NHS Forth Valley ‘keeping the meal real’
Susan Kennedy Health Improvement Specialist
Department of Nutrition and Dietetics
people are already engaging with a service for support, that’s a positive, and talking about food can become part of the process
Services, who have a role in supporting individuals, also have a role to play in helping them address issues relating to health.
This is highlighted in policy
.
strategy and policy
Scottish Governments 20/20 vision
Equally Well
review 2013
Local
Authorit
y SOA
Organisation own plans and outcomes
AHP & Dietetic
Outcomes
Oral and
dental
health
plan
Person centred approach
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.
Everyone has to eat
You don't have to mention the word ‘healthy’ when doing food activities, its
really just about making and talking
about ‘food’
Conversation
Literacy Social
Wellbeing
Relationships
Informal
Using FOOD
as a vehicle
Friendships
Self esteem
Interactive
Achievement
Increasing skills Healthy eating
Oral health
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.
AIM
Effective partners
• NHS Forth Valley, Dietetic Department • Loreto Care, Gary Place • Falkirk Council Leaving
Care Team
• Food & Health course
• Practical cooking
• Cooking with groups
• Resources
• Support with funding
• Programme to suit their young people
learning togetherStaff
Service users
Interactive and fun = success
The food journey
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.
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
“ I didn’t know why they
were there hunchedaround the table, butwhen you came and
saidthey had all passed,
they all put theirshoulders up and you
could see how chuffed
they were”
Amy’s storyFood & health with practical cooking skills
Volunteered with cooking activities in Gary Place
Volunteering in a stroke recovery group
Food hygiene training
Moved into her own accommodation
Confidence to attend and participate in local and national conference
Keeping the Meal Real
supports staff to deliver practical food sessions to improve clients’ confidence and skills within food preparation, shopping and budgeting
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.
supports staff to integrate and deliver basic food messages and sessions into the services they offer.
Keeping the Meal Real with Mini Steps Toolkit
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?
Discussion
Discussion
• What will make it easier for staff
• What will make it easier for clients/service users