{"id":41265,"date":"2024-10-09T12:51:37","date_gmt":"2024-10-09T12:51:37","guid":{"rendered":"https:\/\/ecerttraining.co.uk\/resources\/?p=41265"},"modified":"2026-11-04T07:56:12","modified_gmt":"2026-11-04T07:56:12","slug":"guide-to-create-healthy-care-home-menu","status":"publish","type":"post","link":"https:\/\/ecerttraining.co.uk\/resources\/guide-to-create-healthy-care-home-menu\/","title":{"rendered":"Nutritional Guidelines for a Healthy Care Home Menu"},"content":{"rendered":"\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-layout-1 wp-block-group-is-layout-constrained\" style=\"background-color:#f8f8f8\">\n<p>Good care home menus offer residents a real choice at every meal, meet each resident&#8217;s medical, cultural and personal needs, and can provide around 2,000 kcal and 75g of protein a day for the residents with the highest needs. In England, meeting residents&#8217; nutrition and hydration needs is a legal duty under Regulation 14. Since June 2024, care homes have also had national best-practice guidelines to plan against: the<a href=\"https:\/\/www.bda.uk.com\/practice-and-education\/care-home-digest.html\"> Care Home Digest<\/a> from the British Dietetic Association (BDA) and the National Association of Care Catering (NACC). This guide explains what the law and the guidelines ask for, and how to plan a menu that meets both.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What Should A Good Care Home Menu Include?<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-1024x683.png\" alt=\"ecert onE day mealtime-timeline\" class=\"wp-image-42090\" srcset=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-1024x683.png 1024w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-300x200.png 300w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-768x512.png 768w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-1536x1024.png 1536w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline-200x133.png 200w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-one-day-mealtime-timeline.png 1800w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>A good care home menu includes breakfast, a main meal, a lighter second meal, snacks and drinks every day, with a genuine choice at each. The national guidelines set out the minimum a menu should offer:<\/p>\n\n\n\n<ul>\n<li><strong>Breakfast:<\/strong> fruit or fruit juice, hot and cold cereals, bread or toast, and a hot option on rotation, such as eggs, bacon or fish.<\/li>\n\n\n\n<li><strong>Main meal:<\/strong> at least two courses, with two or preferably three choices of main course and at least one hot and one cold dessert.<\/li>\n\n\n\n<li><strong>Second meal:<\/strong> a simpler two-course meal with two options for each course, such as a jacket potato with a protein filling, an omelette or generous sandwiches.<\/li>\n\n\n\n<li><strong>Snacks:<\/strong> morning, afternoon and evening, including nutrient-dense options such as cheese and crackers, yoghurt or custard.<\/li>\n\n\n\n<li><strong>Drinks:<\/strong> hot and cold drinks available throughout the day and night.<\/li>\n<\/ul>\n\n\n\n<p>Timing matters as much as content. The guidelines recommend no more than five hours between meals during the day, no more than 12 hours between the evening snack and breakfast, and food available around the clock for residents who are awake at night.<\/p>\n\n\n\n<p>A quick check for families: a good care home should be able to show you a menu with this level of choice, and explain how it meets each resident&#8217;s needs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What Does The Law Require From Care Home Menus?<\/strong><\/h2>\n\n\n\n<p>In England,<a href=\"https:\/\/www.cqc.org.uk\/guidance-regulation\/providers\/regulations-service-providers-and-managers\/health-social-care-act\/regulation-14\"> Regulation 14<\/a> of the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014 requires care providers to meet residents&#8217; nutrition and hydration needs. That means food and drink that is suitable, nutritious and enough to sustain life and good health. It also means meeting reasonable requirements that come from a resident&#8217;s preferences, or from their religious or cultural background.<\/p>\n\n\n\n<p>CQC&#8217;s guidance on the regulation adds that nutrition and hydration should be part of every resident&#8217;s initial assessment and ongoing care plan, and that providers should have a food and drink strategy. Your menu, your care plans and what happens at each mealtime all form part of the evidence that you are meeting this duty.