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The White House (Curdridge) Limited Outstanding

All reports

Inspection report

Date of Inspection: 3 February 2012
Date of Publication: 12 March 2012
Inspection Report published 12 March 2012 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

Our judgement

People who live at the home had their nutritional needs and preferences assessed and met. Where appropriate, members of staff provided people with support to eat their meal. Overall, we found the White House had met this essential standard.

User experience

We spoke with two people who told us that that they liked the food and the variety offered to them. We spoke with two relatives who told us that there was always “good wholesome food” to eat.

Other evidence

During our inspection, we saw that each person had a nutritional risk assessment which recorded their individual needs. People had their weight monitored monthly and action was taken if people’s nutritional needs changed. For example, recently (January 2012) the home found that one person was not eating well and members of staff initiated a system to monitor his fluid and food intake. Members of staff ensured that during meal times additional support was available for him. During our inspection, we saw more attention was paid to him during dinner time to encourage him to eat and we were told that a week before, his weight had slightly increased. This was confirmed when we examined his record.

During our visit, we saw three people being helped to maintain their independence with supportive equipment. For example, two people needed special equipment to eat their meals and we saw this was recorded in their care plans. We saw that during dinner, both were provided with the appropriate specialist equipment that helped them to maintain independence. Members of staff were available to help people, where needed, in an unobtrusive and gentle manner.

The home’s menu was presented in a pictorial form. On a daily basis two options from which to choose were presented at each meal time and two courses served at lunch time. The menu was rotated on a four-weekly basis and offered people a varied, healthy and balanced diet. We visited the kitchen and spoke with the chef who told us that he had received training in food hygiene. He had recently attended specialist training in preparing food for people with diabetes. He told us how this training had helped him prepare a variety of foods for this group of people. On the day of our visit, there was special home-made dessert made for people with diabetes.

The kitchen was found to be clean and well maintained. We saw that there was plentiful supply of food in the home. The chef told us that fresh fruit and vegetables were ordered every Tuesday and Friday from a local farm nearby and food was ordered twice a week. If they ran out of any food items, the registered manager, who lived nearby, would get the items delivered.