You are here

Riccall House Care Home Good

All reports

Inspection report

Date of Inspection: 18 November 2013
Date of Publication: 17 December 2013
Inspection Report published 17 December 2013 PDF | 77.45 KB

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 18 November 2013, observed how people were being cared for and talked with people who use the service. We talked with carers and / or family members and 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.

We were supported on this inspection by an expert-by-experience. This is a person who has personal experience of using or caring for someone who uses this type of care service.

Our judgement

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

Reasons for our judgement

People we spoke with told us they enjoyed the food they were given in the home. They told us they could ask for something to eat at any time. We observed some-one being given a warm drink and biscuits shortly before lunch because they said they were hungry. The carer kindly told them lunch would be served soon.

People were provided with a choice of suitable and nutritious food and drink. There was a menu displayed in the dining room informing the people who lived in the home what the lunch time choices were. In addition we observed people being shown the plated options of meals at lunchtime to support them to make the right choice. We also observed staff assisting and encouraging people to eat their lunch in an unhurried way. The staff offered alternatives if the person had changed their mind. We saw adapted crockery in use this helped people to remain as independent as possible. Staff also distracted people when necessary and supported people to move tables so that they continued to eat their meal in peace. This showed the staff knew people well and were able to support people in a dignified way to eat well and enjoy the meal time.

The menus we were shown were varied and were currently in the process of being updated to reflect the change in the season. We spoke with the cook who told us how they ensured the meals looked appetising and not over-facing for people. This meant they understood the changes which occur to people’s appetites when they grow older. They said “People can always ask for more. There is always choice and I am always happy to make something simple if people don’t want the menu options.” We were told drinks, fresh home-made cakes and biscuits were available throughout the day. Although jugs of juice or water were not available in the communal areas we saw staff providing people with drinks and snacks throughout the day of our inspection.

The staff we spoke with told us everyone was weighed monthly and those who had a lower Body Mass Index (BMI) were weighed weekly. They told us hydration and nutrition were priorities. The care plans we reviewed were comprehensive and detailed the specific support individuals required to maintain their nutrition levels. The risk assessments were complete. This meant people could be assured that their nutrition and hydration needs were being monitored and responded to in a timely manner.