puree food

  • If you have ladies and gents in your care who are on pureed diets, how do their pureed meals shape up?

    June  is Dysphagia Awareness month, so I want to ask you this question:

    If you have ladies and gents in your care who are on pureed diets, how do their pureed meals shape up?

    About three years ago some customers came to me and asked me:

     "How can you help us to improve the presentation of our pureed meals?"

    They were very conscious that they were pureeing down different components of  meals, such as potatoes, fish and vegetables, and serving them all up in one bowl to their residents, which actually looked pretty disgusting, not very appetising not very visually appealing, didn't smell very nice and actually didn't taste very nice either.

    And they really wanted to find ways to improve the presentation of these meals for their ladies and gents, and we really wanted to help them!

    So we set about finding a solution to this challenge and I'm really proud to say that we were the first healthcare company in the UK to market a range of food moulds designed to enable care caterers to effectively recreate the shape of pureed food.

    With 12 moulds available in the range of different meats and vegetables, including sausage, sliced meat and stewed steak, as well as pumpkin, broccoli and carrots, there is much scope to use your imagination to create a better variety of delicious looking and tasting pureed meals.

    And your ladies and gents who are on pureed diets, can be given meals which don’t look any different to anybody else's so they do not feel isolated or singled out.

    We all know that we eat with our eyes first, and that if we see food that looks appetizing we're more likely to eat it, and we eat better.

    So, I repeat my question to you:

    How are YOUR pureed meals shaping up for your ladies and gents?

    Over the past 3 years we've been helping literally hundreds of members of the public, care homes and hospitals all over the country as well as in Ireland and Portugal, to improve the presentation of their pureed meals, by providing them with our range of silicone food moulds.

    And, what was really lovely was when we received this particular testimonial back from a lady whose daughter has a diagnosis of Down syndrome, oral dysphagia, autism, sensory processing disorder and also food intolerances.

    This lady bought some of our food moulds to help with her daughter‘s nutrition, and this is what she said about the difference they had made to her daughter’s mealtimes:

    ‘ I've only been able to give my daughter pureed or mash foods which she was not particularly interested in previously. She is assisted while eating and the first time she saw her food moulded dinner she shouted ‘carrots!’

    The second time she wanted to know what every bit of food was on her plate, this time I had used parsnips in the carrot mould, what's that what's that? she said as SHE used a fork to scoop up individual pieces of dinner into her mouth with glee. But what's most important to me is that my daughter is beginning to enjoy mealtimes and showing greater independence all because her food is now moulded to look like it should.’

    We have had so many positive comments about the effect that being able to provide meals for residents who are on pureed diets and make them look like they should, it's much more dignified for the residents, and actually does lead to increased nutritional intake:

    Another customer told us:

    ‘The food moulds have been a revelation in our home for residents on a pureed diet. Nobody ever wants to be on a pureed diet but with these food moulds we can restore the dignity in eating by giving a well-balanced meal for puree diets in an appetizing and visually stimulating way. Many visitors to our home have no idea that meals are pureed for some residents.’

    So this is really really important, and as in everything we do, we aim to help care homes to improve their standards, to also improve the health and well-being of the ladies and gents they support. I would highly recommend that if you don't currently mould your pureed meals, please have a look and see what can be achieved, because, I guarantee that it will make a massive difference in the lives of the ladies and gents that you support.

    Our website has more details on products that can help with meal presentation for pureed meals.

  • Our top tips to help overcome motor difficulties in people with a Dementia

    This week is Nutrition and Hydration Week, a week committed to focusing energy, activity and engagement on nutrition & hydration as an important part of quality & safety in health & social care settings. Every day this week we will be bringing you our best practice tips, helpful advice and more, designed to give you inspiration to improve nutrition and hydration levels for the people you support.

    People with a Dementia can experience difficulty with cutlery, coordination to eat independently and remembering to open their mouths in order to eat.

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  • Our top 10 recommendations to help you to improve the dining experience for people you support with a Dementia

    This week is Nutrition and Hydration Week, a week committed to focusing energy, activity and engagement on nutrition & hydration as an important part of quality & safety in health & social care settings.

