Planning for Nutrition and Health

Room B

1:30 pm - 2:45 pm

Nutritional considerations for those with a disability and how to optimise nutrition for long-term health and wellbeing.

In this session, Kelly will discuss some of the nutritional barriers and challenges that individuals with a disability can often face, such as: swallowing/feeding difficulties, fussy eating or limited food preferences, under nutrition and nutrition support, changes to appetite, weight loss and gain, vitamin and mineral deficiencies, meal planning and preparation, cooking and shopping, food safety, and coexistence of chronic diseases such as type 2 diabetes, coeliac disease, irritable bowel syndrome, food intolerances, depression and anxiety. Kelly will discuss some of the benefits dietetics services can provide in helping clients achieve their goals and improve their long-term health, wellbeing and independence. Dietetics care, like all types of care, is most effective when clients, support staff and clinicians work collaboratively to create client centred care plans, personalised to the individual, to assist in the achievement of their goals. Kelly will discuss strategies to optimise communication between the client, support staff, family and healthcare team. During a collaborative Q&A section, Kelly encourages attendees to share their own challenges regarding food and nutrition for clients so we can brainstorm potential solutions based on our own experiences. Kelly welcomes any questions attendees may have and looks forward to an insightful and exciting discussion.

Outcome: By the end of this session, attendees will gain an understanding of the importance of nutrition for individuals with a disability and will walk away with some practical strategies to enhance nutrition in everyday life.

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