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Malnutrition Task Force Meeting the challenge of malnutrition in residential care Ros Speight National Secretary National Association of Care Catering Leicestershire County Council Adult & Communities Dept. Head of Service Business Support & Continuity 26 th March 2014. Aims. To introduce

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  1. Malnutrition Task ForceMeeting the challenge ofmalnutrition in residential careRos Speight National SecretaryNational Association of Care Catering Leicestershire County CouncilAdult & Communities Dept.Head of Service Business Support & Continuity26th March 2014

  2. Aims • To introduce • the National Association of Care Catering • Regulatory and standards framework • To highlight the cost and issues concerning malnutrition and dehydration • To identify practical steps and best practice

  3. National Association of Care Catering • Formed 1986/87 • Source of information and professional opinion • Aims are to: • improve standards of catering • provide a forum for debate • exchange information and best practice • develop standards • research • publish guidelines

  4. The NACC – what we do • Input into government policy • Set standards • Produce documentation • Annual training forum • Regional meetings • National Meals on Wheels Week • Care Cook of the Year • Website • Yearbook

  5. Food Standards Agency Department of Health Care Quality Commission BAPEN National Care Forum National Care Homes Association Care England Hospital Caterers Association Prison Service Care Providers Alliance EROSH Caroline Walker Trust LACA Water UK BDA Sustain DEFRA NHS England Sector Skills Councils RIPH Some of the Organisations we work with

  6. Malnutrition • Cost of malnutrition • £13b per annum • Numbers at risk of malnutrition • 23% of people under 65 • 32% of those over 65 • 6 million people in the UK who depend to some extent on others for their food and fluid needs, were at risk of malnutrition (2009)

  7. Older people are at greatest risk of dehydration – often becoming so without knowing Around 30% are dehydrated on admission to hospital MORI polls show that over 55s drink less than half their current daily allowance Taste and temperature of tap water Accessibility/presentation Increased need to use toilet/fear of accident Dehydration issues for Older People

  8. Supporting providers to support residents We need towork together: • Early detection and intervention for those at risk of malnutrition and co-ordinated multi-agency cooperation, across organisational and community boundaries will improve outcomes, reduce economic burden and enhance quality of life • Enables person-centred, dignified nutritional care based on the core principle that meal times should be enjoyable for all • Undertake training • Raise awareness / promote understanding • Provide guidance and documentation • care planning, protected mealtimes, food fact sheets, screening • Dedicated inspections • CQC inspections • Local authority Contract Compliance teams • Provide incentives • include in contracts and tender specifications • generate a public voice

  9. The Quality Standards • Dignity Champions (www.dignityincare.org.uk) So far over 50,000 people have signed up to be Dignity Champions. • Dignity Code (www.npcuk.org) Produced by the National Pensioners Convention and widely supported – it sets out minimum standards for the dignified treatment of older people. • Dementia Champions/Friends (www.dementiafriends.org.uk) Training prepares Dementia Friends or Champions to help people understand what it's like to live with dementia and the actions they can take in their communities or their organisations

  10. The Quality Standards • Care Quality Commission Regulation 14 of the Health & Social Care Act 2008 (Regulated Activities) Regulations 2010 • Care Quality Commission registers providers of health and social care in England and ensure that they meet essential standards set out in the regulation • NICE standards will define what high quality care should look like Essential Standards of Quality and Safety Outcome 5: meeting nutritional needs Outcome for service users People are supported to have adequate nutrition and hydration because providers will: • Reduce the risk of poor nutrition and hydration • Provide choices to meet diverse needs that is nutritionally balanced and supports health.

  11. Outcome 5: meeting nutritional needs Observation prompts and guidance for monitoring compliance Guidance for CQC inspectors Outcome 5: Meeting nutritional needs Produced jointly by the Care Quality Commission and the Royal College of Nursing October 2010 Observation prompts and guidance for monitoring compliance Guidance for CQC inspectors Outcome 5: Meeting nutritional needs How to Comply with CQC’s Outcome 5: Meeting nutritional needs Guidance for Regulated Services (England & Scotland) Produced in partnership with Care England

  12. Protected meal times Nutritional Screening Care Support Plans Food Fact Sheets Documentation

  13. The Eating Experience • Recognise the needs of service users • care plan which reflect likes, dislikes and special dietary needs • independence and choice • nutritional screening • Such as MUST • provide a key worker where appropriate • Menu Planning (links with Care Plan) • include resident and relatives • Nutritional habits • Involvement with food • Life history • Multi disciplinary team • Environment • the dining room • Quiet music • Seating arrangements • presentation • Table linen • The way the table is set

  14. A taste of some of the documents available through the NACC website and its’ Top Tipswww.thenacc.co.uk/resources/top_tips • Menu Planning and Special Diets in Care Homes • Nutrition Standard for Adults • The Catering Checklist • 10 Key Characteristics of Good Nutritional Care • Care Cook Recipes • Water for Healthy Aging Hydration Best Practice Toolkit for Care Homes & Hospitals • Anglian Water’s Good Hydration Charter

  15. Example Guidance10 Key Characteristics of Good Nutritional Care Fact sheet

  16. Example GuidanceHydration Best Practice Toolkit for Care Homes

  17. Example GuidanceHydration Best Practice Toolkit for Care Homes

  18. DISSEMINATION GOOD PRACTICEthrough engagement • Service user/resident forums and consultation • Older People’s networks/involvement in decision making • Dignity and Dementia Champions • Ensure standards are written into contracts • Raising awareness with customers and stakeholders

  19. DISSEMINATION GOOD PRACTICEthrough campaigns and competitions • Safeguarding Survey (February 2014) • Nutrition and Hydration Week (18 – 24 March 2014) • Care Cook of the Year (11 June 2014) • Community Meals Week (10-14 Nov 2014) • National Awards • Presented at the Training and Development Forum 1-3 Oct 2014)

  20. Ros Speight National Secretary www.thenacc.co.k email: info@thenacc.co.uk Thank you for listening!

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