Nutrition and Healthy Eating in Aged Care Facilities

This assignment discusses the importance of nutrition and healthy eating in aged care facilities. It covers topics such as demographic change in Australia, nutritional requirements of the aged, good food service, and methods for gaining information. The analysis includes the external environment factors affecting aged care, such as political, economic, social, technological, legal, and environmental factors.

Running head: MANAGEMENT
Nutrition and healthy eating in aged care facilities
Name of the student:
Name of the university:
Author note:

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Table of contents
Introduction................................................................................................................................2
Discussion..................................................................................................................................2
Demographic change for the ageing Australia.......................................................................2
Changes accompanying the ageing population......................................................................2
Nutritional requirements of aged in the Central Coast Local Health District........................3
Good food service in the aged care homes.............................................................................4
Methods for gaining the information.....................................................................................5
Analysis..................................................................................................................................5
External environment.............................................................................................................5
Stakeholders.........................................................................................................................12
Factors affecting older adult nutrition......................................................................................14
Governmental approaches to the aged care..........................................................................17
Food Safety standards..........................................................................................................19
Theoretical consideration towards Nutrition Care...................................................................21
Generic strategies for providing healthcare services...............................................................22
Recommendations....................................................................................................................23
References................................................................................................................................27
Appendices...............................................................................................................................28
Appendix 1...........................................................................................................................28

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Introduction
Like other countries, aged care homes are the support for the elderly people in
Australia. Day by day the concerns of the care home personnel are increasing in terms of
providing quality care to the patients, especially the older ones. Within this, mention can be
made of food and nutrition, which is needed for enhancing the quality and standards of living
(Nsw.gov.au 2019). Typical reference can be cited of the quality controls and checks, which
is performed for the removing the unnecessary dietary restrictions. Along with this, the
assignment sheds light on the mealtime enjoyment. As a final touch, the assignment proposes
some recommendations regarding the efficient and effective ways and means for fulfilling the
dietary needs of the aged patients.
Discussion
Demographic change for the ageing Australia
According to the Australian bureau of statistics, there has been an unprecedented
increase in the population above 65 years of age. It constitutes one fifth of the population. As
a matter of specification, in 2012, there has been a rise in the population above 65 years from
12% to 18%. There are high chances of the percentage rising to 26%. The percentage can also
fall from 67% to 65% in case of the population aged between 15 and 64 years. By 2051, the
percent can be under 60% (Abs.gov.au 2019). The roots of the ageing populating can be
traced back to the sustainable decline of the birth rate followed by the consequences of the
Second World War. Along with this, immigration of the working age population and
increased longevity also contributes in the factors influencing the demarcation of the ageing
population.

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Changes accompanying the ageing population
The ageing of the population goes simultaneously with that of the social, economic
and technological change. Approach towards these changes reflects the kind of treatment,
which the older people would receive in the age of machines. Technological advances have
altered the means of treatment, family lifestyles and the work patterns. Change in the family
structure have adversely affected the incomes and the lifestyle, simultaneously altering the
nature of balance between the formal and the informal care in the aged care homes.
Retirement incomes are crucial aspect in terms of alleviating poverty and securing the
standards of living for the older people. Conscious approach of the caregivers in this aspect
proves beneficial in terms of contributing to the economic growth. With the increase of
longevity, the expectations related to income are increasing (Abs.gov.au 2019).
Nutritional requirements of aged in the Central Coast Local Health District
According to the dieticians, the aged need less protein, vitamins and minerals than the
younger. On the contrary, the aged people need more protein, vitamins and minerals for
tissue repair and maintenance instead of growth. The common sources of protein are meat,
chicken, fish, eggs, cheese, milk, custard and legumes. As the residents of the care home
grow old, the need for vitamins and minerals maintain a consistency in terms of the health.
Instead, the requirement for nutrients like magnesium, zinc, vitamin E, vitamin A, folate and
vitamin b12 increases. Along with the proteins, the requirements for calorie also increases in
case of the aged people. The major drive behind this is the disease like Parkinson’s disease.
Mention can be made of the aged patients suffering from dementia, who lose weight in spite
of having ample quantities of food (Cclhd.health.nsw.gov.au 2019).
The nutritional requirements vary from person to person. This is in terms of the body
size, activity, gender and the illness they suffer. It is during the time of illness and infections,
in which the food requirements increase. This is the case also during the time when healing

