Care Home Digest
Overview of Digest by Tess Warnes, Registered Dietitian
The Care Home Digest was launched in June 2024. This is a set of nutritional standards and guidelines for those working in care homes. Until now, no national food service standards have existed to support care homes to meet the nutritional needs of their residents.
“The Digest covers four key areas and includes check lists on mealtime service and menu assessment. This means homes are able to benchmark where they are and also identify areas that may need to be worked on.
The guidelines are intended to be used as a tool kit. Care homes can navigate the sections and work through it and make changes over time.“
1. Nutrition and hydration needs, screening for malnutrition and care planning
Nutritional needs for older adults are slightly different from the rest of the adult population. They need slightly more protein, calcium, folate, and vitamin B12 than younger adults. Therefore a nutrient-rich diet is important.
Malnutrition is covered in detail, as is how to screen for malnutrition. Personalised care plans are essential for all residents. These should be instructional and personalised.
2. Delivering a positive mealtime experience
For most people eating a meal isn’t simply about meeting nutritional requirements. Enjoyment of the meal, meal experience and environment are just as (or even more!) important than the nutritional content of the food.
This chapter covers in detail how to enhance food service for residents. It considers before, during and after mealtimes. It also looks at the dining environment, menus in different formats, and how care teams can enable residents to have and make choices.
3. Menu planning and design
Enjoyment of food is always going to be more important than whether food is nutritionally balanced, and residents should always be able to choose meals and snacks they prefer. Menu planning is still important and ensures catering teams can meet and balance requirements through the provision of the food and drink served.
Residents need to be at the centre of menu planning. A menu planning group made up of chefs, residents and the care team can be a good place to start.
4. Special diets
Within this chapter more details are given for catering for those on special diets including:
- Malnutrition
- Nutrient-dense diets, including ideas for nutrient-dense snacks, drinks and food fortification
- Dysphagia
- Dementia
- Diabetes
4. Key take home messages
- Resident preferences are key. There is no point having a nutritionally balanced menu if it doesn’t get eaten!
- Stand back and review your meal services. Observe what is happening to identify areas you could collectively improve upon.
- Use the check lists in the Digest as a starting point.
- Aim for small improvements over time. Remember it is to be used as a tool kit, so the ideas and changes don’t need to be implemented all at once.
- Care homes vary and this is definitely not suggesting a one size fits all approach – it must be tailored to each home and the specific needs of the residents.”
We hope you found this overview useful.
Support
If you would like any support implementing these guidelines, or you would like your menus to be checked, our nutrition and dietetics team can help! From site visits to in person or online training, or remote menu reviews, Tess is a Registered Dietitian with extensive experience.
Tess Warnes leads allmanhall’s dietetic activity and holds a BSc (Hons) Nutrition and Dietetics. Tess is a Registered Dietitian with The Health and Care Professions Council (HCPC) registration number DT14670. Tess has a wealth of experience in the field of nutrition, having worked in large teaching hospitals in London and led a nutrition consultancy firm. Tess has been with allmanhall for 9 years.
Tess designs and delivers bespoke training sessions on nutrition, malnutrition, hydration, and allergen management to allmanhall’s care clients. Tess also delivers accredited training sessions with the Royal Society of Public Health.
Tess is a member of the British Dietetic Association Older People Specialist Group, as well as the Sustainability Diets specialist group. She supports clients to embed sustainability into their menus whilst meeting nutritional requirements and national standards.