The Cooinda Coonabarabran dining experience is undergoing a transformation, infused with new flavours and vitality, thanks to the Maggie Beer Foundation Trainer Mentorship Program.

The Aged Care Royal Commission from 2018-2021 found 68 per cent of Australians in residential aged care were either at risk of malnutrition, or were malnourished.

This figure prompted Maggie Beer, a well-renowned Australian chef, to make it her life mission to share her knowledge regarding good food and nutrition.

She believes mealtimes are more than breaks in the day and should nurture connection, celebrate culture and create lasting memories, and has developed a program specifically tailored for aged care homes, with the aim of enhancing the dining experience for both residents and staff alike.

After a lengthy application process where menus, rosters and recipes were analysed, Cooinda was accepted and has since completed the initial stage of the 12-month program.

Two members from the Maggie Beer Foundation training and management team arrived in Cooinda on 14 May, where they then dedicated a week to immerse themselves in the resident dining experience and gained insight into the necessary steps to elevate staff expertise and craft a nutritious, flavourful menu.

Intensive training sessions were provided to staff, as well as a menu appraisal by accredited dietitians, with a food-satisfaction questionnaire conducted to measure resident, family and staff satisfaction.

Operations manager of Cooinda, Naomi Taylor said food is one of the main elements residents care about and Cooinda has always strived to provide a leading menu within the industry.

The aim of applying for the program was to widen the choice of food for residents and provide food catered to their individual needs and preferences.

“I come from a 20-year hospitality background and it is all about choice outside of the aged- care environment. Why should aged care be any different?” Ms Taylor said.

“That generation grewuponhome-made meals and this is their home. Our staff were all smiles during the sessions and felt empowered, which creates a motivating atmosphere for everyone.

“The program has shown me how to be more flexible around the lifestyle of our residents. It can be hard with 130 staff, but the 12-month support allows for a culture change, which is great.”

The right nutrition is essential in order for the aged community to live an active and healthy lifestyle.

The menu appraisal highlighted the ways in which Cooinda could develop a menu to incorporate more protein options throughout the day.

Cooinda chefs were also provided with recipes to create food from scratch and included sauces and stocks.

Over the next 12 months Cooinda will have access to Maggie Beer’s team as they continue to enhance residents’ lives through food.

Ms Taylor looks forward to evaluating Cooinda’s progress in staff development and growth once the 12-month period concludes. She hopes the staff will feel inspired by the vibrant, flavourful, and comforting menu items, and envisions residents taking pride in sharing their positive experiences.

Acknowledging that some residents are unable to communicate their feelings, Ms Taylor emphasised that Cooinda will engage with family members and caregivers to ensure everyone has a voice.

On the completion of the initial 12-month period, a second menu appraisal will be conducted to assess nutrition and choice availability.

“We won’t stop continuing to improve residents life experience once the program has ended,” Ms Taylor said.

“I want us to be known for food. Let’s put little Cooinda in Coona on the map!”

IMAGE: Cooinda staff are excited about the enhancing menu options through mentorship by the Maggie Beer Foundation: Emma West-Kuras, Karen Young, Anna Sundqvist, Luke Ferguson and Fayleen Dare.