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Nutritional Needs in Care Homes (Wales) Policy

Policy Statement

This policy ensures that:

• people benefit from having food provided for them that is of high quality, is well presented and prepared and is nutritionally sound
• those with special dietary needs are supported.

With respect to meeting the nutritional needs of people who use the services, {{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 using services in a care home 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.

A healthy, nutritious and balanced diet is of vital importance for people’s health and wellbeing, and the approach to nutrition should always be based upon choice and quality.

With food provided within the home or brought into the home, the home has a duty to ensure that all staff and people who use the services should be kept as safe as possible from food poisoning and related food-associated illness by the adoption of high standards of food hygiene and food preparation. (See the corresponding policies on Food Safety and Hygiene in Residential Care and Infection Control (Wales).)

Food and Nutrition Policy

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 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 menus.

In {{org_field_name}}, the following applies.

1. All people receiving care are subject to nutritional and hydration screening using recognised tools to make sure that they are receiving a healthy and well-balanced diet that promotes their health and wellbeing.
2. Safeguarding procedures will be introduced for any person who is at risk of harm because of lack of adequate food and drink from self-neglect or related reasons.
3. All food will be prepared, cooked, stored and presented in accordance with the high standards required by food safety and food hygiene legislation and regulations.
4. Each person will be offered three full meals each day, at least one of which will be cooked.
5. Hot and cold drinks will be available at all times and offered regularly.
6. Clean, fresh water will always be made available.
7. Religious, personal or cultural special needs will be fully catered for.
8. Menus will offer a choice of foods and people who use the services will be asked which choice they would prefer at every meal.
9. All food choices and preferences will be respected.
10. People who use the services will be offered nutritional information to help them make informed choices about their food and diet.
11. Menus will be reviewed on a weekly basis and feedback from people who use the services, carers and families will be encouraged.
12. Menus will be changed regularly to stimulate appetite.
13. Sample menus will also be referred to an external dietician on a monthly basis to ensure that their dietary value is being maintained.
14. Special therapeutic diets will be provided when advised by healthcare or dietetic staff.
15. Mealtimes will be unhurried and relaxed with individuals being given plenty of time to eat and enjoy their food.
16. Carers, family and friends will be encouraged to visit and offer support at mealtimes.
17. Food and drink will be presented in a manner that is attractive and appealing.
18. Staff serving meals should report to the person in charge if a person does not eat their meal so that an alternative may be offered or a meal replacement offered, if appropriate.
19. Those people who use the services who prefer to eat their meal in their room will be able to do so.
20. Drinks will be made available throughout mealtimes and will be made available upon request at any other time, and refreshments in the form of hot and cold drinks will also be offered at intervals between meals.
21. Where a person requires help with eating or drinking, care staff will discreetly provide appropriate help with sensitivity and care.
22. Staff will help all people who use the services to be as independent in feeding themselves as possible and will work to ensure their dignity while they are doing so.
23. Eating difficulties will be identified within each person’s care plan and a plan of assistance agreed, both with the person and with their carers; the home will make 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; assistance with feeding will be offered in a sensitive and dignified manner.
24. The nutritional model followed will be based on the following eight key principles for a healthy diet:
    a. food should be enjoyed
    b. a variety of different foods should be eaten
    c. the right amount should be eaten to maintain a healthy weight
    d. plenty of foods rich in starch and fibre should be included in the diet
    e. foods that contain a lot of fat should be avoided
    f. sugary foods and drinks should not be eaten or drunk too often
    g. alcohol consumption should be within sensible limits
    h. vitamins and minerals in food are critical
    i. adequate hydration is also critical.
25. Menus should take into account any ethnic or cultural dietary needs of people who use the services and should be sensitive to religious and cultural beliefs surrounding food.

Training

New staff receive training in the home’s approach to nutrition in line with the Social Care Wales: All Wales Induction Framework for Health and Social Care.

All staff receive specialist training, appropriate to their roles and tasks, in food handling and in aiding people with eating difficulties. All catering staff are appropriately qualified and offered ongoing training to develop their catering skills and ensure that their infection control techniques are up to date.

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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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