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Saltmarsh House Residential Care Home Requires improvement

All reports

Inspection report

Date of Inspection: 27 January 2012
Date of Publication: 12 March 2012
Inspection Report published 12 March 2012 PDF | 49.29 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 reviewed all the information we hold about this provider, carried out a visit on 27/01/2012, checked the provider's records, observed how people were being cared for, talked to staff, reviewed information from stakeholders and talked to people who use services.

Our judgement

People were provided with a choice of suitable and nutritious food and drinks that met their needs. Where necessary members of staff provided people with support to eat their meals. Overall, we found Saltmarsh House Residential Care Home had met this essential standard.

User experience

We spoke with four people who told us that they liked the food and the choices of meals that were offered to them.

Other evidence

The home had undertaken a nutritional risk assessment for each person and had recorded their individual needs. For example, we saw that people’s weight had been monitored monthly and members of staff recorded what people had eaten on a daily basis. The registered manager told us that if a person was found to be losing weight, staff would immediately take appropriate actions such as monitoring the food and liquids taken by the person.

We observed lunch being served during our visit. We saw most people were able to eat independently. Where a person required assistance, we saw this was provided in a way that preserved the person’s dignity. There were always at least two members of staff who ate with the people. This was recently initiated by the registered manager so as to create a “family atmosphere” in the home. Throughout the lunch we observed that there were conversations taking place between members of staff and people who use the service. We saw people enjoyed the company of staff and in this subtle way they were being encouraged to eat.

We saw that people were offered plenty of drinks, fresh fruit and snacks throughout the time we were in the home.

We visited the kitchen and spoke with the chef and her assistant. They told us that they had received training in food hygiene and regular updates; the last one was in August 2011. The menus were changed every four weeks and the chef regularly went around after lunch to seek feedback from people about the food served on the day. On the day of our inspection, we observed her doing that. The chef told us that the home met the dietary needs of its people. For example, one person liked to have a heavy breakfast and arrangements were in place to provide him with this every morning. The chef had arranged for special sugar free desserts for a person who had diabetes.

Food was ordered once a week and fresh fruit and vegetables were delivered twice a week from a local supplier. We saw that there was a plentiful supply of food in the home.