CR Foodservice Winter edition 2013
this edition
menu planning
Introduction
Contents Partner Features 7 Goodman Fielder:
Expert 4 Karen Abbey:
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6
Nutritional future
Simplot: Menu writing and implications
10 Fonterra: Menu Engineering
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Mrs Macs: Meal Planning, save time & money
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Heinz: Menu Planning for Dysphagia
15 Nestle: Managing
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19
21
food allergies
Lion: What do consumers want? Prime Nutrition: Product update
M&J Chickens: Tips on menu planning
Education key to Menu Planning Courageous Leaders: The personality of Menu Planning
Sides 12
Unilever: Free “Celebrate Food� kit
14 Technology:
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BigOven app
Bidvest: Free online tool
16 Ingham: Value add
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19
menu planning
Travel: Pasta, pizza or gelato? Food the Italian way Sanitarium: Keeping Cravings at bay
Recipes 20 Sanitarium: Hearty
Mushroom Soup
20 SPC: Simple Tomato
and Parmesan Pizza
Introduction
Introduction Welcome to CR Foodservice Winter Edition 2013. This edition we are introducing a theme to our foodservice publications and feature Menu Planning. Menu planning is one of the hardest and most consistently challenging day-to-day decisions of food service. Being able to balance the cost, nutrition, seasonal availability of supplier ingredients, matching to the skills of the kitchen AND being able to make the menu enjoyable to the diner is a conundrum which makes the menu planner an exemplary multi tasker. We hope the information from our guest contributors and key suppliers will help you on your journey to better menu planning. We have some wonderful articles from Karen Abbey, who highlights the importance of food service in menu planning in the aged care sector.
Regards,
Mark Osborne Foodservice Manager
Mark Osborne
Karen provides insite into key education aspects in planning an effective menu plan. A thoroughly enjoyable article. Our suppliers have again provided excellent information highlighting how new and emerging products are meeting the most sophisticated menu plans while meeting core menu attributes of nutritional flavour standards. Try our recipes, the pizza tastes fantastic on page 20. We have included a new regular feature, which shows some simple technology solutions which can help you in your food services management on page 14.
Foodservices at Church Resources is changing the way we support you, the Members. With Mark Osborne as the new Foodservice Manager, we have listened to what you are asking and have modified our support to better help you. One example is CR Foodservice providing focused Foodservice themes. We want to offer a deeper educational value with easy to take away editorials, tips and tricks. We are highlighting more strategic supply issues. Thank you for reading our magazine and thank you for supporting Church Resources.
Contact CR on info@cr.org.au for unbiased analysis of your current Foodservice agreements and realise significant savings and efficiencies through our consulting and implementation recommendations.
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Expert
Aged Care Expert: Karen Abbey
Karen Abbey Foodservice Aged Care Specialist Dietitian (APD) Bachelor of Science, Honours in Human Nutrition, Graduate Diploma in Nutrition and Dietetics, Masters in Health Science Management. Karen has worked in Aged Care across all industries both here in Australia and overseas. Her career has stretched across acute geriatric services, HACC, Meals on Wheels and residential Aged Care both as a clinician and foodservice dietitian. Karen presents, writes and trains widely for the Aged Care and foodservice industry. Karen is currently undertaking a PhD with the University of Queensland examining menu design in residential Aged Care. The function of foodservices Foodservice is by no means an easy operation and understanding how it functions and getting the most out of all operations
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is really important to understand. For Aged Care foodservices to function well, facilities rely upon the foodservice industry to come up with food products and ingredients to assist in the building of menus. It also requires staff to be trained and educated in menu planning to build menus which are enjoyed by residents but also meet their nutritional and social needs. Function of menu planning When we talk about menu planning, it is not a simple process. Menu planning involves striking the right balance between foods and ingredients, menu cycle length, foods combination, presentation and portion control. It also requires a certain level of nutrition knowledge and how foods contribute to this, along with understanding the food preferences, likes and dislikes of what residents eat. One of the biggest challenges is to design a menu which meets the needs of the individual while catering for groups of residents whose needs are diverse, complex and at times requiring texture modification. The role of the foodservice industry The foodservice industry has a responsibility to provide facilities in Aged Care with information regarding its products,
how these products can be utilised in planning better menus and educational support. The goal for food manufacturing companies is to sell their product by getting onto menus. However it’s more important to educate staff as to what the product does. How does the foodservice industry do this? In my experience the foodservice reps personally call to provide new product information. Other means are through email product information, electronic food journals, food trade shows or publications like this one produced by Church Resources. It is then up to the Catering Manager to communicate the information to other foodservice staff. We now live in a fast pace world where food development is changing and food manufacturers are looking for novel solutions to ensure market share. Equally supplying menu solutions to Aged Care facilities is important with diets becoming more complex, the need for texture modified food strategies, increases in dementia care and food intolerances. Menu planning for food intolerances and allergies One of the changing areas in Aged Care is the increased need for
Expert
Education key to Menu Planning products which assist in menu planning to cater for residents with food intolerances and allergies. As I said before, it is difficult to cater for groups of people and trying to get the right balance to meet the needs of the individuals is emphasised when you have to cater for different types of food intolerances and allergies. The key is to utilise menu integration strategies as opposed to increased production time for additional foods that accommodate individual needs. Menu integration increases the quality of the menu as residents can eat similar foods to other residents i.e. everyone having gluten free gravy mix and therefore the same meal and offering soy ice cream to everyone to cater for dairy intolerance. An example of menu integration I was recently in a facility and some residents were dairy intolerant. The evening meal consisted of spinach and cheese triangles with the cheesy scrambled eggs made with milk. When the time came to plate up a food intolerance meal, there was nothing prepared and the meal service was delayed. The menu had not provided a suitable alternative. It was surprising staff had very little knowledge of foods and other foods products to be heated up as a dairy free alternative.
