AgedPlus Magazine | March/April 2020

March 2020 I Vol. 2 I No. 01 www.agedplus.co.nz $10.95

0800 77 333 7 | speedqueen.co.nz

EDITOR’SNOTE

STAY STRONG

THELIBRARY

Valentino: Themes and Variations

By Pamela Golbin

W

hile the retirement village industry continues to operate as an essential service, the precautions being taken across the board over the pandemic have been exemplary. The industry is particularly vulnerable and unlike many of its ilk overseas, has acted quickly and responsibly.

Its various development programmes may well be on hold, but most are ready to recommence immediately restrictions are lifted without any real financial damage. Sales and settlements on existing properties have continued giving reassurance to those elderly caught in-between. And while the government may not have openly appreciated the work done for many thousands of old and new residents, certainly there will be recognition at the end of the day.

Security access to the many homes and

villages has been a particular feature along with the dedication of staff in keeping residents as safe as possible, many at their own risk.

Despite the lockdown, the range of food and entertainment, so vital to elderly care, has been outstanding and the industry can be proud of its efforts.

Restricting non-essential visits, the suspension of communal activities and sporting activities, may well have caused a degree of disruption in all facilities but they are critical in this high risk environment with international mortality rates high among this age group – materially higher than younger age demographics.

The industry can be proud of its actions in a time of real trouble and at the end of this disaster, it will give confidence to those people approaching the age and need for safety and care in our facilities.

The industry can be proud of its actions in a time of real trouble and at the end of this disaster, it will give confidence to those people approaching the age and need for safety and care in our facilities.

Caitlan Mitchell Editor caitlan@reviewmags.com

CHAIRMAN:

Peter Mitchell

PUBLISHER:

Tania Walters - tania@reviewmags.com

GENERAL MANAGER:

Kieran Mitchell - kieran@reviewmags.com Sarah Mitchell - sarah@reviewmags.com

EDITORIAL DIRECTOR: MANAGING EDITOR: CONTENT MANAGERS: GRAPHIC DESIGN TEAM:

Caitlan Mitchell - caitlan@reviewmags.com Caroline Boe - caroline@reviewmags.com

Raymund Sarmiento - raymund@reviewmags.com Debby Wei - debby@reviewmags.com

AGEDPLUS is published under license to Review Publishing Co Ltd. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of AGEDPLUS are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2020

ISSN 2624-4624 ISSN 2624-4632

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland, PO Box 37140 Parnell, Auckland. Tel +64 3040142 Fax +64 3772794

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Valentino has been in the high fashion game for almost fifty years. Worn by young Hollywood and high-profile celebrities all over the world. This book celebrates Valentino’s remarkable career focusing on Valentino’s haute couture creations, looking at re-occurring themes and motifs used throughout the years.

Through new photography, images, sketches and commentary by Valentino himself, helps us explore this fashion powerhouse. Valentino’s private fittings and backstage work is presented to the reader in this book. A true first insight into Valentino’s life.

Out of the Box: The Rise of Sneaker Culture

By Elizabeth Semmelhack

From mid-nineteenth century trends to sports performance creations and streetwear staples.

This book draws on the collection of the Bata Shoe Museum, private collectors and archives.

With insight through interviews and essays by design specialists, collectors and historians, we hear the story of technical innovation, fashion trends and the development of marketing campaigns throughout the years. This book highlights prototype drawings and designs by Nike sneaker designer Tim Hatfield. Filled with illustrations and in-depth breakdowns, this is the source of knowledge for sneakerheads alike.

About Time: Fashion and Duration

By Andrew Bolton and Machael Cunningham

You can learn the timeline of fashion history through this book, but bear in mind, this timeline presentation is unconventional and nontraditional. Fashion trends are seen in period dramas to transform the audience back into a different time.

Thus, fashion trends work to represent a time, but it also develops with time. About Time starts in the 1870s, where the standard time shifted from local to global, and continues to examine fashion trends and fashion events over the years. The essence of time is incredibly strong in this book, with commissioned photography used to explore the shared experience of “objective time” that is measured by traditional methods of a clock or a calendar, to “subjective time” that is expressed through the clothes an individual wears throughout their lifetime. The concept of time and its relation to fashion is used literally and metaphorically throughout this book, making it an incredibly thought-provoking read.

Our promise to you has always been to consistently provide the freshest and best quality produce.

It’s our local relationships with major markets and specialist growers that set us apart and ensure we are able to bring the very best produce straight to your door.

Our comprehensive range of fresh vegetables, fruit, salad lines, and herbs include classic staples, on trend exotic lines, and ‘Prepared Produce’ for convenience, fresh, ready to use – pure taste, no waste.

Contact your local produce specialist bidfood.co.nz 0800 bidfood

March/April 2020

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NEWS

GP’S TOLD TO REPORT ABUSE

YEAR OF THE NURSE The World Health Organisation (WHO) has designated 2020 as the International Year of the Nurse to recognise the role of nurses in health services.

Among those taking an active part in the recognition is Bupa who is keen to create opportunities for Bupa nurses worldwide to learn and grow, to develop their careers and make more training opportunities available.

The company says it is particularly committed to supporting work in the area of leadership and growing nurse leaders of the future. In the UK the company has an Excellence in Healthcare leadership development programme that provides opportunities for nurses to further their knowledge in areas such as stakeholder management, business strategy, innovation in healthcare and finance.

A number of nurses are now studying for post graduate qualifications in areas such as dermatology and infection prevention. The company also has a global nurse scholarship scheme launched a couple of years ago that gives access to a range of training options.

Australian GP’s are being urged to be on the lookout for signs of elder abuse and report their suspicions to the police or other authorities. The Royal Australian College of General Practitioners said it was something that GP’s would come across at least once a month and suggested that they help the patient create a safety plan.

For aged care residents, the GP’s were being encouraged to report any issues and even work towards having the residents removed from the facility.

ADVICE TO ELDERLY ON THE BRINK OF CARE

While there are a large number of retired and elderly who have either already received advice or have not got to the point of needing it, there is a substantial group in the middle ground requiring help.

A number seeking advice are already attending retirement village open days and pointing them in the right direction is key.

Many are not aware that the government provides just such a service called the Needs Assessment and Service Coordination (NASC) that provides a case manager from the area DHB or a home care agency.

Recommending this service by retirement villages can offer a prelude to gathering new residents if used judiciously. Although it may provide a support service for older people to remain in their homes, it does pave the way with good advice on a lot of issues for when a home stay is no longer required or practical.

And while numerous services in the home, at the end of the day it also provides assistance with moving into a permanent retirement home, along with dementia and hospital care if required.

For more information call Seniorline on 0800 725 463 or visit www.seniorline.org.nz.

BARBECUE BONUS One retirement village has come up with a plan that says physical distancing can turn out to be delicious. Its kitchen team have come up with an extravagant barbecue programme where food is delivered in takeaway packages to residents’ apartments and rooms. It’s an interesting but safe alternative that is winning support.

YOUR SEATING SPECIALIST Buro Seating was established 25 years ago with a focus on becoming a seating specialist wholesaler in New Zealand. To this day, Buro Seating still operates purely as a seating specialist.

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With some of the founding members still working in the team today, Buro Seating can be found across Australia and New Zealand with a range of vertical markets with their specialist brands.

One of these markets is healthcare and aged care seating, where their core offering is an extensive range of modern recliners, patient recovery chairs, visitor seating, and bariatric seating – all with various functions and price points.

“We’ve found these have been well received by the aged care market as they are aesthetically softer in contrast to most traditional models on the market,” explained Sarah deVantier, Buro Seating’s brand manager.

Buro Seating’s point of difference is its incorporation of modern design to create a homely aesthetic and inviting atmosphere in any aged care environment. Buro Seating offers a

refreshed look without compromising on reliable functionality and affordability.

The team at Buro Seating travels across the globe to gather the latest in industrial design, trends, and innovation.

“Innovation is at the heart of what we do and this is the number one focus for our product development team,” she added.

"For example, aged care furniture has needed a refresh in design for a long time. We are designing and manufacturing furniture which is contemporary yet incorporates specialist functionality without that old school clinical feel.”

Customisation is key and at Buro Seating clients can customise their pieces from colour selection through to features. The team has recently completed fitting out two new aged care villages in the Bay of Plenty where their recliners were customised to suit their colour schemes.

“We offer customised after purchase services at the time of working on each project. It’s important to have a flexible after purchase scheme as this will vary across different customers.”

Their range also has higher weight ratings, Buro Seating has certified their aged care recliners to 150kg weight rating.

If you are looking for functional, comfortable, quality and affordable furniture, Buro Seating offers an obligation-free trial of any of their products. Its seating specialist team is always happy to take time to discuss your specific needs.

For more information, call customer support on 0800 500 789 or visit www.buroseating.co.nz.

SUPPORTING CUSTOMERS THROUGH COVID19 A Note from Nisbets New Zealand: The health and well-being of our employees and customers is our number one priority. As the situation continues to evolve, we are monitoring its development and potential impact to your business, the wider industry and our supply chain. We have put in place precautionary measures to mitigate the risks associated with coronavirus, following the latest government advice and WHO guidelines.

