Aged Care; Why Nutrition And The Dining Experience Matters

Summary

Ellis Wilkinson, Co-Founder of the Aged Care events at Tasting Australia & General Manager at CCI Group Purchasing.

After holding this year’s Tasting Australia Aged Care event, now in it’s 6th year, I’m very proud to still be apart of such an event that showcases the importance of food, nutrition and the overall hospitality experience in aged care.

With a focus on how nutrition and the dining experience combined can positively effect aged care residents, what promised to be an informative and inspiring event, certainly lived up to expectations with two enlightening presentations backed up by nutritional science and neuroscience research from Ngaire Hobbins and Dr Fiona Kerr. Both presented that the use of food and nutrition has a real impact on the human body, both physically and mentally. Again, this validates that the fundamental function of eating has a profound impact on us, no matter our age and we need to continue to bring awareness to this and highlight the benefits. Note, both presentations can be viewed and downloaded with links in their respective sections below and we thank Ngaire and Fiona for making them available.

We were also very fortunate to have Kalyra Communities’ CEO, Sara Blunt discuss their experiences as Kalyra transformed their food service approach by partnering with the Maggie Beer Foundation. Sara’s knowledge and experience as a CEO and Chair of Aged & Community Services Australia, no doubt had invaluable lessons and tangible takeaways for those who attended.

I think everyone would agree when I say, what an absolute treat it was to have Life Care’s Executive Chef in Residence, Bethany Finn provide a chef’s perspective and present how practical it is to put together a simple, nutritious and beautifully presented meal (thanks to Bethany, you can download the recipe). As a highly respected and acclaimed chef, Bethany gave such honest insights as a new chef in aged care, highlighting that aged care food service needs to be supported with a skilled workforce.

A special mention goes to Simon Bryant, who while juggling his Festival Director duties of Tasting Australia leading up to the busy final weekend, was able to join us and support the event that he was instrumental in originally establishing several years ago on the Tasting Australia calendar. It was great to have Simon’s energetic and realistic views on food service in aged care and why we need to continue with this cause.

I’d personally like to thank all the speakers for their valuable contributions, all the time and effort they’ve put into this event reflects their passion to see lasting positive change in the aged care food service sector and for me, I’ve been thrilled to work with them, to deliver such an important event as part of Tasting Australia.

email ellis@ccigrouppurchasing.org.au | telephone 1300 559 318

Aged Care; Why Nutrition And The Dining Experience Matters

Speakers

Ngaire Hobbins, Dietitian, Aged Care Consultant & International Authority on Nutrition for Seniors and Eating to age well.

Talk: Every single part of our bodies and brains and all the myriad of substances that keep both running and keep us engaged in life come from the food we eat. That does not change as we move into later age. In fact it becomes more vital to ensure food provided is nutrient dense because appetites frequently diminish: more needs to be packed into meals to keep up with what's needed and every opportunity to bring that moment of joy through food along with its nutrients must not be wasted.

It is a myth that older people need less to eat - in fact they need more of some things including protein and there needs to be an even greater emphasis on supporting the needs of the billions of bacteria in the microbiome in providing protection and nourishment for the brain especially. In aged care reduced appetite often makes getting all that is needed to live the best life possible quite a challenge. But there are many ways we can overcome those challenges and it comes down to recognising and working to improve a few important things: Food is medicine but it is also much more than nutrition and that food cannot become nutrition unless it is eaten. I will discuss these points and offer strategies to nourish bodies, brains and souls.

Click here to view and download Ngaire's powerpoint presentation from the event.

Bio: Ngaire is a dietitian and author whose passion lies in guiding older people to thrive into later life. Food for Ngaire has always been about much more than nutrition and the medicinal benefits it offers - it nourishes us, body and soul. No matter one’s age, everyone has the right to be immersed in the everyday pleasure of the meals, drinks and snacks which bring us joy. In aged care consulting, Ngaire employs a systems analysis approach in organisations to identify the strengths and weaknesses in hospitality, clinical, care and other support services; working with all stakeholders to develop solutions which deliver the best possible food experience and nutritional outcomes to aged care residents.

Brain Body Food: Ngaire provides a wealth of sensible, practical advice everyone can follow, including those already facing cognitive issues or chronic ill health. This book represents Ngaire’s passionate response to decades of frustration seeing far too many people facing avoidable physical and cognitive incapacity that can so easily snatch away independence.

