120 10. Dialogue on the measures taken by the NPM head of the institution to encourage the residents to surround themselves with personal items. The head of the Social Institution accepted the recommendation and promised to strive to make the residential rooms cosier. It jeopardised the right to the protection of property that in the residential rooms, lockers for storing personal belongings were not ensured for every resident. The head of the Social Institution informed me that, in accordance with my recommendation, 140 furniture locks were installed and the residents’ own clothes were placed in the cabinets. The furniture in the rooms (beds, cabinets, tables, chairs and bedside tables) was worn down, the covers of the sofas in the lounge were shabby. I asked the head of the Social Institution to place neat furniture in the rooms and the lounge in order to create a pleasant living environment for the residents. I was informed by the head of the Social Institution that he was striving to realise my request depending on the budgetary resources. The daily menus were not displayed anywhere and they did not indicate either the calorie values of the meals or the lists of macronutrients. From the dietary menus, it could not be concluded what kind of diets they contained, what the nutrient values or carbohydrate contents of the meals were. The catering manager prepared the ingredient portion form in a handwritten form, from which it could not be concluded what quantities of ingredients are used for the individual dietary meals, in lack of quantitative indicators for the preparation of these meals. In my recommendation, I asked the head of the institution to clarify the contents of the ingredient portion form in order to ensure that the residents who need dietary meals always receive the appropriate nutrients. I was informed by the head of the Social Institution that he would propose that the representative of the company obliged to provide catering services complement the data content of the menus. In my response, I made a strong point of that the nutrient content of the meals in the menu should be indicated in harmony with the type and quantity of the ingredients that are contained by the individual meals according to the ingredient portion form. In addition to the indication of the nutrient content of the meals, ingredient portion forms should also be prepared, to make sure that the nutrient content can be calculated and controlled. The members of the visiting delegation had lunch at the Social Institution on both days of the visit and they had the meals that were provided to the residents in the framework of their regular diet. The meals did not taste good, their texture was not appropriate either. I asked the head of the Social Institution to strive to improve the enjoyment value of the meals. The head of the Social Institution is to introduce the use of a “tasting sheet”, in which the comments made by the residents and the staff regarding the served meals will be summarised by the heads of the care units. In my response, I called the attention of the head of the Social Institution to ensuring that