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{{org_field_name}}

Registration Number: {{org_field_registration_no}}

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Nutrition and Hydration Policy

1. Purpose

The purpose of this policy is to ensure that all individuals supported by {{org_field_name}} receive safe, nutritious, and personalised food and drink support that promotes their health, wellbeing, dignity, and independence. Proper nutrition and hydration are essential to maintaining overall health, preventing illness, and supporting people to live fulfilling and active lives.

This policy outlines how {{org_field_name}} assesses, plans, monitors, and supports the nutritional and hydration needs of each person we support in a consistent, responsive, and person-led manner, and in line with Care Inspectorate expectations.

2. Scope

This policy applies to:

• All staff involved in the planning, preparation, and delivery of nutritional and hydration support
• All people supported by {{org_field_name}}, including those with complex needs, cognitive impairments, or at risk of malnutrition or dehydration
• Family members, carers, and health professionals where appropriate

This includes care provided in people’s homes where we assist with:

• Meal preparation
• Shopping and menu planning
• Monitoring intake
• Fluid intake reminders and assistance
• Support with safe eating and drinking

3. Related Policies

This policy should be read in conjunction with:

• Personal Care and Support Planning Policy
• Medication Management Policy
• Infection Prevention and Control Policy
• Risk Assessment Policy
• Record Keeping and Documentation Policy
• Safeguarding Adults Policy

4. Policy Statement

At {{org_field_name}}, we are committed to ensuring that everyone we support:

• Is enabled to eat and drink in a way that respects their choices and dignity
• Receives appropriate support that reflects their cultural, medical, and dietary needs
• Is assessed regularly for any risk of malnutrition or dehydration
• Is encouraged to participate in mealtime routines to maintain independence and enjoyment

We align our approach with the Health and Social Care Standards, particularly:

• 1.37: “My meals and snacks meet my cultural and dietary needs, beliefs and preferences.”
• 1.38: “I can drink fresh water at any time.”
• 1.39: “I can enjoy unhurried snack and mealtimes in as relaxed an atmosphere as possible.”
• 1.40: “I can choose suitably presented and healthy meals and snacks, including fresh fruit and vegetables.”

5. How We Manage Nutrition and Hydration Efficiently

5.1. Initial Assessment of Nutritional Needs

Upon starting the service, we complete a comprehensive assessment of the person’s nutritional and hydration needs. This includes:

• Identifying dietary preferences and restrictions (e.g. vegetarian, religious or cultural practices)
• Noting allergies, intolerances, or medical needs such as diabetes or coeliac disease
• Identifying swallowing difficulties, known as dysphagia, or any need for texture-modified diets
• Recording food likes/dislikes and usual meal routines
• Reviewing any existing nutrition or weight management plans from healthcare professionals

This assessment is conducted collaboratively with the individual and, where appropriate, their family or healthcare team, and is clearly documented in the personal care plan.

5.2. Planning and Personalisation

The nutritional and hydration section of the personal plan details:

• What type of support is needed (verbal prompts, full assistance, physical support, etc.)
• Preferred meal times, food types, and cultural or religious dietary requirements
• Fluid preferences, and support needed to maintain safe hydration
• Any specific eating utensils or aids required
• Emergency instructions for choking or allergic reactions if relevant

Staff use this information to deliver care that is both safe and enjoyable, promoting personal choice and dignity at all times.

5.3. Meal Preparation and Support in Practice

Care staff are trained to:

• Prepare or assist with the preparation of meals and snacks based on the care plan
• Ensure meals are appropriately textured, cut, or pureed for those with swallowing difficulties
• Observe safe food handling and hygiene practices in line with infection control standards
• Encourage the individual to participate where possible, maintaining independence and routine
• Respect the pace of the individual during meals, never rushing or standing over them

In cases where care involves heating pre-prepared food, staff are expected to check:

• Expiry dates
• Cooking instructions
• Appropriate food temperatures before serving

If the individual is supported with nutrition via enteral feeding or clinical input (e.g. PEG feeding), this will be provided by the NHS or a specially trained clinical partner. Our staff will not provide specialist medical nutritional care unless trained, authorised, and risk-assessed to do so.

