52 resultados para Nutrition therapy
Resumo:
Click here to download PDF
Resumo:
2006 Healthy Ageing Conference Proceedings: Nutrition and Older People in Residential and Community Care Settings The conference attracted over 230 delegates from the statutory, voluntary and private sectors, and provided the opportunity for delegates to focus on issues facing particular vulnerable groups of older people. Click here to download PDF 928kb
Resumo:
National Therapy Research Strategy The Expert Group Report on Various Health Professionals (2000) recommended that the Therapy Advisory Unit in the Department of Health and Children once established, take a lead role in determining how best to improve the quality of therapy services. The Therapy Advisory Unit was established in 2004 and advises the Minister on six therapy professions including; Dietetics, Orthoptics, Occupational Therapy, Physiotherapy, Podiatry/Chiropody and Speech and Language Therapy. Click here to download PDF 3.4mb
Resumo:
This is the third national Survey of Lifestyle, Attitudes and Nutrition (SLÃÂÅN) in Ireland, conducted in 2007 using face-to-face interviews with adults aged 18 years or over, interviewed at home addresses. SLÃÂÅN 2007 follows on from two previous surveys using postal questionnaires in 1998, involving 6,539 respondents with a 62% response rate, and in 2002, involving 5,992 respondents with a 53% response rate. Click here to download PDF 875kb
Resumo:
SLÃÅN 2007 Survey of Lifestyle, Attitudes and Nutrition in Ireland. One Island - One Lifestyle
Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals
Resumo:
Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals Click here to download PDF 1.3mb
Resumo:
This resource is designed to reinforce a collaborative approach between speech and language therapists, referrers and parents in the identification and management of children with developmental speech and language and communication needs (including children with feeding and/or swallowing difficulties). It includes a comprehensive key skills section, which provides details on the communication-related skills a child should have acquired at each stage in his/her early years development. It also includes specific criteria and guidelines for referral, should there be concern about whether the child has a significant problem. The resource provides additional guidance on: • communication and child play; • speech sound development; • dummies; • stammering; • dysphonia; • bilingualism; • feeding and swallowing difficulties. Lists of supplementary leaflets, handouts and websites, as well as a bibliography, are also included.
Resumo:
This factsheet describes how parents can help their child speak more clearly.
Resumo:
This factsheet outlines how parents can help their child speak more fluently, without stammering.
Resumo:
This factsheet gives advice to parents on the use of dummies and their effect on a child's speech.
Resumo:
This factsheet describes voice disorders such as 'hoarseness' in children and what parents can do to help their child with a voice problem.
Resumo:
This factsheet highlights simple ideas to encourage speech in children around 4 to 5 years old.
Resumo:
This factsheet encourages non-English speaking parents to talk to their children in their own language.
Resumo:
This card outlines the key skills, causes for concern and management options for children aged 24 months and 30 months.
Resumo:
Cook it! was originally introduced to Northern Ireland in 1995 by the Health Promotion Agency for Northern Ireland (HPA) in a collaborative project with the Eastern Health and Social Services Board, the Northern Health and Social Services Board and the North and West Belfast Health and Social Services Trust. Having run for five years, this initial phase of the programme was evaluated in 2000. Cook it! was found to be a valuable approach to community based nutrition education. However, a number of recommendations were made as to how it could be improved. In conjunction with a number of community dietitians the HPA therefore revised and updated the programme, which included a redesigned resource manual with improved session outlines and recipe sheets. The Public Health Agency was established in 2009 under a major reform ofhealth structuresin Northern Ireland. The four key functions of the PHA are: health and social wellbeing improvement; health protection; public health support to commissioning and policy development; HSC research and development.