There are a variety of reasons that the elderly are at greater risk of undernutrition. These include; chronic disease, taste bud deterioration, mechanical/motor issues and the onset of dementia.
It’s for these reasons that a holistic approach to nutrition in seniors living, from clinical care through to food services, is required.
Seasons’ care partner Envigor assists as part of their care services by identifying any residents that could be at risk of undernutrition. This also includes implementing measures to ensure they’re getting enough of the right foods.
This is where Seasons food services come in. Executive Chef Trevor Kemp says he and his team work closely with a the care team and a dietitian to ensure all the food served meets the residents’ dietary needs.
“As we age, we tend to eat less so we need to make sure our meals are well balanced and full of what we need to sustain us through the day and maintain a healthy weight. We work closely with our care partner Envigor to manage any food intolerances, texture modifications and dietary requirements or residents.”
For that reason, Seasons residents are regularly consulted about the food that’s served and the menus are reviewed by a dietitian.
“I meet with residents at each community every six months to gather direct feedback. This is coupled with ongoing feedback from our staff and residents. A fresh approach to our meals has been one of my main goals since taking on the role in 2017. We have replaced 95% of the frozen vegetable options with fresh options. This is, of course, more work for our kitchens every day, but our chefs continue to champion freshness.”
Trevor also believes that the social aspect of food is just as important as what’s on the plate.
“Food is so important. It brings us all together and this is even more so in seniors living communities. Personally, I want all our residents to have the best possible experience every time and look forward to enjoying a freshly prepared meal with great company,” says Trevor.
“I love what I do, whether I’m in the kitchens cooking or in the office planning our next menu. I also attended the Maggie Beer Foundation ‘Creating an Appetite for Life’ masterclass to gather ideas and network with like-minded providers.”
To find out more about the meals and nutrition at a Seasons community, or for general enquiries, please get in touch today.