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Food preparation food fortification

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Food preparation food fortification
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Food preparation

food fortification

Content

Food preparation

• Menu design for appeal

• Presentation of food

• Nutrient retention

Food fortification

• What is this

• Energy and nutrient density

• Menu integration

Food presentation – menu

design

It is important when planning menus to make sure that they are balanced correctly for

Variety of foods

Colour

Texture and shape

Consistency

Flavour

Method of preparation

Variety

Colour

Question

Can you think of a situation in foodservices where

the colour of foods is vital for food

presentation

Texture and shape

Soft

Hard

Crispy

Crunchy

Chewy

Smooth, brittle &

grainy

Puree

Consistency

Runny

Gelatinous

Pasty

Thin

Thick

Sticky

Gummy

Flavour

Sweet

Sour

Bitter

Salty

Method of preparation

Baking

Boiling

Frying

Steaming

Grilling

Roasting

Presentation

Eye appeal

Attractive

presentations

Texture modification

Bad examples

Good examples

Best ever menu

Meal Mon Tue Wed Thr Fri Sat Sun

Breakfast Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Eggs poached

& tomato

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

MT Jatz with cheese Saos with cheese

and tomato

Scone with

cream and jam

Pikelet with jam Jatz with

cheese

Plain biscuit Plain biscuit

Lunch Roast chicken

Mashed potato

Mashed pumpkin

Corn

Chicken cacciatore Roast beef

Mashed potato

Mashed

pumpkin

Corn

Roast pork

Mashed potato

Mashed pumpkin

Peas

Roast chicken

Layered

potatoes

Mashed

pumpkin

Beans

Quiche with

salad

Battered fish

and chips

Lunch dessert Bread and butter

pudding

Creamed rice Jelly and ice

cream

Sago and prunes Creamed rice Ice cream and

fruit

Ice cream and

topping

AT Jatz with vegemite Fruit scones Plain biscuits Jatz with

vegemite

Plain biscuits Plain biscuits Plain biscuits

Evening meal Tomato soup

Bacon and ham roll

Chicken Soup

Stir fried chicken

with rice

Potato & leek

Macaroni

cheese

Beef & veg

Spaghetti

bolognaise

Chicken

noodle

Chicken drum

sticks and rice

Tomato

Pasta bake

Potato & leek

Pie and chips

Evening

desserts

Creamed rice Prunes and rice Jelly and fruit Prunes and rice Fruit and

custard

Ice cream Fruit salad

and custard

Best ever menu Meal Mon Tue Wed Thr Fri Sat Sun

Breakfast Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Eggs poached

& tomato

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

MT Jatz with cheese Saos with cheese

and tomato

Scone with

cream and jam

Pikelet with jam Jatz with

cheese

Plain biscuit Plain biscuit

Lunch Roast chicken

Mashed potato

Mashed pumpkin

Corn

Chicken cacciatore

Mashed potato

Rice

Roast beef

Mashed potato

Mashed

pumpkin

Corn

Beef casserole

Mashed potato

Mashed pumpkin

Peas

Roast chicken

Layered

potatoes

Mashed

pumpkin

Beans

Chicken

Quiche with

salad

Battered fish

and chips

Lunch dessert Bread and butter

pudding

Creamed rice Jelly and ice

cream

Sago and prunes Creamed rice Ice cream and

fruit

Ice cream and

topping

AT Jatz with vegemite Fruit scones Plain biscuits Jatz with

vegemite

Plain biscuits Plain biscuits Plain biscuits

Evening meal Tomato soup

Bacon and ham roll

Chicken Soup

Stir fried chicken

with rice

Potato & leek

Macaroni

cheese

Beef & veg

Spaghetti

bolognaise

Chicken

noodle

Chicken drum

sticks and rice

Tomato

Pasta bake

Potato & leek

Pie and chips

Evening

desserts

Creamed rice Prunes and rice Jelly and fruit Prunes and rice Fruit and

custard

Ice cream Fruit salad

and custard

Nutrient retention

Nutrients are lost during cooking

Water soluble vitamins (B & C) are lost through heat and time

Microwave or steam vegetables

Use seasonable fruit and vegetables

Frozen can have more nutrients then fresh

Use canned foods to provide variety

Use proper freezing techniques to preserve nutrients

Cook food in the shortest time

Cook with minimal amount of fluids

Reuse cooking water for soups or gravies

Do not use sodium bicarbonate to keep vegetables green

Eat as soon as a meal has been cooked

Organise food preparation to avoid nutrient lose

Ensure proper storage of food and discard damage and wilted foods

Food fortification

Is a strategy which builds nutritional

support into menu planning and meal

preparation

Adapt recipes to become fortified

Fortify at point of service

Fortification can be with simple

ingredients or premade supplements.

Purpose of food fortification

Is to increase the nutritional content of

foods

To do this without increasing the

volume of the food to be eaten

Often undetectable therefore, is a

good strategy for sneaking in

additional nutrition especially to

residents who are small eaters.

Energy density

Energy density refers to having a high caloric or kilojoules value for a small volume of

food

Foods which contain a lot or fat, protein and sugar can be considered energy dense. Examples of energy density are shown below, as you can see it’s the same quantity of potato but as the cooking method changes the energy density increases.