Some alternatives for this evening meal is a dairy free sandwich as a cold option, scrambled eggs made with soy milk and no cheese, another type of pasty such as vegetable pasties, sausage rolls, party pies and spinach triangles. Food manufacturers have certainly taken up the challenge to produce foods which are free from gluten, soy, dairy etc. so that they can be used all the time across the menu and when a resident with a food intolerance comes into the facility, the menu is already able to provide a suitable meal. Education provided by the foodservice industry is essential to assist facilities with food options as total menu integration is not always possible. Often there are foods that will have to be made, such as soy custard or products purchased from different manufacturers. What should company representatives know about Aged Care: ÆÆunderstand the foodservice environment and the unique Aged Care framework; ÆÆthe types of services Aged Care provide; ÆÆunderstand menu planning processes in Aged Care; ÆÆbasic understanding of nutrition and how their products provide/ deliver nutrition; and
ÆÆprovide menu ideas, multiply ways to use products with recipes and practical product information. What do foodservice staff need to know: ÆÆa basic knowledge of nutrition and overview of Aged Care special dietary requirements; and ÆÆunderstand how to menu plan as well as integrate diets and texture modifications. Aged care is a complex environment and it’s not easy to get thousands of meals correct every single day. Some residents are very frail and rely upon the menu as their sole source of nutrition. We owe it to them to make sure the menu is full of tasty food and meals. The food service industry plays a very important role supporting both the manufacturing and education to facilities in the menu development process. Karen’s support is provided through Nutrition and Catering Consultancy. Nutrition and Catering Consultancy has a specially designed one day training course for the foodservice industry on Aged Care and how to benefit facilities in menu planning. Visit www. nutcat.com.au.
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Expert
The personality of Menu Planning Your personality preferences do much more than determine how you lead yourself and others in the business environment - they also determine how you plan your food intake on a daily basis. Have some fun while you explore more about how you plan your food intake at home and for your family. Do this by considering the two basic personality preference constructs we all use in our daily life that particularly play out when planning food intake: ÆÆ How we take information in; and ÆÆ How we orient the way we live our life on a daily basis. Here are four noticeable and basic things that come into play when planning food intake. Let’s start with our preference for taking information in 1. Some of us prefer highly detailed and specific information and will adhere to the very millilitre when reading a recipe. There will be no variance in the recipe ingredients, the measurement is precise and the order is followed meticulously. 2. Others of us take a much more haphazard approach and happily rely on the “big picture” of what we are creating when we throw ingredients together. Near enough is good enough and we happily substitute things based on our gut instinct that it will work out OK.
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Now let’s look at our preferences for how we orient the way we live our life as this too impacts on how we plan our food intake: 3. About half of the population prefer to be very systematic in the way they organise their lives and so will know well in advance what they plan to have for dinner; especially if they have invited people over for dinner. They will know the ingredients are in the pantry and they have all the right utensils too. They will know days in advance what the menu is - no last minute planning for me! There may even be some of us that adhere to pasta on Monday and roast on Sunday preferring a schedule for our weekly family meals. 4. Then the other half prefer to be completely spontaneous and make decisions about the menu at the last minute. The meal emerges as their thinking progresses and this can mean several trips to the shops to buy ingredients. It may also
mean deciding what to do for the dinner guests you have invited over an hour before they are due to arrive. I mean the worse case scenario is we order pizza in - we have great wines to go with them - right? Stop and think about it think about the chaos and arguments in your house because of the different way of planning food intake - from those who cannot possibly know what they would like to eat in three days time to those who plan the meals for the whole week in advance and have shopped for all the ingredients too! Humans are wonderful aren’t we?
Author: Mandy Holloway, Director of Learning, Courageous Leaders For more information contact us on info@cr.org.au or visit the website: www. courageousleaders.com.au
Partner Feature
Goodman Fielder: Nutritional future
Chefs’ Perception of the Importance of Nutrition in Menu Planning Consumers and foodservice operators view eating out as a necessity with today’s fast-paced lifestyle; especially given the frequency of eating away from home has risen by more than two-thirds over the past two decades. It is anticipated that the upward trend of eating commercially prepared meals will continue in the foreseeable future. At the same time that the number of meals consumers eat away from home is on the rise, the overall nutritional quality of the typical Australian diet is on the decline. Compared with home-prepared foods, commercially prepared foods have greater amounts of dietary components, such as saturated fat and calories, which Australians over-consume, and less of the nutrients, such as calcium and fibre, that are underconsumed. This excessive consumption of fat and calories from commercially prepared meals is linked with Australia’s obesity epidemic and indicates eating away from home has a tremendous impact on overall health.
One goal for the Foodservice Industry in Australia is to “increase the proportion of restaurants and other institutional food service operators that offer identifiable low-fat, lowcalorie food choices, consistent with the Dietary Guidelines for Australians”. Some restaurants have responded by offering healthy menu items, however the nutrition expertise of chefs is a key component in the continuing effort to convince consumers to change their eating habits and to seek out healthy food items when eating out. These findings support the need for dietetics and culinary professionals to continue to work together to find innovative ways to improve chefs’ knowledge and attitude towards nutrition, and to convince the public that making healthy selections when eating out is not only possible, but tasteful and enjoyable. Future research should continue to focus on identifying barriers to healthy eating in the commercial food service industry with the aim of planning menus that provide appetizing, nutritious meals at prices which are acceptable to the customers and at the same time cover operating and service costs.
Goodman Fielder Foodservice understand serving meals diners love to eat whilst satisfying basic nutritional standards is essential for any successful menu. So whether it is your first time creating a menu for your cafe or restaurant of if you need advice on certain products that will provide adequate nutritional and dietary requirements, the Goodman Fielder Foodservice team of experienced dieticians and chefs can assist with your menu planning. Their product range is extensive and includes quality products and well-known brands that have featured as key ingredients in essential food items for generations. Many of these product options are lower in saturated fat and high in fibre and are free from preservatives and additives which can assist in creating a healthier menu.
To find out more about the complete Goodman Fielder Foodservice Product range, visit www.gffoodservice.com.au or email marketing@goodmanfielder. com.au for a product guide.
