How many residents at your home have a wound?
How many are referred to the Dietitian for nutrition assessment? Is this done routinely?
Firstly, getting the right nutrition reduces the risk of wounds developing. Once a wound is present, nutrition requirements, in particular, protein needs increase significantly.
Using a food first approach is the first step. Commercial supplements may be indicated but it would be best to introduce these on the recommendation of an experienced aged care Dietitian.
How do you ensure the residents are receiving enough protein if they have a wound? Having adequate protein foods at each meal and providing a protein-enriched drink between meals is one way to meet the challenge. Usually, the resident's protein needs are far more than their appetite and a Dietitian opinion is required.
Referring to an aged care Dietitian from NPA can provide a client-centred, nutrition care plan that is both realistic and cost-effective.
You are welcome to contact us to find out what we can offer.
|Posted in:woundsAged CareNutrition|
Do all aged care residents have a good mealtime experience? How do you know?
Some things to observe closely are
*Do any of the care staff know what the modified texture meal actually is? Or do they guess?
*Do the care staff communicate what the meal is when assisting the residents?
*Do the staff make eye contact with the resident or do they engage in conversation with other staff members in the room?
*Has the modified texture meal been plated considering food preferences?
*Do the serve sizes look about right? Or are they very small?
If you have any concerns, one of the experienced aged care NPA Dietitians can assist with either a Zoom or telephone conversation with a staff member or the wider team.
|Posted in:IDDSIAged CareMalnutrition|
How long do your residents have between their last meal of one day the first one the following day? 12 hours? Perhaps even 14 hours?
The other way to look at it is, how many hours in a day do they have to consume all the nutrition they need? Sometimes it's as small as 9 hours. We would all be challenged to live like this in the long term but that's exactly what many of residents do every day.
When I have asked the question before, so why do your aged care residents have their meals when they do? Answers that I get are, they like it like that, or this is when they expect their meal. Usually over time, it becomes the norm and what they expect and not what they might have preferred.
Do you provide a later meal in the evening? What are the challenges? Is this something that can be overcome to be more resident centered?If you need some help, don't hesitate to contact me.
|Posted in:Aged CareNutrition|
COVID19 has posed some challenging times for all of us. We have had to rethink our business models and ways to keep providing our clients with the necessary advice and training.I was lucky to visit Kangaroo Island last week and was able to enjoy some downtime but also present the NPA live web event, all from my beautiful room overlooking American River....and no-one knew!!!
I had my laptop balanced on a suitcase, I needed to sit on a cushion, get an extension cord and move the table in front of the window for lighting. All very easy really!!I'd love to hear about your experiences doing similar things!
|Posted in:Nutrition Professionals AustraliaDietitianCOVID19Aged CareSeminarMalnutritionNutrition|
Standard 8, Aged Care Quality Standards refers to the accountability of the organisations governing body, which could be a Board, Executive or Proprietor.
When a menu audit is completed, is this shared with the governing body or left with the Manager to deal with? What is the process of communication in your organisation?
When considering food and nutrition, we often refer to a Food and Nutrition Policy which reflects the philosophy of the organisation towards the food and service to the residents. When conducting a menu audit, NPA always asks for a copy of a Food and Nutrition Policy.
However, to be a useful and relevant policy it needs to be owned and developed by the whole organisation, residents, managers and staff. Very often we find these policies are documents that have not been well communicated nor enacted.
What does your Food and Nutrition Policy look like? When and who last reviewed it? Does it include a contemporary approach to nutrition care? Did a Dietitian provide any input?
If you would like any assistance with developing a Food and Nutrition Policy or any procedures, don't hesitate to contact me.
|Posted in:Aged Care StandardsNutrition Professionals AustraliaAccreditationDietitianAged CareFood ServiceNutrition|