NUTRITION AND HEALTH --NEW EDITION --NUMBER 5

I am really pleased with the update of this book. I wrote it first in 2004 and it is now in the 5th edition.
Originally I was asked to write is as students liked my lecture notes and these ended up being this book which was fabulous. It has had some nice reviews.

It provides a comprehensive introduction to nutrition and health. It is published by Highfield.co.uk Ltd
www.highfield.co.uk

It is approximately £12.00


 

Intermediate Nutrition & Health, is an ideal text for use on Intermediate Nutrition & Health training courses and to support specialist in-house nutrition training courses.

• Title: Intermediate Nutrition & Health
• Author: Dr Mabel Blades
• Pages: 144
• ISBN: 978-1-909749-13-9
• Illustrations: Full colour
• Format: B5 firmback, gloss finish
• Published: 2013, 5th Edition

It has been developed to take the reader effortlessly through a complex subject. It provides a good, comprehensive basis for anyone wanting to study the subject with easy-to-assimilate sections which are enlivened by memorable illustrations. Subjects covered

• Food, nutrition and health
• Factors affecting food intake and choice
• Macronutrients
• Micronutrients
• Fluids including alcohol
• The fate of nutrients
• Nutrition for different life stages
• Healthy eating and malnutrition
• Therapeutic diets
• Ethnic minority groups and their dietary requirements
• Promoting healthy eating
• Factors affecting the British diet

Potatoes

This is the time of the year for harvesting potatoes so I thought it apt to talk about them. Often they are regarded as fattening which is a shame as they are a useful carbohydrate. They also provide vitamin C plus fibre if eaten with the skins on.

Lille, France – September 4, 2013. 

During a McCain sponsored press conference held in Amsterdam, The Netherlands last Tuesday,various potential health benefits of potatoes were discussed. 

This event took place at the same time as physicians from around the world were discussing advances in medical prevention and management of widespread cardio-metabolic diseases such as high blood pressure and type 2 diabetes. With such diseases representing the world’s leading cause of premature death and the concept of ‘sustainable nutrition’ at the heart of insuring access to safe and nutritious foods today and tomorrow, these two topics have now

become major public issues.

meeting on nutrition in Northants

FreeFrom Foodservice Briefing Day is only three weeks away on Thursday 19th September, 

By 2014 Foodservice will be obliged to comply with the EU allergen declaration regulations.

So we have asked Michelle Berriedale Johnson who runs the UK's FreeFrom Awards and Antony Worral-Thompson to bring together and  chair what will be an excellent event.

Antony  will also be previewing the FreeFrom Eating Out Awards to be
launched later in the year.

AGENDA

FREEFROM REMAINS A BLACK-ART IN FOODSERVICE  Michelle Berriedale Johnson & Antony Worral Thompson
• FreeFrom grocery is  well understood, why is it a black-art in food  service?

FOODSERVICE INDUSTRY MENU CHECK
Emma Read | Horizon Research  What are the FreeFrom offerings on menus nowadays.

UPDATE ON COELIACS IN THE UK Sarah Sleet | CEO | Coeliac UK

THE VENDING INDUSTRY  Gillian White | MD | 24 Vend
• The  industry is notorious for only dealing in fat, salt and sugar  laden foods - but why should this be?

ALLERGEN CONTROL IN FOODSERVICE Simon Flanagan - Science Consultant - RSSL

THE DISTRIBUTORS ROLE IN SERVING THE ALLERGIC CONSUMER  IN FOODSERVICE
Eileen Steinbock - Head Of Science & Nutrition - Brake

PREVIEWING THE FREEFROM EATING OUT AWARDS Antony Worrall Thompson
• The FreeFrom Food Awards have been hugely successful in raising the profile of FreeFrom in the retail sector.

