Positive Mealtime Experience - MONTHLY

PME1-1<br>Is today's menu clearly displayed?

PME1-2<br>Is the menu easy for residents to understand? (e.g. does the menu use visual pictures of meals?)

PME1-3<br>Are plated options shown to resident’s who may benefit from seeing and smelling the choices?

PME1-4<br>Can residents choose where to eat their meals?

PME1-5<br>Have staff took time to ensure that positioning of residents ensures that they are comfortable whilst eating? (Check resident can reach tables, have been offered a seat out of their wheelchair and that they are not bending to eat at unsuitable heights.)

PME1-6<br>Is there enough space at dining tables / dining room for all residents to eat at dining table should they choose?

PME1-7<br>Are eating areas clearly prepared for the meal service, e.g. tables clean and cleared, cutlery set out, condiments provided?

PME1-8<br>Are residents offered the chance to wash / clean their hands prior to the food service?

<br>PME1-9<br>Are residents provided with napkins with their meal?

PME1-10<br>Are clothing protectors available and of style that promotes dignity?

PME1-11<br>Are residents asked whether they would like a clother protector before it is put on?

<br>PME1-12<br>Do staff serving meals or supporting residents to eat, wear clean designated tunics OR colour coded disposable aprons? (Observe or ask staff for process)

PME1-13<br>Do staff wash their hands prior to serving meals/supporting residents to eat? (Observe)

<br>PME1-14<br>Is suitable (includes adapted where appropriate) crockery and cutlery provided? Check for easy grip cups and cutlery where required and dignity plates and plate guards which enable residents too push the food to the side of the plate to aid eating)

PME1-15<br>Is crockery / cutlery used of good quality, matching, clean, and free from damage?

<br>PME1-16<br>Is the crockery and glassware of familiar design and in a distinctive colour that contrasts with tables and trays?

PME1-17<br>Is it clear that all unnecessary activity has ceased during the meal time (protected mealtimes – i.e. allowing residents to eat their meals without unnecessary interruption and to focus on assisting those residents unable to eat independently)? Note: some residents may benefit from having family or other appropriate individuals present at mealtimes and their presence should not automatically be seen as a breach of this.

PME1-18<br>Is it clear that no medication is given out during the meal time?

PME1-19<br>Is the atmosphere conducive to a pleasant eating experience? (Check, no unpleasant smells, no draughts, loud, blaring TVs, and clanging and banging of plates. Is soothing enjoyable music playing at appropriate volume, adequate lighting, etc.)

PME1-20<br>Are staff (both catering and care) clearly active and involved in the delivery of the food and the mealtime experience?

PME1-21<br>Do staff have time to talk to residents during meal service?

<br>PME1-22<br>For residents who are supported to eat, do staff sit beside them, to the side to enable a dignified experience throughout the meal service?

PME1-23<br>For residents who require support to eat, do staff give their full attention, telling the resident what their meal is and where appropriate, ask them what they would like to try first/their choices?

PME1-24<br>Are there sufficient staff available to support all residents?

PME1-25<br>Do staff give plenty of time to residents who take additional time to eat their meal and support throughout? (e.g. plate of food not left beside resident, resident rushed to finish)

<br>PME1-26<br>Is the mealtime experience calm and unhurried? (Check for evidence of staff supporting more than 1 resident at a time or rushing residents to finish their meals and rushing to clear up.)

PME1-27<br>Is food attractively presented on the plate? (e.g. are separate elements kept apart?)

<br>PME1-28<br>Are trays provided for resident’s who require meals in bedrooms? Are meals covered on the tray during transportation to room? Are napkins, condiments and cutlery provided to the same standard as in the dining room?

PME1-29<br>Is there evidence of effort to make texture modified food and finger food appealing? Check presentation, moulds, have staff kept food separate when serving to resident?

PME1-30<br>Do staff clear and clean the table after ALL residents have finished their meal?

PME1-31<br>Do staff avoid scraping uneaten food off the plate at the table?

PME1-32<br>Do catering staff visit residents after/during the meal to seek feedback, observe resident satisfaction with the meal?