Nutrition and Hydration Audit - Care Homes
Your Score: 0%
- Q1: Is there a nutrition and hydration policy in place that reflects current best practice and guidance?
- Q2: Are all residents assessed for nutritional risk on admission using a validated tool (e.g., MUST)?
- Q3: Are nutritional assessments reviewed regularly and after any changes in health or weight?
- Q4: Are care plans developed for residents at risk of malnutrition, dehydration, or weight loss?
- Q5: Are residents’ dietary preferences, allergies, cultural or religious food needs clearly documented and respected?
- Q6: Are fluid intake requirements assessed and monitored where necessary, especially for those at risk of dehydration?
- Q7: Are food and fluid charts used appropriately and completed consistently where required?
- Q8: Is food prepared and served in a way that is appealing and suitable for individual needs (e.g., texture-modified diets)?
- Q9: Are mealtime environments calm, supportive, and free from avoidable distractions or distress?
- Q10: Do staff provide assistance sensitively and respectfully for residents who require help with eating and drinking?
- Q11: Are residents encouraged to eat independently where possible, with adaptive equipment if needed?
- Q12: Are meals and snacks offered at appropriate intervals, including outside of main mealtimes?
- Q13: Are fortified meals or supplements used where recommended by a dietitian or healthcare professional?
- Q14: Are residents weighed regularly and are changes in weight monitored and acted upon?
- Q15: Are food safety standards upheld in kitchens and dining areas, including correct food storage and temperature checks?
- Q16: Are staff trained in food hygiene, nutrition awareness, and choking prevention?
- Q17: Is there clear documentation of dietary supplements, thickeners, or other prescribed nutrition supports?
- Q18: Are residents with swallowing difficulties referred to speech and language therapy (SALT) where needed?
- Q19: Are care plans updated following dietetic advice or changes in dietary risk?
- Q20: Are residents encouraged to remain hydrated throughout the day with visible, accessible drinks?
- Q21: Is fluid intake supported with tools like hydration stations, accessible jugs, or flavoured drink options?
- Q22: Are special occasions and individual preferences considered in meal planning (e.g., birthdays, cultural holidays)?
- Q23: Are food choices offered visually or verbally to support those with communication or cognitive impairments?
- Q24: Are nutrition and hydration discussed during reviews, supervisions, or clinical handovers?
- Q25: Are incidents such as choking or significant weight loss analysed and used to improve practice?
- Q26: Is there evidence of involvement from families or advocates in meal planning when appropriate?
- Q27: Is the catering team involved in care planning and informed of residents’ changing dietary needs?
- Q28: Is feedback on food quality and variety gathered regularly from residents and used to inform improvements?
- Q29: Are menus balanced, nutritionally appropriate, and rotated to maintain variety?
- Q30: Is the effectiveness of nutrition and hydration support monitored and reported in governance processes?