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Inspection report

Date of Inspection: 9 April 2013
Date of Publication: 25 April 2013
Inspection Report published 25 April 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 9 April 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We sent a questionnaire to people who use the service, talked with people who use the service, talked with carers and / or family members and talked with staff. We reviewed information sent to us by other authorities and talked with other authorities.

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 living Cymar House had varying stages of dementia or mental health problems and were not all able to give us their views. Due to this we used a formal way to observe people, to help us understand how these people's needs were supported. We call this the 'Short Observational Framework for Inspection (SOFI). We spent a period of time sitting with people, who could not give us their views, in the dining rooms during the lunch time meal. We were able to observe these people's experiences of living in the home and their interactions with each other and with staff. Throughout the SOFI we saw that people were treated with respect and people who needed assistance with their meals were given help discreetly by staff. Staff were respectful of people's dignity during this time.

People were observed being relaxed and comfortable. We saw staff engaged with people in a kind, friendly and person centred way which allowed people time to choose what they wanted to eat and drink. Even though people using the service had made their menu choice in the morning, staff still gave them the opportunity make a choice of food. One person had not got up until mid morning and did not want a full hot meal, so was offered a sandwich. Another person did not want the meal they had chosen and staff asked what they would like and brought an alternative. The atmosphere was relaxed and friendly. We saw staff chatting with people and making sure they had what they wanted and giving people time to eat and enjoy their meal.

The people we spoke with during our visit told us they were happy with the food served at the home. We also spoke with the staff who had a good understanding of people's likes and dislikes. One member of staff said that [one person] did not like pork and [another person] did not like fish. Staff we spoke with also told us that there was no one currently with special dietary requirements, expect for those on certain medications could not have grapefruit. This demonstrated staff had a good knowledge of people's like and dislikes.

We saw food and fluid charts had been completed for people who were losing weight. Staff told us how they used these records to ensure that people were receiving sufficient amounts to eat and drink. Staff told us that people who are assessed as at risk nutritionally had their weight monitored weekly and we saw evidence of this in the care records. We also saw that a GP and dietician had been involved with one person, helping to manage their weight loss and provided specialist advice on nutritional needs.