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Nutrition resources for older people

The nutritional needs of people change as they age. The skillset required is broad and Education in Nutrition has on-demand professional development to help you keep up-to-date in best clinical practice in this area.

In our library you’ll find practical advice including preventative nutrition strategies for healthy ageing, nutrition interventions for prevalent chronic conditions and clinical knowledge specific to the aged care context. 

Advance care planning, Dr Merran Cooper

Our care becomes more meaningful if we understand our patients’ goals and wishes if things don’t go to plan.

  • Background
    • Acknowledging death as an integral part of the human experience
  • Advance Care Planning
    • Preferences for end-of-life, medical care that can be used to assist others, clinicians and family members making decisions about you
  • An opportunity for dietitians
    • Starting a conversation with our clients

Read a review of the presentation here 

Polypharmacy, Dr Amanda Cross BPharm (Hons), GradCert (Pharm Prac), PhD and Dr Natali Jokanovic BPharm (Hons), GradCert (Pharm Prac), PhD

In Australia, polypharmacy occurs in 36% of people aged over 70 (a similar figure to New Zealand), a number that increases in hospital inpatients (75%), and aged care residents (82%)

  • The main definition of polypharmacy
  • Prevalence of polypharmacy
  • Common medications in polypharmacy
  • Polypharmacy and nutrition
  • Consequences of polypharmacy
  • Identifying polypharmacy
  • Interventions to help polypharmacy
  • Case study

Read a review of the presentation here 

Osteoporosis, Professor Belinda Beck

A staggering two thirds of Australians over the age of 50 years have osteopenia or osteoporosis. High intensity exercise effectively increases bone mineral density in people with osteoporosis and is safe if properly supervised.

  • Definition of osteoporosis
  • Risk factors
  • Managing osteoporosis

Read a review of the presentation here 

Nutrition support in frailty, Andrea Alano, APD

  • Current definitions of frailty, methods of assessing it and the most recent guidelines on managing it.
  • Overview of frailty
  • Management of frailty - current evidence and guidelines
  • Nutritional management of frailty
    • Energy
    • Protein – amount, type, timing
    • Essential amino acids
    • Micronutrients
  • Practical application and considerations in the clinical setting

Read a review of the presentation here 

Conservative management of advanced kidney disease, Jessica Dawson, APD

When someone with advanced kidney disease has opted not to have dialysis our emphasis needs shifting to a caring and supportive role. This does not mean we can’t offer nutritional therapy; it means the dietary advice we offer becomes often more relaxed, patient centred and specific to their symptoms.

  • Goals of nutrition therapy
  • Nutritional management priorities
  • Dietary counselling
  • Symptom management
  • Nutrition assessment
  • Case study

Read a review of the presentation here 

The role of nutrition in Parkinson’s disease, Amy Neill, APD

  • Nutrition impact symptoms may be direct eg. constipation, gastroparesis, dysphagia or indirect eg. cognitive problems, fatigue, apathy
  • Management of Parkinson’s symptoms that impact nutrition e.g. constipation, gastroparesis and dysphagia.
  • Specific diets and management of Parkinson’s - which if any are best? Mediterranean, MIND, Ketogenic. 
  • Levodopa containing medications and dietary considerations

Read a review of the presentation here

Implementing the IDDSI in a 9-site healthcare organisation, Lena Breik, APD

Lina share’s her experiences on the how, what, when, and why of IDDSI implementation in a large tertiary-teaching organisation.

  • Communicating a food service change across a large organisation with several stakeholders
  • Facilitating a major food service change across 9 sites in a large organisation
  • Reflecting on the change process using the Consolidated Framework For Implementation Research (CFIR)

Read a review of the presentation here

Positive ageing, Associate Professor Christina Bryant

To remain feeling good physically and psychologically into older age requires the ability to continuously adapt to physical and psychological challenges.

  • Transitions in the ages and stages of life
  • Positive aspects of ageing
  • What can we do/how can we assist our clients to age well?
  • Maintaining a healthy brain

Read a review of the presentation here

Dysphagia and texture modified diets, Colleen Kerr, Speech Pathologist

The incidence of dysphagia includes 15-30% of people over 65yrs of age living in the community and 100% of people with dementia.

  • Swallowing in the Older Adult 
    • The normal swallow –anatomy and stages of swallowing
    • Common swallowing disorders in ageing
    • Case study
  • Implementing IDDSI
    • IDDSI diet descriptors, tests and resources

Read a review of the presentation here

Nutrition in older people: case study, Ngaire Hobbins, APD

Howard is an 85-year-old man who was referred to Ngaire for dietary assessment due to weight loss.

How to review an aged care menu, Olivia Farrer, APD

Reviewing an aged care menu involves many skills. We need to understand the legal requirements, the specific needs of the clients who are being catered for and be able to collaborate with facilities whose ideas and values around food may differ from our own.

  • Selecting appropriate guidelines
  • Data collection
  • Reporting format
  • Creating rapport
  • Promoting the role of the dietitian

Read a review of the presentation here 

Eat to cheat dementia, Ngaire Hobbins, APD

Ngaire looks in detail at the brain changes which occur prior to a diagnosis of dementia and dietary strategies which could potentially protect against these changes.

  • The role of nutrition in prevention of cognitive decline
  • Nutrition to support someone with dementia
  • The impact of sarcopenia in brain health
  • How gut health affects the brain and may impact dementia risk

Read a review of the presentation here

Eat to cheat ageing - The science of nutrition for ageing, Ngaire Hobbins, APD

Eating well in later life can prevent frailty, cognitive decline and lead to greater independence

  • Brief overview of demographics of ageing in Australia
  • The physiology of ageing – how it changes body composition and maintenance
  • Key nutritional recommendations in older age
  • Issues with appetite
  • Diabetes considerations in older age