# data[].attributes.body
As the temperatures soar, remember that fgood hydration, or drinking enough fluid, is important for us all. Not drinking enough means we are likely to be dehydrated.

# data[].attributes.attachment_link.readable_text
Malnutrition is a condition which happens when you don't get the correct amount of nutrients from your diet

Malnutrition is a major public health issue costing the NHS over £19 billion per year in England alone. There are approximately 3 million people in the UK who are malnourished or at risk of malnutrition; 93% are living in their own home, 5% are living in care homes and just 2% are in hospital. Consequences of malnutrition include:

increased risk of illness and infection

slower wound healing

increased risk of falls

low mood

reduced energy levels

reduced muscle strength

reduced quality of life

reduced independence and ability to carry out daily activities

This Food Fact Sheet will help you understand the signs of malnutrition and how to either stop it happening or to treat it.

Spotting malnutrition

Malnutrition can affect anyone, but it is more common for older people and those who are socially isolated. This can be because they can't get out much or because they have poor physical or mental health. It can happen over a long period of time which sometimes makes it difficult to spot. Common signs of malnutrition are:

unplanned weight loss - which can cause clothes, dentures, belts or jewellery to become loose

tiredness and lethargy

alterations in mood

loss of appetite

disinterest in food and/or fluids

loss of muscle strength

Stopping and treating malnutrition

A balanced diet is essential for health and wellbeing. When someone has a poor appetite and is malnourished, nutrient dense foods as well as drinks containing nutrition can help to improve energy intake without making portions too big to manage.

Protein, energy (calories) and vitamins and minerals are all important for people who are malnourished.
If you follow the points listed here, you can make sure you are eating well:

Eat 2-3 portions of high protein foods every day such as meat, fish, eggs, nuts, beans, pulses, soya, tofu and other meat-free protein foods.

Eat/drink 2-3 portions of dairy foods every day such as cheese, milk and yoghurt or non-dairy alternatives like soya, almond or coconut milk.

Eat a serving of starchy food at each meal (e.g. bread, cereals, potatoes, pasta or rice).

Eat some fruit and vegetables every day (fresh, frozen, tinned, dried or juiced).

If you enjoy fish, go for oily fish such as mackerel, salmon, herring, trout, pilchards or sardines as these are rich in omega-3 fatty acids. Aim for 2 portions a week (can be tinned or frozen for convenience).

Have at least 6-8 glasses/mugs of fluid every day, choosing drinks which contain some nutrition where possible such as milky drinks (malted drinks, hot chocolate, milky coffee, smoothies and milkshakes) which can provide energy, protein and vitamins and minerals or sugary drinks such as fruit juice, fizzy drinks or squash can provide extra energy.*

The following simple ideas will help you to increase the amount of energy and protein which you eat in a day:

Eat 'little and often' - try a small snack between meals and a dessert after lunch and evening meal.

Try not to have drinks just before meals to avoid feeling too full to eat.

Avoid low fat/diet versions of foods and drinks for example skimmed or semi-skimmed milk, low fat yoghurt, sugar free drinks etc, or watery soups.

Choose meals that you enjoy, are easy to prepare and eat, and are high in energy and protein. Items such as tinned fish or beans are easily stored and easy to prepare.

If you are preparing food for others, remember that as we get older, our taste buds change. Older people may prefer much sweeter tastes than they used to.

Add extra energy and protein to foods and fluid by adding high energy and protein ingredients - see above for ideas.

Add extra energy by adding high calorie ingredients to food and drinks - suggestions listed below:

Other high energy and protein foods include:*

cheese and crackers

thick and creamy yoghurt

Pot of custard or rice pudding

nuts and seeds

cereal bar or flapjack

Bombay mix

mini pork pie, sausage roll or scotch egg

chocolate

* If there are any health concerns which have previously required you to limit fat and sugar in your diet, e.g. diabetes or high cholesterol, you should discuss whether you still need to limit these with a health professional.
Ready meals, meal delivery services and online shopping

You may find that your energy levels change throughout the week and that on some days you feel better than others. Here are some suggestions to make preparing meals easier:

Make the most of the 'good days' by preparing extra meals which you can store in the fridge/freezer as individual portions for 'bad days'.

Buy a selection of fresh or frozen ready meals for times when you are not able to cook.

Make use of meal home delivery services such as Wiltshire Farm Foods and Oakhouse Foods - supermarkets also offer online shopping and home delivery services which may make shopping easier for you.

Swallowing difficulties

If you notice any of the following when eating or drinking you should seek advice from a healthcare professional such as your GP or practice nurse, who can refer you on to specialist speech and language therapist or a dietitian:

difficulty swallowing

choking or coughing

bringing food back up, sometimes through your nose

a sensation that food is stuck in your throat or chest

a change in the sound of your voice whilst/soon after eating i.e. your voice sounds 'wet'

Other things to consider:

Check dentures fit correctly - if not, visit your dentist.

If you have difficulty using cutlery or with coordination, try 'finger foods' such as toast, sandwiches, biscuits, chunks of meat, cheese, vegetables or fruit cut into pieces etc.

If you also suffer from constipation, try gradually increasing your fibre intake by consuming beans, lentils, fruit and vegetables and wholegrain foods whilst also increasing your fluid intake. You may need to fortify these foods as explained earlier.

Regular exercise may help increase your appetite and build up your strength - start with something easy for you and increase the intensity gradually.

