NPA Blog

 

Make sure every mouthful counts!

Posted by Julie Dundon AdvAPD on 5 September 2019
Make sure every mouthful counts!
People who need a modified texture diet often have several medical problems, resulting in a poor appetite and intake. In addition, the food does not look the same as it did before, meaning that people needing this type of diet are at high risk of losing weight.

Weight loss without trying can mean loss of muscle and condition and can contribute to poor health.

All texture modified foods should be fortified with protein and energy additions.
  • Protein is the nutrient that is needed the most, so include the meat, fish, chicken, egg portion of the meal in preference to 'eating all of the vegetables'.
  • Add items such as milk, milk powder, egg, grated cheese, legume powders to boost protein intake.
  • Use full fat dairy foods.
  • Use cream, oil, butter, margarine to add additional calories to the food.

It's very challenging to fortify modified texture food to the correct level and present the meal in a way that the person still enjoys  the food and the dining experience.

About the Author Nutrition Professionals Australia is a team of Accredited Practising Dietitians who consult to aged care homes across Australia.  They have more than 40 years of combined experience in a range of roles, as Advanced Accredited Practising Dietitians, Food Services Coordinator, Residential Site Manager, Author of Nutrition Manuals and Consultant Dietitian.  

Posted in: Nutrition Professionals Australia Protein Aged Care Puree Diets Food Service  

Meal Plans Manual updated for IDDSI

Posted by Anne Schneyder on 10 May 2019
Meal Plans Manual updated for IDDSI

Have you implemented IDDSI yet? The date for implementation of the new IDDSI guidelines was 1st May.  Key issues to consider include:

  • Documentation of the IDDSI textures and thickened fluids in your clinical software and in kitchen documentation
  • Training for care and kitchen staff on the differences between the Easy to Chew and the Soft and Bite Sized Diets
  • How have your residents currently receiving a soft diet been classified in the new guidelines? You will need support from your speech pathologist

Our Meal Plans for Older People Manual has been revised for IDDSI. If you have purchased a version over the past 12 months, you will receive an updated version. For more information or to purchase the manual, click here.

 

Posted in: Nutrition Professionals Australia Food Safety IDDSI Aged Care Puree Diets Menus Food Service  

New- Australian Pasteurised Eggs

Posted by Anne Schneyder on 19 December 2018
New- Australian Pasteurised Eggs

NPA welcomes the launch of the new Safe Eggs from Australian Pasteurised Eggs. These eggs have the potential to bring some dignity to the aged care sector with soft eggs coming back onto menus. It is such a simple thing: to enjoy a soft poached egg but up until now food safety regulations have restricted the ability to provide them to vulnerable populations. 

Eggs provide one of the best sources of protein for a sector where up to 50% of the population may be poorly nourished. Medical conditions can affect an older person's appetite or further increase their nutrition requirements. Any strategy that can increase protein and nutrition intake for older people is welcome.

The real benefit for nutrition care is that chefs will be able to increase protein intake by offering foods in a form that people love to eat. Items such as soft poached eggs, soft boiled egg with bread 'soldiers', pan fried eggs sunny side up, egg flips, mousse, even whole egg mayonnaise, aioli and hollandaise sauce can all make their way back onto menus. These pasteurised eggs will revolutionise the way that chefs cater for older people.

Posted in: Healthy Eating Nutrition Professionals Australia Food Safety Aged Care Eggs Menus Food Service Nutrition  

Aveo- Good Food AND Good Nutrition

Posted by Anne Schneyder on 13 December 2018
Aveo- Good Food AND Good Nutrition

The nutrition needs of older people are complex. As we age we need more of some nutrients at the same time that our appetites and our exercise levels decrease.

 Older people need more nutrition in a lesser volume. It is inspiring to see that Aveo recognises the unique needs of older people and is leading the way in providing better food AND better nutrition.

See this link for more detail.

 

Posted in: Healthy Eating Nutrition Professionals Australia Aged Care  

Meal Plans for Older People

Posted by Anne Schneyder on 11 December 2018
Meal Plans for Older People

NPA are very excited to announce that our new Meal Plans for Older People Manual is available for download from our website.

The manual is a bench top guide to nutrition care and therapeutic or special diets when catering for older people. It provides a summary of nutrition for an older person, information regarding menu planning as well as a meal plan for each of the various special diets that are likely to be encountered. Many of these special diets eg diabetic and texture modified diets are routinely provided from the main menu, but others will need to be catered for on an individual basis.

Also included in this manual is information regarding standard serve sizes and a standard menu structure to ensure that residents are provided with ample opportunities to choose foods from each of the core food groups and to ensure that the organisation meets Best Practice and/ or Accreditation Guidelines.

The meal plans provide a simple and practical guide that can be readily referred to at the time of serving meals. It is invaluable for both food serice and care or nursing staff.


 

Posted in: Nutrition Professionals Australia Dietitian Aged Care Special diets Food Service Nutrition  
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