Lisa Sossen has practiced as an Accredited Practicing Dietitian (APD) for 23 years and formed her team and company, Lisa Sossen and Associates, Consultant Dietitians, in 2009. They have been servicing aged care homes in Australia and her team is highly regarded as a leader in Aged Care dietetics. They have proven experience working in successful collaboration with other dietetics providers.

Lisa and her team have shared values and goals, most importantly:

  • the focus on the individual (a person-centred approach)
  • respect for the aged
  • a focus on innovation in aged care provision 
  • teamwork.

Lisa has a private practice located at Cabrini Medical Centre, Malvern, on Tuesday mornings.  Nutrition management includes gastroenterology (including FODMAP, Crohn’s Disease, Coeliac etc), heart disease, diabetes and other clinical nutrition problems. Lisa also provides specialised nutrition advice for people with cancer. She is at the rooms on a friday afternoon 66 Darebin Street, Heidelberg VIC 3084. Call 03 9458 5100 for an appointment.  Contact Lisa for Telehealth services during the COVID-19 Crisis.

Lisa and her Team also provide dietetic services to TCP Bed Based (Transition Care Program), TCP – Home-based, TAC, DVA and NDIS clients.

Much of the teams work is servicing Aged Care.  Her team is highly regarded as a leader in Aged Care nutrition and dietetics. Lisa and her team have proven experience working in successful collaboration with Aged Care Organisations and Allied Health Providers.

Lisa Sossen at Home

Lisa Sossen

Lisa Sossen is an Accredited Practicing Dietitian (APD) and an Accredited Nutritionist with over twenty-three years of experience in her profession and a special interest in aged care. She knows aged care well from her varied and extensive roles as a clinician, consultant to aged care facilities, university educator and ground-breaking researcher. Lisa has had a life-long interest in aged care; since she was twelve years old, she has worked in voluntary and paid positions caring for seniors in South Africa, Canada and Australia. Lisa graduated in 1996 with a Bachelor of Science (Dietetics) from the University of British Columbia in Vancouver, Canada and did her internship at the Royal Columbian Hospital. After moving to Australia, through her work and research, she further developed her passion and interest in good nutrition for aged care residents. She established her private practice, Lisa Sossen and Associates, in 2009.

As an educator to university students, presenter to her peers, researcher, writer and strategist in her field, Lisa is a leader in Aged Care. With her extensive knowledge in texture-modified diets, international experience, and aged care nutrition, she has sat on the committee for International Nutrition and Dietetics Terminology, Dysphagia, DAA Menu Audit Tool (2016) and the updated MAT Steering Committee for updating the Menu and Mealtime Quality Assessment for Aged Care.

Educator and Presenter

Lisa enjoys teaching students. She has lectured to dietetic students at Monash University in the Aged Care and Texture Modification Course curriculum.

  • 2011 Better Practice Conference in Tasmania.
  • 2011 Aged & Community Care Victoria (ACCV) Kitchen Seminar.
  • 2012 International Congress of Dietetics (IDC) presentation.
  • 2015 Panel member DAA Conference in Perth, Menu Assessment Workshop
  • 2017 Personalized Nutrition Symposium by Monash University, UNSW, La Trobe University and CSU.


In 2010 Lisa was awarded the Novice Research Grant for Dietitians by the Dietitians Association of Australia. Lisa wanted to test her work on structured high-energy high -protein diets in aged care in the context of a research setting, to examine if her work had a significant effect on weight management.  The research demonstrated that a fortified diet did make a significant difference to weight management and is a cost-effective strategy within an Aged Care Organisation

Lisa has conducted evidenced-based research to further the best-practice guidelines for meals and menus.

Lisa is dedicated to her PhD work investigating the food-first approaches in aged care. Her work has looked at structured high-energy high-protein diets, textured-modified diets, and the amount of food consumed in relation to menu and recipe development and portion-size guidelines.

“Research makes our work REAL!”
Lisa Sossen


Lisa has published her research findings about structured fortified food programs, ‘food first’ approaches, and provision and intake nutrition data on menus in standard and texture modified menus. Lisa also presented cost analysis for implementation in her thesis.

  • Sossen, L., Bonham, M., & Porter, J. (2020a). An investigation of recommended serve food portions and attaining energy and protein requirements in older adults living in residential care. Journal of Human Nutrition and Dietetics, 34(2), 374-383. https://doi.org/https://doi.org/10.1111/jhn.12824
  • Sossen, L., Bonham, M., & Porter, J. (2020b). Does a High-Energy High-Protein Diet Reduce Unintentional Weight Loss in Residential Aged Care Residents? Journal of Nutrition in Gerontology and Geriatrics, 39(1), 56-68. https://doi.org/10.1080/21551197.2019.1691108
  • Sossen, L., Bonham, M., & Porter, J. (2021). Can fortified, nutrient-dense and enriched foods and drink-based nutrition interventions increase energy and protein intake in residential aged care residents? A systematic review with meta-analyses. International Journal of Nursing Studies, 124, 104088. https://doi.org/https://doi.org/10.1016/j.ijnurstu.2021.104088

Conference presentations:

  • Sossen, L., Bonham, M, Porter, J. (2020c). Serve size recommendations and nutrient intake are unachievable in aged care: an observational study. Nutrition & Dietetics, 77(S1), 95. https://doi.org/https://doi.org/10.1111/1747-0080.12627
  • Accepted for e-poster for the International Dementia Conference on June 11 & 12, 2020. Maximising menus and intake: should we rethink serve sizes? (Conference was cancelled due to Covid-19).

