

Making care home food better
Aug 20, 2025
Maggie Beer, an acclaimed Australian restaurateur and Senior Australian of the Year, discusses her pivotal role in founding the Maggie Beer Foundation to enhance food quality in aged care. She shares her insights on the inadequate diets in care homes and the need for culinary training. Ronald Marshall highlights ways to connect with loved ones through food preferences, while Navgot Gill Chawla emphasizes the importance of culturally appropriate meals. Together, they advocate for nutritious, enjoyable dining experiences to improve residents' quality of life.
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Poor Nutritional Quality In Nursing Homes
- Nursing home menus scored around 40/100 on the Healthy Eating Index, showing poor dietary quality.
- Diets relied on refined grains, sugar and high saturated fat while lacking fiber and protein, posing long-term health risks.
Change Menus Gradually To Respect Habits
- Improve food gradually while staying close to familiar flavours for older residents.
- Shift to fresher, less meat and more plant-based foods and monitor positive outcomes like fewer gastrointestinal complaints.
A Shock That Sparked Reform
- Maggie Beer visited aged care homes and found food that was unattractive and lacked scent, shocking her.
- One influential dementia-care head supported her and helped start practical changes in aged care kitchens.