Recommended Resources

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Recommended Resources AGED CARE RECOMMENDED RESOURCES NUTRITION FOR THE OLDER PERSON Eat to Cheat Ageing Ngaire is an Accredited Practising Dietitian with an https://www.ngairehobbins.com/ Eat to Cheat Dementia expertise in nutrition for older people. Ngaire Hobbins Food and Nutrition Guidelines for Healthy This background paper highlights how Food and Nutrition https://www.health.govt.nz/publication/food-and-nutrition- Older People: A Background Paper Guidelines can be specifically applied to healthy older guidelines-healthy-older-people-background-paper Ministry of Health, NZ people. It in New Zealand based but still a useful guide. Best Practice Food and Nutrition Manual This is the benchmark document to assist facilities in http://www.cclhd.health.nsw.gov.au/ourservices/nutrition/ for Aged Care Facilities 2015 2nd Ed. meeting accreditation and best practice guidelines for Documents/BestPracticeFoodandNutritionManual-Edition2.pdf Rudi Bartl and Caroline Bunney nutrition in aged care. Full of practical information for nursing, care and catering staff. Eating Well - A Nutrition Resource for Practical information for carers of older individuals. http://www.cclhd.health.nsw.gov.au/ourservices/nutrition/ Older People and Their Carers Documents/EatingWellResource.pdf Caroline Bunney and Rudi Bartl Central Coast Local Health District Older People in Hospital - Nutrition Hospital focus but has some excellent information about https://www2.health.vic.gov.au/hospitals-and-health-services/ and Swallowing nutrition for the older person. patient-care/older-people/nutrition-swallowing Victoria Health Dementia Australia Website includes a number of resources relating to food https://www.fightdementia.org.au/about-dementia/resources/ and nutrition in dementia. help-sheets Maggie Beer Foundation Maggie is a strong advocate for better food in aged care. https://www.maggiebeerfoundation.org.au/ 2/191 Melbourne Street, Noth Adelaide SA 5006 © Nutrition Professionals Australia. All Rights Reserved. | 1 Ph: 08 8227 1000 | www.npagroup.com.au | [email protected] The Lantern Project Aiming to improve food and nutrition care in aged http://thelanternproject.com.au/ care homes. Eating Well Resources UK Guidelines but there are many ideas and even menus http://www.cwt.org.uk/publications/ The Caroline Walker Trust for catering for older people - especially those with Dementia. New Dining Practice Standards 2011 US guidelines and recommendations re nutrition, choice https://www.pioneernetwork.net/wp-content/uploads/2016/10/ Pioneer Network Food and Dining and food service standards in aged care homes. The-New-Dining-Practice-Standards.pdf Clinical Standards Task Force https://www.pioneernetwork.net/resource-library/ Best Practices for Nutrition, Food Service Canadian Guidelines on nutrition in aged care. https://www.dietitians.ca/Downloads/Public/2013-Best- and Dining in Long Term Care Homes Practices-for-Nutrition,-Food-Service-an.aspx Dietitians of Canada Nutritional guidelines and menu UK Guidelines for nutrition in aged care. http://www.publichealth.hscni.net/sites/default/files/ checklist for residential and Nutritional_guidlines_and_menu_checklist_march_2014.pdf nursing homes UK Public Health Agency Guidelines to Effective Hydration in A summary of fluid requirements, practical strategies https://www.mcgill.ca/familymed/files/familymed/effective_ Aged Care Facilities for encouraging adequate fluids and prevention of hydration_in_elderly.pdf Assoc Prof Michael Woodward 2013 dehydration. FOOD SERVICE RESOURCES Nutrition Standards for adult inpatients NSW hospital food service guidelines. https://www.aci.health.nsw.gov.au/__data/assets/pdf_ in NSW hospitals file/0004/160555/ACI_Adult_Nutrition_web.pdf NSW Agency for Clinical Nutrition 2/191 Melbourne Street, Noth Adelaide SA 5006 © Nutrition Professionals Australia. All