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CARE SECTOR FOCUS DATES TO REMEMBER 4th February BRITISH YORKSHIRE PUDDING DAY 14th February VALENTINE’S DAY 1st March ST.DAVID’S DAY 5th-11th March BRITISH PIE WEEK 12th-18th March NUTRITION & HYDRATION WEEK 30th March GOOD FRIDAY
SUPPORTING CARE CUSTOMERS WITH BUDGETS, NUTRITION MANAGEMENT AND TRACEABILITY We understand that providing a healthy balanced diet plays a major part in the well-being and quality of life of care home residents. Our core care product range, fully traceable meat and fresh produce offering underpinned by our sector and menu development expertise allows us to successfully support care catering managers in providing varied, tasty and nutritious menus within challenging budgets.
NEW PRODUCT FOCUS
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MSC Young’s Succulent Alaska Pollock Pink Salmon Pieces 737371 1x900g
Unsweetened Soya Milk 146041 1x500ml
Free Range Pasturised Liquid Whole Egg 349100 1x1kg
Linda McCartney Meat Free Meatballs 726640 1x1.5kg
Mediterranean Bread Rolls 818570 1x75x55g
Redbush Tea Envelopes 247610 1x4x20
Key challenges in the Care Home sector The UK Care Home industry is a hugely important sector, with an estimated 410,000 residents in the UK. As the population continues to age, demand for care will increase and the types of care needed will change. The Office for National Statistics predicts a 36% growth in persons aged 85+ between 2015 and 2025, from 1.5 million to 2 million. This is expected to lead to a substantial increase in demand for care home services. • There are 11.65 million over 65’s in the UK (17.8% of population) • According to the NHS 60-75% of care home residents may experience difficulty or discomfort swallowing • It is estimated up to 27% of residents in UK care homes have diabetes • The Alzheimer’s Society estimate 850,000 people in the UK have dementia – predicted to rise to 1 million by 2025 • 2/3 live in the community whilst the other 1/3 are in care homes Not only is it important for residents to receive the nutrition that they require, but also that they are able to dine with dignity. Dysphagia and dementia are two of the most prevalent illnesses impacting on an individual’s eating ability and habits. It is also estimated that up to 27% of residents in UK care homes have diabetes, making it likely to become more prevalent in the future.
Sources www.gov.uk/government/care-home-markets-study Premier Foods Care Catering Solutions
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Our top products for the Care Sector
Country Range IQF Cod 119-144g net 730720 1x25
Nescafe Granules 240931 1x750g
*Creed Foodservice Customer Survey 2015
Red Tractor Beef Topside 702429 kg
Country Range Salmon Fillet 140-170g 739160 1x10
Muller Thick Creamy Yoghurt Mix 358460 1x12x110g
Previously Frozen Leg of Lamb 704620 kg
Country Range Sweet Biscuit Assortment 304450 1x2kg
Country Range Orange Juice 086750 1x12x1ltr
Country Range Mature White Cheddar 357520 ave 4.75kg
Country Range Rindless Back Bacon 715131 1x2.27kg
Tetley Tea Bags 244830 2x1100
“I strive to provide safe, nutritional meals for residents with dysphagia, a condition that is more common than you think. Presentation is really important to ensure that the meals look the same as those which the other residents are eating. We have worked closely with Creed on all our menus for special diets.� Karen Proctor, Head Chef, The Hollies Care Centre
Red Tractor Beef 85% Visibly Lean 703140 kg
British Granulated Sugar 320200 1x25kg
Weetabix Catering Pack 295470 1x6x48 4
Country Range Sliced Traditional Gammon Ham 709821 1x500g
Textured diets A resident may require a textured diet if they have been recognised as having dysphagia. Dysphagia is the medical term for swallowing difficulties and affects roughly 8% of the world’s population which equates to 98,931,680 individuals. Some people with dysphagia have problems swallowing certain foods or liquids, whilst others can’t swallow at all. Other signs of dysphagia include: • coughing or choking when eating or drinking • bringing food back up, sometimes through the nose • a sensation that food is stuck in your throat or chest • persistent drooling of saliva Dysphagia can impact on an individual’s quality of life as a result of anxiety, embarrassment and loss of taste and smell. Therefore ensuring that individuals with dysphagia have a nutritious, appetising and safe meal is essential.
Preston Walker at our 2016 Creed Trade Show
We offer solutions and training for your catering team so you can better provide for residents that have difficulty swallowing. Whether you need to offer thin/thick purée or premashed/ fork mashable diets we can guide you through suitable product recommendations that not only negate the risks of malnutrition, dehydration and choking, but are also delicious too. The Dysphagia Diet Food Texture Descriptors provide guidance to caterers to ensure the appropriate texture is met, depending on an individual’s diagnosis. The below descriptors provide standard terminology to be used by all health professionals and food providers when communicating about an individual’s requirements. B = Thin Puree Dysphagia Diet C = Thick Puree Dysphagia Diet D = Pre-mashed Dysphagia Diet E = Fork Mashable Dysphagia Diet
Presentation Ensuring that the presentation of a dysphagia meal is as realistic as possible is key to the residents well-being. Top tips for presentation include seperating each item on the plate, for example if you are recreating a roast dinner each component should be pureed and presented individually. Try layering for dishes such as cottage pie or desserts in a glass dish. Source: Premier Foods Care Catering Solutions
Examples of a dysphagia meal
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Nutrition & fortification Making sure residents in care homes have nutritious food and drinks is essential to good care. Food is fundamental to quality of life and, for many older people in particular, can be critical to their health and well-being. Unplanned or unexplained weight loss can make older people vulnerable to disease and may be fatal.