We will continue to update the public on any plans or changes to our services as new information is made available and will be maintaining a website page to provide updates - www.nisbets.co.nz/coronavirus As can be appreciated we are experiencing stock availability issues with a small range of items, mostly directly related to products seeing high demand. We are working closely with our supply chain to mitigate this issue and minimise potential disruption. We will continue to maintain an up-to-date stock position on our website.

Currently there are no changes to the operational hours of our contact centre however our Retail Store will be closed. Please check our website for any changes but rest assured we will continue to work to ensure your catering equipment needs are met.

Thank you for choosing Nisbets, your continued trust and loyalty means a lot to us and we commit to serving our community through this difficult period. Call our friendly team or jump onto our website today! Our team is ready to support you.

Kind Regards, David Edkins Country Manager, New Zealand

ON ORDERS OVER $100

March/April 2020

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NEWS

NEW IN NORTHLAND

FOOD IS KEY TO ENTERTAINMENT The industry recognises that food is a critical part of the daily enjoyment of living in aged care facilities. And it gives the kitchen staff and meal planners an opportunity to be creative and different from the normal run of the mill.

There are plenty of unusual dishes that can be added to the menu while still retaining the palate, taste and nutrition essential in this market.

This is a chance for chefs and the planners to really show their skills to create something

ECOFRIENDLY FUTURE

different and also raise entertainment levels.

The industry is proud that it has raised the standard and quality of its meals over recent years with traditional New Zealand fare being supplemented by fresh and interesting ideas. We now simply need to add to that programme of food adventure in these times of stress.

Your kitchens will soon know where they stand from customer satisfaction levels and feedback.

Serva Group is the central North Island distributors for NZYME 100 percent plant-based biodegradable cleaning products that is fully certified for the New Zealand market.

The team at Serva work alongside businesses to offer innovative cleaning solutions that help reduce their daily impact on the environment, for those that wish to move away from toxic chemicals. With certified enzyme-activated plantbased cleaning solutions to bring to the market, the brand is internationally recognised as a leader in this category.

NZYME products are specially designed to be part of a circular economy in a bid to close the loop with nature in an industrial system that aims to eliminate waste, returning the resources back into nature.

Summerset Group Holdings is progressing the development of its first Northland retirement village in Whangarei.

This month it has called for contractor and supplier tender interest for the main building and residential villas with work scheduled to begin in the next few months.

The main building is to cover 9000 square metres with full facilities and then a further 214 villas and cottages.

In the meantime work on a number of retirement village construction sites from other sector leaders are temporarily on hold during the current COVID-19 lockdown.

Today, the impact of toxic chemicals on the user and the environment is evident and businesses are looking to move to more eco-friendly options.

NZYME cleaning solutions out-perform chemical based products and are user and environmentally friendly. Made from plant-based enzymes, it is 100 percent biodegradable, non-caustic, soap-free, PH neutral and chemical free.

There really is no place like home, and NZYME looks to help New Zealand businesses move towards plant-based cleaning products and educate consumers about the benefits of using them. Although changing the status quo often looks to be a mountainous task, the team at Serva can help you begin that journey. Let them introduce you to a cleaner, safer, eco-friendly future with NZYME.

DEMENTIA CARE IN THAILAND RYMAN BOOST PAY Ryman Healthcare has boosted the pay of some of its essential workers in its retirement villages. This follows the pandemic lockdown and the additional services required. Key staff have now been offered a further $2 per hour for coming in to work.

With residential care in the UK costing around $NZD1500 a week, it seems one solution for some families is to send their dementia patients to Thailand.

Suitanle care in the UK is either impossible to find or affordable. When this situation is compared to Thailand, where a number of care homes are now catering for UK residents, 24-hour residential care is being offered in facilities that are close to four star hotels.

The Thai government is supporting the development of such facilities that are variously Thai, British and Swiss owned. It was reported that there was a minimum of 1:1 care around the clock and in some of the facilities, there were three to four staff for every resident.

DISCOUNTED CARE PACKAGES FOR THE ELDERLY New Zealand food producer The Pure Food Co has introduced discounted food packages for the elderly making it easy and affordable to get ideal nutrition.

At just $10 including delivery for the meals, the company is aiming to reach many older people in the community.

Since 2013 the company has been creating delicious 100 percent natural soft food fortified with extra plant base nutrition. “The idea to develop these care packages came to me when I was

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putting a package together for my grandparents who have placed themselves in self-isolation,� said co-founder Sam Bridgewater The packages targeted at the 70+ have a 60 percent discount in price and each contains seven fortified products to form the base of a meal.

The packages can be ordered at www.thepurefoodco.com/ products/care-package.

AUSSIE LOSSES An Australian accounting firm that surveyed close to a thousand aged care facilities last year found that over half of the surveyed sector had notched up operating losses.

The sample of 984 aged care homes, about 40 percent of all facilities, reported a slight downturn in occupancy and that average cash profit per bed per year was down from AUD $7737 in 2018 to AUD $5920 in 2019.

The average operating profit per bed per day was down from the previous year.

Regional and remote areas were hit the hardest.

TOP ADVERTISERS MIGRANT STAFF FACE LOCAL AGED CARE DIFFERENCES With the aged care industry employing many migrant specialist workers, a number are encountering differences in the way retirement villages and care facilities operate in this country.

The Government has provided a well worded advice note to operators to illustrate the differences from most of the home countries of the workers. Much of it is related to specific rights of older people in New Zealand with additional health and safety workplace information.

The information is critical in explaining new ways of working, workplace training and detail on obtaining New Zealand qualifications.

The guide package details the importance of migrant workers in the industry by filling labour skill shortages and how they can be settled into both the country and the workplace.

The retirement village sector has moved over recent years from a low-profile industry to one of the most prolific advertisers and promoters.

With the sector’s major growth now having around 38,000 people in aged residential care facilities and a further 43,000 older people living in retirement villages, it is expecting continuing strong growth. A number of new facilities are currently being built or in the pipeline and the operators have much to talk about as quality products come on- line.

Advertising covering all aspects of village life are now being seen as colour inserts in many newspapers, on television and in print generally.

But not only do they showcase facilities but also highlight activities from visiting guest speakers, computer training, low level sports and indoor games, music and art festivals, family fun days and general open days.

Certainly, the message that life is comfortable, friendly and relaxed is getting through with the strong advertising programmes being promoted.

TEAMING UP TO COMBAT THE VIRUS

The Retirement Village Association and the New Zealand Aged Care Association have formed a taskforce of key members and clinical advisers to act as a conduit between the wider sector and government agencies and involved politicians. ”The taskforce is to ensure that government agencies, officials, Ministers and MP’s are aware of the impact of COVID-19 on elderly residents and the sector and to ensure there is a clear nationally co-ordinated response in place,” said RVA Executive Director John Collyns.

GLUTEN-FREE OR LOW GLUTEN DIETS People who have coeliac disease, tropical sprue or dermatitis herpetiformis require a gluten-free or low gluten diet. In these conditions, the normal finger-like projections (villi) lining the small intestine flatten and the absorptive surface of the gut is greatly reduced. Gluten from cereal grains combines with antibodies in the digestive tract and causes damage to the small intestine. The cereal grains are wheat, rye, barley, triticale, and sometimes oats. When these grains are removed from the diet the symptoms disappear, the villi are restored, and absorption returns to normal.

Symptoms of coeliac disease include steatorrhoea (fatty diarrhoea), weight loss or failure to thrive in children, abdominal cramping and bloating.

In giardiasis, an infection affecting the intestines that causes malabsorption, gluten sensitivity may occur, and a gluten-free or low gluten diet may be prescribed.

In food preparation areas where both glutenfree and standard items are prepared, extreme care must be taken to avoid contamination of the gluten-free items. Many people with this condition are sensitive to even traces of gluten. If the items have been manufactured in an area where standard products are also prepared, there must be appropriate warnings to customers.

Gluten-free diets are followed for life so they should be balanced and appetising; fortunately, there is a wide variety of gluten-free foods available commercially. Always check the labels of products.

Planning the gluten-free diet: What can be eaten?

Vegetables and fruits are naturally gluten-free and are an important source of fibre to people following this regime as many high fibre cereals cannot be consumed. Check that any dressings, sauces, gravies or desserts are made with glutenfree ingredients.

Breads and cereals which are gluten-free include rice and corn cereals, rice noodles, gluten-free pasta and breakfast cereals. Potato flour, buckwheat flour, sago, tapioca, arrowroot or cornflour – made from corn or maize (not wheat) – can be used.

Avoid any food containing wheat, rye, barley and triticale, and depending on the person, oats.

This means regular bread, pasta, noodles, pastry, pies, bagels, pita bread, muffins, crumpets and croissants must be avoided.

