Wiltshire Farm Foods unveils a new Softer Foods range
The UK’s leading frozen meals delivery service, Wiltshire Farm Foods, has unveiled an enhanced range of dishes to improve the visual quality of its award-winning Level 4 Puréed meals. Its Purée Petite range now features sausages which look freshly sizzled, chips and potatoes that are beautifully browned and grill steaks which appear lightly seared, all to enhance the aesthetics of its texture modified food selection. When it comes to first impressions, food presentation is of paramount importance to Wiltshire Farm Foods and creating dishes which allows its customers to dine with dignity, no matter their medical condition. Containing a similar calorie and protein content as Wiltshire Farm Foods’ Purée Classic dishes, its Purée Petite range provides a similar nutritional value for those with a smaller appetite. The range has been created specifically for those with swallowing difficulties; a condition known as dysphagia. Dishes with this texture are pureed and smooth with a consistent texture, each one meeting with IDDSI Level 4 requirements. With over 500 calories and 15g of protein in every 275g portion size, the Purée Petite range makes mealtimes more manageable for those living with dysphagia; a condition which can account for severe malnutrition amongst those living with it. Phil Rimmer, Head Chef for Wiltshire Farm Foods, says, “After spending a number of months developing this innovation, we are thrilled to bring the new and improved Purée Petite range to our customers. The team is passionate about providing quality nutrition and we have created these dishes to support healthcare professionals in all the fantastic work they do with some of society’s most vulnerable.” Dishes include perennial favourites such as Pork Sausages and Mash, Steak and Chips, Fish and Chips and All-Day Breakfast. There are numerous challenges in creating safe, compliant meals via home blending with the process being both time consuming for carers and potentially hazardous for patients if the correct texture is not achieved. Wiltshire Farm Foods eliminates any need for home blending with its texture modified range. Wiltshire Farm Foods will be launching its new Purée Petite range at Naidex on 17th and 18th March at NEC, Birmingham. You can find them on Stand N527. For more information on the Purée Petite range visit: specialistnutrition.com
Enhancing the dining experience while boosting nutrition
A good meal can offer more benefits than just nutrition; food plays an important part in social life and activity; especially in the elderly. A good meal is often used to mark welcomes and goodbyes, celebrations such as birthdays and other special days. Over the years, science and social experiments have proven that such occasions can help to encourage eating, release memories, and stimulate conversation amongst elderly people – even enhancing morale within care homes in some cases. In residential care accommodation, residents are often encouraged to invite guests, whether it be friends or family members, for a simple meal or even just for a cup of tea. As residents will be used to dining with family members prior to residing in their care home, this idea also creates a sense of familiarity, too and is beneficial to the wellbeing of residents. Mealtimes are a mainstay of life in a care home in which residents’ experiences are characterised and enhanced. Understanding how residents interact with one another, accommodating their preferences and encouraging autonomy are pivotal aspects in enhancing dining experiences. The transition from independent living to life in care can be stressful for some residents, and accommodating their needs during social events such as mealtimes can improve health and wellbeing over the long-term. Blueleaf has identified some key elements in improving the dining experience for care home residents and discuss the importance of doing so. Enhancing wellbeing using interior design It goes without saying that every effort should be made to make the eating environment as attractive and as culturally appropriate as possible. A recent trend known as Biophilic Design which involves connecting with nature to improve health and wellbeing would be an advantageous trend to consider, as it is proven to reduce stress and improve cognitive function. A recent study, in which 7,500 people were surveyed across the world showed that there was a 15% increase in perceived wellbeing and creativity and a 6% increase in productivity when people were exposed to biophilic elements. A dining environment that is welcoming, relaxing and comfortable has the ability to increase food intake and social interaction. This is important within a care home as levels of loneliness tend to be quite high. A nice environment to dine in can make the eating experience more enjoyable and reduce feeding difficulties in people with dementia living in care homes. Spatial planning within care homes is also an important consideration; generally residents are used to and familiar with eating in a relatively confined space. i.e. the dining room at home. They would have only experienced a wider space for dining when attending a restaurant or were staying in a hotel, for example. Nursing home dining rooms tend to be large, open space and this contrast has the power to change the paradigm for eating. Therefore, it is a good idea to break the space down into smaller areas, which can be done with clever use of free-standing screening or using furniture pieces as room dividers. This will help to make a smaller, more homely space feel without creating a navigational nightmare or spending large sums of money on renovation. Using familiarity and routine to help tackle dementia People with dementia can have problems eating and drinking, often putting them at risk of malnutrition. Regular mealtimes are good biologically as they provide rhythm and routine, eliminating the risk of malnutrition or dehydration. In addition to arranging set meal times, nurses and other caregivers should consider exploring ways of providing a social environment that promotes individual dignity and comfort, whilst encouraging residents suffering from dementia to eat. Turning meal times into a social activity will help create and maintain independence, so offer company if the resident doesn’t enjoy eating alone. Familiar sounds of cooking, smells of food, and familiar sights can help offer stability within residents suffering from dementia; as do regular meal times. Although people have different eating routines and preferences – some like a light lunch and larger evening meal whilst others prefer to have a main