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

2. 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

3. . 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

4. 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.

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

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

7. 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.

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

9. 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

10. 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.

11. 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

12. “ 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”

13. 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

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

15. 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.

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

17. 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?

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