CHW12-Meeting Nutritional and Hydration Needs Policy

Registration Number: {{org_field_registration_no}}

Meeting Nutritional and Hydration Needs Policy

1. Purpose

The purpose of this policy is to ensure that all individuals receiving care within {{org_field_name}} have access to nutritious, balanced meals and adequate hydration tailored to their personal preferences, medical requirements, and cultural needs. This policy ensures compliance with the Regulation and Inspection of Social Care (Wales) Act 2016, the Social Services and Well-being (Wales) Act 2014, and the Regulated Services (Service Providers and Responsible Individuals) (Wales) Regulations 2017.

This policy is in place to promote well-being, prevent malnutrition, and support individuals’ dignity and independence in line with the core values of CIW, which include respect, fairness, and professionalism.

2. Scope

This policy applies to:

All staff members involved in meal planning, preparation, and serving.
Service users receiving meals and hydration support.
Visitors and families who may be involved in meal times.
Registered Manager and Responsible Individuals, who oversee compliance with regulations.
External professionals, such as dietitians, speech and language therapists (SALT), and healthcare providers who support service users with specific dietary needs.

3. Related Policies

This policy should be read in conjunction with:

Person-Centred Care Policy (CHW07)
Dignity and Respect Policy (CHW08)
Safe Care and Treatment Policy (CHW11)
Infection Prevention and Control Policy (CHW17)
Risk Management and Assessment Policy (CHW18)
End of Life and Palliative Care Policy (CHW38)
Mental Capacity and Deprivation of Liberty Safeguards Policy (CHW39)
Assisting with Personal Care Policy (CHW40).

4. Policy Statement

{{org_field_name}} is committed to ensuring that all service users receive safe, nutritious, and appealing food and fluids in a manner that promotes independence, choice, and dignity. Our approach is person-centred, ensuring that meals align with individual dietary needs, medical conditions, religious beliefs, and personal preferences.

5. Implementation and Management

5.1 Assessment of Nutritional and Hydration Needs

Upon admission, each service user will have a nutritional risk assessment completed as part of their care plan.
The Malnutrition Universal Screening Tool (MUST) will be used to identify individuals at risk of malnutrition or dehydration.
If a service user is identified as being at risk, referrals will be made to a dietitian or relevant healthcare professional.

5.2 Meal Planning and Food Provision

Menus will be balanced and nutritionally adequate, meeting the British Dietetic Association (BDA) and CIW standards.
Fresh fruit, vegetables, protein sources, and whole grains will be incorporated into daily meals.
Meals will be culturally appropriate, respecting the dietary needs of individuals from diverse backgrounds.
For service users with dysphagia or swallowing difficulties, food will be prepared according to IDDSI (International Dysphagia Diet Standardisation Initiative) guidelines, with input from a Speech and Language Therapist (SALT) if required.
Special dietary requirements (e.g., diabetic, low-sodium, texture-modified diets) will be strictly adhered to.
A variety of food choices will be offered to promote autonomy and personal preference.

5.3 Hydration Management

Service users will have continuous access to water and other fluids throughout the day.
Fluid intake will be monitored for those at risk of dehydration.
Staff will provide regular prompts and assistance for those with limited mobility or cognitive impairments.
Fortified fluids (e.g., milkshakes, soups) will be offered to individuals who require additional hydration support.

5.4 Mealtime Environment

Meal settings will be relaxed, social, and encouraging, fostering dignity and enjoyment during meal times.
Assistance will be provided sensitively and in a dignified manner for individuals who require help eating or drinking.
Staff will engage with service users at mealtimes to promote social interaction and well-being.
Service users will never be rushed during meals.

5.5 Monitoring and Record Keeping

Food and fluid intake will be recorded daily for service users at risk of malnutrition or dehydration.
Weight and BMI monitoring will be undertaken weekly or as required.
Changes in dietary needs or preferences will be updated in care plans and communicated with relevant staff.

5.6 Training and Staff Responsibilities

All staff will receive training in food safety, nutrition, and hydration awareness as part of their induction and ongoing professional development.
Staff will be trained in dysphagia management and how to safely assist individuals with eating and drinking difficulties.
Kitchen staff will be competent in preparing texture-modified meals in line with medical guidance.
Care staff will undergo refresher training on CIW standards and best practices.

6. Compliance with CIW and Legislative Requirements

{{org_field_name}} complies with:

The Regulation and Inspection of Social Care (Wales) Act 2016.
The Regulated Services (Service Providers and Responsible Individuals) (Wales) Regulations 2017.
Social Services and Well-being (Wales) Act 2014.
Food Safety Act 1990 and Food Hygiene Regulations.
Welsh Government guidelines on care home nutrition and hydration.

CIW inspectors may use SOFI2 (Short Observational Framework for Inspection) to assess service user well-being and engagement during meal times.

7. Reviewing and Responding to Feedback

Service users and families will be encouraged to give feedback on meal quality and choices.
Formal reviews will be conducted quarterly, and menus will be adjusted accordingly.
Complaints regarding nutrition and hydration will be addressed following the Receiving and Acting on Complaints Policy (CHW14).

8. Policy Review

This policy will be reviewed annually or sooner if legislative requirements change. The Registered Manager is responsible for ensuring ongoing compliance and implementation.

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.