Nutrition Case Study: Aged Care Facility Food Guidelines

This assignment focuses on a case study centered on an aged care facility, where the student is tasked with ensuring the provision of appropriate and nutritious foods for older adults. The case study requires an assessment of dietary adequacy and the development of practical strategies to address nutritional concerns. The student must apply their knowledge of lifespan nutrition to this context. The provided solution examines the importance of healthy eating for seniors, highlighting the link between food choices and health outcomes, such as the prevention of heart diseases, lung diseases, cancers and dementia. It emphasizes the significance of consuming a variety of vegetables, wholegrain meals, and low-fat dairy products, while avoiding red meats, packaged foods, and junk foods. The assignment includes guidelines for the types of foods to bring into the facility, as well as foods to avoid, to promote the health of the residents. The ultimate goal is to improve dietary intake and overall well-being of the elderly residents. The solution also includes a fact sheet to educate people on the importance of a healthy diet.

With a healthy diet
comes healthy ageing!
We know just how much you miss your near and dear
ones at the dinner table and how their favorite meals
remind you of them everyday – which is why, our facility
allows family members of our residents to bring food
their favorite treats and liven up their meals! But did
you that your food choices are directly linked with the
health of our residents? Consider the following:
Quick Facts
•According to a study by the Australian Institute of Health and Welfare,
the top four diseases which causes deaths across Australian elderly in
the year 2014-2015, are: heart diseases, lung diseases, cancers and
dementia.
•In 2017-2018, it was found that 1 out of every 4 persons aged 65
years and above, suffered from heart diseases and stroke.
•The risk of bone diseases like osteoporosis increases from the age of
75 years and more.
•Apart from age, the risk of these diseases increases if one consumes
too much of junk foods or foods which are high in sugar, salt and
animal fats like red meat, canned items, sauces, packaged chips and
biscuits and takeaway meals.
Foods to Bring:
•Meals rich in a variety of vegetables and greens,
like porridges, salads, gruels, soups and
casseroles. Make sure that the meals are softened
by steaming, boiling, stewing and adequately
blanching.
•Make sure to bring wholegrain meals like whole
grain breads, pastas, rice and oatmeal.
•Opt for low fat milk products like skimmed milk,
low fat yoghurt and homemade cheeses.
•Colorful seasonal fruits, preferably whole and
their meals or cooked in less sugar.
•Make sure all meals are cooked in minimal oil
and salt.
•Encourage them to drink plenty of water and go
out in the sun!
Foods to Avoid:
Red meats and cured
products like pork, lamb,
beef and sausages. Opt for
lean chicken, fish, eggs, soy
and legumes instead.
Packaged foods like salted
crackers, packaged juices,
sauces, jams and
mayonnaise.
Takeaway meals and junk
foods, or meals cooked in
butter, lard or any animal
fat.