If you have vision problems or for people with dementia, try using a coloured plate so that the food stands out from the plate.

Eating environment

Try to make sure that where you eat is as pleasant as possible and that meals and snacks look appealing. Eating with others often helps to encourage appetite.

Summary

Malnutrition is a common problem and if it is not spotted or treated it can make you very ill. The simple steps outlined above should help to identify and treat the condition. If these simple steps do not seem to help, seek advice from a healthcare professional.

# data[].attributes.attachment_link.description
Malnutrition is a condition which happens when you don't get the correct amount of nutrients from your diet Malnutrition is a major public health issue costing the NHS over £19 billion per year in England alone.

# data[].attributes.body
Could you spot the signs?

Malnutrition is not an inevitable part of ageing—and early identification can make a real difference.

# data[].attributes.body
Welcome to the Community Nutrition Service Resource Hub.

🔹 Use the columns to navigate resources - check out the heading to find what you're looking for
🔹 Click on posts to open files, links or videos
🔹 Resources are grouped for staff and patient use

# data[].attributes.body
Welcome to our service

The Community Nutrition Service is a citywide service, we provided expert support for patients requiring home enteral feeding, nutrition support and coeliac disease advice. We are a skill mix team of dietitians and dietetic support.

# data[].attributes.attachment_link.readable_text
Our aim is to deliver comprehensive nutrition support for adults (aged over 18) identified as malnourished or at risk of becoming malnourished.

We help those at risk of malnourishment, high nutrient losses and issues related to nutritional needs eg. pressure ulcer present, recurrent infections, extreme unintentional weight loss, and exacerbations of COPD.

Patients will be invited to attend a clinic appointment where a dietitian will undertake an assessment. They will offer advice and work with the patient to develop a specific care plan to address any concerns regarding unmet nutritional needs. If patients are unable to access a clinic setting, then home visits can be arranged.
Referral Criteria:

You need to be registered with a Manchester GP

A MUST score of at least 2

A BMI of less than 18.5Kg/m2

Unintentional weight loss greater than 10% within past 3 - 6 months

A BMI of less than 20 kg/m2, and weight loss of more than 5% within 3- 6 months

A person is at risk of being malnourished if they have a poor absorptive capacity and/or high nutrient losses and/or increased nutritional needs, such as: pressure ulcer present, recurrent infections or exacerbations of COPD.

Please refer by single point of access mft.spa-uhsm@nhs.net (0300 303 9650)

A referral form is available in the Additional Links and Useful Information section.

Contact information

Location:

Victoria Mill Health Centre, Miles Platting, Manchester, M40 7LH

Phone:
Email: Mft.communitynutrition@nhs.net
Social Media
Twitter: @CNSMCR

Opening hours

For out-of-hours, please contact GP.

# data[].attributes.attachment_link.title
Community Nutrition Service - Citywide - Manchester Local Care Organisation

# data[].attributes.attachment_link.description
Our aim is to deliver comprehensive nutrition support for adults (aged over 18) identified as malnourished or at risk of becoming malnourished. We help those at risk of malnourishment, high nutrient losses and issues related to nutritional needs eg. pressure ulcer present, recurrent infections, extreme unintentional weight loss, and exacerbations of COPD.

# data[].attributes.headline
Podcast - Young, wild & gluten free.  Listen here

# data[].attributes.subject
Podcast - Young, wild & gluten free.  Listen here

# data[].attributes.attachment_link.title
Episode 5: Speaking up and mastering assertiveness.

# data[].attributes.attachment_link.description
Podcast · Amy, Rosie, Chrissie @ The University of Surrey · Created by researchers at the University of Surrey, this psychological self-help podcast uses Acceptance and Commitment Therapy (ACT) to support young adults to live well with coeliac disease, considering the emotional and practical impacts of living with the condition.

# data[].attributes.headline
Malnutrition Universal Screening Tool (MUST) Online calculator

# data[].attributes.subject
Malnutrition Universal Screening Tool (MUST) Online calculator

# data[].attributes.body
The ‘MUST’ calculator can be used to establish nutritional risk using either objective measurements to obtain a score and a risk category or subjective criteria to estimate a risk category but not a score.

# data[].attributes.attachment_link.readable_text
The 'MUST' calculator can be used to establish nutritional risk using either objective measurements to obtain a score and a risk category or subjective criteria to estimate a risk category but not a score.

Please select which method of nutritional screening is to be used.
It is recommended that objective measurements of height, weight, and weight loss are used whenever possible. If you have been unable to measure height you can use the calculator at the bottom of this page to estimate height from the ulna length. However, if actual measurements are not available or reliable and realistic self-reported values cannot be obtained, subjective criteria can be used to inform judgment and establish a malnutrition category.
Show results

Unplanned Weight Loss*:

%
*If any weight loss was planned, unplanned weight loss will be 0% and weight loss score 0.
Disclaimer:
BAPEN disclaims any liability to any healthcare provider, patient or other person affected by this resource.

If height, weight or BMI cannot be obtained, the following criteria which relate to them can assist your judgment of the subject's nutritional risk category. Please note, these criteria should be used collectively not separately as alternatives to steps 1 and 2 of 'MUST' and are not designed to assign a score.

Mid upper arm circumference (MUAC) may be used to estimate BMI category in order to support your overall impression of the subject's nutritional risk.

MUAC

The subject's left arm should be bent at the elbow at a 90 degree angle, with the upper arm held parallel to the side of the body. Measure the distance between the bony protrusion on the shoulder (acromion) and the point of the elbow (olecranon process). Mark the mid-point.

