Nutrition and Hydration Week at Marriott House and Lodge

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1 Nutrition and Hydration Week at Marriott House and Lodge For nutrition and hydration week we focused on Fortifying, Puree Diets, Holding a Nutrition Event for the residents and finally Hydrate and meet. We have a nutrition link team in place at Marriott House & Lodge consisting of Deputy Manager, Head Chef, an RN and Team Leader. The link team meets monthly to identify residents at risk and to put actions in place to meet each personal dietary requirements. The nutrition link team and events committee met on the Wednesday 9 th March to discuss and plan Nutrition Week Fortifying Our Nutrition and Hydration week began with the focus on fortifying residents diet. We have a system in place via the link team where the Head Chef and kitchen staff are informed monthly (also when necessary) of residents at risk. The board in the kitchen is

2 updated regularly with residents MUST scores and whose meals/drinks require fortifying in order for the kitchen to implement. We have in place a resident nutritional requirements chart that is attached to the tea trolley and is used daily by care and kitchen staff. On the day care and kitchen staff worked together to ensure the kitchen board was up to date and correct. Staff continue to make up fortified milk for the tea trolley and kitchen staff ensured fortified snacks were also included on the trolley ready for the tea rounds. Preparing fortified milk for tea trolley Picture: Hostess making fortified Milk and Milkshake Picture: Tea Trolley with fortified drinks and snacks for residents

3 The nutritional charts were in use on the tea trolley ensuring we met residents nutritional needs. Residents Tea Trolley Requirements charts Picture: Residents needs list for Tea Trolleys On admission resident s dietary details are given to the Chef by nursing and care staff including meal consistency and this is updated when necessary during the Nutrition Link team meetings. Food consistency requirements are evident on the daily menu choice chart so the Head Chef and members of his team are always fully aware. During the Tuesday of Nutrition & Hydration week we concentrated on puree meals and Dysphagia. All puree meals are freshly prepared each day and matched the daily menu choices.

4 Picture: Puree Meal Chicken curry turmeric rice and mango chutney All staff have also received training in Dysphagia and there is a folder full of information kept in the kitchen so that staff can access this as needed. We also have close contacts with the Dieticians and local speech and language department who are always happy to provide advice and training if needed. Hydrate and Meet Our Wednesday of the Nutrition and Hydration week we focused on the importance of providing accessible fluids for our resident s day and night. During the day it was evident that hot and cold drinks are readily accessible to our residents via the lifestyle kitchen for those who are able to serve themselves, The daily tea

5 trolley (mid morning, mid afternoon & evening) has a variety of drinks both hot and cold available to the residents, in between these times all staff are offering the residents drinks and supplying them should they ask. Picture: Tea Trolley The residents each have a choice of flavours available for their room jug. Fresh water / Juice is supplied daily or more often if required. On this day it was evident from observations that we were providing accessible fluids to our residents and staff were showing awareness of the importance of hydration. Fluid charts were completed correctly where necessary. Picture: Resident enjoying her pot of tea with breakfast

6 We also held a fruit tasting and smoothie making event to encourage residents to try new fruit and see how these can be made in to refreshing and enjoyable drinks. 4 Pictures: Fruit tasting and Smoothie Making

7 Marriott House & Lodge Nutrition & Hydration Event On the Friday of Nutrition week we held our party in conjunction with finishing our sports relief challenge and also monthly birthday tea party. An afternoon of entertainment was enjoyed by all that attended and this finished with a special tea party with homemade cakes etc. The chef had also made a puree cake to ensure that all residents were able to enjoy the afternoon. Marriott Lodgers also made some homemade cakes, these cooking sessions are very much enjoyed by all residents and they also make homemade jam, marmalade etc!! Picture: Cakes and Puree Cake for Tea Party

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9 In conclusion we feel the whole week was a success. It highlighted the great practice we are already doing and gave us extra knowledge. This new knowledge will now be implemented by staff and will help us to continue to deliver the best nutritional practice for our residents as they are our priority. We are also now introducing fruity Fridays once a month as the residents really enjoyed the fruit tasting and smoothie making!