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>What About Scotland, Wales And Northern Ireland?<\/strong><\/h3>\n\n\n\n<p>Regulation 14 applies in England. Care homes in Scotland can use the Care Inspectorate&#8217;s good practice guidance on eating and drinking well for older people. Homes in Wales have the Welsh Government&#8217;s food and nutrition guidance for care homes, and homes in Northern Ireland have the Public Health Agency&#8217;s nutritional guidelines and menu checklist. The Care Home Digest was written with input from all four nations and is designed to sit alongside each nation&#8217;s own guidance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What is the Care Home Digest?<\/strong><\/h2>\n\n\n\n<p>The Care Home Digest is the first set of national menu planning and food service guidelines for care homes for older adults. It was published in June 2024 by the BDA&#8217;s Food Services and Older People Specialist Groups, working with the NACC, and is due for review in June 2027.<\/p>\n\n\n\n<p>It is best-practice guidance, not law. Regulation 14 sets the legal duty, and the Digest shows what meeting it looks like in practice, from nutritional targets and portion sizes to special diets and the mealtime experience.<\/p>\n\n\n\n<p>Hospitals in England already work to national food standards, but until the Digest, care homes had nothing equivalent. It is designed as a toolkit that homes can work through section by section, making changes over time. It does not replace advice from a dietitian where that would normally be needed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How Do Older Residents&#8217; Nutritional Needs Differ?<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"870\" src=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-1024x870.png\" alt=\"\" class=\"wp-image-42091\" srcset=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-1024x870.png 1024w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-300x255.png 300w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-768x653.png 768w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-1536x1306.png 1536w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets-200x170.png 200w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-older-residents-nutrition-targets.png 1800w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Older adults need slightly more protein, calcium, folate and vitamin B12 than younger adults, while their needs for carbohydrate, sugar, fibre, fat and salt stay about the same. Many residents also have smaller appetites, so every meal and snack needs to count.<\/p>\n\n\n\n<p>The national guidelines set targets for the menu, not for each resident. The standard menu should be able to provide around 2,000 kcal and 75g of protein per person per day, so that residents with the highest needs are covered. Individual residents won&#8217;t eat all of it, and they don&#8217;t need to. Protein is usually the harder target, so the guidelines set a minimum for each meal:<\/p>\n\n\n\n<ul>\n<li><strong>Breakfast:<\/strong> at least 20g of protein<\/li>\n\n\n\n<li><strong>Main meal:<\/strong> at least 30g across the two courses<\/li>\n\n\n\n<li><strong>Second meal:<\/strong> at least 25g across the two courses<\/li>\n<\/ul>\n\n\n\n<p>Fluid matters as much as food. Older women need at least 1,600ml of fluid a day and older men at least 2,000ml, which is around seven full 250ml mugs for women and eight for men. Every drink counts, including tea and coffee.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why Doesn&#8217;t Healthy Mean Low-Calorie In A Care Home?<\/strong><\/h2>\n\n\n\n<p>In a care home, a healthy menu is one that helps residents eat enough, not one that cuts calories, fat or sugar. Healthy eating advice for the general population is designed to prevent weight gain, but for many care home residents the bigger risks are weight loss, frailty and muscle loss.<\/p>\n\n\n\n<p>The national guidelines reflect this. They encourage whole milk at breakfast unless it is unsuitable for a resident, and they ask menus to cater for residents at the top end of calorie and protein needs. They note that for an older person who is slightly overweight, losing weight may not improve their health. They also advise against recommending plant-based diets to this group, because many residents already struggle to eat enough and prefer familiar food.<\/p>\n\n\n\n<p>Enjoyment comes first. A meal a resident eats does more good than a perfectly balanced meal left on the plate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How Do You Plan A Care Home Menu, Step By Step?