What we do

Qualified dietitians

• We have more than 20 years of combined experience working with aged care nutrition

• Our qualified dietitians work in collaboration with aged care facilities or directly with ageing individuals.

Aged care facilities

• Our staff consults to a large number of aged care facilities throughout South Australia, including regional areas

• We deliver comprehensive reviews of aged care menus to optimise the health of residents and meet accreditation guidelines

• We provide staff education on current nutrition strategies

• We work with speech pathologists and other allied health professionals to develop a plan to meet residents' requirements.

Individual needs

• We provide individualised consultations with residents and their families as well as nursing and medical staff

• We provide home visits for nutritional assessment advice for Department of Veterans Affair clients.

The Quality Standards are made up of eight individual standards:

1.   Consumer dignity and choice
2.   Ongoing assessment and planning with consumers
3.   Personal care and clinical care
4.   Services and supports for daily living
5.   Organisation’s service environment
6.   Feedback and complaints
7.   Human resources
8.   Organisational governance.

To find out more about the Standards, visit  https://www.agedcarequality.gov.au/providers/standards

Standard 1: Consumer dignity & choice

• Identify and communicate risks associated with nutrition interventions to consumers and their family/carers, to support them to make an informed choice about their nutrition goals.

• Develop food service/ catering processes (including menus) that includes consumer choice, with documented inclusion of consumer feedback. 

Standard 2: Ongoing assessment and planning with consumers

• Co-develop plans with consumers that maximises their health and well-being through nutrition, and to communicate this in a format that consumers and families understand.

• Ensure that nutrition related assessments and planning will support organisations to deliver safe and effective care and services.

Standard 3: Personal Care & Clinical Care

• Develop nutrition processes to assist clinical staff to make timely and appropriate referrals (including malnutrition screening).

• Ensure staff support best practice nutrition and hydration processes eg. through mealtimes, in wound management, diet texture modification etc.

• Assess the outcome of the National Aged Care Quality Indicator Program, identify potential causes and support the facility to develop strategies to improve these indicators.

Standard 4: Services & supports for daily living

• Monitor the mealtime experience for consumers, to lead quality improvement processes to ensure the mealtime environment is supportive and socially engaging for the consumer.

• Coordinate with food services to provide suitable, varied and high nutritional quality meals to consumers. Including input from consumers to provide choice and minimise any risks of adverse effects with meal services.

Standard 7: Human Resources

• Identify areas of inadequate training related to nutrition or food services and develop training opportunities for staff to up-skill in the necessary areas for consumer safety.

Standard 8: Organisational Governance

• Be present and engaged with receiving consumer feedback and working with the facility for quality improvement in the areas of food services and nutrition management.