Proteins, including lean meat, fish and chicken can be eaten, however, watch that any crumbing, stuffing, gravies or sauces are gluten-free. Check labels on processed meat items, such as sausages, to ensure they are gluten-free. Eggs, legumes and pulses are naturally gluten-free. Check canned varieties to see if gluten has been added. All sauces and gravies should be made with gluten-free ingredients. Check the label of soy sauce as some contain gluten, and malt vinegar must be excluded.

ingredients must gluten-free. Milk sauces can be thickened with maize cornflour, potato flour or rice flour in place of wheat flour. Many ice creams are suitable; however semolina should be avoided.

Baking can be done using gluten-free flours and bread mixes. Experiment with favourite recipes using cornflour or rice flour in place of wheat flour. The products tend to be denser as there is no formation of the gluten structure.

Snack foods – popcorn, rice crackers and wafers, nuts, unflavoured corn chips, hummus and pesto are suitable. Always check with bakeries or cafés if their products are gluten-free.

Notes: Remember to check labels. The New Zealand Coeliac Society can be contacted via its website www. coeliac.co.nz. Reference Professional Foodservice.

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Products such as milk, cheese, yoghurt and cream are naturally gluten-free. When used in other products, for example, sauces, all the other March/April 2020

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PUREED TO PERFECTION The Pure Food Co.’s latest range of puree flavours are safe to eat, supercharged with nutrition and most importantly - delicious. This is pureed food like you’ve never seen or tasted before.

On the face of it, pureed food doesn’t necessarily sound particularly appetising, good for you or cutting-edge. If your residents and patients have health issues that mean they have trouble swallowing, you might think that there was little joy left to be had when eating. However, The Pure Food Co are showing that there is a solution. Its fortified purees, soups and smoothies are tasty, nutritionally sound and incredibly innovative.

The Pure Food Co.’s commitment to enhancing the quality of life for people with swallowing difficulties was recognised at the 2019 New Zealand Food Awards, where it won the Business Innovation Award and the overall Supreme Award.

For its Summer 2020 product release, The Pure Food Co. partnered with aged care chefs to develop two new desserts as part of the latest range.

Head chef Braam Ellis from Arvida Village at the Park enjoys working in the aged care sector, in particular seeing the smiles on the faces of residents when they are eating well, a key focus for the Arvida network.

“I got the idea for a new tiramisu product from our independent residents,” said Braam. “They really enjoyed the tiramisu that I made for one of our fun engaging events, so I thought it would be something worthwhile to bring to our care residents, and know that they would enjoy that too.”

Head chef Jessen Ramtano enjoys creating tasty and good-looking dishes that everyone in the Ryman Possum Bourne community can enjoy.

He used his skill in the kitchen to create a tangy Lemon Delight which he explained was inspired by his own family.

“We love our lemon flavour in NZ and my all-time favourite snack is lemon slice, we have a family recipe that goes back a few generations,” said Ramtano. “So, I created a new recipe from this… hopefully as good as our family ones, and I’m looking forward to sharing it with everyone.”

Both chefs have been involved from inception right through to product trials to ensure they were happy with the end result. “I was stunned how the guys at The Pure Food Co turned my dessert into a puree and it still had the taste I was looking for,” explained Ramtano.

“We maintain a good balance between nutrition, food science and flavour,” said Pure Food Product Development Technologist, Danielle Merton.

“We never want to compromise the taste of the products, that’s really important to us. We’ve always had the input of chefs to help us develop our products in the first stage, but for these products we were particularly excited to work with chefs leading the way in aged care”.

These great new dessert flavours launched in February, together with other new products Mac n Cheese Inspired, Herbed Beetroot and Mild Tandoori Chickpea (available in Puree and Minced & Moist), are sure to keep residents, kitchen staff and carers happy! For more information on The Pure Food Co visit www.thepurefoodco.com or call on 0800 178 733.

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FRESH FROM THE OVEN Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. It is a method that has proven popular in producing a fresh product for catering, hotel and retirement aged care kitchens.

The raw dough is baked normally but halted at about 80 percent of the normal cooking time, then it is rapidly cooled and frozen.

Once thawed, the bread can be enjoyed as is — or it can be oven-finished in just minutes. Finishing the bread and or pastries caramelises the crust, adding a rich golden colour, and refreshes its moisture, creating a perfectly chewy interior and crispy exterior.

The aroma gives that fresh-from-the-oven bread smell, sparking residents' appetites.

Allied Pinnacle have a great range of convenient ready-to-serve and semifinished bakery products. Cutting baking time down and boosting efficiency this wide range of convenient par-baked breads are all ready to bake straight from the freezer.

Favourites include Hot Cross Buns, Sourdough loaves and rolls, Pane Di Casa.

Also, on the product list is savoury pastry for a hassle-free morning tea or lunch solution – options include scrolls, croissants and sausage rolls.

For sweet items pre-proofed and readyto-proof croissants and Danishes come in a wide variety of sizes and flavours. Butter Croissants, Pain au Chocolat, and Fruit Danish are all firm favourites.

Utilising a speed bake oven makes cooking these products a breeze, Among the many features in these ovens is the Speed Bake setting, which uses a fan to circulate the hot air in the oven to cook food faster. The Speed Bake setting also aids in the browning of certain types of food.

Commercial microwave ovens are one of the most efficient and low-cost appliances using up to 80 percent less energy and saving hours of cooking time.

They eliminate the need for pre-cooking and holding. During the cooking process, existing water molecules within the food are activated to create steam and shorten cooking times even more.

There is no need to install costly ventilation.

You can step up your productivity with an oven from Searchfield’s Xpress range. These have convection and forced air options that maintain crispness and freshness. The forced air allows you to brown and crisp while at the same time uses the microwaves heat. For more information visit www.searchfield. co.nz or www. alliedpinnacle.com.

March/April 2020

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MINUTES WITH

Tanya Bish Cl i n i c a l Directo r Metlifecare

Tanya Bish has spent the best part of 30 years working in the aged care sector. After graduating from nursing school, her plan was to become a paediatric nurse, but she found herself in a crowded sector struggling to find work. She accepted a position with the Sisters of Mercy on the surgical ward, and soon came to realise that aged care was where she belonged.

“A

lot of our patients were older people, and I really enjoyed that,” Bish told AgedPlus Magazine. “With aged care, you come into contact with such a diverse range of people. It’s their life experience – they’ve lived.

When you take time to talk to people about their life, it’s fascinating.”

Bish enjoys the complexity and variety on offer in her current role as clinical director on the executive team at Metlifecare, which requires her to draw on both her expertise as a nurse and her leadership skills. She recently visited the Netherlands to learn about the ways in which the country is caring for its older adults, particularly those affected by dementia, and returned to New Zealand with plenty of insight into how changes might be made here.

“The Dutch are doing a lot of research into some really innovative technologies to give more freedom to those living with dementia,” said Bish. “At one care home, a fully renovated historic farmhouse where people with quite severe cognitive impairments were being cared for, new residents would wear a GPS tracker so the carers could see where that person naturally headed when they went for a walk.”

Staff could be alerted if residents strayed or deviated from their usual paths, allowing both an increased sense of freedom for residents, and peace of mind for staff and family who might be concerned about their safety.

“The carer could speak to the resident through the GPS device, and say something like, ‘Hey John, looks like you might be heading off in the wrong direction. Do you need a hand to get back for lunch?’ That’s a much more pleasant conversation than a ‘You’ve got to turn around’ directive,” Bish explained. “It was always done in a very dignified way.”

The devices are also able to distinguish between sitting down and falling over, a crucial point of difference when it comes to monitoring residents’ safety. In the coming decades, such devices are likely to become more sophisticated, potentially being integrated into ‘smart’ clothing so that residents need not feel encumbered by a physical tracking device.

Bish is now looking at how some of the technologies she saw in the Netherlands could be implemented in New Zealand, as well as lifestyle practices she witnessed on the farm such as animal care and gardening work, which she felt gave residents a sense of purpose.

“When things are institutional and people feel they’re locked in, they feel very uncomfortable and have a real desire to get out,” she said.

The visit reinforced Bish’s convictions as regards the benefits of Metlifecare’s homestead care model, implemented in care facilities over the past few years. By positioning suites around a small shared kitchen, residents are able to cook or bake for family during visits, sharing meals with loved ones when they choose. This pod design has even been implemented in Metlifecare’s first

dementia community, Toi Toi at Papamoa Beach Village, which opened late 2019.

“In the ‘good old days’, we would never have done that because of the risks around hot water and sharp knives and so on,” Bish observed.

“Yes, we always try to be careful around safety, but the theory is that if it looks like a home and feels like a home, then people will be more comfortable to stay.”

Bish’s hospitable attitude is reflective of a paradigm shift over the last few decades in the aged sector at large. Gone are the days of overinstitutionalisation, with shower schedules, two hourly rounds a day for toileting, and rigid meal routines.

“That’s the polar opposite of what we aim to do now. As part of getting to know a new resident, we get to know their routine, and as much as possible care plans and care delivery are individualised to suit the resident,” she said.

