ACS&AA 2014 Better Practice Award

Monday 1, September 2014

And the Winner Is:

LHI Retirement Services has been awarded 1 of only 2 National Awards for Better Practice in South Australia. The award was announced in Sydney on the 28th August at the Better Practice Conference.

The Better Practice Awards are annual awards presented for any projects, initiatives or programs that act as exemplars for other aged care organisations, to assist and encourage improvement to care and services for residents and to recognise the industry's high achievers. The awards also provide the industry and consumers with information on better practices in residential aged care that can be more widely adopted.  A distinguished panel of aged care experts review the nominations to decide the award.

The Better Practice Award was made because one particular LHI programme has achieved remarkable results and is now being increasingly adopted by other aged care organisations.

 

About the Project:

Food is now recognised as one of the last remaining pleasurable experiences for those older people, particularly those who now live in residential care.

The objective of the LHI project was to improve the mealtime experience and the nutritional intake of residents with medical conditions, such as dysphagia, through redesigning their texture-modified foods. An indication of the extent of the issue is the fact that currently 60% of LHI’s 220 residential care residents require some form of modified diet.

It was decided by LHI’s Food Production Team, under the leadership of John Boland, that the traditional practice of providing ‘vitamised’ meals to residents with eating disorders, in the form of ‘scoops’ of the various meats and vegetables, was unacceptable and required a more sophisticated and practical production system that would make a real difference to the appearance of the meal. Today, LHI residents, who have medical conditions such as dysphagia, are enjoying more attractive and appetizing meals. Some residents, who had shown little interest in food, and were suffering increasing weight-loss, are now gaining weight, showing renewed interest in their food, and enjoying greater social interaction at mealtimes’