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Inspection report

Date of Inspection: 31 July 2013
Date of Publication: 5 September 2013
Inspection Report published 05 September 2013 PDF

Food and drink should meet people's individual dietary needs (outcome 5)

Meeting this standard

We checked that people who use this service

  • Are supported to have adequate nutrition and hydration.

How this check was done

We looked at the personal care or treatment records of people who use the service, carried out a visit on 31 July 2013, observed how people were being cared for and talked with people who use the service. We talked with staff.

We used the Short Observational Framework for Inspection (SOFI). SOFI is a specific way of observing care to help us understand the experience of people who could not talk with us.

Our judgement

People were protected from the risks of inadequate nutrition and dehydration.

Reasons for our judgement

People were provided with a choice of suitable and nutritious food and drink. One person told us: “They know what I want. The cook talks to me about what foods are on offer”. The menu for the day was displayed on the resident’s notice board. People were offered a hot meal with a selection of vegetables, a pudding for lunch and a lighter meal for tea. This showed people were offered a nutritious and well balanced meal.

We observed interactions between staff and people during the lunch period. Staff had prepared the tables before people came for their lunch. Bowls of fresh fruit were available on each table (these were left throughout the day for people to have as and when they wanted). People, who required it, were provided with aprons to protect their clothes from food spillage.The meals were served hot. We heard one person request a sandwich as they did not want a hot meal. Staff responded appropriately and gave them the alternative meal they wanted. People were offered a choice of juices throughout the lunch period and asked if they wanted more food. We found staff offered choices of suitable food and drink to meet people's nutritional needs.

We observed staff engaged positively with people, checking to see if people had what they needed. We saw support was given to one person who required help with eating and drinking. The staff member was patient and spoke to them in a calm tone whilst feeding them. People could be confident staff would support them to meet their eating and drinking needs.

We looked at one person’s nutritional and hydration plan. This had been assessed using a recognised screening tool. A recent assessment conducted in July 2013 assessed the person as at low risk of malnutrition. We viewed their weight chart and saw the person’s weight was checked monthly. This was to ensure the person had no weight loss. The care plan identified the need for a care worker to assist with eating and drinking. We observed this being carried out by staff during the lunch period. This showed staff monitored food and fluid intake to prevent any risk of poor nutrition or dehydration and took any necessary action.

The chef told us they made sure people were getting balanced meals. This was achieved by providing people with a selection of red and white meat, fish and a selection of vegetables.

The chef demonstrated awareness in regards of people with specific dietary needs and explained how they catered for them. They told us discussions were held to see what people wanted and sought feedback on the meals served. One person we spoke with, was a vegetarian, confirmed the chef would find out what they wanted to eat each day. People could make decisions about their food and drink because the service took into account people’s individual preferences and needs.

The chef told us they had undertaken their food and hygiene course. Training records confirmed this. They told us they were currently undertaking their National Vocational Qualification (NVQ) Level 2 in hospitality and leadership. This showed staff involved in food preparation had the required skills to carry out their role and produced food to help facilitate a healthy, balanced diet.