Whole potato (100g)

Nil Fat

290kJ

Roast potato (100g)

6g fat

580kJ

French fries (100g)

15gfat

1200 kJ

Potato crisps (100g)

30g fat

2100 kJ

Nutrient density

Nutrient density is packing the maximum number of nutrients into the smallest amount of food. Some foods are naturally nutrient dense such as eggs and milk which are good sources of macronutrients and micronutrients.

By just adding one item to a glass of milk can change the nutrient content.

Chocolate provides more kilojoules than nutrients, whereas fruit provides more nutrients than kilojoules.

There is a need to have good mix of foods, hence the reason for a variety of foods each day, in each meal and in menu planning.

Food fortification ingredients

Add cream to foods and soups

Use cheese sauces on vegetables

Add milk powder to mashed potato, custard, yogurt

Chocolate – on ice cream, powder in milk

Sour cream on top of vegetables

Eggs in custards and soups

Margarine/butter onto vegetables

Powder chocolate power into milk

Mayonnaise on sandwiches

Salad dressings on salads

Sauces over vegetables

Sour cream over eggs

White sauces over fish

Cheese sauce over fish

Supplementation

Supplements are also good examples of nutrient and energy dense foods. There are a wide variety of supplements available, including foods which have been enhanced nutritionally, drinks, powders and ready made supplements as shown below.

Supplements can be used to help improve the nutritional profile. Sometimes the intake is so poor that in addition to food, nutritionally complete supplements are needed to provide additional nutrition. When supplements are being used a dietitian should be consulted. The types of supplements available include.

Polyjoule/polycose – powdered glucose

Powdered supplements/enhanced foods

Liquid drinks

Supplements need to be used when appropriate. Using food (meals and snacks) is the preferred mechanism for feeding.

The power of cream

Power of cream 280 kJ 0.5 protein (g) 7 fat (g)

1 Tablespoon of cream +

pumpkin soup 210 (490) 2.5 (3) 1 (8)

custard 520 (870) 4.5 (4) 4.5 (11.5)

tinned fruit 325 (605) 1.0 (1.5) 0 (7)

mashed potato 210 (490) 1.0 (1.5) 1.5 (8.5)

Recipes

Recipes

How can fortification to be

used with the menu Meal Mon Tue Wed Thr Fri Sat Sun

Breakfast Cereals

Porridge

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

Eggs

poached &

tomato

Porridge

Cereals

Toast

Fruit

Fruit juice

Porridge

Cereals

Toast

Fruit

Fruit juice

MT Cake Saos with cheese

and tomato

Scone with

cream and jam

Pikelet with jam Jatz with

cheese

Plain biscuit Plain biscuit

Lunch Roast chicken

Gravy

Mashed potato

Mashed pumpkin

Corn

Chicken

cacciatore

Roast beef

Mashed potato

Mashed

pumpkin

Corn

Roast pork

Mashed potato

Mashed pumpkin

Peas

Roast

chicken

Layered

potatoes

Beans

Quiche with

salad

Battered fish

and chips

Lunch dessert Bread and butter

pudding

Creamed rice Jelly and ice

cream

Sago and prunes Creamed rice Ice cream

and fruit

Ice cream

and topping

AT Jatz with vegemite Fruit scones Plain biscuits Jatz with

vegemite

Muffin Cake Plain biscuits

Evening meal Tomato soup

Bacon and ham roll

Chicken Soup

Stir fried chicken

with rice

Potato & leek

Macaroni

cheese

Beef & veg

Spaghetti

bolognaise

Chicken

noodle

Chicken drum

sticks and

rice

Tomato

Pasta bake

Potato & leek

Pie and chips

Evening

desserts

Creamed rice Prunes and rice Jelly and fruit Prunes and rice Fruit and

custard

Ice cream Fruit salad

and custard

There is no less

In Australia aged care facilities are

encouraged to ensure that residents

received meals and foods which are

tasty and full of flavour

Unless there is a clinical reason salt,

sugar and fats are used in the

preparation of foods

How to make meals better

Breakfast

Lunch

Evening meal

Most at risk - puree

Vitamised meals (puree)

Preparation of meal can cause

nutrient dilution

Meals look unattractive and often

repetitive

Nutrient dilution

Nutrient dilution

100 ml steak puree 100ml gravy

50ml of steak

How to decrease nutrient

dilution

Use vegetable water to puree up vegetables

Use cream, cheese sauces on fish and

chicken

Use power gravy when pureeing meats

Use custard to puree cakes and desserts

Use yogurt the same way

Use milk

NEVER PUREE USING WATER

Brake the mould

Power recipes ideas

Power gravy – add margarine

Power custard – milk powder

Power soup – cream or milk powder

Power dessert – chocolate, cream, eggs

Power drink – fruit and milk

Make very mouthful count – then its not an

issue if only small amounts are eaten

Nutrition vs Flavour

Salt

Sugar

Fat

The great debate in aged care

Menu integration for food

preparation

Making the menu work for as many

diets as possible

Have your recipes worked out so that

they can be

Menu

integration

Conclusion

Residents receiving texture

modification are at risk nutritionally

Texture modification if planned

correctly can be fully integrated onto

the menu

Questions

Tips – use the food manufactures web sits to get information and recipes

Nestle - Sustagen

Proform

Prime nutrition

Abbot

Karen Abbey

Aged care and foodservice specialist dietitian

0417 608 206 [email protected]


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