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Archived: The Yachtsman Rest Home

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Inspection report

Date of Inspection: 19 February 2014
Date of Publication: 28 February 2014
Inspection Report published 28 February 2014 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

We looked at the personal care or treatment records of people who use the service, carried out a visit on 19 February 2014, 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, talked with staff and reviewed information sent to us by commissioners of services. We talked with commissioners of services.

Our judgement

People who used the service were provided with appropriate food and drink to meet their nutritional needs.

Reasons for our judgement

The people we spoke with told us they enjoyed the food provided by the home. They said they received varied, nutritious meals and always had plenty to eat. They told us they were informed daily about the meals for the day and choices available to them. One person said, “I really enjoy the meals. We have a cooked breakfast every day and three course lunch. They are always coming around with drinks and snacks in between meals”. A visiting relative said, “My husband really enjoys his meals. He often asks for something different from the menu and they always accommodate him”.

The main meal was provided at lunchtime and on the day of our inspection consisted of soup, meat and potato pie or baked fish, creamed potatoes and seasonal vegetables. All meals were plated up to look attractive and different portion sizes were accommodated. The care staff were observed being attentive. They did not rush people and offered encouragement and where needed helped to feed or prompt sensitively. Drinks were provided and offers of additional drinks and meals were made where appropriate.

The care plans we looked at had people’s nutritional and hydration needs recorded. This included information about people’s likes and dislikes. There was a monthly review of care plans plus additional information if changes were required. People were being weighed monthly unless there was a need for this to be more frequent.

We saw throughout the inspection that snacks and drinks were offered between meals. Fresh fruit was available for healthy eating.

We spoke with the staff member responsible for the preparation of meals. She confirmed she had information about people with special diets and personal preferences. She told us this information was updated if people’s dietary needs changed.