“Staff are au fait with each person’s likes and dislikes, and we also work hard to keep their connection with the wider community. For example, if they had regularly gone to the RSA before they came into the home, we look at what we can do to help them continue with that.”

Of course, happy, healthy residents are only half of Bish’s remit. She is also responsible for ensuring her staff of around 200 carers and 90 nurses are happy and fulfilled in their work.

By all appearances, she is excelling, with all established Metlifecare homes having received either three- or four-year Ministry of Health certification since Bish took office.

“Certification is a bit like a Warrant of Fitness for an aged care provider,” she explained.

“Auditors come into a care home and chat to the residents and their families as well as staff.

They go through resident and staff files to check if all the right processes have taken place, and they also look at staffing hours and quality initiatives.”

The auditors then write a thorough report from which the Ministry decides how long the care home will be certified for. This can be for as little as six months, up to the gold standard of four years, achieved by numerous Metlifecare care homes.

Despite her successes, Bish is keen to pass on the credit, praising her team and their meticulous attention to detail, care, and hospitality. But a great team requires a great leader, and it’s clear that Bish has found her calling in the aged care sector.

“It’s one of those things – until you do it, you don’t get it,” she said. “A career in aged care is exciting. There’s so much complexity and so much a nurse can learn and bring to it.”

As for her own career, while she’s no longer involved in the ‘hands-on’ nursing she used to fill her days with, she still loves visiting residents and staff and keeping her eye on new literature to understand improvements that could be made.

“Once a nurse, always a nurse,” she said. “It’s who I am at my core.”

We always try to be careful around safety, but the theory is that if it looks like a home and feels like a home, then people will be more comfortable to stay.

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R I S I N G S TA R

SARAH KENNEDY REGISTERED NURSE POWLEY METLIFECARE

Sarah Kennedy is a registered nurse at Metlifecare’s Powley retirement village in Blockhouse Bay, Auckland.

A born and bred New Zealander, she grew up in Wellington and Hamilton until moving to Auckland at the age of 12.

Prior to studying nursing, Kennedy completed a Bachelor of Ministry at Laidlaw College, formerly known as the Bible College of New Zealand.

She found her way into the aged care sector after spending an afternoon assisting an elderly couple move into Powley.

“I stopped at reception to ask for an application form without thinking too much about it,” Kennedy told AgedPlus magazine. “When I filled out the application form I thought I was applying to work in the serviced apartments, but I accidently wrote down 'caregiver' and got an interview to work in the hospital.”

Commencing her employment as a caregiver in 2009, Kennedy initially found the demands of her new workplace understandably challenging, but she soon rose to the occasion, growing in confidence and learning how to care for the residents. She went on to study nursing in 2011, though not before experiencing a flood of selfdoubt.

“I nearly withdrew my application to study nursing as I didn't think I could do it,” said Kennedy. “My mum came to the rescue and convinced me to 'just give it a go'.” Following the completion of her nursing studies, Kennedy completed a new graduate year in mental health nursing in acute settings, before finding her way back to Powley as a registered nurse.

A natural go-getter, Kennedy’s ‘can-do’ attitude is a perfect fit for her line of work, which can see her tackling a diverse range of issues each day.

With older adults tending to become unwell very quickly, and often not showing the same signs and symptoms a younger person would, Kennedy often has to problem solve and work hard to figure out what is bothering a patient who may be unable to communicate.

Of course, such challenges are not without their rewards, and Kennedy has found a career in the

aged care sector to offer some deeply gratifying experiences. “On one shift, a resident called me to her room and said she had something to tell me,” she explained.

“She said that I had helped her make peace with her life and that she was ready to die. She died three days later. I was completely shocked as she was a quiet lady and I hadn’t felt that I had done anything special, but something had touched her in a unique way.”

Such profound encounters, whilst not exactly routine, offer nurses and others on the front line of aged care a chance to commune with those in the end stages of life. Kennedy’s involvement with the Poi Project, a scheme focusing on improving the quality of life of palliative care residents, no doubt stems directly from such experiences.

In 2020 Kennedy is planning to pursue a postgraduate diploma in advanced nursing, specialising in gerontology. She is particularly interested in exploring the issue of mental health in older adults, no doubt in part as a result of her experiences on the front line of palliative care.

Outside of work, she is currently learning the Ethiopian language of Amharic, after befriending two Ethiopian caregivers working at Powley who introduced her to their church and community.

Kennedy’s chance encounter at Powley all those years ago led to what has been a fruitful and successful career, and it’s clear she’s found her calling. She is a passionate advocate for aged care and keen to encourage others to pursue a career in the industry.

“We live in a society with an aging population, something which requires a workforce of nurses who are passionate and dedicated to caring for the elderly,” she said. “Nursing in an aged care setting provides unique and interesting challenges and should be seen as just as valuable as nursing in other settings such as surgical or medical.”

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Florentines Me THE PROFESSIONALS CHOICE

Florentines Patisserie is a large wholesale manufacturing and marketing company of premium frozen cakes, desserts and savoury options for the food-service and retail sectors in New Zealand, Australia, Pacific Islands, Tahiti and Dubai. We also offer contract manufacturing and have full time Food Technologists on-site, ready to develop products to your specification and price point.

Spinach Frittata Tray 40x30cm|3.0kg|18 portions

Mediterranean Savoury Muffins 7cm|130gm|9 singles

Bacon & Egg Quiche 4in|170gm|12 singles

Lemon & Raspberry Muffins 6cm|120gm|9 singles

Lemon & Coconut Syrup Muffins 7cm|125gm|9 singles

es & k a C s u o i r e S . .. y n a p m o C s u o us! o i i c i l e r D e y l s u o S i r e .S . . s t r e s Des 14

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enu for Health Care FLORENTINES FOR AGED CARE

One of the concerns facing institutional care is whether a product is suitable for diners who are compromised in swallowing, often up to 20% of any given site’s population.

Florentines are proud of the work we have been doing in Australia alongside Aged Care providers to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework for residents in care. IDDSI is a relatively new international standard that is self-governed by onsite Dieticians, Speech Pathologists and Nurses; guidelines and testing framework can be found at IDDSI.org.

The focus of our IDDSI level 6 (Soft & Bite-Sized) and 7 (Easy to Chew) products is that they are suitable to be enjoyed by all diners. In this way, sites can carry less SKU’s as the desserts delight regular diners and will also lift the spirits of compromised diners looking for a soft item that is not pureed or minced to add variety in a limited offering.

Strawberry Sponge Cheesecake 40x30cm|2.65kg|48 portion

Lemon & Coconut Cake 40x30cm|2.6kg|60 portion

Chocolate & Vanilla Cheesecake 40x30cm|2.88kg|48 portion

Passion & Mango Sponge Cheesecake 40x30cm|2.7kg|48

Custard Slice 40x30cm|2.0kg|48 portion

Glen - Sales Manager 022 121 7277 / glen@florentines.co.nz Andrea - Territory Manager 027 599 8621 / andrea@florentines.co.nz info@florentines.co.nz March/April 2020

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MEET THECHEF

WAYNE KEMP KITCHEN MANAGER, THE POYNTON Wayne Kemp is the kitchen manager at The Poynton, a premium retirement village located on Auckland’s north shore. A seasoned hospitality professional, he first started experimenting in the kitchen at the tender of age of eight, baking cakes under the supervision of his mother, a cooking teacher.

U

pon leaving school, he supported his part-time studies by working full time, achieving a City & Guilds Qualification. He subsequently spent six years working as a head chef at various establishments around the South Island before returning to Auckland to work in a hotel.

“That’s where I learnt a lot of the skills I have today,” Kemp told AgedPlus Magazine. “We have every kind of service and amenity that the top hotels in New Zealand have here at the Poynton.

The only difference is that we have 24-hour nurses on site for our guests, and a 99 percent occupancy rate, which must be the envy of every hotel!”

Following a stint as executive chef for Auckland’s largest convention centre, where he and his team were required to provide plated meals and buffets for up to 1000 people at a time, Kemp and a business partner set up Pickles Café and Catering, eventually opening three outlets.

Selling the company after five years, Kemp returned to work for a convention centre for seven years, before taking up his position at the Poynton, initially as a temp.

“I got a placement at the Poynton just for a month,” said Kemp. “I enjoyed interacting with the residents and the staff, and when their chef left I was offered the job. I’m coming up on three years here and still loving every minute.”

Whilst life at the Poynton follows many of the same rhythms as in a hotel, with a la carte breakfast and lunch seven days a week, a licensed café with cabinet foods and barista-made coffee, and a la carte dinners on Thursdays and Fridays in a licensed restaurant, Kemp is keenly aware of the extra steps aged care providers must take

to ensure their residents’ needs are taken care of. All of his menus must be dietician-approved, and whilst, like many chefs, he was no fan of texture-modified foods, a brief stay in hospital confirmed for Kemp the importance of making such allowances.

