Workshop (60 mins) 41st Institute of Hospitality in HealthCare National Conference

Creating Innovative Menus, a Multidisciplinary Approach (Speech Pathology, Dietetics and Food Service) (20755)

Kylie Walton 1 , Caitlin Zowtyj 1 , David Martin 2 , Samantha Murray 1
  1. Food Solutions Diet Consultants, Wilston, QLD, Australia
  2. St Vincents Care Services, Melbourne, Victoria

FOOD SOLUTIONS DIET CONSULTANTS 

WORKSHOP APPLICATION IHHC CONFERENCE 2024 

CONFERENCE THEME: “COMPASSIONATE HOSPITALITY – CREATING A CULTURE OF CARE THROUGH INNOVATION”  

 

WORKSHOP – CREATING INNOVATIVE MENUS, A MULTIDISCIPILINARY APPROACH (SPEECH PATHOLOGY, DIETETICS AND FOOD SERVICE) 

 

TARGET AUDIENCE: Residential Aged Care Food Services Teams  

 

LEARNING OUTCOME:  

Join us for a collaborative, multidisciplinary workshop run by Speech Pathologist, Dietitian and Hotel Services Manager / Executive Chef Manager. Menu planning in Residential Aged Care can be a complex process, one that involves multiple professions and even more considerations. When Food Service professions work together, we can see innovative change and can focus on creating a culture of care focusing on good food and good nutrition for our residents.  

 

What to expect from this workshop:

  • A practical deep dive into menu planning in Residential Aged care, and how to get it right from the beginning.
  • Optimising kitchen workflow
  • Support around meeting the upcoming Strengthened Aged Care Standards, including:
  • Completing the Mandatory Menu and Mealtime Assessments (required annually by an Accredited Practicing Dietitian).
  • How to ensure that texture modified meals are provided in line with the IDDSI guidelines, to ensure that residents are supporting to eat and drink safely.
  • How to offer consumer choice, for all residents including those requiring texture modified diets.

 

Participants will have the opportunity to workshop with each member of the Food Services team – Chef,  Speech Pathologist and Dietitian. Participants will be asked to bring a week sample of their own menu to work through and within the group setting, will workshop how to meet the nutritional requirements of their residents, reflect dietary needs and how to best meet the various IDDSI texture modified diet menu requirements.  

 

Participants will be provided with an example menu template (inclusive of all IDDSI diet levels, and mid meals). Additionally, upon completion of the workshop participants will take home example resources of Cultural Menus, Texture Modified Mid Meals and Texture Modified Vegetable options.  

 

WORKSHOP OVERVIEW:  

  • 20 minutes: Introduction of role of Speech Pathologist and Dietitian in supporting Food Services teams in Residential Aged Care. 
  • 45 minutes: Rotational break out groups – 15 minutes with each Chef, Speech Pathologist and Dietitian.
  • 15 minutes: Group findings, feedback to larger group 

 

Presenters:  

Caitlin Zowtyj, National Manager Speech Pathology, Food Solutions Diet Consultants. email: caitlin@foodsolutions.com.au

Kylie Walton, Dietitian Food Services Lead, Food Solutions Diet Consultants. Phone: kylie@foodsolutions.com.au

David Martin, Executive Chef, St Vincents Care Services, email: david.martin2@svha.org.au