Traditionally, aged care providers have focused on providing quality of care to their residents. The introduction of the Single Quality Framework Draft Aged Care Quality Standards highlights the need to move to a more consumer-directed approach. This means handing back control over everyday decisions to our residents.
How can we continue to modify our current practise to more strongly embrace our residents’ dignity and choices relating to what, where and when they would like to eat? Read more »
There is some evidence to say that older people need 2 – 3 times more salt to even detect it in a tomato soup. Usually, the taste of saltiness and sweetness are first lost, followed by the taste of bitterness and sourness. Several other factors also lead to the decline in taste, such as smoking, poor oral hygiene, dentures and medications. In addition, the decline in saliva production and dehydration that causes dry mouth also affects the sense of taste. Read more »
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 »