1. Mealtimes Matter

2. MealTimes Matter GLOBALLY Its building on Protected Meal Times

3. REMEMBER ITS EATING FOR GOOD HEALTH NOT HEALTHY EATING
The Challenges
REMEMBER ITS EATING FOR GOOD HEALTH NOT HEALTHY EATING

4. Fact
Many Different Routes
being taken

5. A Brief History
“When a person is compelled, by the pressure of occupation, to continue his business while sick, it ought to be a rule WITHOUT ANY EXCEPTION WHATEVER, that no one shall bring to them or talk to them while they are taking food, nor go on talking to them on interesting subjects up to the last moment before his meals, nor make an engagement with them immediately after, so that there be any hurry of mind while taking them“
" Nothing shall be done in the ward while patients are having their meals“
Florence Nightingale
Patient catering is not about just a food offer, it is about offering a meal offer & experience which fits the patient’s needs and expectations.

6. The devil is in the detail

7. BUILDING ON PROTECTED MEALTIMES
For many Protected Mealtimes became a sign at the door
Mealtimes Matter builds on these principles

8. “We get it right first time every time” for patients
MealTimes Matter – Don’t change Culture
Food is The Best Form of Medicine
Focusing on Food
Dining Companions
Ward Routines – working together
Clinical Teams
Enhancing the Patient Meal Experience
Listen
“We get it right first time every time” for patients

9. Making MealTimes Matter - VALUES
Manage the environment to allow people to eat in a welcoming, clean and tidy area
Ensure a relaxed atmosphere to enjoy the meal experience
Assist people who require help with eating and drinking
Limit non-essential interruptions to focus on providing support at meal times
Staff and visitors recognise the importance of meal times as part of basic care

10. Making MealTimes Matter - Co-ordinator
Key responsibilities include:
Gathering staff prior to meals to prepare patients and to understand patients’ needs at the mealtime
Ensuring patients requiring assistance are identified
Ensuring patients receive the required assistance
Ensuring patients have a positive mealtime experience
Reporting any food quality issues to catering teams
Signing off the meal process as completed once patient feedback has been received

11. MealTimes Matter – Before MealTimes
Ensure Patients requiring assistance are identified and supported using local processes, e.g. red trays/mats/white boards
Preparation
Patients – hand washing, safe eating position
Staff – hand washing and appropriate protective clothing
Environment – clean and tidy inc Aroma
Equipment – use available equipment, e.g. Special needs crockery, remember patients own spectacles if required!

12. MealTimes Matter – During MealTimes
Staffing levels
Minimise non-essential interruptions
Ensure food and drink is within easy reach
Provide assistance where required (open packets, cut up food, pour drinks)
Support people to eat and drink where required
Family, friends and volunteers may assist if this will encourage food and fluid intake and is safe to do so
Provide positive encouragement to increase food and fluid intake
Allow sufficient time for food and drink to be enjoyed

13. MealTimes Matter – After MealTimes
Ensure Patients trays are removed
Liaise with nurses to identify those patients who have left food
Offer hand washing/wipes
Environment – clean and tidy inc Aroma
Tell them when the next meal and drinks are
ASK them what they liked (use positive words not negative words)

14. MealTimes Matter – Accountability
Board level agreement for implementation and rollout
The Senior Nurse is responsible for implementing ward aspects of the mealtime bundle
The Lead Nurse’s are accountable for ensuring robust processes are in place in each ward
The Catering Managers are responsible for adherence to the catering elements of the mealtime plan

15. Going Home (or not)
Support with nutrition and hydration is essential helps prevent re admissions. Where will the discharged patient get support from?
Discharge Packs
Access to procuring adaptive equipment
Crockery
Hydration Jugs & Glasses
Feedback is important so too is Patient involvement
Shaping Menus
Volunteers

16. REMEMBER WE DON’T JUST
COOK AND SERVE FOOD
WE HELP SAVE LIVES

17. LEAVE A LEGACY FOR CHANGE AND ACTION

18. NEVER FORGET THE POWER OF A SMILE WHEN SUPPORTING MEAL TIMES
REMEMBER
NEVER FORGET THE POWER OF A SMILE
WHEN SUPPORTING MEAL TIMES