Australia has faced one of its toughest times for staffing in the care industry. Insufficient staffing levels and instances of inadequate staff straining have unfortunately resulted in suboptimal care for residents. Many times, staff lack knowledge or time to address the nutritional needs of older individuals, leading to malnutrition.
Adding to that, budget constraints can affect the quality and variety of meals provided in aged care facilities. The quality and quantity of food being served is one contributing factor with the average resident requiring at least 30 grams of protein (100 grams of meat) with each main meal. Those requirements obviously change per person and are typically tracked and monitored by staff.
Unfortunately, tracking food consumption can be complex and difficult to achieve when the right systems or processes are not in place. Not paying attention to food wastage, serving cold and unappetising food or not responding to changes in a resident’s health status can all contribute to malnutrition.
Meet Meal Vision. This world-first AI-enabled solution is making a difference in a major way by combatting malnutrition in residential aged care in Australia. Developed by global food and support services company, Compass Group Australia, together with Deloitte and AerVision, the program’s development was spurred on by the growing risk of severe malnutrition within the aged care sector.
This is where innovative programs play a critical role in improving resident care and reducing malnutrition rates, explained Lea Cornelius, Chief Information Officer at Compass Group Australia.
“The data provides accurate insights about the nutritional value consumed by residents, as well as early detection of malnutrition or changed eating behaviours. The information assists staff and clinicians by informing and optimising personalised care plans. Over time, the data will strengthen and identify individual and collective trends,” Ms Cornelius said.
Detecting early warning signs
The risk of malnutrition is often spotted once a resident starts to lose weight, which is a sign that they have been missing out on important nutrients for some time. Incorporating AI technology enables far better early detection.
In this instance, each plate is personalised with an RFID tag. Each plate is placed onto a scanner before and after eating and it will measure the food loss to determine how much has been consumed. The data is fed into an AI platform which analyses consumption over time, providing accurate data for staff to respond to.
“Modern technology […] is a game-changer. It can provide clinicians with information and accurate insights to inform decisions. We’re also witnessing how critical it is to extend this information to family members, with the enhanced visibility enabling trust in the care provided to a patient,” added Michael Foenander, General Manager of Senior Living at Compass Group Australia.
Personalising nutrition
By analysing consumption patterns, it’s possible to map out what foods residents do and do not like, even when they may not verbally share that information.
With past studies indicating roughly two-thirds of aged care residents are malnourished or at risk of malnutrition, it’s essential to take advantage of tools that can tailor meals to individual preferences and health needs. Real-time data provided by plate scanning and AI analysis also removes human bias or misinterpretation.
Workforce support
Lastly, you cannot ignore the workforce implications of AI. Artificial intelligence is intended to assist and support staff by removing or reducing the burden of manual administrative tasks. This is achieved through quick analysis and easy access to timely, accurate information.
James Triggs, Director Data and AI at Deloitte Australia, said AI will positively impact the care staff provide, resulting in a far more holistic approach to reducing and preventing malnutrition in aged care.
“Generative AI can expertly transcribe and summarise consultations, analyse and identify trends, and can also assist in roles as vital as triaging patients. Saving time and energy for all involved and ensuring a greater level of accuracy, documentation, structure and data analysis,” Mr Triggs said.
“This will free up healthcare professionals for more holistic, higher quality care.”