Rights Reserved. | 2 Ph: 08 8227 1000 | www.npagroup.com.au | [email protected] Nutrition Standards for Menu Items in Victorian hospital food service guidelines. http://www.health.vic.gov.au/archive/archive2011/patientfood/ Victorian Hospitals and Residential Aged nutrition_standards.pdf Care Facilities Department of Human Services (Victoria) Nutrition Standards for Meals and Queensland hospital food service guidelines. https://www.health.qld.gov.au/__data/assets/pdf_ Menus Queensland Health file/0030/156288/qh-nutrition-standards.pdf Nutrition Standards for Adult Inpatients WA hospital food service guidelines. http://www.health.wa.gov.au/circularsnew/attachments/1108. in WA Hospitals pdf WA Health Menu and Nutritional Standards for SA hospital food service guidelines. http://www.sahealth.sa.gov.au/wps/wcm/connect/45b4ae- Public Hospitals in South Australia 0045d04e7d9bdcfbac725693cd/14130+1+Menu+Nutr+- SA Health Hospital and Menu Standards Stand+Report-v5.pdf?MOD=AJPERES&CACHEID=ROOTWORK- Working Party SPACE-45b4ae0045d04e7d9bdcfbac725693cd-lBl4Kui and Supporting Evidence: http://www.sahealth.sa.gov.au/wps/wcm/con- nect/7a5420004659c29d8c8fbd795015c38d/14130.2+Support- ing+Evidence-v4.pdf?MOD=AJPERES&CACHEID=ROOTWORK- SPACE-7a5420004659c29d8c8fbd795015c38d-lDQKwb6 Resident Food Service Satisfaction Validated satisfaction questionnaires. https://www.health.qld.gov.au/__data/assets/pdf_ Questionnaire file/0029/655850/fs_racf_satisfaction.pdf https://www.health.qld.gov.au/__data/assets/pdf_ file/0030/655851/fs_racf_satisfaction_short.pdf Australian Institute of Food Safety Food safety guidelines re taking food into an aged https://www.foodsafety.com.au/resources/guides/taking- care facility. food-into-aged-care-facilities http://foodsafety.asn.au/wp-content/uploads/2016/09/Aged- Care-food-safety-tips-brochure_continous.pdf 2/191 Melbourne Street, Noth Adelaide SA 5006 © Nutrition Professionals Australia. All Rights Reserved. | 3 Ph: 08 8227 1000 | www.npagroup.com.au | [email protected] National Meal Guidelines (Meals A newly released document providing guidelines for http://mealsonwheels.org.au/wp-content/uploads/2016/10/ on Wheels) home delivered meals. NationalMealsGuidelines2016.pdf Meals on Wheels and University of Wollongong Meal Quality Audit A simple tool to evaluate the quality of meals. https://www.health.qld.gov.au/__data/assets/pdf_ Merilyn Banks Adv APD file/0025/646054/fs_mqat.pdf Audits and More - A Nutrition and Food A very detailed document regarding nutrition and food http://www.health.gov.bc.ca/library/publications/year/2008/ Service Audit Manual service based audits in aged care. (Canadian) Audits_and_More_Manual.pdf British Columbia RECIPES Don’t Give me Eggs that Bounce Provides ideas and recipes for people with dementia, http://www.hammond.com.au/services/food-culture/dont- Peter Morgan-Jones, Emily Colombage, understanding swallowing difficulties and how to give-me-eggs-that-bounce Danielle McIntosh, Prudence Ellis prepare and present appetising and nutritious meals, including texture-modified food and drinks. Oscar Hospitality Provides a number of recipes specific to aged care. http://www.oscarhospitality.com.au/operational-support/ recipes/ Unilever Food Solutions Recipes for aged care. https://www.unileverfoodsolutions.com.au/recipes.html https://www.unileverfoodsolutions.com.au/chef-inspiration.html https://www.unileverfoodsolutions.com.au/chef-inspiration/re- fresh-meal-inspirations-for-aged-care.html UK National Dish Selector A searchable database of leading chefs' recipes that http://bhf.parallel.co.uk/recipe_search.asp?primary_ can be searched by both recipe and ingredient. It is ID=null&secondary_ID=4&display=0&check_char= designed to be used by catering services as a resource from which to develop local menus. 