meal in the middle of the day, it is important to arrange consistent meal times. Don’t overlook the importance of variety and options It should be ensured that elderly people living in residential care accommodation are offered variety and an alternative choice of food. It is also beneficial to keep records of the food preferences of each resident in some cases, a food diary. This will allow nurses to keep track of what residents are eating and drinking when, and how much, to reduce the risks of malnutrition and dehydration. In 2018 it was reported that hundreds of care home patients have died suffering from malnutrition or dehydration. From 2013 to 2017, dehydration was noted in 398 cases, whilst malnutrition recorded 226 times, so more needs to be done to ensure fewer patients are at risk of these conditions. One of CQC’s regulations is meeting nutritional and hydration needs. The intention of this regulation is to make sure that people who use services have adequate nutrition and hydration to sustain good health and reduce the risks of malnutrition and dehydration while they receive care and treatment. Forward-planning menus with various options not only allows nutritional food to be planned in, but also allows residents to create an appetite for a particular meal. A recent report which comprised the opinions of 302 residents, 81 visitors and 250 staff from 31 care homes, showed that within care establishments across the UK, there was no publication of a second food option and no menu plans for the week ahead displayed. This shows that resident choice and control was limited and that more needs to be done to create a menu that reflects the needs and wants of residents. Another way to stimulate appetite can be done by planning and encouraging residents to go on trips and outings outside the residential care home. This may activate appetite by providing exercise, fresh air and a change of food choice. Reducing loneliness through social
Nutrition & Safety in Dementia Care
Dementia can affect anyone, at any age, it does not discriminate. It is, however, more common in those over the age of 65. Currently in the UK, there are over 850,000 people living with a form of dementia, expected to rise to over one million by 2025. One of the most problematic issues when it comes dementia care is that everyone will experience the condition differently. Meaning there is no ‘one size fits all’ approach to caring for someone with the condition. Although no sweeping set of processes can be put in place to guarantee care for everyone, there are measures that can be implemented to ensure residents receive a nutritious and safe dining experience. Dementia can cause a change in residents’ relationship with food and they may struggle to eat for a variety of reasons, such as a change in food preferences, a reduced appetite or mobility and coordination problems. These changes can all lead to weight loss. As a leading expert in nutritious and delicious food for older people, apetito work in partnership with care homes to cater for every dietary requirement, providing reassurance and peace of mind that residents are eating well. Snack stations, finger foods and beverage facilities can aid the eating process. Energy dense meals provided in a smaller portion are a way of ensuring residents receive the required nutrients. As a thought leader in the sector, apetito is also a vital source of knowledge to care homes, working with experts in the field to provide advice on everything from dietetics and nutrition to dementia care. As dementia progresses into the advanced or severe stages, individuals may experience oral deficits which cause dysphagia, an increasingly common complaint in residents living with dementia. Mealtimes can be increasingly stressful for someone with dysphagia and dementia as they may become confused by the texture modified food and can worry about risk of choking. Moulded texture-modified meals are a great solution to providing appealing, nutritiously balanced meals that also reduce the risk of choking. Suppliers, such as apetito, offer a wide range of texture-modified meals appropriate for all levels of swallowing difficulties and all dietary requirements. Providing a supportive dining environment plays a crucial part in aiding residents to live and eat well and is an important first step in creating a safe and nutritious dining experience. Research suggests the design of the environment in which food is served to those living with dementia, can influence their nutritional intake and overall enjoyment of food, centred around the sensory experience. www.apetito.co.uk
Borough Care launches new menus with apetito
Borough Care, the largest not-for-profit provider of care of older people in Stockport, has launched new menus at all of its eleven homes in conjunction with its catering partner apetito. The new menus have been created with the help of residents, their families and staff. Regular tasting sessions have been held and the preferred dishes chosen. Overwhelmingly, at each home, residents preferred softer food options and favoured a wider choice of vegetarian and fish dishes. Taking the views of residents into consideration, the new menus have the option of a meat, fish or vegetarian dish available every day. Borough Care has also introduced regular food-related theme nights, as residents are really adventurous and love to try new dishes. The curry night is proving particularly popular. Mark Dale, Catering & Hospitality Manager at Borough Care, says: “The new menus we have recently rolled out across our homes are being very well received by residents. Our catering team has worked hard to create delicious, nutritious choices based on feedback from both residents and staff. “At Borough Care, we know how important a well-balanced, nutritious diet is to the health and wellbeing of our residents. It’s important we serve dishes that both look appetising and taste great so residents enjoy eating them and get the essential nutrients they need.” apetitio is the leading food producer for the health and social care sector, providing delicious, nutritious and sustainable meals for people at home or in care.Based in Trowbridge, Wiltshire, apetito produces nutritious, great-tasting meals for hospitals, care homes and community services across the UK and in Germany, Spain, the Netherlands and Canada. apetito is also the parent company of Wiltshire Farm Foods, the UK’s premier home-delivery service for ready-made meals. Through a wide range of well-presented, nutritious meals to suit every taste and dietary need, apetito aims to make a real difference to lives of elderly and vulnerable people in care.
