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Two Cedars Residential Care Home Good

All reports

Inspection report

Date of Inspection: 13 December 2013
Date of Publication: 9 January 2014
Inspection Report published 09 January 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 13 December 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

People were provided with a choice of suitable and nutritious food and drink. We saw staff offering a choice of morning hot drinks and they ensured that these were placed where people could reach them where appropriate. One member of staff added a thickening agent to one person's drink to enable them to drink it. Fresh water was provided in people's rooms and in the lounge for people to help themselves and we saw staff encouraging one person, whose fluids and food were being monitored, to drink.

The manager explained that the chef was off sick on the day of our visit but that they, or the deputy manager, often prepared food in the home. Fish was on the menu that day and we saw that this was offered in a variety of ways such as poached or battered. We asked if there was an alternative to fish and we were told that food choices could usually be accommodated with something else if there was nothing on the menu people liked.

We spoke with two people who told us that the food was plentiful and very good. One person said there was always something on the menu they liked. Both people told us they had a choice of where to eat and we saw staff asking people where they would like to sit for lunch.

At lunch time most people chose to sit in the dining room. Staff wore clean aprons to serve their food which was attractively presented. People were offered a choice of drinks to have with their meal.

We observed two members of staff giving a pureed lunch and drink to two people who needed assistance with eating and drinking in their rooms. Both staff gave encouragement to the people, treated them with dignity and allowed them time to finish each mouthful before giving the next. People's clothing was protected where appropriate. The provider might wish to note that there was a commode in one person's room at the time they were eating.

In the care plans we saw that nutritional screening tools had been used to identify people at risk from low nutrition and/or fluids. One person's weight was being monitored closely and the manager explained that they had asked the GP for high protein drinks to be included in their diet and this was under review. We saw staff report to the manager what food people had left so that this could be monitored. One member of staff gave a detailed account of how to assess people if they were unable to weigh them.

We spoke with two members of staff who were able to tell us about specific aids and equipment for eating and drinking. One member of staff explained that one person was diabetic but didn't follow their diet very well. They added that although staff tried to encourage them it was their choice to eat what they wanted. This meant that people's cultural values and wishes were taken into account.