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Partner Feature
Simplot: Menu writing and implications The menu is the primary sales tool in the foodservice industry. It is the menu that attracts the potential consumer to the venue initially and it’s then the chef that needs to deliver what’s written on the menu, as well as service teams to provide the anticipated level of service for the type of establishment. The menu is not only the primary sales tools, but a major determinant for budget as well as a reflection of the establishments “personality”. The following factors need to be considered when planning a menu: ÆÆ Type and size of establishment - Fine dining, Bistro, Pub, Club, Roadhouse, Health service or Take-away; ÆÆ Hours of operation - What meal periods are you operating in and writing the menu; ÆÆ Service style - Buffet, Counter-service; ÆÆ Socio cultural factors of intended demographic as this is a determinant to their wants, needs and tastes;
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ÆÆ Food habits and preferences - Food habits are associated attitudes when it comes to food, whether it is cultural or regional food habits. Preferences refer to what people like to eat or are willing to eat; ÆÆ Nutritional influences - What nutritional value needs to be delivered to the customer? This would depend on who the customer is and how important your meal is to meeting their nutritional intake; ÆÆ Aesthetic Factors Flavour, texture, colour, shape and method of preparation. This is generally what chefs think about but neglects a lot of the other factors which need to be considered when planning a menu; ÆÆ Government regulations - Depending on your organisation you may need to comply with Local, State or Federal regulations. E.g. Healthcare sector; ÆÆ Management decisions – These are critical as the
menu is used to control costs, assess production capability, establish budgets and availability of food for procurement. There are numerous factors which need to be considered when planning a menu and additionally important considerations when it comes to writing a menu to ensure that the language complies with regulation. Please see below some potential misrepresentation areas when it comes to menu writing. This could lead to customer dissatisfaction as well as finding yourself in “hot water” with the law. Common areas which are misrepresented on menus are: ÆÆ Quantity - how big is the portion “extra-large” we all have different expectations about what extra-large is. “Portions/ Pieces” when it is only a singular portion / piece. ÆÆ Quality - when quality is used on the menu and there are national standards around the quality standard you have to ensure that you use that quality level as it is advertised on your menu as this could be a deciding factor as to why the
Partner Feature
Simplot: Menu writing and implications customer has chosen the particular item. An example of quality standards are MSA meat standards. ÆÆ Price – if there are extra charges around special requests it needs to be brought to the customers’ attention. Please note that if you charging more on weekends or public holidays you need to provide a different menu with the prices stated on the menu. It cannot be in the small print on the bottom of the menu. Example: “25% weekend surcharge applies” ÆÆ Brand names - These days menu descriptors use brand names to assist in selling the dish. If you are using the brand names in your dish descriptors, you have to be using that particular brand in the dish. ÆÆ Product identification – Products being used need to be clearly identified especially if you have substitute product due to unavailability. An example is if you have a specific fish on the menu but are unable to source that fish and substitute it, you need to advise the customer. ÆÆ Points of Origin – Your claims of origin need to be specific and accurately documented. An example is West Australian Marron needs to come from West Australia and no other place.
ÆÆ Merchandising terms – These terms need to accurate. An example of this is “Flown in Daily” indeed has to be flown in daily. Fresh fish has to be fresh fish not thawed for your convenience. ÆÆ Means of preservation – If we are mentioning the method of preservation on our menu we need to ensure that the item has been preserved by that method. An example is “freshly squeezed juice” has to be freshly squeezed not reconstituted. ÆÆ Food preparation – The method of food preparation/ cookery has to be accurate. You cannot say it has been steamed if in fact it has been pan-fried. ÆÆ Verbal and Visual presentation – If you have a photo of the meal it needs to be a true representation. If the picture has three pieces of chicken, you need to ensure that you have three pieces of chicken on the actual dish. ÆÆ Dietary Claim – This is particularly important
as it is illegal to claim a dietary or nutritional claim if it is not true. You need to ensure that it has been independently tested. This also extends to allergen claims. If you state that it is free from egg you need to ensure that it is free from egg. To ensure you stay out of hot water and do not encounter customer dissatisfaction, review your menu and let someone else review your menu to see if they misinterpret any of the items on the menu. To guarantee this you also need to have standardised recipe cards and plating instructions to ensure your staff are following the correct protocols.
Visit www.f4t.com.au to access our free menu costing tool, and sign up for our F4T For You reward program.
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Partner Feature
Mrs Macs: Meal planning, save time & money Nowadays, many people have less time to cook complex meals or even have two additional hours to spend in a restaurant, especially if they are working, studying, or want to practice a sport. Therefore, meal planning is a concept that is taking more relevance in today’s life lifestyle, not only because it saves time but also money. Meal planning is a method that permits taking immediate advantage of weekly supermarket sales and allows adaptations for seasonal abundance. Supermarkets advertise their sales and normally display seasonal items and loss leaders, which are usually the best deals. This method can be arranged to accommodate store advertisements and sales, or it can make use of the food that you already have at home. There may be, however, some challenges associated with ‘meal planning’. A study conducted by him! Research and Consulting revealed that 42% of people would prefer a three meal solution (e.g. a pie, a salad and a drink) therefore making it difficult to plan a menu, particularly if each family member has a
different range of needs and tastes. Evidence also shows that consumers want attractive and genuinely convenient alternatives on their meals every day that involves less time and money. Preparing three meals a day, 21 meals a week or 1,092 meals a year can be overwhelming. To assist in overcoming the hurdles of this arduous task, a few suggestions may include having a bowl of cereal/ porridge with fruit such as a banana, an apple or some grapes, along with a glass of orange juice and some water to start your day. Eat breakfast! The ‘Aussie Breakfast Report’ found that, despite 42% of Australians acknowledging that breakfast is the most important meal of the day, 56% are skipping this meal at least once a week and almost a third are skipping as three times per week. Breakfast can be done in a quick and easy manner, particularly if you are after something on-the-go. Make a trip to your local bakery or convenience store, on the way to work or whilst running errands, that will provide you with a range of delicious breakfast options. Meal planning is made easier by Mrs Mac’s. Offering ideal solutions that will not only provide you with the fuel you need for a busy day ahead, will also satisfy a broad range of taste preferences.
