What’s your role with textured modified foods?
I design and oversee the implementation of long term cyclic menus in four small food services catering to Aged Care residents and subacute clients. A significant portion of our cliental have dysphagia requiring long term texture modified diets with a range of texture modified foods.
How long have you been in this role/industry?
I have been in this Food Service Management role Since October 2014
What do you love most about your role?
Being empowered to make decisions and implement changes to our menus and food service provision that better meet the nutrition needs and satisfaction of our clients.
Before using TCF products
Why did you seek out our texture modified food products?
Pre-TCF every texture modified meal looked identical – four blobs of the same texture in slightly different colours on the plate covered in sauce/gravy.
Minced diet clients were given pureed textures on many occasions as there was a very limited range in the minced wet protein and no availability of minced vegetables.
What specific issues did your texture modified food diet clients/residents face?
The specific issues were a lack of aesthetic appearance in meal presentation and a lack of variety in menu item range including appearance and flavours.
After using TCF products:
Has using our products helped solve your specific problem/obstacle?
Yes! Using TCF moulded meal products has allowed us to increase variety on our menu. And it has improved the aesthetic appearance and appeal of texture modified meals.
What are the specific benefits to your organisation using our products?
Zoe Walsh, Dietetics and Food Services Team Leader, MetroNorth Hospital