Issue

Wintalyka Issue 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