5.4. Hydration Support

Hydration is a critical aspect of health and wellbeing, particularly for older adults or those on medications that affect fluid balance. Our care plans include:

• Daily fluid preferences (e.g. hot drinks, cold water, fruit juices)
• Reminders and encouragement to drink regularly
• Assistance with drinking if required (e.g. use of straws, beakers, or hand-over-hand support)
• Recording of intake for individuals at risk of dehydration or under medical advice

Care staff are trained to recognise signs of dehydration such as dry mouth, confusion, low urine output, or dizziness—and are instructed to escalate concerns to the office or appropriate health professionals promptly.

5.5. Monitoring and Risk Management

Some people we support are at higher nutritional risk, such as:

• People with dementia
• Those recently discharged from hospital
• Individuals with reduced appetite, weight loss, or chewing/swallowing issues

In these cases, {{org_field_name}} introduces enhanced monitoring, such as:

• Daily or weekly food and fluid intake charts
• Weight monitoring if directed by a health professional
• Body Mass Index (BMI) checks as part of multi-agency reviews
• Ongoing liaison with dietitians, speech and language therapists, or GPs

Risk assessments are updated if needs change, and support plans are adapted accordingly. All staff are trained to report early signs of malnutrition or swallowing difficulty, and we follow safeguarding procedures if we suspect neglect or deterioration that is not being addressed.

5.6. Supporting Dignity and Choice at Mealtimes

Mealtimes are not just functional—they are opportunities for enjoyment, conversation, and independence. Staff are expected to:

• Offer choices at every mealtime, even if limited (e.g., “Would you like soup or a sandwich today?”)
• Ask before assisting and explain what they are doing
• Respect the individual’s right to decline food or drink, while documenting and escalating persistent refusals
• Support mealtimes as relaxed, unhurried, and free from distractions

We always ask how the person likes to eat—whether they prefer music, quiet, TV in the background, or company—and document this in the personal plan.

5.7. Training and Competency of Staff

All care staff receive training in:

• Basic nutrition and hydration awareness
• Food hygiene and safe handling
• Recognising and responding to malnutrition and dehydration
• Person-centred support for meals and drinks
• Cultural sensitivity and inclusive practice around food

Staff competency is assessed through supervision, spot checks, and observation. Further training is provided when supporting individuals with specific needs (e.g., soft diets, or fluid thickeners).

Supervisions and team meetings include reflective discussion on challenges or learning related to nutrition and hydration.

5.8. Documentation and Record-Keeping

All nutritional and hydration support is documented clearly and consistently. This includes:

• What was offered and accepted
• Any assistance given
• Refusals, reduced appetite, or difficulty swallowing
• Observations of behaviour or changes in condition (e.g., drowsiness, confusion)
• Records of food/fluid intake for at-risk individuals

Records are reviewed regularly by team leaders and managers to monitor trends and ensure effective care planning.

6. Roles and Responsibilities

Registered Manager
Leads oversight of nutritional care, ensures staff training and audit compliance, and liaises with external professionals when necessary.

Deputy Manager / Team Leaders
Coordinate reviews of care plans, monitor high-risk cases, and ensure nutritional documentation is complete and accurate.

Care Staff
Deliver nutrition and hydration support in line with individual care plans, observe and escalate changes, and record outcomes thoroughly.

People We Support and Families
Play an active role in planning and reviewing food and drink preferences and are encouraged to raise any concerns.

7. Policy Review

This policy will be reviewed annually or sooner if:

• National guidance changes
• An inspection identifies a need for improvement
• Staff or people we support identify gaps or suggest improvements

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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}}
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