2/191 Melbourne Street, Noth Adelaide SA 5006 © Nutrition Professionals Australia. All Rights Reserved. | 4 Ph: 08 8227 1000 | www.npagroup.com.au | [email protected] MULTICULTURAL Multicultural websites Not specific to aged care but these websites provide a http://www.tasteofharmony.org.au/recipes wealth of ideas. https://www.sbs.com.au/food/recipes/by-cuisine A World of Food I and II A manual to assist in the provision of culturally (This book is no longer in print but may be available Danielle Gallegos and Elizabeth Parry appropriate meals for older people. through libraries) Caring for Australian - Greek Residents For Greek residents living in aged care http://www.agws.com.au/documents/CaringforAustralian-Gre in Aged Care Facilities. ekResidentsinAgedCareFacilities-ORDERFORM.pdf Australian Greek Welfare Society SPECIAL DIETS MANUALS Nutrition Manual The manual outlines requirements for any special diet https://daa.asn.au/wp-content/uploads/2015/04/Publications- Dietitians Association of Australia and is now evidence based. Order-Form-Jan-17.pdf Diet Specifications for adult inpatients Does not include meal plans but provides the https://www.aci.health.nsw.gov.au/?a=160557 NSW Agency for Clinical Nutrition background on a number of special diets. DIABETES Healthy Eating and Diabetes - A Guide The Best Practice Guide for diabetes and diet https://www.healthylivingnt.org.au/system/files/f/ for Aged Care management in aged care. HealthyEating%20and%20Diabetes_Aged%20Care%20Manual_ SA Health Jan2012.pdf Standards of Medical Care in Overall guidelines for diabetes management including http://care.diabetesjournals.org/content/diacare/41/ Diabetes 2018 guidelines for aged care. Supplement_1/S1.full.pdf American Diabetes Association 2/191 Melbourne Street, Noth Adelaide SA 5006 © Nutrition Professionals Australia. All Rights Reserved. | 5 Ph: 08 8227 1000 | www.npagroup.com.au | [email protected]
Recommended publications
  • Room Service: Made for YOU
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  • Standard Therapeutic Diet Definitions
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  • Healthy Eating for People with an Internal Pouch
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  • TO CHINA FOOD to CHINA 5 Cover Story 封面故事
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  • Policies and Standards and Guidelines Around Food Served to Inpatients
    West Coast District Health Board Te Poari Hauora a Rohe o Tai Poutini Corporate Office Telephone 03 769-7400 High Street, Greymouth 7840 Fax 03 769-7791 28 August 2018 RE Official information request WCDHB 9179 We refer to your email dated 31 July 2018 requesting the following information under the Official Information Act from West Coast DHB. Please refer to the following Appendices in response to your questions. 1. All food and nutrition standards, policies & guidelines related to food served to inpatients The Diet Code manual (attached as Appendix 1) is the collective summary and translation of reference documents which prescribes our menu. These include The New South Wales (NSW) standards, DHB Nutrition policies, the MOH Food and Nutrition Guidelines, and the Heart Foundation’s Healthy Catering Guidelines. Appendix 1 Diet Code Manual Appendix 2 West Coast DHB Dietitian Resource Manual – Modified Diets Appendix 3 West Coast DHB Healthy Eating Policy Procedure 2. All inpatient menus Please see attachments Appendix 4 and Appendix 5 (below) that provide the standard menu, foods contained within it and the nutritional analysis of it. The Diet Code Manual outlines the nutrient goals and standards of all special diet codes derived from the Standard menu with Page 2 of the Diet Code manual identifying each of these. Dietitians create meal plans for special dietary requirements not satisfied by those codes stated in Page 2. Appendix 4 Standard menu Appendix 5 Standard menu nutritional analysis 3. Food options and menus for allergy specific dietary requirements Appendix 6 (below) outlines the foods provided within the Low Allergen Menu.
