Food First Fortification Approach in Residential Aged Care Julie Glyde APD/AN Title of presentation | 1
Introductions Julie Glyde Consultant Dietitian 0404 084 723 julie.glyde @leadingnutrition.com.au Title of presentation | 2
Background • Aged care as an industry is not static • Expectations • Continual scrutiny • Compliance • Malnutrition • Poorer client outcomes • Poor QoL • Increases financial burden on the facility and health system generally Title of presentation | 3
Outline • Food first fortification methods • Adding commercial supplements • Fortified milkshakes • Case study • Client assistance Title of presentation | 4
Food fortification methods • Goals • Increase calories • Increase protein • Increase fibre • Increase food group variety • Lisa Sossen, Maxine Bonham & Judi Porter (2020) Does a High-Energy High- Protein Diet Reduce Unintentional Weight Loss in Residential Aged Care Residents?, Journal of Nutrition in Gerontology and Geriatrics, 39:1, 56-68, DOI: 10.1080/21551197.2019.1691108 • link to this article: https://doi.org/10.1080/21551197.2019.1691108 Title of presentation | 5
Food fortification methods • Porridge • Milk • Milk powder • Start small • Soup • Meat • Legumes/beans • Milk/cream/cheese • Milk powder • Rice/Pasta Title of presentation | 6
Food fortification methods • Vegetables (the poor cousin) • Cheese sauce • Cheese • Butter • Olive oil • Flavour additions Title of presentation | 7
Food fortification methods • Meals • Butter • Olive Oil • Cheese • Cream • Sour Cream Title of presentation | 8
Food fortification methods • Desserts • Milk powder • Cream • Fibre • Smooth puree Title of presentation | 9
Food fortification methods • How much to add • Palatability • Appearance • Budget • Must align with client feedback Title of presentation | 10
Commercial supplements • Sustagen • Advital • Ensure Plus • Fortisip • Pro 40 • Enrich Plus Title of presentation | 11
Commercial supplements • What to add to • Issues • Porridge • Taste • Soup • Appearance • Custard • Waste • Mash • Volume • Desserts • Do you add individually or group • What do you add it too Title of presentation | 12
Food or supplement Baked Rice No Skim milk Sustagen Ensure Pudding Addition ~585g 1.0kg 1.0kg 100g kJ 488 567 626 657 Protein g 5.1 7.7 7.5 6.6 Calcium 81 176 158 130 mg Title of presentation | 13
Food or supplement Custard No Skim milk Sustagen Ensure 100g Addition 650g 650g 650g kJ/100g 361 476 488 513 Protein 3.2 7.7 5.3 4.6 g/100g Calcium 95 176 158 135 mg/100g Title of presentation | 14
Fortified Milkshakes • Pros • Cons • Variety • Flavour Fatigue • Cost • Waste • Not suitable for some • Monitoring consumption Title of presentation | 15
Case study • Fortified soup • Increase protein content of soups by adding food • Aim – soups with >5g of protein per serve Title of presentation | 16
Additions • Chicken • Beef • Lamb • Cheese • Skim milk powder • Legumes Title of presentation | 17
Outcome • Chicken Minestrone • Total Protein Content -10.2g • Chicken – 2.4g • Parmesan – 3.5g • Ham – 1.6g • Beans – 1.3g Title of presentation | 18
Client assistance • Everything you do for me you take away from me • When and how to assist is important • Dining room environment • Seating • Noise • Protected mealtimes • Medication • Staff Title of presentation | 19
Take away messages • If you do nothing but implement the use of fortified milk in all recipes, you have still done a lot! • If you decide on a supplement powder will you fortify selected items for all or fortify for selected clients. • Increasing food additions such as cream, cheese, olive oil, butter, legumes and meat can increase energy and protein when standard recipes are developed. • Remember, whatever you do needs to ensure that the overall taste of the food is not compromised and is acceptable to the client group • Food that isn’t eaten doesn’t benefit anyone – make it tasty and appealing! Title of presentation | 20
Thank you • Stay in touch ― www.leadingnutrition.com.au ― 1300 722 712 ― Follow us on Facebook Title of presentation | 21
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