<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"808\" src=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-1024x808.png\" alt=\"\" class=\"wp-image-42093\" srcset=\"https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-1024x808.png 1024w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-300x237.png 300w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-768x606.png 768w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-1536x1212.png 1536w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1-200x158.png 200w, https:\/\/ecerttraining.co.uk\/resources\/wp-content\/uploads\/2026\/11\/ecert-care-home-menu-planning-seven-stages-1.png 1800w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Planning a care home menu follows a clear sequence: involve the right people, understand your residents, set the budget, choose the menu type, build the content, test it and then launch it. The Care Home Digest sets out a ten-stage process, and the steps below group it into seven practical stages.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Involve the right people<\/strong><\/h3>\n\n\n\n<p>Chefs often lead menu planning, but menus work best when residents, care staff, the manager and the catering team plan them together. At a minimum, involve residents, the carers who know them best, the care home manager and the catering team. Families can speak up for residents who struggle to express their preferences, although carers often have a more current picture of what someone enjoys.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Understand your residents<\/strong><\/h3>\n\n\n\n<p>Before writing anything, look at who you are cooking for. Consider how many residents live in the home, their care needs, whether they stay for respite or long term, their food preferences, the special diets they need and any religious or cultural requirements. Review past menus, food waste, resident feedback and your most recent inspection report, so you build on what already works.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. Check guidance and set the budget<\/strong><\/h3>\n\n\n\n<p>Review national guidance alongside any local NHS guidance for your area. Agree a realistic food budget at the start, and plan for food prices rising between reviews. Kitchen space, equipment, staffing and storage all shape which dishes your team can produce well.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>4. Choose a menu type and cycle<\/strong><\/h3>\n\n\n\n<p>Most care homes use a cyclical menu. A three or four week cycle gives enough variety to avoid menu fatigue while staying practical to cook and order for. Some homes add an \u00e0 la carte element, or use a mix of both.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>5. Build the menu content<\/strong><\/h3>\n\n\n\n<p>Plan each day around the structure above. Include a protein source at every meal, a starchy carbohydrate, at least two 80g portions of vegetables with the main meal, and at least one dessert that contains fruit. Serve processed meats such as sausages alongside better sources of protein rather than relying on them, because they provide less protein per portion. The example day below shows how the targets work in practice.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>6. Test, analyse and adjust<\/strong><\/h3>\n\n\n\n<p>Hold a tasting session before launch. Rate each dish, including special diet versions, for taste, texture, appearance and aroma. Check modified texture meals against IDDSI guidance, and look at cost and how practical each dish is to produce. Adjust the menu based on what you find, then agree the final version with the planning group.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>7. Launch with your whole team<\/strong><\/h3>\n\n\n\n<p>Order new ingredients, use up old stock and update your ordering systems. Brief care and catering staff on what has changed, update the allergen information for every dish, and update your nutrition and hydration policy to reflect the new menu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What Does A Day On A Care Home Menu Look Like?<\/strong><\/h2>\n\n\n\n<p>We built the example day below using the nutritional tables in the Care Home Digest. Every meal meets its protein minimum, and the three meals alone provide around 2,140 kcal and 89g of protein before any snacks.