Foodservice Resources e-Newsletter

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&%*503*"From farmgate to plate and waste. Reducing the total cost of the supply chain while improving quality and driving process improvement.

Welcome to the very first midyear issue of Foodservice Resources. Church Resources has recently gone through a process of relaunching; including a complete overhaul of the look and feel of this publication and extensive changes to our website. We believe this will ultimately deliver significant and value adding operational resources to our members in the area of Foodservice. Our goal is for Church Resources to become “your first resource” - it is that simple.

The Foodservice team at Church Resources have been working with the industry on behalf of our Members to secure support and supply agreements to deliver value and drive continuous improvement. We are very excited to announce some new supply Partners for 2010 - with more on the way. Both Kraft Foodservice and M&J Chickens have increased their support for the not for profit sector by joining the Church Resources Foodservice Program, with particular concern and support for the Aged and Health Care sectors and specifically the welfare of Residents and Patients.

Also I am pleased to be able to announce that we now have increased personnel resources onboard the Foodservice team which will allow us to bring our unique model of a no cost, no risk consultancy and customer service offering to more Members more quickly. Joining us in the newly created Foodservice Co-ordinator role is Margi Shah who brings a wealth of technical and administration experience and in the new Foodservice Business Development Manager position Caith Angel who is both highly qualified and experienced in Strategic Procurement and Foodservice. The next twelve months will be extremely exciting indeed.

If you are visiting the CHA conference in Adelaide or the ASCA National conference in Hobart later this year, please look out for the Church Resources Continuous Improvement in Foodservice exhibition stand, and make some time to catch up with us. I look forward to it.

Warmest Winter and Spring regards from your Church Resources Foodservice team.

Martin Kenrick Manager Church Resources Foodservice

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#*%7&45n4 '*/% '00% '"45 ''' .",& 07&3 A new look has been put live on FFF and FHF, to give them a more modern look, and to improve accessibility to key areas of the website.

All the familiar elements of FFF/FHF will be available, so that customers can still access the core features they currently enjoy.

So what are the key new and changed features?

Login page: 1. The buttons on the login page are much larger and stand out more.

2. The old ‘New User’ button has changed to Register Here to make it clearer that registration is required to FFF/FHF. 3. With a larger Forgotten Password? hopefully our Branch Web Administrators will receive less calls about mislaid passwords!

2. History has been split into Reports and Accounts: a. Reports includes order Acknowledgements, Previous Purchases, Usage, Stocktake, Data Extracts. b. Accounts includes Orders, Invoices, Credits.

Order Basket: 3. Auto Order Form which provides instant access to an order form based on their past 6 months purchases, has been turned into a “quick link� button at the top of the order basket.

Inside FFF/FHF Left hand menu: 1. The sub menu now pops out to the right of the main menu. This prevents the rest of the main menu from disappearing off the bottom of the web page on smaller resolution computer monitors (which many of our customers have).

4. A “quick link� button to the Order Forms area is also included at the top of the basket.

5. The Order button at the bottom of the basket which takes the customer to the Checkout Page has been renamed Finalise Order, so that it better explains that there is another step prior to checkout.

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$"14 0'' 50 '3&4) 5)*/,*/( Introducing Simplot’s Gourmet Garden’s new FoodService Select, a unique range of fresh tasting chopped herbs and spices created exclusively for foodservice professionals.

Gourmet Garden’s FoodService Select range is one the most anticipated and most innovative additions in kitchens all round the world.

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+ Great range of popular herbs and spices + Strong flavour - means you use less + Proudly Australian owned and made + Excellent value - all the picking, peeling, chopping and washing is already done for you + Exceptional efficiencies - saves you time and money + Convenient, re-usable packaging + Easy flip-top lid - minimises the risk of contamination + Makes adding fresh herbs and spices easy

Fresh made easy

NO artificial flavouring NO corn starch or high fructose corn syrup NO artificial colours NO artificial preservatives NO genetically modified ingredients Each variety is different in the make up of ingredients, however the most common ones include: + Fresh herbs and spices delivered within hours of harvesting + Canola oil + Sea salt + Sugars - Dextrose and Fructose + Vegetable Gum

As the old saying goes, ‘time is money’. So in today’s economy, never has the search for smarter ways of doing things been more important.

