1. Nutrition and Nutritional Care: the journey so far Sophie Murray Head of Nutrition and Hydration

2. Background SCIE (social care institute of excellence) published Nutritional Care and Older people WHO formed the Nutrition Action Plan (2000) CQC published Dignity in Care guidelines NACC published 10 characteristics of good nutritional care Malnutrition Task force published Prevention and Early intervention of malnutrition in later life

3. Summary of these... 1.Malnutrition and ill health are linked! 2.Support is needed 3.Your surroundings makes a difference 4.Food and drink affects quality of life 5.The right food is important

4. Context Malnutrition affects over 10% of older people Those in residential care are at a 32 – 40% risk of malnutrition on entering the service (BAPEN 2006 and 2009 respectively)

5. Getting started Visit all services – observe and chat Establish baselines - collate statistics on hydration and malnutrition Collate resident feedback Train the managers in short sharp sessions Raise awareness about food Design a workable policy to meet nutrition and nutritional care

6. What we have done so far Policy issued in May 2012 Cooks training programme commenced September 2012 Making food fun - Celebrity Chef support Recipe collation and analysis Staff training on policy and wellbeing initiatives Nutritional Advocates Food events, awareness raising, newsletters.. Provenance and local sourcing

7. Where we are now Good practice sharing Practice leadership Cooks involvement in front of house Snack attack! Screening, Fortification and supplements Dining rooms and environments Nutritional care audits and using results

8. How good is your food? Nutritional analysis of a typical day 1 piece of toast and butter with jam Steak and kidney pie with oven chips and beans Chicken soup -tinned with 1 slice of white bread / butter 3 biscuits

9. Questions and answers smurray@avantepartnership.org.uk