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takes place. The program, “One serve fits all” is not adequate in terms of fulfilling the
nutritional needs of all of the residents in the care home. Therefore, arrangements are made
so that lot of fluids and protein enriched foods can be given to the patients. Tests are
conducted before planning the diet. If it is seen that the residents have poor appetite, too tired
and have increased nutritional required, it is considered that they are suffering from
malnutrition. Along with this, experiments are conducted for detecting the main reasons for
weight loss.
This assignment would deal with the issues encountered by the aged in terms of
swallowing problem. As per the revelations of Nsw.gov.au (2019), physiological and
psychological changes like reduced smell and taste reduces the appetite of the aged people.
Socio-cultural factors adversely affects the food and nutrition planning. This is in terms of the
surrounding environment in which the care is provided. Here, mention can be made of the
technologies, which results in the formation of the implicit ideologies and symbols. Typical
evidence of this lies in sitting together and consuming the meals, which develops a sense of
emotional attachment.
Good food service in the aged care homes
In the process of residential care, conscious and rational approach is exposed for the
fulfilling the dietary needs of the patients, especially the elder ones. The main focus here is to
enhancing the standards and quality of living. This is carried out through the means of
renovating the design of the building and upgrading the approach towards providing care.
This upgradation is achieved through the means of training the staffs about the best methods
to take care of the dietary needs of the aged (Cclhd.health.nsw.gov.au 2019).
As a matter of specification, the typical components of the aged care approach include
freshly cooked food in well lighted kitchen, Separate kitchens is fruitful in terms of preparing

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the foods according to the individual needs of the aged patients. These aspects reflect the
flexible choices, which the patients have in terms of availing the healthcare services. Skilled
and qualified chefs are hired for preparing the meals for the aged patients. Regular check-ups
are performed on the patients to ensure that they are getting the nutrition according to the
requirements. In this, courteous approach is maintained for gaining an insight into the issues,
which the aged patients are facing in the treatment.
It has been seen that when the patients moves into the nursing home, they dislike the
food. This is in terms of venturing into a strange and unfamiliar environment with lack of
support. For dealing with the situation, ethnic food options are provided to the patients.
Rationality and consciousness in this direction is assistance in terms of gaining trust, loyalty
and dependence from the patients (Cclhd.health.nsw.gov.au 2019).
Methods for gaining the information
Information related to the diet of the aged people can be accessed by logging into the
government website. Along with this, journal articles consisting of the scholarly reviews on
the diets of the aged people is also helpful. Visiting the aged care homes and interviewing the
managers also enhances the awareness about the steps undertaken for fulfilling the dietary
requirements. Apart from this, mention can be made of the statistical data, which reflects the
transformation in the health conditions of the aged patients. Consideration of the inclusion
and exclusion criteria while selecting the articles and journals is assistance in terms of
establishing relevance and reliability in the research process.

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Analysis
External environment
Political  Political instabilities
 Tax tariffs and obligations
 Proper implementation of the nutritional policies
 Fragmented community with municipality of the owners
 Multiplicity of narratives, projecting lack of prioritization
 Limited capacity of nutritionists to manage the policy process
 Scepticism and contention around the role of the caregivers and
nutritionists
 Limited capability in delivering the expected results
 Institutional homelessness of nutrition
 Improper security measures
 Lack of coordination between the caregivers
Economic  Inflation
 Recession
 High exchange rates
 High prices of the raw materials
 Inadequate economic resources
 Vulnerability leading to varied economic results
 Ambiguity in economic determinants of diet
 Food price crisis
 Increased food insecurity
 Non-integration of economics with nutrition science
 Lack of proper research for the management of food crisis

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Social  Changing lifestyle of the aged people
 Preference towards healthy eating
 Traditionalism
 Varied food choices
 Underweight body mass index
 Los social activity
 Disease burden in case of older men
 Social vulnerability and varied functional capabilities in case of
older women
 Relevant medicines
 Gender specific studies
 Incapability to manage dependence
Technological  Apps, helping in online food ordering service
 Adopting machines for the preparation of quality foods for the
aged patients in lesser time
 Machines and devices for checking the quality of the prepared
food
 Software for recording the prepared food and the elimination of
the defective foods
 Machines and devices for monitoring blood sugar levels and
pressure of the aged patients
 Testing the functionality of these machines and devices
 Data Protection Act (1998)

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 Computer Misuse Act
 Access to online checkups
 Securing the private and confidential data of the patients
Legal  Food Safety Act
 Equality Act
 Guideline of World Health Organization (WHO)
 Aged Care Act (2016) amended
 Australian Aged Quality Care Agency Act (2013)
 Australia New Zealand Food Standards Code
 Nutrition Information labelling
 Pre-market clearance
 Reporting the substances added in the prepared foods
 Microbiological limits and processing requirements
 Reporting the contaminants and the residues
Environmental  Solid waste management
 Detecting the presence of chemicals in the processed foods
 Quality control examinations for discovering the use of restricted
plants and fungi
 Examinations for the food additives
 Inspecting the food storage facilities
 Gene technology for food processing
 Air pollution
 Low seasonal temperatures
 Chemical exposures
 Cleaning of the bed sheets and food serving bowls

