NUTRITION AND HYDRATION


This, in turn, may cause health and wellbeing problems. The right diet will improves a resident’s ability to stay more active and to enjoy life. Poor hydration can cause a variety of symptoms, including headaches, fatigue, lack of focus, dizziness, and, in some severe cases, fainting. Dehydration can exacerbate symptoms of dementia. People living with dementia may have difficulty recognising thirst, remembering to drink, or communicating their need for fluids, so it is important that carers keep a constant vigil for those they are responsible for.


Hydration facts n Water is one of the key elements responsible for human life on earth and is vital for our survival. The human brain is composed of as much as 75 per cent water and often feels the effects of dehydration quickly.


n The British Dietetic Association (BDA) recommends that, as a general rule, older women need to drink at least 1,600ml fluid per day and older men need at least 2,000ml fluid per day.


n Water helps to support so much of the body’s mechanisms as it enables the communication channels between cells.


Providing high quality,


nutritious meals – the challenges Effective menu planning is not easy. It is a skill that needs to be learnt – think of it as a giant jigsaw puzzle where every piece needs to fit together perfectly. Managers and chefs also need to have a reasonable understanding nutrition in its broadest sense. There is plenty of help available. The BDA has


created, in association with NACC, the Care Home Digest – a free resource to support menu planning and dining. Be creative when planning menus. As well as


following the macro nutrient template in the Care Home Digest, do not forget the micronutrients too. For example, an avocado has more than twice as


24 THE CARE HOME INDUSTRY HANDBOOK 2026


much potassium as a banana. Broccoli contains twice the vitamin C of an orange, although dairy products are more easily absorbed and should be seen as replacements. Remember that menus should match with


preferences and needs, and are also an opportunity to introduce new flavours – especially if there are highly nutritious items that may benefit. Where possible, consider offering smaller, but


more frequent meals, say 5 – 6 small meals rather than the conventional 3 large meals. You should also consider medical conditions such as dysphagia (difficulty in swallowing) and allergies and allergic reactions – even among the older generations these seem to be increasingly prevalent. Above all, meals should be made appealing.


Attractively presented food has a much higher chance of being consumed – there is no nutritional benefit in an uneaten meal. Every meal experience should be one that the resident looks forward to. Costs are also an issue. Ever-rising inflation


is affecting everyone, so a creative approach to menus will always help costs. Cooking from scratch saves money if recipes are well planned, utilising plant-based ingredients within some composite dishes such as shepherd’s pie with modified textured protein (MTP). Using lesser-known fish, alternative meat cuts, seasonal fruit and vegetables, and the use of vegetable excess leaves and peels in soups can all help reduce the overall costs of the service. The cost of food in some establishments is less than £5 per resident per day. We need to respect the value of good nutrition and hydration in the care sector and budget more for food and drinks for our residents.


Enhancing social interaction – how food plays its part Food plays a vital role for residents, helping them to socialise. A well-structured and supported dining experience will be one of the main part of a resident’s social life. It should not be rushed.


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