Regional Summer Seminar
25th June 2014
Brakes Group Head Office, Covent Garden
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09:15 – Registration & networking
09:50 – Welcome & Sponsors (Brakes)
10:00 – Business Meeting
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Last Meeting Minutes
Minutes from National Executive Meeting
General NACC Update
AOB
10:45
11:15
11:45
12:15
12:45
13:30
14:15
15:30
- All
- MXT / PA
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VR
MXT
NR
All
– Coffee Break & Care Cook Viewing
– Malnutrition Task Force Presentation
– Coeliac UK Presentation
– Sanctuary Care Live Presentation
– Lunch & networking, sponsored by Brakes
– Industry Nutrition Update & FIC Presentation
– 2014 Road Relay Interactive Workshop
- Depart
- LC
- KM
- MO
- ES
- All
Business Meeting
- Last Meeting Minutes
- Minutes from National Executive Meeting
-General NACC Update
- AOB
Lesley Carter
Partnerships & Projects Programme Manager
Malnutrition task force and
the importance within the care sector
Independent group of experts across health,
social care and local government, united to
address the problem of preventable
malnutrition in older people
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
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
Consequences of Malnutrition (within days)
Psychology –
depression & apathy
Poor breathing and
cough from loss of
muscle strength
Liver fatty change,
functional decline
necrosis, fibrosis
Impaired wound
healing and
susceptibility to
pressure ulcers
Impaired gut
integrity and
immunity
Poor Immunity
and infections
Decreased
Cardiac output
Hypothermia –
decline in all
functions
Renal function –
limited ability to
excrete salt
and water
Loss of muscle and
bone strength - falls
and fractures
Potential causes of malnutrition in older people
low
incom
e
Being
over
65
Physical
issues
Poor mobility
Relying
on
some
one
else for
food
Socially
isolated,
living alone,
ability to
cook
Identification
of risk
Monitoring
Identification
of needs
Care and treatment
Guides for
 Food and beverage providers
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Hospitals
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Care homes
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Local communities
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Commissioners
Available to download from
www.malnutritiontaskforce.org.uk
Five principles for best practice
①
Raising awareness
②
Working together
③
Identifying malnutrition
④
Personalised care, support and treatment
⑤
Monitoring and evaluation
Phase 3 Testing
Five pilot sites
Social marketing campaign
Implementation
Evaluation
Sharing the learning
The Five Pilot Sites
Gateshead
LambethSouthwark
Salford
Kent
Dorset
Change Management Process
Measuring,
monitoring and
embedding
change
Making it
happen
- prioritise and
implement
action
Preparing to
make the change
- form a team
Knowing where you
are and where you
want to be
- understand the
problem
- agree a shared
purpose and vision
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
Tools
Website
Evaluation
Conference
Follow our progress
www.malnutritiontaskforce.org.uk
Follow us on Twitter @MalnutritionTF
Subscribe to our newsletter via website
Keep in touch . . .
Lesley Carter
Projects and Partnerships Programme Manager
lesley.carter@ageuk.org.uk
Kathryn Miller
Food Policy Lead, Coeliac UK
Mark Ord & Chris Hillyard
Hotel, Catering & Support Services Managers
Lunch kindly sponsored by Brakes
Eileen Steinbock
Head of Health & Nutrition, Brakes
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What it is
What we will do
What our customers will need to do
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EU regulation
Brings together
◦ Food labelling
◦ Food allergens
◦ Nutrition labelling
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Came into law October 2011
Must comply by December 2014
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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
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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
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Sodium no longer declared
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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
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Cereals
containing gluten
Crustaceans
Eggs
Fish
Peanuts
Soya
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Milk
Nuts
Celery
Mustard
Sesame seeds
Sulphur dioxide
Lupin
Molluscs
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Cereals containing
gluten
◦ Wheat
◦ Barley
◦ Rye
◦ Oats
◦ Spelt
◦ Kamut
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Nuts
◦ Almonds
◦ Hazelnuts
◦ Walnuts
◦ Cashews
◦ Pecan
◦ Brazil nuts
◦ Pistachio
◦ Macadamia
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Must be available
◦ Back of house manual
◦ Internal Website
◦ Access to central database of recipes
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Provision
◦ Advice to consumer that this information is available
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Notice in restaurant
On the menu
Customer website
Verbal communication with customer
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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)
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Other sources
◦ Information to be available at the point of
purchase
 List on-line
 Product advice sheets
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Long lists
◦ Match to approved
buying lists
◦ Inclusion in recipe
analysis systems
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Brakes Code
Product Title
Contains Peanuts
89 Whole Grapefruit Segments
N
in Light Syrup
94 Whole Mandarin Orange
N Segments in Light
102 Whole Orange Segments
N in Light Syrup
186 Baked Beans in Tomato
N Sauce
187 Sliced Beetroot
N
244 Italian Peeled Plum Tomatoes
N
255 Dessicated Coconut N
261 White Vanilla Flavour Ice
N Cream
268 Seedless Raisins
N
301 Caster Sugar
N
308 Granulated Sugar
N
318 Vanilla Pods
N
533 Long Grain Rice
N
544 Short Grain Pudding Rice
N
548 Red Lentils
N
551 Yellow Split Peas
N
554 Green Split Peas
N
557 Cereal Broth Mix
N
560 Dried Marrowfat Peas N
562 Pearl Barley
N
563 Haricot Beans
N
564 Butter Beans
N
568 Semolina
N
740 Dark Pitted Cherries inNLight Syrup
801 Raspberry Flavour JellyNCrystals
802 Strawberry Flavour Jelly
N Crystals
803 Orange Flavour Jelly Crystals
N
804 Lemon Flavour Jelly Crystals
N
839 Puff Pastry Pie Tops N
965 Sweetener Granules Sachets
N
1020 Tuna Cheesey Bake N
1050 Cannellini Beans In Water
N
1068 Cooked Supreme Of Chicken
N
(Pasteurised)
1069 19mm Cooked Diced Chicken
N
Breast
1071 Chicken Korma
N
1075 Cottage Pie
N
1080 Cooked Roast Chicken N
Drumsticks
1085 All Purpose Pastry Mix N
Contains Other Nuts
N
Syrup
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Contains Egg
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Contains Fish
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Y
N
N
N
N
N
N
N
Contains Milk
N
N
N
N
N
N
N
Y
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
N
Y
N
N
N
Y
Y
N
Y
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Ingredient
Milk
Soya
Gluten
from
Wheat
Nuts
Fish
Crustaceans
Cod
N
N
N
N
Y
N
Prawns
N
N
N
N
N
Y
Brakes
Béchamel
Sauce
Y
Y
N
N
N
N
Potato
N
N
N
N
N
N
Cream
Y
N
N
N
N
N
Pepper
N
N
N
N
N
N
DISH
Y
Y
N
N
Y
Y
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Wrapped so will have allergens on the
packaging
Caterer does not need to do anything more
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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
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Do this before December 2014!
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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
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https://elearning.brake.co.uk
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This is our competition !!!
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Tuesday 11th November
Collect Meal from the South West Region – Hampshire tbc
7 x handover points across the region during the day
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Most imaginative forms of transport
Landmark venues / iconic settings
As many people who can help as possible
Need loads of help with PR / Vehicles / Video / Pictures / Drivers……the list goes on
MXT to give some examples of the offers we have had so far……..
We need to start to plan the day within our region
Handover to the Midlands Region either that evening or the next
morning in Cambridgeshire / Suffolk borders
We will make ours the best and most ‘high profile’ segment of the
week
Need to get a draft plan agreed and any idea is a good idea.
MXT / Viv / Cathy to lead a group…