Week of foodie fun kicks off across Hica

Food medley 1.jpgThe Hica Group and Buckshaw Retirement Village are taking part in a national initiative surrounding good nutrition and hydration.   

Residents and staff from all 19 Hica Group homes across Hull and East Riding and The Grange at Buckshaw are set to take part in a week of engaging activities for Nutrition and Hydration Week (March 13-19), which is supported by official health organisations such as NHS England.

Each day is set to have different food and drink themed activities to encourage creativity and community engagement.

Penni Brown, chief executive at Hica Group said: “Nutrition and Hydration week is a fantastic way to introduce fun activities which are themed around healthy food and drinks, whilst also continuing to engage the local community by inviting them along to the events.

“We work closely with our award winning catering supplier apetito to provide residents with their favourite and nutritionally balanced meals. Meals are specifically designed by dieticians to meet the needs of residents, including different textures, or foods designed for residents who need to gain or maintain a healthy weight.

“We want to lead by example and be proof that a high standard of nutrition and hydration provides a positive impact on the health and wellbeing of older people and those with disabilities.”

All homes are set to take part in The Worldwide Afternoon Tea Party, on Wednesday, March 15, where teams have planned their own specific celebration events, including baking, crafts and decorating, entertainment and inviting local organisations and schools to join the fun.

Other themed days include; Melon Boat Monday, followed by Twilight Tuesday, Tropical Drinks Thursday and resident favourite Fish and Chip Friday to conclude the week.

The week, which was launched by the Hospital Caterers Association (HCA), the National Association of Care Catering (NACC) and Patient Safety First, aims to raise awareness of good food and hydration, and the risks of malnutrition and what can be done to prevent the condition in health and social care environments.

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