Nutrition
on admission, alongside other visible indicators such as the condition of their skin, hair, and teeth. In the most advanced CMS, these indicators can be recorded on a regular basis to identify any changes and/or deterioration over time. As regards nutrition, the care plan can also be used to record not only the resident’s preferences and dietary requirements but also whether they regularly accept or refuse snacks between meals. For some older people, as appetite decreases it is easier to eat and drink ‘little and often’ rather than three larger meals a day. A digitised care plan can record this preference, and also monitor over time if a resident is declining snacks.
Hydration is key
Alongside nutrition it is equally important (if not more so) that residents remain hydrated, especially during the summer months. Paper fluid balance charts which monitor both fluid intake and urine output have been in place in care settings for many years, but the most advanced CMS can record this electronically and provide a record over a period of weeks or months. In this way it is possible to identify trends and anomalies, which will act as an ‘early
warning’ of potential problems. Nutrition is a key part of a care home’s
inspection by the CQC, with inspectors seeking to answer the question ‘How are people supported to eat and drink enough to maintain a balanced diet?’ Providing clear evidence of this, through initiatives such as those described above, are vital in order for providers to obtain a positive rating. The CQC’s new strategy, being implemented this year, will require providers to have some level of digitisation to use the online portal which is currently being introduced. Even if they do not wish to have an entirely holistic CMS system, advancing a care home’s digitisation to a level where a residents’ dietary requirements and preferences can be recorded electronically will be beneficial for all stakeholders including the resident, the kitchen, and the home’s inspection status. In conclusion, the days of residents each
receiving the same meal are far behind us. The benefits of good, personalised nutrition at every stage of life are being recognised and acted upon and, as we have seen above, care providers and suppliers are finding increasingly ingenious ways to support this using the most advanced and nimble technology available.
Reference 1 Dodd K, Fischer C. Fat loss vs. weight loss in the elderly: understanding the difference. The Geriatric Dietitian. Feb 14. 2021
Ketan Shah
Ketan Shah is founder and managing director of PredicAire. Having built a career in the investment banking industry spanning over two decades, Ketan set up his own SME advisory business in 2017. As a user of care, Ketan brings his first-hand experience of the frustrations and technological limitations of the care sector.
n
New year, new approach... Would 10% food cost savings be a welcome resolution?
With uncertain, unpredictable times ahead, now is the perfect time to work with us and benefit from our award-winning procurement expertise, admin efficiencies and support for your catering team, whilst bringing about sustainable, carbon-friendly changes to your kitchen.
“I’ve been impressed by the savings we’ve already seen, the flexibility regarding suppliers and by the excellent quality. The consolidation of invoices into 1 per month is a huge win.”
To find out more about how we can support your care homes, visit:
allmanhall.co.uk
January 2024
www.thecarehomeenvironment.com
27
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40
