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Archived: Ryedale Court Nursing Home

The provider of this service changed - see old profile

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Inspection report

Date of Inspection: 14 January 2011
Date of Publication: 2 June 2011
Inspection Report published 2 June 2011 PDF

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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

Our judgement

Good systems were in place to support people to meet their nutritional needs, although some small alterations to the current menu could enhance enjoyment of mealtimes and snack times.

User experience

“The food is very nice here”

We joined people for lunch during this review. People informed us that the quality of the food was good, and that they were offered choices. We observed that the people that needed any extra support at mealtimes were assisted in a sensitive manner.

Other evidence

We checked the menu, toured the kitchen and spoke to the chef. The menu offered a balanced and nutritious diet, which catered for people that needed arrangements to meet medical and/or cultural needs. There were good supplies of fresh fruits and vegetables, and choices of beverages, cereals and snacks. The chef confirmed that a number of people have opted for a cooked breakfast, and the service purchased specific cereals of choice if required. We noted that there wasn’t an active approach to providing people with regular home-baked items, such as cakes, scones, cookies and puddings; the manager stated that this would be addressed.

Bowls of fresh fruit were delivered twice a week to the bedrooms of people that requested this. We suggested that the service should consider providing fresh fruit platters and smoothies on a regular basis to the communal lounges, to be served alongside other refreshments at coffee and teatimes.

Visitors could make arrangements to have a meal at the care home. We spoke to one visitor who regularly purchased lunches, who reported that it was as good as a more costly café meal.

The service demonstrated that it had systems in place to monitor peoples’ weight, in order to identify if any actions needed to be taken (for example, the involvement of the General Practitioner or a dietician). Care plans were in place for people that needed any type of support with eating and drinking.