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Chair Malcolm Fielden opened the meeting with a toast to Rotary International. David Jones again stood in for Gerard and with his humour, left members positively reeling! Announcements: Russell Rolls confirmed that the DIK Working Bee date is Saturday 22nd June and fast approaching. Volunteers should advise him if available. President-Elect Warwick asked that members who had not yet responded to his request for their Committee preferences to enter details on the forms available on the tables and leave with him at the end of the meeting. President Neville’s announcements followed: Rob Hines had reported that the deep tube water project in conjunction with sister club RC Rabindra Sarobar as well as RC Calcutta Metropolitan was now delivering clean water. Our Club can rightfully be proud of this achievement. Any members who wished to attend the District Changeover to DGE Grant Hocking on Sunday 30th June, should advise President Neville. A table from our Club is being put together. Congratulations to Stuart Cardell who is taking on the role of District Chair – Youth Programs for the year ahead. Well done to two members, Therese Robinson and Rohan Williams who had completed the Rotary Leadership Institute program conducted over two weekends.
Guest Speakers: Darren Benfell, Managing Director Textured Concept Foods and Lisa Sossen, Nutritionist and Dietician. Lisa commenced the presentation, highlighting through illustrations, the unappealing food that is often served in Aged Care Homes. This often results from their attempts to address the needs of elderly people suffering from dysphagia – a difficulty in swallowing. Some 50-70% of people in aged care have difficulty in chewing and swallowing. This can lead to some suffering from malnutrition. Darren, a qualified chief who started working in aged care was appalled at the quality of meals being served. Early in 2012, Darren and Lisa worked together to trial textured modified meals in an aged care home. The results were startling as consumption of food increased and the residents emerged from their rooms and enjoyed their meals. The meals were higher in nutritional value as well; more benefit to the resident from eating the same quantity of food. The company, Textured Concept Foods started operations in September 2012 in a converted fish and chip shop. The objective was and remains to allow clients to “dine with dignity”. The company produces textured food which is molded and frozen in packs. The molded food looks real. Consumers find it nutritional and tasty. Club members attending the meeting saw first-hand, frozen packs of items such as pork chops, green beans, pumpkin segments and deserts. Meals from TCF cost around $10 per person per day whilst aged care homes generally budget for $7 - $7-50. The company has expanded, moving in 2017 to a larger 840 square metre premises, which was specifically designed to meet their growing requirements. The company was a finalist in the 2017 Telstra Business Awards and named in the Top 50 Food Innovators 2017. The presentation highlighted the passion, risk taking and entrepreneurial flair evident in this small business and why small business is so critical to Australia’s economy. After the usual presentations, President-Elect Warwick mentioned that in order to "kick start" the new year, next week's meeting will be devoted to planning, replacing the traditional Sunday planning workshop. President Neville then closed the meeting. |
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