Ms Allison Lauder1, Ms Vicki Barrington1, Ms Kathryn Marshall1
1Western Health, St Albans, Australia
Biography:
Allison Lauder is a Senior Dietitian at Western Health including Sunshine Hospital and Grant Lodge Residential Aged Care facility. She has 30 years of experience as a clinical dietitian. Allison’s main area of focus is the prevention and management of malnutrition. Allison recently was appointed as the project dietitian to improve the food and dining experience for residents at Grant Lodge Residential Aged Care Facility. The project was a finalist in 2024 for the Victorian Public Health Care Awards and the winner of the Australian Council of Health Care Standards in the category of Health Care measurement in November 2024.
Background
Enjoyable food and mealtime, delivering respectful care, and facilitating social interactions are paramount to the overall quality of daily living of residents in aged care.
A mealtime audit conducted in a 25-bed residential aged care unit identified high food wastage and limited assistance at mealtimes. The established menu had not been reviewed for many years. Many residents were socially isolated, eating in their rooms, and nutritionally fragile.
Approach
This dietitian-led project developed and implemented a person-centred framework to enhance and optimise the food experience for all residents. This project focused on three key areas: governance, individualised care and cultural change.
The establishment of a menu review committee engaged residents along with advocates, nursing and foodservices staff; giving residents a voice in their menu & dining experience.
Outcome
A resident-led menu provides 30% more energy and protein. Wastage has reduced by 12% and total energy and protein intake has increased statistically significantly (p<0.001) across the cohort.
Staff engaged collaboratively to enhance their knowledge and foster a daily focus on the importance of food, nutrition and in creating a home-like dining experience for residents.
Other activities including story-telling, establishment of a vegetable garden and cookbook have stemmed from this work.
Implications for practice
Dietitians can champion and empower the resident’s voice to promote positive nutrition outcomes. Connecting all staff and residents to work together to make dining an enjoyable social experience and improving dignity in care. This work is an exemplar for the inclusion of the resident voice in decision-making.