This is no less true in the foodservice industry.

The Gourmet Garden FoodService Select range delivers on two fronts: fresh taste and unmatched efficiency - making it a vital ingredient to the ongoing success of any commercial kitchen.

The product is unique. Its patented manufacturing process allows for the flavour and nutritional value of fresh herbs and spices to be maintained within a cold chain process. What’s more, it has a longer shelf life, and the added convenience of an easy to use squeezable paste format.

Quality & Safety assured + Grown and manufactured in HACCP and ISO accredited facilities + Certified Organic Processor + Comprehensively equipped and staffed Mircrobiological Testing Laboratory and flavour analysis equipment

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5)& 8"*5 *4 07&3 '03 o".#&3p 3"5&% #",&3: 4/"$,4 Sara Lee Releases the First National Range of Bakery Snacks to Meet State Governments’ “Amber” Guidelines for Public Healthcare Facilities In support of State governments’ ambition to make healthier food choices easier for consumers, Sara Lee has developed the first national range of bakery snacks to comply with the “Amber” category for retail sale in public healthcare facilities – Sara Lee Lite Bakes. This new range of 8 muffins, cakes and slices, will be available nationally on Monday 31st of May 2010.

The Lite Bakes range has been developed and portioned with healthy eating in mind and includes: a Blueberry Muffin with a blueberry sauce centre, a Choc Muffin with a berry sauce centre, a Banana Muffin with a berry sauce centre, a Banana Cake, a Choc Vanilla Cake, a Carrot Cake, an Apple Slice and a Fruit Cobbler Slice. Each product has reduced fat compared with the standard Sara Lee product, is a source of fibre and has no artificial colours, flavours or preservatives.

Promoted as a program to make healthier choices, easy choices, using green, amber and red categories for display proportions, State governments aim to reduce the availability of ‘red’ foods whilst increasing ‘green’ menu items. In a study conducted nationally, to understand the bakery needs of kiosk and canteen retailers within health care facilities (non-patient); 84% said it had been implemented to some degree in their hospital, and 67% said they were fully implementing the healthier choices program. However, the majority stated that their main concerns were: the ability to keep prices in line with customer expectations, the diversity of product offerings, keeping products appealing to customers and turnover of products leading to waste. Sara Lee has taken these findings and developed and portioned the Lite Bakes range to provide a solution to retailers within healthcare facilities and assist them to comply with the State governments’ healthier choices guidelines. “Sara Lee supports the State governments’ ambition to make healthier choices easier for all consumers. That’s why we’ve worked hard to develop our new diverse and delicious Lite Bakes range.” Nick Roberts: Marketing

Director of Sare Lee Bakery.

Sara Lee has developed one set of criteria for their Lite Bakes range that meets the States’ “Amber” criteria. “Variety and choice within the range is key – an estimated 60% of patronage through the retail outlets is staff from within the facility. To keep coming back they require a range of choice, and, there’s just not enough out there at present that is ‘tasty, treat-ish’ food that delivers to the nutritional guidelines.” (Quote from The Leading Edge Research). The Lite Bakes range is individually portioned and wrapped for hygiene and convenience in busy healthcare retail and hospitality facilities, and can be stored frozen to reduce waste.

Sara Lee believes their new Lite Bakes range offers a solution to retailers within healthcare facilities. By offering a tasty, diverse range of bakery snacks that meets the ‘Amber” criteria across 5 states, the Lite bakes range fills a gap in menu supply without impacting current costs, margins and diversity of product offering – making it easier to comply with the governments’ healthier choices guidelines. The Lite Bakes range will be available via normal distribution channels from Monday the 31st May 2010. For more information please visit www.foodservice.saralee.com.au.