Fortification A fortified diet describes meals, snacks and drinks to which additional nutrients have been added through foods such as cream, butter, milk and milk powder. The aim is to provide a diet which has a higher nutrient density without increasing portion size. People who are at risk of undernutrition or who have a poor appetite should be offered small meals with nourishing snacks and drinks in between. You cannot force an appetite by leaving long gaps between meals – that is more likely to worsen a poor appetite.
Fortification can be used by increasing: • Calories: using butter, cream, full fat milk and cheese • Protein: meat, fish, eggs, dairy foods, beans and pulses • Vitamins and minerals: a multivitamin supplement with or without multi minerals
Hydration Elderly people generally drink very little water. It is mistakenly assumed that tea, coffee, soup, custard and sugary drinks have the same benefits as water. It is important to encourage residents to drink regularly throughout the day. The Food Standards Agency recommends a daily intake of six to eight glasses of water or other fluids. Ensure that there is access to clean drinking water 24hrs a day and provide education, training and information about the benefits of good hydration to staff, carers and people who use services, and encourage peer-to-peer learning.
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Benefits of nutrients in meals for care homes means: • Residents enjoy stronger emotional and physical wellbeing and have more energy • Fewer GP call-outs needed and less need for certain drugs • Residents have fewer colds and infections • Less refined sugar means fewer dental problems
A study found that when residents drink more (pure) water, the results are: Healthier skin and less risk of pressure sores – and fewer sores to report Greater mental well-being for residents, sharper mental clarity Better sleep – residents are less tired during the day and more alert Better balance, fewer falls, greater mobility, stronger bones Better digestion and less need for laxatives
The main 3 diabetes signs are: • Increased thirst • Increased need to urinate • Increased hunger
Diabetes
Diabetes is a serious life-long health condition that occurs when the amount of glucose (sugar) in the blood is too high because the body can’t use it properly. If left untreated, high blood glucose levels can cause serious health complications. There are two main types of diabetes: Type 1 and Type 2. They are different conditions, caused by different things, but they are both serious and need to be treated and managed properly. Type 1 - The individual’s pancreas produces no insulin. Type 2 - Develops when there is not enough insulin to meet the body’s needs, or the insulin made does not function properly, known as insulin resistance.
Managing diabetes
If a resident has diabetes it is important to know how foods affect their blood sugar levels. It’s not only the type of food they eat but also how much they eat and the combinations of food types. • Learn about carbohydrate counting and portion sizes - Carbohydrates are the foods that often have the biggest impact on blood sugar levels and for residents taking mealtime insulin, it’s crucial to know the amount of carbohydrates in their food, so they can get the proper insulin dose. • Make every meal well-balanced - As much as possible, plan for every meal to have a good mix of starches, fruits and vegetables, proteins and fats. • Coordinate meals and medications - Too little food in proportion to residents diabetes medication, especially insulin, may result in dangerously low blood sugar (hypoglycaemia) • Avoid sugar-sweetened beverages - Sugar-sweetened beverages, including those sweetened with high fructose corn syrup or sucrose, tend to be high in calories and offer little in the way of nutrition.
Dementia Dementia
The word ‘dementia’ describes a set of symptoms that may include memory loss and difficulties with thinking, problem-solving or language. There are currently around 850,000 people in the UK with dementia. It mainly affects people over the age of 65 (one in 14 people in this age group have dementia), and the likelihood of developing dementia increases significantly with age. Reports show that 70% of people in care homes suffer with dementia or severe memory problems, it is therefore vital that caterers meet the nutritional needs of people with dementia.
