Food, Nutrition and Hydration Policy

For Adults Accessing Disability Services

Providing safe, appropriate, and culturally respectful food, nutrition, and hydration is a core component of quality disability services. This policy outlines the principles, responsibilities, and procedures that support the health, dignity and personal choice of adults receiving disability support.

1. Guiding Principles

• Personcentred choice: Individuals determine what, when, and how they eat and drink, within the limits of safety and health.
• Health and wellbeing: Meals and fluids must meet nutritional guidelines appropriate for the person's age, medical conditions, and activity level.
• Safety: Risks such as choking, aspiration, allergic reactions, and foodborne illness are identified and managed.
• Cultural respect: Dietary preferences linked to culture, religion, or personal belief are honoured.
• Legal compliance: The policy aligns with the Disability Services Act, relevant health regulations, and the Australian Dietary Guidelines.

2. Scope

This policy applies to all staff, contractors, volunteers and external service providers delivering:

• Inhome support
• Supported accommodation
• Day programmes and community outings
• Respite services

3. Roles and Responsibilities

3.1 Service Provider

• Develop and maintain procedures that reflect this policy.
• Provide training on nutrition basics, safe food handling, and feeding assistance techniques.
• Ensure all food and drink items meet hygiene standards.
• Monitor compliance through regular audits and incident reviews.

3.2 Support Workers

• Discuss food preferences, allergies and dietary requirements with each participant on intake and during reviews.
• Assist with meal planning, preparation and feeding only when consented.
• Observe for signs of dehydration, malnutrition or aspiration and report promptly.
• Maintain accurate records of meals, fluids and any adverse events.

3.3 Participants & Families

• Provide uptodate information about medical conditions, medication that may affect nutrition, and cultural or religious dietary needs.
• Participate in care planning meetings and express any concerns.

4. Assessment and Planning

Each adult receiving services will undergo a comprehensive nutrition and hydration assessment that includes:

1. Medical history (e.g., diabetes, renal disease, swallowing disorders).
2. Current diet and fluid intake patterns.
3. Allergy and intolerance profile.
4. Cultural, religious and personal food preferences.
5. Functional abilities ability to shop, cook, selffeed, or require assistance.

The assessment is conducted by a qualified allied health professional (dietitian, speech therapist, or nurse) and documented in the participants Care Plan. The care plan must be reviewed at least annually or when a change in health status occurs.

5. Meal Provision Options

Based on the assessment, one or more of the following options may be implemented:

• Selfmanaged meals: Participant prepares and consumes their own food with optional support.
• Supported meal preparation: Assistance with shopping, cooking, and safe food handling.
• Fully prepared meals: Meals provided by the service or an approved external caterer, meeting agreed dietary specifications.
• Special therapeutic diets: Lowsalt, lowsugar, texturemodified, pureed, or enteral nutrition as prescribed.

6. Hydration Management

Adequate fluid intake is essential for preventing dehydration, constipation, and urinary complications.

• Offer a minimum of 1.52L of fluid per day, adjusted for climate, activity, and medical conditions.
• Provide a choice of fluids: water, flavored water, milk, suitable juices, and culturally relevant drinks.
• Record fluid intake daily and flag any reduction of more than 20% from baseline.
• For individuals with swallowing difficulties, use thickened liquids as recommended by a speech therapist.

7. Safe Feeding Practices

When assistance is required, staff must follow these steps:

1. Verify the participants consent and preferred level of assistance.
2. Check the foods temperature, texture, and portion size.
3. Position the participant upright (3045) to reduce aspiration risk.
4. Use adaptive equipment (e.g., specialised cutlery, plates with high edges) as needed.
5. Observe for coughing, gagging, or discomfort and stop if they occur.
6. Document the feeding episode, including any concerns.

8. Managing Allergies and Food Intolerances

All known allergens must be clearly identified in the participants record. Staff must:

• Label all prepared foods with allergen information.
• Separate storage for allergencontaining items.
• Use clean utensils and surfaces to avoid crosscontamination.
• Carry emergency medication (e.g., epinephrine autoinjector) when required and ensure staff are trained in its use.

9. Documentation and Reporting

Accurate records support continuity of care and legal compliance. The following must be documented:

• Initial nutrition and hydration assessment.
• Care plan details, including preferred meals, restrictions, and assistance level.
• Daily/weekly logs of meals and fluids provided and consumed.
• Any incidents such as choking, aspiration, allergic reaction or refusal to eat.
• Changes to the care plan following review or incident.

10. Training and Competency

All personnel involved in food handling or feeding assistance must complete the following training within their first three months and refresh annually:

• Basic nutrition for adults with disability.
• Food safety (handling, storage, temperature control).
• Safe feeding techniques and positioning.
• Identifying and responding to choking and aspiration.
• Allergy management and emergency response.

11. Quality Assurance

The service will monitor compliance through:

• Quarterly audits of nutrition documentation.
• Participant satisfaction surveys focusing on food choice and meal quality.
• Incident trend analysis for choking, dehydration, or allergic reactions.
• Continuous improvement meetings that adjust procedures based on audit findings.

12. References

• Australian Dietary Guidelines National Health and Medical Research Council.
• Disability Services Act 2022 (Cth).
• Food Standards Australia New Zealand Food Safety Standards.
• National Safety and Quality Health Service Standards Nutrition and Hydration.

By implementing this policy, disability services ensure that adults receive food, nutrition and hydration that support their health, respect their autonomy, and uphold their dignity.