Sara Lee Sara Lee is Australia’s largest manufacturer of frozen desserts. Each year they produce in excess of 50 million cakes, desserts & savoury

/FX 1SPEVDUT items, including 400 different cakes, desserts, dairy based items, ice creams, savoury foods and snacks. Sara Lee is committed to delivering the highest quality and safest food products on the market. A dedicated technical services staff of 20 people provides onsite expertise throughout the product development and production processes.

Sara Lee was one of the first companies in the bakery industry to achieve HACCP 9000 accreditation.

4BSB -FF -JUF#BLFT Apple Slice

Research Research conducted by The Leading Edge with the objectives of understanding; the bakery needs of end users within health care facilities (non-patient), and end users’ understanding and attitudes to the State Health Department nutritional guidelines, and implementation progress.

Banana Cake

In-depth interviews (1 hour): N=4 (Across Brisbane and Sydney) Face-to-face interviews (30mins): N=32 (Across NSW, QLD, VIC, SA & WA) Interviews conducted at a mix of large, medium and small institutions including urban and rural facilities.

Banana Muffin

Governments’ Healthier Choices Guidelines For more information, please visit: WA: www.healthyoptions.health.wa.gov.au SA: www.health.sa.gov.au/pehs/branches/ health-promotion/stafffoodchoicespolicy-ssssahealth-091126.pdf

Blueberry Muffin

NSW: www.health.nsw.gov.au/policies/pd/2009/ pdf/PD2009_081.pdf QLD: www.health.qld.gov.au/ph/Documents/ abetterchoice/32511_a.pdf VIC: www.health.vic.gov.au/healthvictoria/feb10/ healthy.h

Choc Vanilla Cake

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)"11: &"5*/( 1*-05 130+&$5 Provider launches new trial to help relatives of people living with dementia a vast variety of services for their clients, none are currently in a position to offer this sort of tailored, specialised support, Hills said.

A leading not-for-profit Aged Care provider, Benetas is helping make mealtimes for families living with a dementia a more positive experience.

Funded by the Federal Government and developed by Benetas, the Happy Eating Pilot Project will target families of Italian and Greek speaking backgrounds who have a family member with moderate dementia living in the western region of Melbourne.

Benetas CEO Sandra Hills said the aim is to help make mealtimes a more enjoyable experience.

“Our bi-lingual carers will receive special training to work with families to introduce strategies to help make eating more enjoyable. These strategies include learning to stimulate appetite for the person with dementia, establishing routines, reducing distractions, simplifying cooking and alleviating mealtime stress in the kitchen.”

Mealtimes play an exceptionally important role in reducing social isolation, which is a major issue facing the ageing population. Food is also important in identifying with culture and reliving memories, said Hills.

Through the project, families will be assisted to understand how their family member with dementia can be more involved in family life, such as meal preparation and cleaning up, which allows them to continue to make a contribution to the household.

The provider said there are over 5000 people over the age of 65 living with dementia in the western region of Melbourne alone. The area is also becoming increasingly culturally and linguistically diverse.

While Benetas case managers currently arrange

Benetas will trial the project with some of its current clients and families. The project has four key aims in the initial 12-month period: increase understanding of dementia; reduce stigma surrounding dementia; empower those who have dementia and to reduce their social isolation.

“We look forward to working closely with the Centre for Cultural Diversity in Ageing, Alzheimer’s Australia Vic and community representatives from Greek and Italian backgrounds to ensure the project is a success,” said Hills. © 2006-2010 APN Educational Media

/FX 1BSUOFST Church Resources is proud to welcome Kraft and M & J Chickens to our foodservice program

,3"'5 Church Resources has recently partnered with Kraft, who have over 80 years of experience in Australian food production.

•

Kraft Tasty Cheese

•

Kraft Vegemite

•

Fully cooked, natural style protein based products with 42 days use by

•

A direct delivery service of dedicated HACCP accredited vehicles utilising a unique and cost effective logistics model.

Kraft foods is a fully independent global company with 90,000 employees worldwide. Globally, they are the 2nd largest food and beverage company with a presence in approximately 150 countries.

