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Food First Fortification Approach in Residential Aged Care
Julie Glyde APD/AN
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Introductions
Julie Glyde
Consultant Dietitian 0404 084 723 julie.glyde @leadingnutrition.com.au
Food First Fortification Approach in Residential Aged Care Julie - - PowerPoint PPT Presentation
Food First Fortification Approach in Residential Aged Care Julie - - PowerPoint PPT Presentation
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
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- 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
Background
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- Food first fortification methods
- Adding commercial supplements
- Fortified milkshakes
- Case study
- Client assistance
Outline
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- 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
Food fortification methods
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- Porridge
- Milk
- Milk powder
- Start small
- Soup
- Meat
- Legumes/beans
- Milk/cream/cheese
- Milk powder
- Rice/Pasta
Food fortification methods
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- Vegetables (the poor cousin)
- Cheese sauce
- Cheese
- Butter
- Olive oil
- Flavour additions
Food fortification methods
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- Meals
- Butter
- Olive Oil
- Cheese
- Cream
- Sour Cream
Food fortification methods
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- Desserts
- Milk powder
- Cream
- Fibre
- Smooth puree
Food fortification methods
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- How much to add
- Palatability
- Appearance
- Budget
- Must align with client feedback
Food fortification methods
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- Sustagen
- Advital
- Ensure Plus
- Fortisip
- Pro 40
- Enrich Plus
Commercial supplements
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- What to add to
- Porridge
- Soup
- Custard
- Mash
- Desserts
- Issues
- Taste
- Appearance
- Waste
- Volume
- Do you add individually
- r group
- What do you add it too
Commercial supplements
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Food or supplement
Baked Rice Pudding 100g No Addition Skim milk ~585g Sustagen 1.0kg Ensure 1.0kg kJ 488 567 626 657 Protein g 5.1 7.7 7.5 6.6 Calcium mg 81 176 158 130
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Food or supplement
Custard 100g No Addition Skim milk 650g Sustagen 650g Ensure 650g kJ/100g 361 476 488 513 Protein g/100g 3.2 7.7 5.3 4.6 Calcium mg/100g 95 176 158 135
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- Pros
- Variety
- Cost
- Cons
- Flavour Fatigue
- Waste
- Not suitable for some
- Monitoring
consumption
Fortified Milkshakes
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- Fortified soup
- Increase protein content of soups by
adding food
- Aim – soups with >5g of protein per serve
Case study
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- Chicken
- Beef
- Lamb
- Cheese
- Skim milk powder
- Legumes
Additions
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- Chicken Minestrone
- Total Protein Content -10.2g
- Chicken – 2.4g
- Parmesan – 3.5g
- Ham – 1.6g
- Beans – 1.3g
Outcome
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- 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
Client assistance
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- 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!
Take away messages
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Thank you
- Stay in touch