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The new gourmet roll range from Mrs Mac’s is also a great lunch option. Have your delicious Angus Roll, a Lamb & Mint Roll or a Pork & Sweet Chilli Roll with an avocado salad or a black bean couscous salad on the side, for a delicious, balanced meal. To complete this three-meal solution, try incorporating a carrot & ginger juice, to ensure you’re ticking off all your dietary requirements. For most, meal planning also provides a great opportunity to incorporate healthy eating into one’s lifestyle. For those with special dietary needs, the Good Eating range has been specifically developed to offer reduced fat and sodium savoury pastry products, without compromising on taste or quality. The range offers variety in terms of protein and portion sizes, meeting more nutritional needs and taste preferences. Enjoy them on their own as a snack in between meals, or include them into your three-meal solution during various times of the week. So what better way is there to enjoy a delicious pie or savoury roll as part of your weekly meal plan? Fall in love with the beloved pie all over again by meal planning and enjoy this Australian icon with your choice of healthy sides – enabling you to live happier, healthier, and wealthier!
For more information contact CR Foodservice on info@cr.org.au
Partner Feature
Fonterra: Menu Engineering Selection of ingredients All successful businesses share two common traits, a product that appeals to their customers and a profitable business model. For foodservice, this means providing great food while doing it profitably – menu engineering. Creating menus can be intimidating, but it is an essential skill to be able to craft a menu that is appealing to customers but one that delivers a profitable business. Menu engineering takes into consideration many elements, including: ÆÆ Recipe creation/ development and refinement; ÆÆ Ingredient selection/costing; ÆÆ Seasonality/trends; ÆÆ Purchasing; ÆÆ Storage/space; ÆÆ Customer expectations/ demographics/spend per head; and ÆÆ Sales mix. For a typical business that changes their menu seasonally, the first step is to review the current menu to identify the best and worst sellers and use the information to develop the next season’s menu. Best sellers - go straight through to the recipe creation and ingredient selection because they should be tweaked, refined for the next season’s menu, then recosted.
Worst sellers – may be reworked, however consider creating new recipes or integrate some of the limited time offer specials that have been popular. Research Some time must be spent on research, utilising common tools such as cook books and magazines but equally useful are the electronic resources driven by the internet, bloggers, apps, facebook and the ability to see into similar menus and global influences very quickly. Testing Recipes are then tested and tasted for sensory attributes allowing as many in-house staff as possible to participate and provide direct feedback before they go through to the final selection. This step allows the front of house staff to talk about new menu items knowledgeably while providing enthusiasm for the menu. Costing analysis Ingredient selection is critical in recipe development – know the cost of each dish by its ingredients. Select ingredients that can be used in multiple recipes, it will ensure a good cost of goods model, reducing wastage and purchasing. For example, a 1.5kg block of butter can be used across all sections of the menu, from
soups, entrees, sauces to mains and desserts. Consider also how the ingredient is used in the preparation method, eg a spreadable butter reduces prep time as it can be used straight from the fridge. Seasonality Taking the season into consideration, successful menu engineering not only looks at purchasing items that are available at peak times to take advantage of flavour and price, a simple dish can become a regular signature dish by seasonal changes. For example a simple chicken can be served with a crisp salad and French fries in summer and for the colder months, the same dish can be cooked with a layer of vintage cheese for extra richness and served with a creamy, buttery mash potato. The final list of ingredients forms the pantry list, which is essential to cost up recipes and provide purchasing decision. This is a solid financial cost to the business so consider different quantities and bulk purchases that may yield better cost efficiencies in the long term. Keep track of the purchases so that over a period of time, you can build a greater understanding of how all the elements affect your business profitability.
FOODSERVICES Dairy for Today’s Professionals
For more information contact CR Foodservice: info@cr.org.au
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Food’ kit to help you combat Side malnutrition in Aged Care and Unilever: Free ‘Celebrate run a more profitable kitchen. Food’ kit To help combat malnutrition ÆÆResearch has found in Aged Care, Unilever have to 70% of residents To request your own copy ofupthe developed the “Celebrate Food in Australian Aged Kit”. ‘Celebrate Food’ tool kit, please visit usare Care facilities
ÆÆThose suffering from malnutrition have a 26% higher hospital admission rate than people who are well nourished. 6.7
Did you know?
malnourished. ÆÆStudies have found www.ufs.com and your local online: ÆÆPersons between the that 98% of residents ages of 85 and 99 years consumed less that the representative unilever Food Solutions are 6 times more likely daily recommended fluid Studies have found of for 1 contact willintake. get in with you.that to be98% hospitalised 3
4 dehydration. ÆÆMalnutrition is likelyconsumed to residents less than the become more prevalent recommended fluid intake.1 as the daily population ages. 2
To request your own copy of the “Celebrate Food” tool kit, please visit www.ufs.com and a Unilever representative will get in touch with you.
Malnutrition is likely to Research has found WHAT’S inCluDeD in THiS kiT? become more prevalent as up to 70% of residents the population ages. 2
‘Celebrate Food’
in Australian Aged Care facilities are malnourished.
