“Nutrition Matters” News

Telehealth nutrition consults are as effective as in-person consults, research shows

Telehealth nutrition consults are as effective as in-person consults, research shows | Leading Nutrition

COVID-19 shouldn’t keep clients from maintaining their nutritional health. After all, nutrition is a key pillar of general health and wellbeing. But how can you achieve this when there are visitor restrictions?
Enter Dietitian Link, our telehealth service. This allows your clients to continue receiving care from a dietitian, whenever they need. We also remove travel costs, which is an added bonus.
Telehealth consults have been part of our usual service for many years. Our experience is that older clients receive care that is on par with an in-person consult. Read more »

How this chef changed food service when a client was COVID-positive

How this chef changed food service when a client was COVID-positive _ Leading Nutrition

Nutrition Matters July 2020
A positive test for coronavirus. News reaches the kitchen. The foodservice team knows that things need to change to prevent the spread of infection. But how will they do this?
This can happen to any home in our current times. In the current climate, it is good to be prepared with a plan on how to modify food service during a COVID-19 lockdown.
Lifeview Willow Wood in Victoria shares with us how their foodservice team managed this. Read more »

Is weight loss in clients with larger bodies a source of concern?

Weight loss leading nutrition

Nutrition Matters June 2020
Often when a client has a larger body, it can be harder to notice that they have lost weight. As dietitians, we have seen weight loss go unflagged in clients with larger bodies, simply because the facility assumes this “is a good thing for them”.
The evidence suggests otherwise. When any client aged 65 and older experiences weight loss, this should be investigated and monitored thoroughly. Clients in bigger bodies are at risk of malnutrition, Read more »

How your menu can make a difference during COVID-19

How your menu can make a difference during COVID-19

Even though much has changed in the last few weeks with the current COVID-19 situation, our clients’ need for good food and nutrition remains the same, if not more vital.
More than ever, your menu needs to meet your clients’ needs during this trying time of COVID-19.
This is because clients are:
• Less able to accept visitors and the favourite foods they often bring
• Less able to eat out with community groups and outings
• Unable to eat in the dining room with others
• Less able to have an active social life, Read more »

Caring for our clients during COVID-19

Nutrition Matters April 2020
While we are all working on the best ways to protect our clients, their families and our staff during COVID-19, we also need to continue good quality care for our clients.
As all aged care providers are aware, the next set of National Quality Indicator Program (NQIP) reporting is due for the Jan-March quarter very soon.
It is a timely reminder that weight loss is a real risk for clients during this time of uncertainty. Read more »

Challenges associated with IDDSI

Nutrition Matters February 2020
It is now nine months since the suggested changeover date from the previous guidelines for texture modification and thickened fluids to IDDSI.
Many facilities have now moved to using the new IDDSI terminology, However, there are challenges for aged care foodservice in providing meals that are suitable while still maintaining consumer satisfaction and person-centered care.
Ensuring that documentation is accurate in reflecting the correct requirements for each person, while taking into account customer choice can be difficult for foodservice. Read more »

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