The subject's left arm should be bent at the elbow at a 90 degree angle, with the upper arm held parallel to the side of the body. Measure the distance between the bony protrusion on the shoulder (acromion) and the point of the elbow (olecranon process). Mark the mid-point.

The use of MUAC provides a general indication of BMI and is not designed to generate an actual score for use with 'MUST'.

For further information on use of MUAC please refer to The 'MUST' Explanatory Booklet.

1. BMI
Clinical impression - thin, acceptable weight, overweight. Obvious wasting (very thin) and obesity (very overweight) can also be noted.

2. Unplanned weight loss
Clothes and/or jewellery have become loose fitting (weight loss).
History of decreased food intake, reduced appetite or swallowing problems over 3-6 months and underlying disease or psycho-social/physical disabilities likely to cause weight loss.

3. Acute disease effect
Acutely ill AND no nutritional intake or likelihood of no intake for more than 5 days.
If the subject is currently affected by an acute patho-physiological or psychological condition, and there has been no nutritional intake or likelihood of no intake for more than 5 days, they are likely to be at nutritional risk. Such patients include those who are critically ill, those who have swallowing difficulties (e.g. after stroke), or head injuries or are undergoing gastrointestinal surgery.

4. Determine overall risk of malnutrition
On the basis of estimated BMI category, unplanned weight loss, and Acute Disease Effect, select the appropriate risk category.

Low risk: Routine clinical care
Repeat screening:

Hospital - weekly

Care Homes - monthly

Community - annually for special groups, e.g. those >75 yrs

All risk categories:

Treat underlying condition and provide help and advice on food choices, eating and drinking when necessary.

Record malnutrition risk category.

Record need for special diets and follow local policy.

Obesity:
Record presence of obesity. For those with underlying conditions, these are generally controlled before the treatment of obesity.
Re-assess subjects identified at risk as they move through care settings.
See The 'MUST' Explanatory Booklet for further details and The 'MUST' Report for supporting evidence. All risk categories:
Medium risk: Observe

Document dietary intake for 3 days

If adequate - little concern and repeat screening

Hospital - weekly

Care Home - at least monthly

Community - at least every 2-3 months

If inadequate - clinical concern - follow local policy, set goals, improve and increase overall nutritional intake, monitor and review care plan regularly

Re-assess subjects identified at risk as they move through care settings.
See The 'MUST' Explanatory Booklet for further details and The 'MUST' Report for supporting evidence.

Treat underlying condition and provide help and advice on food choices, eating and drinking when necessary.

Record malnutrition risk category.

Record need for special diets and follow local policy.

All risk categories:
Obesity:
Record presence of obesity. For those with underlying conditions, these are generally controlled before the treatment of obesity.

High risk: Treat*
Re-assess subjects identified at risk as they move through care settings.
See The 'MUST' Explanatory Booklet for further details and The 'MUST' Report for supporting evidence.

Refer to dietitian, Nutritional Support Team or implement local policy

Set goals, improve and increase overall nutritional intake

Monitor and review care plan

Hospital - weekly Care

Home - monthly

Community - monthly

* Unless detrimental or no benefit is expected from nutritional support e.g. imminent death.

Treat underlying condition and provide help and advice on food choices, eating and drinking when necessary.

Record malnutrition risk category.

Record need for special diets and follow local policy.

Obesity:
Record presence of obesity. For those with underlying conditions, these are generally controlled before the treatment of obesity.

Estimate Height from Ulna Length

If height cannot be measured, use recently documented or self-reported height (if reliable and realistic).

If the subject does not know or is unable to report their height, it can be estimated from length of ulna Measuring the Ulna: Ask subject to bend an arm (left side if possible), palm accross chest, fingers pointing to opposite shoulder. Using a tape measure, measure the length in centimeters (cm) to nearest 0.5 cm between the point of the elbow (olecranon) and the mid-point of the prominent bone of the wrist (styloid process). by entering the following:

# data[].attributes.attachment_link.description
Use the Malnutrition Universal Screening Tool (MUST) calculator to establish nutritional risk.

# data[].attributes.body
Our contact telephone number is: 0161 470 6716

Our working hours are 8:30 to 4:30pm Monday to Friday. We do not work on weekends and bank holidays.

If you have any tube related queries outside of our working hours, please contact the Abbott nurse helpline on 0800 0183799

If your feeding tube comes out outside of our working hours, please attend your local accident and emergency taking your spare feeding tube with you.

# data[].attributes.body
The BAPEN self screening tool can be used to monitor your weight and malnutrition risk score.

If you have scales at home, you can use this to keep a check on your weight and risk score.

You just need to know your height and weight.

# data[].attributes.attachment_link.title
BAPEN Malnutrition Self-Screening Tool | BAPEN

# data[].attributes.attachment_link.description
Designed to identify those living in the community at risk of malnutrition At the end of 2015 BAPEN launched a Malnutrition Self-Screening Tool designed to help

# data[].attributes.body
Here are some quick and easy ways to increase your calories. Everything on this list is around about 100 calories and can give a great boost to anyone trying to gain weight.

# data[].attributes.body
COELIAC UK

The gluten free diet

Discover some of the facts about a gluten free diet, so you have the knowledge you need to change your diet after your diagnosis.

It will help you to make safe food choices more easily.

