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.
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.
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!
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.
Standard 7, Aged Care Quality Standards evaluates if staff have the right skills, knowledge, tools and resources to provide quality of care.
There are many myths about food and nutrition. Everyone makes multiple decisions each day about the food they choose to eat. Does that make everyone an expert? The answer is no! The nutrition needs for older people are quite different from those in their younger years and all aged care staff need the right information in their toolkit.
Training needs to be continually provided to ensure all staff understand about nutrition relating to their role. A food service assistant and lifestyle assistant both need tools, but they will be quite different, but the messages should be consistent. NPA has conducted training for many years. If one group of staff is upskilled and the remainder has not had a chance to learn the same information, it can often result in war at the kitchen door!
Where do the staff receive their nutrition information? When did the Dietitian conduct training? Was it for everyone?
Training can be provided via eLearning packages and NPA now provide interactive live web events increasing accessibility.
Contact me for information about NPA training options.