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Archived: Leacroft

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All reports

Inspection report

Date of Inspection: 17 September 2013
Date of Publication: 23 October 2013
Inspection Report published 23 October 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 17 September 2013 and talked with staff.

Our judgement

The provider has met this regulation. People were protected from the risk of inadequate nutrition.

Reasons for our judgement

We found that the service had not fully protected people’s welfare in relation to fully promoting their nutritional needs at the last inspection, so we followed up this issue.

We looked at the care plans for two people. They contained details essential information relating to food that people needed to improve their health. This gave staff relevant information to meet people's individual needs.

We looked at a care plan for a person who needed to have a soft diet to make sure that they did not choke on their food. We found there had been a referral to dietician. The dietician had given the service guidelines to follow to ensure the person's welfare was protected. This contained guidance such as keeping food and fluid charts to monitor people's eating and drinking. We found that staff had recorded this information. There had been proper oversight as to this person's food and fluid intake. This meant that their health had been protected.

We looked at another care plan. This was for a person who had diabetes. We found that there were guidelines in place for staff to follow as to foods that were needed.

We spoke with three staff members. They confirmed that since the last inspection there had been training in protecting people's nutritional needs. This meant that there was a better chance that people's health would be improved.

We saw evidence that staff had been trained on relevant issues such as providing a soft diet and providing a diabetic diet. There was a questionnaire in place for staff to complete as to their knowledge relating to diabetes.

We receive some comments to improve the service. This included providing better quality meat, making menus more varied including varying the content of sandwiches served at teatime. The manager later sent us information following up these issues.

The manager provided us with information on the food survey that had been carried out to seek the views of staff members. He said he would feedback the results of this survey to staff.

We looked at food menus. They appeared to be varied in general. There was no information about what type of sandwiches had been served. The manager said this would be added to records. This will then provide a check to ensure that varied sandwich fillings are provided to people.