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 Measuring air quality of the care units
Table 1: PESTLE analysis for aged care (food)
(Source: Cclhd.health.nsw.gov.au 2019)
Political
Reference can be cited of the political instabilities, which affects the import and
export activities of the prepared food items in the aged care homes (Health.vic.gov. 2019).
Typical example of this are the imposition of tax on the import and export of the food items.
In the perspectives of the government, nutrition does not attain proper value. It is denoted as
“homelessness”. In most of the cases, nutrition is not covered adequately under one policy.
Lack of proper skills and coordination aggravates the complexities in the implementation
process. This limitation, further is an obstacle in delivering proper care and support to the
aged people in terms of their nutrition. Multiple narratives indicates the lack of stability,
delaying the process of the providing the necessary treatment (Cclhd.health.nsw.gov.au
2019).
Economic
Outsourcing of the prepared foods to the food service companies expands the scope
and arena of the aged care homes. In some of the cases, the chefs are hired from the external
food service companies. Activities also reflect preparation of the offsite foods, which are
transported chilled and frozen to the care homes. This preparation methods are assistance in
terms of preparing bulk quantities of foods. The major drive behind this is the modern
facilities, which are flexible in completing the orders within the stipulated time. In this
process, the food service providers benefit in terms of the sales revenue and the profit
margin, reflecting the commercialization of the delivery services (Health.vic.gov.au 2019).

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Older people are considered vulnerable in terms of the nutritional needs necessitates the need
of flexibility in the resources. However, this is missing in case of the healthcare services,
support as well as in the previous researches. Food crisis aggravates the complexities in the
security measures. Non-integration of the economics with nutrition science is one of the
challenges in terms of measuring the contribution of the food prices to the economy.
Improper managerial techniques adds an interrogative parameter to the treatment of the aged
people through the serving of quality and healthy foods (Nsw.gov.au 2019).
Social
Varied food choices compel the caregivers to arrange for the foods in different
manner. This is a hindrance if there is inadequate budget. Noting the underweight body mass
index is assistance in terms of detecting the nutrition needed by the older patients in terms of
gaining the proper weight. One of the other aspects in this is that of the low social activity,
which helps the caregivers to detect the mental condition of the aged patients. In case of the
men, thoughts regarding being a burden for receiving the treatment indicates marginalization,
seclusion from the mainstream activities. This situation needs the supervision and assistance
from skilled and efficient counsellors for restoring the stability in the life of the aged patients
in the care homes (Nsw.gov.au 2019). On the other hand, in case of the older women, there is
a decline in the bodily functional capabilities, reflecting the need for calcium enriched foods.
Consideration of the research on gender specific health conditions is assistance in terms of
removing the incapabilities towards handling the nutritional needs of the aged patients in the
care homes, hospitals and the other healthcare settings.
Technological
The prepared diet chart is received by the chefs for preparing the foods for the aged
patients. Outsourcing is conducted in terms of enhancing the awareness about the recipes,

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ingredients and the methods. For changing the prepared orders, minimum 24 hours is needed.
This is especially in case of the foods, which are produced off-site and brought in chilled.
Preparation of the foods off-site reduced the emission of the bad smells, which can
aggravate the health conditions of the aged patients. In some of the cases, it is seen that the
care service providers use bread maker or fried onions to suppress the bad smells of the food
(Cclhd.health.nsw.gov.au 2019). Herein lays the appropriateness of the technologies, which
helps in preparing the foods in lesser time. Typical example of this is the apps, which
increase the ease of the aged care homes in ordering foods for the patients. However, this is
not always beneficial, as the aged patients prefer healthy diet, which are prepared through the
organic ingredients. Infusing the Food Safety Act in the import and export activities is
assistance in terms of ensuring that there are no adulterants within the foods prepared.
Laboratory tests prove effective in this regards. These tests are a means for detecting whether
the ingredients are in the correct proportion (Health.vic.gov.au 2019).
Acquiring latest and modern machines for controlling the quality of the foods
prepared for the aged patients is assistance in terms of reducing the cases of food poisoning.
These machines and devices are also beneficial in terms of standardizing the preparation of
the foods. One of the striking facts in this context is that of the machines, which help in
measuring the blood sugar levels and pressure of the aged patients before preparing the diet
charts. Maintaining consistency in experimenting with the functionality of these machines
seems beneficial for reducing the misutilization. Data Protection Act (1998) is apt in terms of
securing the private and confidential data regarding the health history of the aged patients
(Nsw.gov.au 2019). Technological advancement is reflected from the provision of access to
the patients and their families towards online checkups, indicating improvising on the
relationship with the clients and the customers.

