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Nutrition in Care Homes (England) Policy

Policy Statement

The provision of a healthy, nutritious and balanced diet based on choice and quality and food safety is of vital importance for the health and wellbeing of people who use services.

This policy will:

• ensure that people benefit from having food provided for them that is of high quality, is well presented and prepared and is nutritionally sound
• ensure that those with special dietary needs are supported.

The policy is in line with the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014 particularly Regulation 14: Meeting Nutritional and Hydration Needs, which requires care home providers to ensure that the nutritional and hydration needs of the people who use their services are met.

Other relevant legislation and guidance, includes:

• Food Safety Act 1990
• Food Information Regulations 2014
• Food Information (Amendment) (England) Regulations 2019
• Food Hygiene (England) Regulations 2013.

Food and Nutrition in the Home

Every person has the right to a varied and nutritious diet that provides for all of their dietary needs and offers health, choice and pleasure. To accomplish this, each individual will be asked for their individual food preferences as well as their cultural, religious or health needs, including medication contraindications, and these will be taken into account when planning menus.

In {{org_field_name}}, the following applies.

1. All people are subject to nutritional and hydration screening on admission using recognised tools (such as MUST) to make sure that they are receiving a healthy and well-balanced diet that promotes their health and wellbeing and in line with NICE guidance: Quality Standard QS24: Nutrition Support in Adults (November 2012).
2. All food will be prepared, cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, and the Food Hygiene (England) Regulations 2013.
3. Each person will be offered three full meals each day, at least one of which will be cooked.
4. Hot and cold drinks and snacks will be available at all times and offered regularly.
5. Clean, fresh water will always be made available.
6. Religious, personal or cultural special needs will be fully catered for.
7. Menus will offer a choice of foods and people will be asked which choice they would prefer at every meal.
8. All food choices and preferences will be respected.
9. People who use services will be offered nutritional information to help them make informed choices about their food and diet. In compliance with the Food Information Regulations 2014, as amended by Natasha’s Law, this will include information about any possible foods, meals or pre-packaged food items, or ingredients within foods which may produce an allergic reaction.
10. Menus will be reviewed on a weekly basis and feedback from people receiving care, their carers and families will be encouraged.
11. Menus will be changed regularly to stimulate appetite.
12. Sample menus will also be referred to an external dietician on a monthly basis to ensure that their dietary value is being maintained.
13. Special therapeutic diets will be provided when advised by healthcare or dietetic staff.
14. Mealtimes will be unhurried and relaxed with people being given plenty of time to eat and enjoy their food.
15. Carers, family and friends will be encouraged to visit and offer support at mealtimes.
16. Food and drink will be presented in a manner that is attractive and appealing.
17. Staff serving meals should report to the person in charge if someone does not eat their meal so that an alternative may be offered or a meal replacement offered, if appropriate.
18. Those who prefer to eat their meal in their room will be able to do so.
19. Drinks will be made available throughout mealtimes and will be made available upon request at any other time, and refreshments in the form of hot and cold drinks will also be offered at intervals between meals.
20. Where a person requires help with eating or drinking, care staff will discreetly provide appropriate help with sensitivity and care.
21. Staff will help all individuals to be as independent in feeding themselves as possible and will work to ensure their dignity while they are doing so.
22. Eating difficulties will be identified within each person’s care plan and a plan of assistance agreed, both with the individual and with their carers; the home will make whatever reasonable arrangements are necessary for someone to be able to feed themselves with dignity and ease, including the provision of special eating aids and special food preparation; assistance with feeding will be offered in a sensitive and dignified manner.
23. The nutritional model followed will be based around the Balance of Good Health Model, a framework developed jointly by the Health Education Authority, the Department of Health and the Ministry of Agriculture, Fisheries and Food, and intended to help people understand and enjoy healthy eating; its eight key principles for a healthy diet are:
    a. food should be enjoyed
    b. a variety of different foods should be eaten
    c. the right amount should be eaten to maintain a healthy weight
    d. plenty of foods rich in starch and fibre should be included in the diet
    e. foods that contain a lot of fat should be avoided
    f. sugary foods and drinks should not be eaten or drunk too often
    g. alcohol consumption should be within sensible limits
    h. vitamins and minerals in food are critical
    i. adequate hydration is also critical.
24. Menus should take into account any ethnic or cultural dietary needs and should be sensitive to religious and cultural beliefs surrounding food.

Training

Training on nutrition is included in induction programmes in relation to the Care Certificate Standard 8: Fluids and Nutrition.

All staff receive specialist training, appropriate to their roles and tasks, in food handling and in aiding people with eating difficulties. This will include training in food allergies and allergic reactions. All catering staff are appropriately qualified and offered ongoing training to develop their catering skills and ensure that their infection control techniques are up to date.

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