The Whole Dining Experience was a CQUIN in 2010/11 and was developed to ensure that services looked at key areas around this, particularly around the quality of food and ensuring that it was cooked fresh on site, but also holistically at the experience of dining, staff and service users eating together, and the percentage of bed day price spent on food.

The Healthy Weight CQUIN is currently running this year 2019/20 and covers 4 main areas along the pathway for service users. These are Physical Activity, Food and Nutrition, Treatment Interventions and Workforce. We decided to incorporate this in to the original Whole Dining Experience standards as they follow on from a lot of this work.