Great Oaks head chef announced finalist of South West Regional Cook-Offs
Patrick Fensterseifer, head chef of Great Oaks care home in Bournemouth, is celebrating being named a finalist of the South West Regional Cook-Offs in the NACC Care Chef of the Year competition. This prestigious culinary competition is open to all chefs working in the care sector and is designed to showcase the talent, innovation, skills and knowledge of nutrition and dietary requirements of each contestant. Entrants were given the challenge at the regional finals to create a new menu which was within the strict budget set and also had to meet specific nutritional and dietary needs. Patrick chose to make chicken roulade with sage and onion stuffing due to the dish’s high content of protein, fibre and nutrients which would benefit care home residents. He then prepared a black forest trifle for dessert which has a soft consistency and is suitable for most types of diets, including those who require a softer option due to chewing and swallowing difficulties. The trifle was then topped with shaved dark chocolate which contains antioxidants and is known for its health benefits including reducing resistance to insulin. Participating chefs had just 90 minutes to produce their meals which were judged on their nutritional value, health benefits, culinary flair, menu balance, execution and presentation. Patrick said: “I am so proud to have made it to the final of the south west regionals, I am very passionate about creating dishes which are not only pleasing to the eye, but also taste delicious and aid the health and wellbeing of our residents. “It is a great honour to have made it to the finals and I am glad that my culinary skills have been recognised in this way. Through this experience I have learnt some new tips along the way and I am looking forward to sharing these with my team at Great Oaks.” Great Oaks is the latest addition of an established family of care homes managed by Encore Care Homes, with two other care homes in Dorset and Hampshire. The 80-bed care home is fitted with state-of-the-art facilities, designed to enable staff to provide the highest standard of 24 hour, personalised care and ensure residents are comfortable and happy in their surroundings. Please visit www.greatoaksbournemouth.co.uk for more information or call 01202 087444.
Great Oaks care home welcomes soft food diet specialist
Great Oaks in Bournemouth has appointed a soft food diet specialist to allow for a wide range of diet requirements to be catered for at the care home. Patrick Fensterseifer, head chef at Great Oaks, specialises in the production of dysphagia meals which means he is able to cook dishes for residents who have difficulties with swallowing. Patrick is passionate about preparing meals that are flavoursome, nutritious, well-presented and meet the specific dietary requirements of every resident. As a Dorset Healthcare NHS dysphagia practitioner, Patrick has a wealth of knowledge which has enabled him to lead the rest of catering team confidently and help expand their skills and understanding of the disorder. Patrick has more than 18 years’ experience as a head chef and has demonstrated to the rest of the team that it is still possible to be creative when catering for a resident who requires a soft food diet. Great Oaks also works closely with Dining with Dignity, a specialist training provider, to help meet the nutritional needs of residents who have dysphagia. The catering team receive training from a specialist Dining with Dignity chef, who also provides a bespoke workshop plan, which includes demonstrations on how to prepare puree meals. Patrick Fensterseifer, head chef of Great Oaks care home, said: “At our home we are so passionate about going the extra mile to put a smile on our residents’ faces. Meal times are treated with great importance, everyone has individual needs and we take the time to get to know what each resident likes and doesn’t like to eat. “Every meal is prepared using fresh, locally-sourced ingredients to ensure our dishes are as nutrition-rich as possible. When we create meals for our residents with dysphagia, we like to challenge ourselves to serve soft diet food, which still look like their solid counterparts. We use a range of mould and piping techniques that allow us to create a variety of appetising courses which contain the vital ingredients that boost our residents’ health. I am a member of the National Association of Care Catering which ensures the team are continually learning, creating new recipes and evolving the catering offering at Great Oaks.” Great Oaks is the latest addition of an established family of care homes managed by Encore Care Homes, with two other care homes in Dorset and Hampshire. The 80-bed care home is fitted with state-of-the-art facilities, designed to enable staff to provide the highest standard of 24 hour, personalised care and ensure residents are comfortable and happy in their surroundings. Please visit www.greatoaksbournemouth.co.uk for more information or call 01202 087444.
