Catering provision in a care home environment should not be viewed in isolation. The chef and catering team are a vital part of the care team and should be treated as such, says Neel Radia, national chair, National Association of Care Catering (NACC)
I’m often asked the question: “Does catering get enough attention within care environments?” Rewind three decades to when the National Association of Care Catering (NACC) was founded and the answer would have been a resounding “No”.
For 30 years, the NACC has been committed to raising standards of care catering across the UK and championing the positive impact nutrition, hydration and mealtimes have on the physical and emotional health and wellbeing of care service users. Today, thanks to the tenacity and hard work of NACC members and care caterers, coupled with a changing focus and policies on eating for health, I’m pleased to say it’s a different, more positive picture.
Good nutrition and hydration are at the core of safe, quality care and this is now widely recognised by care professionals and regulatory bodies as well as residents and their loved ones. Highly skilled care chefs work closely with other care staff to understand the individual needs of residents and ensure the food they receive enhances their health and wellbeing.
Log in or register FREE to read the rest
This story is Premium Content and is only available to registered users. Please log in at the top of the page to view the full text.
If you don't already have an account, please register with us completely free of charge.
