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1
now has Nutrition
and Hydration
Standards. There
are 2 sets, one for
people living in care
homes, and another
for people who live
in their own homes.
You would expect
people living in
Warwickshire to eat
well and be hydrated,
but many are under
nourished or do not
drink enough.
People who are
undernourished or
dehydrated often need
more care, whether
from health and social
care staff, or family
and friends; in hospital
or in the community.
To reduce this burden
and to help improve
health, Warwickshire
Improving nutrition and hydration across
Warwickshire
Food News
is produced by
Warwickshire Eating
and Drinking for
health Group.
(WEDH).
WEDH is a multi-
agency partnership
offering people who
use food projects to
promote health the
opportunity to meet
to learn from each
other.
The group meets four
times a year in
different locations
across Warwickshire.
If you would like to
attend a meeting,
please contact the
editor. Details on the
back page.
Warwickshire Eating and Drinking for Health Group
Food News
Inside this issue:
Community
Cafes
3
Social Media 4
In season 7
For your notice
board
7
Fortifying Food 8
January 2020 Volume 6, issue 1
Special points of
interest:
Introducing the
Warwickshire
nutrition and
hydration
Standards
Try our protein
quiz on page 5
The standards explain:
how to identify if people are malnourished
what we need to eat and drink to meet our needs
how to support people to improve nutrition and
hydration.
2
.
Page 2 Food News
We have
standards for both
care homes and
domiciliary
settings
Aims of the Standards
For Warwickshire residents to have equal opportunities to
maintain good nutrition and hydration.
To improve the health of Warwickshire residents.
To reduce the cost of prescribed nutritional supplements to the
health economy and reduce pharmaceutical waste.
For the health and social care staff in Warwickshire to have the
skills and competencies to support people to maintain good
nutrition and hydration.
To achieve outstanding Care Quality Commissioning (CQC)
ratings for nutrition and hydration in Warwickshire care homes
and maintain this standard.
For commissioners to have an embedded performance
management framework to assure implementation of the
standards in care homes and by care agencies.
For all care settings to have measurable nutrition and hydration
standards.
To ensure that care for Warwickshire residents who have been
identified at risk of undernutrition and / or dehydration is
evidence based and appropriate.
To improve patient/service user experience.
They have been informed
by several Government
publications including:
The NHS England Guidance:
Commissioning Excellent
Nutrition and Hydration
2015-2018
The National Institute of
Clinical Excellence (NICE)
Quality Standard (QS24) for
Nutrition Support in Adults.
The standards and supporting documents can be
found on the South Warwickshire NHS Foundation
Trust website.
For more information contact the Dietetic Service
Manager, Anne Davidson on
Dietitians@swft.nhs.uk.
The standards have been
developed collaboratively by health
and social care .
Alongside the standards, guidelines are available,
which can be used as a practical tool to achieve the
standards. Additionally, a self-assessment tool has
been developed to identify where improvements can
be made.
3
The Community Cafe
We have a large number of community cafes across Warwickshire. These are held in community centres
and church halls. The aim is to provide good quality, good value food for local people, so improving
nutrition and hydration. They also support their local community in many ways.
They employ cooks who live locally and use volunteers to cook and serve
Help reduce social isolation as those running the café will chat to visitors and encourage them to
sit together to talk.
Help those on a low income as customers are encouraged to buy a meal for someone else, or pay
a little extra to cover the costs of reducing the price for those on a low income.
Support volunteers from all walks of life who may have retired or want support to return to work
after a break. They also welcome people with a disability to volunteer as a way into work.
If you’d like to give a shout out to local community café, send us a photo and tell us why they are so great.
A shout out to the café at the Syd-
ni centre in Leamington Spa. We
like their tasty dishes and the
friendly service.
Are you looking for something new to watch now all the Christmas movies are gone?
(Well, they’re still available on some streaming services if you still want to watch some!)
“New Year, New Me” may be a fad to some people, but to some the New
Year is a great way to reset after indulging over the festive period.
This past week’s episode of Beautiful Baking with Juliet Sears is a great
way to do just that, with energy packed and nutritious recipes which are
delicious and easy to make! A great way to restore energy levels now
many of us are back at work.
Her homemade granola protein bars were a personal highlight, as they’ll
most definitely be part of my lunchbox for the foreseeable future!
PS. If you’re doing Veganuary, they’re vegan too! A great option for
breakfast on the go!
The guidelines for domiciliary care show
how community café cooks can help
people meet their nutrition and
hydration needs.
4
It probably wasn’t obvious, but
twitter can be a great social
network for people living with
dementia.
As you may already know, each
tweet is only 140 characters,
these short chunks are great for
those with shorter attention
spans, which might include us
now it’s the new year!
Tweets sometimes include
hashtags, which help to group
together popular topics and
network with people. Follow
hashtags like #dementia,
#alzheimers or #DementiaFriendly
– to find other people affected by
or interested in dementia.
The information above has been
adapted from a Alzheimer’s UK
article which rounds up 9 people
that “live well” with dementia.
https://www.alzheimers.org.uk/
blog/9-people-with-dementia-
everyone-should-follow-twitter
We’ve included some examples
on the right!
Dementia and Twitter, what’s the link?
Page 4 Volume 6, issue 1
Social Media Know-how
The guidelines for domiciliary care are divided into sections explaining how workers with
different roles can help service users meet the standards. This ranges from nurses,
carers and allied health professionals to care navigators, the fire service and cooks.
