Texture modified diets are often recommended for people who have difficulty chewing or swallowing because they require less chewing. They hold together and move more slowly through the mouth and throat, thus allowing more time for airway protection. These diets allow people to continue to eat balanced, nutritious meals. Texture modified diets may also be...
As we age, bowel health assumes a greater importance for a number of reasons, including: increased prevalence of constipation, incontinence, bowel obstruction and other bowel disorders. Bowel regularity varies for everyone. For some individuals, bowel motions occur daily, while for others, every second or third day is “normal” for them. Constipation should be diagnosed based...
It is often said that we eat with or through our eyes. The same can be said of taste and smell. Eating involves 2 senses working together – taste and smell. Your taste buds identify flavour – sweet, salty, sour, bitter. Your sense of smell allows enjoyment of food via the aroma. If your sense...
Often the terms coughing and choking are used interchangeably, but in fact they are two quite different things. Coughing noisy Coughing is a noisy (sometimes dramatic), natural response to something irritating a person’s airway, such as inflammation or mucous from a cold, virus, food particles or fluid (even saliva) or an irritant in the air....
A Speech Pathologist’s role in the Aged Care Setting is primarily focused on dysphagia (difficulties chewing and swallowing food and drink), and ensuring our residents are safe during all oral intake. It is a Speech Pathologist’s goal to consider not just the difficulties a resident may be having, but their cognitive abilities, insight, and quality...
Food and nutrition impacts on the physical and functional needs of residents in aged care and contributes to quality of life. It is important for aged care facilities to maximise enjoyment from food while minimising malnutrition. For many residents the food provided by an aged care home is their only source of food and drink....
With the cooler temperatures now upon us, we may find that we do not drink as much water as we would in the summer months. However, the cooler temperatures are not a reason to reduce water intake. It is important to stay well hydrated to enable your body to work at its best and it...
The International Dysphagia Diet Standardisation Initiative (IDDSI) officially rolled out on 1st May 2019. There are some significant changes involved with the IDDSI framework when compared to the previous Australian Standards, so it is important that your site is completely ready. IDDSI Education Have all staff including food service, care staff, clinical staff and lifestyle...
Nutrition and Wound Healing Pressure injury prevalence has been reported at 16-23% Chronic leg ulcers affect 1-3% of people aged over 60years, with incidence increasing up to 5-10% in the 80+ age group. (3,4). Wounds can include pressure ulcers, wounds post-surgery or trauma and wounds or ulcers as a result of Diabetes. The presence of...
IDDSI (International Dysphagia Diet Standardisation Initiative) is being implemented from May 1st 2019. IDDSI provides a standardised framework for the terminology and definitions for modified diets and thickened fluids. There are many differences between the current Australian Standards and IDDSI. IDDSI Implementation Advice #1 – Bread is only suitable for residents on a regular diet....
