01) Menu Planning
A Training series on ‘Developing nutritionally balanced menu cycles’.
In this session, you will cover:
- The importance of mealtimes for residents
- The role of each section in the ‘eat well guide’, including good food sources and recommended daily portions for each group.
- The recommendations in the care quality commission’s ‘outcome 5 - meeting nutritional needs’
- How to develop a nutritionally balanced menu cycle
- How to assess if a menu cycle is nutritionally balanced
- Developing and tasting hot option dishes for ‘lighter meals’
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.
02) Diets for diabetes
A Training series on ‘Diets for diabetes’.
In this session, you will cover:
- What is diabetes
- What is a suitable diet for a resident with diabetes
- Identify snacks, desserts and lower sugar alternatives suitable for an older person with diabetes
- How to adapt menu cycles to be suitable for diabetes
- How to adapt recipes to be suitable for diabetes
- How to read food labels to determine if a food is suitable for diabetes
- Preparing dessert and cake recipes suitable for diabetes
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.
03) Fortified diets for undernutrition
A Training series on ‘Fortified diets for undernutrition’.
In this session, you will cover:
- The causes and associated problems with a reduced dietary intake in older people
- Suitable treatments for residents identified as moderate and high risk of undernutrition:
- Nourishing snacks
- Nourishing drinks
- Fortified diets
- How to adapt a menu cycle to increase the nutritional value
- How to prepare fortified food dishes and drinks
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.
04) Altered consistency diets Part 1
A Training series on ‘Altered consistency diets part 1’.
In this session, you will cover:
- What is dysphagia
- The reasons for using different food consistencies
- What is the IDDSI framework
- How to adapt menus appropriately for a person requiring a pureed diet (level 4) using the IDDSI framework
- How to prepare foods to be suitable for a pureed diet (level 4)
- How to complete IDDSI tests to determine the food is a safe consistency for a pureed diet (level 4)
- Preparing nutritionally balanced main courses suitable for a pureed diet (level 4) including IDDSI testing.
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.
05) Altered consistency diets Part 2
A Training series on ‘Altered consistency diets part 2’.
In this session, you will cover
- How to prepare a liquidised diet (level 3), mince and moist (level 5), soft and bite-size (level 6) and easy to chew (level 7) diets based on the IDDSI framework
- How to complete IDDSI tests to determine if a food is a safe consistency
- How to adapt menu cycle to be suitable for a soft and bite-sized diet (level 6)
- What foods suitable for a soft and bite sized diet (level 6)
- Preparing pureed (level 4) desserts, snacks and lighter meal choices, including IDDSI testing.
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.
06) Finger food menus and dementia, high fibre diets and constipation
A Training series on ‘Constipation and dementia’.
In this session, you will cover
- The effects of dementia on nutritional status
- The environmental factors influence on oral intake in dementia
- The meal and menu influence on oral intake in dementia
- How to adapt a nutritionally balanced finger foods menu for people with dementia
- The causes of constipation
- The dietary recommendations for constipation
- Practical methods for increasing the fibre content of the diet
- How to adapt a menu to be higher in fibre
- Reflection on how to put into place learning from the catering course
This training has been developed by Rachael Masters, Consultant Dietitian for Focus on Undernutrition, and is endorsed by the British Dietetic Association.