What is the true cost of poor nutrition in aged care? Our Improving Nutrition in Aged Care Webinar Events will help your aged care home to:
At this time more than any other we must be vigilant in ensuring that staff have all the information and tools that they need to manage nutrition care and to provide the correct meals to consumers. Our webinar events are interactive, provide the opportunity to interact with other aged care organisations, to share information and to learn practical tips that will enable you to make immediate quality improvements in your organisation.
We are also able to provide webinars tailored to your organisation's needs or in person seminars in your aged care home. Contact us for details
Our popular 2 day program will change this year! We are planning a series of 10 interactive Webinars via Zoom that you are able to access anywhere- at home, at work, on your desktop, tablet or phone. We are looking forward to meeting you again this year- online!
Sessions will be conducted fortnightly from 30th July. Times of sessions will be 1.30pm to 3.30pm AEST:
|30th July 2020||Nutrition for the Older Person|
|13th Aug 2020||Dementia and Nutrition + The Dining Experience|
|27th Aug 2020||Menu Planning|
|10th Sept 2020||tbc|
|24th Sept 2020||Malnutrition and Nutrition Support|
|8th Oct 2020||Diabetes + Obesity Management|
|22nd Oct 2020||Dysphagia + IDDSI|
|5th Nov 2020||Coeliac Disease|
|19th Nov 2020||Allergy vs Intolerance|
|3rd Dec 2020||Aged Care Quality Standards- Where does nutrition fit?|
All events will be recorded and you will have access to all sessions until 1 month following the final webinar.
Session 1: Nutrition for the Older Person
30th July- 1.30pm to 3.30pm AEST
What is good nutrition for an older person? The needs of the fit and healthy person are very different to the needs of the frail older person, especially if they require care- whether in their own home or in an aged care home. Both groups of individuals have higher needs for some nutrients, especially protein. At the same time, appetites might be small and energy (calorie or kilojoule) needs may be lower than when they were younger. It can be challenging to plan an adequate diet. This webinar will explore the nutrition needs of both groups of older people.
Session 2: Dementia and Nutrition + The Dining Experience
13th August- 1.30pm to 3.30pm AEST
Dementia can influence an individual's nutrition status in numerous ways, from being distracted at meal times, to not being able to feed oneself, to forgetting what food even looks like. This webinar explores some of the factors that influence how much the individual might eat, and some practical strategies to ensure an adequate intake.
The importance of a positive dining experience will be discussed and practical suggestions for a positive experience for residents.
Session 3. Menu Planning
27th August- 1.30pm to 3.30pm AEST
What guidelines for menu planning apply to older people? How can we ensure that our menus provide all of the nutrition that an older person requires?
This webinar will look at how to ensure that your menu provides food that is not only tasty, but also provides good nutrition. We look at practical ways to ensure there is enough protein and fibre, and how to make sure that all of the food groups appear on the menu in sufficient amounts.
Session 4. Food Safety
10th September- 1.30pm to 3.30pm AEST
Session 5. Malnutrition and Nutrition Support
24th September- 1.20pm to 3.30pm AEST
Weight loss is not inevitable as we age! However, there are numerous reasons why someone might lose weight as they get older- declining appetite, medical problems, depression or bereavement, or not being able to access sufficient foods.
This webinar will discuss how to identify malnutrition or risk of malnutrition, the consequences of unintended weight loss and practical strategies to improve nutrition and prevent further decline.
Session 6. Diabetes and Obesity Management
8th October- 1.30pm to 3.30pm AEST
Are your residents with diabetes served the same meals as everyone else? Is there a need to provide a stricter diet for some? Can they have the same cakes and sweets as everyone else? NPA will discuss the current evidence for diabetes and diet management for older individuals. We will explain the effect of different foods on blood glucose levels, and how to manage hypoglycaemia and sick days.
Also we discuss the risks and benefits of obesity on older people and when it may be appropriate to change the types of foods provided (and when it is not!). It must be remembered that obesity and malnutrition can co-exist and we must be very careful to ensure that we are not imposing dietary restrictions inappropriately.
Session 7. Dysphagia + IDDSI
22nd October- 1.30pm to 3.30pm
Many older people will experience dysphagia or difficullty in swallowing. When there is a risk of aspiration or choking, a speech pathologist will assess the individual and will make recommendations regarding the texture of the food and thickness of fluids.
This webinar will explain the new IDDSI standards for texture modified diets and fluids. What are the differences between the old and the new standards? How do you know whether you are providing the correct textures for your residents?
Session 8. Coeliac Disease
5th November- 1.30 to 3.30 AEST
Coeliac disease is an abnormal immune reaction to gluten- one of the proteins found in wheat, oats, barley, rye and triticale. Eating even tiny amounts of gluten will damage the villi which line the small bowel- causing both short term and long term health problems. The gluten free diet must be 100% strict 100% of the time.
This webinar will explain coeliac disease and the gluten free diet and will indicate how to provide the correct diet. Issues such as reading labels, cross contamination and cooking gluten free will be explored.
Session 9. Allergy vs Intolerance
19th November- 1.30 to 3.30 AEST
A true allergy is a serious and potentially life threatening condition. Every organisation catering for people with allergies must have clear documentation and strong systems to identify all potential problem foods. Staff must be trained in allergen management.
Food intolerances can also cause significant symptoms, but are generally not life threatening. Most people with an intolerance can manage to eat a small amount of the problem food.
This webinar will discuss the differences between an allergy and an intolerance and will show how to cater for some of the common diets, eg a milk free diet vs a low lactose diet.
Session 10. Aged Care Quality Standards
3rd December- 1.30 to 3.30 AEST
The Quality Standards focus on outcomes for consumers and reflect the level of care and services the community can expect from organisations that provide Commonwealth subsidised aged care services.
This webinar will show how nutrition underpins every standard and will provide a roadmap for a quality improvement plan based around nutrition care under every standard.