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Legal
Food Safety Act is implemented in the process of preparing the foods. This helps in
producing quality foods for the aged patients. Along with this, Equality Act (2010) is
assistance in terms of ensuring that all the aged care patients receive equal care, support and
nourishment through the means of quality foods. The aged care homes need to be applauded
for complying with the standards and codes of WHO and the Aged Care Act. This
compliance acts as an agent in terms of averting the illegal instances and mistreatments
(Health.vic.gov.au 2019). Adhering to the Australia New Zealand Food Standards Code helps
in reducing the adulterants within the foods. Mention can be made of the packet foods, which
consists of the information regarding the nutrient values. Labelling in this case reflects the
initiatives towards enhancing the brand image. Pre-market clearance is one of the other
essential legal factors, which necessitates the need for reporting, the ingredients to be used in
preparing the foods for the aged patients, to the higher authorities (Cclhd.health.nsw.gov.au
2019). Within this, consideration of microbiological limits and processing requirements are
considered appropriate in terms of enhancing the standards and quality of the prepared foods.
Environmental
Adherence to the terms and conditions of the Act enables the care providers to the
prepare foods from the natural ingredients, which helps in reducing the environmental
pollution. Solid waste management is used for segregating the wastes and disposing it
properly for the creation of a healthy, clean and safe environment in the care home. Along
with this, mention can be made of the inspections for the processed foods for detecting if they
are stored in proper well lighted conditions. Gene technology is used for the preparing the
foods, which is one of the greatest strengths of the healthcare services of the aged care
homes. Chemical exposure in case of the foods is avoided in terms of preserving the quality

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and freshness of the foods until it is served to the aged patients (Nsw.gov.au 2019). Low
seasonal temperatures are unproductive in case of storing the foods and keeping it fresh for
many days. Regular cleaning of the bedsheets and food serving bowls proves beneficial for
enhancing the standards and quality of the healthcare services for the aged care patients.
Stakeholders
In the current scenario, the most important stakeholder is the aged patients, who need
quality care and support. For providing quality services, the staffs are involved in different
and wide ranging training programs. The main focus of the training programs is proper use of
the technologies for producing foods according to the nutritional needs of the aged patients.
Meetings are arranged with the dieticians and the directors in terms of creating menus. In
this, statistical data regarding the previous strategies is considered for improvising on the
current situation (Abs.gov.au 2019).
The visitors of the patients are also accounted as important stakeholder. The care
home service providers expose courteous approach towards them. Typical evidence of this
lies in the provision of alcohol based hand rub at the entry points for averting the spread of
germs and bacteria. Along with this, the customer service is effective in terms of dealing with
every kind of queries of the clients and the customers. Mention can be made of the “Our
Services” segment in the website, which can be easily accessed.
The governmental agencies are one of an important stakeholder in the aged care
approach. The care homes need to take permission for implementing the proposed strategies
into the care of the aged. Involving the statutory bodies of law acts as an agent in terms of
reducing the fraud cases of adulteration within the foods prepared ( Health.vic.gov.au 2019).
Along with this, this approach is fruitful in terms of enhancing the standards and quality of

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the food. With the help of the government agencies, the care home personnel can conduct
quality checks.
The referrers of the services are also important stakeholder in the aged care approach.
They seek assurance in terms of purchasing relevant services. Quality in the services is the
most important criteria for expanding the sales revenue and the profit margin. They keep
tracks of the clients’ needs and its reciprocation.
The managers of the care home are also accounted as an important stakeholders in the
process of providing care for the aged patients. As a matter of specification, the managers are
entrusted with the responsibility to ensuring that reporting is conducted for the proposed
strategies (Abs.gov.au 2019). Performance management systems are adopted for governing
the business operations according to the requirements of the aged patients. In this
governance, the directors are involved for gaining their approval towards the proposed
healthcare services. In this, mention can be made of the funding bodies, who look after the
community development. Typical evidence lies in sponsoring programs, which helps in
generating funds for introducing quality care for the aged patients. Accessing that the clients
and the customers have enough access to the services is accounted as an important
responsibility of the managers.
Factors affecting older adult nutrition
Planning and preparation of the nutritional meals is problematic in the old age. This is
because not all of the nutrients can be sustained in terms of the physical, psychological and
situational factors. Decreased taste is one of the factors, which affects the diet of the aged
patients. The taste buds decrease drastically, reducing the taste sensations. The sense of smell
also diminishes. This is especially after 70 years, when there is loss of nerve endings in the
nose. Loss of appetite is one of the other factors, which affects the diet and nutrition in the