‘Celebrate Food’ Food’ brochures: brochures: Inspiration Inspiration to to help help you you create create nutritious nutritious ‘Celebrate and engaging engaging meals. meals. All All recipes recipes are are nutritionally nutritionally analysed analysed and and costed costed and so you you can can make make more more informed informed decisions decisions when when creating creating your your menus. menus. so Also included included is is detailed detailed information information relating relating to to the the most most popular popular Also Unilever Food Food Solutions Solutions products products used used in in Aged Aged Care Care kitchens. kitchens. Unilever
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Persons between the ages of 85 and 99
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‘Wise up on Waste’
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Our Wise Wise Up Up on on Waste Waste program program can can help help you you reduce reduce Our costly kitchen kitchen waste waste to to help help your your bottom bottom line! line! costly
1 Kayser-Jones J, Schell ES, Porter C, Barbaccia JC, Shaw H. Factors contributing to dehydration in nursing homes: inadequate staffing and lack of professional supervision. J Am Geriatr Soc 1999; 47: 1187-94. 2 Malnutrition rife among older Australians, April 2012, Dieticians Association of Australia http://daa.asn.au/wpcontent/uploads/2011/03/Malnutrition-rife-among-older-Australians-FINAL.pdf 3 Watterson, C. Fraser, A, Banks M et al Evidence based practice guidelines for the nutrition management of malnutrition in adult patients across the continuum of care. Nutr Diet 2009; 66:S1-34. 4 Dehydration, Aged Care Crisis, 20th February 2008, http://www.agedcarecrisis.com/malnutritiondehydration/2465-dehydration 5 Thompson M. Fatal neglect. In possibly thousands of cases, nursing-home residents are dying from lack of food and water and the most basic level of hygiene. Time 1997; 150: 34-8. 6 Marinos E. (2006), ‘Invited Editorial: Nutrition and Helath Economics’, Nutrition, vol 20,576-578 7 2009, ‘£13 billion Cost of Malnutrition must be Tackled’ Centre for Aging Research and Development in Ireland. http://www.cardi.ie/?q=news/13billioncostofmalnu tritionmustbetackled
wise up on on up waste
Partner Feature
Heinz: Menu Planning for Dysphagia Catering for Dysphagia For people having difficulties with swallowing, getting the right nutrition needed to avoid malnutrition can be quite challenging. Making foods that are pleasurable to look at, taste good and are also packed with energy and nutritients are the keys to making every mouthful count. What is dysphagia? Dysphagia is the medical term for people who have difficulties with swallowing. Dysphagia is not a disease but a symptom of an underlying cause and can occur anywhere along the swallowing pathway from the lips to the stomach. Dysphagia can be caused by illness or injury resulting in damage to the mouth and throat or to the nervous system responsible for swallowing. Some of the most common causes are neurological diseases, cancer to the head or neck, surgery, infections or some medications.
can get into the lungs causing infections or pneumonia. The biggest risk is that you may not be able to hear it happening. Nutritionally, having dysphagia can leave people prone to deficiencies and malnutrition as a result of the following complications: ÆÆ Eating takes longer and can be very tiring, meaning people often don’t eat enough ÆÆ Fear of choking can cause food avoidance, especially if the person has already had a bad experience ÆÆ Depression may be another side effect and can lower the appetite even further ÆÆ Avoidance of hard to eat foods, such as bread, fresh fruit, meat, legumes and nuts can lead to diets low in dietary fibre, water soluble vitamins and iron. What to do to help The most effective dysphagia treatment comes from teamwork between speech pathologists, dietitians, physiotherapists, occupational therapists, catering staff and carers. And of course, the most important person in this team is the person with the swallowing problems, after all it is them who need to enjoy the food they are eating. Always follow texture & thickness modification specifications and ensure regular reviews to monitor health and nutrition.
Consequences Dysphagia can be fatal if it is not treated with the care and diligence it needs. Trying to swallow foods of the wrong texture or thickness can lead to choking and food or liquid
Put in the extra effort at meal times as even small things can have a big impact. Make sure food is served at the right temperature. If eating is taking a long time, is the hot food
still hot at the end of the meal? If possible, serve two smaller portions or offer to reheat foods throughout the meal. If someone needs help to eat, make sure the pace of the feeding is comfortable for the person. Two fast and rushed might leave them feeling pressured and can turn people off eating. If it is possible, try to serve the patients favourite foods or at least incorporate some of their favourite foods into meals. Also try to take care in the presentation of the meal. Just because foods have been texture modified doesn’t mean the meal can’t be enjoyable. Author: Heinz Corporate Nutritionist, Megan Alsford
Heinz has a range of Texture Modified Food in Texture C (Smooth Puree) available in ready-toheat meat and vegetable portion packs. For more information or to order, contact CR on info@cr.org.au.
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Technology: BigOven app Created by cooks for cooks, BigOven helps you get organised and inspired — in the kitchen, on the go, as a professional or home cook. Take 250,000+ recipes (including all your own and recipes from friends), your grocery list and menus anywhere on your phone or tablet! With over eight million downloads, BigOven is the most complete cooking tool for getting inspired and organized in the kitchen and on-the-go. Anyone (no signup needed) can: ÆÆ Take recipes in the kitchen, to the store, on vacation - no cookbooks or recipe cards! ÆÆ Search recipes by keyword, course, ingredient, plus browse popular recipe collections; ÆÆ Use up leftovers: enter three ingredients from your fridge or pantry to get ideas to make; ÆÆ Read reviews, scale recipes, convert to metric, share recipes by email, Facebook, Twitter; and ÆÆ Browse and share complete menus for special occasions and everyday meals. BigOven was named “Readers’ Choice, Best Recipe App” in 2013, 2012 and 2011 on About. com. And comes personally recommended by our Senior Sales Consultant, Rhett Cargill. Rhett: “We are now more adventurous in what we eat with the easy access recipe storage that syncs and shares across devices. With a simple: ‘I’ve updated the shopping list, can you pick up a few bits on your way home?’ I can walk straight into the supermarket, look at the app on my phone and know exactly what to purchase for dinner”.
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Organise your recipe collection, bring it anywhere Imagine having all your recipes at the grocery store, when you see what’s fresh and on sale. Menu Planner Gets You Organised End the nightly dinner scramble by planning ahead. Simply drag and drop recipes onto a calendar, and add any notes you want. Email your plan and scale recipes. When you’re done, simply click a button to generate a grocery list. Grocery List: Save Time Shopping With BigOven, you’ll get a smart, mobile grocery list. Simply tell BigOven what recipes you’re making, and it’ll build you a complete list. Your own easy recipe dashboard BigOven keeps track of your Favorite, Added, and “Try Soon” recipes wherever you add them. They will even type in your recipes, saving you time You can type in your own recipes for free, but if you’d like, we can type them in for you. With BigOven’s RecipeScan, you simply snap a photo and they’ll type in the recipe for you. Create a Menu Plan Quickly and Easily Just drag and drop any recipe you want onto a Menu Planner, and build a plan for the week.