Moffat’s new hospital foodservice trolley delivers flexibility, energy efficiency and food quality
Developed with hospital caterers, latest Vgen also sets new standards in ease of use Moffat’s new hospital foodservice trolley created waves when the prototype was shown at HEFMA and the HCA conferences earlier in 2018. That’s because it provides what the company believes is the most flexible and practical solution on the market. The latest incarnation of the British manufacturer’s Vgen series, the trolley is now in production and is the result of two years R&D during which Moffat’s designers consulted with hospital caterers to develop a solution that not only meets today’s needs but is also future-proof. The trolleys are compatible with cook-serve, cook-chill and cook-freeze systems. Stand-out features include a multi-zone oven that can hold different foods at different temperatures in one cabinet – typical of the trolley’s energy saving features is the fact that individual heated zones can be switched off if not required. Meanwhile the refrigeration units combine finless condenser technology, the latest high-performance insulation and eco-friendly, thermally efficient R290 refrigerant. Together they reduce energy consumption and running costs while minimising maintenance requirements. The new Vgen is available in a variety of configurations. It can have one, two or three compartments. Each compartment can be either for regen, refrigeration, ambient or warm storage. Thus a single trolley could have both a regen and a refrigeration cabinet. All are designed to maintain food quality. For example, the refrigerated model is fan-assisted to ensure rapid pull down times. A key design criteria was ease of use. The new Vgen sets new standards here, with a colour touchscreen controller that’s user-friendly and simple to program or for downloading HACCP information. The controller can be used in fully-automatic, semi-automatic or manual mode, providing full flexibility to suit any catering requirement. Bright LED strips on the end and top of the gantry look attractive but also serve a vital role, showing staff the trolley’s status at a glance. If the lights flash, it means that action is required; for example, flashing red LEDs indicate the oven door is open. . The trolley’s good looks are designed to enhance food presentation and, in turn, encourage patients’ uptake of meals. Moffat can supply the facia in a variety of finishes and colours, to suit the hospital’s preferred décor and style. “Currently the hospital foodservice trolley sector is dominated by models that are made overseas,” says Donald Reid, sales manager at Moffat. “Our new trolley is designed in the UK, manufactured in the UK and has been developed with the blended input from many different industry stakeholders, to meet the needs of caterers.” E & R Moffat is one of the UK’s leading manufacturers of quality foodservice equipment, designing and manufacturing in-house. Based in Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales service team. E & R Moffat is accredited to ISO 9001:2008. For more information on E & R Moffat visit the website on www.ermoffat.co.uk
NACC Care Chef of the Year 2019 competition opens for entries
The National Association of Care Catering (NACC) has begun its annual search for the nation’s best care chef. The NACC Care Chef of the Year 2019 competition is now officially open for entries. The prestigious culinary competition is open to all chefs and cooks working in the care sector, from care homes, day centres, lunch clubs and meals on wheels services to local authorities and other care organisations, including hospices. The entry brochure can be downloaded at https://www.thenacc.co.uk/events/nacc-care-chef-of-the-year-2019 and the deadline for entries is 1 February 2019. Now in its twentieth year, the NACC Care Chef of the Year competition, which is proudly supported by the main sponsor Premier Foods and the Worshipful Company of Cooks, recognises the excellence of chefs working in the care sector. The competition is specially designed to showcase the talent, innovation, specialist skills and specific knowledge of nutrition and dietary requirements required by care chefs, whilst challenging them and encouraging them to push the boundaries. It also raises the profile of the care sector as a rewarding, dynamic career choice. Entrants must create new, exciting menus, following the competition rules, that adhere to a strict budget and meet the nutritional and dietary needs of their clientele. As people age their dietary needs change and a wide variety of special diets must be recognised and catered for safely. From food intolerances to dysphagia and dementia, it is vital that care chefs can confidently deliver the right nutrition and hydration to ensure quality of life and prevent unnecessary malnutrition-related illnesses. They also need creativity and flair, as older people often experience a reduced appetite or decreased sense of taste, which can also undermine their intake of essential nutrients. It’s therefore vital that the food presented to them is attractive to the eye and full of