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NACC South East

NACC South East. Regional Summer Seminar 25 th June 2014 Brakes Group Head Office, Covent Garden. Agenda. 09:15 – Registration & networking - All 09:50 – Welcome & Sponsors (Brakes) - MXT / PA 10:00 – Business Meeting Last Meeting Minutes - VR

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NACC South East

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  1. NACC South East Regional Summer Seminar 25th June 2014 Brakes Group Head Office, Covent Garden

  2. Agenda • 09:15 – Registration & networking - All • 09:50 – Welcome & Sponsors (Brakes) - MXT / PA • 10:00 – Business Meeting • Last Meeting Minutes - VR • Minutes from National Executive Meeting - MXT • General NACC Update - NR • AOB - All • 10:45 – Coffee Break & Care Cook Viewing • 11:15 – Malnutrition Task Force Presentation - LC • 11:45 – Coeliac UK Presentation - KM • 12:15 – Sanctuary Care Live Presentation - MO • 12:45 – Lunch & networking, sponsored by Brakes • 13:30 – Industry Nutrition Update & FIC Presentation - ES • 14:15 – 2014 Road Relay Interactive Workshop - All • 15:30 - Depart

  3. NACC South East Business Meeting - Last Meeting Minutes - Minutes from National Executive Meeting General NACC Update - AOB

  4. Coffee & Tea Break

  5. Coffee & Tea Break

  6. Malnutrition Task Force Lesley Carter Partnerships & Projects Programme Manager

  7. Summer Seminar Malnutrition task force and the importance within the care sector

  8. The Malnutrition Task Force Independent group of experts across health, social care and local government, united to address the problem of preventable malnutrition in older people

  9. Malnutrition Task Force Mission To ensure the prevention and treatment of preventable malnutrition is embedded in all care and community support services as well as raising awareness amongst older people and their families

  10. Phase 1: Understanding • Research, workshops, learning examples and case studies • Understanding the issues • Understanding what looks good • Finding out what interventions have already taken place to tackle malnutrition - being clear on what has worked

  11. Psychology – depression & apathy Poor breathing and cough from loss of muscle strength Poor Immunity and infections Liver fatty change, functional declinenecrosis, fibrosis Decreased Cardiac output Hypothermia – decline in all functions Impaired wound healing and susceptibility to pressure ulcers Renal function – limited ability to excrete salt and water Consequences of Malnutrition (within days) Impaired gut integrity and immunity Loss of muscle and bone strength - falls and fractures

  12. Potential causes of malnutrition in older people

  13. Phase 2: Developing

  14. Guidance Guides for • Food and beverage providers • Hospitals • Care homes • Local communities • Commissioners Available to download from www.malnutritiontaskforce.org.uk

  15. Five principles for best practice Raising awareness Working together Identifying malnutrition Personalised care, support and treatment Monitoring and evaluation

  16. Phase 3 Testing

  17. The Five Pilot Sites

  18. Social Marketing Campaign

  19. Change Management Process

  20. Evaluation by University of Chester • How has the Change Management programme been received by the different participants in Health Communities? • What are the successes with the Change Management programme? • And what are the issues? (i.e. lessons for improving effectiveness) • How successful was the pilot program? • A written evaluation report for each of the five sites

  21. Phase 4 sharing the learning

  22. Follow our progress

  23. Keep in touch . . . Lesley Carter Projects and Partnerships Programme Manager lesley.carter@ageuk.org.uk

  24. Coeliac UK Kathryn Miller Food Policy Lead, Coeliac UK

  25. Sanctuary Care Mark Ord & Chris Hillyard Hotel, Catering & Support Services Managers

  26. Lunch Lunch kindly sponsored by Brakes

  27. Industry Nutritional Update & FIC Information Eileen Steinbock Head of Health & Nutrition, Brakes

  28. NACCSouth East

  29. FIC • What it is • What we will do • What our customers will need to do

  30. Provision of Food Information to Consumers • EU regulation • Brings together • Food labelling • Food allergens • Nutrition labelling • Came into law October 2011 • Must comply by December 2014

  31. FIC main changes • Nutrition labelling to be mandatory, will be in a different order • Allergy advice line no longer allowed • Allergy information in ingredients list, brakes will highlight allergens in BOLD

  32. Implications for Brakes • Change to every piece of packaging • Trying to coincide with new branding • Any product produced after December 2014 must be in FIC compliant packaging • We may have long shelf life products in 2015 or beyond • New packaging will be seen from the end of 2013

  33. Sodium no longer declared

  34. FIC for food sold loose • This is food sold in catering • Must provide allergen information • Information on 14 allergens • Will no longer be able to say • ‘I do not know what is in the food’ • Applies to all catering

  35. Cereals containing gluten Crustaceans Eggs Fish Peanuts Soya Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin Molluscs 14 allergens

  36. Cereals containing gluten Wheat Barley Rye Oats Spelt Kamut Nuts Almonds Hazelnuts Walnuts Cashews Pecan Brazil nuts Pistachio Macadamia Gluten & nuts

  37. How will caterers provide this information • Must be available • Back of house manual • Internal Website • Access to central database of recipes • Provision • Advice to consumer that this information is available • Notice in restaurant • On the menu • Customer website • Verbal communication with customer

  38. Where will caterers find this information • Packaging • FIC requires allergens to be included in the ingredient list • The name of the allergen must be emphasised in the ingredient list (Brakes Bold) • Other sources • Information to be available at the point of purchase • List on-line • Product advice sheets

  39. Contains lists • Long lists • Match to approved buying lists • Inclusion in recipe analysis systems

  40. What to do with this information

  41. Wrapped so will have allergens on the packaging Caterer does not need to do anything more Front of House Products

  42. General advice on managing allergens

  43. Advice from Brakes

  44. The way forward • Understand the 14 allergen list • Collect allergen information about all your prepared products • Collect recipes • Collect menu ideas (recipes and accompaniments) • Build your own allergen data bank • Have a protocol for keeping this up to date • Train staff in handling allergen enquiries • Do this before December 2014!

  45. Brakes on-line training

  46. New online nutrition course • Certified by AfN • Easy to use online or print and read • Tests after each module, certificate • 4 modules • Intro to balanced diet • Eating well in healthcare sector • Malnutrition & diabetes • Dysphagia, dementia & menu planning

  47. Link to elearning site https://elearning.brake.co.uk

  48. First Screen

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