Dietitians diaries seem to abound --but not so many from the UK.
Yesterday a SENSE meeting.
So thought I would try and write something about what I do. I have been writing this blog for a while now and it has been just really random with ideas that seem topical.
Yesterday I went to a meeting of SENSE in London. As it says below it is for nutritionists and we have a really good support network for information.
Sunday, 19 April 2015
I have been cooking a lot lately --developing some high calorie recipes for use in the care sector. Last year I spoke about the need for such recipes at a Master class.
"Mabel Blades delivered a stirring and motivating talk on the challenges of catering in the care sector, and hints & tips on how to fortify dishes and attain that all-important ‘bliss point’ – the perfect mix of sugar, salt and fat.
Talking about the masterclass, Simon Muschamp said: “Pritchitts has had an unprecedented response to the masterclass, we wanted to inspire caterers in the face of the many challenges they encounter in the care sector, which include budgetary pressures, time constraints and treating malnutrition. Millac Gold can play an integral role when it comes to giving caterers more flexibility, whilst also helping them to fortify dishes. We hope that the session has given our caterers food for thought, when they return to their working kitchens, and the confidence to try something new.”
Indeed one of the attendees, Sue Franey, Catering Manager at Pembroke House said: “It was a wonderful masterclass, I thoroughly enjoyed the day, and the networking was very useful – as were the delicious recipes that we got to try.”
Mable Blades commented: “It was a brilliant day, what Pritchitts is doing is truly inspirational I’m hoping that further masterclasses can take place in the future.”
Wednesday, 1 April 2015
Saturated Fat, Dairy and Cardiometabolic Disease:
Why there needs to be a fresh look at the evidence was the topic of a Dairy Council Conference
Associations between saturated fat and disease have been imprinted for decades, particularly with respect to cardiovascular disease and type 2 diabetes, or “cardiometabolic” disease as a collective.
Dietary guidelines in the UK recommend that no more than 10% of dietary energy should come from saturated fat. Current intakes of saturated fat in the UK adult population are at about 13-15% of dietary energy.
Milk and dairy foods are nutritious foods, contributing a wide array of nutrients in significant amounts to all age groups in the UK, but are often targeted in saturated fat reduction campaigns.