This course is ideal for chefs, it provides them with nutritional knowledge and considerations for meeting all dietary and nutritional needs when contributing to menu planning. This includes current best practice guidance using the Care Home Digest.
This course will cover:
Regulation 14 – meeting nutritional needs - overview of the legal requirements
Guidelines and best practice -care home digest
Nutrition: Definitions of nutrition and nutrient groups
Menu planning considerations including snack provision
Common Dietary needs – malnutrition, dysphagia and dementia considerations
Structuring resident feedback to measure improvements
Definition of hydration and integration of good hydration
Designing nutrition strategies and charters to measure impact
WHO SHOULD ATTEND
Care Home Leads, Care Home Managers, Chefs supporting direct resident nutrition, quality roles and regional roles in care organisations.
This course is led by Ms Sophie Murray, Registered nurse in mental health and nutritional therapist. Sophie has spent the last 15 years in Lead roles in the care industry integrating nutrition and dining in to care homes. As a registered nurse, nutritional therapist and former restauranteur, her combined skill sets have enable her to worked across all disciplines in care homes, supporting to integrate care with catering using workable models. She has supported in producing guidance for CQC inspectors and is on the core committee with IDDSI UK IRG and currently leading on 2 qualifications for Chefs in Healthcare and was one of the authors of the current Care Home Digest, the guidance document for the industry in this area.