Posted in Risk

Understanding Food Related Risks- Workshop

Posted by Nutrition Professionals Australia on 17 February 2020

Does your organisation understand its food and nutrition risks? Are you meeting the new Aged Care Quality Standards for Nutrition Care? What is the real cost of poor nutrition in your organisation?

The food served in aged care homes is in the spotlight. Consumers are increasingly demanding a better quality of food and have greater needs than ever before. In addition, the costs associated with providing good food and good nutrition care are increasing.

The true costs of providing the correct nutrition to consumers is hidden. Do you know how much you spend on oral nutrition supplements, aperients, wound dressings and wound care? Food Services are often seen as separate from Clinical Care when in fact food and nutrition sit under every one of the new Aged Care Quality Standards,

NPA are offering a new workshop in 2020:


CLICK HERE for a program.

Adelaide Pavillion

Friday 3rd April 2020 | 8.00am to 12.00pm | Registration at 8.30am

This workshop will explore how the new standards relate to nutrition care. This workshop is designed for all Managers in Aged Care Homes- CEO/ Site Manager/ Care Manager/ Food Service Manager/ QI Coordinator and wll assist your organisation to:

  • Meet Accreditation standards for nutrition care
  • Identify nutrition risks for your residents
  • Understand your menu offering and dining experience
  • Improve knowledge of nutrition needs of consumers
  • Decrease cost of supplements, wound dressings and aperiants
  • Ensure accurate catering for allergies and dysphagia
  • Minimise numbers of consumers with indicators for mandatory reporting
  • Contain costs

CLICK HERE to register for the day.



Think ST Solutions will also provide a seminar in the coming weeks to complement NPA's approach: Reviewing a Food Safety Management Plan.

Adelaide Pavillion

Friday 15 May 2020 | 9am to 12pm

Andrew Thompson states that: "Food safety compliance is an area of operational risk which is largely overlooked across the foodservice sector. Ignoring operational risk can expose any foodservice operation to significant losses."

To register contact Andrew on or see website

All managers are encouraged to attend both workshops to truly undertand the risks associated with food and nutrition in aged care and to ensure compliance with Accreditation standards.


Keeping those fluids up!

Posted by Julie Dundon AdvAPD on 13 February 2020
Trying to meet hydration needs of older people is always challenging but it is even more challenging in the peak of Summer in Australia.  As described in the last article, many foods such as custard and soups provide fluid and some nutrition and these should be used as a priority.

Other practical strategies to increase fluid intake include:

  • Identify those at risk of dehydration
  • Record and review consumption
  • Encourage enthusiastically
  • Encourage residents to drink with others
  • Use familiar cups or mugs
  • Offer fluids at every meal and snack
  • Offer a wide variety of drinks
  • Offer preferred fluids - resident may drink cordial better than water
  • Offer iceblocks/ icecreams/ jellies

Quench that thirst!

Posted by Julie Dundon AdvAPD on 11 February 2020

When the mercury hits above 40, it is challenging for all of us to meet our hydration needs.  It's even more difficult as we get older as our thirst is often reduced and we don't always know when we need more to drink.  Women need at least 8 glasses (2 litres approx.) of fluid per day and men need at least 10 glasses (2.5litres approx.).  In the hot weather it's likely those quantities increase even further.

Food has fluid too - up to 500 to 700ml depending on the food eaten, so the actual fluid that needs to be taken as drinks to prevent dehydration may only be 1200 to 1500ml.

Examples include

  • Soups
  • Custard, ice cream, junket, yoghurt
  • Stewed fruit, canned fruit, pureed fruit
  • Cereal with milk, porridge
  • Ice-blocks or icy-poles
  • Jelly

Water, tea, coffee and diet cordial drinks provide fluid but no nourishment.

It is a myth that tea and coffee are dehydrating for regular users. If someone drinks tea or coffee on most days then the body adapts to the potential diuretic effects- they are a good source of fluid.

Juice, milk, milkshakes and commercial supplements provide excellent nutrition at the same time as the fluid so are great choices.

Even ordinary cordial, soft drink and sports drinks provide sugar and some valuable calories when someone is underweight.


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