Identify a family member or friend who has spent at least 1 (one) day in a care facility and received at least two main meals at the facility within the last 5 years, who is willing to participate in an interview about the food they consumed while at the facility. Care facilities can be hospitals, aged care homes, nursing home and live-in rehabilitation centres. Please contact the unit coordinator for assistance if you are having difficulty identifying someone to interview. 

Conduct an interview, either in person, over the phone, or using web conferencing, and ask pre-prepared questions. A list of suggested questions is included on the following page. You should also be prepared to ask additional questions to get a greater level of detail if deemed appropriate. You will be required to record the audio of the interview and upload to YouTube (unlisted) for submission. 

You will need to determine the type of food production method used (cook-chill, cook-freeze or cook- fresh) at the care facility that your interviewee attended. This can often be found on the care facilities internet page. In some instances, a phone call to the facility to seek this information may be required. 

Conduct research, using scientific and grey literature in relation to the type of food production method that your interviewee’s care facility used. You will need to establish the key advantages and limitations associated with the specified food production method. You will also need to investigate the other two types of food production methods also using the scientific literature to allow a comparison of the different types of methods. 

You are then to compile the information gathered from your research about food production methods and the responses from your interviewee to produce a magazine article. The magazine article needs to be written using engaging scientific language. The magazine article is for the intended inclusion in a highly reputable scientific magazine, for a professional audience.  

The report should include the following:

• A cover page that includes your name, student number, assessment title, unit code, unit coordinator’s name, home course and wordcount.  If you have received an extension, include the extension date.
• Introduction: Introduce the main themes covered in your article as well as your interviewee and the food production method used at the associated care facility. 
• Explore the food production method from your interviewee’s care facility including a discussion of the associated advantages and limitations using the literature. You should also consider the perspective of the facility (those making and serving the food) and the person receiving the food when discussing the food production methods. Where relevant, incorporate your interviewees responses as anecdotal evidence. 
• Explore the other two food production methods in comparison to the food production method used by your interviewees care facility. Discuss the advantages and limitations of these food production methods.  
• Summarise the key characteristics of an ideal food production method with justification. 

Level of Gen AI use allowed:

Level 2: You may use Al for planning, idea development, and research. Your final submission should show how you have developed and refined these ideas.

Rubric categories are as follows;

• Introduction of topic and themes covered in the magazine article
• Background relating to the food production method used at the care facility of the interviewee
• Food production method used at interviewee's care facility, including advantages and limitations of method
• Exploration and comparison of all food production methods. 
• Exploration of how the care facility accommodated cultural and food preferences
• Integration of interviewee's experience at the care facility in relation to food provision with the literature
• Summary of an ideal food production method for a care facility
• Formatting
• Written expression
• Referencing and Appendix

You are the manager of the food service department of a 100-room low-care aged care facility in a rural location, that provides long-term stay for people over the age of 65years. You are passionate about providing the patients with foods that they are likely to consider to be culturally acceptable, flavoursome, without compromising nutrition. You are also mindful of the facility’s budgetary constraints and that the facility does not want to extend the food budget without very good reason.

There has been very little change to the meals that are provided to residents over the last 10 years. The facilities General Practioner (GP) weighs the residents monthly and she has reported to the facility manager that most residents seem to be rapidly gaining weight.  You and your team would like to contribute to providing better meals and snack options for the residents.

You have been asked by the facility’s manager to provide a report about the changes you propose to enable a better suited menu. You have decided to choose one of the standard days from the current set menu and propose (with justification) the changes you would like to make to the foods provided, based on the general needs and demographics of current residents.

Use the following 1 day meal plan from the standard set menu and the demographic profile of the residents living in the aged care facility below; 

1-day meal plan from the standard set menu

Breakfast: 2 slices of white bread with margarine and jam, 1 glass of orange juice, Tea/coffee  

Morning Tea: Plain sweet biscuit, tea/coffee

Lunch: Chicken schnitzel with gravy, Mashed potato and peas, Apple juice

Afternoon Tea: Banana cake (commercially made, iced), Tea/coffee

Dinner: Mince and pasta bake (beef mince, white pasta, cheese topping), Garlic bread, Tinned peaches in syrup

Supper: Milo with full-cream milk, Shortbread biscuit

Current general demographic of the 100 residents living in the low-care facility

-        Average age: 72 years of age, many residents have type 2 diabetes, hypertension, and mild mobility limitations; most have adequate dentition or use well-fitted dentures. 70% female, 30% male.

-        Religion and cultural background of residents: 40% Christian, 20% Buddhist, 15% Jewish, 10% Muslim, 15% no religion stated

This task will require you to use the following internet web-based databases.