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Meal<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Example<\/strong><\/td><td><strong>Protien<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Energy<\/strong><\/td><\/tr><tr><td>Breakfast<\/td><td class=\"has-text-align-center\" data-align=\"center\">Porridge made with whole milk, a scrambled egg, a slice of wholemeal toast with spread, and a small glass of orange juice<\/td><td>20g<\/td><td class=\"has-text-align-center\" data-align=\"center\">423 kcal<\/td><\/tr><tr><td>Main meal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Roast chicken with roast potatoes, carrots, peas and gravy, followed by homemade rice pudding<\/td><td>38g<\/td><td class=\"has-text-align-center\" data-align=\"center\">906 kcal<\/td><\/tr><tr><td>Second meal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Jacket potato with cheddar and baked beans, a side salad, then fruit trifle<\/td><td>31g<\/td><td class=\"has-text-align-center\" data-align=\"center\">813 kcal<\/td><\/tr><tr><td>Snacks<\/td><td class=\"has-text-align-center\" data-align=\"center\">Greek yoghurt mid-morning, cheese and crackers in the afternoon, cereal with whole milk in the evening<\/td><td>23g<\/td><td class=\"has-text-align-center\" data-align=\"center\">651 kcal<\/td><\/tr><tr><td>Day total<\/td><td class=\"has-text-align-center\" data-align=\"center\"><\/td><td>112g<\/td><td class=\"has-text-align-center\" data-align=\"center\">2,793 kcal<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>The side salad isn&#8217;t counted in the totals. No resident is expected to eat everything here, and that is the point. When the targets are built into the menu, a resident with a small appetite can still get enough from what they do eat, and a resident with higher needs has enough on offer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What Are Some Good Care Home Menu Ideas?<\/strong><\/h2>\n\n\n\n<p>The best care home menu ideas are familiar dishes that are rich in protein and comfortable to eat. These examples fit the national guidelines:<\/p>\n\n\n\n<ul>\n<li><strong>Breakfast:<\/strong> porridge with whole milk, scrambled or boiled eggs, kippers or mackerel, crumpets or English muffins, and hot items on rotation such as bacon and baked beans.<\/li>\n\n\n\n<li><strong>Main meal:<\/strong> cottage pie, fish pie, roast chicken or beef, spaghetti bolognese, or a lentil or bean dish for vegetarian residents, each with two vegetables.<\/li>\n\n\n\n<li><strong>Second meal:<\/strong> a jacket potato with a protein filling, an omelette, quiche, eggs on toast, or homemade soup with generous sandwiches.<\/li>\n\n\n\n<li><strong>Desserts:<\/strong> rice pudding, fruit crumble with custard, sponge pudding, trifle or cheesecake, with yoghurt, ice cream, fruit, and cheese and biscuits always available.<\/li>\n\n\n\n<li><strong>Snacks:<\/strong> cheese and crackers, custard pots, yoghurt, cheese scones, and toast or cereal with a milky drink in the evening.<\/li>\n<\/ul>\n\n\n\n<p>Almost any of these can become finger food for residents who find cutlery difficult. Toast fingers, halved hard-boiled eggs, fish goujons, slices of quiche, roast potato pieces and chunks of fruit all work well.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How Do You Cater For Special Diets On A Care Home Menu?<\/strong><\/h2>\n\n\n\n<p>Catering for special diets means building options for the most common needs into the standard menu, then planning individual adjustments, guided by each resident&#8217;s care plan and advice from health professionals.<\/p>\n\n\n\n<figure class=\"wp-block-table alignwide\"><table><tbody><tr><td><strong>Diet<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>What the menu should do<\/strong><\/td><td><strong>Who to involve<\/strong><\/td><\/tr><tr><td>At risk of malnutrition<\/td><td class=\"has-text-align-center\" data-align=\"center\">Fortify food and offer nutrient-dense snacks and drinks, food first<\/td><td>Care team, dietitian where needed<\/td><\/tr><tr><td>Swallowing difficulties<\/td><td class=\"has-text-align-center\" data-align=\"center\">Meals and drinks at the right IDDSI level, tested at every meal<\/td><td>Speech and language therapist<\/td><\/tr><tr><td>Dementia<\/td><td class=\"has-text-align-center\" data-align=\"center\">Visual menus, finger foods and support to eat independently<\/td><td>Care team, GP if eating changes<\/td><\/tr><tr><td>Diabetes<\/td><td class=\"has-text-align-center\" data-align=\"center\">Regular meals with starchy carbohydrate, no sugar-free diet<\/td><td>GP, diabetes team or dietitian<\/td><\/tr><tr><td>Religious, cultural and ethical<\/td><td class=\"has-text-align-center\" data-align=\"center\">Suitable dishes built into the main menu<\/td><td>Resident and family<\/td><\/tr><tr><td>Food allergies<\/td><td class=\"has-text-align-center\" data-align=\"center\">Allergen