Argentum Memory Care Symposium – Innovation Fresh Bites Unidine Corporation
Unidine Corporation & Memory Care • Commitment to Quality Dining Program to Promote: • Increased oral intake at meals and throughout the day • Independence with meals including menu selection and self-feeding • Dignified, enjoyable experience
• Drive Outcomes: • • • •
Weight maintenance Enjoyment of day: decreased behaviors / agitation Sitting longer at dining table as well as increased attentiveness Promote engagement and interaction between staff and residents
Self-Feeding Challenges • Consequence of Dementia: • Loss of Dexterity • Difficulty holding the utensils, even at times, adaptive equipment
• Decreased Recognition • No longer recognizes functionality of utensils
• Leads to decreased intake and/or staff dependency for feeding
What Are Finger Foods? • Finger Foods are foods that can be eaten easily, without the need for utensils • Finger Foods hold their form when picked up • Most menu items can be presented as Finger Foods
Benefits of Finger Foods • Can be eaten “on-the-go” for residents who won’t remain seated for an entire meal • Do not require the use of utensils for those with diminished motor skills • Maintains “hand-to-mouth” feeding pattern • Helps individuals maintain dignity and independence • Individuals have control over what they eat and when, which can encourage them to eat more
Institutional Approach to Finger Foods • Resemble Child-Like Menu • Focus on Staff Convenience vs Resident Appeal • Often Lacks: • Variety • Adequate offerings of fruits & vegetables • Resident favorites such as lasagna, beef stroganoff, or open face turkey sandwich
Unidine Fresh Bites • Fresh Bites • Unidine’s signature finger food program • An initial focus on Memory Care dining
• Program Goals: • Provide a way for those who no longer can use utensils the ability to self-feed • Increase nutrition provide and consumed as related to recipe development and ability to self-feed
• Program Development • Culinary & Nutrition Collaboration • Focused on how to creatively make finger foods • Items mimic the General menu • Visually appealing • Easy to handle with fingers alone • Nutritional adequate
Finger Food Techniques and Vessels • Vessels – edible ingredients used to “package” the other ingredients • Typical Vessel: • Sandwiches: bread, buns, wraps
• Culinary Group identified a variety of other vessels
Sliced / Shredded Potato Cup • Can be used to make: Quiche, Breakfast Scrambles, etc. • Possible Equipment Needed: Mandolin, Muffin Tin
Leafy Greens • Can be used to make: Stuffed Cabbage Rolls, Lettuce Wraps, Spreads served in Endive Cups • Can Easily be Stuffed with Protein and Rolled • Good Source of Folate
Types of Vessels & Techniques Vessel/Technique Lettuce/Cabbage Phyllo Dough Puff Pastry
Examples of Finished Product
Lettuce Wraps, Cabbage Rolls, Endive Cups Cups for soufflĂŠs, Greek Style pies, Tarts Empanadas, Twists, Stuffed Pies
Equipment Needed N/A Muffin Tin Ring Molds, Pizza Wheel, Pierogi/Dumpling Press Pie Pan, Pierogi/Dumpling Press
Pie Dough
Quiche
Bread
Sandwich Maker
Breading Procedure
Stuffed Sandwiches, Pies, Crostini's, Toast Point, Sliders Protein Fingers, Arancini, Stuffed Pastas
Ball / Rolling
Meatballs, cream cheese ball,
Small Scoop
Wonton Wrapper
Wontons, Dumplings
N/A
Rice Paper
Summer Rolls
N/A
Nori Wrapper
"Sushi"
Bamboo Mat
Skewer
Kabobs, Satays
Bamboo Skewers
N/A
Types of Vessels & Techniques Vessel/Technique
Chip or Crisp (Apple, Sweet Potato, Plantains, etc…) Hard Polenta Round Cone / Tuile Egg Roll Wrapper Waffle Cut Potato Cup Pastry Dough/Batters Tempura Batter Wraps Pita Pockets
Examples of Finished Product
Equipment Needed
Base for protein salads, toppings, etc.. Such as Chicken Salad on Mandolin, Deli Slicer, Deep Fryer an Apple Crisp Polenta "Slider" topped with protein and vegetables such as Smoked Turkey with Cranberry Orange Chutney on Goat Cheese Sheet Tray, Ring Molds Polenta Base for chopped salads, roasted vegetables, or for dessert item Silpat Protein and vegetable wraps Deep Fryer Create a potato “cup” filled with toppings such as eggs or ground Mandolin, Muffin Tins beef Gougeres & Fritters for main items as well as desserts Piping Bag N/A Deli Wraps N/A Stuffed Pita N/A
Types of Vessels & Techniques Vessel/Technique
Examples of Finished Product
Equipment Needed
Taco Shells
Tacos, Burritos
Tortillas
Quesadillas, Tacos, Tortilla Cups
N/A
Potatoes
Stuffed Potato Skins, Potato Cups
Pastry Bag
Cucumber Slices
Cucumber Roll Ups
Mandolin
Gelatin
Terrines, Jell-O Cubes
Terrine Mold, 1/3 Hotel Pan
Baked Goods
Muffins, Pancakes, Brownies, etc.
Muffin Tin
N/A
Equipment Needs • Cookie Cutters, assorted sizes • Dumpling Press • Mandolin Slicer • Melon Baller • Mini Muffin Tin & Tart Pans • Pastry Bags & Tips • Pastry Brush • Ring Molds • Rolling Pin • Sandwich Maker / Panini Press
• Scoops, assorted sizes • Silicone Molds • Silpat • Terrine Molds • Zester
Things to Keep in Mind • Think About Size and Shape- Food made too small will be hard to pick up, food made too big will be hard to handle • Check the Temperature- Make sure it’s cool enough to hold and eat but still tasty • Aim to Serve 5 Fruits and Vegetables per dayFor vitamins, minerals, and fiber • Keep Food Moist- Dry foods can be hard to eat • Keep the Skin On Fruit- To make them less slippery and easier to hold
• Use Moist Fillings and Toppings- To make food easier to eat and also help hold sandwiches, pies, etc. together • Experiment With Cooking TechniquesRaw vegetables may be too hard while boiled may be too slippery. Try lightly steaming or roasting.
Tips to Get Started • Utilize your existing cycle menus and create new Finger Food recipes
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• Convert existing menu items into Finger Foods to streamline production
• •
• Be creative! Use combinations of vessels and techniques
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• Avoid possibly dangerous items like toothpicks, skewers, saran wrap, etc.
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Have a Dietitian review menus to ensure patients & residents receive a balanced diet Get the kitchen staff involved in creating new items and techniques Be aware of special dietary needs like gluten-free, diabetic, etc. Miniature versions of foods offer a more stable product than cutting up larger foods. Keep it simple… but delicious!
Additional Ideas to Promote Intake • Include dipping sauces for flavor and calorie boosters • Puree soups and serve in a mug • Promote Hand-to-Mouth movement • Cue Resident • Guide using hand-over-hand movement to initiate process • Dine with resident to “show” movements
• Incorporate Display Plates as a Visual Menu
Questions?
Argentum 1650 King Street, Suite 602 Alexandria, VA 22314 (703) 894-1805