• Australian Dietary Guidelines https://www.eatforhealth.gov.au/guidelines/guidelines
• The Australian Food Composition Database https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/default.aspx
• Coles online or Woolworths online https://shop.coles.com.au/a/national/everything/search/coles%20online https://www.woolworths.com.au/
• The Food Safety standards (Australian) https://www.foodstandards.gov.au/food-standards-code/legislation

Suggested approach to gather required information required for this task

1.       Use an online supermarket internet site to determine the cost of the 1-day meal plan

2.       Use the Australian Food Composition Database to determine the energy and macronutrient content of the 1-day meal plan

3.       Use the Australian Dietary Guidelines, to assess the appropriateness of the 1-day meal plan against the recommended number of serves for each of the food groups and discretionary foods.

4.       Assess the likely cultural appropriateness of the 1-day meal plan

5.       Develop an alternative suggested proposed 1-day meal plan and repeat steps 1, 2,  3 and 4.

6.       Investigate the considerations between food service in a rural area versus a metropolitan area.

The 1000-word report should include the following;

• Introduction of the facility’s residents, priorities and considerations for the food service department when designing a menu for residents
• A description and exploration of the appropriateness of the 1-day meal plan from the set menu, with consideration of the residents likely needs.  
• The proposed changes to the set menu with justification in relation to the facility’s demographic profile, The Australian Dietary Guidelines and the facility’s budgetary constraints.
• How the proposed changes will comply with the Australian Food Safety standards (choose at least two requirements for discussion, Chapter 3 of the FSANZ Food Standards Code)
• Describe how your proposed 1-day meal plan has considered that the facility is placed in a rural area. This will require a brief description of how rural facilities differ from a metropolitan facility, especially in relation to food service
• A strong conclusion summarising why the management team should consider your proposed 1-day menu plan
• Referencing, both in-text citations and a reference list is required (APA7)
• Please note: Calculations are needed to be shown when determining the nutritional composition of the current 1-day meal plan from the set menu and the proposed 1-day meal plan. You will also need to clearly describe the suggested proposed menu. These may be placed in the Appendix.

Level of Gen AI use allowed:

Level 2: You may use Al for planning, idea development, and research. Your final submission should show how you have developed and refined these ideas.

Marking rubric will be split into 2 sections and multiple categories.

Section 1. Template

Categories:

• Food considerations provided in relation to residents’ demographic profile, religion and culture
• Proposed 1-day meal plan to accommodate case study’s food preferences and requirements
• Energy and macronutrient requirements of case study compared to current 1-day meal plan and proposed 1-day meal plan
• Comparison of current menu plan and proposed menu plan to the Australian dietary guidelines and food group recommendations 
• Cost of current versus proposed 1-day meal plan

Section 2. Written report

Categories:

• Introduction of the topic and key themes
• Issues with the current 1-day menu in relation to the case study and suggested changes with justification
• How proposed changes comply with food safety standards (at least 2)
• How the proposed 1-day menu has considered that the facility is placed in a rural area
• Conclusion - Summary of key points
• Formatting
• Written expression
• Referencing

You are required to attend a two-day practical session (residential school), on Week 11 Tuesday and Wednesday at the Rockhampton campus. This assessment task involves participating in activities from a workbook and a written report of the results obtained from the residential school for submission,1 week after the completion of the residential school. 

2) Laboratory Workbook (Marked assessment task):

The workbook will contain tasks for your residential school. Some of these tasks can be completed during your residential school and some will require further research to be completed.  You will have one (1) week from your residential school to submit your completed laboratory workbook (due, week 12 Monday at 5pm AEST).

Level of GenAI use allowed:

Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge.

The 72-hour grace period does not apply to this assessment.

Details of the assessment requirements for the activities from the residential school will be provided on the unit Moodle page.

The end of term Online Test will cover unit content from all weeks (weeks 1 to 12) and will consist of two parts:

• Part A will include short answer questions on weekly content.
• Part B will include several case studies and you will be required to answer questions relevant to those case studies.

Your test is to be presented in your own words and not a result of collaboration with other students. Any identified cases of potential collusion will result in a breach of academic integrity case being raised.

Level of GenAI use allowed:

Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge.

The 72-hour grace period does not apply to this assessment.

• You will have one (1) attempt at this assessment. You will be allowed 135 minutes (2.25 hours) to complete the assessment.
• The End of Term Online Test consists of two parts – A and B.
• Part A is worth forty (40) marks and consists of TWENTY (20) questions.
• Part B is worth eighty (80) marks and consists of questions related to four (4) case studies.
  • There are four (4) case studies, each of which is worth a total of twenty (20) marks. Each case study will have multiple questions associated with it which must be answered within the context of the specific case study.
  • All case studies and relevant questions must be completed.