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Inspection report

Date of Inspection: 11 August 2011
Date of Publication: 20 September 2011
Inspection Report published 20 September 2011 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

Our judgement

People were supported to have adequate nutrition and hydration.However people at risk of poor nutrition or dehydration did not have their needs recorded on a recognised nutritional screening tool.

User experience

Two people said that the food was always good.

Other evidence

We saw that nutrition documentation for service users had improved. We saw that if a person was found to be at risk of choking or required a special diet, then a plan of care and risk assessment had been developed.

We saw that daily records were kept to monitor how much people were eating and drinking. These checks promoted service users health and wellbeing by ensuring the supply of nutritious, varied, balanced meals at all times.

At the time of the inspection there were no recognised nutritional screening tools in place. The manager intended to seek professional advice regarding the most appropriate tool to introduce to the service.

The manager showed us the innovative pictorial menus that had been devised, these provided service users with communication difficulties with the opportunity to easily choose and select the meal options available on a daily basis. The menus had a choice for each meal that took account of service user’s individual preferences, and their likes and dislikes.

Service users were provided with snacks and drinks throughout the day and night.

The manager said that she had planned for a community dietician to review the menus to ensure that they promoted healthy eating.

We observed the lunchtime meal, the mealtime was relaxed, unrushed and flexible to suit the service users. Some people were given gentle prompts, and those that needed assistance were provided with support in a discreet and sensitive way.

We saw records that each service user was weighed weekly, and sitting scales had been purchased for those service users who were unable to use conventional standing scales.

Two service users said that the food was always good.