1. NHS Forth Valley ‘ keeping the meal real ’ Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

2. 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

3. . strategy and policy Scottish Governments 20/20 vision Equally Well review 2013 Local Authority SOA Organisation own plans and outcomes AHP & Dietetic Outcomes Oral and dental health plan Person centred approach

4. 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

5. You don't have to mention the word ‘healthy’ when doing food activities, its really just about making and talking about ‘food’

6. Conversation Literacy Social Wellbeing Relationships Informal Using FOOD as a vehicle Friendships Self esteem Interactive Achievement Increasing skills Healthy eating Oral health

7. 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

8. Effective partners NHS Forth Valley, Dietetic Department Loreto Care, Gary Place Falkirk Council Leaving Care Team

9. Food & Health course Practical cooking Cooking with groups Resources Support with funding Programme to suit their young people learning together Staff Service users Interactive and fun = success The food journey

10. 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.

11. 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

12. “ I didn’t know why they were there hunched around the table, but when you came and said they had all passed, they all put their shoulders up and you could see how chuffed they were”

13. Amy’s story Food & 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

14. Keeping the Meal Real supports staff to deliver practical food sessions to improve clients’ confidence and skills within food preparation, shopping and budgeting

15. 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.

16. supports staff to integrate and deliver basic food messages and sessions into the services they offer. Keeping the Meal Real with Mini Steps Toolkit

17. 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

18. What will make it easier for staff What will make it easier for clients/service users