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  • 523 | MAY 9, 2014 Food & Beverage Litigation UPDATE
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  • Soft Diet a Gastrointestinal Soft Diet Includes Foods That Are Soft, Low in Fiber, and Easy to Digest
    Northwestern Memorial Hospital Patient Education DIET AND NUTRITION Soft Diet A gastrointestinal soft diet includes foods that are soft, low in fiber, and easy to digest. These foods may be chopped, bite-sized, ground, mashed, puréed and moist. A soft diet provides foods that If you have any are easy to chew and swallow. questions, please How do I prepare soft food? Cut food into small pieces that are 1/2 inch or smaller because ask your nurse or they are easier to swallow. Use chicken broth, beef broth, vegetable broth, gravy or sauces to physician. cook or moisten meats and vegetables. Cook vegetables until they are soft enough to mash with a fork. Use a food processor to grind or purée foods to make them easier to chew and swallow. Choose these foods Food Group Foods Recommended Grains White bread Other breads, muffins, pancakes or waffles moistened with syrup, jelly, margarine or butter Macaroni, pasta, noodles, or rice Plain white crackers (such as no-salt soda crackers) Mashed potatoes, and boiled potatoes without skin Moist cereal, dry cereal with milk or cooked cereal such as cream of wheat and cream of rice Dairy Milk Custard Soft cheeses Cottage cheese Yogurt without seeds or nuts Ice cream without seeds or nuts Fruits Bananas Applesauce Mild juices, such as apple and grape Cooked fruits without skins or seeds Choose these foods Food Group Foods Recommended Vegetables Cooked or mashed vegetables without stems and seeds • Carrots • Squash (zucchini, yellow, acorn, butternut or spaghetti squash) Protein Eggs, tofu Smooth peanut butter Fish, turkey, chicken or other meat that is not tough or stringy Other Gravy Syrup Popsicles Gelatin (Jell-O®) Strained cream soups Chicken, beef or vegetable broths Beverages Water, ice Soft drinks, lemonade, limeade Coffee, tea and other hot beverages Nutritional supplements (Ensure®, Boost®) Soft diet sample menu Breakfast Lunch Dinner Snack 1/2 cup orange juice 1 1/2 cups spaghetti 3 ounce chicken 1 cup yogurt 1 cup oatmeal with with marinara breast without seeds or 1 tsp.
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  • SOFT DIET PURPOSE As a Progression from a Full Liquid Diet to a General Diet
    SOFT DIET PURPOSE As a progression from a full liquid diet to a general diet. The soft diet may also be used for a postoperative patient who is too ill to tolerate a general diet. The soft diet may also be needed for patients who are too weak or whose teeth are too poor to handle all foods on a general diet. DESCRIPTION Food tolerances vary with individuals. Tender foods are used (not ground or pureed) unless the individual needs additional modifications to the diet. Most raw fruits and vegetables and coarse breads and cereals are eliminated. BASIC INFORMATION This diet is moderately low in plant fibers. Fried foods and highly seasoned foods may cause discomfort for the immobile or postoperative patient. NUTRITIONAL ADEQUACY This diet will be adequate if foods from each of the basic food groups are eaten daily. SOFT DIET- FOOD LISTS Food Groups Foods Allowed Foods to Avoid Milk/Dairy Milk and milk drinks, milkshakes, cottage cheese, mild cheeses. Sharp or highly seasoned cheese. Meat/Meat Substitute Broiled, roasted, baked or stewed tender lean beef, mutton, lamb, veal, chicken, turkey, liver, ham, white fish, tuna, salmon, smooth peanut butter, eggs, mashed beans if tolerated. All fried meats, fish or fowl, lunchmeats, sausages, hot dogs, meats with gristle, chunky peanut butter, beans and legumes. Breads/Grains Rice, noodles, spaghetti, macaroni, dry or cooked refined cereals such as farina, cream of wheat, oatmeal, grits, whole wheat cereals; plain or toasted white or wheat blend or whole grain breads, soda crackers or saltines, flour tortillas. Wild or brown rice, coarse cereals such as bran or cereals with nuts.
