the proportional intake of different food types in a typical meal - fruit and vegetables, starchy carbohydrates, dairy or dairy alternatives, protein (meat, fish, eggs, beans), and fats/oils.

Importance of a Balanced Diet

  • A balanced diet is crucial for good health and well-being. Everyone should consume food from each major group regularly.
  • Consumption of essential nutrients from a range of food categories assists bodily functionalities like energy production, immune defense, growth, development, and physical condition.
  • However, the quantity of each nutrient required varies depending on factors such as age, gender, lifestyle, and overall health.

Specific Dietary Recommendations

  • Fruits and vegetables: Five portions a day are recommended. This can include fresh, frozen, canned, dried, or juiced.
  • Starchy carbohydrates: One-third of the diet should contain these i.e., potatoes, bread, rice, and pasta. Prefer wholegrain or higher fiber versions with less added fat, salt, and sugar.
  • Proteins should make up a slightly smaller portion of the diet. This category includes meat, fish, eggs, and plant-based options like beans and tofu.
  • Dairy or dairy alternatives: Aim to incorporate some of these every day - milk, cheese, yoghurt, soya drinks etc., choosing lower fat and lower sugar options where possible.
  • Fats and sugars: Includes food and drinks high in fat and/or sugar. These should make up the smallest portion of the diet.

Importance of Hydration

  • Water is an essential part of diet and one must not forget to maintain good hydration alongside a balanced diet.
  • The NHS recommends drinking 6-8 glasses of fluid a day, preferably water, lower fat milk, and sugar-free drinks including tea and coffee.

Understanding 'Calories'

  • Energy requirements are expressed in terms of calories. Males require approximately 2500 Kcal/day, while females need around 2000 Kcal/day.
  • Intake higher than the daily requirement leads to weight gain, while lower intake results in weight loss.

Understanding the Food Labelling System

  • Most pre-packaged foods in the UK carry a food label that provides nutritional information.
  • The Traffic Light System on food packaging indicates the levels of energy, fat, saturated fat, sugar, and salt in the food.
  • A food item is considered low (green), medium (amber), or high (red) in each of these components. It aids consumers to make informed choices about the food they consume.

Importance of Regular Exercise

  • Regular physical activity is advised along with a balanced diet for maintaining a healthy weight and overall well being.
  • It's recommended to do at least 150 minutes of moderate-intensity physical activity per week.

Remember, these are general guidelines and dietary requirements can differ based on individual circumstances. Always consult a healthcare professional for specific advice.

Course material for Health and Social Care, module Nutrition for Health, topic Dietary Intake Guidelines

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