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{{org_field_name}}

Registration Number: {{org_field_registration_no}}

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Mealtimes Policy

1. Purpose This policy outlines {{org_field_name}}’s approach to providing a positive, person-centred, and nutritionally balanced mealtime experience for the people we support. It ensures compliance with CQC regulations, the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, and Regulation 14 – Meeting Nutritional and Hydration Needs. Our goal is to promote well-being, dignity, choice, and independence while ensuring that all individuals receive adequate nutrition and hydration in a safe and enjoyable manner.

2. Scope This policy applies to all care staff, catering teams, nurses, and support workers involved in meal preparation, assistance with eating, and nutritional support at {{org_field_name}}. It covers meal provision, dietary requirements, support with eating, and safeguarding individuals against malnutrition and dehydration.

3. Legal and Regulatory Framework

• Regulation 14 – Meeting Nutritional and Hydration Needs: Ensures that individuals receive appropriate food and drink to sustain good health.
• Regulation 9 – Person-Centred Care: Ensures that meal choices and support are tailored to individual needs and preferences.
• Regulation 10 – Dignity and Respect: Promotes mealtimes as an opportunity to enhance dignity and social engagement.
• Care Act 2014: Highlights the duty of care in meeting individuals’ nutritional and hydration needs.
• National Institute for Health and Care Excellence (NICE) Guidance: Recommends best practices for nutritional support in care settings.

4. Principles of Mealtime Management

• Dignity and Choice: Individuals should have autonomy over their meal choices, including what, when, and where they eat.
• Social and Enjoyable Mealtimes: Mealtimes should be a positive experience that fosters social engagement.
• Nutritional Adequacy: Meals must be balanced, varied, and meet dietary needs.
• Safe and Supportive Eating Environment: Individuals should receive appropriate assistance, with risks such as choking and dehydration mitigated.
• Cultural and Religious Considerations: Meal options must reflect personal, cultural, and religious preferences.

5. Meal Planning and Nutrition

• Balanced Meal Provision:
  • Meals must meet nutritional guidelines, incorporating protein, carbohydrates, fibre, vitamins, and minerals.
  • Staff must monitor and support individuals at risk of malnutrition or dehydration.
• Hydration Support:
  • Fresh water and a variety of fluids must be available at all times.
  • Individuals requiring additional hydration support (e.g., thickened fluids) must have personalised hydration plans.
• Special Dietary Requirements:
  • Diabetic, low-sodium, and texture-modified diets must be provided where required.
  • Vegetarian, vegan, halal, kosher, and other cultural/religious dietary needs must be catered for.
  • Meals must be adapted for individuals with dysphagia in line with the International Dysphagia Diet Standardisation Initiative (IDDSI).

6. Person-Centred Mealtime Support

• Encouraging Independence:
  • Adaptive cutlery and feeding aids must be provided where necessary.
  • Individuals who can self-feed should be supported and encouraged.
• Assistance with Eating:
  • Care staff must assist individuals requiring support in a respectful, unhurried manner.
  • Proper positioning must be maintained to reduce the risk of choking and aspiration.
• Communication Support:
  • Individuals with communication needs should be supported with visual menus, Makaton, or speech aids.
  • Staff must offer clear choices and respect personal preferences.

7. Creating a Positive Dining Environment

• Comfortable and Welcoming Setting:
  • Tables must be set appropriately, with attention to cleanliness and presentation.
  • Mealtime areas should be calm, free from excessive noise, and pleasant.
• Flexibility in Mealtimes:
  • Individuals should be offered meals at their preferred times, accommodating late risers and early eaters.
• Encouraging Social Interaction:
  • Those wishing to eat with others should be encouraged to dine in communal areas.
  • Private dining options should be available for those preferring to eat alone.

8. Monitoring Nutritional Well-being

• Weight Monitoring and Nutritional Screening:
  • Regular weight checks must be recorded in care plans.
  • MUST (Malnutrition Universal Screening Tool) assessments must be conducted where necessary.
  • Referral to dietitians if malnutrition or dehydration risks are identified.
• Recording and Reporting:
  • Food and fluid intake must be recorded for individuals at risk.
  • Any signs of malnutrition, weight loss, or swallowing difficulties must be reported to the Registered Manager and relevant health professionals.

9. Safeguarding Against Malnutrition and Dehydration

• Identifying At-Risk Individuals:
  • Staff must be vigilant in recognising signs of poor appetite, swallowing difficulties, and dehydration.
  • Individuals with dementia, swallowing disorders, or long-term conditions require proactive monitoring.
• Choking Prevention Measures:
  • Staff must be trained in safe swallowing techniques and first aid for choking.
  • Individuals requiring modified diets must have clear care plans and risk assessments.
• Escalation Procedures:
  • Any concerns must be reported immediately to healthcare professionals.
  • Adjustments to meals must be made as necessary following dietitian or speech and language therapist (SALT) advice.

10. Staff Training and Responsibilities

• Mandatory Training:
  • Staff must receive food safety, nutrition, and mealtime assistance training.
  • Annual dysphagia awareness and IDDSI training for those supporting individuals with swallowing difficulties.
• Staff Responsibilities:
  • Care staff must encourage and assist individuals with meals in a dignified and respectful manner.
  • Catering teams must ensure that all meals meet dietary, cultural, and medical needs.
  • The Registered Manager oversees compliance with nutritional standards and mealtime audits.

11. Documentation and Compliance

• Care Plans:
  • Each individual must have a personalised nutrition and hydration care plan.
• Food Intake Records:
  • Logs must be maintained for individuals requiring closely monitored food and fluid intake.
• Audit and Compliance:
  • Regular audits of mealtime experiences, food quality, and hydration support must be conducted.
  • Feedback from individuals and families must be collected to enhance the mealtime experience.

12. Related Policies

• CH09-Person-Centred Care Policy
• CH10-Dignity and Respect Policy
• CH12-Safe Care and Treatment Policy
• CH14-Meeting Nutritional and Hydration Needs Policy
• CH17-Infection Prevention and Control Policy
• CH18-Risk Management and Assessment Policy
• CH27-Staff Supervision, Training, and Development Policy

13. Policy Review

• This policy will be reviewed annually or sooner if there are updates in CQC regulations, nutritional guidance, or best practice standards.
• Amendments will be made to ensure continued compliance and high-quality mealtime experiences.

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Responsible Person: {{org_field_registered_manager_first_name}} {{org_field_registered_manager_last_name}}
Reviewed on: {{last_update_date}}
Next Review Date: {{next_review_date}}
Copyright © {{current_year}} – {{org_field_name}}. All rights reserved.