With the release of the Strengthened Aged Care standards there is a heightened focus on protein intake within aged care settings. The legislation now mandates alignment with the Dietitians Australia Menu and Mealtime Quality Assessment Tool, which is the nationally recognised standard for evaluating menus in residential aged care. One of the key principles of the updated standards...
This article follows on from our recent article on the “Food First Approach” to optimising nutrition. Some residents are not able to meet their nutritional requirements with food alone and require nutrition supplements. As the term suggests, nutritional supplements are used to ‘supplement’ the diet, not to replace it. Supplements are most effective when they...
Partnering with older people on Food and Nutrition Strengthened Aged Care Standard 6.1 focuses on working with your residents and in doing so also making continuous improvements to the food service. As everyone works towards being compliant with the long awaited Strengthened Aged Care Standards, now is a good time to start thinking about how...
Is your aged care facility ready for the malnutrition screening Strengthened Aged Care Quality Standards? Do you currently screen your residents using a validated malnutrition screening tool or have systems in place for this? Standard 5.5.5 of the new Strengthened Aged Care Quality Standards The provider implements processes to maintain an older person’s nutrition and...
As part of the new incoming Standard 6, aged care menus will need to be assessed annually by an Accredited Practicing Dietitian (APD) using the recommended Dietitian Australia aged care menu review tool, currently known as the Menu and Mealtime Quality Assessment tool. This tool currently covers nutrition related matters in line with the Standards...
Delirium is characterised by fluctuating changes in cognitive function and occurs most often in older adults. When a person has delirium, they may be confused, agitated or even quiet and drowsy. Delirium is often caused by a number of factors including infection, constipation, dehydration, malnutrition, pain and medication changes. Delirium is often distressing for the...
A ‘food first’ approach to optimise nutrition and prevent unintentional weight loss or malnutrition is deemed best practice within the aged care sector. Good nutrition becomes increasingly important as people age. To meet these nutritional requirements, residents are encouraged to eat small regular meals frequently throughout the day. Foods and drinks should be ‘nutrient dense’...
Picture this: you walk into a nice restaurant – it feels calm, pleasant, and inviting. Everything has been designed to put you in the mood for eating. What does the dining room in that restaurant look like? How does it put you in the mood for eating? How can we translate the look and feel...
As part of the new AN-ACC funding model, many homes will now also be required to complete the Braden Scale for Predicting Pressure Sore Risk to determine the residents’ needs in your home. In the nutrition section of the Braden Scale assessment tool, you will need to assess: What constitutes a serve of meat? The...
Pressure injury prevalence has been reported at 16-23% in combined hospital and residential aged care populations (1,2). 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...
