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Archived: Alexandra Care Home Good

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Inspection report

Date of Inspection: 16, 17 April 2013
Date of Publication: 3 May 2013
Inspection Report published 3 May 2013 PDF | 84.16 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 16 April 2013 and 17 April 2013, 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 we asked the provider to send to us. We reviewed information sent to us by commissioners of services and talked with commissioners of services.

Our judgement

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

Reasons for our judgement

People were supported to be able to eat and drink sufficient amounts to meet their needs. The service used a nutritional screening tool to identify people who were at risk of poor nutrition or dehydration. We saw fluid and food intake charts were being completed where necessary. We found other professionals visited such as the GP or dietician. They provided help and advice as part of the monitoring process for this aspect of the person’s care. Nutritional requirements and preferences were recorded in care plans and risk assessments. This included information regarding any cultural and religious observations, intolerances, allergies, specialist equipment and assistance with meals and people’s preferences on where they took their meals.

People were provided with a choice of suitable and nutritious food and drink. We observed people being assisted with meals during the day either by staff or by people’s relative’s. We saw snacks and drinks were readily available and offered to people as part of the routine of the home. Discussions with the cook clarified that specialist diets such as diabetic and vegetarian diets were catered for. The cook confirmed that the daily menu consisted of two meal and sweet choices. The cook was provided with information regarding people’s dietary requirements and preferences.

We saw food moulds were used to enhance the appearance of liquidised meals. The cook confirmed the food was always tasted by her to confirm the food types kept their flavour. They were liquidised separately. We observed the food to be presented in a way that would enhance people’s enjoyment of the meal.