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Headingley Hall Care Home Outstanding

All reports

Inspection report

Date of Inspection: 14 August 2012
Date of Publication: 2 November 2012
Inspection Report - DN published 2 November 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

The provider was meeting this standard.

People were protected from the risks of inadequate nutrition and dehydration.

User experience

We observed the lunch time period at the home to assess people’s experiences of a meal time. People were given a choice of where to have their meals; some people chose to have their meals in their rooms. They chose their meals from the menu in the morning.

People we spoke with told us they liked the meals at Headingley Hall. Two people felt there was too much food and asked for less which had been accommodated. One person said, “At morning break there are always hot drinks and a tray of cakes and biscuits.” Another person said, “I pressed my call bell late at night and the staff made me a cup of tea.”

People said sometimes family came and eat with them and you could have something special on your birthday.

Other evidence

Are people given a choice of suitable food and drink to meet nutritional needs?

All of the care plans which were inspected had a nutritional risk assessment, people’s liquid in take and also up to date information on people’s weight. One care worker said that if someone was underweight or had lost weight they would put them on a food and fluid chart to monitor their intake and if it continued would refer to the GP or dietician.

The chef said they provided extra snacks such as malt loaf and milk shakes if someone needed to increase their calorie intake. There was a full and varied menu for people and it was identified in two of the care plans that they were gaining excess weight. These people had been put on a healthy eating plan which had a reduction in puddings and high calorie foods. This was done with the person’s and relative’s consent.

The menu looked at was varied and there was various snacks that people could have throughout the day.

There was a ‘lite bite at night’ menu available from 9pm to 6am. This included a range of snacks and drinks.

Are people’s religious or cultural background respected?

We spoke with the manager about how they ensured people’s cultural and religious needs were met. They said they would recognise this through assessment and ensure each person’s needs were met through individual care planning. They would also liaise with social workers and families to identify the needs required.

Although there was no one in the home that required particular food and drink to meet their cultural needs the chef gave examples of when people had required a diet to meet their religious needs and told us that they had provided them with this.

Are people supported to eat and drink sufficient amount to meet their needs?

All of the care plans inspected had information on whether someone required help with eating and drinking.

Nutritional risk assessments were in place and all food, fluid charts and weight charts were up to date.

We spent sometime observing how lunch was provided in the dining room. We observed the interaction between staff and people in the home. Staff handling food wore gloves and bread was handled with tongs. All bedrooms looked in had jugs of water with glasses.

We saw people engaging in conversation with one another during the lunch time meal. People were supported to be able to eat and drink sufficient amounts to meet their needs. Staff ensured people were given as much time as necessary to eat and drink and were respectful of people’s dignity during this time.

People who required help were assisted with their meals on a one to one basis with the care staff sitting with the person at the table. We heard staff telling people what their meal was, this was done in an unhurried manner with staff paying attention to the person. Two people had their soup from beakers. This meant they were able to support themselves without staff having to assist them. We heard staff asking people if they would like some assistance. One lady who wasn’t eating her food was asked if she would like something else and a care worker sat with her and encouraged her to eat a little.

The tables were nicely set with tablecloths, condiments, vases of flowers and napkins. The atmosphere was calm, pleasant, unhurried and the food was nicely presented.