Nutrition Its Importance in Social Care

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Nutrition Its Importance in Social Care

• Derek Johnson
• Deputy Chair
• National Association of Care Catering
• Principal Catering Manager
• Leeds City Council

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National Association of Care Catering

• Formed in 1987
• 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

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The NACC what we do

• Input into government policy
• Set standards
• Produce documentation
• Annual conference
• Regional meetings
• National Meals on Wheels Week
• Care Cook of the Year
• Website
• Yearbook

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The care sector the NACC supportsResidential
and Day CareOlder PeopleChildrenYounger
AdultsLearning DisabilitiesPhysical
DisabilitiesMental HealthMeals on WheelsHome
CareSheltered Housing

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Improving Nutritional Care Action Plan

• Published November 2007
• Raise awareness of the link nutrition and good
  health, malnutrition can be prevented
• Ensure accessible guidance across all sectors and
  is appropriate user friendly
• Encourage nutritional screening for all people
  using social health services
• Encourage the provision and access to training
  for front line staff managers on the importance
  of nutrition
• Further clarify standards and strengthen and
  regulate inspection

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Raise awareness of the link nutrition and good
health, malnutrition can be prevented

• Events like to day to raise the awareness of good
  nutrition and health
• Hydration Best Practice Toolkit for Care Homes
• Menu Planning and Special Diets Manual

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Hydration Best Practice Toolkit for Care Homes

• Toolkit is a resource to assist care managers and
  care caterers to bring benefits of improved water
  consumption to older people in care and to
  develop best practice.
• Contains fact sheets, checklists and advice to
  improve water consumption by residents and staff
• Work led by Water UK, Royal Society Public
  Health, NACC, Royal Institute of Public Health
  and in co-operation with CSCI.

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Menu Planning and Special Diets Manual

• Launched in January 2007 by Baroness Greengross
  at the Houses of Parliament
• Clear advice on planning nutritionally balanced
  menus in line with the national minimum standards
• Concise information on catering for special diets
  and minority groups
• Examples of menu cycles
• Evaluation of menu cycles

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Ensure accessible guidance across all sectors and
is appropriate user friendly

• Improving information reducing jargon
• Easy to follow advice

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Encourage nutritional screening for all people
using social health services

• Screening is the way to identify the nutritional
  status of anyone
• Inspectors and regulators to look for evidence of
  this on inspection visits
• Two tools are available for this
• MUST
• NACC

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Encourage the provision and access to training
for front line staff managers on the importance
of nutrition

• Training specific to the persons role
• Qualifications strategy for Nutritional Care
  Learning to be developed
• Skill Sector Councils involved
• Skills for Care (Care)
• Skills for Health (Health care)
• People First (Catering)

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Further clarify standards and strengthen and
regulate inspection

• Training for inspectors around what good
  nutritional care looks like in practice
• Ask providers if they are nutritional screening
• Look at food service, food provision not just
  rely on a good paper trail.

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Nutrition- Its Importance in Social CareThe
NACCs Future Aims

• Continued support for care and catering staff
  within a residential setting
• Closer working between government and other
  agencies
• To continue to improve working relationships
  between dietitians and care homes
• Quality audit tools for CSCi inspections
• NACC Training Standards
• Sustainability / seasonal local produce
• Guidance and support for Sheltered Housing

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Nutrition Its Importance in Social
CareThank you!

• Derek Johnson
• www.thenacc.co.uk
• email djohnson_at_thenacc.co.uk

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Further Reading Information

• SCIE website www.scie.org.uk
• Good practice examples
• FSA Guidance on Nutrient and Food based Guidance
  for older People and Adults aged 19 -74 years
• www.food.gov.uk/news/newsarchive/2007/oct/
• under Guidance for people in institutions 30th
  October
• Improving Nutritional Care
• Pdf download from www.thenacc.co.uk

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NACC good practice guidance -

• A Recommended Standard for Community Meals
• National Minimum Standards for Care Catering
• Water for Healthy Ageing Hydration Best Practice
  Toolkit for Care Homes
• The Catering Checklist
• See our website for further details
  www.thenacc.co.uk

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For reference The organisations we work with

• Food Standards Agency (FSA)
• Department of Health
• Commission for Social Care Inspection (CSCi)
• BAPEN
• National Care Forum (NCF)
• National Care Homes Association (NCHA)
• English Community Care Association (ECCA)
• Hospital Caterers Association (HCA)
• Local Authority Caterers Association (LACA)
• Water UK
• BDA
• Sustain
• DEFRA
• Healthcare Caterers International (HCI)