Nutrition and Hydration Week 2022 kicks off

The annual Nutrition and Hydration Week gives care providers a platform to share best practice.

A week which gives care operators a platform to share their best practice when it comes to food and drink has started.

Nutrition and Hydration Week runs from March 14 to 20 and will see hundreds of organisations, including care homes, domiciliary care providers and hospitals, take part. This year's themes for the week include: 

  • Monday - breakfasts
  • Tuesday - suppers
  • Wednesday - afternoon tea (and the Global Afternoon Tea Party)
  • Thursday - hydration
  • Friday - fruit or fish
  • Saturday - smoothies
  • Sunday - sundaes 

Last year, the Twitter account for the week - @NHWeek - reached over 12 million people. It has taken place every March since 2012, and in 2021, due to the pandemic, was moved to June.

The highlight of the week is the Global Tea Party, where the community holds a tea party wherever they are and shares the fun on social media.

On Thursday, NESCAFÉ Original will hold an interactive care morning on Thursday, where the business, as well as Andy Jones, chair of the PSC100 Group, will be talking to providers about the importance of hydration. A mindfulness expert will also take residents through different exercises to improve their wellbeing.

Jones says: “We are excited to be working with NESCAFÉ Original to celebrate Thirsty Thursday. Nutrition and Hydration Week aims to create energy, focus and fun to highlight and educate people about the value of food and drink in maintaining health and wellbeing in health and social care. The care morning activity is a great way to engage residents – and to have a bit of fun.”

To register for the event and receive an activity pack you can click here.

Speaking more widely about the week, Jones adds: “We have seen legacies develop from the week, where people have been able to utilise the week to demonstrate the benefits of food and drink to improve the quality of life of those they care for. This has often led to changes longer term in improved food and drink provision.”

For more details, visit

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