NHS Forth Valley ‘keeping the meal real’ Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Services, who have a role in supporting individuals, also have a role to play in helping them address issues relating to health. people are already engaging with a service for support, that’s a positive, and talking about food can become part of the process This is highlighted in policy

. strategy and policy Person centred approach Organisation own plans and outcomes AHP & Dietetic Outcomes Oral and dental health plan Scottish Governments 20/20 vision Equally Well review 2013 Local Authority SOA . Person centred approach

Everyone has to eat Food activities can be a non –threatening vehicle for engaging with people to help address a range of issues not only health. Including food activities as part of other social sessions can help make food ‘normal’, be part of a routine and an informal approach to promoting healthier food choices.

You don't have to mention the word ‘healthy’ when doing food activities, its really just about making and talking about ‘food’

Using FOOD as a vehicle Achievement Wellbeing Conversation Interactive Relationships Social Literacy Oral health Informal Self esteem Friendships Increasing skills Healthy eating

AIM Staff and volunteers working with vulnerable people are empowered to deliver/provide accurate nutrition and oral health interventions Supporting clients to improve their diet, will have a positive impact on physical and oral health.

Effective partners NHS Forth Valley, Dietetic Department Loreto Care, Gary Place Falkirk Council Leaving Care Team

Interactive and fun = success The food journey Food & Health course Practical cooking Cooking with groups Resources Support with funding Programme to suit their young people learning together Staff Service users Interactive and fun = success

Now, food activity is a normal part of what they do Changed how their service use food to assess and identify a young persons needs - making a pot of soup, or making scones The organisation has a range of cooking activities, using our resources and delivers accredited cooking. Staff regularly access food related training, REHIS cooking skills particularly to sustain tenancy. Food activity is sustained.

Recognised by the care commission Young people feel listened to and respected – meeting the needs of service users -encouraging and engaging with service users to develop their skills

“ I didn’t know why they were there hunched around the table, but when you came and said they had all passed, they all put their shoulders up and you could see how chuffed they were”

Amy’s story Food & health with practical cooking skills Food hygiene training Volunteered with cooking activities in Gary Place Moved into her own accommodation Volunteering in a stroke recovery group Confidence to attend and participate in local and national conference

Keeping the Meal Real supports staff to deliver practical food sessions to improve clients’ confidence and skills within food preparation, shopping and budgeting

Mini Steps to better nutrition Increase staff confidence in delivering basic food messages by encouraging small steps to long lasting change To support people who are not ready to engage with all the healthy eating message at one time and support them through a process of dietary changes, at their pace.

Keeping the Meal Real with Mini Steps Toolkit supports staff to integrate and deliver basic food messages and sessions into the services they offer.  

Discussion What makes it difficult for your/organization to address food issues with your clients/Service users? What are the barriers for your clients/service users in achieving a balanced diet?

Discussion What will make it easier for staff What will make it easier for clients/service users