# data[].attributes.attachment_link.description
Your essential guide to the gluten free diet for coeliac disease: safe foods, cross-contamination, label reading, and tips from Coeliac UK.

# data[].attributes.body
Easy Ways to Boost Calories and Support Weight Gain
Looking to increase your calorie intake? These simple food boosters can be added to meals and snacks to increase energy and nutrition without significantly increasing portion sizes. This resource includes a variety of worldwide and culturally diverse options, as well as suitable choices for those following a vegan diet.

# data[].attributes.attachment_link.readable_text
Our aim is to ease the transition from the hospital to the home and ensure that all patient's feel supported and confident to feed at home.

We deliver feed and equipment directly to the patient and provide nutritional care and product training. We are only ever a phone call away and available 24/7, 365 days of the year should you need us.

Outside of normal office hours, an Abbott Nurse Advisor is available for remote telephone support.

Online registration is available to Abbott Hospital2Home patients only, register to:

# data[].attributes.attachment_link.keywords[]
abbott hospital2home home delivery service

# data[].attributes.attachment_link.description
This site is only for use by patients, carers, and care home workers who are registered with Abbott Hospital2Home home delivery service.

# data[].attributes.body
Find your local Food Banks, Pantries, Mobile Food Clubs, Emergency food provisions.

# data[].attributes.attachment_link.title
Food Projects in Greater Manchester - Google My Maps

# data[].attributes.attachment_link.readable_text
Whoever you are, whatever the problem

Citizens Advice provides free, independent, confidential and impartial advice to everyone on their rights and responsibilities.

Our aim is to:
Provide the advice people need for the problems they face. Improve the policies and practices that affect people's lives.

Get Help

Citizens Advice Manchester offers free, confidential, impartial and independent advice and information on a wide range of subjects. Get in touch in a way that works for you.

Volunteering can be hugely rewarding! If you'd like to boost your CV and enhance your skills for life and work or simply help people from your community, then you should consider volunteering for us. We're one of a network of over 400 bureaux across England and Wales. You may even have visited us for advice - over 40% of the population has!

Last year we helped 50,000 people in the city take charge of their finances by offering guidance and support on debt and benefits. Helped thousands of families into secure housing, supported victims of crime, worked with people struggling to remain in or find employment and provided access to the skills and advice that will allow parents to give their children the best start in life. Our advice makes communities more independent, saves time and money for public services, and brings income into the region.

People helped
Last year we supported over 50 thousand people from across the city find a way forward with their problem.

Problems resolved
Our advisers were able to resolve nearly a quarter of a million problems that were presented to them in the last 12 months.

£9 million
We increased the incomes of our residents through debts written off, benefits gained and consumer compensation for local people.

As well as providing advice, every Citizens Advice Manchester has a twin aim of collecting evidence from clients' experiences - and our experiences of advising them - and using this to campaign for positive changes that can benefit everybody, and not just people who come in to us.

# data[].attributes.attachment_link.description
Citizens Advice Manchester offers free, confidential, impartial and independent advice and information on a wide range of subjects.

# data[].attributes.body
Help through hardship advice

# data[].attributes.attachment_link.title
Help through Hardship helpline | Trussell

# data[].attributes.attachment_link.description
If you’re worried about money and struggling to afford essentials, call our free helpline for personalised support.

# data[].attributes.body
Not for profit - no questions asked, emergency food provision delivered by Manchester's Sikh Foundation.

Feed my city (FMC) Foundation: an Emergency Food Charity providing dry food bags and hot meals to those in most need. We believe that every human being has the right to have a basic food and this should NOT be dependent on them having money.

Our aim is to provide simple, free, vegetarian, nourishing hot food and/or emergency food parcels in the Manchester area. The food poverty programme serves our users and we will not ask any questions, make any judgement, or charge for any of our services.

# data[].attributes.body
Healing Starts with Good Nutrition
Learn how to make every mouthful count with practical tips on food, drinks, and nutrients that support wound healing.

# data[].attributes.attachment_link.title
Ongoing symptoms and complications - Coeliac UK

# data[].attributes.attachment_link.description
Diagnosis of non-responsive coeliac disease requires dietary assessment for ongoing gluten ingestion and a review of the diagnosis of coeliac disease and exclusion of other conditions which may be causing symptoms.

# data[].attributes.body
This app helps people with coeliac disease easily check if foods are safe and tailored to their dietary needs. The barcode scanner is handy when your at the supermarket. It also supports eating out confidently by listing trusted gluten‑free venues and providing reliable guidance.

# data[].attributes.attachment_link.description
The Live Well Gluten Free app helps you shop and eat out safely with 185k+ products and 3,000+ accredited venues. Get it today:

# data[].attributes.attachment_link.title
The Swallows Head & Neck Cancer Support Group

# data[].attributes.attachment_link.description
The Swallows Head & Neck Cancer Charity was formed by like minded cancer patients to help and support fellow sufferers and their caregivers.

# data[].attributes.attachment_link.description
Thinking about fitting and living with a tube or caring for someone with tube? Learn about tube feeding in MND from experts and first hand stories.

# data[].attributes.attachment_link.title
PINNT: Advocacy & support for people on home artificial nutrition (HAN): parenteral, enteral & oral nutritional supplements. | PINNT

# data[].attributes.attachment_link.description
PINNT: Advocacy & support for people on home artificial nutrition (HAN): parenteral, enteral & oral nutritional supplements.

# data[].attributes.attachment_link.description
People with dementia often experience problems with eating and drinking, but there are ways to help manage these.

