{{org_field_logo}}

{{org_field_name}}

---

Eating Well in Residential Care (Scotland) Policy

Introduction

This policy is intended to set out the values, principles and procedures underpinning this care service’s approach to achieving the person-centred values and principles underpinning the national health and social care standards set out in My Support, My Life, and helps to answer key question 1: “How well do we support people’s wellbeing?” in the Quality Framework for Care Homes for Older People.

To support wellbeing, a care service should be responsive to the following standards.

Eating and drinking

• 1.33: I can choose suitably presented and healthy meals and snacks, including fresh fruit and vegetables, and participate in menu planning.
• 1.34: If I need help with eating and drinking, this is carried out in a dignified way and my personal preferences are respected.
• 1.35: I can enjoy unhurried snack and meal times in as relaxed an atmosphere as possible.
• 1.36: If I wish, I can share snacks and meals alongside other people using and working in the service if appropriate.
• 1.37: My meals and snacks meet my cultural and dietary needs, beliefs and preferences.
• 1.38: If appropriate, I can choose to make my own meals, snacks and drinks, with support if I need it, and can choose to grow, cook and eat my own food where possible.
• 1.39: I can drink fresh water at all times.

This care service, therefore, recognises that the provision of a healthy, nutritious and balanced diet is of vital importance for the health and wellbeing of the people who use their services and that its approach to nutrition should be based upon choice and quality at all times.

Everyone has the right to a varied and nutritious diet that provides for all their dietary needs and offers health, choice and pleasure. Each person will be asked for their individual food preferences as well as their cultural, religious or health needs and these will be taken into account when planning the service.

Principles of Eating Well

The organisation always seeks to support the following principles when helping people who use services to eat well.

People who use services should:

• enjoy their food and drink
• have their preferences and choices met
• have any ethnic, religious or cultural dietary needs met fully
• be encouraged and enabled to eat a variety of different foods (how much depending on individual preferences and tastes)
• eat the right amount of food to maintain a healthy weight and keep to a balanced diet
• eat foods with a certain amount of fibre and avoid foods that contain a lot of fat
• avoid too many sugary foods and drinks
• take into account their needs for adequate vitamins and minerals in their food
• drink sufficient amounts of fluid
• have any nutritional risks assessed and addressed
• have specially prepared meals such as liquidised food properly presented and eaten in dignified ways as any other food.

Care Staff Responsibilities

Staff who are involved in buying, preparing, serving or handling food are expected to:

• support the independence of people to cater for themselves, to choose their own foods, to choose when and where to eat and to prepare their own meals
• prepare and serve any food in line with the food safety and hygiene policies
• follow any special therapeutic diets that have been advised or prescribed by healthcare or dietetic staff
• make sure mealtimes are unhurried and relaxed with people who use the services being given plenty of time to eat and enjoy their food
• work with the individual’s carers, family and friends to make sure that they are always eating well
• discuss and report any concerns they might have about a person’s poor eating, eg resulting from loss of appetite, apparent weight loss, lack of fluids, etc
• present any food which they prepare in a manner that is attractive and appealing
• record any significant observations on the personal plan, eg if an individual rejects or complains about the food provided
• make drinks of choice available throughout mealtimes and at any other time they might be required
• be sensitive and caring when directly involved in helping a person eat or drink
• help people to be as independent in feeding themselves as possible and to ensure their dignity while they are doing so
• identify any eating difficulties found and agree how they might be overcome in consultation with carers and other professionals involved in the person’s care
• receive the appropriate training if they are required to help in any way with special feeding equipment or techniques (eg liquid diets , “PEG feeding”, etc).

Training

All training, including induction training, is in line with the guidance and standards produced by the relevant social and healthcare workforce development organisations.

All care staff receive training, appropriate to their roles and tasks, in food handling and in aiding people with eating difficulties.

---

Responsible Person: {{org_field_registered_manager_first_name}} {{org_field_registered_manager_last_name}}

Reviewed on: {{last_update_date}}

Next Review Date: {{next_review_date}}

Copyright ©2024 {{org_field_name}}. All rights reserved