Fortification Week, the pioneering initiative from the UK’s leading foodservice provider, Bidvest Foodservice, is back once again (10th – 16th October 2016), to raise awareness about worrying levels of malnutrition amongst care home residents.
On entry to a care home, a staggering 35% of residents are at risk of malnutrition. From diminishing appetite, to digestive problems and swallowing difficulties, there are a number of factors that can contribute to poor nutritional intake and malnutrition among elderly diners. And, for the second year in a row, Fortification Week will help raise awareness of these issues.
“Catering to a large number of individual dietary needs is a challenge in itself, but to also ensure that meals are delicious and visually appealing, is a daunting prospect that care home caterers encounter on a daily basis,” said Vicky Mogford, Healthcare Marketing Manager at Bidvest Foodservice.
“By making Fortification Week an annual event, we hope we can draw attention to these challenges and highlight the simple ways in which care home caterers can provide fortified meals and snacks.”
To coincide with Fortification Week, the health and nutrition experts at Bidvest Foodservice have launched a complete guide to catering for residents. Containing easy to follow advice and delicious recipes, such as fortified Toffee Apple Cheesecake and a Trio of Mousses, it is just one of the ways that Bidvest Foodservice is delivering service excellence to customers.
AND, each day during the initiative, one of Bidvest Foodservice’s partner suppliers will visit a different care home, to offer tips on providing healthy, nutritionally balanced and tasty menus.
Bidvest Foodservice’s top tips for catering for care home residents:
· Meals can be fortified by adding cream, butter, whole milk, milk powder, cheese and oil to every day foods.
· Fortification of dishes should be personalised according to the resident’s needs, e.g. for diabetic residents, only fortify with sugar under diabetic guidelines/with advice from a healthcare professional, as medication may need adjustment.
· Adding high calorie, non-filling ingredients to food will increase the calories without expanding the portion size, or make the meal too ‘heavy’.
· Large portions can be overwhelming so try serving smaller portions and offer second helpings.
· Create the right environment and ensure that residents are comfortable and happy with the dining room seating plan.
· Minimise noise and visual stimulation so that diners can eat without distraction. This is particularly relevant for those suffering with dementia, who can become easily distracted.