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Inspection report

Date of Inspection: 10 April 2014
Date of Publication: 9 May 2014

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 10 April 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 and talked with staff.

Our judgement

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

Reasons for our judgement

During our inspection we observed the lunchtime meal being served. Afterwards we spoke with one of the people using the service and asked them if they had enjoyed their meal. They said, “It was lovely. We had omelette, chips and beans.“

People were provided with a choice of suitable and nutritious food and drink. People’s food and drink met their religious or cultural needs. In people’s individual care plans we noted people’s preferences for the foods they ate including their specific likes and dislikes had been documented. This information had been used by staff when planning weekly menus in the home. One of the people using the service told us their favourite meals were curries and cottage pie. We saw these meals featured on the planned menus.

Staff were issued with guidance on how to offer alternatives if people didn’t want to eat what was on the menu, as well as ensuring that people’s individual dietary and cultural requirements were always considered and catered for. There were instructions for staff when planning menus to ensure these were balanced with at least five portions of fruit and vegetable a day and two portions of oily fish a week. We looked at the menus which appeared well balanced, nutritious and featured fresh fruit and vegetables. Staff were also instructed to ensure drinks and snacks were made available throughout the day whenever people wanted these.

Staff demonstrated a good understanding and awareness of people’s specific dietary needs. One person using the service was on a special diet and staff explained how they ensured they were not given foods that would aggravate their condition. We spoke with the person who told us staff had explained to them why it was important to eat food that wouldn’t make them feel ill.

People were supported to be able to eat and drink sufficient amounts to meet their needs. During the lunchtime meal we saw people were able to eat and drink independently. However staff were present in case people needed help or support.

The deputy manager told us staff were instructed to ensure people using the service received plenty of fluids during the day and night.