    Every day this week we will be bringing you our best practice tips, helpful advice and more, designed to give you inspiration to improve nutrition and hydration levels for the people you support.

    Continue reading

  • "All care home staff should be aware of this training" - How our pureed food workshop has helped others and why you should come along next time.

    Did you make it to our recent Live Workshop to help improve the presentation of pureed meals?

     If not, here’s a short review of what you missed and why we’d love to see you at the next one.

     Preston Walker, a very well known and respected care industry chef, was our trainer for the day. Preston also runs his own care home and is passionate about sharing his knowledge and skills around the subject of Dysphagia and meal presentation for people on soft and pureed diets.

      Continue reading

  • How Do Your Pureed Meals Shape Up?

    We are tweaking our agenda for the next "Pureed Food Workshop" on the 25th April and wanted to introduce you to Preston Walker, the chef who will be taking you through the live demonstrations on the day.

    Preston runs his family-owned care home in Rutland and is an active member and current Chairman of the Midlands branch of the National Association of Care Caterers.

    Through his work, Preston has become very passionate about the presentation of meals, being particularly drawn to ensuring people with dysphagia enjoy beautifully presented meals.

    This passion has now extended to building a training business dedicated to training on pureed meal presentation and increasing knowledge about dysphagia. These passions make him an obvious choice for the upcoming "Pureed Food Workshop".

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

     

    Preston Walker
  • Pureed Perfection! - How do your pureed meals shape up?


    Today we're covering the second of our award winning care chefs, Malcolm Shipton. Having run pubs for a good few years, Malcolm decided 10 years ago that he fancied a "nice quiet little job" in a care home and moved to run the kitchen at Wren Hall Nursing Home in Selston, Nottinghamshire.

    Malcolm attended our workshop to help improve the presentation of pureed meals, 3 years ago and heard from our then, trainer-chef, Sinead, how she had been appalled at the food offered to her father in hospital. Sinead’s father had throat cancer and because he has swallowing difficulties was only being fed jelly, custard and rice pudding, resulting in limited nutrition and quality of life.

    Galvanised by this story, Malcolm understood how the presentation of food affects his residents and their families and went away determined to improve the presentation of the pureed meals at Wren Hall.

    Just before Christmas 2016, he won the NACC Dysphagia Chef of the Year, the image below shows him being congratulated for the award.

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

    Register now by emailing sales@hcsuk.co.uk with the subject line "pureed food workshop", we look forward to seeing you there!

    Malcolm Shipton shown being congratulated for his award.
  • How does your pureed food shape up?

    Food matters, and the quality and presentation of food served to ladies and gents in care homes, REALLY matters. If residents are well fed, with nutritious and appetising meals that are served to them in a dignified way, they will eat more, improving their nutrition levels and overall wellbeing and reducing food wastage.

    If you've not seen our announcement earlier this week, we are delighted to be hosting the second workshop titled
    'How to improve the presentation of puréed meals' to help chefs and care home managers understand the process of how food moulds should be used to recreate the shapes of meals and to help their residents enjoy a more dignified mealtime experience.

    The first workshop proved to be a huge success with chefs really taking on board how the moulds can help people. Peter Radford, who recently featured in a local news piece was one of those chefs.

    Peter has been working in care catering for 7 years, having previously run multiple businesses. When his dad passed away the business was sold and he decided to go into Care Home Catering. Peter fell in love with the care environment and the residents he caters for, catering for people properly with complex needs. He joined the first workshop 3 years ago which led to him embracing enhanced pureed food presentation.

    What changes could you make to your residents lives by taking part in the next workshop on April 25th?

    Register now by emailing sales@hcsuk.co.uk with the subject line "pureed food workshop", we look forward to seeing you there!

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  • Nutrition and Hydration Week is Here!

    This week is Nutrition and Hydration week and we wanted to draw your attention to this important topic. As we mentioned before, we are passionate about providing solutions to help enable people to eat and drink independently and with dignity.

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