flavour. Neel Radia, national chair of the NACC, said: “We’re thrilled to launch NACC Care Chef of the Year 2019. The competition has a strong reputation for showcasing the culinary excellence that the care sector exudes, so we’re very excited to see what this year’s talented entrants produce in their mission to join the exclusive club of NACC Care Chef of the Year title holders. “This competition is a valuable and important platform for raising the profile of care catering and the fantastic opportunities the sector offers, which is very important in the current climate of uncertainty where we are all facing recruitment challenges. It also helps motivate and develop chefs, which is beneficial to all – from the chef and their place of work to, crucially, the people they are feeding and their loved ones. The standard of meals produced by competing chefs is incredible; in flavour, texture and appearance. In the care sector, food can enhance the quality of someone’s life and this understanding is at the heart of what the competing chefs, and care chefs across the country, are producing daily. “I urge all care chefs to enter the NACC Care Chef of the Year competition and reap the many benefits it offers. I look forward to watching this exciting competition unfold.” The NACC Care Chef of the Year competition challenges entrants to create a nutritionally-balanced, two-course menu (main and dessert) that is suitable for service users in a care setting. The combined food cost for both courses should be no more than £2.25 per head based on three portions and it must be nutritionally balanced. The menu must also incorporate one of the Premier Foods products listed in the competition entry brochure. Participating chefs will have just 90 minutes to produce their dishes and the judges will be looking for clear nutritional understanding of the foods they are using and how they benefit their clientele, plus culinary flair through flavours, menu balance, execution and presentation. All paper entries will be judged by a central judging panel and the successful entrants will be invited to compete at the regional heats in March 2019*, where they will have 90 minutes to produce their dishes and demonstrate their skill set under the watchful eye of the competition judges, when their working practices will also be under scrutiny. The two highest-scoring competitors from each regional heat will secure a place in the national final on Wednesday 5 June 2019 at Stratford-upon-Avon College. Here they will compete for the coveted title NACC Care Chef of the Year 2019. For more information on the NACC Care Chef of the Year 2019 competition and to download an entry form visit www.thenacc.co.uk/events/nacc-care-chef-of-the-year-2019
Probably the most economical tableware on the market
Probably the most economical tableware on the market – Gompels Super Tuff Melamine Robust Melamine has been valued as a robust tableware option for many years, so why is it such a popular choice in today’s busy care environments? It certainly fits the bill when it comes to functionality, with a super smooth feel that mimics the more expensive porcelain option, as well as its ease of care, but the real benefit comes when you compare the annual replacement rate of melamine to porcelain. Cost effective You can expect to replace less than 20% of your melamine dinnerware annually compared to 50%-150% of porcelain. Additionally, if you use disposable paper plates, consider how much money you’d save not replacing large volumes of plates etc, as well as less storage space and less waste removal. Porcelain, being prone to chipping and breakage is definitely the more expensive option in the long run. Considering that after your initial investment in a set of melamine you can easily get 2-4 years wear out of it, if properly handled and washed, making melamine a sensible choice for your budget. Easy to use The benefits to your residents are also important, and include: Lightweight, easy to grip and use, with smooth surfaces and rounded edges Avoids temperature shock as any non-food or drink areas remain cool, it also has a lower thermal capacity than glass or porcelain Bright colours make melamine more visible for those with Dementia, and our colour range makes it easy to differentiate for allergies Resistance to scratching and chipping reduces the risk of bacteria being trapped on the surface BPA free Taking care of your melamine is easy, being completely dishwasher safe, and we recommend using a bleach free dish washing product. Melamine it is not suitable for heating in a microwave or oven. Avoid direct exposure to flames or heat surface, such as a cooker hob. Longer lasting Melamine will save you money, being more robust and longer lasting than the alternatives, especially disposable options. Take a look at our range of plates, bowls and cups online at Gompels.co.uk Current offers include: Save £9 on white dinner plates Save £6 on yellow side plates Save £7.50 on red bowls (These discounts apply when you buy 2 packs of 12) Visit Gompels.co.uk or call our customer service team on 0345 450 2420 to see how we can help you save more today.
