Assess if the patient can eat independently or needs support.
Check for swallowing difficulties (speech and language therapist may advise on soft or pureed foods).
Note any allergies, intolerances, or special diets (diabetes, low-salt, renal diet, etc).
Record hydration needs — how much fluid daily, whether monitoring intake is required.
Breakfast (8–10am)
Examples: porridge, cereal, toast, fruit, yogurt, tea/coffee.
Support needed: ✔ prepared by carer / ✔ self-prepared / ✔ ready-made option.
Mid-morning Tea Break (10–11am)
Examples: biscuits, fruit, smoothie, hot drink.
Safety note: check chewing/swallowing ability.
Lunch (12–1pm)
Examples: soup, sandwich, salad, light hot meal.
Source: ✔ carer-cooked / ✔ ready meal / ✔ meals-on-wheels delivery.
Afternoon Tea Break (2–3pm)
Examples: cake, fruit, yoghurt, fortified drink (if appetite poor).
Dinner (5–6pm)
Examples: hot meal with protein, vegetables, carbs.
Note portion size, preference for fresh vs. frozen meals.
Evening Snack (7–8pm)
Examples: crackers, cheese, warm milk, light snack to aid sleep.
Who shops? ✔ family / ✔ carer / ✔ online delivery.
Is a weekly shopping list in place?
Storage safety: ✔ fridge/freezer checked regularly / ✔ use-by dates monitored.
Weight monitoring (weekly or monthly).
Appetite levels: ✔ good / ✔ variable / ✔ poor.
Supplements required? (vitamin drinks, fortified shakes).
Flags: weight loss, dehydration, refusal of food → alert GP/dietitian.
Carer/agency: preparing meals, monitoring intake.
Family: stocking food, bulk cooking/freezing.
GP/dietitian: referrals if malnutrition risk identified.
