Posted in Food Safety

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.

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.