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aged care (Nsw.gov.au 2019). Mention can be made of the patients over 45 years of age, who
suffer from anaemic condition due to iron deficiency. In this case, there is difficulty in
chewing, which results in the appetite for the loss of meat. Therefore, vitamin supplements
are arranged, which acts as an alteration for the way in which the foods are prepared for the
aged patients in the care home.
Apart from this, financial issues and lack of mobility also affects the dietetics and
nutrition in the aged care. Seniors have fixed incomes, which aggravates the complexities in
terms of affording for the nutritious foods needed for maintaining good health. Mention can
be made of the Supplemental Nutritional Assistance Program, which acts assistance for the
low income people regarding access to free food (Health.vic.gov.au 2019). In case of the
seniors with transport issue, facilities like “Meal on Wheels” are an effective option.
In this context, the aspect of nutrient absorption can be brought in. With the age
related changes, absorption of the nutrients also changes accordingly. Vitamin b12 deficiency
is particularly common in the aged care. The major drive behind this is the failure of the
digestive track in absorbing the vitamin. Irrational approach in this direction can compel the
aged patients to suffer from depression and dementia. Blood tests can be effective for
detecting the vitamin deficiencies.
Risks in the heart diseases also affects the nutrition in the aged care. Therefore, a
healthy diet is highly recommended after midlife. In order to avert the risks of heart disease,
foods with limited saturated fat and salt is adopted in the preparation of the foods for the aged
patients. Typical evidence of this lies in the inclusion of walnuts, almonds, avocados, olive,
canola oil and potassium enriched foods like bananas and low fat milk. Along with this, the
nutritionists need to ensure that the fat content is limited between 20 and 35%. The fats need
to be heart healthy and unsaturated (Cclhd.health.nsw.gov.au 2019).

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Depression and isolation is accounted as one of the other factors affecting the diet of
the aged patients. These factors can adversely affect the health of the aged patients. Older
adults are mostly vulnerable to isolation and depression due to the bereavement regarding the
loss of a near and dear one. In such a situation, diet needs to be healthy in terms of catering to
their emotional development. Mention can be made of the Elder Day Care Programs, in
which shared meals are provided to the aged patients in terms of levying a pleasant social
experience. Diets of the elderly women are more deficient in terms of the nutrients as
compared to the elderly men. Here, one of the exceptions is vitamin c (Nsw.gov.au 2019).
The caregivers need to expose conscious approach towards planning the diet charts
accordingly.
Decreased taste relates with the aspect of individual food choices in case of the aged
patients (Abs.gov.au 2019). The immediate result of this is low social activities, which
necessitates the need for serving protein enriched foods, which ensures longevity of the
bones. Financial issues like lack of mobility in case of nutrition relates with the security and
flexibility, which is needed for catering to the appetite needs of the aged patients. Non-
integration of economics with nutritional science is an issue in terms of arranging for the
quality foods for the aged patients. Herein lays the appropriateness of strategic alliance with
the nutritionists, which proves apt in terms of serving foods according to the requirements
(Health.vic.gov.au 2019). Nutrient absorption can be linked with the aspect of Nutrient
Information labelling. This is in terms of assisting the aged patients in adopting the adequate
nutrient intake.
Adopting modern software helps in conducting X-rays, assistance in detecting the
presence of serious illnesses like heart diseases. Sending the reports to the healthcare
professionals through emails acts as an agent for receiving the appropriate directions for
serving the aged patients according to their nutritional needs. Data Protection Act (1998) is

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relevant in this case, in terms of maintaining the confidentiality regarding the health history
of the patients. Along with this, compliance to the Australia New Zealand Food Standards
Code is assistance in terms of standardizing the food processing (Cclhd.health.nsw.gov.au
2019).
Depression and isolation are mental outcomes for the perceptions regarding being a
burden for receiving the treatment. In this case, arranging for counselling sessions prove
beneficial in terms of catering to the wellbeing of the aged patients. Spending quality time
with the patients is assistance in terms of restoring the stability and balance in their life. Lack
of appropriate skills in managing the dependency is problematic in terms of delivering quality
care to the aged patients. This situation adds an interrogative parameter to the relationship
between the caregivers and the patients in terms of healthcare and support (Health.vic.gov.au
2019).
Governmental approaches to the aged care
Mention can be made of the Whole of the Health Programs for the aged. As a matter
of specification, the program focuses on providing quality solutions, so that the patients can
experience a hassle free journey for getting productive treatment (Abs.gov.au 2019). Infusing
the principles of healthcare in the solutions generates relevancy in the process of care and
support. Skilled and efficient volunteers are employed in terms of getting the work done in
lesser time. The main component of this program is the collaborative output, which helps in
enhancing the process of providing the healthcare services. Typical evidence of this lies in
the strategic alliance with the aged care homes of the local districts and facilities. Reference
can be cited of The Agency for Clinical Innovation, which acts assistance for the agents in
terms of seeking feedbacks and advice from the clinicians (Abs.gov.au 2019).