Kraft foods and its brands are household names synonymous with high quality, nutritious, and great tasting food, including: •

Kraft Oreo

•

Kraft Toblerone

•

Kraft Philadelphia Cheese

•

Kraft Peanut Butter

. + $)*$,&/4 After surveying the supply market we have partnered with M & J CHICKENS to supply our Members with high quality fresh poultry products.

M & J CHICKENS was established as a family business in 1984, and has grown into a modern, respected, multi site, poultry based, value added and cooked product supplier. M & J take a creative approach to delivering food solutions to their varied customer base, and their success is based on the commitment, expertise and skills of the proprietors, management and employee team.

M & J CHICKENS can provide you with: •

Superior quality fresh poultry products, mostly packed in 5kg vacuum bags

•

A quality range of Portion Control chicken fillets.

•

Ranges of kebabs/souvlaki, with a choice of 20 flavours, and three sizes.

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(00%."/ '*&-%&3 Baking in Australia Baking has played an important role in supplying sustenance to Australia. Even before the industry was recognised through the formation of The Master Bakers’ Association in 1891, bread played a major part in the diet of people living in Australia.

The Goodman Fielder Fresh Baking division is one of the largest bakers in Australasia, with a portfolio of brands that are household names in Australia and New Zealand. The business has leading market shares in most of the market segments in which it competes.

Goodman Fielder Baking Brands You may not know all the brands Goodman Fielder has available in foodservice.

Helga’s Continental Breads - Helga’s offers high quality, European style grain bread loaves and black breads. They use a range of flours, whole grains and seeds.

Helga’s Seed Sensations - are unique loaves.

Totally seed encrusted this range of breads has been made with contemporary Australian tastes in mind.

Lawson’s Traditional Breads - from the extra-wide tins they are baked in to the brown paper bags they are served in, these breads are wholesome as the day is long.

Wonder White - all Wonder bread products have twice the fibre of regular white bread and as much fibre as regular wholemeal bread without artificial preservatives.

Mission - so much more that just plain tortillas, Mission gives your customers a great range including regular flour, wholemeal and whole wheat products, different bread styles and an exciting array of flavours to help them spice up their home cooking.

Molenberg - low in fat, Molenberg is a premium light grain bread range that is full of the energy and goodness of grains.

Country Life Bakery - has a range of health breads catering for a range of allergies and intolerances.

It also has gluten free and functional breads including low GI.

$PNQBOZ 1SPÚMFT Grains Some of these brands contain wholegrain varieties. And one in particular, Country Life Bakery uses a range of non-wheat whole grains to create a range of breads aimed at people with gluten intolerance and wheat sensitivity. Great tasting and perfect for all foodservice patrons, some of the breads are made using: Quinoa Quinoa (pronounced keen-wa) is a grain whose heritage derives from the Americas. Cultivated by the Incas this grain is packed with protein as well as containing minerals like calcium, phosphorous, zinc and iron. Gluten free, it is also a low GI food.

Rye Rye contains essential vitamins and minerals. B vitamins, vitamin E, iron, magnesium, manganese and zinc are all to be found in this versatile grain.

Full of soluble and insoluble fibre, its flavour can be inhanced by roasting.

Barley As well as soluble and insoluble fibre, Beta glucan can be found in rye. Beta glucan helps lower cholesterol.

Flaxseeds These are full of Omega 3 fatty acids and vitamin E. They are also bursting with fibre too.

Why look to other grains as well as wheat?

By using a diverse range of breads in food service establishments you can provide choice for your patrons. People with gluten free diets, those on lower wheat diets and other customers just looking for new flavours and textures in their breads from the hotel breakfast buffet to the daily lunchtime sandwich can all be catered for by planning a selection of breads for every occasion.

Foodservice Usage Ideas When purchasing bread for use in the foodservice industry, breakfast toast and lunchtime sandwiches might be the first things to come to mind. But bread can be so much more versatile than that.

Finger food for functions, like mini bruschetta, allin-one breakfasts on the go with eggs, bacon and more baked into bread cups, crunchy croutons for spectacular summer salads or warming winter soups, the options are limited only by imagination.

