Flinders on new journey with Maggie Beer Foundation

(L-R): Louisa Matwiejczyk, Ellie Midgley, Rachel Roberts, Amanda Wright, Maggie Beer, Olivia Farrer, Michelle Miller.
(L-R): Louisa Matwiejczyk, Ellie Midgley, Rachel Roberts, Amanda Wright, Maggie Beer, Olivia Farrer, Michelle Miller.

A new partnership between Flinders University’s Discipline of Nutrition and Dietetics and the Maggie Beer Foundation to improve nutrition in Australia’s aged care facilities is officially underway, with staff and students heading to the Barossa Valley last week to begin the crusade.

The Flinders team, led by Associate Professor Michelle Miller, met with the high-profile cook and author at her farm last Wednesday, September 17, to brainstorm ways to promote, acknowledge and facilitate excellence in food and nutrition in residential aged care facilities across Australia.

“The Foundation’s campaign to serve beautiful, fresh and nourishing food in aged care facilities across Australia is commendable; Flinders is very excited to be part of this wonderful initiative,” Associate Professor Miller, Head of Nutrition and Dietetics, said.

“The Foundation’s emphasis on freshness and presentation will not only ensure good nutrition and reduced risk of malnutrition and frailty, but will also enhance delight in food and quality of life for aged care residents,” she said.

The recent Barossa visit has resulted in several ideas and actions, some of which Flinders Nutrition and Dietetics staff and students will be involved in, Associate Professor Miller said.

“We are looking forward to our first student dietitian commencing a placement with the Maggie Beer Foundation as early as next month.

“Our students will also be invited to spend an evening with Maggie in December to hear about her vision for food and nutrition in residential aged care and how they – as future leaders in nutrition – can make a meaningful contribution.”

Associate Professor Miller said the goals and aims of the Maggie Beer Foundation support recent research by the Nutrition and Dietetics team.

“Our research has demonstrated that a less restrictive diet in older adults does not necessarily translate into the same increased risk of chronic disease that we observe in younger adults. In contrast, it appears that it may decrease the risk of frailty.”

For more information on the Maggie Beer Foundation click here.

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