Improving food in residential care summary
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The project aim was to ascertain both the nutritional provision in residential care homes in Kirklees and the nutritional knowledge of care home staff, to ultimately meet service users’ dietary requirements by improving the food served in care home settings.
In terms of the methodology 10% of Kirklees care homes were visited. Qualitative and quantitative questions were posed to managers, staff and residents. Observations were made of the dining environment. Menus were nutritionally analysed using NetWISP. Findings were presented to Kirklees Council’s Public Health team.
To conclude NetWISP menu analysis indicated kilocalorie content, carbohydrates and ten micronutrients did not meet the required daily intake reference for elderly females. Managers and cooks mainly trained in food hygiene and safety, designed the care home menus. Inadequate nutrient provision demonstrated a need for specialised nutrition training for care home staff, in order for food to meet service users’ dietary requirements.