In care homes, food is much more than just nourishment, it is integral to the overall wellbeing of residents. Meals provide an opportunity for care caterers to engage with residents, promote social interaction, while supporting emotional and physical health. It may appear to be a simple meal on a plate to some, but as many who work in the sector know, there’s a whole lot of thought that goes into the preparation and management of meals for residents.
Personalised Nutrition: Meeting Individual Needs
To ensure residents’ wellbeing, care homes need to go beyond standardised meal plans and cater to the individual needs, preferences, and health conditions of each person. Aria Care, for example, operates a framework designed to offer a more holistic approach to food and drink provision. James Clear, Hospitality Director at Aria Care, explains: “We believe that good nutrition is more than about meeting dietary requirements—it’s about honouring individuality, preferences, and cultural backgrounds. We take a person-centred approach, working closely with each resident and their families to understand food preferences, dietary restrictions, and cultural or religious practices.”
This approach ensures that each resident’s unique needs are taken into account, helping chefs prepare meals that align with their personal tastes and dietary requirements, as well as their cultural or religious beliefs. By prioritising individuality and respect for diversity, care homes can create an inclusive and compassionate environment that reflects the values of both the organisation and resident.
Engaging residents in the meal planning process
At Avery Healthcare, feedback from residents plays a vital role in shaping meal options. Allan Brazier, Director of Resident Experience at Avery Healthcare, shares their residents regularly give feedback, particularly around menu changes. “This insight helps us shape menus that are both enjoyable and supportive of residents’ wellbeing and nutrition” he says.
Involving residents in the decision-making process fosters a sense of ownership and pride in their meals, as well as ensuring that the food served meets their preferences and needs. By encouraging regular dialogue, care caterers can respond to feedback quickly, ensuring that food remains an exciting and positive part of their residents’ daily routine.
Communication between teams in key
Regular communication ensures that any changes in health status or dietary requirements are taken into account when meal planning. For example, kitchen teams at Aria Care actively participate in resident and relative meetings, where they gather feedback on meal preferences and provide tastings. James Clear explains: “This helps ensure meals are enjoyable and tailored to individual preferences and needs. They also have regular communication with the clinical teams, meeting frequently to review residents’ health conditions and dietary requirements.”
Such communication ensures that staff are fully informed about the residents they care for, and that food choices are aligned with health goals, nutritional requirements, and personal preferences. To further enhance the quality of care, some homes appoint staff members as “Nutrition Champions” to act as the bridge of communication between the kitchen, clinical teams, and dietitians.
Maintaining a nutritional balance
Nutrition and balanced meals are achieved by considering the different needs of residents, their medical conditions, dietary restrictions, and personal preferences. At Nellsar Care Homes, Leni Wood, Head of Nutrition and Wellness, works closely with chefs to ensure that menus meet the nutritional needs of residents while providing a variety of fresh, whole ingredients. “As a nutritional therapist, my role involves working with kitchen teams on creating personalised meal plans and involving residents in their creation. I check menus for balanced macronutrients, vitamins, and minerals. Fresh, whole ingredients are prioritised, and dietary restrictions are accommodated. Regular assessments ensure meals support residents’ health, energy levels, and overall well-being” she says.
Addressing the risk of malnutrition
One of the most significant concerns in care environments is malnutrition. According to Alison Smith, malnutrition is a common risk as many residents may have difficulty maintaining an adequate calorie intake due to age-related health issues. The biggest risk for care home residents is malnutrition, which is monitored using the Malnutrition Universal Screening Tool (MUST), but the approach has changed. Traditionally, boosting the caloric content of meals involved adding butter and cream, but Alison highlights a shift towards more nutrient-dense ingredients. “Focus on foods containing multiple nutrients – anything based on milk especially skimmed milk powder. This is important as the ingredient that’s taken away to make it is water which has no nutrients. All the nutrition is left behind so it’s a concentration of multiple nutrients,” she says. “Also, consider yogurt, particularly Greek, cheese, eggs, nuts, seeds, nut and seed butters. Choose ingredients that complement the flavour of dishes. Think about the quantity of ingredients per portion for the people at risk of malnutrition. This is not a one size that fits all approach as there will be many people not at risk of malnutrition, so they won’t need extra ingredients.”
For care homes that lack direct access to a dietitian, the Care Home Digest is an invaluable resource. Published by the British Dietetic Association (BDA) in collaboration with the National Association of Care Catering (NACC), this free guide provides essential information on food services and menu planning for care homes.
