Featuring Maggie Beer with:
Peter Morgan-Jones – Executive Chef, HammondCare
Amanda Orchard – Chef, Maggie Beer Foundation
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
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.