Jess Zilujko is an Accredited Practicing Dietitian (APD) with more than 8 years’ experience predominantly within the aged care sector. Jess works as the Director of Nutrition & Hydration and Senior Dietitian for Hall & Prior Aged Care. In this role, she manages the in-house nutrition & hydration program across all 17 WA homes supporting the clinical, compliance, foodservice and commercial aspects of consumer care. This includes the support for Nutrition and Hydration education and training in both a residential and home care setting, as well as the research and development for nutrition and hydration policy and procedures. Jess approaches all her roles with consideration of specialist care such as dementia, wound management, palliative care, renal disease, liver disease and diabetes.
On top of her work at Hall & Prior, Jess is involved in many other areas of the nutrition and hydration sector including as a clinical and foodservice supervisor for Curtin University and Edith Cowan University, as a Consultative Committee member for ECU and Curtin University Dietetic Courses and as a dietetic mentor for provisional APD.
Jess is passionate about macro-level nutrition and health research, policy and strategic framework development, particularly for vulnerable persons such as older adults, Indigenous populations, and the food in secure and developing nations.
The definition and perception of quality of food in long term care facilities in Australia
Jessica Zilujko, Hall & Prior Health and Aged Care Organisation, Australia
On 30 June 2020, 189,954 (5% of all Australian’s over 65 years) lived in a long term care facility. Assuming that each resident receives 3 meals and 2 snacks a day, there is just under 1 million meals a day served to Australians in long term care.
In July 2019, the Australian Aged Care Quality and Safety Standards (AACQSS) were revised. In the new standards, there is now only one standard specifically directed toward food and nutrition for consumers being: ”Where meals are provided, they are varied and of suitable quality and quantity.” Considering the new standards, the desired actions expected from organisations could be seen to contradict the evidence sought from consumers to ensure this standard is met, and they are open to differing interpretations from the organisation and commission. A major contributor to this problem is that there is no consensus on a definition for quality with regards to foodservices, with opinions over perspectives from the consumers themselves predominantly used to assess and therefore evaluate food and mealtime quality.
This presentation explores definitions and perceptions of quality of food service in Australian long term care facilities.
The presenter will address this question from two angles. Firstly, through their experience as an Accredited Practicing Dietitian and the Director of Hall & Prior’s Nutrition & Hydration Program, whereby an overview of how data on key indicators pertaining to quality is collected, interpreted and actioned in response to foodservices provided across the groups 1,500 residents currently in care. Different foodservice models will be reviewed for efficacy, accuracy, reliability and consumer satisfaction, including cook chill, cook fresh, pre-order or buffet style selection.
Secondly, the presenter will provide a summary of early research into a PhD addressing the quality of foodservices within residential aged care. The scoping review aims to examine the extent to which the quality of foodservices within residential aged care is defined and perceived in journal articles and grey literature texts which ultimately impacts on how it is assessed and compliance determined. Database and grey literature sources were undertaken with sources screened for eligibility by way of established inclusion and exclusion criteria. Eligible sources have then undergone appraisal using tools relevant to the source type. The author will discuss the results of the scoping review and conclusions formed, including the next steps in their research process.