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Archived: Fassaroe House

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Inspection report

Date of Inspection: 20 January 2011
Date of Publication: 19 April 2011
Inspection Report published 19 April 2011 PDF | 202.98 KB

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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 20/01/2011, checked the provider's records, observed how people were being cared for, looked at records of people who use services, talked to staff and talked to people who use services.

Our judgement

People had a varied, balanced and healthy diet.

On the basis of the evidence provided and the views of the people using the service we found the service to be compliant with this outcome.

User experience

People told us that they liked the meals and that they had plenty of choice. They said that they were regularly offered tea and coffee and could ask for drinks and snacks whenever they wanted them and they would always be provided with these. We saw this at the time of the visit.

We saw people eat their lunch and after the meal people told us that they had enjoyed their food.

Relatives said that the food always looked good and was of good quality. There were always good sized portions.

Other evidence

During the visit we saw the lunchtime meal being served. The meal was attractively presented and people were offered condiments and cold drinks to go with their meal. Staff provided direct support to people who needed it and checked that everyone was happy with their meals. Where people chose not to eat in the main dining room their decision was respected and they were supported to have their meal elsewhere. The atmosphere during the meal was relaxed and congenial, with staff sitting and chatting with people and providing support in a respectful and unobtrusive way.

Peoples dietary needs were recorded in the care plans and charts were completed to confirm what people had eaten or drunk during the day. People were also weighed on a regular basis, those who were felt to be most vulnerable to weight loss were weighed more often . This was so that any dietary needs or health problems could be quickly identified and the appropriate action taken. We saw that action was taken when people were not eating sufficiently.

Care plans showed that people received specialised diets if they needed them. People were provided with plenty of drinks to make sure they and different choices of drinks were offered.