“I’m used to serving meals that I would like to eat, and pureed mince moist meals weren’t on my list,” he admitted. “But after staying in hospital for two weeks and eating nothing by mouth the whole time, I realised how important meals are to residents. As long as it’s tasty, healthy, and presented nicely, residents really look forward to their meals, even if they are pureed. I would have given my right leg to get any type of pureed food in hospital.”

It’s perhaps for this reason that Kemp has noticed an increasing trend for slow-cooked meats like beef cheeks or lamb shanks in the aged care sector. Cooked over a low heat for up to twelve hours, the end result’s ‘melt in your mouth’ texture provides both a functional and delicious meal solution for those less able to chew. Elsewhere on the menu, Kemp’s salt and pepper calamari and Guinness hot pot have been staples of his repertoire for years, and remain firm favourites at the Poynton.

Over the coming months, Kemp and his team are planning on introducing some new and exciting dining experiences for residents, including spit roast rolls served every Saturday at the Poynton’s BBQ courtyard with salads and drinks, alongside Streets ice cream. Towards the end of summer, the introduction of a happy hour in the Poynton’s licensed restaurant is sure to go down a storm, and

I realised how important meals are to residents. As long as it’s tasty, healthy, and presented nicely, residents really look forward to their meals, even if they are pureed.

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Kemp’s plans to introduce optional takeaway hot meals will provide residents with a regular opportunity to dine in their apartment at leisure.

Outside of work, Kemp remains an enthusiastic chef, with a particular taste for Indian and Thai cuisine, a passion he sometimes indulges at the Poynton. “We did an authentic Indian buffet here in conjunction with some of our residents,” he explained. “It was so successful we had to bring in more tables. For our tenth anniversary, we also put on a cocktail party for 250 people, showcasing food representing all our residents’ different cultures from around the world.”

T R A D E TA L K

METLIFECARE’S

VIRTUAL VILLAGE

Metlifecare has launched a new online activities calendar Virtual Village alongside a raft of other initiatives to support residents at its 25 villages to stay connected and stimulated during the lockdown period.

“Retirement villages are deemed an essential service for good reason and Metlifecare staff have mobilised quickly to provide additional services residents need in hibernation,” explained Chief executive, Glen Sowry. “Supporting our residents during these challenging times is our number one priority. We have assembled a wellbeing taskforce to design a range of initiatives to ensure our residents are supported, engaged and in good spirits during this challenging period.”

Virtual Village is a simple-to-use online activity calendar to give residents a sense of routine and something to look forward to each day. It features an entertaining daily quiz where residents can pit their wits against their neighbours, villages can take on other villages and Kiwis across the nation, as well as interactive activity sessions hosted by beloved entertainment personality Jason Gunn.

Recorded Auckland Philharmonia Orchestra performances and in-home workouts will also form part of the mix.

The virtual activities have been carefully considered to incorporate the six dimensions of wellbeing critical for health and happiness in old age, which were defined in an Auckland University of Technology study supported by Metlifecare. Those dimensions are: physical, vocational, intellectual, social, emotional and spiritual.

Other measures introduced through

Metlifecare’s villages are an online wellbeing hub with a wealth of useful content and resources to keep residents socially and intellectually engaged despite their physical distance.

From advice on getting connected to Facebook, to handy recipes, brain teasers and useful articles, the content at Metlifecare’s wellbeing hub is organised according to its holistic wellbeing approach.

Recognising that everyone has different wellbeing needs, which continue to change as our lives do, Metlifecare worked with the Auckland University of Technology (AUT) School of Health Science to develop Six Dimensions of Wellbeing for Seniors.

AUT was a natural partner for this programme, with more than 20 years of research experience covering the health and activities of older people.

It started with a pilot programme at Greenwich Gardens, where AUT reviewed residents’ activities schedule against the dimensions, to ensure it provided a well-balanced selection, then trialled their approach with residents fully involved in the feedback loop.

The wellbeing hub also includes a wellbeing phone call system to ensure residents have the chance to enjoy a chin-wag or reach out to staff about any issues throughout the day, plus a menu of options for accessing groceries and fresh, readymade meals so residents don’t need to pop to the shops.

“Our cafes have closed but our kitchens have adapted their service to deliver ready-made meals to residents’ homes, and we’ve worked with our external supplier to develop a tailor-made

shopping list service,” noted Sowry.

“Residents can order bread and milk through our kitchens, which will be delivered to their door every day. We have increased our staffing at village gates so if friends or family want to drop groceries, devices for connectivity, or other essentials off at the gates during normal village hours, we can ensure they are promptly delivered.”

For residents not experienced with technology, staff would provide support with setting up online accounts, placing orders, connecting online with family, and accessing the Virtual Village and wellbeing hub.

“Connectedness is critical at this time and we want to ensure our residents can stay in touch during the mandatory distancing period,” said Sowry. “We are providing active assistance for residents who haven’t used this type of technology before and we’ve set up a tech support line to virtually assist residents in their homes to make use of technology.”

“We strongly support the government’s advice for over 70 year olds to reach out, don’t go out, and we’re here to help our residents whenever they do reach out.”

Sowry noted that feedback from residents and their families had been very positive with a lot of comments welcoming the additional support.

Several incoming residents brought forward their move-in date, allowing them to join village communities before lockdown.

Those residents, prospective residents and, in fact, all Kiwis are able to virtually experience some of the benefits of village life by visiting www. metlifecare.co.nz/wellbeing-hub.

Supporting our residents during these challenging times is our number one priority.

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SHOWCASING INNOVATIVE, TRENDING AND DESIRABLE PRODUCTS FOR THE RETIREMENT & AGED CARE SECTOR Want your product featured? Contact sarah@reviewmags.com.

BEDSIDE BEAUTY

The Cilindro bedside table is a beautiful addition to any bedroom space. Finished in grey washed oak with a matt black glass top, it is a perfect balance of two complimenting materials.

Its round shape adds a fun geometric element to the bedroom, while the brushed oak adds a sense of luxury.

For more information, visit www.collage.co.nz.

SONY TURNTABLE WITH BLUETOOTH CONNECTIVITY

This premium piece of modern entertainment boasts its sleek, minimalist design.

With Bluetooth connectivity, experience a new wireless freedom. Sony's Turntable has one-step auto playback which allows you to pick your favourite record. Its quality build also promotes a balanced and stable sound, paired with a thick and sturdy dust cover to resist resonance. Tune in via the Bluetooth transmitter with speakers, a soundbar or your headphones.

WAITUI MANUKA HONEY MALT WHISKEY This small batch single malt is one of only a few true honey malt whiskeys produced in the world today. Distilled from a malt mash, aged in French oak honey mead wine barrels, and finally balanced with the ancient waters of the Te Waikoropupu aquifer resulting in a distinctive single malt honey whiskey.

Only small batches of the “Waitui Malt Whiskey” are produced then hand bottled and labelled ready for sale. Waitui Manuka Honey Malt Whiskey goes back to the first age whiskeys made by monks that brewed honey mead and drank ale. The aroma is a smoky butterscotch and manuka honey with hints of malt and oak. On the palate are beautiful woodsy flavours of manuka and oak, a smoky nuttiness with a smooth molasses finish. For more information visit www.kiwispiritdistillery.co.nz.

POLAROID NZ

Polaroid is back and better than ever. With more ways to play, it’s no surprise the OneStep + is a top seller.

The OneStep + is the iconic Polaroid instant camera reinvented, with Bluetooth wireless technology you can connect to the Polaroid Originals app and unlock six creative tools. Discover double exposure, light painting, a remote trigger and manual mode – all of which enable you to push your creativity to the limits.

A secondary portrait lens allows you to get closer to your subject with a sharper focus. Its powerful flash and long-lasting rechargeable battery lets you shoot anywhere, any time. Polaroid NZ is looking for retailers to partner with for in-store pop ups. For more information, email: nz.sales@brandsaustralia. com or call: 09 801 0019.

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FAREWELL SUGAR, HELLO FINERY

Finery vodka soda cocktails are for discerning, sociable grown-ups who appreciate good food and interesting company. Each is made with a purist dedication to craft and exacting standards, from honest ingredients, such as seven-times-distilled sugar cane vodka, sparkling water and considered blends of fruits, teas and botanicals.

Perfect to sip or session, each one is vegan friendly (except Ginger, Green Tea and Honey) and free from sugar, carbs, and gluten. Created with a light touch, and unpasteurised, to capture the taste of every delicious natural element in all its glory. The sum of all these great parts is Finery – a deliciously clean, subtle and thoroughly refreshing vodka cocktail. Ready to enjoy. And impossible to resist.

Flavours include sublime Vanilla & Elderflower, bittersweet Grapefruit, Cucumber & Mint, uplifting Ginger, Green Tea, Honey, Mint & Lemon and bracing Lemon, Lime & Black Tea. For more information visit www.finerycocktails.co.nz.

WET/DRY VACUUMS

Clean away dirt and water with Tennant Wet/Dry vacuums, and choose the right size and power level that you need. With advanced mechanical design, compact and lightweight machines ensure no loss of performance and can withstand up to 800 working hours.

