nhs forth valley keeping the meal real susan kennedy health improvement specialist department of...

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

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. 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

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Page 1: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

NHS Forth Valley ‘keeping the meal real’

Susan Kennedy Health Improvement Specialist

Department of Nutrition and Dietetics

Page 2: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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

Page 3: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

.

strategy and policy

Scottish Governments 20/20 vision

Equally Well

review 2013

Local

Authorit

y SOA

Organisation own plans and outcomes

AHP & Dietetic

Outcomes

Oral and

dental

health

plan

Person centred approach

Page 4: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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

Page 5: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

You don't have to mention the word ‘healthy’ when doing food activities, its

really just about making and talking

about ‘food’

Page 6: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Conversation

Literacy Social

Wellbeing

Relationships

Informal

Using FOOD

as a vehicle

Friendships

Self esteem

Interactive

Achievement

Increasing skills Healthy eating

Oral health

Page 7: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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

Page 8: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Effective partners

• NHS Forth Valley, Dietetic Department • Loreto Care, Gary Place • Falkirk Council Leaving

Care Team

Page 9: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

• Food & Health course

• Practical cooking

• Cooking with groups

• Resources

• Support with funding

• Programme to suit their young people

learning togetherStaff

Service users

Interactive and fun = success

The food journey

Page 10: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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.

Page 11: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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

Page 12: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

“ I didn’t know why they

were there hunchedaround the table, butwhen you came and

saidthey had all passed,

they all put theirshoulders up and you

could see how chuffed

they were”

Page 13: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Amy’s storyFood & 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

Page 14: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Keeping the Meal Real

supports staff to deliver practical food sessions to improve clients’ confidence and skills within food preparation, shopping and budgeting

Page 15: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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.

Page 16: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

supports staff to integrate and deliver basic food messages and sessions into the services they offer.

 

Keeping the Meal Real with Mini Steps Toolkit

Page 17: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

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

Page 18: NHS Forth Valley  keeping the meal real  Susan Kennedy Health Improvement Specialist Department of Nutrition and Dietetics

Discussion

• What will make it easier for staff

• What will make it easier for clients/service users