ECU students shine spotlight on nutrition in aged care
A new generation of dietitians has been shining the spotlight on food and nutrition in aged care with the help of an elite team of five-star chefs at Baptistcare.
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02 March 2021
News
| Home Care, Aged Care Homes
A new generation of dietitians has been shining the spotlight on food and nutrition in aged care with the help of an elite team of five-star chefs at Baptistcare.
The aged care provider and Edith Cowan University (ECU) teamed up for a one-of-a-kind partnership to give students practical, hands-on experience preparing and designing menus that are delicious and nutritious for seniors.
The project is believed to be the first of its kind in Western Australia (WA).
Over 13 weeks, the chefs at Baptistcare and ECU consultant dietitian and food service lecturer Bibi Anderson mentored and supported 26 students studying in the Master of Nutrition and Dietetics Program.
At the end of the collaboration, residents at Baptistcare Gracewood Residential Care in Salter Point were treated to a themed celebratory lunch and dinner, all planned, prepared and evaluated by the students.
Baptistcare, through its catering arm Aurum, is gaining an enviable reputation for its radical new approach to cooking for the elderly after recruiting chefs with experience in some of the world’s top hotels and restaurants.
From old favourites packed with flavour, to new taste sensations and breakfast buffets, their food is delighting residents across the not-for-profit’s 12 residential care facilities in Perth and regional WA.
Bibi said the partnership with Baptistcare provided her students with an authentic experience outside of the classroom.
“It was important the students were taken out of their comfort zone. It was their first time working in a commercial kitchen and the chefs at Baptistcare went above and beyond to mentor and support them throughout the project,” she said.
As well as planning dishes that are tasty and healthy, the students considered factors such as presentation, budget, choice, textured modified diets, allergies and intolerances and operational factors.
The Hawaiian Lu-au Lunch included slow roasted pulled pork, Huli Huli chicken, and lemon and ginger cheesecake.
The dinner menu included Chicken a la King, lemon butter barramundi, and an upside down pineapple cake with custard.
“Students not only learn how to review a menu, but to also understand to work effectively within a team,” Mrs Anderson said.
“They’re not chefs, but they do need to understand the process the whole way through.”
Todd Cheavins, Executive Chef for Aurum at Baptistcare, said the partnership with ECU had resulted in a unique and enjoyable day for Baptistcare Gracewood residents.
“The residents loved the food and atmosphere. It was a special event that gave them the chance to try different foods and interact with new people,” Mr Cheavins said.
“Partnerships like this are important for students to obtain real, practical experience. It creates further opportunities too. Some of the students may one day work for Baptistcare.”
The Master of Nutrition and Dietetics at ECU integrates theoretical and practical components across clinical dietetics, food service, community and public health and research.
For more information about Residential Care, please follow the link below or contact us on 1300 275 227.