Although the COVID-19 pandemic has passed, its hangovers are still evident to many, especially the elderly.
Grant Lodge, a residential care unit in Bacchus Marsh, identified that residents are not eating well, and their food wastage has increased.
The resident dietician Allison Lauder said this was because many residents were choosing to eat in their rooms due to the pandemic hangover of isolated meals.
She, along with the staff at the residence, came up with a new meal program to address the issue.
A new meal plan, Piloting a Power Shift Through Food, was launched, and is now a finalist for excellence in public sector residential aged care services at the Victorian Public Healthcare Awards.
“One of the first things that were introduced was for some residents, they need a texture-modified menu if they’ve got swallowing difficulties,” Ms Lauder said.
“We introduced a whole new range of food items that are shaped so they look like, and act like the actual food.”
Part of the new meal plan was also educating the nursing staff, and setting up a tasting review committee meeting.
“From that committee, we would then start looking at breaking down the menu,” Ms Lauder said.
As the awards night approaches, Ms Lauder hopes Piloting a Power Shift Through Food is promoted to Australia’s aged care industry.
“There’s lots and lots of activities that can stem from a discussion about food and getting residents involved in that,” she said.
“I hope others in other aged care facilities take that up, and be more than happy to share that with them.
“I think that’s what we wanna see, in the future of looking after our older people.”
Faith Macale
