Dementia can affect anyone, at any age, it does not discriminate. It is, however, more common in those over the age of 65. Currently in the UK, there are over 850,000 people living with a form of dementia, expected to rise to over one million by 2025.
One of the most problematic issues when it comes to caring for an individual with dementia is that everyone will experience the condition differently. Meaning there is no ‘one size fits all’ approach to caring for someone with the condition. Although no sweeping set of processes can be put in place to guarantee care for everyone, there are measures that can be implemented to ensure residents receive a nutritious and safe dining experience.
Borough Care, the largest not-for-profit provider of care of older people in Stockport, has launched new menus at all of its eleven homes in conjunction with its catering partner apetito.
The new menus have been created with the help of residents, their families and staff. Regular tasting sessions have been held and the preferred dishes chosen. Overwhelmingly, at each home, residents preferred softer food options and favoured a wider choice of vegetarian and fish dishes. Taking the views of residents into consideration, the new menus have the option of a meat, fish or vegetarian dish available every day.
Patrick Fensterseifer, head chef of Great Oaks care home in Bournemouth, is celebrating being named a finalist of the South West Regional Cook-Offs in the NACC Care Chef of the Year competition.
This prestigious culinary competition is open to all chefs working in the care sector and is designed to showcase the talent, innovation, skills and knowledge of nutrition and dietary requirements of each contestant.
Entrants were given the challenge at the regional finals to create a new menu which was within the strict budget set and also had to meet specific nutritional and dietary needs.
Great Oaks in Bournemouth has appointed a soft food diet specialist to allow for a wide range of diet requirements to be catered for at the care home.
Patrick Fensterseifer, head chef at Great Oaks, specialises in the production of dysphagia meals which means he is able to cook dishes for residents who have difficulties with swallowing. Patrick is passionate about preparing meals that are flavoursome, nutritious, well-presented and meet the specific dietary requirements of every resident.
As a Dorset Healthcare NHS dysphagia practitioner, Patrick has a wealth of knowledge which has enabled him to lead the rest of catering team confidently and help expand their skills and understanding of the disorder. Patrick has more than 18 years’ experience as a head chef and has demonstrated to the rest of the team that it is still possible to be creative when catering for a resident who requires a soft food diet.
Developed with hospital caterers, latest Vgen also sets new standards in ease of use
Moffat’s new hospital foodservice trolley created waves when the prototype was shown at HEFMA and the HCA conferences earlier in 2018. That’s because it provides what the company believes is the most flexible and practical solution on the market. The latest incarnation of the British manufacturer’s Vgen series, the trolley is now in production and is the result of two years R&D during which Moffat’s designers consulted with hospital caterers to develop a solution that not only meets today’s needs but is also future-proof.
The National Association of Care Catering (NACC) has begun its annual search for the nation’s best care chef. The NACC Care Chef of the Year 2019 competition is now officially open for entries.
The prestigious culinary competition is open to all chefs and cooks working in the care sector, from care homes, day centres, lunch clubs and meals on wheels services to local authorities and other care organisations, including hospices.
The entry brochure can be downloaded at https://www.thenacc.co.uk/events/nacc-care-chef-of-the-year-2019 and the deadline for entries is 1 February 2019.
Probably the most economical tableware on the market - Gompels Super Tuff Melamine
Melamine has been valued as a robust tableware option for many years, so why is it such a popular choice in today’s busy care environments? It certainly fits the bill when it comes to functionality, with a super smooth feel that mimics the more expensive porcelain option, as well as its ease of care, but the real benefit comes when you compare the annual replacement rate of melamine to porcelain.
In 2015 NHS England was asked by Department of Health to review the Council of Europe ’10 key characteristics of good nutrition and hydration care’. These have been reviewed and changes been made following feedback from stakeholders that included patient and public representative organisations; NHS providers; commissioners; national NHS organisations; catering providers and independent pharmaceutical food supplements providers and professional organisations (BAPEN, BDA). The implementation of the ’10 key characteristics of good nutrition and hydration care’ is a requirement to meet the Hospital Food Standards SC19 in the NHS Contract for hospitals.
The updated 10 key characteristics are: