NUTRITION AND HYDRATION Bringing residents together during mealtimes


can create a sense of community within the home for residents and staff members alike. Activities based around food encourage interaction and conversation. Carers assisting with meals in residents’ rooms also provide opportunities for social interaction, ensuring residents feel supported and connected even when they cannot join group settings. The same can be said about staff working in the


establishment, they too need to be encouraged to enjoy a healthy balanced diet and to be made to feel part of the total picture. Food and beverages are essential to the


wellbeing of every induvial and should be high on the agenda for any strategic plan. The catering staff should be consulted whenever food and beverage policies are reviewed.


The role of the caterer during a CQC visit Regulation 14 of the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014 focuses on ensuring that service users’ nutritional and hydration needs are met. This now forms part of any Care Quality Commission (CQC) inspection, so it is imperative that all the team are fully aware of their responsibilities. Where food is provided, healthcare organisations should have systems in place to ensure: n A choice of suitable, nutritious food and drink, provided in sufficient quantities to meet the patient’s needs.


n Food and drink that meet the reasonable requirements arising from a patients’ religious or cultural background.


n Ensure adequate finance to provide for food and drink.


n Provision of food and drink includes oral nutritional supplements and artificial nutrition in the form of intravenous fluids when appropriate.


n Help with eating and drinking is given to those people identified as vulnerable.


Some good practice tips: n Get buy in from the top and keep them informed. Change happens when the leaders are engaged. Good nutrition saves money and improves quality of life.


n Train the catering team and care leaders in nutrition – you cannot elevate nutritional care without knowing what good nutrition is.


n Link KPIs to nutrition – this also helps with CQC visits!


n Get to know fresh ingredient suppliers and what they can do to help raise nutrition awareness.


n Taste test and encourage nutritionally dense recipes.


n Provide a visual menu at each service. n Hold food-based events to raise awareness for everyone.


n Break the biscuit routine with savoury snacks and a cheese board with afternoon tea.


n Educate staff on the importance of hydration and its benefits.


n Ensure that hydration is always available throughout.


Visit www.thenacc.co.uk or scan the QR code for more information.


THE CARE HOME INDUSTRY HANDBOOK 2026 25


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