Malnutrition is a significant concern in aged care facilities across Australia, impacting the health and wellbeing of residents. However, a groundbreaking initiative, which could be referred to as an “Abc Program On Aged Care,” is demonstrating remarkable success in combating this issue. This program leverages the nutritional power of lupin, a legume traditionally used for livestock feed, transforming it into a dietary staple for elderly residents and yielding impressive health improvements.
Across 15 aged care facilities in Queensland, approximately 2,000 residents have participated in this innovative nutritional program. Spearheaded by researcher Dr. Cherie Hugo, the program incorporates lupin flour into the residents’ daily meals. The results, according to Dr. Hugo, are nothing short of “remarkable.” A key finding from the “abc program on aged care” revealed a significant 29 percent enhancement in the nutritional status of long-term residents within just six months. This progress is particularly striking when contrasted with the typical 6 percent decrease in malnutrition observed over 12 months in conventional aged care nutritional programs across Australia.
The concerning prevalence of malnutrition in Australian aged care is underscored by the 2018 Royal Commission into Aged Care Quality and Safety, which estimated that nearly half of all residents are either malnourished or at risk. The Royal Commission emphasized the critical need for nutritious and appealing meals to mitigate serious health risks in this vulnerable population, including falls, fractures, infections, and delayed wound healing. The “abc program on aged care”, focusing on food-first approaches, directly addresses these recommendations.
Dr. Hugo, a nutritionist with over a decade of experience in the aged care sector, emphasizes the pivotal role of food in resident wellbeing. She notes that a well-executed, enjoyable food program, like this “abc program on aged care”, reduces reliance on supplements and significantly enhances the overall quality of life for residents. By prioritizing food quality and nutritional content, these programs move beyond simply addressing deficiencies and actively contribute to a better living experience for seniors in care.
The foundation for this “abc program on aged care” is built upon a 2018 Bond University study. This research demonstrated a substantial 34 percent reduction in malnutrition among aged care residents over three months simply by incorporating lupin flour into their diet. While the full details of the lupin-focused study are pending commercialization efforts by Dr. Hugo, ten related research papers have already been published, further validating the positive impact of this nutritional strategy.
The success of the “abc program on aged care” isn’t solely attributed to lupin’s nutritional properties; palatability is also key. Chef Ben Hazelwood, working with Dr. Hugo’s nutrition business, ensures that lupin flour seamlessly integrates into meals without compromising taste. He skillfully incorporates it into baked goods and soups, leveraging lupin’s mild, nutty flavor to complement various dishes.
Chef Hazelwood enthusiastically explores increasing the proportion of lupin flour in his recipes, aiming to maximize its nutritional benefits. His culinary creativity ensures that residents enjoy tasty and familiar foods, now enhanced with lupin’s nutritional boost. Eric Anderson, CEO of Adventist Retirement Aged Care facility, a participant in the initial 18-month trial that preceded the broader “abc program on aged care,” confirms the tangible benefits. He highlights significant improvements in protein intake, a reduction in the need for supplements, and enhanced muscle mass among residents.
Beyond the nutritional advantages, Mr. Anderson points out the economic benefits. Reducing reliance on expensive supplements translates to cost savings for aged care facilities. However, he emphasizes that the primary motivation is improved resident outcomes and making mealtimes more enjoyable – a core principle of the “abc program on aged care.” It’s important to note that careful consideration is given to residents with nut allergies due to potential cross-reactivity with lupin. Facilities diligently screen residents to ensure safety and avoid allergic reactions.
Australian farmers are ready to meet the growing demand for lupin. Gary Drew, a farmer in Albury, NSW, has been cultivating lupins since the 1980s, initially for livestock. His shift towards human consumption began a decade ago, sparked by a simple observation of the appealing aroma of lupins. Despite Australia being a major global lupin producer, human consumption remains relatively low domestically.
Gary Drew’s sister and business partner, Chris Johnston, emphasizes lupin’s exceptional nutritional profile. Its protein content surpasses quinoa by threefold, while also boasting high fiber and lower carbohydrates. This nutritional powerhouse, championed by programs like the “abc program on aged care,” holds immense potential to improve the dietary intake and health outcomes for elderly Australians. Increased awareness and education about lupin’s nutritional value are crucial to expanding its consumption and realizing its full potential in enhancing aged care and general public health. The success of the “abc program on aged care” serves as a compelling example of how innovative food-based solutions can address critical health challenges in vulnerable populations.
