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Inspection report

Date of Inspection: 25 June 2013
Date of Publication: 20 July 2013
Inspection Report published 20 July 2013 PDF | 81.8 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 25 June 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 and talked with staff.

We used the Short Observational Framework for Inspection (SOFI). SOFI is a specific way of observing care to help us understand the experience of people who could not talk with us.

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 drinks. We observed that people were offered drinks and snacks throughout the day. There were ‘coffee shop’ areas where people and their relatives could help themselves to hot and cold drinks and a selection of cakes and biscuits. We spent time observing in one of the dining rooms at lunch time. Lunch was a sociable time. People chose where to sit and what they wanted to eat and drink from the menu. For those people who were not sure which dish they wanted, staff bought them a plate of each option so they could see which they preferred.

We saw that one person needed encouragement to eat. This was done with respect and dignity. Staff gave them appropriate assistance but encouraged them to maintain their independence and feed themselves. One person tried one of the dishes and then decided they didn’t really like it. We saw that they were offered an alternative straight away. One person told us “I do think they do nice dinners and lunches here”. Another said they had enjoyed their lunch, “especially the pudding”.

We spoke with a nurse who was the lead for nutrition. They explained to us that all residents were assessed using the Malnutrition Universal Screening Tool (MUST) for risk of malnutrition. They told us that any people who were assessed as medium or high had their food and fluid intake monitored. This allowed staff to determine if the person was deteriorating, improving or remaining stable. They said that people who had been assessed as low risk were weighed monthly. Those of medium or high risk were weighed weekly. We saw that this was the case in three of the four care plans we looked at. The fourth person was not weighed regularly due to their condition. This was well documented in their support plan. We saw that their food and fluid intake was monitored and recorded daily.

Two of the support plans we looked at were for people who were at high risk of malnutrition. We saw that they had a specific care plan for eating and drinking. This noted that the chef had been informed and was providing the person with a fortified diet. Guidance was given to staff on how to encourage the person to eat and drink more, including what foods they should be encouraged to eat and what they liked. This meant that people were supported to be able to eat and drink sufficient amounts to meet their needs.