aged care Tag

Since the introduction of the new Quality Standards, auditors have been running a fine-tooth comb through providers’ processes, with particular emphasis on observing the dining experience. It is particularly saddening that the standard on nutrition and hydration has often not been met, with estimates suggesting as many as 60% of aged care residents could be malnourished. When we think of nutrition we generally jump to food. If our food isn’t nutritious we miss out on essential ingredients that our bodies need…

Día de Los Muertos (Day of the Dead) is celebrated on 1st and 2nd of November. It is sometimes confused with Halloween because of the symbolic skulls but it is not related at all. It is said that on 1st November the children who have passed come back to visit and celebrate as angelitos (little angels) and on the following day, the Difuntos (adults) return to join the festivities. Family members prepare for several weeks in advance for the tradition…

1 July 2019 marks the beginning of the new aged care quality standards. The standards support a new focus where personalised care, dignity and choice are at the forefront of every consumer interaction. The new standards centre around consumer dignity and choice personal and clinical care services and supports for daily living service environment feedback and complaints human resources organisational governance and ongoing assessment   The new standards are accompanied by a statement to help judge whether a site meets…

One of the big differences that has come out of the new IDDSI standards in Australia is the removal of sandwiches from the menu. The previous texture A allowed for sandwiches without crusts or seeds provided they had a soft filling and were approved on a case by case basis. IDDSI has deemed bread to be high risk for all levels, apart from 7 Regular. It begs the question, what has changed? IDDSI’s new conservative approach stems from the mechanical…

During the British Raj, between 1858 and 1947, the fussy British colonists and soldiers were steadfastly determined to eat according to their traditions. This required that a soup course be part of the dining experience. Technically, there isn’t an Indian soup, so the resourceful Indian cooks invented one – a watered down version of milagu thanni or literally pepper water. The British, not overly precious about getting the local Tamil pronounciation right, nicknamed the soup Mulligatawny. As it is known today. The soup is derived from…

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