Maggie Beer Foundation is helping Heathcote Health to ‘be the best we can be’
Andrew Walker’s career motivation is to help people. As corporate services manager of Heathcote Health’s aged care home, he is seeing the difference the Maggie Beer Foundation’s training is making for residents.
Heathcote Health is about halfway through the Trainer Mentor Program. The program pairs staff with a chef trainer to improve food, nutrition and the dining experience.
The trainer spends 5 days with kitchen and dining staff, evaluating areas to focus on. After that, there are monthly progress visits.
‘The training is about being the best we can be for those we are serving,’ says Andrew.
‘It made us look at our menus and think about whether the food is giving residents the nutrition and sustenance they need. I make a point of sitting down with a couple of residents once a week. I ask how they're finding the changes, and it's all been positive.’
Food, drink and the dining experience have a big impact on a person’s health and quality of life. Older people also need higher levels of some critical nutrients, like protein and calcium.
Because of this impact, aged care providers will need to meet a new dedicated food and nutrition Quality Standard under the new Aged Care Act. This means providers will need to ensure residents’ dining experiences promote social engagement, function and quality of life.
‘The timing of the training couldn’t have been better. It will help us meet the new Quality Standard relating to food and nutrition,’ says Andrew.
‘When that reform comes in, we will have already done the work to get our food and nutrition standards up to scratch.’
Andrew has also noticed a cultural change since they started the training.
‘Now that staff have had some training, I'll often hear them talk when they're preparing a meal about how they've added nutritional value,’ says Andrew.
‘And it’s not a forced conversation. They have a real consciousness of what they're doing, like finding ways to boost protein.’
The training has helped food and lifestyle staff collaborate to achieve a better ‘bigger picture’ experience for residents.
‘The training helps us expand the horizons of the services we provide. It's very easy when you're doing food services to just focus on getting meals out and not think of the bigger picture,’ says Andrew.
‘The training has helped the teams find ways of working together. It made us focus on the setting people are eating in, the dining experience and the décor of the dining room. We’re working on brightening up dining spaces, and being more flexible. For example not bringing out all the food at once.’
The training has helped staff focus on the unique needs and preferences of their residents.
‘It makes you think about things like older people having trouble with their vision. So we make sure there is no glare in the room. We separate food colours so our residents can see what they’re eating,’ says Andrew.
‘For all of our residents, and particularly those with dementia, we’re considering all of their senses. It makes us focus on how things look, as well as smell and taste.’
As a result of the training, Andrew has been reflecting on how different aged care services combine to deliver the best outcomes for residents.
‘Sometimes it’s easy to think the clinical services are separate from things like food or lifestyle. But it all works together to create a healthy person,’ says Andrew.
An unexpected benefit of the training has been reminding staff what a difference they can make in residents’ lives.
‘They’re not just going through the motions. There is energy and excitement, they have a pep in their step,’ says Andrew.
‘The training gives the staff an opportunity to grow and develop in their roles.’
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