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Inspection report

Date of Inspection: 2 October 2013
Date of Publication: 29 October 2013
Inspection Report published 29 October 2013 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 2 October 2013, observed how people were being cared for and talked with people who use the service. We talked with carers and / or family members and talked with staff.

Our judgement

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

Reasons for our judgement

We spoke with people who used the service and their relatives and asked them whether they thought the food and drink provided met people's needs. A person who used the service told us, "The food is very good, I get lots of choices." Another person told us, “The food is pretty good, if you don’t like something you can have something else.” A relative told us, “The food meets their needs; they (staff) listen to people’s views on what they want.”

We spoke with the cook who told us that they were in the process of changing their current menus. They had held a resident’s meeting where the food and drink was discussed. The feedback received stated that as the weather was now getting colder, they would prefer soups and bread in the evening. They also requested that mackerel, smoked haddock and sardines be added to the menu. The cook told us that they were currently in the process of implementing these requests. This meant that people’s views were taken into consideration when menus were planned and produce was bought.

We saw that people were provided with a choice of suitable and nutritious food and drink. We observed a lunch of sausages, potatoes and vegetables being served, with alternatives if people wanted something else. The majority of people sat in the dining room to eat whilst others sat in the lounge. We saw staff encourage people to eat independently but if they were not able, staff were there to assist. For example we saw a member of staff assist a person who was visually impaired. They directed them to where their food was but encouraged them to eat independently. We saw that specially adapted plates, cups and bowls were used for added assistance.

The cook told us that almost all meals were cooked freshly at the home. We checked the stocks of food held in cupboards, fridges and freezers. We noted that a lot of the tinned food was supermarket value brand produce. The cook assured us that people had not complained about the quality of the food, but if they did, then that would be addressed and changes made.

We saw staff serve hot and cold drinks throughout the day to ensure that people remained sufficiently hydrated. A relative we spoke with told us, “The staff always seem to be topping people up with drinks, it is reassuring to see they are kept hydrated.”

In each of the care plans we looked at we saw that nutritional assessments had been made for each person's ability to eat and drink independently. We saw listed in each care plan people's likes and dislikes, whether they had any allergies or specific dietary requirements.

In the kitchen we saw the cook had recorded which people had specific dietary requirements or allergies. The cook told us that one person must avoid mushrooms or they could pose a serious risk to her health. We saw that this was listed on the cook’s records and they advised that if they are using mushrooms in the food then their meal is produced separately. This meant that there was a process in place that ensured people were kept safe from the risk of eating food that could cause them harm.

The registered manager told us that they did not weigh everyone on a regular basis but do if they felt there was a risk to their health such as excessive weight loss or gain. The manager showed us a book which contained details of when people had been weighed. We saw that where appropriate people's weight was checked and recorded. The manager told us if required they would request the advice of an external dietician to provide guidance on how to assist someone with their diet.

We asked the manager whether they were accommodating any people who required a diet which was determined by their religious and cultural backgrounds. They told us that there was not but these would be implemented should such a request be made.