Also hosting quiet performance so your floors can be cleaned without disrupting work nearby. Each machine comes with SANIFILTER – Certified Antibacterial Treatment. ​​This treatment is of the filters with silver ions (Ag+ ions) where it destroys bacteria's membrane cell, fungus, viruses, micro parasites and inhibits their proliferation.​​Sanifilter has good cleaning resistance, up to 5 washes at low temperature (T=40°C). Immediate and effective action on the collected material avoiding bacteria reemission in the exhaust air. Antibacterial activity against both Staphylococcus Aureus and Klebsiella Pneumoniaes verified according to the JIS L 1902:2008 International Standard. ​For more information contact Tennant New Zealand 09 253 9013 or visit www.tennantco.co.nz.

PROTECT AGAINST INFECTION

Outbreaks of infectious illnesses like COVID-19 mean it is critical for businesses to do everything they can to minimise the spread of bacteria.

The average office desktop is home to 400 times more bacteria than the average toilet seat. The Medigenic Infection Control Compliance Keyboard aims to tackle the fact that conventional keyboards spread more than just words.

This unique keyboard sets off audio and visual alerts at user-defined intervals, reminding the user to wipe it clean with any hospital grade disinfectant. The flat surface allows quick and easy disinfection and prevents bacteria from building up between the gaps of a conventional keyboard. A removable silicone cover means that you can replace a single component as opposed to the whole unit in the case of long-term wear and tear.

Get in touch with Biodecon if you think your workplace could benefit from the Medigenic Infection Control Compliance Keyboard. Infection control mice are also available.

For more information call 09 442 4025, email office@biodecon.co.nz or visit www.biodecon.co.nz.

MADE BY PEN

Made by Pen is an exciting Australian-based design studio that creates original, architecturally inspired-products through a unique collaborative process.

Linea by Jim Hannon-Tan for Made by Pen, is a multi-purpose tabletop organiser inspired by Oscar Niemeyer’s National Congress building and its sleek, modern lines.

The small-footprint organiser is a functional answer to keeping clutter organised. Linea boasts a wide range of applications, from the office to kitchen to bathroom to bedside.

The interchangeable components, and simple design allow you to mix ‘n’ match colours to suit your décor. You can grab these organisers in either silicone or metal.

For more information visit www.madebypen.com.

A CONTEMPORARY GEM

Created by the design studio Yonoh, the compact Ginger armchair blends gentle contours with a comfortable, contemporary design. Inspired by the bulbous stem of the medicinal ginger plant, the upholstered armchair is solidly built without appearing heavy. A slight bend on the upper part of the chair legs pays homage to TON’s signature wood-bending technique. The upholstered backrest and armrests are made from a single piece of pressed plywood, creating a neat and compact unit. The result? A very comfortable yet lightweight armchair.

For more information, visit www.statementid.co.nz.

ON THE ROCKS

Roku is a premium Japanese craft gin created by the House of Suntory in Osaka, Japan.

Built in 1919, the Osaka distillery uses four different distillation methods to extract the best and purest flavours to create a truly unique gin. Inside every bottle of Roku, six Japanese botanicals of the highest quality are brought together: Sansho pepper, Sencha tea, Yuzu peel, Sakura leaf, Gyokuro tea, and Sakura flower.

This balance of ingredients is a testimony to Japan’s renowned craftsmanship, employing traditional and modern techniques in its creation.

Available at liquor stores for $54.99.

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FISH ANDCHIP

Life under lockdown is less than ideal. With residents restricted to villages, they, like us all, feel both bored and scared of the future. In these uncertain times, even something as simple as a familiar meal can give much-needed comfort. Limitations in ingredients may be a setback but it doesn't mean you can't create some good old fashioned comfort foods, including the iconic fish and chips - surely the ultimate comfort food. Studies show that comfort foods not only satisfy hunger but also provide emotional comfort. Associated with childhood memories, comfort food often induces feelings of nostalgia and in these challenging times, simple recipes cooked well, are a good way to make residents feel safe and cared for. Nothing says comfort food more than fish 'n chips - an iconic Kiwi favourite. We've curated a few of our favourite suppliers to enable you to create the perfect dish, every time.

McCAIN SURECRISP

The rise of food delivery is changing the foodservice landscape. Everyone now has access to any type of cuisine at their fingertips, increasing competition beyond traditional borders, as they look to cater to their busy lifestyles by having restaurant quality meals at home. Fries play a vital role in the eating out experience

and set the scene for the entire meal, so they need to be hot and MUST be crispy.

Sadly, 82 percent of consumers experience soggy, cold, poor quality fries via delivery and take-away. Further to this, 83 percent of consumers would not order fries through a delivery service at all, with

over half saying they did not have the confidence that fries would be delivered hot and crispy. SureCrisp is the game-changing fry that allows operators to offer a consistently crispy fry across delivery, take-away and on premise channels.

ordering fries as a go-to-side.

• DELIVERS Profitability: Increase sales by expanding your delivery area and confidently offer one of the most popular and highest menu items for delivery and takeaway, as well as onpremises.

• DELIVERS on Superior Hold: Advanced Batter Technology for a hold time of up to 30 minutes*, and crispier for three times longer.† • DELIVERS on Texture: Fluffy interior with a crispy exterior.

• DELIVERS on Operational Simplicity: Avoid menuing two different fries on premises, take-away and delivery with SureCrisp that performs on plate and in pack.

• DELIVERS on Consumer Satisfaction: Exceed consumers’ expectations for fry crispiness, and increased consumer confidence of

Gluten Free Formulation ‡ * Based on a delivery time of 30 minutes from preparation, under simulated conditions. Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. † Compared to McCain 10mm Fast Fry. ‡ Manufactured in the same production facility that processes products containing gluten. May contain gluten.

OVER 50 YEARS OF FISHING Sealord is a proud New Zealand company and the country’s bestknown seafood brand. With fishing operations in New Zealand and Australia, it is one of the largest seafood companies in the Southern Hemisphere. With more than 50 Years of fishing experience, farming,

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processing and marketing operations, Sealord consistently delivers quality seafood to its customers around the world.

Established in 1961, Sealord’s New Zealand fishing operations are based in Nelson, where they manage all aspects of the deep water operations

from harvest through the sales.

Sealord operates eight deep sea vessels in New Zealand waters.

Sealord knows what it takes to succeed and has been the most popular retail seafood brand in New Zealand for decades. It has a large range of retail and foodservice

seafood that includes fresh, frozen, coated, smoked and canned products. Their foodservice products are made with chefs in mind.

For morning information about Sealord NZ or our products visit www.sealord.co.nz or email information@sealord.co.nz.

FROM FIELD TO FORK

For over 40 years, the iconic brand Mr Chips has supplied premium potato and kumara products to New Zealand and the world. Mr Chips is a 100 percent New Zealand owned and operated family business based in Auckland.

If you’re looking for a true ‘field to fork’ solution, look no further than Mr Chips. Locally owned and locally grown by Mr Chips own farmers, allowing full control of product and supply from farm to plate. The raw potatoes are grown for Mr Chips on farms throughout New Zealand in Pukekohe, Waikato, Hawkes Bay and Canterbury.

As Mr Chips is owned by the growers it is in a unique position of having a vertically integrated supply chain. The fully certified seed program ensures that the

produce is completely GMO-free giving consumers the confidence that they’re eating a premium product.

Mr Chips take pride in the ability to respond to consumer demand and industry trends promptly. Look no further than the sweet potato products, Sunglaze Sweet Potato Wedges and fries are an example of this innovation. These are made from the sweetest potato variety the Orange Beauregard sweet potato.

This produces vibrant coloured chips and wedges with a crispy coating on the outside and a sweet

soft interior.

Restaurants, cafes and endusers alike appreciate that they are getting the real kiwi deal with Mr Chips. They have confidence in knowing where their premium chips and raw material has been grown with sustainability at the forefront of their minds; meanwhile supporting a fellow kiwi company. The premium crunchy chips keep them coming back for more!

If you’d like to have a sample for your business please go to www.mrchips.co.nz or email info@mr-chips.co.nz.

H OKI New Zealand

PANKO PORTIONS 3.6kg

HAND CUT NZ HOKI FILLETs in a freshly baked japanese panko crumb FOR MOR E INFOR MATION ABOU T WH AT SEALOR D FOODSERVIC E CAN DO FOR

YOUR BUSINESS VISIT WWW.SEALOR D.COM

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Kiwi’s Favourite Catch

BE PEOPLE’S CHOICE!

2020 will see the push for food service operators to choose New Zealand grown and processed frozen fries.

2020 will also see the annual People’s Choice Award where consumers get to vote for their favourite chip shop and criteria to enter will be based on having a current certificate from The Chip Group to demonstrate Best Frying Practice as well as proven choice of New Zealand grown and processed fries.

Awards will be announced and presented at the biennial New Zealand Chip Fest in mid-August and guarantees to generate a lot of media and public interest. Almost 8,000 votes were cast in the 2019 People’s Choice Awards, an increase in engagement of 150 percent from the 2018 competition. It’s clear that New Zealanders love #bestchips and that operators can grow their business

through Chip Group training. To qualify for entry in competitions shops must have at least one staff member who holds a current Chip Group Best Fry Practice Certificate and buy New Zealand frozen fries.

