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Nutrition support in frailty, Andrea Alano, APD

In Andrea’s presentation she provides the current definitions of frailty, methods of assessing it and the most recent guidelines on managing it.

The nutritional management of frailty includes ensuring our clients are not only having enough protein to preserve muscle mass and stimulate muscle protein synthesis, but that it is distributed at each meal (25-30g at each meal) and that there is adequate leucine (2.5-2.8g at each meal).

She uses a clinical scenario to demonstrate how this is achieved in practice. Andrea describes the challenges in achieving these nutrition targets and provides tips and strategies to meet energy and protein targets.

Andrea Alano, APD is the Manager of Nutrition and Dietetics at Balmain Hospital, an aged care and rehabilitation hospital in Sydney. She has extensive experience in nutrition support and aged care in Australia and the UK, in both community and hospital settings.  Andrea is currently working on projects relating to the nutritional and multi-disciplinary management of frailty.  She is a member and chair of the NSW Agency of Clinical Innovation’s Nutrition and Frailty Reference Group.

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