Maggie Beer Foundation - Module 7: Rethinking Texture Modified Food
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 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 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 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.
After completing this course, participants 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.
Who is this course appropriate for:
This module is suitable for cooks, chefs and kitchen staff working in aged care.
View the trailer below to preview the course: