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Stir it up magazine October 2017

“A well-planned vegan diet can supporthealthy living” >> One of the UK’s longest-standing organisations that represents dietetics and nutrition has affirmed that a well-planned vegan diet can “support healthy living in people of all ages”. The British Dietetic Association (BDA) has renewed its memorandum of understanding with The Vegan Society to state that a balanced vegan diet can be enjoyed by children and adults, including during pregnancy and breastfeeding, if the nutritional intake is well-planned. Andy Burman, BDA chief executive, said: It is important that people choosing to eat a vegan diet can get the right advice from the right sources, and know to visit a dietitian for advice on tailoring their nutrition and diet. The organisations will also “promote reliable, evidence-based advice on a healthy vegan diet to members of the public, services users and medical professionals”. Vegans in hospitals and care homes Registered dietitian and BDA spokesperson Dr Frankie Phillips offers the following advice: “Appetites may not be so great if people are ill or in older people so it’s important to make sure that meals are nutrient dense and not too bulky. Having fortified breakfast cereals with soya milk and yogurt can help with having adequate calcium and these may also be fortified with other vitamins and minerals. “Protein requirements may be increased during illness or infections so including good sources of high quality proteins are important for this group of people. Soya and quinoa are complete proteins providing all of the amino acid building blocks for protein but combining a grain and a pulse such as lentil soup and bread can provide all of these amino acids too. “Ensuring enough fat and especially essential fats is important so nut butters and using unsaturated oils such as rapeseed or linseed can help. “As vegan diets are devoid of Vitamin B12 a supplement or fortified foods are needed and it makes sense to also give a vitamin D supplement for all older adults to meet requirements especially if they are mostly indoors since vitamin D is made from the action of sunlight on skin.” For more information visit www.bda.uk.com Ensuring enough fat and especially essential fats is important HCA Hot Cookery competition open for entries >> The Hospital Caterers Association (HCA) has opened entries for its bi-annual Hot Cookery competition, the final of which will be held at Hotelympia next year. Up to 10 teams of two chefs from healthcare or NHS sites across the country will go forward to compete at ExCeL London on March 8. Teams will be required to devise, prepare and cook a two-course hospital meal (main and dessert) for four covers within one hour at a maximum cost of £2.10 per head. The two courses will need to consist of a sustainable chicken-based main course and a fruit-based pudding containing less than 10g of added sugar per portion. Meals will also need to have an emphasis on reduced saturated fats, sugars and salts, while being nutritionally sound and suitable for a generic NHS patient. Richard Kirton and Ian Cannon from North Tees and Hartlepool NHS Foundation Trust won silver (best in class) at the HCA Hot Cookery competition at the last Hotelympia in 2016. Closing date for entries is December 30. For more information and to enter email Phil Shelley at Philip.Shelley@tst.nhs.uk Vegan Cheese Breakfast Croissant HEALTH & WELFARE OCTOBER 2017 11


Stir it up magazine October 2017
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