Pritchitts Tackles Malnutrition in Care

The exclusive workshop, held at Sheffield College, shone a spotlight on the issues of malnutrition as well as highlighting the financial implications that failing to provide nutritious dishes can have on the care homes themselves.

Co-hosted by Simon Muschamp, Head of Marketing at Pritchitts, respected development chef, Wayne Child and key speaker Dr. Mabel Blades – registered dietitian and nutritionist with a PhD in diet and diabetes – the day provided guests with the insight and tools to fortify menus using the high performance cream alternative, Millac Gold Double, as well as the opportunity to get into the kitchen

Care caterers and wholesalers listened to a hard-hitting presentation by Dr. Mabel Blades on the health issue that is costing the UK £5billion per year to treat and care homes thousands of pounds in clinical negligence compensation, plus useful hints and tips on how to add calories and fat to dishes.

A demonstration by Wayne Child followed, featuring a selection of specially developed recipes including the innovative Millac Gold Double frozen pellets presented in Chicken & Vegetable Parcels and One Minute-Pineapple Ice Cream.
Talking about the inspirational day, Simon Muschamp said: “We’ve been promoting the importance of nutrition through our fortification campaign for some time now and understand the daily challenges care chefs are facing. From special diets and dysphagia to those with a low appetite, ensuring guests get those essential calories is hard.
“We wanted the day to provide food for thought and highlight how Millac Gold Double can play an essential role in fortifying menus. Just 100ml provides 328kcal and through Wayne’s inspiring recipes and Dr. Blades hints and tips we hope we’ve given our guests the tools to take back into the kitchen.”                             
The South Yorkshire event is the second of its type to be hosted by Pritchitts, following the success of last year’s workshop held at Westminster Kingsway College, London.
Development Chef, Wayne Child commented; “We wanted to provide chefs with practical tips to enable meals to be fortified and give ideas that could easily be incorporated into menus – all the recipes demonstrated were simple to make and form the basis for a range of dishes. It was fantastic to see such a motivated group of chefs get into the kitchen and show just what can be achieved.”
Speaking afterwards Dr. Blades commented: “It was a brilliant day with lots of inspiring ideas, Wayne’s recipes are delicious and could be easily adapted to cope with a range of dietary requirements. Millac Gold Double is a key ingredient in fortification and I’ve been advising my colleagues in the industry to use it alongside other items for boosting the nutritional content of dishes.”

More than just cream, Millac Gold Double can be used for cooking, pouring and whipping – it whips up to three times its volume providing superior yield – and is ideal for both sweet and savoury dishes.
Millac Gold Double is sold in 12 x 1 litre packs.