HOSPITAL CATERERS ASSOCIATION

The Hospital Caterers Association was founded in 1948 shortly after the NHS itself was born.

The HCA is a national organisation which represents healthcare catering managers who provide a wide range of food services for patients, visitors and staff in NHS hospitals and healthcare facilities across the UK. A substantial proportion of the HCA’s membership is also actively involved in managing a range of other non-clinical support services.

It is of interest to anyone involved in catering for patients 

I am pleased to say I have just been elected as Secretary of the Oxford Branch of the HCA

HEART HEALTHY RECIPES

REALLY USEFUL INFORMATION PLUS ALL FREE

VEGAN DIETS

For anyone who decides to try more vegan meals I always think lentils are a main stay

They provide protein, iron and fibre plus are also low in fat --cheap, easy to cook not to mention tasty and filling

They also have a low GI

I often use them in soups, various main courses like spaghetti  dishes and shepherds pie combined with minced beef

Lots of ideas on the website

Lentils.org info@lentils.org via mailchimpapp.ne

SOUP simple one

I tend to make soup every day or every few days with it kept in the fridge in between and heated up

My husband loves soup and cans are quite expensive

The present one is made up from 50 g lentils ( a good source of protein and fibre )

These were cooked up with an onion chopped up in about a litre of boiling water for 15-20 mins until they go to a mush

I added one swede chopped up --a real bargain as 10 p  from the Co Op at the end of the day --this was added to the pot and left chunky as my husband prefers this but I will often blend as it makes a lovely thick smooth mixture --this was left to simmer for an hour and then left over cooked vegetables added, a squirt of tomato sauce  plus some yeast extract or soya sauce or whatever and it is tasted

I worked it out to be about 10p a portion  as it makes 45-6 portions

vitamin D and falls

Falls can be devastating for people  and diet is very important as regards prevention with the general diet with adequate protein to maintain muscle health being a factor.

As well as helping the body absorb calcium and acting to slow down bone mineral loss, vitamin D also affects muscle. Studies have shown that it can improve muscle strength and function, thereby reducing the risk of falls and fractures by about 20%.

Vitamin D for falls and fracture prevention | International Osteoporosis ...

https://www.iofbonehealth.org/news/vitamin-d-falls-and-fracture-prevention

Sources of vitamin D are oily fish like salmon, pilchards, and sardines, eggs, butter and cheese. The body also makes vitamin D by the action of sunlight on the skin during the Summer months

The following groups of adults are identified as at risk of vitamin D deficiency
 • Older people aged 65 years and over.
• People who have low or no exposure to the sun, for example those who cover their skin for cultural reasons, who are housebound or confined indoors for long periods.
 • People who have darker skin, for example people of African, African-Caribbean and South Asian origin, because their bodies are not able to make as much vitamin D.

All UK Health Departments recommend:
•People aged 65 years and over and people who are not exposed to much sun should also take a daily supplement containing 10 micrograms of vitamin D.

For information on falls in Northamptonshire go to
https://www3.northamptonshire.gov.uk/councilservices/health/preventing-falls/Pages/default.aspx

SUSTAINABILITY SOUP

People are encouraged to not waste food and to use up items rather than put them in the bin. I make soup most days as my husband loves it.

I do not have a soup maker, as so many people feel you need for making soup, so  I use a big saucepan with a lid.

• It is quick and easy to do and very simple as nothing is measured out accurately. 

• It is also extremely cheap --ideal for this time of year when many have overspent

• It is filling and warming plus most are low in calories 

First I boil the kettle and pour it into my big saucepan --probably about a litre of water

I put it on to heat and add about 2 tablespoons dried split lentils--very cheap (mine were just over £1 from Asda) they are a source of protein and fibre and are low GI

Then I add whatever is in the fridge or vegetable basket

Today it was an onion just a small red one

Then 4 carrots chopped up  followed by 4 potatoes chopped up

The jar of mango pickle was washed out and added as was the bottle of tomato ketchup.

By now it is all boiling merrily so I put on the lid and simmer until everything is soft.

I always taste before serving and add something to add extra flavour if needed--today it was tomato chilli sauce

There was plenty for 4 big portions and any left is keep in the fridge and reheated in the microwave

Serve with bread --today homemade cheesy garlic bread

  

CHRISTMAS PUDDING --LOWER FAT and LOWER CARBOHYDRATE

Lower fat and carbohydrate christmas pudding

Christmas pudding --lower fat and lower calorie

    I devised this a while ago but am often asked for it so here it is again--enjoy


Christmas pudding --lower fat and lower calorie I developed this recipe a while ago and it is very popular. It can be made at the last minute or rather the day before Christmas and is both easy and economical not to mention tasty.

Having looked at most luxury style Christmas puddings as well as recipes for homemade ones using traditional ingredients like suet in them I found that most provided around 600 kcals and 80g carbohydrate per portion. So I was given the challenge of developing a lower calorie and carbohydrate pudding. 

This is what I made and it makes 8 small portions and each portion provides 204kcal 43g carbohydrate, 1.4 g fat, 0.3g saturated fat and 0.3g salt.

It was quick to make and also cheap. It will not keep so make it only the day before or freeze.

Ingredients

200g dried mixed fruit

100ml water

10 ml red wine

1 tbsp oat bran

I tbsp black treacle

200g self raising flour

1 tsp mixed spices

1 420g can of prunes drained

1 egg

Mix the wine and water together (I just washed out a wine bottle)

Pour the dried fruit into a dish

Pour on the wine and water mixture

Leave overnight in the fridge.

This soaking step is important as it plumps up the fruit.

To this mix add the oat bran and return the dish to the fridge

Take the stones out of the prunes and puree—if you have not got a liquidiser a potato masher works well

Add to the mix, then add the treacle and mix through.

Sift together the flour and spices and add to the mix

Finally beat in the egg

If the mix seems a bit dry add a little skimmed milk

Pour into a one and a half pint basin and smooth down

Alternatively pour into 8 small basins

Put in the microwave and cook for 7 minutes on high

Take out of the microwave and let stand for 5 minutes

Cook again for 7 minutes on high and again let stand

Test the inside is cooked with a knife or skewer –if not cooked –then cook again for 5 minutes and allow to stand then check it

 The smaller puddings will cook more quickly and so will a pudding in a shallower basin

 The pudding will not keep for long so freeze it or cook a day or so before required.

 If you do not want to cook in a microwave it can be baked for an hour in a medium oven in a covered basin stood in a bowl of water.

 Serve with custard or ice cream or as it is very low in fat a little brandy butter or my current delight a really nice plain Greek style yogurt

HAPPY CHRISTMAS