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Avant-garde Cuisine In The Nursing Home

Posted by Toni on 24th August and posted in Uncategorized

Broccoli sparkling pleasure of eating brings back haute cuisine’ in the nursing home? Culinary Neuland enters the welfare work for Baden-Wurttemberg with the approach, the avant-garde cuisine of the Catalan chef Ferran Adriafur the food of old people to use. Add to your understanding with Nike. Project OptiMahl involved also HamppTexturas and Culinaris catering, food in their consistency be changed, that they can be easily eaten by people with chewing or swallowing, dementia or Parkinson’s disease. Brand new, often creative forms such as foams, jelly envelopes or creamy purees creates by special texture timer. Since summer last year the avant-garde cuisine is inserted into the Altenburg home in Bad Cannstatt, in the Eduard Morike senior residential complex in Stuttgart-Sud, in the Ludwig pen in Stuttgart-West and the home of Wurmberg in Heimsheim, more nursing homes of the welfare work should follow. Starting point for the new way of the Cook was that many people in nursing homes suffer from loss of appetite and eat to little food. There are natural reasons like the waning taste sensation in the age, but also swallowing as they for example following a stroke or dementia occur could be the cause. Many residents and residents can eat only pureed food.

The problem: Because some side dishes like rice or noodles not puree, when the diet passed mostly on mashed potatoes and pureed meat used with the result that the food looks often fade and the variety is lacking. The avant-garde cuisine offers here a very decisive advantage: basically, all dishes can be prepared to also rice or noodles with the modern kitchen. Thus we can offer exactly the same food the residents with swallowing problems for the first time as the other only the formulation differs,”explains Maurice-Wiegel, project manager for OptiMahl to the home institution, the welfare work for Baden-Wurttemberg. The meal plan for people, the pureed diet instructed are, much has thus varied.” So does the preparation of his brother Albert and developed by Ferran Adriaund Texturas obtained from nature for example from algae, soy bean or vegetable fibres – are totally health safe, unless you have no allergic intolerance.

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