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The Guardianship Project is also beneficial in terms of reducing the process time for
the patients regarding guardianship decisions. The activities are governed by the NSW Civil
and Administrative Tribunal (NCAT), which helped in dealing with the cost related issues in
the healthcare services. One of the noteworthy aspects of the projects is improvising on the
availability of the beds without the guardianship orders. This approach proved beneficial in
terms of the averting the delays in supplying quality care and support to the aged
(Nsw.gov.au 2019).
In the era of 2005, Nutrition Standards for Menu items in Victorian Hospitals and
Residential Aged Care facilities was initiated (Abs.gov.au 2019). This was in terms of
standardizing the supply chain operations catering to the healthcare services in the
metropolitan public hospitals. The hospital developed individual menu standards, which was
supervised by the Director of Human Services. The first draft was submitted after consistent
review and audits. Food Service project was undertaken for developing the standards. In this,
the current working model was considered for gaining an insight into the central production
facilities regarding standardizing the preparation of the food items. Collaboration with the
external food service contractors proved beneficial in terms of the exposing productive
approach towards the fulfilling the dietary needs of the aged patients (Health.vic.gov.au
2019). In this, the philosophical approach seemed vital for aligning the menu planning
according to the standards. Typical evidence for this lies in the tests regarding the eating
patterns and the taste preferences. Insight into these aspects proved beneficial in terms of the
planning the diet charts. The dieticians were involved in this activity for developing plans for
catering to the appetite needs of the aged patients. The skills of the dieticians were verified in
terms of averting any illegal instances in the food preparation.
According to the developed standards, the roles and responsibilities stood as follows:

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Profession Application of standards
Central Production Unit Product and recipe development
Producer (commercial) Product and recipe development
Food service manager Producing recipes and menus
Dietician, nutritionist Producing recipes and menus
Accrediting agencies Monitoring compliance with the standards
Table 1: Roles and responsibilities according to the developed standards
(Source: Cclhd.health.nsw.gov.au 2019)
The goal of the standards was to ensure that the patients consume healthy diets during
their stay in the aged care homes. One of the main concerns in this direction is that the
standards do not guarantee nutritional adequacy nor they replace the need for the nutritional
monitoring. These standards are also not proper in terms of the catering to the needs of the
patients with poor nutritional needs (Abs.gov.au 2019).
Food Safety standards
Food safety programs is conducted in terms of catering to the health needs of the aged
patients. This is in terms of conducting the risk assessments, which helps in mapping the
improvements in the health conditions of the elderly people. Reviews are conducted by
implementing the food standard codes. Control in the hazard identification seems beneficial
in terms of standardizing the process of preparing the diets for the aged patients
(Cclhd.health.nsw.gov.au 2019). Taking permission from the environment health officer or
the personnel of the department of Health Food Policy is effective in terms of averting the
illegal instances in the provision of healthcare services.
The diet planners are handed with the manual regarding the effective handling of the
raw materials. Implementation of the Hygiene policy adds value to the process of planning

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the diet of the aged patients (Abs.gov.au 2019). Mention can be made of the pest control
activities, which enhances the standards and quality of the raw materials. The storage
conditions are also examined in terms of ensuring any drawbacks, which can obstruct the
process of delivering the required care, support and treatment. For this, support programs are
organized, which enhances the awareness about the efficient and efficient means of preparing
foods of high quality. Involvement of the personnel in these programs helps in deciding on
the control measures, which needs to be implemented for averting the case of adulteration
(Cclhd.health.nsw.gov.au 2019). This is followed by reviews, which enhances the awareness
about the current condition and the improvements, which is needed for enhancing the
standards of living for the aged patients.
Here, the World Health report can be infused in this context. Introduction of the
health care policies contradict the traditional stereotypical notions regarding the aged care.
Within this, the challenges are diversity, inequity and outdated stereotypes and new
expectations. With the changing needs of the patients, the healthcare services have also
undergone a change. Mention can be made of the Longitudinal Study on Women’s health,
which denotes that the physical functioning is greater in the older ages as compared to the
younger ages. Diversity also affects the individual choices made by the individuals
(Cclhd.health.nsw.gov.au 2019). The major drive behind this is the social surrounding
affecting the health. In this context, the interaction between the social and the environmental
parameter can be brought in for setting the grounds for the social contract theory. This
theoretical consideration helps in achieving a greater understanding of the external factors
affecting the health of the aged patients.

