Featuring Maggie Beer with:
Amanda Orchard – Chef, Maggie Beer Foundation
Module Description:
As we age, our bodies undergo changes that can sometimes affect our ability to swallow food and fluids. Changes can include a decrease in saliva production, the loss of teeth, shrinking gums, loss of sensory perception, weakened jaw muscles, and changes to the strength of the tongue.
The medical term to describe difficulty in swallowing is dysphagia. It occurs when the muscles and nerves that control the mouth or the tongue, or the swallow itself, become weak or uncoordinated. It can cause coughing, gagging or even choking whilst consuming food or drink.
People with dysphagia may require prescribed changes to the texture of their food and fluids following assessment. But it doesn’t mean that their meals should be less interesting. To support a person’s independence and maintain their dignity, it’s important that every bite is appealing, aromatic and delicious whilst using nutritious, colourful ingredients.
With the right skills and a little creativity, aged care cooks and chefs can prepare sensational meals that residents and clients will consume with renewed enthusiasm.
In this module:
You will learn about Level 6 Soft & Bite-Sized and Level 5 Minced & Moist:
- Identifying and preparing suitable ingredients
- Maximising the impact of flavour, aroma, and nutrition
- Applying simple plating and presentation methods