Arvida's healthcare model that addressed growing rates of geriatric malnutrition received international attention after being showcased at a global congress on ageing.
Research showed New Zealand had one of the world's highest rates of malnutrition among older adults with a recent study finding that up to 93 percent of those entering aged care in NZ were malnourished or at risk, compared with 20-50 percent of older adults in other countries.
The model was adaptive to specific food intolerances, allergies and other dietary and cultural needs and worked by giving aged care residents a high level of control over their dining experience including menu design, recipe creation and food preparation and allowing them to work closely with, and in some cases, educate professional chefs.
An analysis of nutritional status data showed the malnutrition levels of residents on the programme improved from an average score of 9.1 (at risk of malnutrition) to 11.1 (well nourished) within 12 months.
New Zealand dietitians presented the model at the recent 6th World Congress on Aging and Geriatrics in Prague and had since been approached by healthcare providers and conference organisers in countries as far away as Portugal to discuss the approach.
"With research showing that almost all people entering aged care were malnourished or at nutrition risk, it presented a risk that this issue had been normalised within our society," said Arvida dietitian and head of food service, Emily Jakubcik.
"New Zealand had an ageing population and addressing our growing rates of malnutrition amongst this demographic played an increasingly important role in maintaining quality of life and health outcomes. The Attitude of Living Well model developed at Arvida worked by giving aged care residents control over their dining experience. This included involving them in menu planning and even allowing them to work alongside chefs and participate in food preparation in care centre kitchens. The aim was to replicate their individualised experience of home food preparation and consumption in a care setting."
Alison Ogg had seen her weight improve since becoming a resident of Arvida Aria Gardens retirement community in Albany Auckland more than a year ago. She checked the menu (featuring a summer menu that included a meal alternative) every so often to see what was being served.
"I get my five fruit and veg a day which is essential and I get my calcium which is important. I'm very satisfied with the food," said Ogg.
Jakubcik explained that resident involvement in meal design was part of a broader approach to helping older people remain engaged and connected within their new communities. She said the model supported over 1,500 residents in 24 Arvida care centres around the country.
"This approach was based around five core tenets of aged care health including moving, engaging, thinking, eating and resting well - to allow residents to self-drive their care experience. We had residents who had been engaged in cooking and meal preparation as their livelihood. That's what they'd been doing for 60 years, as a homemaker or in a professional career."
"At every level of meaningful engagement and activity, there was the resident voice, and it was not just a tick box, it was at every level. This included having resident representation at a governance level - which was a first for this sector," she said.
Jakubcik said they had moved away from traditional institutional practices that could contribute to malnutrition including changing the way they served meals.
"Implementing buffet breakfast saw a shift away from institutional practice such as waking all residents at a set time and presenting them with a breakfast tray in bed. Instead, residents were left to wake naturally and supported to participate in choosing from a variety of breakfast items whilst they dined in an environment that included the smell of warm toast and coffee; social companions and a meet and greet person who was available to support those who needed it, while maintaining independence for those who did not."
Jakubcik said the model demonstrated how a shift in focus towards personalised care could significantly improve both nutritional outcomes and overall wellbeing for aged care residents, setting a new standard for facilities worldwide.
"By fostering a sense of community, purpose, and autonomy, it could enhance the overall quality of life for older adults. It also had the potential to reduce healthcare costs by preventing malnutrition-related complications and hospitalisations," she said.
More news here.
