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Inspection report

Date of Inspection: 26 September 2012
Date of Publication: 12 October 2012
Inspection Report published 12 October 2012 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 26 September 2012, 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

We saw people eating breakfast and lunch. The atmosphere during the meals was relaxed and sociable. People spoke with each other throughout the meals and told us they enjoyed the food provided and could choose what they wanted to eat. We saw a person was given assistance with their meal. This was provided in a professional and sensitive manner. Comments from people included “we can get snacks any time”, I receive the food that I like”, “It’s very nice” “It’s lovely” and “I like the food”.

Fresh fruit and vegetables were available. The cook told us snacks could be provided for people at anytime. People confirmed this. The cook told us she had received appropriate training and that she was kept informed by staff about each person’s individual dietary needs. She asked people about their food preferences. The cook spoke about the importance of people receiving the food they enjoyed. People confirmed they had been asked about their food preferences and their cultural dietary needs and these had been recorded in their care plan and were provided by the home.

People had their nutritional needs assessed and those at risk of malnutrition, including poor hydration and weight loss or gain were monitored closely. Staff told us referrals via a GP to a dietician or other healthcare professionals would be made if required. Staff we spoke with had a good understanding of the nutritional needs of the people they supported.