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/"5*0/"- '00%4 National Foods & Church Resources

Current Work in Progress

National Foods limited is a national food and beverage company with operations across the whole of Australia. National Foods produce and distribute the #1 market leading brands across all the categories in which it operates. Church Resources and National Foods have developed a strong relationship where by all members and groups have access to an agreed range of fresh Milk and Dairy brands at bespoke Church Resources pricing. The relationship represents a significant source of value for members on critical day-to-day products.

To create further value for the Church Resources members, National Foods are currently working on a number of projects designed to deliver efficiency for the day to day operations of all locations:

The categories that form part of the supply partnership include: Cream (fresh & thickened) Commodity Cheese Yoghurt Fresh White Milk (whole & modified) Flavoured Milk (fresh & long-life) Soy Milk Butter

National Foods & Dairy Farmers As you may be aware National Foods acquired the Dairy Farmers business at the end of 2008.

The merging of these two companies has widened the product range available to members as well as further strengthen the National Foods’ distribution network. Below is a quick snap shot of just some the key dairy brands available to all Church Resources members:

Web Portal Ordering: This online ordering system creates a more robust way for members to purchase the agreed range. Online ordering is quick and simple to use, tracks orders to the point of delivery, helps determine potential out of stock issues, and of course creates less paper work than traditional methods currently in use.

Range Availability With the category depth and national footprint available to National Foods, there is a big opportunity to deliver increased efficiencies to all members. Increased ranging across current categories help provide a wider choice to all members throughout Australia.

Bespoke Products National Foods have developed a number of products specifically designed with care facilities in mind. Changes to ingredients and packaging have been used to tailor existing offers.

Throughout forthcoming e-newsletters, National Foods will run articles promoting these products, highlighting the benefits they bring to both members and end consumer.

$POUBDUJOH /BUJPOBM 'PPET For any further information regarding the National Foods & Church Resources supply partnership, please contact your representative on the below contact number: Church Resources: 1300 CHURCH For Quality Assurance issues with any National Foods products please contact National Foods on the following contact details: Phone: 1800 677 852 email: consumers@natfoods.com.au

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"3& :06 8"4)*/( :063 )"/%4 8*5) .*--*0/ '&$"- #"$5&3*" “Every time you use that soap you’re getting hundreds of million fecal bacteria on your hands…which is actually more than is in the toilet (bowl) after you flush it. That’s why I can’t really use it anymore. I look at it and go…‘I just got a hundred million fecal bacteria on my hands!’ As a microbiologist I don’t like the idea of putting 100 million fecal bacteria on my hands when I’m washing them…when I’m trying to remove (the germs).”

- Dr. Charles P. Gerba of the University of Arizona

Note: To learn more, Dr. Charles P. Gerba, University of Arizona Microbiologist, discusses the study he led on bulk soap contamination: http://www.youtube.com/watch?v=kzyNOotK5pg&feature=related Refillable Bulk Soap Dispensers Could Be Spreading Germs to your Residents, Visitors and Staff Health care associated infections have been designated as a main area of concern by the Australian Commission on Safety and Quality in Health Care (ACSQHC).1 Better hand hygiene is the highest priority area to help reduce the risk of healthcare-associated infections as well as common illnesses. As a result of increased attention concerning the spread of germs, research has been commissioned worldwide to determine ways to prevent the spread of illness, the level of knowledge of hand hygiene, and the source of germs that can cause illness.

Bulk Soap Systems Frequently Contain Disease Causing Organisms Studies show unsuspecting hand washers could be putting their health at risk when using soap from open refillable (commonly known as “bulk”) soap dispensers! This thought may seem rather surprising at first, but recent studies conducted at a major university found that 23-25% of bulk soap dispensers contained contaminated soap.2 Specifically, 23-25% of samples taken from open refillable bulk soap reservoir dispensers were contaminated with unsafe levels of bacteria.

