high calorie recipes

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.”

http://www.pritchitts.com/

saturated fat

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.

The conferncence looked at this in detail.

Happiness day --happy smiles

International Day of Happiness

In 2012, the United Nations (UN) declared March 20 to be observed as the International Day of Happiness.

The day recognizes that happiness is a fundamental human goal, and calls upon countries to approach public policies in ways that improve the well being of all peoples.

By designating a special day for happiness, the UN aims to focus world attention on the idea that economic growth must be inclusive, equitable, and balanced, such that it promotes sustainable development, and alleviates poverty. Additionally the UN acknowledges that in order to attain global happiness, economic development must be accompanied by social and environmental well being.

The 20th March is also “World Oral Health Day 2015 with the theme, Smile for life!

Smiling goes so well with happiness so a perfect combination and has been already combined by Leicester who are working hard to improve oral health in the city.

How much red meat should we be eating?

How much red meat should we be eating?

  

“I quite often get asked how much red meat we should be eating and what the recommended weight actually looks like on the plate. To start with the guidelines,  the Scientific Advisory Committee on Nutrition (SACN) recommends that adults should eat a balanced diet with up to 500g (cooked weight) of lean red meat a week or up to 70g per day.

“So, we have clear government guidelines but what does 70g of red meat actually look like on your dinner plate?

“When meat is cooked it loses about a third of its raw weight due mainly to losing water. If you dry fry 100g raw minced beef it will after cooking be approximately 70g in weight. This is always a useful guide when buying meat as you can ask the butcher for 100g per person of raw meat or look for packs in the supermarket of the appropriate size.”

Examples of approximately 70g portions of cooked meats and meat products include:

• One medium portion shepherd’s pie, lasagne, cottage pie, stir fry, chilli or any dish where you normally use lean minced meat
• One lamb chop
• Two slices of roast lamb, beef or pork
• A piece of rump or sirloin steak about the size of a pack of cards
• Three grilled lean rashers of bacon
• 2 large or 3 small grilled sausages
• Two standard beef burgers or one quarter pounder
• Three slices of ham

“So why should we be including lean red meat in our diets? Well, beef, pork and lamb contribute to the all-important balance that necessary for a healthy diet and this is backed by the Department of Health. It highlights that red meat is a good source of protein, and vitamins and minerals such as iron, selenium, zinc and B vitamins.

“It is also one of the main sources of vitamin B12, which is only found in foods of animal origin, such as meat and milk.”

Fish and chips

Calling all 'chip lovers' across the nation from 16th to 22nd of February 2015 is "chip week"

 We're a nation of Fish and Chip lovers: over 250 million portions of the famously British dish are sold every year in the UK, it even featured in the Writing of Charles Dickens, and amazingly, was exempt from UK food rationing during both WW1 and WW2.

Of course, hand in hand with our love of Fish and Chips, there's the age old debate about what the perfect accompaniment to your battered Fish and Chip supper is, and few disagree that salt and vinegar are the ultimate partner, bringing the meal to tangy perfection

I must admit I rarely eat fish and chips the last time I had fish and chips in paper and eaten with fingers was last weekend in Devon. Absolutely lovely. Freshly battered fish and freshly made chips--nothing frozen

Prior that at Milton Keynes hospital where I was doing some work last October where I had a lovely fish and chip lunch but the fish was baked and the chips chunky ones.

I am not an advocate of fried food every day but it can make a lovely simple treat.

//chips.lovepotatoes.co.uk/

SCHOOL FOOD

I have done a lot of work on this topic of food in school with calculations, menu planning, allergen information and training.

The information from the Children's Food Trust may be of help

New school food standards

So what’s new in the standards ( http://childrens-foodtrust.org.uk/214D-335Z3-GBYGG6-1EXPBF-0/c.aspx )? The main difference is that they're food-based only, which means schools and their caterers will no longer have to nutritionally analyse their recipes and menus. The general principle of the
new standards emphasizes the importance of providing a wide range of foods across the week.

Variety is key – whether it’s different fruits, vegetables, grains, pulses or types of meat and fish. Offering a wider range of different foods provides a
better balance of nutrients.

Check out the practical guidance ( http://childrens-foodtrust.org.uk/214D-335Z3-GBYGG6-1FILGZ-0/c.aspx ) developed for schools, cooks and caterers t.

Know your allergens?

New EU Regulations mean that schools have a legal responsibility to provide correct information about the allergens contained in the food and drink you make or serve to pupils. The 14 allergens covered by the requirements are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk,  molluscs, mustard, nuts, peanuts, sesame seeds, soya and sulphur dioxide. Information can be provided in a written format (e.g. listed on menus or standard recipes), or available for staff to explain verbally to parents and children.

The EU Food Information for Consumers Regulation ( http://childrens-foodtrust.org.uk/214D-335Z3-GBYGG6-1FILGT-0/c.aspx ), enforced in the UK by the Food Information Regulations 2014, applies to all food businesses, including schools, early years settings and hospitals from 13 December 2014.

IBS

IBS or irritable bowel syndrome makes life difficult for many people. Symptoms vary from person to person and there is not a universal solution.

I have had a number of patients with the problems and learnt that it often takes a while to sort things out.

The IBS Network Provides helpful advice for individuals to take control of their condition and are
found at

http://www.theibsnetwork.org/