Aged care residents are often at risk to a range of illnesses and therefore generally have higher nutritional requirements than the younger adult. Despite popular belief, malnutrition is not a normal part of ageing and can lead to reduced quality of life by increasing chance of infection, falls, fractures, pressure injuries and admission to hospital.
There are many different nutrition approaches to preventing malnutrition in our residents. However, a Food First Approach is the gold standard. Read more »
Gastro – it’s the one word no aged care worker wants to hear. But unfortunately from time to time gastro outbreaks become a reality. When homes have ‘gastro’ outbreaks there tends to be a lot of focus on infection control and reporting. Looking at food and fluids can also assist in settling gastro symptoms.
There are a lot of myths that report that some remedies or foods can ‘settle the stomach’. Let’s look at the evidence and what practice tell us. Read more »
Be Confident in your Nutrition Management with an Unannounced Agency Visit.
Recently, the Aged Care Quality Agency has published a change in accreditation audits. All homes applying for re-accreditation from July 2018, or with an accreditation expiry date on, or after, 1 January 2019, will move from ‘announced’ to ‘unannounced’ re-accreditation audits.
Nutrition management within an aged care home covers a wide range of areas and involves all staff. It can be daunting to figure out where to start in reviewing your nutrition management. Read more »
Coeliac Awareness Week 13 – 20 March
The number of requests for aged care facilities to prepare gluten free diets is increasing. Do you and your staff have the skills, knowledge, equipment and ingredients to prepare a gluten-free diet?
People with Coeliac disease react abnormally to gluten causing small bowel damage. Gluten is a protein found in wheat, barely, rye and oats. If left untreated, some of the long-term consequences include chronic systematic inflammation, poor nutrition and malabsorption of nutrients. Read more »
Where did the Body Mass Index (BMI) come from?
The World Health Organisation (WHO) uses Body Mass Index (BMI) to determine whether a person is of a healthy weight for their height. WHO has decided that a BMI of 18.5 – 24.9kg/m2 for younger adults has the lowest health risks (1). This range has been based primarily on studies in younger adults, where risks of diabetes, cardiovascular disease, certain cancers, and mortality associated with increased body weight have been well documented. Read more »
Summer is the time to think about hydration
Being over summer, the festive season is a time of soaring temperatures so it’s important to offer plenty of fluid to prevent dehydration. Dehydration can lead to many complications such as constipation, urinary tract infections, confusion and falls, to name a few. The good news is that with the support from your dietitian, staff, other health professionals and family members, dehydration can be easily preventable.
Try the following strategies to get more fluids into our residents:
Serve fluids throughout the day. Read more »