Speaker engagements:

  • A Speaker at The Lantern Project Monthly Meeting. Topic: To Supplement or Not to Supplement? That is the Question. Presented with Danielle Cave and Cherie Hugo. 3 April 2020.
  • Speaker at the AuSPEN 2021 Virtual Conference. 19-20 November 2021. Topic: Nutritional Care in Aged Care and Innovations in Food Service.
  • Guest speaker at the Regional Catering Committee Healthshare Victoria. Understanding new standards in foodservice practice in aged care. 19 August 2021.
  • Guest speaker at the Hume Region Catering Committee Healthshare Victoria. Understanding new standards in foodservice practice in aged care.  7 October 2021.

Interviews for articles:

Steering commitees:

  • Member of the Food Standards Committee (VIC) for updating nutrition guidelines. Aged Care expert. Commenced 17 December 2020.
  • Speaker at Dietitians Association of Australia conference 2015, Perth. Menu Planning Workshop.  Menu assessment: What do you do when you don’t have much to work with?
  • Steering Committee member for DAA Menu Audit Tool (MAT) development 2016 and Dietitians Association MAT revision 2020.
  • Member of the Australian IDDSI Reference Group (AURIG). Leader for the operational committee. Commenced 2021.

Private Practice

There is nothing better than helping her clients feel better using food to heal. Lisa’s areas of interest include, but are not limited to, gut issues, FODMAP diets, heart disease, diabetes, and food sensitivities. She practices from her rooms on Tuesday mornings at Suite 27, Cabrini Medical Centre in Malvern.

Lisa also provides specialised nutrition advice for people with cancer. She is at the rooms on a friday afternoon 66 Darebin Street, Heidelberg VIC 3084. Call 03 9458 5100 for an appointment. http://www.darebinstspecialistcentre.com.au/

Lisa Sossen Dietitian

Textured Concept Foods

For many years, Lisa really wanted to make a difference to the way texture-modified meals are presented to elderly residents. Dining with dignity and identifying the foods that are eaten can make a meal more enjoyable.  After conducting a number of food-service projects with Monash University Dietetic Students, the answer was clear: the residents loved moulded meals! In 2012, as a consequence of this study and its findings, Texture Concept Foods (TCF) was born. TCF is a collaboration of chefs and dietitians working together to make a difference to a very special population that deserves only the best. TCF moulded meals are not only for the elderly, but for anyone— from the young to the old—who has problems with chewing and swallowing problems.

For more information about Textured Concept Foods go to www.texturedconceptfoods.com.au

Our Team | Lisa Sossen & Associates 

The team of experienced dietitians at Lisa Sossen and Associates all enjoy working in the field of aged care. All staff have current APD certificates, Public Liability and Malpractice Insurance, Police Checks and a Statutory Declaration.

Our team all have a dedicated and “hands-on” approach to our work. Lisa not only manages the administration of the company but is at ground level to ensure that we are always improving practice and finding solutions, where possible, rather than band-aiding situations. We are proactive in our approach to find solutions to barriers of care, whether it is the personal “barrier” of a resident with dementia who is reluctant to eat, or identifying system barriers, such as snacks not being provided. Lisa reviews the weights and other aspects of practice herself, as required for best practice, and identifies and deals with potential issues.  

We are confident that you will receive quality dietetic services.

Ailie is a recent new Graduate Dietitian, completing her Masters of Dietetic Practice, and Bachelor of Applied Science at LaTrobe Bundoora, Melbourne. During her university placements, Ailie gained experience at The Alfred hospital specifically focusing on Gastro-surgery and rehabilitation. She also had the opportunity to complete placement in regional Victoria in Bendigo and Castlemaine, focussing on public health and community outpatient nutrition (diabetes management, heart health, older adult nutrition, and healthy sustainable weight loss strategies). Before joining Lisa Sossen & Associates, Ailie volunteered at Westgarth Primary school with the Stephanie Alexander Kitchen Garden Program to gain experience educating students about hydration, cooking and eating food for pleasure, and the importance of eating a healthy balanced diet. Ailie has taken her passion for nutrition and cooking into working in Aged Care, as she educates older clients on a food first approach to health and well-being.

Dedicated to enhancing client care, Jazz is a passionate advocate for promoting well-being, preserving dignity, and improving the lives of older adults through personalised nutrition strategies. With over a decade of experience working in the client-facing industry and a robust background in small business management from her time at a prominent Melbourne-based water sports company, Jazz not only possesses a wealth of expertise but also brings exceptional empathy, encouragement, and a deep understanding of the unique dietary needs and challenges faced by older adults. Her academic accomplishments include graduating with high distinction and receiving the prestigious Andrea Joy Logan award for research excellence. Currently, Jazz is lead author of a systematic literature review focused on nutrition and women’s health, with intentions of publication in 2024.

Jazz firmly believes that as individuals age or face health challenges, there is no need to compromise on the quality of life or the quality of food. In her free time, Jazz enjoys basking in the sunshine with a good book, trivia nights with friends at the local pub, cycling along the St Kilda foreshore, and indulging in delicious crepes made by her French-born partner.