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  • Nutritional-Information-For-TIF.Pdf
    1 General Guidance The TIF surgical intervention you Just underwent requires modifying your diet for 6 weeks. It is important that you follow the dietary recommendations below as strictly as possible to promote good healing of the reconstructed valve. The modification primarily involves a change in food consistency and portion size. Indeed, the food, which is initially liquid, should become progressively soft (= homogeneous and smooth), and then solid but without fibrous meat and vegetables. Eating small meals through the whole 6-week period is critical for preventing stomach distension. For the first 2 weeks you will consume liquids such as water, diluted Juices, enriched milk, drinkable yogurt, and strained soup. Over the next 2 weeks, you will be allowed to add gradually some variety to your diet by introducing soft food such as vegetables and potatoes pureed in a blender, fruit mousses, scrambled eggs, smooth creams (puddings, custards etc.), whipped cheese, fruit compotes etc. During the final 2 weeks you will return to your normal solid diet, except fibrous meat and vegetables. The following food should be avoided during the first 6 weeks after TIF: – Bread – Meat – Cereals and dry fruits – Fibrous vegetables, raw vegetables (salads etc.) and acidic fruits – Fat and spicy food – Sodas, sparkling water or wine – Any food or drink that used to give you reflux in the past To prevent gnawing feeling in your stomach you should: – Split up your food into 5 or 6 meals (3 meals and 3 snacks). – Eat in a quiet environment. – Chew your food slowly. – Don’t drink during meals. NP02164-01 13 August 2010 Nutritional Recommendations for TIF Patients Page 2 of 12 The document complements the EsophyX-TIF Patient Instructions booklet (NP01735-01).
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  • High-Calorie, High-Protein, Soft Diet Your Current Weight: ______Your Daily Protein Needs: ______Your Daily Calorie Needs: ______Your Daily Fluid Needs: ______
    High-Calorie, High-Protein, Soft Diet Your current weight: ____________________________ Your daily protein needs: _________________________ Your daily calorie needs: _________________________ Your daily fluid needs: ___________________________ Good nutrition helps you tolerate cancer treatment Add calories and protein to the foods you eat. better and with fewer side effects. You may need a soft • Use full-fat yogurt, cheese, and milk. Avoid non-fat diet with more calories and protein during cancer or skim dairy products. treatment. This kind of diet will help you stay healthy • Add powdered or evaporated milk to casseroles, and strong. soups, hot cereal, potatoes, gravies, and smoothies. Tips for Eating Well – Mix equal amounts of dried milk powder and hot cereal together. Add liquid and cook as Weigh yourself one to two times per week at home or directed. at your doctor appointments. – Add 1/3 cup dried milk powder to each 2 cups • Losing weight during treatment means you are not of mashed potatoes. getting enough calories and protein. – Add 4 tablespoons dried milk powder to each • Set a goal to prevent weight loss. If you want to lose cup of sauce, gravy, soup, or custard. weight, wait until your treatment is over. • Add grated cheese and plain Greek yogurt to soups. Eat five to six times a day. • Top foods with avocado, olive and canola oil, or peanut butter. • Have small meals every 2-3 hours. • Have canned fruit with cottage cheese. • Be consistent. Eat at the same times every day, • Top a baked potato with cheese, sour cream, chili, even if you don’t feel hungry.
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