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Archived: Harpers Villas Care Centre

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Inspection report

Date of Inspection: 25 June 2013
Date of Publication: 25 July 2013
Inspection Report published 25 July 2013 PDF | 92.18 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 25 June 2013, observed how people were being cared for and talked with people who use the service. We talked with staff and talked with commissioners of services.

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

Service users should be protected from the risk of inadequate nutrition and dehydration and the home should provide a choice of suitable and nutritious food and hydration in sufficient quantities. We spent the morning and part of the afternoon of our visit in the lounge area. We observed people eating their lunchtime meal in the dining room and in the lounge. We saw that staff offered a choice of mid-morning hot drinks and people were able to have anotherer drink if they wanted one. People also had a drink with their lunchtime meal. At lunchtime we saw that people were eating curry and rice or sausage and mashed potato. We spoke with one person who lived at the home about the meals, we were told: “The food is good, sometimes I don’t think that there is enough but I have put on a lot of weight so I must be eating enough”. We were told that there was always cereals and toast for breakfast with a cooked breakfast being provided on a Saturday morning. A member of staff that we spoke with told us that for the evening meal every day there was a choice of sandwiches and sometimes there was a hot alternative. This member of staff said that people had a warm milky drink and a snack before bed but people were able to have a snack at any time.

Throughout the day we heard people asking staff for a cup of tea or coffee in between the regular 'drinks round'. Staff made drinks as requested and sat with people whilst they drank them.

We saw paperwork which identified how much fluid people should have each day dependent upon their weight. Staff recorded each time someone had a drink. This meant that staff were able to check to ensure that people were sufficiently hydrated.

We were told that four people needed staff to help them eat their meals but on some days more people required assistance. This help could either be cutting up food, prompts and encouragement or sitting with the person and assisting them to eat. We were told that those people who needed help were bought into the dining room earlier than other people so that staff could spend the time with them to ensure that they ate a nutritious meal. We saw that one person was being assisted to eat their meal in the dining room and one person in the lounge on the day of the visit. These people were eating at the same time as everyone else at the home. Staff sat and chatted to people as they assisted them to eat their meal. Staff did not rush people and spent sufficient time with them to ensure they ate their meal. Everyone appeared to enjoy the food and a majority of people ate everything that was on their plate.

We looked in two people’s care files. We saw that food and drink likes and dislikes had been recorded. We saw that one person liked a glass of wine with their evening meal. A member of staff that we spoke with told us that there were a few people who liked a glass of wine with their evening meal and also some people who liked a glass of shandy and these were provided as required.

We saw detailed care plans and risk assessments regarding hydration and nutrition. These recorded the amount of assistance required by staff, any specialist equipment required and any food supplements needed. We saw that people were weighed on a monthly basis. The manager showed us the seated scales which were used to weigh people. There were also instructions for staff to measure a person’s upper arm; these measurements would be used when people were not able to use the scales. Changes in this measurement would show if someone was losing or gaining weight.

We saw that care plans recorded any special dietary requirements such as pureed food along with the portion size that the person usually liked, for example small plate or medium plate. We saw records which were completed on a daily basis which recorded the amount of food that people had eaten at each meal.

Since our last visit the manager has purchased condiments such as salt, pepper and vinegar. These were placed on each table along with a cutl