Nutrition and Hydration Audit - Care Homes

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