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

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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.