Food for Thought

Join us for "Food for Thought", a full-day immersive training day for BABICM members who are committed to understanding the vital role that food, environment and accessibility play in client care. (Maximum 2 delegates per organisation)

What to Expect:

• Environmental Assessment: Learn the importance of appropriate kitchen adaptations.
• Accessibility: Explore strategies to make kitchens and dining spaces inclusive for all abilities.
• Kitchen Design: Discover key principles in designing functional and safe kitchens that enhance client independence.
• Use of Technology: Stay ahead of the curve with the latest assistive technologies for nutrition, meal prep, and dining experiences.
• Essential Questions for Case Managers: Learn the critical questions to ask your multidisciplinary team to ensure clients' nutritional needs and overall well-being are being met.

Key Focus Areas:

• The Role of Nutrition in Recovery: How proper diet accelerates healing and improves quality of life.
• Impact of Smell and Taste: Understand how sensory experiences shape a client's daily life and rehabilitation.
• Eating and Swallowing: Explore the complexities of dysphagia and other swallowing disorders to ensure client safety and comfort.

Why Attend?

This training will equip delegates with the tools and knowledge to address the diverse needs of their clients through thoughtful kitchen design, accessibility, and nutrition. You'll leave empowered to ask the right questions and implement strategies that enhance both recovery and quality of life.

This event covers the following BABICM Competencies :

2. Strategy

3. Coordination and management

5. Duty of care

7. Personal attributes

TV chef, Peter Sidwell, will be cooking samples throughout the day and will also provide a nutritional lunch onsite for all attendees.