Aged Care; Why Nutrition And The Dining Experience Matters

Dr Fiona Kerr, Founder & CEO of The NeuroTech Institute.

Talk: 'How to ignite hearts, minds and bodies through the eating experience.' What we eat influences our mental health, our immune system, our rate of ageing, our weight, mood and even our personality. Our gut is our 'second brain', with over a million neurons and an enteric system that hosts our microbiome - a 2 kilo bacterial factory converting our food into the building blocks for neurotransmitters that enable our brain to better communicate, connect and stay healthy. Amazing. But there is more to eating well than what we eat for food to positively influence our mental, physical and social health. Other important considerations include not only the texture, colour and smell of the food itself, but also the context, surroundings, emotional and social engagement involved, all of which affect how beneficial the food is for our body, mind and soul. Enjoying good food together not only warms our hearts but fires up our brains.

Click here to view and download Fiona's powerpoint presentation from the event.

Bio: Dr Fiona Kerr's consuming interests in the science and power of human connectivity has motivated her work in a variety of industries for almost forty years. Along the way Fiona has added an eclectic mix of qualifications including psychology, anthropology and cognitive neuroscience to improve her own and other people's understanding of the wonders of human interaction, cognition and neurogenesis, and how this leads to flourishment at an individual and group level. To understand the increasing impact of technology on these things, she added a PhD in systems engineering, and in 2018 founded The NeuroTech Institute to investigate how the neurophysiology and synchronisation of human interaction differs when interacting with, and through, technology and how we are shaped by both. Dr Kerr holds a number of honorary academic, board and ministerial advisory roles internationally in sectors including health, wellness and ageing, robotics and AI, and Defence. She consults and speaks globally on a wide range of topics including the neuroscience of human connection, how to build new brain all of our lives, and how to shape a human-centric, technologised future.

Aged Care; Why Nutrition And The Dining Experience Matters

Sara Blunt, CEO of Kalyra Communities & Chair of Aged and Community Services Australia.

Talk: The Kalyra Communities journey utilising the Maggie Beer Foundation resources to transform the their model as well as Sara’s opinion as a CEO and the National Chair of ACSA.

Bio: Sara is the CEO of Kalyra Communities providing accommodation, care and services to live life to the full. She is also Chair of Aged and Community Services Australia, the national peak body for Not For Profit community focused organizations. And Chairs the SA Innovation Hub, a community of practice of quality aged care providers with an innovation focus. Sara’s background includes business, nursing, military, regulation, hospitals, remote services and more recently aged care. Her experience spans local, interstate and overseas services. Sara has a passion in providing older people with the means to live well and enjoy life.

Aged Care; Why Nutrition And The Dining Experience Matters

Simon Bryant, Festival Director of Tasting Australia.

Tasting Australia Festival Director 2018-2021; Co-Creative Director 2014, 2016 & 2017.

Bio: A completed motor mechanics apprenticeship in the early 80’s, an incomplete Bachelor of Economics in the mid 80’s while cooking in the University of Melbourne Kitchen for some extra cash...and then a Chef. A 25 year career starting in Thai and Indian fast service restaurants, a stint as a butcher, event caterer, brasserie line chef, and Chef de Partie in Cheong Liew’s much applauded The Grange Restaurant. Hilton Adelaide’s Executive Chef for 7 years from 2003 with various international posts showcasing South Australian produce in Russia, USA, Japan, China, Malaysia and Singapore. Co-host of 152 episodes of ABC Television’s “The Cook and the Chef” broadcast nationally from 2006 to 2009, with South Australian food icon Maggie Beer. Author of “Vegies” (2012) and “Vegetables, Grains & Other Good Stuff” (2015); cookbooks published by Lantern Penguin, with 200 seasonal vegetarian recipes.

Director and Providore of dirt(y) inc; single origin, traceable, non GM, Australian grown wholefoods. A keen and semi-competent organic home vegie gardener. A passionate advocate of using menus to throw light on the minefield of ethical issues surrounding food. Whether it be fair prices for producers delivering more thoughtfully produced food; using best practice ingredients with minimal environmental impact; the responsible and culturally appropriate use of Australian native foods; or the ethical treatment of animals in the food chain. Above all, a hands-on cook of simple, pared-down, produce-driven, honest cooking that tastes better than just a bunch of words on a menu.

Our CCI event was one of over 140 that was part of Tasting Australia in 2021, showcasing all things South Australian.

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email admin@ccigrouppurchasing.org.au | telephone 1300 559 318