Practical strategies to implement at mealtimes to stimulate appetite and interest include: Stick to familiar foods, drinks and routines Offer snacks Use pictorial menus for those who find it difficult to communicate Serve drinks with meals Ensure the eating environment is attractive and homely, with as little distraction as possible
Sources: www.diabetes.co.uk, www.mayoclinic.org, www.dignityincare.org.uk, www.alzheimers.org.uk
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RECIPE IDEAS TURKEY AND PAXO STUFFING SANDWICH FILLING Suitabl e for dyspha gia resident s
Prep time 10 minutes, cook time 20 minutes
INGREDIENTS SERVES 8 • • • • • •
450g Turkey Breast (diced) 702330 150g Country Range Diced Onion 152470 50g Paxo Stuffing 210381 350ml Knorr Chicken Bouillon 185721 Vegetable Oil (for frying) 100g Cranberry Sauce 089151 (blend for smooth consistency) • Food thickener
METHOD
1. Heat the vegetable oil in a pan and add onion, gently fry for 5 minutes until soft and transparent. 2. Add turkey breast and cook for 3 minutes. 3. Add Paxo Stuffing and Knorr Chicken Bouillon, mix well and cook gently for 20 minutes until turkey is cooked through. 4. Blend until smooth and season the mixture. If required add food thickener then set aside to cool. 5. Complete dysphagia diet texture checks
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FRUIT CRUMBLE INGREDIENTS SERVES 10
• 500g Cox Apples (peeled and chopped) 601470 • 300g Plums (halve and de-stoned) 603210 • 50g Dried Cranberries 143231 • 50g Caster Sugar (optional) 320851 • 50ml Water • 1 Lemon (juiced) 601690 • 1tsp Country Range Ground Cinnamon 189471 • 250g McDougall’s Crumble Mix 285461 • 50g Oats 294401 • 25g Country Range Chopped Mixed Nuts 144780
e Care hom favourite
METHOD
1. Pre-heat oven to 180°C. 2. Place the water, lemon juice, Cinnamon and sugar into a large pan and bring to the boil. Add the fruit and gently poach until tender. 3. Mix together, the crumble mix, oats and nuts and place onto a tray lined with baking parchment. Bake for 25 minutes or until golden brown. 4. Sprinkle the cooked crumble over the fruit to serve.
TO FORTIFY
Serve with 838411 Roddas Cornish Clotted Cream or 832181 Country Range Vanilla Ice Cream & 264041 Runny Honey
Top Tip Cooking the crumble and fruit separately means the crumble remains crunchy and is easier for portion control.
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CREED NEWS Emma Richardson (Ilkeston Telesales Manager) received the following email from Mabel Duncombe, Partnerships Manager at CHICKS Daleside Retreat: “Hi Emma and the rest of the Creed team, I just wanted to say the hugest THANK YOU from us all here at CHICKS for your amazing support of our work over the past few months! CHICKS receive no government support, so we rely entirely on donations and fundraising from amazing people like you in order to keep providing our respite breaks for disadvantaged children. From running fun runs, to wrapping hundreds and hundreds of Christmas presents, the support we’ve received from staff across the whole of Creed has been really fantastic. We are also so grateful that Creed have agreed to donate all the food for our Christmas Respite Break down in Cornwall, meaning 16 children from across the UK who would otherwise miss out on a proper Christmas will now get a full Christmas dinner with all the trimmings and a week full of delicious home-cooked meals. We really cannot thank you enough for everything you’ve done for us so far, and we’re really looking forward to working with you all further in 2018! Very best wishes, Mabel”
Charitable act in aid of Little Princess Trust On 6 January, Rachael Martin (Butchery Administrator) donated 19 inches of her hair to Little Princess Trust, a charity where donated hair gets made into wigs for children with cancer. The wigs help suffering children cope when their hair loss. “Thank you to all who supported me and donated towards the Little Princess Trust. With everyone’s kind donations I managed to raise £450.” Rachael Martin (Butchery Administrator)
Rachael goes short in aid of charity
Ilkeston Team become elves for the day, wrapping 650 presents in aid of CHICKS
DATE FOR YOUR DIARY
28th February 2018 10.00am and 2.00pm Care sector Trend & Try at the Foodworks Cookery School, spaces at this event are limited so speak to your sales rep or to find out more please email marketing@creedfoodservice.co.uk
Creed Events On the 21 November, we welcomed another two groups to the Foodworks Cookery School, for our Trend and Try ‘Free From’ event. Customers from both the Ilkeston and Cheltenham areas made the journey to Colesbourne Park to take part in a fun day of insightful activities and free from facts. This time, Rob Owen (Executive Development Chef) showed guests how to make some vegan street food inspired wraps, a classic brunch using new gluten free centre of plate items and some festive sugar free drinks. Lara Bicknell (Sales Controller – National) delivered the insight presentation that included some key trends that are set to affect customers in 2018. You can see the insight presentation on our website by visiting: http://www.creedfoodservice.co.uk/bites/ industry-insight/trend-try-free-from/
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249791 1x3kg
than cream so much more
283201 1x1ltr the Professional’s choice • Can be used in all your recipes – savoury or sweet, hot or cold • More stable than cream – it doesn’t split or over-whip and can be re-whipped • Whips up to 3 times its volume – giving great value for money • Has a long ambient shelf-life, which means reduced wastage • Added vitamin D - ‘the sunshine vitamin’
trusted by
chefs nationwide
Claim your free 1ltr sample and care home recipe book at www.pritchitts.com or call 020 8290 7020 www.pritchitts.com
*Free sample request offer only valid for bona fide caterers. Sample constitutes Millac Gold Double 1ltr carton and free care home recipe book. Available whilst sample stocks last. See www.pritchitts.com for full terms & conditions.