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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
Colour
Question
Can you think of a situation in foodservices where
the colour of foods is vital for food
presentation
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)
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
Most at risk - puree
Vitamised meals (puree)
Preparation of meal can cause
nutrient dilution
Meals look unattractive and often
repetitive
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
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
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
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]