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of the meal after 30 minutes to make sure that it is still safe for them to eat. If there is any uncertainty about a resident’s swallow ability and the suitability of dietary textures, consultation with a speech and language therapist is vital.
Dining with dignity There is often a negative stigma carried with texture modified foods, and being placed on a diet of this kind can result in residents experiencing feelings of embarrassment and social anxiety due to their meal looking considerably different from what others are eating. Sometimes this may even result in social isolation through an aversion to eating in the regular dining room with everyone else. These negative impacts are only heightened if the modified meals provided are poorly presented and bear no resemblance to the meals that they represent. It is well known that we ‘eat with our eyes’ and so good plate presentation can make all the difference to whether someone eats every mouthful or sends it back to the kitchen – untouched! A well-presented meal helps to stimulate appetite and promotes inclusivity. Social engagement during mealtimes has also been shown to improve both food intake and quality of life for residents. Therefore, it is essential that homes take great care in the visual appeal of the texture modified meals that they are serving, ensuring they look as appetising as possible to support good nutritional intake and help residents to feel more comfortable dining with others.
Saving you time and money Preparing a safe, visually appealing texture modified meal can be both time-consuming and challenging for catering teams, which is particularly problematic when working with reduced labour in the kitchen or a high
Visit us at the Care Show!
If you want to hear more about how our award-winning pre-prepared texture modified range of meals can support the safety and wellbeing of your residents, and how they can work alongside your scratch cook kitchen, visit the Wiltshire Farm Foods Professional team on Stand G53 during
turnover of staff. Given the high risks associated with getting it wrong for resident safety, it is essential that kitchen teams receive training and understand dysphagia and its implications.
Utilising pre-prepared specialist options offers consistency and safety of the meals, as well as bringing peace of mind to staff. Not only this, but they offer a convenient, easy-to-cook solution that require a lot less hands in the kitchen – supporting your home when faced with the challenge of staff shortages.
At apetito and Wiltshire Farm Foods Professional, all our texture modified meals are developed with dietetic input and in
Care Show London or visit
www.wffpro.
co.uk/. To find out more about how apetito’s full-service solution can support and streamline your catering operations, visit our VIP Lounge (Stand H80) to speak to a member of the team or visit apetito. link/CHE.
line with IDDSI guidance and created in a controlled environment. This means that you can be sure your residents are receiving a meal that is both safe for their needs and provides a nutritious, balanced meal to support their health.
Sophia Cornelius
To find out more visit
apetito.link/CHE
Sophia Cornelius is a registered dietitian for leading care home meals provider apetito | Wiltshire Farm Foods. Sophia is a member of the BDA with several years’ clinical experience in a variety of settings including acute and community dietetics, and working across a range of specialties including renal and care of the elderly.
April 2025
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