The first module in our Improving Nutrition in Aged Care program will provide you with an understanding of the nutrition needs of older people and is the foundation for all other modules about nutrition care in aged care.

The nutrient needs of older people may be higher than when they are younger, at a time when they may need smaller serves on the plate. 

The differences between the nutrition needs of well older people living their best life and more frail people requiring support and care will be explored.

Before you begin, make sure that you download the Quality Improvement Plan Template for this module and make notes as we progress through the lessons.

There are no definitive standards that can be used to guide nutrition in aged care. However, various nutrition guidelines are discussed and the Best Practice Guidelines for Nutrition in Aged Care will be discussed and reviewed in depth.

By understanding the Best Practice Guidelines, you can design your menus to ensure you are able to provide all of the nutrients needed by older people.

We will also discuss the importance of the dining experience, with practical information to enable you to provide best meal time experience for your consumers.

Dementia can have a significant impact on food intake. This module describes a tool that you can use to identify key factors that can lead to malnutrition in people with cognitive impairment.

You will discover practical solutions to optimise food choices and maintain nutrition for people with dementia.

Older people, particularly those requiring supported care or in an aged care home are at high risk of weight loss and malnutrition. We explore the reasons why, and discuss practical ways that you can improve intake.

We recommend a Food First approach - using real food to boost protein and nutrient intake. The role of commercial oral supplements is also explored.

Have you implemented IDDSI standards in your care home? Are you or your staff struggling to achieve the correct textures? Every staff member providing food and fluid to aged consumers need to be familiar with the (relatively) new IDDSI standards.

Discover how to provide modified texture food and fluids consistent with IDDSI specifications and ensure you still meet nutrition needs. 

We will also provide ideas on presentation- from molds to scoops, to use of ramekins and attractive bowls. There are a multitude of ways to ensure the food is presented attractively.

Are you providing separate meals for people with diabetes?

Learn the differences between diabetes management for younger people or for well older people vs the needs of a frail older person in a care home.

Design a more liberalised menu suitable that is suitable for all consumers including those with diabetes.

When an older person loses weight, they are more likely to lose muscle rather than fat, especially if they are not active and when the weight loss is unintentional.

There are certainly some risks of server obesity for anyone, but there may be some benefits for older people when they are overweight. 

Learn how to identify when weight control may be warranted and when to refer to an Accredited Practising Dietitian for advice.

What is the difference between an allergy and an intolerance?

A true allergy is a life threatening condition and all allergies must be identified correctly and the allergen must be avoided strictly at all times.

An intolerance on the other hand can have a somewhat more relaxed approach. Most people with intolerances will be able to include a small amount of the food.

The commonest allergies will be discussed- you will learn how to safely manage food allergies., with alternative foods recommended

• Safely manage food allergies
• Identify alternative foods to maximise choice and maintain nutrition

The gluten free diet needs to be 100% strict, 100% of the time. This module will outline how to confidently identify gluten free alternatives when catering for someone with coeliac disease and how to ensure that  you can safely manage the gluten free environment in your care home.

We also discuss how to maintain good nutrition on a gluten free diet and some of the practical ways to maximise choice whilst avoiding cross contamination.

On 1 July 2019, the Aged Care Quality Standards came into effect. They apply to all Australian Government subsidised aged care services. The Quality Standards clearly define what good aged care should look like.

The Quality Standards make it easier to check that people receive good care. Good care is not about 'ticking boxes'. It's about them caring for consumers and their individual needs.

Nutrition applies to every one of the standards. In this module we summarise all of the concepts that we have discussed so far and relate them to the relevant standards. Each standard and how it relates to nutrition care will be discussed in turn.