New National Association of Care Catering publication offers professional guidance on nutrition standards

A definitive practice guide has been published by the National Association of Care Catering (NACC); ‘How to Comply with CQC’s Outcome 5: Meeting Nutritional Needs’.

Produced in collaboration with the English Community Care Association (ECCA), the guide aims to clarify the professional standards that care services are expected to adhere to on food preparation, helping to combat instances of malnutrition and dehydration amongst service users.

Care providers can use the guide to assess their service’s viability with the CQC Provider Compliance Assessment, through the use of fact sheets, checklists, record charts and implementation plans. The publication’s content is designed for both domiciliary care and residential care providers, being ideal for smaller companies that might not previously have been able to obtain the highest level of professional guidance.

Commenting on the nutrition challenges care providers face, NACC chair Karen Oliver says: “Complying with Outcome 5 is a must as it significantly reduces the risk of poor nutrition and hydration in all care provision, and also ensures that the dignity of service users is respected. It is therefore imperative that all care providers receive as much support and information as possible to ensure they meet all the standards set out by the Care Quality Commission and guarantee the nutritional health and well-being of the people entrusted to their care. Our definitive toolkit does just that.”

ECCA chief executive Martin Green spoke of the need to champion the rights of service users: “Working with the NACC we have produced a toolkit that helps care providers fully understand how to ensure that the fundamental human right of dignity if upheld at mealtimes.

“Everyone has a role to play in ensuring that mealtimes are enjoyable experiences for those in receipt of care services. The social aspect is as important as the nutritional content, and they should not be task orientated. Only by the mealtime being person-centred can dignity be ensured. If it is enjoyable then ultimately the nutritional care will be excellent. An enjoyable meal recognises what people want, and how, where and with whom they want it.”

Image: ECCA chief executive Martin Green