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Figure: Management of physical capacity and income of the aged care
(Source: Health.vic.gov.au 2019)
Relevance can be established with the social factors of social vulnerability and varied
functional capabilities. For this, the caregivers conduct research on gender specific studies,
which enhances the awareness about the individual needs, demands and requirements for the
aged care patients. Adhering to the guidelines of the WHO is assistance in terms of reducing
errors in the provision of healthcare services, support and nourishment. Within this,
Australian Aged Quality Care Agency Act, amended in 2013 is relative. This is in terms of
the standardizing the food serving in accordance to the physical capability and affordability
(Nsw.gov.au 2019).
Theoretical consideration towards Nutrition Care
As a matter of specification, the nutrition care process involves the steps of
assessment, diagnosis, intervention, monitoring and evaluation. This is a process, which acts
assistance for the aged care homes in planning the diet charts for the aged patients in terms of
the identified needs (Abs.gov.au 2019). Irrational approach in this direction results in
malnutrition, which increases morbidity, mortality and expenditure for stay in the care

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homes. In this case, the Central Core of Nutrition Care Model can be applied. This theory
seems fruitful for the aged care homes in terms of enhancing the stability in relationship with
the clients, dietetics professional and the patients. This approach is assistance in terms of
enhancing the knowledge of the dieticians regarding the nutritional needs of the aged patients
(Nsw.gov.au 2019). Typical components of this is critical thinking, collaboration and
communication, which results in the generation of patient centric healthcare services.
Adopting evidence based practice is fruitful in terms of enhancing the transparency within the
treatment process in case of the aged patients.
Based on the Nutrition Care Model, the external factors affecting the nutrition of the
aged patients are healthcare system, practice settings, social support, economics and
educational level of the caregivers. This aspect reflects the conglomeration of the social and
economic factors. Vulnerability necessitates the need for achieving clarity in case of the
economic determinants for the diet in case of the aged patients (Abs.gov.au 2019). In this
security is a vital aspect in terms of preserving the traditionalism towards the provision of
quality healthcare support through nutrition. Crisis in food reflects interplay with the
nutritional needs and support, which is essential for the aged patients (Health.vic.gov.au
2019). Inadequate research in this direction is problematic in terms of delivering relevant
treatment to the aged patients. Social contract theory can be infused in this context in terms of
reflecting the relationship between caregivers and the patients.
Generic strategies for providing healthcare services
Porter’s Generic strategies can be applied in case of the aged care approach. As a
matter of specification, these strategies are cost leadership and differentiation. However, as
the aim is to serve the aged people, therefore the focus shifts on differentiation within the
services for the attainment of large scale customer satisfaction. The aged patients are
provided with blue bowls, instant heat packs, adult masks, chemotherapy gowns, drainage

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bag urine meter among others. Among these, mention can be made of the drainage bag urine
meter, which is adopted by the aged care home. Advertising about the specific details on the
social media helps in enhancing the trafficking of the audience towards the brand image.
Survey and feedback helps the caregivers to assess the feasibility of the product in terms of
the identified need of providing quality care and support to the aged patients
(Cclhd.health.nsw.gov.au 2019). Strategic approach in this direction is an agent in terms of
enhancing the brand loyalty. Typical evidence of this lies in the conducting the product
lifecycle.
Introduction Growth Maturity Decline
Figure 2: Product life cycle of drainage bag urine meter
(Source: Nsw.gov.au 2019)

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Recommendations
 Strategic approach needs to be exposed towards revising the menus. For this, keeping
checklists would be beneficial in terms of maintaining records for the implemented
strategies. Strategies in the internal perspective would help the caregivers to achieve
infrastructural development. Involving the stakeholders in the decision-making
process would generate efficiency in the teamwork needed for enhancing the
standards and quality of the food processing activities. Finalization of the strategy can
be sent to the board of directors through emails for getting approval regarding its
effectiveness and feasibility in terms of ensuring the wellbeing of the aged patients.
Systematic approach in this direction is beneficial in terms of reducing the
inadequacies in the skills, competencies and abilities for handling dependencies of the
aged patients.
Strategic alliances with the other healthcare institutions and settings would be
effective in terms of maintaining the pace in the competitive ambience of the market.
Along with this, it would be crucial in terms of generating customer oriented business
towards providing quality care for the aged care through nutrition.
 Holding cultural lunches would be effective in terms of enhancing the compatibility
between the aged patients. This would be an innovative approach towards catering to
the individual needs of the patients. In this, seating arrangements need to be together,
so that understanding is enhanced between the patients. This is also applicable in
terms of the group discussions, which the caregivers need to conduct for assessing the
effectiveness, appropriateness and feasibility in terms of levying quality care and
support to the aged patients.

