The Elms - Crosshouse

1. The provider should ensure that people are actively involved in planning menus and making decisions about meals. This includes creating opportunities for residents to contribute ideas for menu development and ensuring that food choices reflect their preferences, cultural needs, and dietary requirements. This is to ensure that care and support is consistent with the Health and Social Care Standards (HSCS) which state that: ' I can choose suitably presented and healthy meals and snacks, including fresh fruit and vegetables, and participate in menu planning' (HSCS 1.33); and ' I am actively encouraged to be involved in improving the service I use, in a spirit of genuine partnership' (HSCS 4.7).

2. The provider should ensure that future planning and end-of-life wishes are discussed and documented for all permanent residents. This includes creating clear, person-centred plans that reflect people’s preferences for future care and support, including decisions about treatment, comfort measures, and place of care. This is to ensure that care and support is consistent with the Health and Social Care Standards (HSCS) which state that: ' I am supported to plan ahead and have as much control as possible over my future health and care needs' (HSCS 1.7); and ' I am supported to live well right up to the end of my life' (HSCS 1.8).