This week on Maggie Beer’s Big Mission, Maggie introduces new protein rich recipes using fresh ingredients.
Maggie’s experiment is underway. Changes to the food and dining experience, the way residents are cared for and the physical surroundings are central to Maggie Beer’s Big Mission. Maggie’s first change is to breakfast.
After sharing her porridge recipe with Chef Sas and Cook Richard, she heads to the residents’ dining room where 89 year-old Merle delivers her verdict on the improved porridge – it’s not the response Maggie was hoping for – has Maggie failed her first test?
Maggie also experiences first-hand the communication issues between the breakfast care staff and kitchen. Consultants Elizabeth and Julie begin their training of all management and staff. Combining elements of aged care best practice, their innovative approach to caregiving promotes choice and purpose for all residents.
Speech Pathologist Natalie upskills the kitchen crew in preparing texture modified meals for people with dysphagia (swallowing issues). Sas and Maggie’s Chef Amanda look at ways to produce more menu choices for residents who have difficulties with chewing and swallowing.
Addressing social isolation, a conversation group is established, and activity boxes are trialled engaging those with cognitive decline in simple tasks.
8:30pm Tuesday on ABC.
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