Dementia patients at Peel Health Campus (PHC) are consuming up to 45 per cent more food following a trial involving serving meals on coloured plates.
Staff at PHC recently created moulded meals served on red plates in a bid to increase patient's intake of essential nutrients.
Patients with dementia were served fortified vegetable moulds to assist them in reaching their daily calorie and nutrient needs, as their condition can make it difficult to swallow solid foods.
The trial found patients consumed up to 60 per cent more vegetables when they were served in moulds on red plates, compared to meals served on standard white plates.
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PHC senior dietitian Josephine-Lee Oddo said the hospital usually has 20 or more patients with dementia at any time, and because of their illness they are at increased at risk of malnutrition.
"Our goal is to prevent our patients from suffering malnutrition which can lead to poor health outcomes," she said.
"This initiative makes meals more appealing by being served in moulds, along with displaying the food on red plates for better contrast, leading to patients eating more.
"Since we made moulded meals served on red plates a feature for dementia patients at PHC, the team has seen an overall uplift in spirits when it comes to mealtime."
The red plates make the food stand out and are also a way to assist nursing staff in identifying which patients require assistance such as meal setup, help with opening packets or the need for additional monitoring.
"This is just one way PHC is supporting patients who have dementia and other conditions," Ms Oddo said.
PHC has a number of other tools to support patients with cognitive impairment, including the QUEST program which focuses on education and training, and the Sunflower communication tool that allows nurses to build a better relationship with dementia patients.