information for every dish, no cross-contamination<\/td><td>Catering team<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Residents at risk of malnutrition<\/strong><\/h3>\n\n\n\n<p>Older adults in care homes are at high risk of malnutrition, so every resident should be screened with a validated tool such as the<a href=\"https:\/\/www.bapen.org.uk\/screening-and-must\/must\/introducing-must\"> Malnutrition Universal Screening Tool (&#8216;MUST&#8217;)<\/a>. For residents at risk, the guidelines recommend a food-first approach. Fortify meals with nutrient-dense ingredients such as milk powder, cheese, eggs or ground nuts, and offer nutrient-dense snacks and milky drinks. A good starting target is around 500 extra kcal a day, which is often achievable with three or four small changes. Residents who aren&#8217;t at risk don&#8217;t need fortified food.<\/p>\n\n\n\n<p>Screening is also expected by<a href=\"https:\/\/www.nice.org.uk\/guidance\/qs24\"> NICE&#8217;s quality standard on nutrition support<\/a>, which says people in care settings should be screened for malnutrition risk using a validated tool. Screening on admission and at regular intervals afterwards tells the kitchen who needs extra support, so nobody has to guess.<\/p>\n\n\n\n<p>Staff who complete our<a href=\"https:\/\/ecerttraining.co.uk\/courses\/malnutrition\"> malnutrition training<\/a> learn to recognise residents at risk and respond early, before weight loss becomes harder to reverse.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Swallowing difficulties (dysphagia)<\/strong><\/h3>\n\n\n\n<p>An estimated 50 to 75% of care home residents have signs of swallowing difficulties. Residents who need modified textures should receive meals and drinks that meet the<a href=\"https:\/\/iddsi.org\/\"> IDDSI framework<\/a>, which describes food textures and drink thicknesses on a scale from 0 to 7. Test textures at every meal using IDDSI methods, and present each part of the meal separately so it still looks appetising. When thinning pureed food, use milk-based sauces rather than water, which dilutes both flavour and nutrition.<\/p>\n\n\n\n<p>Offer more than one modified texture choice at each meal, rather than the same meal every day. Our<a href=\"https:\/\/ecerttraining.co.uk\/courses\/dysphagia\"> dysphagia training<\/a> covers safe feeding techniques, positioning and how to work with speech and language therapists and dietitians.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Dementia<\/strong><\/h3>\n\n\n\n<p>Around 70% of care home residents have dementia or severe memory problems, which raises their risk of malnutrition and dehydration. Replace written menus with show plates, picture cards or visual menus, describe options briefly and be ready to repeat them. Plain, brightly coloured plates on a contrasting tablecloth, adapted cutlery and deep-lipped plates help residents keep eating independently, and table manners matter far less than eating well.<\/p>\n\n\n\n<p>Finger foods suit residents who find cutlery difficult or can&#8217;t stay seated for a whole meal, and they should be as nutritious as the regular menu, not limited to snacks. Many residents develop a stronger liking for sweet foods, so a little honey on savoury food, or dessert before the main course, can make the difference between eating and not eating. The national guidelines draw on<a href=\"https:\/\/www.bournemouth.ac.uk\/node\/55581\"> Bournemouth University&#8217;s research on eating and drinking well with dementia<\/a>, which is a useful resource for care teams.<\/p>\n\n\n\n<p>If a resident living with dementia says &#8220;no&#8221; to food, don&#8217;t record it as refusal. Check for a sore mouth, poorly fitting dentures, swallowing problems, low mood or a medication change, and involve the GP or care team.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Diabetes<\/strong><\/h3>\n\n\n\n<p>Around a quarter of care home residents have diabetes. National guidance for care homes advises against the standard healthy eating and weight loss advice given to the general population, because malnutrition and frailty are common among residents. Instead, offer regular meals and snacks at consistent times, each with a starchy carbohydrate such as bread, potatoes, rice or cereal, choosing slow-release options such as wholemeal bread or potatoes with skins where possible.<\/p>\n\n\n\n<p>Residents with diabetes don&#8217;t need a sugar-free diet. Keep offering desserts and snacks, favour plainer cakes and biscuits, avoid sugary drinks and added sugar in drinks and cereals, and avoid foods labelled &#8220;diabetic&#8221;. For a resident at risk of malnutrition, eating enough comes first: restricting a sweet tooth can do more harm if it means they eat less.