# data[].attributes.headline
Supporting someone with dementia to eat and drink

# data[].attributes.subject
Supporting someone with dementia to eat and drink

# data[].attributes.attachment_link.title
Supporting someone with dementia to eat and drink

# data[].attributes.attachment_link.description
A good mealtime experience can have a positive impact on a person’s health and wellbeing. Food preparation and the person’s surroundings can be important.

# data[].attributes.attachment_link.description
Dementia UK is a charity that provides Admiral Nurses for families affected by dementia. Call our Dementia Helpline to find out how we can support you.

# data[].attributes.attachment_link.readable_text
Regular, nutritious meals may become a challenge for people living in the middle and late stages of Alzheimer's. They may become overwhelmed with too many food choices, forget to eat or think they have already eaten.

Nutrition tips

Proper nutrition is important to keep the body strong and healthy. For a person with Alzheimer's or dementia, poor nutrition may increase behavioral symptoms and cause weight loss.

The basic nutrition tips below can help boost the person with dementia's health and your health as a caregiver, too.

Provide a balanced diet with a variety of foods.Offer vegetables, fruits, whole grains, low-fat dairy products and lean protein foods.

Limit foods with high saturated fat and cholesterol. Some fat is essential for health - but not all fats are equal. Go light on fats that are bad for heart health, such as butter, solid shortening, lard and fatty cuts of meats.

Cut down on refined sugars. Often found in processed foods, refined sugars contain calories but lack vitamins, minerals and fiber. You can tame a sweet tooth with healthier options like fruit or juice-sweetened baked goods. But note that in the later-stages of Alzheimer's, if appetite loss is a problem, adding sugar to foods may encourage eating.

Limit foods with high sodium and use less salt. Most people in the United States consume too much sodium, which affects blood pressure. As an alternative, use spices or herbs to season food.

As the disease progresses, loss of appetite and weight loss may become concerns. In such cases, the doctor may suggest supplements between meals to add calories.

Staying hydrated may also be a problem. Encourage fluid intake by offering small cups of water or other liquids throughout the day or foods with high water content, such as fruit, soups, milkshakes and smoothies.

Make mealtimes calm and comfortable

During the middle stages of Alzheimer's, distractions, too many choices, and changes in perception, taste and smell can make eating more difficult. The following tips can help:

Limit distractions. Serve meals in quiet surroundings, away from the television and other distractions.

Keep the table setting simple. Avoid patterned plates, tablecloths and
placemats that might confuse the person. Using color to contrast plates against
a tablecloth or placemat can make it easier for the person to distinguish the
food from the plate or table. Consider using a plastic tablecloth, napkins or
aprons to make cleanup easier. Provide only the utensils needed for the meal to avoid confusion.

Distinguish food from the plate. Changes in visual and spatial abilities may make it tough for someone with dementia to distinguish food from the plate or the plate from the table. It can help to use white plates or bowls with a contrasting color place mat. Avoid patterned dishes, tablecloths and place mats.

Check the food temperature. A person living with dementia might not be able to tell if something is too hot to eat or drink. Always test the temperature of foods and beverages before serving.

Offer one food item at a time. The person may be unable to decide among the foods on his or her plate. Serve only one or two items at a time. For example, serve mashed potatoes followed by the main entree.

Be flexible with food preferences. It is possible the person may suddenly develop certain food preferences or reject foods he or she may have liked in the past.

Allow plenty of time to eat. Keep in mind that it can take an hour or more for
the person to finish.

Eat together. Give the person the opportunity to eat with others. Keeping mealtimes social can encourage the person to eat.

Keep in mind the person may not remember when or if he or she ate. If the person continues to ask about eating breakfast, consider serving several breakfasts - juice, followed by toast, followed by cereal.

Encourage independence

Make the most of the person's abilities. Adapt serving dishes and utensils to make eating easier. You might serve food in a bowl instead of on a plate, or try using a plate with rims or protective edges. A spoon with a large handle may be less difficult to handle than a fork, or even let the person use his or her hands if it's easier.

Serve finger foods. Try bite-sized foods that are easy to pick up, such as chicken nuggets, fish sticks, tuna sandwiches, orange segments, steamed broccoli or cauliflower pieces. Or make a meal in the form of a sandwich in order to make it easier for the person to serve him or herself.

Try hand-over-hand feeding. Demonstrate eating behavior by putting a utensil in the person's hand, placing your hand around theirs and lifting both of your hands to the person's mouth for a bite.

Don't worry about neatness. Let the person feed himself of herself as much as possible. Set bowls and plates on a non-skid surface such as a cloth or towel. Use cups and mugs with lids to prevent spilling. Fill glasses half full and use bendable straws.

Minimize eating and nutrition problems

In the middle and late stages of Alzheimer's, swallowing problems can lead to choking and weight loss. Be aware of safety concerns and try these tips:

Prepare foods so they aren't hard to chew or swallow. Grind foods, cut them into bite-size pieces or serve soft foods (applesauce, cottage cheese and scrambled eggs).

Be alert for signs of choking. Avoid foods that are difficult to chew thoroughly, like raw carrots. Encourage the person to sit up straight with his or her head slightly forward. If the person's head tilts backward, move it to a forward position. At the end of the meal, check the person's mouth to make sure food has been swallowed. Learn the Heimlich maneuver in case of an emergency.

