Nutrition
Food and more: the importance of an all-round mealtime experience
Food procurement specialist allmanhall’s Tess Warnes, registered dietitian, and Jo Hall, director, explore the importance of nutrition and hydration in older people, and consider the issue of catering for a dignified and person-centric dining experience
According to the British Association for Parenteral and Enteral Nutrition (BAPEN), 35 per cent of care home residents and 30 per cent of those in hospital in the UK are affected by malnutrition. This has a ripple effect on individuals’ health and wellbeing in many ways, including: n Increased risk of infections. n Poor wound healing. n Mental health decline. n Social isolation. n Increased frailty and falls.
Additionally, the risks of both malnutrition and dehydration increase with age. As we get older, our thirst reflex naturally declines, which means that thirst is no longer a reliable dehydration indicator. Added to this – for those who suffer with a cognitive impairment such as dementia or stroke – memory issues may play a part in either remembering to eat and drink… or how to. Reduced mobility and dexterity may make it harder for some older people, too. There are misconceptions and misunderstandings around the true meaning and impact of a lack of capacity, which can also challenge nutrition and hydration. The stigma of and approach to ‘feeding’ for example. It is essential to take a person-centric approach to food and drink in a care environment. allmanhall’s recent participation in the National Association of Care Catering (NACC) South-West Summer Seminar served to emphasise this point. Here is a small selection of insights from care
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professionals from the round table discussions there: n “Food may be the biggest part of a resident’s day. Let’s have an experience at every mealtime!”
n “Understanding someone’s backstory is so important. What they liked and didn’t like as well as what they enjoy now.”
n “For texture modified foods, make their options the same as everyone else, or look for suitable alternatives.”
n “It is very important to have a conversation between the chefs and the carers.”
These are just a sample, but the importance of food, choice, and a dialogue as staples of the care environment came across loud and clear – as did the importance of not applying assumptions when it comes to lack of capacity. Being able to make choices about what one would like to eat
It is essential to take a person-centric approach to food and drink in a care environment
may be feasible even if support is needed to dress or navigate legal or financial arrangements. This sense of agency and preference should not be undermined – nor should the requirement for a relaxed and unpressurised atmosphere in which to enjoy mealtimes. We are so heartened and inspired to consistently hear from so many of our care client partners about how they encourage carers to sit with residents, recognising the social aspect of the mealtime experience – not feeding, but partaking in food with the individual in a way that is becoming synonymous with the experience of ‘home-style’ care settings. Empowering a diligent team and making it clear that sitting with a resident is still ‘working’ is a good first step, as is encouraging chefs to interact more.
Hydration As well as enabling choice and dignity, there is a responsibility to ensure food that is nutritious and supports dietetic needs, nutrition requirements and hydration. Hydration is critical for many essential bodily processes. Long term dehydration can lead to an increased risk of urinary tract infections, chronic renal disease, and kidney stones.
www.thecarehomeenvironment.com January 2025
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