Improving resident wellbeing
One of the first priorities was overhauling its catering operations. At the time, an in-house cook worked a few days a week, with carers helping out at other times. “I wasn’t happy that carers were in the kitchen as it took them away from the priority of caring for residents. “The other issue was that, while the food was tasty, it wasn’t especially well presented or particularly nutritious and the choice was ‘take it or leave it.’ For me, that was unacceptable.”
Another factor for Paul was a resident suffering with chewing and swallowing difficulties that faced being fed through a tube for the rest of her life. “Blended food just wasn’t working for her, so PEG-feeding seemed the only way.” With a background in food technology, Paul knew about apetito’s texture-modified range and decided to find out more. “The texture-modified range was perfect for us, but I also wanted a total system that would cater for all our residents. I was impressed by the consistently high quality of apetito’s meals, particularly the colour and presentation. “Before making the decision, I went to apetito’s kitchens to see how they made their food. It was just like ours except on a bigger scale, which was very reassuring.”
All residents at The Willows are weighed weekly and every single one of them has gained weight since apetito’s meals were introduced, including those who have previously struggled to maintain a healthy level. "The sister of one resident who has been here just three weeks has said her brother is already looking much healthier – and the food he receives must play a big part of that improvement.”
"The meals were a big hit, especially when they heard how the nutrients are preserved during the freezing process, making the food often more nutritious than traditional care home catering."