specialty focus
meals and actively involved dietitians , others were falling short .
In February 2021 , the Royal Commission estimated that 68 per cent of Australia ’ s aged care residents were either malnourished or at risk of malnutrition . Malnutrition can lead to various risks , such as falls , pressure injuries , wounds , hospitalisation , and even mortality .
Testimonies presented during the Commission ’ s investigation revealed subpar food quality in many facilities , with improperly cooked meals that lacked variety and fresh ingredients .
In December 2022 , the Aged Care Quality and Safety Commission enlisted the Older Persons Advocacy Network ( OPAN ) to deliver an update on the food quality in aged care .
Fifty-six per cent of residents interviewed said they would like more variety and control over their meals , citing issues with meal timing , portion sizes , and temperature .
Nearly half reported they were content with the choices available , and the group was also more likely to be happy with the temperature and portion sizes .
Many residents said they liked a dining experience resembling a homely setting or restaurant ambience .
When asked what residents believed was working well , most pointed to the meals themselves and the opportunity to dine together in a communal setting .
Of those unhappy with the dining experience , most did not enjoy the dining environment due to various factors , such as the noise of other residents .
Other complaints were about ‘ feeling rushed by staff members ’, which they attributed to staffing shortages and the need to adhere to strict schedules .
OPAN chief Graig Gear said that food was still consistently among the top five complaints raised in residential aged care .
“ Education and support from accredited dietitians will go a long way to improving the food , dining and nutrition experience in aged care ,” Mr Gear said .
“ It ’ s not about fancy food , older people told us , so much as choice and control – over what to eat , when and with whom .
“ And that ’ s something we all want in our life .”
Mr Gear said that mealtimes meet not only biological and psychosocial needs but also influence the overall quality of life .
Meeting individual tastes and traditions promotes wellness and a sense of identity ; likewise , familiar meals can increase food intake .
Aged care expert and associate professor at Charles Sturt University Maree Bernoth emphasised that factors such as texture , smell and colour all play a role in creating ‘ good food experiences for older people .’
“ Factors such as food quality , variety , presentation , and personal preferences play a significant role ,” associate professor Bernoth said .
“ They also present important opportunities to dine together to interact and socialise .”
Various aged care providers have developed innovative ways to improve their residents ’ dining experience and food quality .
For-purpose aged care home VMCH followed Maggie Beer modules last year to train their staff on improving food quality and service during mealtimes .
They upgraded the quality and delivery of meals to enhance the residents ’ overall dining experience , including exciting textures , colours , aromas and fresh herbs from the garden .
And last March , researchers from Edith Cowan University organised workshops to teach older people what to eat to improve muscle , bone and vascular health .
Associate professor Bernoth acknowledged that monitoring progress in delivering the right nutrition in aged care was difficult .
“ Providing nutrition to older people is incredibly complex and problematic ,” associate professor Bernoth said .
“ Once you ’ ve got issues with nutrition , there are problems with the person ’ s whole health , including cognitive functioning .”
Associate professor Bernoth pointed out that the considerable variation for each individual posed challenges and placed significant pressure on aged care workers .
“ Determining the right nutrition for each person and ensuring they eat the food is difficult , especially when they require assistance with eating due to understaffing ,” she said .
“ It already starts with creating suitable menus for everyone – how are you going to cater to everyone ’ s tastes , eating preferences and nutritional needs ?” ■
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