Parliament to plate: The Aged Care Act’s influence on meals

Food and nutrition standards in aged care will be enhanced thanks to the new Aged Care Act’s successful passage through Parliament. Its approval means the Strengthened Aged Care Quality Standards are enshrined in law, and from July 1, 2025, residential care providers will have a new standard to follow: Standard 6: Food and nutrition. 

This standard will set a higher benchmark for how registered providers must deliver food and drink so they meet the nutritional needs and preferences of older people receiving aged care services. 

The Food and Nutrition standard features several key concepts providers have to follow. This includes developing and reviewing menus with older people and relevant health professionals, providing more choices and access to nutritious snacks and drinks, and improving the dining experience to encourage social engagement.

Dietitians Australia celebrated the Act’s legislation as it means an accredited practising dietitian must review menus and mealtime experiences at least once a year in residential aged care. 

The organisation said this ensures providers meet their new quality standard and further improve food and nutrition in residential care settings. 

“We are really celebrating; it is so fantastic to see the critical role of dietitians and nutrition in aged care embedded in the Aged Care Act and its Strengthened Quality Standards,” Dietitians Australia Chief Executive Officer Magriet Raxworthy told Hello Leaders.

“We are hopeful, that as a result, dietitians will become more engaged in aged care in Australia than they have ever been in history. This is a major step forward in ensuring older Australians receive the quality food and nutrition they deserve.”

Dietitians Australia Vice-President Dr Fiona Willer said the Act paves the way for more meaningful partnerships between dietitians, aged care providers, and residents

“We know dietitians have the power to support providers to create nourishing meals and nurturing mealtime experiences that will enhance the quality of life for people in care, and it is a relief that this is now considered a gold standard in this country,” she added.

“Dietitians, when working with providers, have the potential to transform the aged care experience by prioritising food and mealtimes as opportunities for joy, connection, and improved health, wellbeing and quality of life.

“It’s a significant leap towards eliminating preventable malnutrition and enhancing the quality of life for residents in aged care.” 

Malnutrition in aged care remains under the spotlight after recent research found that four in ten residents are malnourished. One of the experts behind that research, Dr Jonathan Foo, previously spoke with Hello Leaders about a positive trend from the findings that revealed malnutrition rates are lower than past research suggested. 

Consistent positive outcomes are hard to achieve without a unified approach to food and nutrition in aged care. Ms Raxworthy said by legislating the involvement of accredited practising dietitians, tangible success is within reach.  

“There is a clear roadmap in front of us to get in, work collaboratively with providers and older people in residential care to transform nutrition in aged care,” she explained. 

“This standard really provides us all with a grounding commitment that we will work together to ensure older Australians, no matter which aged care facility they live in, receive nourishing meals tailored to their individual needs, preferences, and cultural backgrounds.”

The work of dietitians will also go beyond just menu and mealtime reviews under the strengthened quality standards. Providers must show that their staff have the skills to identify, monitor and respond to nutritional concerns and changing needs over time. 

Dr Willer reinforced the importance of dietitians in this scope of practice. They provide individualised nutrition care and education to ensure the unique nutrition needs of older people are met. This ultimately helps to reduce their risk of malnutrition, dehydration, frailty, falls and pressure injuries.

 “We know in supporting each provider, there will be differences and unique needs of each community, and dietitians will work collaboratively with providers and their chefs and food service staff to design menus that are not only nutritious but also enjoyable and tailored to residents’ individual needs,” Dr Willer said. 

“Dietitians when onsite can support staff to do things like use local and seasonal produce to create nutritious meals and make small adjustments, for example through using creative moulds for texture modifications.

“Beyond menu reviews, dietitians can support providers with staff training, malnutrition prevention strategies, and help providers to use a ‘food first’ approach to boost the nutrition credentials of meals, like protein, without increasing the volume of food needed to be eaten.

“Small appetites are common, so dietitians can use their knowledge and skills to pack more nutrition into a small volume of food.”

Dr Willer added that a partnership with dietitians means residential care providers will assuredly deliver high-quality food and nutrition at every mealtime that enhances residents’ health and well-being and their quality and enjoyment of life.

The Food and Nutrition standard also features several elements that place significant importance on the social and well-being side of food. This includes residents having the opportunity to share food and drinks with their visitors and an enjoyable dining experience. 

These experiences underpin the benefits of good nutrition. Outcomes are a better quality of life, reduced risk of falls and/or frailty and fewer hospitalisations. 

Yet there is still room for improvement. Dietitians Australia wants mandatory malnutrition screening in aged care alongside a stronger on-site allied health presence to provide ongoing, consistent and timely nutrition care.

With the first half of 2025 set to challenge providers adapting to countless reform changes, Ms Raxworthy said it’s essential that organisations reach out for support from relevant experts when they need it.  

“We know that meeting this new Food and Nutrition standard will be a journey for everyone. Education, resources and training will be a critical capacity-building component for providers to meet this standard,” Dietitians Australia CEO Magriet Raxworthy said.

Providers and staff with questions relating to food and nutrition can contact the Aged Care Quality and Safety Commission’s Food and Nutrition Dining Hotline on 1800 844 044 or visit the Commission’s website.

Dietitian Australia’s ‘Find a Dietitian’ tool also allows providers to locate accredited practising dietitians in the area for tailored advice and support.