Food & Fluid Intake Record
Use this chart to record a resident's food and fluid intake throughout the day. Accurate intake records are essential for monitoring nutritional status, identifying concerns, and providing evidence for dietitian referrals. Complete for residents at medium or high MUST risk, or for any resident where intake is a concern.
CQC Requirement:Under Regulation 14 of the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, providers must ensure that service users receive adequate nutrition and hydration. CQC inspectors will review food and fluid records as part of the “Effective” key question assessment. Records should be completed in real time — not from memory at the end of a shift.
Resident Information
Resident Information
Daily Intake Chart
Record all food and fluid offered and consumed. Use the intake column to record approximate percentage consumed (e.g., 25%, 50%, 75%, 100%, or all/none/half).
| Time / Meal | Food Description | Intake % | Fluid Description | Volume (ml) |
|---|---|---|---|---|
| Breakfast (07:00–09:00) | ||||
| Mid-morning (10:00–11:00) | ||||
| Lunch (12:00–13:00) | ||||
| Mid-afternoon (14:00–15:00) | ||||
| Tea (17:00–18:00) | ||||
| Supper (19:00–20:00) |
Additional Notes
Recording Guidance
- 1.Record intake as soon as possible after each meal — do not rely on memory at the end of a shift.
- 2.Be specific — record actual foods and drinks, not just “ate lunch” or “drank tea”.
- 3.Record the volume of all fluids in millilitres where possible. A typical cup of tea is approximately 200ml.
- 4.If a resident refuses a meal, record this and the reason if known.
- 5.Target fluid intake for most adults is 1,500–2,000ml per day, or 30ml per kg body weight.
- 6.If a resident's intake is consistently below 50% of meals, consider a dietitian referral and review the MUST score.
Authoritative Resources
Important Notice:This food and fluid chart provided by Care Handbook is a template for recording purposes only. It does not replace professional clinical assessment or dietitian advice. Always follow your organisation's policies and procedures for nutritional monitoring and reporting. If you are concerned about a resident's intake, escalate to your line manager and seek dietitian or GP input promptly.