Chip Group offers free online training, it only takes 20 minutes to become a certified Chip Group Trained operator. The training will improve the quality of your product with best frying tips and improve business as well, with handy hints to save you time and money.

Go to www.thechipgroup.co.nz/ courses/the-chip-group-onlinetrainingcourse/ to take the online free training and have your certificates posted to you. Take pride in your industry with this Potatoes New Zealand and Ministry of Health co funded training. Ask your New Zealand fries sales team about Chip Group training.

Snapper is still the most popular fish to eat in New Zealand.

Snapper has tender white-topinkish flesh, rich in a naturally occurring amino acid called glycine, which results in its characteristic sweet, mild flavour.

From fine dining to the fish & chip shop, Snapper is a highly versatile fish that can be poached,

baked, smoked and fried, whole baked, it is a taste experience that is hard to match.

You don’t have to feel guilty about choosing Snapper either, as most of the Snapper stocks in New Zealand are at either stable or increasing levels. This fish has no sign of being knocked off the top spot any time soon.

SEARCHFIELD

Commercial microwave ovens by design are one of the most efficient and lowest cost appliances found in commercial foodservice kitchens. Commercial microwaves use up to 80 percent less energy than conventional ovens.

Microwave ovens cut energy costs by only using energy when cooking – eliminating the need for precooking and holding. During the cooking process, existing water molecules within the food are activated to create steam and shorten cook times even more.

Plus there’s no need for costly ventilation.

The next step up is the Xpress range (pictured). These have convection and forcedair options that maintain crispness and freshness. The forced air (impinger) also allows us to brown and crisp while at the same time using microwaves to heat.

Only the best for your kitchen.

Searchfield – Providing the FULL range of Menumaster since 1992 For more information call 09 972 0572 or email sales@searchfield.co.nz www.searchfield.co.nz 24

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EQUIPMENT

NOT YOUR AVERAGE FRIDGE Medical grade refrigerators are a far cry from those that you find in your home kitchen.

They are designed to meet specific demands and to maintain medical equipment, supplies, and vaccines at a controlled temperature. They are widely used in hospitals, clinics, and aged care facilities for everything from insulin, chemotherapy drugs, topical preparations, eye drops and so on.

Its function of keeping its contents at a controlled, sustained temperature ensures efficacies of the medications and plays a fundamental role in properly preserving medications.

In recent years, the health care sector, particularly surrounding technology, has seen tremendous developments and advances which allows for new treatments to be made available in more facilities and help improve the quality of life for many residents with various health conditions. The use of climate control, medical refrigeration has become an indispensable resource for aged care facilities. There is now a growing demand for equipment and also maintenance services as when medicines and climate-controlled products are incorrectly stored, the financial loss can be high. It is therefore essential that timely, regular maintenance and repair services are carried out in order to prevent

breakdowns and possible variations of temperatures.

There are common misconceptions, however, when it comes to medical refrigeration and the complexity of the services and management involved in this. The use of modern equipment and techniques, as well as advances in medicine, may become more technical but this does not mean that the processes and admin do as well.

TAKING ADVANTAGE OF AD FOR MEDICATION AND FOOD REFRIGERATION “AD (Artificial Decision making) is finding more and more application in areas where large quantities of small data packets from monitoring a process can be analysed to enable smart decision making.

These small packets are normally continually being fed to Cloud servers from sources such as machinery, manufacturing, agricultural and other processes. That flood of data is coming from small sensors every few minutes be it for rainfall, temperature, pressure and other variables. It is fed into analytical software that can then produce a decision as what the next potential action could be.

QVisual Ltd’s new fridge monitoring system Mimocool incorporates just such analytics. It validates hundreds of bits of temperature data being sent to it by remote small low cost battery sensors in fridges, chillers, walk-ins and more. Its purpose is to review a mass of temperature data and to make an intelligent decision as to a next step.

Most of the vaccines, medications and food stuffs stored in refrigeration units have to comply with upper and lower limits. For example from 2-8deg. In the early days of manual temperature logging, any transgression outside those limits would either not be detected at all or logged manually in a notebook. Once a day. That data would be collected manually and

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human decisions made as to whether good or bad.

Nowadays, smart new sensors can now pass on that temperature data every six minutes. Lots of data that contains vital information.

Mimocool uses decision making to monitor that data, watching for any temperature diversions from normal. It might deduce that the transgression is only a blip without any damage to the contents.. On the other hand if the situation is not showing signs of recovery after 20 mins, software will raise a flag to inform staff that investigation is needed.

If however that temperature climb indicates any downward movement before 20 mins is up, it will hesitate and will watch that downward trend for any deviations from recovery. If a further uplift occurs in that time then the analysis will initiate an alert.

After raising an alert, the software is always watching for signs of correction by staff. If nothing positive is seen in time, it will generate a second red alert. Otherwise it is continually on watch out for any sign of an upward trend again

until the fridge or freezer is back below its upper limit.

This may be a small but typical application of Artificial Decision making. But given the amount of data being logged every six minutes from low cost battery sensors, plus the staff time saved, it makes absolute sense to use it effectively. It faithfully automatically logs and stores everything 24/7.

Importantly, it only calls out staff if it is positive that the problem needs physical attention.

Most importantly and this is a very critical step forward, it is proactive in operation, sorting out an issue before it becomes a major problem.

Artificial Decision Making is an interesting and cost effective new platform going forward.”

John Williams MimoCool johntw@qvisual.co.nz www.qvisual.co.nz

Rollex Medical is New Zealand’s only specialist medical refrigeration and monitoring provider, importing and distributing innovative products with a medical and technical emphasis.

The business supplies medical and pharmaceutical refrigerators and freezers, along with a multitude of data-logging and real-time temperature monitoring solutions. As the exclusive Australasian distributor for LEC, Pol Eko and Angelantoni medical and bio-medical refrigerators, incubators and thermostatic chambers, they are the market leaders and the only medical refrigeration company that has been endorsed by the Pharmacy Guild of Australia for the last 15 consecutive years.

Rollex is the preferred supplier in both sales and service of purpose built medical refrigerators by many government and health providers as well as regulatory bodies.

Its reputation in the industry is held in high regard and the team is committed to helping you achieve and maintain the high standards of keeping your refrigerated medical products in accordance with the cold chain protocols.

Providing refrigerators fully compliant with the NZ cold chain standards, Rollex ensures all models include a controller with audible and visual alarm indicators, as well as a lockable door, built-in min/max recording and extended warranty options for regularly serviced units.

Rollex Medical also offers refrigerators with cloud monitoring equipment embedded within the fridge body, along with its patented Compressor Override Control System, which has the ability to retain operating temperatures in almost all fault scenarios, protecting valuable product from avoidable damage.

Refrigeration and temperature monitoring is the company’s core focus and it has a fleet of dedicated service vehicles always travelling around the country and a well-established network of third party contractors available in all regions. “This gives us the ability to provide unbeatable service nationwide,” said Ashlea Bitanga, general manager at Rollex Medical. “Our team of service personnel are very knowledgeable, and are able to provide valuable advice and support whenever required.”

Ashlea said that providers of vaccinations often incorrectly assume that a medical refrigerator operates in the same manner as a domestic-style refrigerator. “A domestic refrigerator will often fluctuate in temperature from 4-12 degrees in normal operation. By comparison a medical refrigerator (operating under NZ cold chain conditions) will retain its temperature between 3.5-5.5 degrees in normal operation with strict temperature limits of two to eight degrees.” Due to this increase in work load, a medical refrigerator is under far more mechanical stress, therefore the importance of preventative maintenance is very high. This is the reason why the NZ cold chain standards call for replacement of refrigerators used for storage of vaccinations after 10 years of operation.

One of the biggest challenges when it comes to medical refrigeration is ensuring users understand key concepts with regards to the optimal operation of the fridge, such as: airflow within the chamber, the effect of door openings (especially with high ambient temperatures), and identifying

Quality Medical

known events (such as restocking of product) in order to not be mistaken as a temperature breach.

Benefits to aged-care providers in having medical refrigeration on-site ensures all medications or similar are kept in their correct temperature range at all times. A full, timestamped temperature history from a data-logger or real-time temperature monitoring within the fridge provides absolute peace of mind that product has not been exposed to high temperatures, therefore having full confidence in its efficacy.

As NZ has strict cold chain standards, medical refrigerators all must feature lockable doors, which means you don’t need to position the unit in a secure location. User operation is very simple, and all documentation is provided with delivery of a new unit. If users require assistance, Rollex Medical have a 24-hour support line available.

Staff are able to perform alarm management (identifying and clearing alarms) and minimum/ maximum temperature recording and resetting, with very minimal training.

Medical refrigerators are required to be serviced annually, and Rollex Medical provide exceptional after-sales service and support. Should customers choose to have them perform their annual preventative maintenance, then their warranty is automatically extended to three years.