THE LEGAL SITUATION - ALLERGIC REACTION IN FOODSERVICE Hazel Gowland | Allergy Action | Herself allergic to peanuts and nuts

GLUTEN FREE SOLUTIONS
Jane Clarke | MD Gluten-free Solutions

CASE STUDY Ruth Holroyd | MD | What Allergy

PLUS
• The day will have table team brainstormings so you can work with peers on how to take forward your new ideas.

For more info contact
Emma Watson | Event Registrar
The Food & Drink Innovation Network  | London
Sharing innovation best practice in the food & drink industry.
http://www.fdin.org.uk
mailto:emma.watson@fdinmembers.co.uk

Weight Management Training

Weight Management
Sharing the Challenges and Solutions in Mental Health and Learning
Disability Services
Monday 14 October 2013
St Andrews, Northampton



A one day workshop with resources to take away

This conference looked so good and it is fairly local to me that I wanted to let people know about it

Conference Aims and Objectives:
Aimed at staff who support others with weight management in mental healthcare and learning disability services.
Presentations and discussions will centre around: ? Sharing the challenges faced in mental health and learning disability services
Developing integrated care pathways for weight management.

Professionals who will benefit from attending:

•  Nurses / Nursing teams 
•  Occupational Therapists 
•  Physiotherapists 
•  Dietitians 
• Caterers 
•  Service Managers. 

Delegates will come away with:   sample ready to use programme, Increased confidence to support individual and strategic change, A positive approach to a long term challenge.

you can access more information at
http://www.stah.org/Portals/0/Events/14%2010%202013%20flyer.pdf

BLISS POINT

Nutrition is such a fabulous subject that there is always something new to learn about.

I had not really heard much about the "Bliss Point" other than in relation to the food industry
where it is regarded as the correct balance of ingredients like sugar, fat and salt  that tempt
people to enjoy a product.

For nutrients that we like and therefore seek out, there is a particular concentration that makes food most palatable.

• Too lilttle sugar, and it's not sweet enough. Too much, and it's too sweet. The "just right" amount is the Bliss Point.
• Too lilttle salt, and it's not salty enough. Too much, and it's too salty. The "just right" amount is the Bliss Point.
• Too lilttle fat, and it's too bland. Too much, and it's too rich. The "just right" amount is the Bliss Point.

Combinations of  key components in a food product will  tempt us even more than one solitary item.

Suddenly I have noticed combinations of things like "Salted Caramel" cakes, puddings and sauces which I guess provide "triple bliss".

 

NUTRITION and DEHYDRATION

It seems awful that in this day and age people can be denied good food and adequate fluids when they are most vulnerable --something I feel strongly about.

So I was delighted to be asked to be involved with this meeting at the RSPH


Nutrition and Dehydration in Care Homes Keeping up Standards
24th September 2013 • 3 - 6pm • 28 Portland Place, London, W1B 1LY
Those residing in care homes are among the most vulnerable in our community and are often solely
dependent on staff to provide their nutrition and hydration needs. Good nutrition and hydration are
fundamental aspects of good care. It is vital that those responsible for providing these services are
up to date on regulations, standards and know where to go for help as well as feeling confident that
they are providing the best care possible. This event will provide delegates with information on
current nutritional standards and best practice along with practical tips on how to achieve them. It will
also feature cookery demonstrations, case studies and opportunities for networking with colleagues
as well as providing the perfect opportunity to ask experts in the sector any questions you may have.
Speakers include
• Neil Palliser-Bosomworth,
Specialised Medical Diet Chef
• Dr Mabel Blades,
Freelance Registered Dietician and Nutritionist
Who should attend? The event is vital learning for care home managers, catering and care staff, trainers and anyone involved in providing nutrition, hydration and care for the elderly.

For further information and to reserve your place, please contact David Southgate on 020 7265 7356 or d.southgate@ihm.org.uk

New Book

Sometimes I find it hard to keep writing and up to the minute blog as work, home and other things get in the way.

I  have been asked to help with a new book which I have to say has some fabulous recipes in it --including ones for cake!