ENABLING CLIENTS TO CHOOSE FOOD AND DRINK

Clients are encouraged to speak up about their nutritional needs. They have a right to express their wishes and preferences. We will always try to meet the request if deemed reasonable and within budget.

There is a monthly menu and clients are encouraged in advance to make reasonable requests for alternatives where the food and drink is not to their palate.

We will endeavour to listen to comments, research the issues and respond in an appropriate manner and speak and respond with clarity and in a way that is consistent with the clients comprehension, understanding, abilities and needs.

Whether at client meetings, in agreed meetings, ad-hoc meetings, in writing, by letter or through intermediaries, we will endeavour to meet the dietary needs of our clients to the best of our ability

Where disagreements about dietary needs are discussed, we would seek an agreed solution. Where no resolution is possible, we would ask alternative appropriate professional/s for an opinion and act on their advice.

PREPARING AND SERVING FOOD AND DRINK TO CLIENTS

Food in the Home is provided in a nutritious and attractive format and is offered to the client in the appropriate hot or cold format. The client’s dietary requirements are taken into account as well as their preferences. This is linked to their plan of care.

The Home stores and serves food according to the rules of the Food Safety Act 1990.

The correct utensils are used for preparing, serving and eating the meals and are washed in an industrial class dishwasher.

The food is served to the client in the correct quantity (quantities varying from client to client) and with an attractive presentation. Any special diet should be incorporated, with food being cut to manageable portion, minced or blended where required. Some food may need to be given via a tube, such as a nasal gastric tube or a tube feed into the stomach

All food handlers must adhere to the strict hygiene code of the Food Safety Act, including washing of hands at each appropriate juncture. Hair should be tied back and covered, aprons and / or other protective clothing may be used.

Clients, for hygiene reasons are required to wash their hands prior to a meal, and if they cannot get to a wash hand basin, then a bowl of water, soap and towel is offered to them where they are. Hygiene and toiletry needs. They can have a serviette, wet wipe or paper towel during the meal. They are offered to wash their hands again and / or a clean paper towel following the meal.

All surfaces are cleaned after the meal, being made ready for the next meal. All utensils and equipment are put away to store when washed and clean. Products are put back into store. Stale and left over food is removed from the kitchen and taken and disposed of in the waste disposal facility promptly after the meal.

ENABLING CLIENTS TO EAT AND DRINK

Clients should be as self-managing as possible, where any deficits are present, a care plan should indicate in agreement with the client, how much input the carer should provide.

Food and drink should be appropriate to the clients needs and preferences, taking into consideration their ethical, religious, moral, physical and psychological needs. Any specific diets must conform to quality, quantity and nutrition requirements of a normal diet, with involvement of their G.P or dietician where appropriate.

The clients and carers should where practicable, ask appropriate questions regarding dietary needs. There may be leaflets or books that give appropriate advice. Where a carer cannot give necessary advice, the appropriate professional should be consulted.

Where appropriate, as part of an activity, or to maintain skills, clients should be encouraged to prepare meals, dependant on their abilities and support needed within Health and Safety rules.

The environment for eating must be a clean area with appropriate implements, glasses or cups, serviettes and table cloths where appropriate. There should be an ambience to the room that is conducive to a feel good factor that should encourage clients to eat and drink. There should be no unwarranted odours, and the smell of food should be enticing to the palate. The room, food, ambience and aroma should be such that it creates a happy environment that enables maximum interaction of clients, visitors where appropriate and carers.

Any appropriate specialised container or implement should be provided if a disability is present. Where there is a need to have special aprons or other protective clothing, then this should be provided. The seating should be appropriate to the clients needs, and any cushions, trays and body alignment supports in situ. T.V. music and / or radio (especially if they are eating in their own room) should be available for the comfort of the clients if they so wish. Professional specialists as in: Dieticians, Occupational Therapists and Speech Therapists may be involved if the client has special needs.

Recording of intake and output may be important to prevent physical and / or mental deterioration. A Fluid Balance chart with an accurate intake and output levels, plus a chart stating what food intake has been. It may be important to weigh the client daily, weekly or monthly to maintain knowledge of their physical state, check for dehydration or pressure sores. Any food or fluid balance form or chart must be accurate, complete, legible and current.