Address a decreased appetite . If the person has a decreased appetite, try preparing some of his or her favorite foods. You may also consider increasing the person's physical activity or plan for several small meals rather than three large meals.

# data[].attributes.attachment_link.description
Food and eating for people with Alzheimer's or other dementias - get tips on planning meals, encouraging indepence and minimizing nutrition problems.

# data[].attributes.headline
Guts UK - All you need to know about Coeliac Disease

# data[].attributes.subject
Guts UK - All you need to know about Coeliac Disease

# data[].attributes.body
'The Coeliac UK seven‑day meal plan provides patients with coeliac disease a clear, practical structure for following a nutritionally balanced gluten‑free diet, supporting cost‑effective and sustainable meal planning'

# data[].attributes.attachment_link.title
HC215-00-UK CORFLO PEG Golden Rules After care

# data[].attributes.body
Untreated coeliac disease or non-compliance with a gluten free diet can lead to complications, and it is important to be aware of these as gluten exposure can still happen by accident.  A strict gluten‑free diet can prevent these symptoms. Speak to your GP or dietitian if you feel you are experiencing any of the symptoms listed in this resource.

# data[].attributes.attachment_link.title
Ongoing symptoms and complications - Coeliac UK

# data[].attributes.attachment_link.description
Diagnosis of non-responsive coeliac disease requires dietary assessment for ongoing gluten ingestion and a review of the diagnosis of coeliac disease and exclusion of other conditions which may be causing symptoms.

# data[].attributes.headline
Guide to plants, seeds, grains, cereals and flours

# data[].attributes.subject
Guide to plants, seeds, grains, cereals and flours

# data[].attributes.body
'This resource helps support a balanced diet by promoting a variety of naturally gluten‑free grains that provide energy, fibre, and essential nutrients, helping maintain overall health and reducing reliance on more expensive pre-packaged gluten free alternatives such as gluten free pastas and bread'

# data[].attributes.body
Ideas on how to get more calories without eating more food. Make every mouthful count.

# data[].attributes.attachment_link.title
Community Nutrition Service - Food Fortification

# data[].attributes.body
Delicious drinks that are high in calories and give a great boost to intake. Ideal to anyone trying to gain weight or prevent weight loss.

# data[].attributes.attachment_link.title
Community Nutrition Service - Nourishing Drinks

# data[].attributes.body
Delicious and simple shakes that are all around 500 calories, made with easy to access everyday ingredients.

# data[].attributes.attachment_link.title
Community Nutrition Service - Super Shakes

# data[].attributes.body
Add an Extra 300 Calories to Your Day
Small additions can make a big difference when trying to gain weight. These easy 300-calorie boosters can be added to everyday meals and snacks to increase energy intake. You'll find ideas inspired by different cultures and dietary preferences, including vegan options.

# data[].attributes.body
Supporting Healthy Eating & Drinking in Dementia.

This guide offers practical advice for family members, friends, and carers on helping someone with dementia maintain a healthy diet and adequate fluid intake.

# data[].attributes.attachment_link.title
Eating and Drinking Well with Dementia - A Guide for Family, Carers and Friends

# data[].attributes.body
Take a look to find some tips for looking after yourself and eating well as life changes.

# data[].attributes.headline
Malnutrition: Hiding in Plain Sight – Prevention, Screening and Action

# data[].attributes.subject
Malnutrition: Hiding in Plain Sight – Prevention, Screening and Action

# data[].attributes.body
This 2023 report states that malnutrition is a major but under-recognised public health issue in England

# data[].attributes.body
British Dietetic Association Dietitian Joanna, shares some tips on staying well during the hot weather. Hydration Hydration Hydration.

# data[].attributes.attachment_link.title
3.1K views · 14 reactions | ☀️ When the temperature rises, it’s not just sunscreen we need to think about – our food and fluid choices matter too.

Dietitian Ioanna shares tips to ensure you stay well during the heatwave. | British Dietetic Association

# data[].attributes.attachment_link.description
☀️ When the temperature rises, it’s not just sunscreen we need to think about – our food and fluid choices matter too.

Dietitian Ioanna shares tips to ensure you stay well during the heatwave.

# data[].attributes.body
Some simple steps to follow as the temperatures rise, to keep yourself well.

# data[].attributes.attachment_link.description
Find out how to keep cool and safe in a heatwave, and who is most at risk of heat exhaustion and heatstroke.

# data[].attributes.headline
Help and advice for families supporting those with Dementia.

# data[].attributes.subject
Help and advice for families supporting those with Dementia.

# data[].attributes.attachment_link.description
Dementia UK is a charity that provides Admiral Nurses for families affected by dementia. Call our Dementia Helpline to find out how we can support you.

# data[].attributes.body
Dementia is the UK's biggest killer. Alzheimer’s Society, build understanding, support more people affected by dementia than anyone else and fund groundbreaking research.

# data[].attributes.attachment_link.description
At Alzheimer's Society, we believe passionately that life doesn't end when dementia begins. We are here for anyone affected by dementia, and we do everything we can to keep people with dementia connected to their lives and the people who matter most.

# data[].attributes.body
Shop smart, eat smart

How to save money and balance your diet with lower cost options

# data[].attributes.attachment_link.readable_text
A healthy, balanced diet helps make sure that our bodies get all the nutrients needed to work well and feel good.

In the UK, our healthy eating model is called the Eatwell Guide. The guide has been developed scientifically, using modelling to look at the balance of different foods and drinks that provides the nutrients the body needs in the recommended amounts.

