Chef Nikki’s Mission Statement for Penpergwm House

Nikki Burridge’s Mission Statement for Penpergwm House

As we get older it is important to continue to eat well. Changes in our bodies mean that we may need less energy (calories) but we still require the same amounts of protein and important vitamins and minerals to maintain our health and well-being – we call this a nutrient dense diet. Good nutrition and regular physical activity play a protective role in a number of conditions that are more common as we get older

In order for ‘healthy diet provision’ to meet the range of requirements, a variety of food provision need to be offered. A healthy balanced diet, smaller more nutrient dense meals and snacks, fortified food and nourishing drinks are always available at Penpergwm House.

There also needs to be a flexible, adaptable approach to meet the needs of our Residents who may have dementia and those who need a therapeutic diet or a modified texture diet. It is crucial to ensure that the food and drink we provide to our Residents in Penpergwm house is enjoyable, nutritious and accessible, to benefit their health and wellbeing.

Appetising food and drink that meets resident’s individual needs are provided in a positive and caring environment is a key aspect of delivering of our high quality care.

Menu planning is essential to Penpergwm and we achieve a well-balanced and healthy diet for the all the Residents and respond to seasonal and occasional prompts as well.  We always try to meet the standards of nutritional and health needs of our Residents. It also helps us to demonstrate excellent practice in the quality of the food we provide.

All meals being cooked from scratch and using seasonal produce.  Menu planning is done by the Catering Manager who has skill and knowledge pf understanding of resident’s nutritional needs, with input from Staff, Residents, Relatives and Managers.

We consider the different needs and choices of Residents and how we can best accommodate them. For example providing a choice of main or light meals at both mid-day and evening meal will accommodate those who like a larger breakfast and are then not ready for a main meal at mid-day.  We produce a menu that meets the needs of the majority of our Residents with the right balance of energy and nutrients and then adapting this for individual needs.

For people with poor appetites we always aim for a ‘food first’ approach initially with a variety of suitable drinks. ‘Food first’ is a dietary strategy for treating poor dietary intake and unintentional weight loss using every day nourishing food and drinks.

We choose fruit and vegetables in season where possible as they will be available and grown locally. We will also try growing fruit and vegetables in pots or bags and fresh herbs in window boxes, or in a vegetable patch so we can and encourage Residents to join in if able.

Understanding which allergens are present in every meal and snack we provide is an important step in providing food which is safe for our Residents with food allergies and intolerances. Some people are allergic to nuts, lupin, fish, crustaceans, mollusc and eggs. The labelling of bought in products will need to be checked carefully for these allergenic foods are not treated as a special diet. Vegetarian meals and snacks are suitable for all of our Residents and include at least one meal a day on the main menu based on a suitable meat alternative Obtaining information about a Resident’s special dietary requirements in addition to general likes and dislikes

There are different types of vegetarian diets, so we always check what our Resident would like to eat and document it clearly. When people say they are vegetarian this may mean different things to different people and so it is important to speak to them about what they do and don’t eat. Also they may say they don’t eat meat because they are not able to chew it, so we will always check the reasons.

Penpergwm House wants to play a key part in supporting sustainable food. This is about food culture and how decisions are made about growing, buying, storing, cooking and wasting food today that will impact future generations and we care about that very deeply.


NB February 2021