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 Feedbacks can be generated from the patients and their families regarding the
culturally acceptable food recipes. This would be helpful in terms of developed
customer oriented practices, adding value into the healthcare services.
 Hiring suppliers, chefs and catering staffs belonging to the same culture would avert
the instances of cultural conflicts. However, it attaches negative connotation to the
enhancement of the cultural diversity with the aged care homes.
 Cultural training for the staffs would be beneficial for avoiding the unnecessary
conflicts, delaying the supply of the required treatment, care and support. Maintaining
nutritional checklist for menu planning would help the caregivers to ensure that the
ingredients have been properly used in preparing the foods for the aged patients.
Practical tests would help the managers to assess the capability of the caregivers in
terms of making practical application of the learnt skills in performing the allocated
duties and responsibilities.
 Taking advice from the dietician experts would be a productive approach in providing
the treatment to the aged patients according to their health needs.
 The statutory bodies of law needs to intervene into the business operations of the aged
care homes in terms of standardizing the provision of healthcare services to the aged
patients. This intervention would be fruitful for reviewing and auditing the services,
indicative of upgrading the standards and quality of treatment, care and support.
 One of an effective steps in this direction would be the implementation of the Food
Safety Act, which would be act assistance in enhancing the standards and quality of
the foods prepared for the aged patients. For this, lab tests would be appropriate in
terms of ensuring that there are no adulterants in the foods, which can aggravate the
health conditions of the aged patients.

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 Conducting meetings with the directors would be efficient for the aged care homes in
terms of developing strategies towards improvising on the standards and quality of the
treatment, care and support. Functional organizational structure can be implemented
in the care homes for exposing collaborative approach towards catering to the health
needs of the patients. Proper communication channels need to be adopted for
enhancing the parameter of the Public Relations. Typical example of this is the social
media, which enhances the trafficking of the audience towards the brand image.
Along with this, mention can be made of emails, which helps in disseminating the
information about the strategies to the head of the departments of the associated
functional units.
 Reviewing the proposed standards would enhance the awareness about the feasibility
of the developed strategies. This awareness is effective in terms of acquiring the
additional measures in terms of catering to the health needs of the aged patients. For
this, frequent follow-ups are needed by the caregivers.
 Conducting risk analysis in case of the prepared foods would be effective in caring for
the wellbeing of the aged patients in an effective manner. Using the risk assessment
matrix would prove beneficial in terms of reducing the threats of substitutes and
additives in the prepared foods (refer to appendix 3). This assessment would further
act assistance in enhancing the quality of the processed foods, indicating higher
customer satisfaction, trust and loyalty.

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References
Cclhd.health.nsw.gov.au 2019. About us. Available at: https://www.cclhd.health.nsw.gov.au/
(Accessed on 19th April 2019)
Health.vic.gov.au 2019. Nutrition and healthy eating - policies, strategies and guidelines.
Available at: https://www2.health.vic.gov.au/public-health/preventive-health/nutrition/
nutrition-and-healthy-eating-policies-strategies-and-guidelines (Accessed on 20th April
2019)
Nsw.gov.au 2019. Food and Nutrition for aged care. Available at:
https://www.cclhd.health.nsw.gov.au/wp-content/uploads/BestPracticeFoodandNutritionMan
ualforAgedCareEdition2.1.pdf (Accessed on 19th April 2019)
Nsw.gov.au 2019. Guardianship project for the aged. Available at:
https://www.health.nsw.gov.au/wohp/Pages/guardianship-project.aspx (Accessed on 20th
April 2019)
Abs.gov.au (2019). About us. Available at: https://www.abs.gov.au/ (Accessed on 1st May
2019)

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Appendices
Appendix 1
Figure 1: Registered business by industry in the Central coast of Australia
(Source: Abs.gov.au 2019)

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Appendix 2
Figure 2: Assessment items in aged care nutrition
(Source: Health.vic.gov.au 2019)

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Appendix 3
Figure 3: Risks of chemical exposure in foods for aged patients
(Source: Health.vic.gov.au 2019)

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Appendix 4
Figure 4: Recommendations for improving the skills needed in aged care nutrition
(Source: )