Regional Summer Seminar 25th June 2014 Brakes Group Head Office, Covent Garden 09:15 – Registration & networking 09:50 – Welcome & Sponsors (Brakes) 10:00 – Business Meeting ◦ ◦ ◦ ◦ 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 - 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 Hospitals Care homes Local communities 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 28 What it is What we will do What our customers will need to do 29 EU regulation Brings together ◦ Food labelling ◦ Food allergens ◦ Nutrition labelling Came into law October 2011 Must comply by December 2014 30 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 31 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 32 33 Sodium no longer declared 34 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 35 Cereals containing gluten Crustaceans Eggs Fish Peanuts Soya Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin Molluscs 36 Cereals containing gluten ◦ Wheat ◦ Barley ◦ Rye ◦ Oats ◦ Spelt ◦ Kamut Nuts ◦ Almonds ◦ Hazelnuts ◦ Walnuts ◦ Cashews ◦ Pecan ◦ Brazil nuts ◦ Pistachio ◦ Macadamia 37 Must be available ◦ Back of house manual ◦ Internal Website ◦ Access to central database of recipes Provision ◦ Advice to consumer that this information is available Notice in restaurant On the menu Customer website Verbal communication with customer 38 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) Other sources ◦ Information to be available at the point of purchase List on-line Product advice sheets 39 40 Long lists ◦ Match to approved buying lists ◦ Inclusion in recipe analysis systems 41 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 42 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 Wrapped so will have allergens on the packaging Caterer does not need to do anything more 43 44 45 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 Do this before December 2014! 46 47 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 48 https://elearning.brake.co.uk 49 50 51 52 53 54 55 56 57 58 This is our competition !!! Tuesday 11th November Collect Meal from the South West Region – Hampshire tbc 7 x handover points across the region during the day ◦ ◦ ◦ ◦ ◦ 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…