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General 2 — Eat Well Nutrition

Details: Staff Education Sessions. We provide practical on-site education sessions, designed to ensure clinical and catering staff are upskilled in the provision of quality nutrition care. Topics include; general nutrition and hydration in aged care, weighing residents, texture modified diets and IDDSI, diabetes management, mealtime assistance, dining

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General 3 — Eat Well Nutrition

Details: We provide education on malnutrition screening, weighing patients, special diets, allergies, general healthy eating, diabetes management, and enteral support; plus many more. Accreditation Support. The dietitians at Eat Well Nutrition are highly experienced in managing the ongoing requirements of private hospital accreditation. We support our

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Contact — Eat Well Nutrition

Details: Contact us. We’re here to help! Feel free to email or call us. Alternatively, fill out our enquiry form and we will get back to you. [email protected] (03) 9973 7380. “Being able to make a difference to someone’s health, no matter how big or how small, is really meaningful. It drives our team to continue helping people not

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Food First Interventions — Eat Well Nutrition

Details: Food fortification is a food first intervention that involves increasing the nutritional quality of food and fluids, without increasing the volume. This intervention is beneficial for residents with small appetites, who have difficulty managing large portions of food or fluid. Food fortification is achieved by adding high energy high protein

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Mealtime Assistance — Eat Well Nutrition

Details: The level of assistance that residents will need can vary, and may range from: Supervision, prompting and encouragement. Setting up the meal (removing lids, placing cutlery, pouring drinks) Cutting up the meal. Providing full feeding assistance. The amount of assistance a resident needs can change from day to day, even meal to meal.

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Video: Wound Healing — Eat Well Nutrition

Details: Education Video 1: Wound Healing. This video provides advice on assisting patients within the aged care and private hospital sectors with nutrition to assist in the healing of wounds. This video discusses the different levels of wound healing and how each can be refined to improve the eating experience of residential aged care and Private

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The importance of mid-meal snacks — Eat Well Nutrition

Details: Mid meal snacks are a fantastic way to achieve adequate nutrition and hydration in aged care residents. Many mid meal snacks provide a good source of calories and additional protein, as well as assisting with increasing fluid intake. For residents with a small appetite or who have lost weight, mid meal snacks create additional opportunities

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Catering for Residents from Culturally Diverse Backgrounds

Details: Some residents may prefer to use their hands for eating, if so offer a bowl of water and a towel with meals. Provide a range of traditional condiments at meal times e.g. salt, pepper, tomato sauce, soy sauce, fish sauce, chilli, tobasco sauce, olive oil, vinegar and salad dressings. Compile a list of foods and drinks most commonly consumed by

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The Importance of Dietary Fibre — Eat Well Nutrition

Details: For more information regarding increasing the fibre content of your menu or to arrange education for care and catering staff, please speak with your Dietitian from the Eat Well Nutrition team. Reference: Bartl R and Bunney C (2015) Best Practice Food and Nutrition Manual for Aged Care Edition 2. Gosford, Central Coast Local Health District.

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Dietary Management of Constipation in Aged Care

Details: Regular toileting and education. In many cases constipation can be prevented through education, dietary changes and lifestyle modifications. It is therefore important for all residents’ at risk to have a bowel management plan where medical staff, nursing, dietetics and food service are working together to provide nutritional, lifestyle and

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Hydration In Aged Care — Eat Well Nutrition

Details: There are a number of clinical signs of dehydration that care staff should be monitoring for. These include dry cracked lips, dry skin, darker urine or reduced urine output, dry oral mucosa, increased confusion and drowsiness. The minimum volume of fluid required for adequate hydration is 1500 - 2000 ml per day; many residents will need

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Improving Pureed Meals — Eat Well Nutrition

Details: Improving Pureed Meals. Texture modification is aimed at making chewing and swallowing easier and safer for individuals diagnosed with dysphagia. Reduced oral intake, malnutrition and aspiration are all possible outcomes if dysphagia is not managed with the proper treatment. Texture-modified diets are an important component of dysphagia

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