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Jandowae Multipurpose Health Service cooks are bringing new life to mealtimes, thanks to their participation in the Maggie Beer Foundation program, which is reshaping the food experience for aged care residents and acute patients alike.
Two of the facility’s dedicated cooks, Geneveive Baillie and Nina Johnston, have embraced the training sessions with enthusiasm, applying their learnings to create meals that are not only nutritious but full of flavour and warmth.
Ms Baillie, who has lived in Jandowae for 30 years and worked at the hospital for more than a decade, said her passion for food drives her commitment to the program.
“I’m passionate about giving patients the best possible food which contains plenty of flavour, and the extra protein needed for their health and wellbeing,” said Ms Baillie.
“We’re grateful to the Maggie Beer Foundation for how the program benefits patients and residents at our facility.”
Ms Johnston, who was born at Jandowae Hospital and has worked for Darling Downs Health in Jandowae for 24 years, echoed this sentiment.
“I love to give mealtime variety to the elderly and the experience of living at home"
Jandowae Multipurpose Health Service cook, Nina Johnston
The Maggie Beer Foundation aims to transform the food experience of older Australians.
The program equips cooks and chefs with skills to maximise flavour and nutrition, prepare texture-modified meals, and enhance the dining experience.
At Jandowae, the impact has already been felt.
Acute patients have been quick to praise the meals, and one aged care resident even requested that the freshly prepared parmesan crusted barramundi be served ‘every day’.
Ms Baillie noted that staff also enjoy taste-testing new recipes, which boosts morale and strengthens the sense of community throughout the facility.
Among their favourite dishes so far are the mango no-bake cheesecake and cheesy meatloaf, and the parmesan-crusted barramundi.
Darling Downs Health Jandowae Manager of Operational Services, Andrew Creese said the cooks’ passion has had a ripple effect across the facility.
“I’m very impressed with the cooks – they have stepped up and have been so passionate about sharing their learnings,” said Mr Creese.
“It has had a flow-on effect to the rest of the team and the whole facility.
“They have been willing to help each other. I’m excited about where this is going for aged care as most of us are going to benefit in the future,” he said.
The program also encourages protective mealtimes such as minimising interruptions and environmental adjustments, sensory experiences such as cooking toasties in residents’ dining rooms, and conversation starters to elevate dining beyond nutrition.
For these passionate cooks, it’s about more than food – it’s about connection.
“Participating in the course has been the best thing ever. You can never learn too much!” Ms Baillie said, urging other cooks at aged care facilities to consider the initiative.
Ms Johnston added: “It’s lovely when you do something nice and know that it is appreciated. It makes all the difference.”
With their passion and commitment, the Jandowae kitchen team is proving that mealtimes can be moments of joy and community – a transformation that benefits residents, patients, staff, and families alike.
The Maggie Beer Foundation partners with Queensland Health to improve food and nutrition in aged care facilities through free training for staff.