Mealtimes are not only about sustenance and nutrition, but also opportunities for companionship and social interaction. They become rituals providing the comfort of the familiar or the delight of new flavours or friends at the table. In a residential care environment, mealtimes must offer the nutritional benefits associated with good health along with the sense of connection and ability to make choices we associate with dining. In this way, the dignity we take for granted around what, how and with whom we eat is nurtured for those made more vulnerable by age, illness or disability.
The importance of food to the wellbeing of residents was highlighted in the 2018 Royal Commission into Aged Care Quality and Safety as an area in need of immediate improvement, with poor nutrition linked to increased incidence of falls and fractures, and increased risk of infection.
Dining Experience in Aged Care found, cooking and dining environments in care facilities are often designed for efficiency, which may sometimes compromise the resident’s quality of experience, including the opportunity to enjoy the sensory and communal aspects of eating. So, how can cooks, chefs and catering staff in care facilities create a dining experience that is enjoyable, nutritious, and respectful of their consumers’ preferences and needs?
Bryan Seeborun, Product and Process Innovator at Regis Aged Care describes how important it is, for instance, to integrate culturally diverse meals into menus. “In homes where we have a large number of residents from diverse backgrounds, our menus are very much aligned to those backgrounds.”
Residents are more likely to consume their meals in a dining room that is comfortable and relaxed with a layout that easily accommodates them. While modified cutlery and aids might be required, there’s no need for a clinical or impersonal setup. Consider light, noise, ventilation, scent and decor, and focus on the meal as an enjoyable and social experience, rather than a time to, for example, distribute medication. Modified and specialised tableware like bendable cutlery, bowls with extra-wide lips, feeding caps and double handle mugs can help some residents enjoy their meals unassisted more easily.
“It’s about enabling residents to be more independent with consuming their meals [and] listening to their feedback about what works for them.”
Bryan Seeborun, Product and Process Innovator at Regis Aged Care
Seeborun adds that it’s important to remember that these items should be tools to empower, not to demean. “It’s about enabling residents to be more independent with consuming their meals, noting that it’s also critical to listen to their feedback about what works for them.”
The National Congress 2021 report highlights 56 findings that align with recommendations from the Royal Commission into Aged Care Quality and Safety. The report found that residents will eat more when they can smell what’s being cooked and that many residents would benefit from being more involved in food preparation. Seeborun suggests looking for opportunities to engage residents in the mealtime experience beyond the dining table. Innovative ideas include a chef’s tasting table where residents can try new food options, opportunities to safely help bake or cook aromatic foods, or simply laying the table or distributing the weekly menu.
While texture modification is essential for residents who may have difficulty chewing and swallowing, it’s important that modified food is produced and presented to be tasty and look appetising. “In the old days, modified food was just scooped onto a plate,” says Seeborun. “Now, when using food with modified textures, we use moulds to ensure the food looks delicious and appealing to the senses. We’ve seen this have an impact on residents’ appetites and subsequent weight gain which is such a positive outcome.”
Offering choices, creating a pleasurable dining environment, allowing residents to engage with their meal preparation, and serving food that is appetising and nutritious are all ways in which chefs, cooks and catering staff can imbue mealtimes with dignity and foster meaningful experiences, contributing to residents’ wellbeing.
“Food can be one of the great joys of life,” says Seeborun, “and there are many ways in which care providers can make sure this continues to be the case for those in their care.”
