Dave Daniels-Ekarte is head of hotel services at Exemplar Health Care, a nursing care provider for adults with complex needs. Here he discusses the provider’s approach to modified diets, and how meals are about more than just “nutrition”.

Every meal served in one of our care homes is not just sustenance; it’s an opportunity to improve quality of life, encourage greater wellbeing and help individuals express their identity.

We firmly believe that everyone, no matter their dietary needs, deserves to have a choice of great meals. Yet, as a complex care provider, mealtimes may include supporting people with dysphagia, tracheostomies and PEG feeds [percutaneous endoscopic gastrostomy, involving a feeding tube passed through the abdominal wall].

That’s why, from modified textures to allergen awareness and the management of choking risks, every aspect of our culinary offering is carefully tailored to meet the unique needs of each person we support.

Over the last 12 months, we’ve upskilled over 150 colleagues to not only further understand the risks associated with texture-modified food, but to also help them prepare and present food in a more creative and appetising way.

Our training sessions look at piping skills, so food is presented in a visually appealing and recognisable way, and explore how the flavour of some foods change when modified – helping us to understand why some people may no longer enjoy certain foods once they’ve been modified.

Co-creation at the centre of our ethos

One of the cornerstones of Exemplar Health Care’s ethos is the active involvement of the people we support in everything we do.

Our service user council has a clear focus on co-production, supporting Exemplar Health Care’s decision-making on a wide range of business areas, from marketing and home building, to training and recruitment.

So, it’s no surprise that people have a voice in the foods they consume, and we actively seek their input in menu-planning and meal preparation. By actively engaging people in the menu development process, we’ve been able to diversify our food and drink offer while meeting complex dietary needs.

Food is something that, for so many of us, carries important memories or markers of our identity and life.

In getting to truly know each resident and their tastes, preferences and connections to food, we’ve been able to introduce new and exciting dishes like our texture-modified Scouse – a traditional Liverpudlian stew, and the firm favourite of several of the people we support at our Lakeview care home in Leigh.

Our service user council has also been involved in running our ‘dining round the world’ initiative, taking place this summer. For six weeks, they’ll explore the traditions of six different countries, including traditional foods.

Meeting diverse dietary needs

Our focus on texture-modified foods is also central to mitigating choking risks and ensuring the safety and – importantly – enjoyment of mealtimes.

With around 10% of the people we support requiring some level of texture modification, we’ve set out to explore innovative ways to enhance the dining experience for every individual.

From Level Six soft foods to Level Four purees, we’re continuously refining our offering to ensure they meet the International Dysphagia Diet Standardisation Initiative (IDDSI) framework while maintaining the delicious flavours and nutritional value people deserve.

By prioritising presentation, we’ve been able to elevate texture-modified meals from mere sustenance to tasty meals. As a result, we’ve received rave reviews from the people we support and colleagues alike, which is great for morale and really motivating for our teams.

Promoting health and wellbeing

Of course, providing personalised diets isn’t just about meeting medical requirements; it’s also about promoting overall health and wellbeing. That’s why we’re dedicated to offering a wide range of nutritious options that cater to diverse dietary preferences.

We understand that healthy eating isn’t one-size-fits-all, so we offer an array of plant-based, bean-centric dishes alongside traditional favourites like pies and fish and chips.

By empowering people to make informed choices about their diets, we’re helping to foster healthier eating habits that can last a lifetime.

We’re also taking proactive steps to promote nutritional awareness and engagement throughout our communities. From community garden initiatives to colleague training programs, we’re embedding a culture of culinary excellence that extends far beyond the kitchen.

There’s no reason why food should stop being exciting and pleasing when someone moves into a care home, or if they need modified foods.

We’re committed to continually adapting our food and drink offer to keep capturing the individual importance of mealtimes for all those we support.

By actively involving people in menu planning, offering a diverse range of nutritious options, and promoting nutritional awareness throughout our communities, we’re revolutionising the way we approach dietary management in healthcare.