ÆÆ Free ÆÆ Category: Food & Drink ÆÆ Updated: 06 May 2013 ÆÆ Version: 4.2 ÆÆ Size: 14.5 MB ÆÆ Language: English ÆÆ Seller: Lakefront Software, Inc. ÆÆ © (c) BigOven.com by Lakefront Software Inc. All rights reserved. ÆÆ Rated 4+
You can email your plan to others, view or edit it on your iPad or iPhone or save a copy of your daily or weekly menu to re-use later. You’ll shop smarter and save money Any recipe can be resized up or down, and added to a grocery list, which is automatically sorted for your by aisle. Keep private notes on recipes BigOven Pro gives you a place to store private notes on any recipe you choose. You’ll eat better The planning tools and nutrition information makes it easier to eat better. Share your creations with friends and family easily! For more information on how Technology can help you or your organisation, please contact CR on info@cr.org.au or 1300 248 724
Partner Feature
Nestle: Managing food allergies A true food allergy is an immune response to a food protein that the body mistakenly believes is harmful. When a person consumes a food with a protein they are allergic to, an immune response is triggered causing the release of antibodies to attack the protein. Depending on the sensitivity of the individual, the body‘s response can lead to anaphylaxis and breathing difficulties, gastrointestinal upsets and vomiting, skin rashes and swelling or heart rate disturbances. There are no cures for food allergies with complete avoidance the only way to prevent a reaction. With over 170 foods known to trigger severe allergic reactions, the most common foods to cause reactions include peanuts, tree nuts, milk, eggs, sesame seeds, fish and shell fish, soy, wheat and gluten. It is not uncommon to hear from channel partners that more and more consumers are avoiding foods because of intolerances or food allergies. Education and cooperation with guests are the key elements in managing food allergies in restaurants. Milk Cow’s milk is a common food allergy in Australian children under the age of two. With mostoutgrowing the allergy by four years of age*. *Australian Society of Clinical Immunology and Allergy.
Milk is an essential source of calcium. Milk contains many essential nutrients, such as protein, calcium, iodine, Vitamins D, B2 and B12 that promote health and prevent disease. Especially for infants and young children, an important ingredient is calcium, which is essential for bone growth and development. If milk and other dairy products are completely eliminated from the diet, appropriate alternatives for calcium intake need to be introduced to the diet. These include canned salmon with bones, fortified soy or rice milks and green leafy vegetables. Cooking tips ÆÆ Avoid milk and all dairy products in the menu. Some individuals (children and adults) are extremely allergic to cow´s milk protein so the reactivity threshold can be less than 0.1 mL of milk. ÆÆ Read the food label carefully before you use a product because sometimes only one kind of milk protein is used in the product. ÆÆ Use rice milk whenever possible in desserts, baking or as a thickening agent. ÆÆ In some recipes, water, brothor juice can be substituted for cow’s milk. Foods that MAY contain cow‘s milk protein: ÆÆ Processed meats such as hot dogs, sausages, frankfurters and luncheon meats; ÆÆ Canned or dehydrated soups;
ÆÆ Canned tuna fish; ÆÆ Gravy sauces; ÆÆ Most commercially prepared bread, hamburger and hot dog buns; ÆÆ Salad dressings, custard; ÆÆ Cakes, cookies, candies, biscuits, doughnuts, muffins, pancakes, waffles, zwieback, crackers, chips; and ÆÆ Processed desserts, puddings. Note: This list is not complete and may change. Some useful resources that may assist you in effectively managing food allergies in your organisation: ÆÆ www.nestleprofessional. com.au ÆÆ www.allergyfacts.org.au ÆÆ www.foodallergyaware.com. au ÆÆ www.foodauthority.nsw.gov. au/industry/food-businessissues/allergies-andintolerances.
For more information please contact info@cr.org.au
Sides
Bidvest: Free online tool As Australia’s leading foodservice distributor, Bidvest Australia (CR’s Preferred Partner) is acutely aware of how important it is for chefs and business owners to have access to high quality menu/recipe planning and costing tools. So to make life easier, Bidvest created a foodservice specific facility with assistance from the people who use it most, and made it accessible, FREE OF CHARGE. As a Bidvest Australia customer, simply register to use Bidvest Australia’s industry leading online ordering facility Bidvest Direct, and you have immediate access to the planning and costing tool. By joining www.bidvestdirect. com.au customers will not only have full access to the planning and costing facility but also will be able to use the Bidvest Direct Mobile Apps which once installed, allow customers to order directly from their iPhone, iPad, Android phone or tablet.
The App is a cut down version of the full site, so it isn’t able to offer all additional features, but it does make ordering simple while on the move. The menu/recipe planning and costing software allows customers to:
ÆÆ Create recipes and menus; ÆÆ View a variety of costs for recipes or menus; ÆÆ Create orders directly from recipes and menus; ÆÆ Adjust the number of servings or sale price to obtain a price per serve (per head) and/ or gross margin – also available for hospitality equipment!; and ÆÆ Factor in utilities or labour costs – also available for hospitality equipment! For hospitality products customers can:
ÆÆ Create and cost settings for a table or banquet; ÆÆ Enable control of capital expenditure; and
ÆÆ Monitor costs of fixtures, fittings and equipment (FF&E). To ensure the facility remains leading edge, it is regularly updated with improved modifications to help customers. Support features such as an easy to follow user guide is available for anyone wanting to use this facility.
You can contact your local Bidvest Branch or email the ecommerce team directly at ecommerce@bidvest.com.au if you have any questions. So why not give it a go and see what this fantastic tool can do for you. If you get stuck, help is just a click away.
Ingham: Value add menu planning A key element of effective menu planning is identifying those value-added products which will save you labour costs and preparation time. Especially when catering for large numbers, products which are both cost-effective and versatile enough to use in a wide range of meals with minimal preparation can be a great asset in the kitchen or canteen.
