Focus on Undernutrition. Catering Course. Catherine McShane. Specialist Dietitian.

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1 Focus on Undernutrition Catering Course Catherine McShane Specialist Dietitian Focus on Undernutrition

2 Overview of the presentation Development and delivery of course Overview of the: Workshop session Practical session Assessment Evaluation of the course

3 Focus on Undernutrition is a member of NACC Level 2 progression award

4 Course delivery Course delivered in local catering colleges of further education College facilitate the sessions - Room, kitchen, equipment, food, handouts, Cost dependent upon the college. This is paid for by the home.

5 Delegates Head cooks Assistant cooks Care home managers Nutrition link nurses Hospital diet cooks Other care home catering and domestic staff attend the in-house workshop

6 Course delivery locally Hosted over 23 courses in four local colleges of further education Over 370 delegates completed the course Over 92% completion rate Positive feedback and evidence on how the course has impacted their working practices

7 Course delivery Part 1: Workshop session Part 2: Practical session Part 3: Assessment 3 ½ hours teaching session (parts 1 & 2)

8 Catering course sessions The course covers: Basic nutrition and menu planning for older people in care homes Diets for diabetes Fortified diets Altered consistency diets Dementia finger foods Constipation & high fibre diets

9 Part 1: Interactive workshop session

10 Overview of workshop sessions Session 1: Menu planning - introduction to basic nutrition based on food group in eat well plate - developing nutritional balanced menu cycles Session 2: Diabetes - describe a suitable diet for a resident with diabetes - adapt recipes and menus for residents with diabetes Session 3: Fortified diets - explain dietary treatments for undernourished patients - adapt a menu cycle and recipes to increase the calorie and protein content

11 Overview of workshop sessions Session 4: Altered consistency - aware of which foods are suitable for different food consistencies - adapt menus appropriately for residents requiring altered consistency diets Session 5: Nutrition & dementia - explain the effects of dementia on eating - describe strategies to help challenging eating behaviour in dementia - develop a nutritionally balanced finger foods menu for people with dementia Session 6: Constipation and high fibre diets - aware of the causes of constipation - explain the dietary recommendations for constipation - adapt menu cycle and recipes to be higher in fibre

12 Part 2: Practical session

13 Overview of practical sessions Session 1: Menu planning Developing teatime hot choice dishes, which are simple, nutritious and cost effective Marmite and cheese bread and butter pudding Mackerel hotpot Corned beef fritters Session 2: Diabetes Developing suitable cakes and desserts: Chocolate brownies Crème Brule Cheesecake Session 3: Fortified diets Developing fortified meal dishes and drinks: Custard Instant mousse Milkshakes Cup a soup Fruit smoothies

14 Overview of workshop sessions Session 4: Altered consistency, part 1 developing pureed consistency meal dishes, which are pureed, fortified, mixed with commercial food thickeners, then either moulded, scooped or piped. Cooked breakfast Lasagne Cannelloni Fish, potatoes and vegetables Fruit platters Session 5: Altered consistency, part 2 reheat and taste moulded pureed consistency foods prepare and taste: thickened fluids pureed consistency snacks using soaking solutions - Cheese and biscuits - Cake - Biscuits - Sandwiches

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16 Assessment Quiz (before and after) Weekly coursework Week 1: Develop menu cycle which is nutritionally balanced and fulfils CQC criteria Week 2 6: Adapt menu cycle and recipes to fulfil the requirements for the special diet

17 Delegate portfolio Coursework Knowledge quizzes Reflections on course Handouts Recipes

18 Session 6: Portfolio completion

19 Course evaluation Knowledge improves by 17% on the course Putting learning into practice Empowerment of cooks Shared sense of ownership and team working

20 Delegate feedback Since putting into practice the food first recommendations, residents are putting on weight which is an achievement After the pureed week the home manager and I reviewed the need for residents on pureed diets. We identified several residents should have been on soft and within a week they started to gain weight, the first time since admission to the home!

21 Delegate feedback This course is a must for anyone who needs to become aware of special dietary needs, as there are so many grey areas in the industry normally not covered. I personally learnt so much in such a short time Very informative course, enjoyed it and found it extremely useful. For my working situation I would recommend all of my catering staff attend this course as a mandatory part of their training I found that this course really opened my eyes about diets, food and problems people have eating and what they can and can t eat e.g. Diabetes.

22 Delegate feedback Having attended all 6 weeks of the course I m so pleased I did the course. I ve learnt loads much more than expected, this is because of the coursework I ve been given to do. It was great that the course had the balance of learning new information with the hands on practical cookery. The information from the workshop clicked into place during the cookery session I really enjoyed the course. It was great to meet cooks from different care homes and discuss other methods of doing things etc. I have go a lot out of the course I am using some of the recipes given. My residents are starting to gain weight! Thank you.

23 National Association of Care Catering Derek Johnson, Chair, National Association of Care Catering "It is well documented that there are issues with under nutrition in the UK, however it is action that is needed. It is good to recognise good practice in addressing these issues and the Focus on Undernutrition Service is a prime example of this. Improving nutritional care is vital not only for the recipient, but also for the health and social care services who would have to address major issues if this doesn't take place."