From puree to perfection

Pureed food rarely looks appetising. For older people with swallowing difficulties related to conditions such as dementia or Huntington disease, it is a challenge for aged care facilities across Australia to provide nutritional and enjoyable food for their residents.

Robert Malekin, Coordinator of Nutrition and Dietetics at Perth’s Osborne Park Hospital, will speak on this issue at the upcoming Better Practice event in Perth on 18-19 November, organised by The Aged Care Standards and Accreditation Agency Ltd.

Mr Malekin and his team at the hospital have developed guidelines for puree food production for meals that are tasty, nutritional and appealing. Using the right ingredients and moulding the food to make it look like the “real thing”, Mr Malekin said patients were happier and healthier. He said this led to less waste and less costs associated with supplements.

After the 20-month project, feedback showed patients were much happier with the food, even catering for different nationalities, with pureed moulded meals like ravioli and lasagne.

Robert Malekin will provide advice to aged care facilities at the Better Practice event, on using his methods to provide more enjoyable and nutritional pureed food for residents of aged care facilities.

The Perth Better Practice event is one of six this year being held in every Australian state to promote the achievements of some of the better-performing aged care homes, and to highlight the enormous amount of positive work being done for older Australians in care.

Other speakers at the event will talk about new demands in aged care including successful ageing, corporate governance, managing dementia, providing a quality lifestyle, creating a positive workplace culture and using new technology.

For further information or to arrange an interview, contact:

Liz Blieschke, General Manager Corporate Affairs, (02) 8831 1033, 0438 446 466
Lisa Smith, Corporate Affairs, (02) 8831 1016

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