Improving Food in Aged Care through Education and Training

Overview

The final report of the Royal Commission into Aged Care Quality and Safety categorically recognised the role and importance of food and nutrition in the overall wellbeing of the elderly. The report noted that the consequences of poor nutrition are significant and often irreversible for older people and is associated with many other health risks, including increased incidences of falls and fractures, increased time for pressure injuries to heal, and increased risk of infection. The Improving Food in Aged Care through Education and Training (the program) grant opportunity will run over three years from 2022-23 to 2024-25, and seeks to improve food and nutrition outcomes for older people receiving aged care. Objectives of the program are: To fund the Maggie Beer Foundation to design, deliver and maximise industry uptake in an aged care food sector education program with multiple modalities for chefs, cooks and other aged care staff. Intended outcomes of the program are: Improved industry capability including increased knowledge and understanding surrounding the provision of nutritious and appetising food by aged care cooks and chefs, and workers in residential and home care. Provision of support to the sector to meet the new and improved food and nutrition standard, enhancing overall food and nutrition delivered in residential aged care. Improved quality of life of older people residing in residential aged care and an increase in positive responses to the question “do you like the food here?” in Residents’ Experience Surveys. Reduced unplanned weight loss, falls and major injury and pressure injury quality indicators. Please refer to the Grant Opportunity Guidelines for program deliverables.