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Using them as menu ingredients helps keep costs down, without compromising on the variety of meals you’re able to offer. This is the case with many products in the Inghams Foodservice range. Ingham Chicken Tenders are a clear example. Made with 100 per cent Australian chicken and coated in a delicious flavour crumb, these premium quality value-added products have been designed with effective
portion control in mind. Ingham Chicken Tenders are just one of the many Ingham value-added chicken products available which can make effective menu planning easier.
For more information contact info@cr.org.au
Partner Feature
Lion: What do consumers want? Consumers are letting their purchasing power speak and want a wholesome, nourishing and mature liquid breakfast which is nutritionally equivalent to real food. ie. Fruit, cereal, toast. Lion believe there is a: ÆÆ Preference for foods with no preservatives and artificial ingredients; and ÆÆ More fill that 2 Weetbix and Milk that represents good value for money. 26% of Australians skip breakfast more than 3 times per week
Why Oats? In the past, Oats represented a traditional breakfast that was wholesome and comforting. In today’s world, Oats has evolved to fit the more modern lifestyle through accessibility, contemporary and taste profile. Oats are high in fibre and is more natural, nourishing and long term energy compared to all other cereals.
Every pack contains the fibre, protein & calcium of a bowl of oats and milk. No artificial colours, flavours or preservatives and it’s low GI and 98% fat free. For more information about CR Foodservice and Lion, contact us on info@cr.org.au.
Oats Express are a wholesome and nourishing liquid breakfast made with simple and real ingredients. It’s made with quality Dairy Farmers milk, sourced from Australian farmers and real oats.
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Pasta, pizza or gelato? Food the Italian way I devour Italian Food and having personally travelled there can vouch firsthand for their simple, succulent and intense flavours. The Italians love garlic, olive oil, tomatoes and smooth, while never too hot, coffee! When hearing the word Italy, what comes to your mind? It conjures so many different and famous travel images from art, food, wine and ancient ruins. Oh and gelato! While most visitors want a taste of all of it, everyone has their own vision of the perfect Italy, and everyone comes looking for different things. It would be fair to say, many visitors come looking for Italian food and the culture developed around their cuisine. It is a well known fact that Italians are very serious about their food. Italians are wonderful at seeing food as one of the great pleasures of life. Food brings together friends and families
after a hard day at work. Eating is a favourite Italian pass time and even recreational activity for families. Unlike our often fast pace society, meal time in Italy is a time to kick back and relax. When the Italians sit down to eat, they forget about the world and are in no hurry whatsoever to gobble down their food and get back to work. This is why the culture of Italian food is relaxed and slow paced with families getting the chance to bond with each other. This extends to the whole process around food and menu planning. Where going to the market is a delight, a social affair and an opportunity to meet your neighbours, talk to the sellers for the local gossip and get the best produce available. As younger New Zealander and less travelled than I am today, I recall having a conversation with my European Uncle and not understanding how markets could offer fresher and more
desirable produce. Sadly from my then perspective, markets represented seconds, older produce that was out of the way and where you would go for cheap alternatives. As I then saw supermarkets as the only place to shop, placing value on a higher turnover to guarantee standards, cleanliness and efficiency. Want to experience food the Italian way? Hungry for pasta, pizza or gelato? Why not have another look at your holiday pictures from when you were last there or even better, make Italy and Italian cuisine your next holiday spot. Author:Melissa Morris CR Marketing.
If you travel for business or as a group, CR’s dedicated travel agent provides confidence, efficiency and savings on flight bookings, car hire and accommodation. Contact info@cr.org.au
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Partner Feature
Sanitarium: Keeping Cravings at bay Research presented at the British Nutrition Society Satiety Conference suggests the key to maximising and maintaining satiety and a healthy weight is to choose foods based on their energy density. So, why is satiety important and which foods are best? Satiety is the feeling of fullness after a meal. If you are trying to lose weight or aiming to eat a healthy balanced diet, it can be a challenge not to give into temptation and grab a not-sohealthy snack. Sometimes hunger, boredom, hormonal cravings can get the better of us. The longer you can maintain that satisfied full feeling the easier it is not to snack or over eat. The energy density of food refers to the number of calories contained per gram. Low energy dense foods such as fruit, vegetables and legumes contain a small number of calories per gram. Whereas high energy dense foods like chocolate or cheese have a greater number of calories for the same weight.
Previously, we thought eating food high in protein and fibre was the best way to improve satiety but the new research suggests the key is to eat larger amounts of low energy dense foods and small amounts of high energy dense foods - as well as considering protein and fibre. Lower energy density means you can eat more of the food without contributing too many extra calories.
Energy Density Prioritise very low, low and medium density foods and save high density foods for treats and special occasions. High Fibre HIGH FIBRE: Foods such as fruit, vegetables, wholegrain bread, wholemeal pasta, brown rice and legumes tend to improve the feeling of fullness and usually have a low energy density.
Very low energy density = apple, broccoli, fat-free soy or dairy milk, porridge, berries
Protein As we have previously known, eating a protein source such as wholegrains, legumes, low fat soy or dairy milk, nuts and seeds with each meal helps improve satiety.
Low energy density = banana, sweet potato, legumes, regular soy or dairy milk, wholegrains Medium energy density = avocado, chicken, fish, cheese, bread High energy density = biscuits, chips, chocolate Our tips to help you feel fuller for longer and maintain a healthy weight:
If you would like credible and practical advice about health and nutrition, or if you’re just looking for healthy meal ideas for you and your family, contact us at the Sanitarium Nutrition Service on 1800 673 392. Alternatively, you can email us at nutrition@sanitarium.com. au It’s free and hey would be pleased to hear from you.
Prime Nutrition: Product update Enprocal, the Australian designed and made powdered formulated supplement, underwent a minor reformulation earlier this year. The purpose of the upgrade was to improve nutrition delivery. Nutrition delivery is linked to the key vitamins, Vitamin B3, Vitamin B5 and Iodine.