The Eatwell Guide shows the proportions that each of the food groups should make up in our diet and is designed to apply to most of us (although not to children under 2 years old as their dietary needs are different).

The cost of living has gone up. The rise in food, energy and fuel prices will affect many of us. Surveys report that the concern about the rising costs of living is linked with spending less on food shopping and essentials.
Sara Stanner, Science Director, British Nutrition Foundation

Shop smart, eat smart

How to save money and balance your diet with lower cost options

8 tips to help you save money on food

Plan meals and write a shopping list

Planning can make it less likely for us to be tempted into buying unnecessary items, help us cut down on waste and save money. When making your shopping list, check the foods you already have at home and use them in your meal planning.

Look for special offers

Stock up on long shelf-life products like dried pasta, rice, noodles, canned vegetables, and breakfast cereals when they are on offer. You may also find foods reduced in the supermarket later in the day (usually labelled with a yellow sticker). These foods are close to their sell-by date, but you can still put them in the freezer to defrost when you need them.

Is it really good value?

It can be hard to compare the prices of foods in different pack sizes to work out if the food on offer is good value. You can sometimes find the cost per 100g or 100ml in small print on the shelf label that will help you quickly check - use your phone's calculator to help. Remember, sometimes the shelf label may not be updated to reflect special offers or promotions.

Try supermarket own brand or value-brand products

These will normally be cheaper than branded products. If you like branded products and they can be stored in a cupboard or frozen, try to stock up on these when they are on offer. You can also look at the local sellers in your area - greengrocers, butchers, markets, and fishmongers, where you may find some foods cheaper and you can buy the exact amount you need. Specialist food shops like Asian stores can have spices and chillies at a good value. Do also check the supermarket world food aisle as you may find some items cheaper here too. Don't forget, you can also grow your own herbs with little space - like on a windowsill!

Make your meat go further - add beans and vegetables to dishes

You can add chickpeas to a chicken curry, lentils to a meat-based pasta sauce, or tofu to a stir fry. A whole chicken can be good value, especially if you use it for more than one meal. There are many ways you can use up your leftovers. Frozen meat tends to be cheaper if you have storage space in your freezer.

The government advises us to keep the amount of red and processed meat we eat to no more than 500g (cooked weight) per week as eating a lot of these can increase our risk of bowel cancer.

Choose canned oily fish in oil or water

Canned fish like sardines and tuna is normally cheaper than buying fresh fish, is easy to prepare and has a long shelf-life. Canned oily fish, such as mackerel, sardines or salmon, is high in omega-3 fats, which can help to keep the heart healthy and is a source of vitamin D, an important nutrient for our bones and muscles. Frozen fish is also a good value choice and can be used in a range of dishes including fish pie. If there are special offers on fresh fish, you could also take advantage of these and freeze any that you are not going to use straight away.

Check the frozen and canned fruit and vegetable section

Frozen vegetables tend to be cheaper than fresh, and they still count towards your 5 A DAY. Freezing preserves nutrients so that some frozen vegetables can even give you more of certain nutrients than fresh versions. Using frozen fruit and vegetables also can help you reduce food waste as you can use the exact amount you want when you want it, avoiding wasting fruit and vegetables that are past their best. Canned fruit and vegetables are also good choices but watch out for canned fruits and vegetables that have added sugar (syrup) or salt and opt for those in fruit juice or water instead.

Cook smart

There are some changes we can make when cooking to reduce energy costs. For example, cooking in bulk, keeping the lid on pots when boiling food and cooking several dishes at once.

There are many ways to reduce your food waste

Did you know, in the UK, we throw away 6.6 million tonnes of household food waste a year? This costs us on average up to £60 a month.

The foods most often wasted include bread and bakery products, vegetables and salad, fruit, drinks, dairy products and eggs, meat and fish products and meals (homemade and pre-prepared).

How to save money and balance your diet

Food Group Tips for saving money and balancing your diet

Potatoes, bread, rice, pasta or other starchy carbohydrates

Lower cost options

Economy ranges for bread, dried pasta, rice, and noodles are usually much cheaper and there may not always be much difference in taste.

Keep bread in the freezer to keep it fresh for longer.

Baked potatoes can make a filling meal and you can experiment with your favourite toppings - perhaps to use up leftover pasta sauce or stew.

Add leftover starchy foods (like cooked rice and pasta) to soups to thicken them and make them more filling.

Cooking tips and ideas

Remember to cook foods like pasta and rice in unsalted water.

Avoid frying in lots of oil or butter.

Try making your own tomato-based sauces for pasta from canned chopped tomatoes, onions, garlic, and herbs.

Why not try some different starchy carbohydrates like couscous or barley? They last a long time in the cupboard.

A note on food safety - can you reheat rice?
Yes, but you should never reheat rice more than once. When you reheat rice, make sure it is steaming hot all the way through.

If you have leftover rice, you should chill it as quickly as possible, ideally within one hour. Dividing it into smaller portions can help with this. Do not leave rice in the rice cooker, steamer or pan to cool down.

Lower cost options

Canned and frozen fruit and vegetables are often cheaper than fresh.

Keep an eye on the ends of aisles in supermarkets for weekly offers on fruit and vegetables.

Cooking tips and ideas

Puree fruit that needs to be used up and make a breakfast smoothie or add to your breakfast cereal.

Use at least two different vegetables with your dinner. If cooking for fussy eaters, grating carrots or adding some frozen vegetables to sauces may be an effective way of encouraging veg in their diet.

