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<strong>Issue</strong> 01 / 2011 Wintalyka 26 www.nswmealsonwheels.org.au
Wintalyka <strong>Issue</strong> 01 / 2011 HCC FF Training Day Hunter Central Coast Future Food Flexible Food Pilot Training Day Tim McGovern On 14 July 2011 a training session was convened by the Future Food management team for Newcastle MOW Inc., Morisset/Toronto MOWS, and Central Coast MOW & Beresfield and District Community Care Inc Flexible Food Pilot staff. Other interested Food Services staff and volunteers were also invited to participate. There is significant interest across NSW and other states regarding the Flexible Food model. This article gives a brief outline of the content delivered on the training day. Flexible Food Model Sue Atkins gave an outline of the Flexible Food model. It determines the clients’ food needs and social support needs together and looks for ways to try to meet these needs by matching the service to client needs. This model combines social and nutritional needs together whilst focusing on the ability of the person receiving the service to enhance their independence by setting specific achievable time specific goals. Individual assessment is integral to the program. A detailed narrative approach to discussion takes place with the client taking a holistic and individual approach to nutritional and community needs. The narrative approach will be presented by Viv Read. Flexible food is considered an early intervention program or has a rehabilitation focus from a client goal driven and goal focused approach. It applies Enabling, Wellness and Restorative Care principles. All HACC eligible clients may participate and it is well suited to younger people with a disability. This assessment determines if there is a need to refer to a dietitian. A discussion takes place about eating habits, impacting factors (i.e. recent bereavement) the ability to cook and shop and the availability of equipment (e.g. microwave). A client with a specialised diet should have an assessment and a suggested eating plan made by a Dietitian. This plan can be incorporated into the client service activities. Some client goals may be linked to nutrition e.g. loss or gain weight, prepare gluten free foods. The level of available support needs to be determined: whether the client has family in the area; will these family members be a part of the care plan; other services that may provide a part of the plan e.g. shopping. Client goals around community access may be assisted by family or if this is not available, the help of volunteers. It may be helpful to look to community groups for activities which include a food component such as craft groups or bus trips with lunches. Is the client receiving services from another organisation? If so, don’t duplicate this service but make use of it. Work with other services to enhance individual social and nutritional support. The assessment process needs to determine if current service levels are enough to meet the nutritional and social needs of the client. Existing services may need to be enhanced e.g. shopping by Neighbour Aid with in home food preparation by Flexible Food volunteers. Rather than recreating what exists in the local community, partner with HACC Centre Based Day Care Centres and Neighbour Aid who already provide meals in a social setting. It is important to scope the whole local area to understand all organisations that have social/ meal events including RSL’s, Legacy and many other organisations. Availability refers to the type of food the client requires. A diet specific meal may be required e.g. vegetarian, halal or kosher. Is the type of food the client is seeking available? If not, is there a way of sourcing preprepared meals for them? This may include diet or culturally specific meals. www.nswmealsonwheels.org.au 27
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