FOOD & DRINK AN INTEGRAL APPROACH
Tess Warnes, registered dietitian at food procurement specialist allmanhall, explores the importance of nutrition and hydration in older people, and why there should be a person- centric approach to food in a care environment.
Proper nutrition and hydration are critical in care homes, directly impacting the health, wellbeing, and overall quality of life for residents. Research by BAPEN reveals that malnutrition affects 35% of care home residents in the UK, leading to a variety of health issues including increased infections, poor wound healing, mental health decline, social isolation and increased frailty. This underlines the need for a comprehensive, person-centric approach to food and drink in these environments.
fluid intake include offering a variety of beverages, promoting ‘hydration hour’ with mocktails, and providing high-fluid-content foods like soups and yogurts. It's also important to educate care home staff on recognising signs of dehydration, which can manifest as tiredness, headaches, and poor concentration.
“Malnutrition affects 35% of care home residents in the UK.”
As people age, the risks of malnutrition and dehydration increase, compounded by the natural decline in thirst reflex and, in some cases, cognitive impairments such as dementia. These factors make it challenging for older individuals to maintain adequate nutrition and hydration. Therefore, it's crucial that care home staff adopt a dignified approach to meals, recognising that the involvement in making choices about food remains important even when other capacities are diminished.
At a recent National Association of Care Catering (NACC) Seminar, care professionals emphasised the significance of creating a positive mealtime experience. Engaging residents in conversations about their food preferences, understanding their personal histories, and ensuring that texture-modified meals are both nutritious and appealing are vital steps in enhancing mealtime satisfaction.
Hydration is equally important, playing a key role in bodily functions and the prevention of conditions like urinary tract infections and chronic renal disease. Strategies to encourage
Nutritionally, care homes should focus on nutrient-dense foods rather than calorie-dense ones. Incorporating ingredients like eggs, seeds, and Greek yogurt can help ensure that residents receive essential nutrients. Additionally, increasing dietary fibre through foods like whole grains, legumes, and unpeeled fruits can support digestive health and reduce the risk of conditions such as diabetes and heart disease. It's important, however, to introduce fibre gradually to avoid digestive discomfort.
For residents with dysphagia, a condition that impairs swallowing, care homes must offer texture-modified diets that are both safe and nutritious. Providing adequate training for staff on preparing these meals, ensuring that they are nutritionally fortified, and enhancing flavours with herbs and spices can make these meals more enjoyable for residents.
“Signs of dehydration can
manifest as tiredness, headaches, and poor concentration.”
In conclusion, providing a holistic, person-centric dining experience in care homes is essential for maintaining the health and dignity of residents. By focusing on nutrition, hydration, and individual preferences, care homes can significantly enhance the quality of life for their residents. The mealtime experience is so much more than just food.
https://allmanhall.co.uk
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www.tomorrowscare.co.uk
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