PATTIES FOOD GROUP AGED CARE NEEDS MATRIX
Dr Karen Abbey PhD
Aged Care Needs Matrix
Dr Karen Abbey PhD
Aged Care Foodservices
Foodservice Dietitian
Specialised Dietary Chef
BSc Hon Nutrition Grad Dip Nutrition & Dietetics
Patties Food Group has partnered with Dr Karen Abbey to provide insights to the aged care and healthcare industry from an operational and nutritional benefits perspective, relating to the comprehensive range Patties Food Group has available. This matrix has been assessed by Dr Karen Abbey and specifically tailored to address areas within the aged care industry.
FINGER FOODS / DEMENTIA
Not only suitable for happy hour, functions and food on the go, these options could be considered for dementia patients. Residents with dementia need snack and finger foods as they may have reduced food intake or forgotten how to use utensils. This allows residents to maintain dignity during dining and assist those who undertake excessive walking which burns up energy and therefore requires frequent snacking on products that are energy and nutrient dense.
MALNUTRITION
This is caused by not eating enough food to maintain weight. Often, in the elderly, we see unintentional weight loss and residents eating small meals. Malnutrition can be supported by eating high-energy foods, high-protein foods, or a combination of one or both for meals and snacks. Therefore, small meals and snacks must be packed with energy or protein, or both. Ensure to offer residents a wide variety of foods for snacks and meals.
HIGH ENERGY AND HIGH PROTEIN
As you age, protein requirements increase and therefore aged care menus should be planned to have energy and protein sources at each meal. For those eating small meals, both energy and protein foods are important to help maintain muscle mass and weight Aim for foods which are energy and nutrient dense. This means eating foods that have a small volume but are loaded with energy and protein. Savoury snacks at mid-meals are another way to increase energy and protein intake.
CHOICE
Provide residents with variety and choice on their menu. Choice is when a person has options at mealtimes and can make a selection. Residents should determine the number of choices. A variety of pastry items can be cooked to provide good menu options and finger foods. When residents select their own meal, they are more likely to eat and finish what they have chosen, subsequently improving food intake. Having ready-made meal solutions to heat up on demand will save time but increase menu choice.
TIME SAVERS
Ease of application helps with maintaining quality, resource reallocations, and reduces menu stress to alleviate kitchen pressure. Time saving meal strategies are important to plan menus, reduce labour costs and provide and increase choice. Meal solutions and componentry save time and help support meal and menu planning. Time savers will also provide options to increase choice as they only require heating and no resources to prepare.