Buying pre-prepared fruit and vegetables can be expensive. You can save a lot of money and eat healthily by preparing your own at home and taking you.

Dairy and alternatives

Lower cost options

Economy ranges for low-fat natural yogurt are generally good value.

Milk and cheese can be frozen so if you have the space, you can take advantage of special offers and freeze any extra you buy.

Cooking tips and ideas

Low-fat natural yogurt is a great alternative to cream, and you can use it in savoury dishes such as curries, pasta sauces and for making your own dips. You can also use it in desserts.

Add any leftover bits of cheese to soups, mashed potato, and pasta dishes. Go for reduced-fat cheese or use full-fat cheese less often and in small amounts.

Beans, pulses, fish, eggs, meat, and other proteins

Lower cost options

Canned fish, beans, and lentils (canned or dried), and eggs are relatively low-cost proteins and can be stored. If you can buy in bulk this may be even cheaper.

Frozen fish and meat can also be cheaper options.

Cooking tips and ideas

Bulk up recipes with beans and lentils (and substitute some of the meat or leave the meat out altogether on some days). Beans and lentils count as one of your 5 A DAY, are low in saturated fat and are high in fibre.

We should all aim to eat two portions of fish per week, one of which should be oily. Canned fish eaten on wholemeal toast, added to pasta or in a baked potato makes the basis of a nutritious meal.

Try some recipes based on pulses such as bean-based stews, vegetarian bolognese or lasagne made with lentils, vegetarian chilli, bean burgers or Mexican-style bean wraps.

How to reduce food waste

Understanding food labels to help reduce waste: 'Use by' and 'best before' dates.

You will see 'use by' dates on food that goes off quickly, such as meat products and ready-prepared salads. Do not use foods or drinks after the 'use by' date on the label, even if it looks and smells fine.

Remember the 'use by' date relies on you storing the food properly, as described on the food label. If you do not follow these instructions, the food will spoil more quickly, and you may risk food poisoning.

'Use by' dates do not always mean 'eat by'.

If a food can be frozen then its life can be extended beyond the 'use by' date. Follow the instructions on the packaging carefully such as 'freeze on the day of purchase' 'defrost thoroughly before use and use within 24 hours' or 'cook from frozen'.

'Best before'

'Best before' dates appear on a wide range of frozen, dried, tinned, and other foods. The 'best before' dates are more about food quality than food safety. When the date runs out it does not mean that the food will be harmful, but it might begin to lose its flavour and texture. Always store the foods as described on the food packaging.

Eggs are an exception for the 'best before' date. You should eat eggs within a couple of days of their best before date.

Frequently wasted foods and how to use them

Use leftover vegetables to make soup

When you make your own soup, you can add as many vegetables as you like.

Other ways to use leftover vegetables.

Add finely chopped leftover vegetables to pasta, couscous, and rice. You could also add them to a can of beans and serve on toast, in wraps or in pittas.

Leftover vegetables and potatoes can be used to make fishcakes or bubble and squeak (mashed potato, and green veg are mixed and fried in a little oil). Why not try omelettes or frittatas to use up spare eggs and any leftover vegetables?

Overripe fruits?

Why not blend with milk, yogurt, or fruit juice to make a delicious smoothie? Add some to stews or casseroles (such as tagine), to add a naturally sweet flavour to dishes.

Use up your potatoes.

Make a cheesy potato bake or a potato-topped pie, curry, or Spanish omelette. You could also try mashing them with other root vegetables such as carrots, sweet potatoes and swede. Alternatively, mix in some green vegetables like leeks, peas, or spring onions.

Transform stale bread.

When bread begins to go stale, try making your own breadcrumbs and use them for coating fish or chicken.

Alternatively, freeze those breadcrumbs for later and use them for homemade stuffing with your Sunday roast. If you have a fresh loaf which is only just starting to dry out, then try sprinkling on some water and baking in the oven for a few minutes - it will taste like a freshly cooked loaf again!

Make your own frozen meals.

Double your usual recipes and freeze half. Put chilli, cottage pies, soups and stews in microwave-safe containers and freeze. They are great for quick lunches and dinners.

Keep an eye on your portion sizes.

Try not to cook more than you need. Measure out foods like pasta and rice before you cook rather than guessing portions. Not only will it help you to save money but can stop you from overeating. Find out more about portion sizes with ourGet Portion Wise guides.

Limit dining out or buying on the go.

It's often easier to grab meals on the go. But remember that you will pay extra for that convenience and risk wasting food you have already bought for the week.

If you want to save money and eat healthily, you could try making lunches or portioning up leftovers the night before. Alternatively, buy less food at the supermarket if you know you'll be eating out a lot that week.

Keep a supply of frozen and canned fruit, vegetables, and canned pulses.

These have a long shelf-life so you can use them as and when you need them, without them going off.

Set your fridge at the correct temperature (between 0-5 ºC) to avoid food going off unnecessarily.

Find out how to set your fridge correctly onthe Love Food Hate Waste website

Get creative!

Did you know that citrus fruit peel, cabbage hearts, carrot tops, cauliflower leaves, and herb stalks are all edible? So, there's no need to throw them away.

# data[].attributes.attachment_link.title
Eating healthily on a budget | British Nutrition Foundation

# data[].attributes.attachment_link.description
The rise in food, energy and fuel prices will affect many of us having less to spend on food shopping.