Resources

This free, self-paced online training module by the Maggie Beer Foundation explains the impact of swallowing difficulties, how to prepare flavourful and appetising texture modified foods, use of silicone molds and which basic cooking tools can create different texture modifications, with ongoing access to recipes and a certification on completion.

This webpage from the Heart foundation provides information for health professionals to support heart health eating patterns by translating latest nutrition evidence into information that can be easily used in everyday practice.

This information sheet from Dementia Australia outlines how diet can help to promote a healthy brain in older age, specifically which foods to avoid, what nutrients promote brain health and what foods may reduce the risk of developing dementia.

This information sheet from Dementia Australia outlines the importance of nutrition and explains practical strategies for families and carers of someone with dementia to ensure their diet is nutritious.

The webpage from Dementia Australia provides practical strategies for people caring for someone with dementia that is experiencing difficulties or changes to their eating patterns.

This brochure from the New South Wales Government Central Coast Local Health District provides a brief overview of how to ensure protein, calcium and vitamin needs are met, assist with nutrition as a carer, screen for malnutrition, shop for appropriate groceries and answers some frequently asked questions about nutrition in dementia.

This information sheet from Dietitians Australia explains what situations would be appropriate to involve a dietitian, outlining diagnoses, symptoms indicating need for referral and how dietitians could assist in the situation.

This booklet by Meals on Wheels Australia provides a guide for workers supplying in-home care on working with clients to provide nutritious meals based on client budget, preferences and needs.

This report by the Australian Government Department of Health and Aged Care outlines expenditure on food and nutrition, responds to report questions and provides reccommedations on improvements to catering services in aged care.

A screening measure from the Nestle Nutrition Institute created to evaluate the risk of malnutrition. This is recommended for periodic use to re-evaluate residents longitudinally to detect risks early.