Planning and organisation

  • Information about each service user's food preferences are documented in the care plan and acted on. The information might be from the individual or relatives or friends
  • All should respect the need for quiet and calm during meals (television should be low volume or off, appropriate music playing)
  • Review the timing of meals to ensure they meet service users' needs / appropriately spaced
  • Implement 'protected mealtimes' to minimise non-essential activities releasing time to care
  • Carers should be present to assist and observe at mealtimes to ensure all appropriate assistance and equipment is available to residents
  • Meals should be served in courses rather than using service trays
  • To avoid disorientation tables should be set no more than 30 minutes before a meal.
  • Giving service users choice
  • Allowed to choose where they sit
  • Offered a napkin or apron rather than a bib.
  • Asked about their preferred portion sizes of menu items (if appropriate)
  • Where possible serve themselves to promote independence
  • When serving soup offer the choice of a cup or bowl
  • Offer a choice of drink
  • Finger foods should be served where appropriate.


General guidance on assisting with eating

Preparation

  • Check any specific feeding guideline for each service user from their care plan or with the speech & language therapist
  • Ensure that the service user is awake, alert and knows what is going to happen
  • Offer the opportunity to go to the toilet and wash their hands prior to having their meal
  • Ensure a good comfortable sitting posture as upright as possible
  • Protect their clothes from splatters
  • Make sure the person has their glasses, dentures, and or hearing aid in place. The same carer should stay throughout the meal
  • The carer should sit at eye level or slightly below and either immediately in front of or slightly to one side.

During

  • Let them see and smell the food.  Check that they like and want it
  • Ensure food isn't too hot. It is usually best to work inwards from the plate edge to access the coolest and keep the warmest for last
  • Establish if they like a combination of food in a mouthful e.g. meat & potato or more gravy mixed in etc.
  • Observe - particularly if they have difficulty communicating for signs that they are ready for the next mouthful, having difficulty swallowing, are dribbling, getting tired, don't like the food, want a drink etc.
  • Use verbal prompts, talk clearly about the food you are offering and use a gentle but firm tone. Discourage the service user from talking with food in their mouth.  Allow time between mouthfuls if they need to talk or you are asking a question
  • Take the food/drink to the service user; don't let them strain forwards to reach it.

Afterwards

  • Don't use the spoon to remove food from the lips or face, use a tissue or cloth.  Wash or wipe hands and face after the meal if necessary
  • Do mouth care as necessary after the meal.
  • Adapted with permission from the Caroline Walker Trust. Eating well for older people and older people with Dementia 2010.

 

If you would like this information in another format, for example large print or easy read, or if you need help communicating with us, please contact:

First Community (Head Office)

Call: 01737 775450 Email: fchc.enquiries@nhs.net Text: 07814 639034

Address: First Community Health and Care, Consort House, 5-7 Queensway, Redhill, Surrey, RH1 1YB.

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For office use only: Version 6 HPD_TS026 Publication date: May 2026