Rethinking Texture Modified Foods

Featuring Maggie Beer with:
Peter Morgan-Jones – Executive Chef, HammondCare
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 for this condition is dysphagia and 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 than any other meal.

To support a person’s independence and maintain their dignity, it’s important that every bite is appealing, aromatic, delicious and tasty, using nutritious, colourful ingredients. With a little creativity, you can prepare sensational meals that residents and clients will consume with renewed enthusiasm. Texture modified foods could be a special art of Aged Care cooks and chefs.

In this module:

  • We discuss the impact of chewing and swallowing difficulties
  • We look at the importance of food pleasure and dignity
  • And we share recipes and ideas for texture modified foods that are enticing and full of flavour

Learning Outcomes

When you have completed this course, you should be able to:

  •  Discuss the impact that chewing and swallowing difficulties can have on residents.
  •  Demonstrate methods for preparing texture modified dishes that are visually enticing and full of flavour.
  •  Prepare texture modified meals using silicone molds.
  •  Describe other ways to present texture modified foods using basic chef’s tools available in the kitchen.



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The Nitty Gritty

  • Duration & Cost

    All of the modules are designed to contain approximately 30 minutes of high quality content plus a self assessment check which could take another 10 to 15 minutes.

    The cost per module is free.

  • What do I get?

    These online training modules are designed to provide important practical skills that will help cooks and chefs provide wholesome, tasty foods for older Australians. On successfully completing each module you will receive:

    - MBF certificate
    - PDF download of key learning
    - MBF recipes presented in each module
    - Enrolment in the MBF Community Forum which encourages sharing of knowledge, answers to questions and access to experts
    - Ongoing access to recipes, newsletters and access to Maggie's expertise

  • Can I do it any time?

    Yes, once you have registered for a module you will be able to complete it at any time.

  • What happens after I complete the course?

    After completion, you will gain access to the MBF Community Forum, a place where you'll have the chance to ask any questions you might have and gain access to ongoing recipes created by the Maggie Beer team and expert chefs.

  • Ask Questions

    Once you've completed the course, you'll gain access to the MBF Community Forum where you'll be able to ask any outstanding questions to experts.

  • Learning Resources

    You will have access to the module PDFs and by enrolling in the MBF Community Forum, ongoing access to recipes, newsletters and Maggie's expertise.

Explore the other modules