Food Moulds: Cost vs Quality

Cost is not necessarily representative of quality.

Mealtimes in aged care can often be uninspiring, unappetising, and poorly presented. Leading to a reduced appetite and subsequently, malnutrition, with the added risk of falls, poor skin integrity, increased infections, longer hospital stays and ultimately a poorer quality of life.

This is particularly true for elderly residents who need a modified texture diet. So when they are served a meal that doesn’t look similar to any familiar food it can result in an even poorer intake, making the resident at an even higher risk of malnutrition.

What is a texture modified diet? 

A texture modified diet includes meals or drinks that have been modified or prepared in a way to create a particular consistency or texture. These foods are easier and safer to consume for those with swallowing difficulties or Dysphagia. 

There are eight levels of texture modified foods and fluids (IDDSI Guidelines), each based on texture and consistency depending on the severity of the individual's difficulties eating and drinking. 

• Level 0 - Thin
• Level 1 - Lightly thick
• Level 2 - Mildly thick
• Level 3 - Moderately thick drinks/liquidised 
• Level 4 - Extremely thick drinks/pureed
• Level 5 - Minced and moist
• Level 6 - Soft and bite-sized
• Level 7 - Regular foods

Moulds

The resources and time invested by aged care providers and industry partners, in the use of moulds with modified texture foods is reaching new heights. But it is challenging to get right, as the image below shows.

Often catering staff use frozen texture modified meals, which can result in: 

• Individual foods not being easily recognisable
• Too much gravy or sauce, overpowering any flavour the foods may have
• Foods not being fortified with additional energy or protein
• Serves not meeting the recommended serving sizes

These issues may be due to the food not being made fresh, and the inability to tailor to each individual resident’s needs. 

Whereas the image below shows a freshly made, texture modified meal served in scoops.

Unlike it’s counterpart, this meal: 

• Is served on a plate with a blue trim ensuring residents, even those with dementia can recognise their meal and are not confused with white foods against a white plate. 
• The food retains its delicious taste, colour and nutrients
• Aromas from the kitchen can emanate throughout the dining room 
• Serve meets the recommended serving size 
• Flavours are not overpowered by sauce or gravy

This approach is counter-intuitive, with many believing that moulds are always best.

Cost vs Quality

If the cost of food indicates quality, (for example, in the Basic Daily Fee reporting) then the moulds would be identified as a more superior meal.

But… Which one would you prefer to eat?