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Nutrition at End of Life: A Powerful Tool for Comfort and Dignity

As someone nears the end of life, nutrition often becomes less about nourishment and more about comfort, dignity, and quality of life. Tailoring a person’s diet during this sensitive time requires a nuanced, multidisciplinary approach, one that can make a profound difference for those receiving palliative care.

Caryn Straker, Dietitian at Nightingale Hammerson, shared her insights on Nutrition Support in Advanced Illness with over 120 professionals at a thought-provoking conference hosted by Dr Ros Taylor MBE at Michael Sobell House, and supported by Harlington HospiceCentral and North West London NHS Foundation Trust, and The Hillingdon Hospitals NHS Foundation Trust.

A standout moment? Celebrating a meaningful shift in knowledge-sharing: care home professionals sharing skills and experience in palliative care with hospice professionals . A promising step towards a more integrated, person-centred care across settings.

There were also excellent contributions from:
Dr Sarah Russell RGN (Portsmouth Hospitals University NHS Trust)
Harriet Moxon RN (St Vincent’s Care Nursing Home)
Jo Fernandes
Professor Julia Verne
Dr Mohammed Abdul-Latif (Mount Vernon Cancer Centre)
James Norris (MyWishes)
Dr Zena Aldridge MA RNMH QN FRSA NIHR (National Institute for Health and Care Research)
Gemma Godivala (Reflections Funerals)

These conversations are helping shape a future where palliative care is more compassionate, collaborative, and inclusive.

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