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Inspection report

Date of Inspection: 16 July 2013
Date of Publication: 21 August 2013
Inspection Report published 21 August 2013 PDF | 77.22 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 16 July 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We talked with people who use the service, 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.

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 we talked with told us,“I enjoyed my lunch. Meals are regular and on time, and we are asked what we want.” We observed a lunchtime meal in the main dining room. We saw that there was a choice of two meals available for lunch and people were asked for their choice. We saw that one person was offered a choice of sandwiches when they did not wish to eat either of the main meals on offer. Special dietary requirements such as pureed meals were also provided.

We found that people who required assistance with eating and drinking were supported in an unhurried and sensitive way. We saw that staff gave the person individual attention and assisted them at the person’s own pace. We saw that people were supported to eat and drink sufficient amounts to meet their needs. For example, we saw at regular intervals people were offered drinks and jugs of drinks that had been left on tables were refreshed at intervals. People who needed assistance with drinking were offered this regularly at both mealtimes and other times. The two relatives we spoke with gave examples of how strategies adopted by staff ensured the person received adequate nutrition. For people who were assessed as at risk of not taking adequate nutrition records showed that good levels of nutrition had been provided. This meant that people received the individual care and attention they required to maintain a healthy diet and fluid intake.