Australian-first nutrition system for Bluecare

BLUECARE’S Hervey Bay’s Masters residential aged care facility is amongst the first to benefit from implementing the new Diet and Nutrition System – a ground-breaking, Australia-first initiative.

Revolutionising the way senior nutrition is managed, the online program allows residents and their loved ones more choice and control over their food. It has resulted in clients not only experiencing essential, healthy, weight gain but kitchen staff have noticed significantly less food wastage, too.

The Diet and Nutrition System utilises US cloud-based hospitality technology and enables residents to view every meal and ingredient available to them online, choose exactly what is served, how much is served or alternate meal options if what is on offer is not to their liking. The choices available are based on diet and allergy profiles provided by their doctor or dietician.

Hospitality staff also find it helpful because it’s easy to see if, for example, a resident is gluten-free, high protein, dairy free, has food allergies or is on a modified diet requiring special meal preparation.

“The introduction of this system was born from a desire to create more positive, empowering dining experiences for our clients,” explained Hospitality Partner at Uniting Care Queensland, Craig Haggart.

“We wanted something that provided a comprehensive profile of every resident’s unique nutritional needs and preferences, so they get to eat what they want.

The Diet and Nutrition System has changed this, though, with BlueCare employees noticing how much more clients are enjoying their food, and many seeing residents clear their plates for the first time.

Another crucial benefit is that residents’ families can have more involvement in their diet and nutrition, which is especially important for those who have loved ones living with dementia / cognitive impairment diagnosis.

“They can even see the nutrition breakdown for every meal, and ingredients. It’s a truly unmatched level of involvement in meal planning and management,” Haggart said.

“We hope our success inspires other organisations to follow our lead.”