5
1. What is protein essential for? (Circle two options)
2. How many calories are in 1g of protein? (Circle one)
3. What is the recommended intake for protein (g) per day (per kg body weight)? (Circle
one)
4. Name 3 vegetarian sources of protein:
5. Meat is one of the main sources of vitamin B12. True or False? (Circle one)
6. Which of these foods has the highest protein content per 100g? (Circle one)
7. Residents in care homes who have pressure sores require more protein. True or
False? (Circle one)
Stronger bones Body to grow and repair
Maintenance of good health
Lowering cholesterol
4kcal 6kcal 2kcal 9kcal
0.75 1.00 0.55 0.70
1 2 3
True False
Clotted cream Double cream Ready to eat custard
Vanilla ice cream
True False
6
8. A nourishing snack should provide a minimum of 300kcal and …….g of protein. Circle
the amount which would fit the gap.
3g 4g 5g 7g
9. Using the previous answer, circle which snack would meet the minimum require-
ments for a nourishing snack.
10. Which of these nourishing drinks is lowest in protein? (Circle the image)
1 crumpet with full fat butter
1 pot of full fat yo-ghurt
3 chocolate diges-tive biscuits
3 oatcakes and 50g cheddar
cheese
Drink Nice and nutty Milky coffee Hot chocolate Horlicks
Ingredients 200mls full fat milk 1 tbsp dried milk powder 1tbsp double cream 1 tbsp smooth chocolate nutty spread
200mls full fat milk 3 tbsp dried milk powder 1 tsp instant cof-fee granules
200mls full fat milk 1 tbsp dried milk powder 3 tbsp standard hot chocolate powder
200mls full fat milk 3 tbsp double cream 3 tbsp Horlicks powder
Answers: 1) Body to grow and repair itself and maintenance of good health 2) 4kcal
3) 0.75g 4) e.g. eggs, lentils, tofu 5) True 6) Vanilla ice cream 7) True 8) 4g 9) 3 oatcakes
and 50g cheddar cheese 10) Nice and Nutty
You can learn more about the protein and calorie content of food and drink by attending
Nutrition and Hydration training sessions organised by the dietetic service
7
What's in Season?
Fruit
Apples, Pears
Vegetables
Beetroot, Brussels Sprouts, Cabbage,
Carrots, Celeriac, Celery, Chicory,
Jerusalem Artichokes, Kale, Leeks,
Mushrooms, Onions, Parsnips, Spring
Greens, Spring Onions, Squash, Swedes,
Turnips.
Here is a list of what fruit and veg are in season this January
Promotions - for your notice board, or office
Nutrition and hydration week 2020
A lot of people are increasing the number of vegan meals
they have this month so we looked for a simple, tasty recipe
using veggies in season. We found loads of recipes, but
many had a long list of ingredients that would have filled the
page. We suggest that you pick one or two veggies from the
list and search for a recipe using them. Ensure the recipe
contains beans, lentils or nuts to give you protein.
This years international campaign takes place between 16—22 March., so its time to start planning
your promotion. If you work for SWFT, let Karen Newman know what you are doing.
You can get lots of tips from the web site, but to get you thinking here are the daily themes.
Monday – Big Breakfast – the most important meal of the day. Arrange to meet friends or
colleagues for breakfast
Tuesday – Snacky Tuesday – the value of snacks between meals and at suppertime. Try or suggest
some new high calorie snacks of service users at risk of malnutrition
Wednesday - Global Afternoon Tea. Hold a tea party
Thursday – Thirsty Thursday. Who can drink the most fluid today
Friday – Fruity Friday. Try a new fruit
Saturday - Smoothie Saturday. What is the most popular?
Sunday - Sundae Sunday. Provide the ice cream and a range
of toppings and let everyone make their own
(fruit puree, squirty cream, brownies, short bread, cake,
pretzels, nuts, fruit chunks and chocolate sauce …..)
8
Food Fortification
Fortification = the addition of nutrients to a food to improve its nutritional profile
If a person with a small appetite cannot manage bigger portions of food to increase their intake of
calories and protein, food fortification is recommended. The aim is to increase the calorie and protein
content of the meal or snack without increasing the size of the portion.
In a care home setting it is important to identify those residents who are at risk of malnutrition and
would benefit from food fortification. The fortification should be done on an individual basis rather
than fortifying everyone’s meals.
The training course “A Caterer’s Guide to nourishing meals and snacks” is aimed at catering staff in
care homes and includes an activity to fortify 4 common foods—Soup, mashed potato, porridge and
custard. Participants add various ingredients to increase the calorie and protein content whilst
maintaining palatability. Everyone attending the course then trys the different versions of each food
and discuss the taste and appearance.
For Example:
A small bowl of custard contains approximately 130kcal and 3g protein.
By adding just 2 tablespoons of double cream and 2 teaspoons (10g) of skimmed milk powder the
content is increased to approximately 300kcal and 6.5g protein
A further tablespoon of golden syrup will add an additional 60 kcal making a final nutritional content
of 360kcal and 6.5g protein.
Participants regularly comment that they are surprised how many calories they had been able to add
while keeping or improving the palatability of the food.
People living in their own home who are malnourished can also benefit from food
fortification, if they are unable to manage extra snacks and nourishing drinks. You will
find leaflets explaining how to improve protein and calorie intake on the SWFT website.
9
If you would like training to help your team meet the standards, or an awareness raising
session for a group of service users, please contact the dietetic service.
10
Just Search Warwickshire Nutrition and Hydration Standards and you’ll find a link to the
standards, guidelines and self assessment tools
References
Editor: Ruth Breese:
Community Dietitian
Warwick Hospital, Lakin Road,
Warwick,
CV34 5BW 5BW
Phone: 01926 495321 x4258
E-mail: ruth.breese@swft.nhs.uk
If you have an interest in
food , hydration and
health, and would like to
join the eating and
drinking for health group,
please contact the editor.
If you would like more
information about any of
the articles in this
newsletter, please contact
the editor who will pass
this on to the author of
the article.
Warwickshire eating and drinking for health group.
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