<\/p>\n\n\n\n<p>Regular meals also help prevent hypos (low blood glucose).<a href=\"https:\/\/nwknowledgenow.nhs.uk\/wp-content\/uploads\/2024\/04\/Nutrition-in-Care-Homes-Guidance.pdf\"> NHS guidance for care homes<\/a> notes that residents taking insulin or some diabetes medicines are at risk of a hypo if they eat less than usual. If a resident with diabetes is eating poorly, tell the care team the same day, and follow each resident&#8217;s care plan, medication plan and blood glucose targets.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Religious, cultural and ethical diets<\/strong><\/h3>\n\n\n\n<p>Regulation 14 specifically includes meeting residents&#8217; religious and cultural food requirements. That can mean halal or kosher food, or dishes familiar from someone&#8217;s background. Requirements based on moral or ethical beliefs must also be met, and veganism is a protected belief under the Equality Act 2010. Record each resident&#8217;s needs on admission, build suitable dishes into the main menu rather than treating them as an afterthought, and ask residents and families which foods matter most on religious and cultural festivals.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Food allergies<\/strong><\/h3>\n\n\n\n<p>Every dish on the menu should show which of the 14 main allergens it contains, and the kitchen team needs clear processes to prevent cross-contamination. The<a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/food-allergy-and-intolerance\"> Food Standards Agency&#8217;s allergy guidance<\/a> sets out what caterers need to do. Update allergen information every time the menu changes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How Do You Keep Residents Hydrated?<\/strong><\/h2>\n\n\n\n<p>Keeping residents hydrated means making drinks available everywhere, all the time, and actively supporting residents who can&#8217;t help themselves. Dehydration is a frequent cause of hospital admission and is often preventable, and older people may not recognise thirst in the way they used to.<\/p>\n\n\n\n<p>Offer hot and cold drinks day and night, and give a full glass of fluid with medicines rather than a few sips. Make sure staff know the volume of every cup and mug in the home, and provide adapted cups where residents need them. For residents at risk of malnutrition, nutrient-dense drinks such as whole milk, milkshakes and milky coffee help with both nutrition and hydration. Residents on thickened fluids are at higher risk of dehydration, and they should be offered the same choice of drinks as everyone else.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How should care home menus be presented and served?<\/strong><\/h2>\n\n\n\n<p>Every resident should be able to read and use the menu, and residents should choose their meal at the point it is served wherever possible. Display menus at a readable height and font size, and offer pictorial menus or show plates for residents who need help choosing. The guidelines advise against asking residents to order in advance. Where that can&#8217;t be avoided, residents should be able to change their mind at the table.<\/p>\n\n\n\n<p>At the table, serve courses one at a time, plate food so it looks appealing, and offer gravy and condiments rather than adding them by default. Avoid scheduling staff breaks during mealtimes, so there are enough people available to help residents who need support.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What are the most common care home menu mistakes?<\/strong><\/h2>\n\n\n\n<p>The most common care home menu mistakes are small habits that quietly reduce what residents eat. Watch out for these:<\/p>\n\n\n\n<ul>\n<li>Relying on processed meats such as sausages as the only protein at a meal.<\/li>\n\n\n\n<li>Serving jelly as a dessert, which offers little nutrition unless it is a milk jelly.<\/li>\n\n\n\n<li>Using instant soup mixes instead of homemade soup.<\/li>\n\n\n\n<li>Leaving more than 12 hours between the evening snack and breakfast, or having no food available at night.<\/li>\n\n\n\n<li>Asking residents to choose meals the day before, with no chance to change their mind.<\/li>\n\n\n\n<li>Fortifying food with cream, butter and sugar alone, which adds calories but few other nutrients.<\/li>\n\n\n\n<li>Thinning pureed food with water, which dilutes flavour and nutrition.<\/li>\n\n\n\n<li>Serving the same modified texture meal every day.