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Inspection report

Date of Inspection: 22 January 2013
Date of Publication: 5 February 2013
Inspection Report published 5 February 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 22 January 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.

Our judgement

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

Reasons for our judgement

People were supported to be able to eat and drink sufficient amounts to meet their needs. We observed lunch being served in the downstairs dining room so we could look at the meals provided and see how staff supported people. We saw the nurse served meals from a hot trolley while staff helped people to eat their food. Each person was asked which food option they preferred. Aids, such as plate guards, were made available so people could eat their meal independently.

People were provided with a choice of suitable and nutritious food and drink. We saw menus contained well balanced meals which offered people choice. People we spoke with commented positively about the quality of the food served. They told us they enjoyed their meals and raised no concerns. One person said, “The food is good with choice and plenty to eat.” Another person commented, “The food is very filling and we get drinks in between meal times.”

We saw, and people told us, drinks were offered with and between meals. The staff demonstrated a good awareness of the need to make sure people ate and drank enough. We saw staff had used forms to monitor people at risk to make sure they were getting sufficient to eat and drink.

The cook demonstrated a good understanding of people’s different nutritional needs. She discussed the new company menus which had recently been introduced and said if someone did not want anything from the set menu an alternative could always be provided.