Keep up to date with Nutrition Solutions Tasmania’s latest news and events by browsing our blog below.
Get involved in the conversation by sharing our blog content or if you’re interested in learning more about how we’re continuing to improve the lives of Tasmanians through balanced nutrition services, get in touch as we’d love to hear from you.
Creating safe allergen management systems that work for your facility can be a complicated task. Our team is here to help you develop an effective allergen management system for your specific facility. Just a few of the topics we can cover with you include:
• Designing menus to reduce allergen risk • Implementing good hygiene practices • Cooking and serving tips • Avoiding cross-contamination
Checking in with your residents about their dining experiences is an effective way to understand how you can improve in the kitchen. Implementing weekly surveys, comment cards, and check-ins after mealtimes are great ways to obtain this important feedback.
If you are struggling to keep up with your residents’ mealtime preferences, or want to learn more about enhancing the overall dining experience, our team is here to help! Discover our range of nutrition services at nutritionsolutionstas.com.au/services/... See MoreSee Less
If you’re a food provider or caterer, you may be asked to provide low FODMAP alternatives for events like training days and conferences. These alternatives are easier on your gut – reducing symptoms of IBS.
Here are some great low FODMAP snacks: turkey and cheddar pinwheels on corn tortillas, gluten-free muffins, hard boiled eggs, popcorn, and lactose-free yoghurt.
As the weather starts to cool down, our bodies may not feel the need to drink water as often. This poses a risk to hydration for ageing adults whose bodies are already less able to recognise when fluid levels are low. Here are a few tips to keep yourself and your clients hydrated:
💧 Serve snacks with high water content: watermelon, cucumber, tomatoes, spinach 💧 Add fruit and herbs to water to make it more appealing: strawberries, lemon, mint leaves 💧 Keep drink stations prominent throughout your facility
Many energy-dense smoothies are dairy based, but when you add foods like avocado, they are perfect for residents who are trying to get their weight back up and don’t like milk-based products or who follow a vegan diet. Here’s a High-Calorie Green Smoothie recipe to try:
1 medium avocado 1 cup pineapple ½ medium apple 1 cup spinach 1 cup apple juice
Blend and enjoy!
If you are struggling to find the right nutrition plan for residents or clients dealing with unintentional weight loss, our team is here to help. Contact us today: nutritionsolutionstas.com.au/contact-us/... See MoreSee Less
Whether due to ill-fitting dentures or loss of teeth, those who struggle with chewing don’t have to be subjected to dull meals. Here are a few great meals and snacks for ageing adults who require easy to chew foods:
🍝 Well-Cooked Grains: Don’t cut pasta out of diets, just make sure to cook the pasta for extra time to make it soft, then add a smooth, creamy sauce. 🍓 Smoothies – Almonds, walnuts, and harder fruits can still be enjoyed, just blend them up in a smoothie.
It was great to meet Sarah Courtney MP today while we were in George Town with the RFDS and Diabetes Tasmania today. We have been travelling around the state encouraging to people to eat well and be active. Next week we are in St Marys and St Helens. Come along and say Hi, you might even be in time for a healthy snack on us! ... See MoreSee Less
Looking for new side dish recipes? Look no further than this Basil Pesto Potato Salad 🥔 This side packs some serious nutrients, including omega-3’s, B vitamins, and potassium.
Ingredients: 8 medium brushed potatoes For the basil pesto: 5 cups fresh basil leaves, packed 1/4 cup walnuts 1/4 cup pine nuts 3 tablespoons chopped garlic 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1/2 cup nutritional yeast 1/2 cup hemp seeds 1/2 tablespoon lemon zest 2 tablespoons raw apple cider vinegar 1 1/2 cups good olive oil
Directions First, chop the cleaned potatoes into bite-sized chunks. Place in a pot of water (enough so that water is up to about 2 inches over the potatoes). Put the lid on and boil the potatoes for 15 minutes or until they are fork-tender. Immediately drain cooked potatoes and rinse with cool water to cool them down. Set aside.
In the meantime, for the pesto, combine all ingredients — except the olive oil — in a food processor and start to pulse. Then slowly add the olive oil as the food processor or blender is running on low, to combine. Check seasonings and adjust any sea salt or lemon zest at this point.
In a large mixing bowl, add about 1/2 cup of the pesto to the cooked potatoes. Toss to combine and coat. You will have extra pesto leftover, or you can serve it on the side. Add as much pesto to the salad as you enjoy.
Store in an airtight glass container for up to 3 days. Serve at room temperature.
As we age, we tend to experience a decrease in appetite. This can lead to people preferring to eat snacks throughout the day rather than main meals, making it difficult to get in all of their daily nutrient requirements.
To encourage residents to get excited about main meals, we recommend discussing residents’ or clients’ meal preferences with them in more detail and conducting regular surveys. This will guide you in what to serve and engages residents in mealtime conversations, making them feel more involved in the process.
