Henfield nursing home’s new efforts to tackle social distancing

Red Oaks Nursing Home is currently not allowing visitors – except controlled visits, in exceptional circumstances – in light of the coronavirus pandemic.

To soften these changes, the care home has invested in iPads, tablets and smartphones to ensure that residents can communicate with their loved ones, particularly on Mother’s Day.

To mark the occasion, residents and staff enjoyed a celebratory afternoon tea, with one member of staff dressing up as a pink fairy.

Linda Ryan, general manager at the care home, said: “This has been a huge amount of fun and has resulted in many residents in the home now having greater access to technology and keeping in touch with their loved ones in these changing times.”

The residents also celebrated National Nutrition and Hydration week from March 16 to 22.

Despite many supermarket shelves being empty, the home was able to provide a range of food and drink for residents to enjoy.

The week saw residents and staff involved in many food-related activities.

On Monday, March 16, residents were treated to a range of different breakfasts for a Brilliant Brekkie event.

The home provided a wholesome menu, with choices including natural yoghurt with fresh blueberries.

On Tuesday, the Super Snacks event saw residents in the kitchen making flapjacks, gingerbread and millionaires shortcake.

Wednesday’s Funky Fruity event involved residents enjoying pancakes with toppings ranging from traditional lemon and sugar to fresh fruit. Residents joined the activity team in making the pancakes.

Unusual flavoured drinks were sampled and discussed by residents on Thirsty Thursday.

On Friday, there was an afternoon party for residents with dancing and a range of different small bites.

The home places importance on nutrition and hydration in improving the wellbeing of its residents.

Linda Ryan said: “Chefs are trained to meet our residents’ specific dietary requirements as well as all their likes and dislikes.

“In addition to being trained in how to cook delicious and well prepared food, the chefs are trained in nutritional balance and special diets with lots of thought going into menu planning.”

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