<\/li>\n\n\n\n<li>Offering nourishing drinks shortly before meals, when they can fill residents up.<\/li>\n\n\n\n<li>Recording a resident living with dementia as &#8220;refusing to eat&#8221; without looking for the cause.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How often should you review a care home menu?<\/strong><\/h2>\n\n\n\n<p>Review your care home menu seasonally and at least every six months, or sooner if feedback shows something isn&#8217;t working. Use a mix of evidence: comment cards, food forums and surveys for residents and families, mealtime observation, records of which dishes residents choose, and food waste.<\/p>\n\n\n\n<p>Residents who find it hard to share their views still tell you a lot through what they leave on the plate, so waste records and staff observations matter as much as surveys. Seasonal reviews also make it easier to use produce when it is cheapest and at its best.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How can training help your team deliver a better menu?<\/strong><\/h2>\n\n\n\n<p>A good menu only works when the people planning, cooking and serving it understand why each part matters. Our CPD accredited<a href=\"https:\/\/ecerttraining.co.uk\/courses\/diet-nutrition\"> diet and nutrition training<\/a> helps staff understand residents&#8217; dietary needs and how to meet them.<\/p>\n\n\n\n<p>Every kitchen also needs a team trained in safe food preparation and storage, which our<a href=\"https:\/\/ecerttraining.co.uk\/courses\/food-hygiene\"> food hygiene training<\/a> covers. All our courses are completed online, so cooks and carers can fit them around their shifts.<\/p>\n<\/div>\n\n\n\n<p class=\"yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time:  <\/span><span class=\"yoast-reading-time__reading-time\">16<\/span><span class=\"yoast-reading-time__time-unit\"> minutes<\/span><\/p>\n\n\n\n<div class=\"wp-block-group alignfull is-layout-constrained wp-container-core-group-layout-2 wp-block-group-is-layout-constrained\" style=\"margin-top:0px;margin-bottom:0px;padding-top:5%;padding-right:10px;padding-bottom:5%;padding-left:10px\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column banner-signup is-layout-flow wp-block-column-is-layout-flow\" style=\"padding-top:3%;padding-right:3%;padding-bottom:3%;padding-left:3%\">\n<h1 class=\"wp-block-heading has-text-align-center has-color-9-color has-text-color has-link-color wp-elements-3ceb56f7ab56f4d240305cfa6766ee86\" id=\"h-the-all-in-one-solution-for-security-employers\">Excellence in Care Training with ecert<\/h1>\n\n\n\n<p class=\"has-text-align-center signup-banner-paragraph has-color-9-color has-text-color has-link-color has-large-font-size wp-elements-6275a6da76d0721f6c9ad4b7be17f0cc\" style=\"padding-right:16%;padding-left:16%\">Quality health &amp; social care training for professionals, starting at just \u00a31.50 Join the 2,000+ care homes that trust us, with over 1 million certificates issued and 50+ live courses available.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-color-9-color has-text-color has-background has-link-color has-text-align-center wp-element-button\" href=\"https:\/\/ecerttraining.co.uk\/pricing\" style=\"background-color:#ff8f69\">Get Started<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A healthy care home menu is vital for the well-being of residents, providing essential nutrition tailored to their unique needs. By focusing on balanced meals, accommodating dietary restrictions, and celebrating cultural preferences, care homes can enhance the dining experience. Ultimately, investing in nutrition fosters both physical health and a sense of community among residents.<\/p>\n","protected":false},"author":1,"featured_media":41266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","content-type":"","inline_featured_image":false,"footnotes":""},"categories":[4989],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.1 (Yoast SEO v23.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>8 Key Nutritional Guidelines to Create a Healthy Care Home Menu<\/title>\n<meta name=\"description\" content=\"Learn how to craft a healthy care home menu. Support residents&#039; dietary needs, well-being, and create an enjoyable dining experience with expert tips.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ecerttraining.co.uk\/resources\/guide-to-create-healthy-care-home-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nutritional Guidelines for a Healthy Care Home Menu\" \/>\n<meta property=\"og:description\" content=\"Learn how to craft a healthy care home menu. 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