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Monday, May 16, 2016
Nutrition & Hydration Week
At Oakland’s Village Dementia unit they celebrated the week with a different theme every day. They kicked the week off with Smoothie and Milkshake Monday, client’s staff and visitors sampled Brain Boosting Smoothies made with ingredients to help brain function.
Tasty Tuesday saw clients, staff and visitors sampling different foods from around the world, such as vegetable spring rolls and vegetable samosas.
On Wednesday they joined in with the Global Tea Party, they enjoyed the afternoon with a Vintage Theme tea party. They had around 48 people from residential and day centre clientsand visitors attend the tea party., Those in attendance enjoyed a cup of tea or coffee and a wide variety of cakes and scones.
Thirsty Thursday saw clients, staff and visitors have a wide variety of squashes and juices to sample along with information about the importance of staying hydrated.
On Fruity Friday clients, staff and visitors could sample different fruits along with information about vitamins and staying healthy.
The Riverside Nursing Home in Sherborne Dorset really enjoyed their foody week with their residents which concluded with Fruity Friday. They did add they like the newsletters as they are “full of ideas that we can try here in our own Home”. Thank you.
In sunny Sherwood Forest NHS Foundation Trust they had their Nutrition Link nurses make their pledges to improve nutrition / hydration in their areas. At the end of the week the best pledge was drawn, and a prize of a hamper for the winner.
Monday 14th and Tuesday 15th. They had stands promoting good nutrition and hydration in the main reception of Kings Mill Hospital
Wednesday 16th – They took part in Guinness world record attempt for the largest multi-site afternoon tea party
Thursday 17th – Afternoon teas were also served to all patients on all wards
Friday 18th – Senior nursing staff and managers participated in a meal service as part of their ‘back to the floor Friday’
Gillibrand Hall Nursing Care Home, Chorley, Lancashire held a five a day challenge to increase fruit and vegetables intake. Their chef offered smoothies, fresh fruit juice and fruit for breakfast as well as adding fruit in scones, and puddings. On Monday the dietitan was invited in to raise awareness of 100kcal booster suggestions. This was attended by the fluid and nutrition champions, the chef, nurses and care assistants. On Tuesday the senior management team attended for lunch, they were joined by the residents for the dining experience and talked to the residents about the food offered and used the feedback to develop the menu’s. On Wednesday we held a ‘bake off’ with staff making cakes and residents judged the best. The cakes were served as part of the afternoon tea using vintage china. On Friday to round off the week they held a ‘Mocktail party’ with mocktails being tested to increase fluid intake.
Across the Irish Sea in the Republic of Ireland at the St. Mary’s Hospital, Phoenix Park, Dublin they held the following events to celebrate the week.
Monday – Sunday – Information Stands in the Staff Restaurant & Teach Iosa (Resident Area)
Tuesday – Teas on Tuesday – They offered the residents the opportunity to experience new flavours of tea by making herbal and fruit teas available on our afternoon tea round.
Wednesday – Worldwide Afternoon Tea- They participated in the Worldwide Afternoon Tea with Tea/Coffee and Scones served with cream and jam, plus there was music, a Nutrition Quiz, Raffle& Spot Prizes
Thursday – They celebrated St. Patricks Day with a Traditional Irish Menu - At lunchtime serving Beef & Guinness Casserole with Carrots & Creamed Potatoes. Dessert was reflective of the colours in the Irish Flag with Kiwi Fruit, Mandarin Orange and Fresh Cream Meringue and for Evening Teas they served a Traditional Dublin Coddle.