For more information on leading-edge technology and innovative products and services available in New Zealand for projects large and small, contact sales@rollexmedical.co.nz or call 09 274 0707.

Refrigerators

Built to meet all your Cold Chain Requirements Rollex Medical are New Zealand’s largest and most trusted supplier of Medical Refrigeration products.

With over 15 years experience in the industry, we will help you procure the best cold-chain compliant medical fridge for your needs.

Supplying Medical & Pharmaceutical Refrigerators & Freezers, along with a multitude of datalogging and Real-Time Temperature Monitoring solutions.

Talk to our Team today to see how we can assist you with your Refrigeration and Monitoring Requirements!

ROLLEX MEDICAL (NZ) LTD

38E Highbrook Drive, East Tamaki, Auckland 2013 Phone: 09 274 0707 | Email: sales@rollexmedical.co.nz | www.rollexmedical.co.nz March/April 2020

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GRAPE TOGLASS

GRAPE TO GLASS

Yealands

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said Wentworth. The objective was announced as Yealands joined International Wineries for Climate Action (IWCA), a collective group committed to tackling the severity of the climate crisis by creating climate leadership in the wine industry. Whilst still in its infancy, the organisation’s emphasis on collaboration and accountability, and its efforts to develop a universal system of measuring and reporting sustainability levels for wineries, will surely be of increasing utility as the industry moves towards a greener future. By and large, New Zealand’s wine industry is very much at the forefront of global sustainable production, with its Sustainable Winegrowers programme incorporating 98 percent of the country’s vineyards, and Wentworth and the rest of his team at Yealands are optimistic that the country can continue to lead the way.

“The very nature of sustainability means that there is always going to be room for improvement, and with growing consumer awareness, everyone is going to come under increasing scrutiny,” he said. “As an industry, we have to continue to adapt and work collaboratively, whether it be through Sustainable Winegrowers, IWCA, or other like-minded groups. Working together will ultimately mean we can achieve more.”

O TW N E MICHAEL W

focusing on three key areas – emissions from diesel burn, energy used in the winery, and emissions from shipping wine to market – Yealands has been able to develop a plan to help implement the 25-year goal it has set for itself. Increasingly, the company is seeking to bottle more of its wine in market, closer to the customer, reducing the amount of transport emissions through shipping more wine and less packaging.

Similarly, Yealands is looking to increase the use of biofuel within the winery, currently burning approximately ten percent of its vine prunings in purposebuilt boilers which provide all the hot water heating needed on-site.

Thankfully, sustainability is at Yealands’ core from inception thanks to founder Peter Yealands’ green vision for the company. The first and only Toitu Carbonzero-certified winery since inception, Yealands already has plenty of infrastructure in place to render its goals achievable.

“In terms of the more distant future, we are fortunate to have strong relationships with both Massey and Lincoln Universities, who are doing exciting research into new technology and initiatives which have the potential to have a marked impact on reducing our emissions,”

RT H

F

ounded in 2008, Yealands Wines was guided from day one by the philosophy that great wine can only be created in partnership with nature and has always aimed to become one of the world’s most sustainable wine producers.

Nestled in the Awatere Valley, the southernmost, coolest, and driest of Marlborough’s wine-growing regions, the winery’s proximity to the coastline and strong offshore winds impart a distinctive mineral and fresh herb character to its produce. A patchwork of microclimates, whilst resulting in lower-yielding vines, allows Yealands to treat each block according to its own unique characteristics, giving the winemaking team a vast array of flavours with which to experiment when it comes to blending.

For almost twelve years now, Yealands has remained steadfast in its commitment to its sustainable philosophy. The company recently made headlines by announcing its intentions to lower its carbon emissions by 80 percent by 2045, and 50 percent by 2030 – dramatic goals which speak volumes about the seriousness of Yealands’ approach.

“Eighty percent is pretty scary, particularly when we are starting from a pretty efficient starting point,” said Michael Wentworth, general manager of external relations and sustainability at Yealands. “We have reduced our emission intensity by close to 20 percent since 2012, but we still have a long way to go.” By primarily

You can judge us by the number of gold medals and trophies.

We would recommend judging us by the glass.

Available in fine wine retail outlets.

WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE

TECHBYTES

Seniors Battle It Out

Feros Village residents over the age of 80 have been figting in a galaxy far, far away while psychology and behavioural science researcher, Alex

McCord has been studying the impact of gaming on their mental processes.

Research suggests that seniors benefit greatly from playing video games.

The University of New England postgraduate student found that residents of the villages in Kingscliff and Byron Bay, who regularly played Star Wars: Battlefront, significantly improved their ability to switch tasks and maintain visual attention – benefits that were sustained for a month.

"Twice weekly gaming over three weeks also significantly improved working memory immediately after game play, but the gains regressed a month later," said McCord.

"This suggests that game play should be ongoing to preserve its positive effects and, with that, Feros Care has now introduced gaming to two of its residential villages on a regular basis."

While research into the cognitive benefits of action video gaming has been conducted in both the very

young and people aged 70-79, the genre has not been widely studied in the 80+ age group, or among residential care residents.

Feros Care CEO Jennene Buckley said the positive results of this research led the organisation to swiftly embed gaming in its residential care program.

"At Feros we want our residents to live bold, healthy, connected lives, and gaming is helping them to do that," said Buckley.

"It's one way we can assist residents to stay in control of their ageing and to push the boundaries, while retaining some important physical and mental skills. It's also a lot of fun. We have some very agile Jedi knights in our ranks." Feros Village Wommin Bay's new group activity called 'Grand Gamers' is held weekly, with residents aged 75 to 95 participating regularly.

Smart Traffic Lights Streets look to be made safer by a Dutch company who are introducing an intelligent traffic light system that lets people with mobility issues ‘hack’ traffic lights to receive extra walking time.

Crossing the street can be a scary experience for the elderly or people with limited mobility, who often find themselves in the middle of a pedestrian crossing after the walk signal turns red. Dynniq is in the process of a developing a solution to this with its CrossWalk app that

works in collaboration with GPS devices to give those that need it extra time to cross the street. When the traffic light senses an app-carrier is near, it will automatically allocate extra crossing time. In addition, CrossWalk provides a solution for the noise pollution from sound clickers at traffic lights. These are only activated when a blind or visually challenged person comes close to the junction.

Otherwise this audio signal is turned off and does not create unnecessary noise in the area.

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Maintaining Independence

Start-up Secures $2M In Funding Adelaide start-up, which provides software management solutions for the National Disability Insurance Scheme (NDIS), has raised $2 million from venture capital fund Equity Venture Partners to accelerate the growth of its workflow management platform for disability and aged care providers.

Tech entrepreneurs Joseph Mercorella and Matthew English founded Lumary two years ago after they identified the need for technology solutions that could deal with the complex relationships between providers, consumers and partners all participating in the Government’s NDIS funding

program.

“The investment has come at a time for us to expand our offering to support more of the market. The first two years were about listening, learning and developing both software and a framework to support the consumer, carer and provider. By establishing this solution, we have helped to develop a commercially competitive environment, which is what’s best for the consumer” said Lumary CEO, Joseph Mercorella, “Our mission is to support and make a difference in the community that we serve and leave a legacy that we truly made a difference in a huge chapter of Australia’s health care journey.”

Many elders are affected by arthritis and musculoskeletal conditions which make it difficult to carry out even basic household activities. Regular home appliances are not always designed with this in mind. Alex Worthington has conceptualised a vacuum that aims to solve this. The Vivo vacuum

cleaner is built on the ethos of inclusive design. Its ergonomic build reduces load and strain on the user. The two handles have been specifically designed to reduce the force required to push the vacuum and enables the person to use hands, arms, and even their body weight as they stand right behind the machine. Rather than having to push and pull the vacuum, it is designed to just the forward motion. The Vivo Vac will automatically charge when put back on the dock. once docked, the dust hole on the dock aligns itself with the dust deposit hole on the vacuum and the dust from the device is sucked into a bag inside the dock. The dust bag container is up high on the device so there is no need for bending and it works for several sessions before needing a replacement.

Digital Literacy March will see a new programme be launched across Australia that helps to increase digital literacy for older Australians. The Be Connected Young Mentors Programme has recently completed a trial across Australia in which high school students assisted the elderly community to navigate the online world safely. But project manager Jill McNaught believes that it goes much further than this, it also helps students to learn

skills in leadership and community connection, breaking down the stereotypes on both sides of the generational gap.

The Australia-wide initiative empowers all Australians to thrive in a digital world. Online learning resources are available as well as a Network of community partners the Be Connected Network - who offer in-person support so those who need it can develop digital skills and confidence.

GIN•VODKA•PALE ALE•PILSNER•IPA

www.parkers.kiwi • drinks@parkers.kiwi • @parkersbeveragecompanynz March/April 2020

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When provenance matters, choose GHIOTTI

www.ghiotti.co.nz | support@europeanfood.co.nz | +64 9 551 7410 32

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