Nutrition & Hydration Week: Better Nutrition, Better Care

 

 

 

As care providers across the country mark Nutrition & Hydration Week, we are reminded that they are not simply part of daily routines. They are fundamental to the quality of life for people receiving care. Despite best efforts across the sector, malnutrition and dehydration remain constant challenges in many care environments. A UK study in 2016 showed that 20% of residents in UK homes had a level of dehydration. Another study in 2012 showed that between 50-92% of residents had inadequate fluid intake, drinking only 2 – 4 glasses of fluid a day (Galea Vella, Marisa & Micallef, p.59). Good nutrition and hydration are also key areas of focus in CQC inspections.

Nutrition and Hydration are complex and often interconnected. They can be affected by a wide range of factors, such as appetite changes, medical conditions, staffing pressures, mealtime environments and dietary needs, so we discussed this matter with our associated Nutritionist Helen Lynam.

 

When Appetite and Hydration Decline, Wellbeing Declines

“The management of hydration in the body is complex, and the process of drinking also comes with physical and psychological challenges”. For some individuals, the physical act of eating and drinking can be tiring or uninteresting; for others, mealtimes may be overwhelming or isolating.

Finding solutions is important with the body being made up of over 50% water and nutrition fuelling us throughout the day. It is crucial in a care environment to look at residents’ nutrition and hydration, as “even at a level of 1% dehydration there is an impact on cognitive function, impacting attention, memory and reaction time, and this can result in an increase in falls.”

What makes this issue so persistent is that it rarely stems from a single cause; rather, it is shaped by the daily lived experience of residents. That experience is influenced by environment, food quality, accessibility and routine. Overcoming these barriers requires a holistic, person-centred approach that places nutrition and hydration at the heart of care, and this is where a contract caterer can be vital.

 

The Solution: Practical Approaches That Work in Real Care Settings

Firstly, it helps to understand the recommended hydration levels, “guidance is that residents should consume 2 litres a day on average, which includes food. This translates to  6 – 8 large glasses or mugs of fluid a day”. This is just a guideline, as other factors, like temperature, have to be taken into consideration. For example, “in warmer weather, more fluid is sweated out so the fluid requirement increases.” Regular MUST screening and simple hydration monitoring help identify risk early and guide care.

Although the challenge is complicated, progress is achievable. Working alongside care providers, we have several strategies that can significantly improve intake, enhancing the mealtime experience even amid staffing and time pressures.

 

Creating Mealtime Environments That Encourage Eating

The environment shapes appetite as much as the food itself. Small changes can have a big impact:

• Calm, unrushed spaces help residents focus and feel at ease.
• Consistent seating and familiar routines support those living with dementia.
• Theme days to bolster engagement, especially when the meal has associated activities or music, create a better atmosphere.

Many care homes find that encouraging staff to sit and eat with residents, or offering family-style dining, increases engagement and promotes social connection.

 

Offering Choice and Personalisation

Choice and menu personalisation increase the likelihood that residents will eat well:

• A limited menu isn’t always sufficient for those with changing tastes or sensory needs.
• Offering smaller portions more frequently, finger food options, or familiar dishes can make food more appealing.
• For those with texture-modified diets, visually appealing plating and “like-for-like” alternatives are important.

Menus designed with residents in mind better reflect real appetites and preferences. This ensures residents can enjoy the same meals as those around them, maintaining their social connections.

 

Making Hydration Varied, Visible and Enjoyable

Hydration strategies work best when they are woven naturally into daily life:

• Consider different sources of hydration: soup, vegetables, jelly, and yoghurt are great ways of getting extra hydration in. “Most fruits and vegetables have up to a 90% water content.”

• Themed hydration stations (fruit-infused water, warm milky drinks) can make fluid intake more inviting. This can either be a fixed feature or a mobile hydration cart.
• Hydration visuals, such as colour-coded jugs or personalised drink trackers, help promote hydration while also allowing a way of monitoring intake.

For individuals with dysphagia, ensuring a diverse range of safe, well‑presented thickened drinks is important.

 

Encouraging Collaboration Between Care and Catering Teams

One of the most significant improvements comes from developing shared understanding between those preparing food and those delivering care. Effective collaboration helps ensure:

• Menus reflect real needs and preferences.
• Nutritional targets are aligned with residents’ care plans.
• Adjustments can be made quickly if someone’s intake changes.

Regular communication and ongoing staff training make sure the catering remains responsive to residents and their needs.

Nutrition & Hydration Week is a valuable reminder that good catering in care is built on understanding people, not just their nutritional needs. By embedding nutrition and hydration into the culture of care, and by encouraging collaboration between catering teams and care staff, providers can deliver mealtime experiences that feel like home and support them.

 

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About Connect Catering

At Connect, we remain committed to supporting care providers with insight, partnership and practical solutions that enhance residents’ daily lives. We know every care home is different, every resident has individual needs and requirements, which is why our chefs have autonomy over their menus. From breakfast right through to supper, our chefs create bespoke menus and have access to our in-house nutritionist, helping them craft dishes that sustain residents throughout the day, no matter their needs.

All the care homes we work in offer jelly as a snack and as an alternative dessert. Several feature designated water dispensers with a variety of flavours. Fresh fruit is offered at morning coffee and afternoon tea times, especially melon due to its high-water content. And ice lollies are available at our hospice sites as a soothing snack option, and as a way of promoting hydration.

At Connect, passion drives our commitment to exceptional care. If you’re looking to connect with expert nutritional support with a personal touch, contact our team:

📞 01491 826000 |✉️ sales@connectcatering.co.uk |🌐www.connectcatering.co.uk

 

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Further Reading

We have included several articles recommended by our associated nutritionist, Helen Lynam, for further information on the importance of hydration in care.

Edmonds C, Foglia E, Booth P, Fu C, Gardner M. Dehydration in older people: A systematic review of the effects of dehydration on health outcomes, healthcare costs and cognitive performance – ScienceDirect. Archive of Gerontology and Geriatrics [Internet]. 2021 Aug [cited 2026 Mar 12]. Available from: sciencedirect.com/science/article/abs/pii/S0167494321000431

Villa MG, Micallef F, Narmaniya AS. Hydration Practices in Older Adult Residential Care Homes: A Scoping Review. MCAST Journal of Applied Research and Practice [Internet]. 2021 Dec [cited 2026 Mar 12];5(2). Available from: Hydration_Practices_in_Older_Adult_Residential_Care_Homes_A_Scoping_Review

Lean K, Nawaz RF, Jawad S, Vincent C. Reducing urinary tract infections in care homes by improving hydration. BMJ Open Qual. 2019 Jul;8(3):e000563. doi:10.1136/bmjoq-2018-000563

The I-Hydrate Project [Internet]. [cited 2026 Mar 12]. Report No. Available from: research-centres-and-groups/richard-wells-centre/i-hydrate