Texture modification requires thought and preparation to provide safe and appetising meals. Texture modified meal, especially puree texture, is difficult to present and arrange due to the change of the food structure to a puree consistency. Meal presentation for puree meals is difficult and how to make the meal look like food is a challenge to many working in aged care.

This training webinar will work towards supporting those working in aged care to gain skills in texture modified meals, how to present and quality texture modified menu planning.  The training will include an opportunity to discuss the types of meal presentation strategies used for texture modified meals. How to fit in texture modified meals into the production system and first hand chef experience on how to present and quickly assemble texture modified meals. This training event will highlight strategies for meal preparation, presentation, resources available to support texture modified meal planning and food manufacturing solutions.  

1. Texture modified overview – why it is used
2. Types of textures
3. Presentation style
4. Moulds and premade texture modified foods (suppliers)
5. Nutrition and texture modified meals (nutrient dilution)
6. Menu integration and quality
7. Texture modified equipment and products (moulds/thickened products/blixes)
8. Texture modified resources (our supply partners)

Before $250, now $30 AUD (inc. GST)

Darren Benfell, Consulting Executive Chef at Textured Food Innovations. Mr Benfell’s vision is to be able “to provide dignity surrounding all meals for elderly residents living in aged care.”

Barry McKibbin, Hospitality Services Manager at Anglican Care Hospitality Services. Barry is known for Meals Matter project “…to make sure food is good in terms of look and taste, presented and served in a way that is more restaurant style than institutional.

Shaineil Maharaj, Managing Director at 3D APAC, proud manufacturers of Foodini 3D food printer. Shaineil will walk you through the innovation in food printing, highly aligned with Texture Modified Meal Presentation.

Gluten free is the bodies inability to digest the protein found in gluten. Therefore, any person with gluten intolerance cannot eat foods with gluten. The request for gluten free diets in aged care has increased. This is due to better detection and diagnosis of those presenting with symptoms.

People with Coeliac disease react abnormally to gluten causing small bowel damage. Gluten is a protein found in wheat, barley, rye and oats. If left untreated, some of the long-term consequences include chronic systematic inflammation, poor nutrition, osteoporosis and malabsorption of nutrients. Currently there is no cure so the only treatment for Coeliac disease is a strict gluten free diet. By avoiding gluten, this allows the small bowel lining to heal which optimises health and quality of life.

This training will provide up to date knowable of gluten in foods and ingredients, provide tools for label reading to avoid gluten and how to prepare foods in kitchens to prevent cross contamination. With a scientific update on the latest developments.

1. Gluten overview
2. Stats on gluten free
3. Health outcomes
4. Foods Containing Gluten
5. Gluten free foods (safe)
6. Label reading
7. Menu integration
8. Menu planning for GF
9. Recipes and how to modify
10. Gluten Free Food manufacturing (resources and products from our supply partners)
11. Australian Coeliac Society and training

Before $250, now $30 AUD (inc. GST)

Penny Dellsperger, Health Advocacy Officer at Coeliac Australia. Penny is an Accredited Practising Dietitian specialising in coeliac disease.

Michelle McCracken, an Accredited Practicing Dietitian and Accredited Nutritionist with over 18 years’ experience working in the area of corporate nutrition in the food industry.

- Rachael Shultz, Hospitality Manager at Royal Freemasons' Benevolent Institution. Rachel will be sharing with you her first-hand experience in managing gluten-free. From buying strategies, ingredients used, cooking and catering tips as well as challenges and perspectives on food services in aged care sector.

It is very important in aged care to understand that every meal counts. When elderly start to miss meal, eat smaller meals or become unwell malnutrition may develop. It is vital to make sure the meals and snacks are high in protein and energy. One important areas is mid-meal snacks as it provides a time to often high protein and energy snacks, thus playing an important role in providing additional nutrition during the day.

This training webinar will explore malnutrition how to manage and how important it is to provide nourishing high energy and proteins meals. Explore menu planning and how the aged care sector can incorporate more energy and protein across the menu and into meal. Quick and easy strategies to support any meal service. Foodservice is crucial in supporting the nutrition of residents and clients through supportive menu planning. This training webinar will tap into expertise in menu planning, choice, how to successfully incorporate food fortification and other nutrition strategies. Food is personal to everyone, and this webinar will touch on how to incorporate personal nutrition support.

1. What is malnutrition – why does it occur (poor eating, small eaters, sickness, unable to feed oneself)
2. Types of malnutrition
3. How can malnutrition be avoided – menu strategies/snacks
4. Food first strategies – food fortification strategies (use UQ studies)
5. The use of supplements (supple partners) when they should be used
6. How to fortify a menu to support small and poor eating
7. Food fortification how to prepare and simple strategies

Before $250, now $30 AUD (inc. GST)

- Sandra Capra, Emeritus Professor of Nutrition, The University of Queensland. 

- Rachael Shultz, Hospitality Manager at Royal Freemasons' Benevolent Institution.