Maggie Beer’s aged care revolution
The popular cook says tasty, healthy food is at the heart of a good life for older Australians.
Maggie Beer has taken her mission to transform the quality of food in aged care to Canberra in the form of a passionate address to the National Press Club.
The celebrated chef and author, who has recovered from a serious fall at home last year, spoke earlier this month about the ongoing work of the Maggie Beer Foundation, which strives to enhance the culinary experience for older Australians and is committed to making “every mouthful count”.
Maggie, 80, said she remains passionate about “accessible, simple, fresh, seasonal food”.
Her dedication to elevating aged care food standards intensified after being named Senior Australian of the Year in 2010.
In her research, she was often appalled at the kind of food being served to seniors. Maggie said that, historically, food “simply lacked priority” in aged care.
“Food was an afterthought,” she told the press club audience, which included Governor-General, Sam Mostyn, and Minister for Aged Care and Seniors, Sam Rae.
This oversight often led to institutionalised food, inadequate nutrition, and even malnutrition among aged-care residents.
The Maggie Beer Foundation’s core vision encompasses advocacy, education, skills training, and research.
A critical focus is the urgent need for accredited training for aged-care cooks and chefs.
Maggie told the Press Club that being a cook in aged care is “possibly the hardest and one of the most important catering jobs in Australia”.
She said she was determined to establish a “full suite of accredited training” to offer a proper career path for cooks in aged care.
Her foundation offers internet-based training comprising 17 modules which have already been downloaded by more than 7,000 cooks and chefs, who are part of a moderated online community.
Maggie said the “crème de la crème” of her foundation’s work is its trainer mentor program. Under this 12-month initiative, 13 skilled chefs work alongside kitchen teams nationwide, building trust and sharing expertise in areas such as menu planning, texture modified foods, and resident engagement.
She said the recipes her foundation has developed for aged care, tested for affordability and accessibility for large numbers, were of such high quality that she’d proudly serve them at her own kitchen table.
“Food is not a pill to be swallowed or a care task to be ticked off or a prescription to be filled,” she said. “And whilst food is about nutrition, it’s so much more than that because food creates an appetite for life.”
Maggie added, “We must never again forget that food – good, flavoursome, nutritious food – enjoyed and eaten is central to our well-being.
“Whether in an age care home or living alone, it must never be an afterthought. It must never be thought of as fuel.
“Eating well is ageing well, and it gives us the joy that will give us the strength and the muscle mass to be involved in exercise to continue doing as much as we can to retain independence and to feel purpose and connection.”
Related viewing: National Press Club address
You can watch episodes of Maggie Beer’s Big Mission here on iView. Maggie will also be a guest interviewee on the new series of The Assembly, screening on ABCTV and iView. Photo courtesy of ABC.
