Tag: Aged care

The prevalence of malnutrition among institutionalized elderly can be as high as 37%. Identifying at-risk patients is critical for their health and well-being, making the choice of an accurate and efficient screening tool paramount for geriatric care facilities. This article details the most commonly used tool for this purpose.

Thickened fluids are often recommended by speech pathologists and medical professionals for individuals with dysphagia to improve swallowing safety. This medical intervention aims to provide a safer swallowing experience by altering the viscosity of liquids, thereby reducing the risk of fluid entering the lungs. The primary goal is to help those with swallowing difficulties maintain proper hydration and nutrition while minimizing serious health risks.

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), a staggering number of people worldwide require texture-modified foods due to dysphagia, a swallowing disorder. This complex condition means that determining who is responsible for creating and testing food textures in care is a critical and collaborative effort involving multiple healthcare professionals and kitchen teams.

Recent research from the Pioneer Network highlighted that 50%-70% of long-term care residents leave a significant portion of their meals uneaten, a stark statistic that demanded change. This reality directly fueled the evolution of the new dining practice standards, which emphasize resident autonomy and pleasure in mealtimes.

Recent research shows that a human rights approach to food, which emphasizes dignity, leads to better health and emotional outcomes in food assistance programs. So, what does it mean to eat with dignity in practice, and how can we apply this principle in our daily lives and caregiving efforts?

With research suggesting that malnutrition affects a significant portion of older adults in care facilities, implementing effective nutritional strategies is crucial. So, what is the food first intervention, and why is it considered the gold standard for promoting better health outcomes through dietary means?