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Meals and Mealtimes in Care Homes (Wales) Policy

Policy Statement

{{org_field_name}} strongly supports the provision of a healthy, nutritious and balanced diet for the people who use its services. It recognises that people should receive a wholesome, appealing, balanced diet in pleasing surroundings at times convenient to them. Accordingly, the home’s approach to nutrition is based upon choice and quality for people who use services. Mealtimes are regarded as enjoyable social occasions for most people, although those who wish to eat their meals in their own rooms are enabled to do so.

With respect to the storage, preparation, cooking and serving of food {{org_field_name}} aims to be legally compliant with the relevant Regulated Services (Service Providers and Responsible Individuals) (Wales) Regulations 2017 and accompanying statutory guidance particularly:

• Regulation 15: Personal Plan, which stresses the importance of meeting individuals’ needs and preferences in respect of their diet
• Regulation 21: Standards of Care and Support — Overarching Requirements, which provides guidance on how people who use services can be supported to maintain a healthy diet and fluid intake
• Regulation 55: Supplies, which requires care homes to have sufficient supplies of food and drink of an acceptable quality
• Regulation 56: Hygiene and Infection Control emphasising the importance of high food hygiene standards in the preparation and serving of food and drinks.

This policy is intended to set out the values, principles and policies underpinning {{org_field_name}}’s approach to meals and mealtimes.

Menus and Diets

(The following might vary according to the individual home’s policies.)

1. {{org_field_name}} considers that every person has the right to a varied and nutritious diet that provides for all of their dietary needs and offers health, choice and pleasure. To accomplish this each person is asked for their individual food preferences as well as their cultural, religious or health needs and these will be taken into account when planning menus.
2. Menus offer a choice of foods and people are asked which choice they prefer at every meal.
3. Religious and cultural dietary needs are catered for as agreed at admission and recorded in the care plan; food for special occasions is available.
4. People who use services are offered three full meals each day (at least two of which will be cooked) at intervals of not more than five hours during the day time.
5. The interval between the evening meal and breakfast is never more than 14 hours. Hot and cold drinks and snacks are available at all times.
6. Menus are reviewed on a weekly basis and feedback from people who use services, carers and families is regularly sought.
7. Menus offering a choice of meals are written in formats to suit the capacities of all people, and this is given, read or explained to them.
8. Menus are planned, including liquified meals, to reflect texture, flavour and appearance and are changed regularly to stimulate appetite and variety.
9. Sample menus are periodically referred to an external dietician to ensure that dietary value is being maintained.
10. Special therapeutic diets are provided when advised by healthcare or dietetic staff, including adequate provision of calcium and vitamin D.

Mealtimes

1. Mealtimes are unhurried, flexible and relaxed with people being given plenty of time to eat and enjoy their food. The home considers that mealtimes represent an important social occasion for individuals and will ensures that they are as enjoyable as possible.
2. Food is presented in a manner that is attractive and appealing and all food is cooked, prepared and served to the high standards required by the current food safety and hygiene legislation and regulations.
3. Staff serving meals should report to the person in charge if an individual does not eat their meal so that an alternative may be offered or a meal replacement offered if appropriate.
4. Those who prefer to eat their meal in their room are able to do so. [In younger adults’ homes, people should be able to choose where and when to eat and whether to eat alone or with company.]
5. Drinks are available throughout mealtimes and are available upon request at any other time. Refreshments in the form of hot and cold drinks are also offered at intervals between meals.

Assistance for People Who Use Services with Eating Difficulties

1. {{org_field_name}} encourages and helps all people to be as independent in feeding themselves for as long as they possibly can and works to ensure their dignity while they are doing so. [In homes for younger adults, individuals might be actively supported to help plan, prepare and serve meals themselves.]
2. Eating difficulties are identified within each person’s plan of care and a plan of assistance agreed both with the person who uses services and with their carers.
3. The home makes whatever reasonable arrangements are necessary for a person to be able to feed themselves with dignity and ease, including the provision of special eating aids and special food preparation.
4. All help with eating or drinking is offered in a sensitive and discreet manner with respect for the individual’s dignity and independence.
5. Carers, family and friends will be encouraged to visit and offer support at mealtimes.
6. Pureed or soft foods are available for people with swallowing difficulties as advised by their nutritionist. Every effort is made to make such foods varied, appetising and attractive.
7. More private eating arrangements are offered if required by the person who uses services, either in a separate part of the dining area or in their room.

People Receiving Care Who Refuse Food

1. Where a person refuses to eat their refusal must be noted in their care plan and the consequences of not eating must be explained to them. Their condition will be closely monitored.
2. The GP should be informed and every effort made to try to investigate the problem and help the individual to eat and drink.
3. A range of small snacks served during the day may be more acceptable to the person than a larger meal and may act as appetisers.
4. Where people only consume a small amount of food then foods should be served which have high nutrient value.
5. Where necessary, fortified food will be used or the person prescribed high-nutrient drinks by the GP.

Training

All staff are trained and supervised to meet the requirements of their job descriptions in relation to the planning, preparing and serving of food.

Induction training meets the requirements of the Social Care Wales: All Wales Induction Framework for Health and Social Care.

All staff receive basic training in the health and safety aspects of food preparation and handling.

Catering staff receive training in line with their roles and responsibilities and the corresponding legislative requirements for dedicated food hygiene training.

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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}}

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