Vitamin B3 provides an antithrombotic effect and helps reduce the incidence of vascular inflammation. Taken alone, or in combination with other lipid lowering agents, niacin can significantly reduce the risk of cardiovascular disease and arthrosclerosis progression.
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Recipe
Sanitarium: Hearty Mushroom Soup Preparation time: 15 minutes Cooking time: 20 minutes Serves: 6 ÆÆ 2 leeks, finely sliced ÆÆ 2 celery stalks, chopped ÆÆ 1 kilo button mushrooms, roughly chopped ÆÆ ½ kilo assorted mushrooms (Oyster and Enoki), roughly chopped ÆÆ 2 tbsp olive oil ÆÆ 2 cloves garlic, finely chopped ÆÆ 2 litres salt reduced vegetable stock ÆÆ ½ lemon, juiced
1. With your leeks, make an incision with your knife half way through it from top to bottom, slightly open and wash thoroughly and then thinly slice. 2. Place your leeks and celery into a heavy based pot with oil and fry over a low heat until they are soft. 3. Add garlic and mushrooms into the pot with leeks and celery. 4. Add the vegetable stock, stir your ingredients. Bring everything to the boil with a lid on. Once your soup has
reached this point, add the juice of half a lemon. Reduce heat and simmer for 15 minutes. Puree soup with a blender and serve. Per Serve: 600 kilojoules (140 calories); Protein 10g; Fat 7g; Saturated Fat 1g; Carbohydrate 6g; Total Sugars 2g; Sodium 830mg; Potassium 925mg; Calcium 30mg; Iron 0.9mg; Fibre 9g.
Simple SPC and Parme
Made with SP ® C
SPC: Simple Tomato and Parmesan Pizza Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 Ingredients: Pizza Base ÆÆ 3 cups plain flour, plus additional ÆÆ flour for kneading ÆÆ 2 x 7g sachets dry yeast ÆÆ 1 tsp sugar ÆÆ ¼ tsp salt ÆÆ 80ml olive oil ÆÆ 1½ cups warm water Assembly 1. In a large bowl, combine the 3 cups flour, yeast, sugar and salt. 2. Make a well in the centre, then add the olive oil and warm water. 3. Mix to a soft dough, then knead until smooth. 4. Place back into the cleaned mixing bowl, and prove in a warm place for 30 minutes. 5. Knock back, then knead again.
6. Allow to prove for an additional 30 minutes, then knock back, knead and divide into four portions. 7. Roll each out to fit a 24cm oiled and floured pizza pan. * Each 3kg pouch of SPC® Chunky Crushed Tomatoes covers approx 15 pizza bases.
Preparation tim e: 10 minutes Cooking time: 20 minutes Ingredients: Piz za Base • 3 cups pla in flour, plus ad ditional flour for knead ing • 2 x 7g sac hets dry yeast • 1 tsp sugar • ¼ tsp salt • 80ml olive oil • 1½ cups wa rm water
Tomatoes and garlic. 10. Spread evenly over the Assem bly Parmesan, 1. In a large bo wl, combine the 3 cups sugar and salt. and then sprinkle evenly with 2. Make a we ll in the centre, the herbs. n add th and warm water. 3. Mix to a sof t dough, then kne 11. Top with thin slices of fresh ad until s 4. Place back into the cleaned mixing bow prove in a warm tomato, place for 30 mi nutes. 5. Knock back, then knead ag ain. 6. Allow to pro then the remaining Parmesan. ve for an additi onal 30 minu knock back, kne ad and divide into four p 7. Roll each ou 12. Bake for 20 minutes. t to fit a 24cm oiled and flou pizza pan. 13. Cut each pizza into 4 and * Each 3kg pou ch of SPC Chunky serve hot. Crushed Tom ®
atoes covers approx 15 pizz a bases.
Ingredients: Pizza Topping ÆÆ 1 cup grated Cheddar cheese ÆÆ 2 cups finely grated Parmesan cheese ÆÆ 3 ¼ cups Chunky Crushed Tomatoes ÆÆ 4 cloves crushed garlic ÆÆ ½ cup chopped oregano or marjoram leaves ÆÆ 4 large tomatoes, thinly sliced 8. Pre heat oven to 210oC. 9. Sprinkle a ¼ cup Cheddar and Parmesan cheese over each base, then combine Chunky Crushed SPCA00041_BidvestChunkyCrushedTomatoesRecipe_FIN.indd 1
Partner Feature
M&J Chickens: Tips on menu planning Some of the things to consider when planning menus for functions, events, parties or individually are as follows: ÆÆ What type of food will be required? This will have a severe impact on your costs. ÆÆ Make a budget and stick to it, get all your costs in order. Be very mindful of your labour costs when preparing your budget. This will go back to the type of menu chosen and how much preparation and set up time is required. ÆÆ Have a look at your client base: a wedding function will be a different menu type and set-up to that of a 21st birthday party. ÆÆ When setting out your menu, consider the season and in terms of food, what will be available at the time. Prices fluctuate all the time particularly with seafood and fruit and veg, it can
have a serious impact on your business if produce is put on your menu & then it’s not available to your clients. ÆÆ In large or high volume establishments, six or eight week menu or meal plans are an effective way of balancing costs and budgeting. It’s a lot of hard work at the beginning, building the menus and developing recipes however once complete your costs generally balance out over the period that they run and your labour becomes quite stable as you start to repeat tried and tested menus. If your volumes are high you can also negotiate some set or contract pricing. This will assist greatly with both menu selection and budgeting. ÆÆ Always have contingencies in place when planning your menu for the various dietary, special needs and religious meals that may need to be
catered for. This area has significantly increased over time from coeliac to lactose intolerance, nut free and Hindi to Kosher and Muslim meals. ÆÆ Use budgeting tools like costing and recipe spread sheets to keep things in check. Always know the cost of your menu, use tools that allow you to make immediate changes where necessary to your recipe so you can adjust your menu.
An example of a recipe card:
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