Coliforms, illness causing fecal-based organisms, were found in 16-22% of the bulk soap dispensers tested. Soap from contaminated bulk soap dispensers can put users at significant risk. In contrast, no contamination was found in soap that was dispensed from systems using sealed and sanitary dispenser refills.

• Better hand hygiene is the highest priority area to help reduce the risk of healthcare-associated infections

• Bulk soap dispensers often contain harmful bacteria • There are no standards for cleaning and sanitizing dispensers • New soap becomes tainted as it is added to contaminated soap • Sealed and sanitary dispenser soap refills prevent the use of contaminated soap Following these recent studies, it is recognized that washing hands with contaminated bulk soap results in contamination of the hands. This research also shows that bacteria left on hands after the use of contaminated soap can be transferred to other surfaces (this is also substantiated by other published literature).3,4 Of even greater concern, soap in contaminated dispensers often contain potential disease-causing organisms including Klebsiella pneumoniae (which could cause pneumonia, bronchitis, and other respiratory infections), and Serratia marcescens (which could cause infections of blood, wounds, eye infections, urinary tract, and the respiratory tract).

Study results also showed that participants who washed their hands with the tainted soap had these bacteria present on their hands after hand washing, especially when there was a high level of soap contamination. However, those who washed their hands with uncontaminated soap from sanitary sealed refill systems had none of the contaminating bacteria on their hands after washing.

There is now no question that bulk hand soap dispensers are susceptible to contamination, and can contain unsafe levels of bacteria. Additionally, there is also no established protocol for cleaning and sanitizing these refillable dispensers. Even when someone attempts to clean a bulk soap

%JE :PV ,OPX dispenser, it is time-consuming and impractical.

Facilities managers cannot trust bulk soap dispensers to be free of bacterial contamination. It has been suspected for some time that bacteria stays on hands washed with contaminated soap from bulk dispensers, and the recent study confirms these fears!

Sanitary Sealed Systems are Protected, Effortless and Protected!

Bulk soap contamination is simply an unnecessary health risk. The need to use factory-sealed containers for hand soap in public toilets, rather than dispensing bulk soap through reusable, fillable containers, is a healthier choice - and some might say the only choice in order to avoid the bacterial contamination of hands and of surfaces touched by those hands. The soap inside is protected from contamination because it is factory sealed and includes a fresh nozzle with each refills, installing a new refill is effortless and virtually labour free (it takes just seconds to snap a refill in), and each dispenser is installed in a secure dispenser that prevents tampering. A sanitary sealed system such as this is simply the logical choice to help prevent the spread of germs.

GOJO Skin Care Products feature Factory Sealed and Sanitary Systems and Refills!

GOJO, as the industry leader for hygiene and skin care products, has always been focused on the health and well being of the public. When GOJO became aware of the contamination issues regarding open refillable soap dispensers, the company immediately went to work exploring the issue and finding a solution. GOJO Industries and Church Resources see contamination of open reservoir bulk soap dispensers as a serious public health threat. To help you maintain a high level of hygiene among your residents, visitors and staff, we offer a complete program to help switch your facility from potentially contaminated bulk soap dispensers to an advanced GOJO Skin Care System using only factory sealed and sanitary refills for all of GOJO hygiene and skin care products.

1. http://www.safetyandquality.gov.au/internet/safety/publishing.nsf/Content/PriorityProgram-03 2. Gerba, C.P. et al, The Occurrence of Heterotrophic Bacteria, Coliforms, and Staphylococcus Aureus in Liquid Soap Samples From Public Restrooms. Unpublished study 2006.

Bacterial Contamination of Liquid Hand Soaps. Unpublished Study. 2007 University of Arizona.

3. Sartor, C. et al, Nosocomial Serratia marcescens Infections Associated with Extrinsic Contamination of a Liquid Nonmedicated Soap. Infection Control and Hospital Epidemiology. 2000, 21:196-199.

4. Casewell, M., Phillips, I. Hands as route of Transmission for Klebsiella Species. British Medical Journal. 1977, 2:1315-1317.

7*46"- $0/53"45 &/)"/$&4 '00% "/% -*26*% */5",& */ "%7"/$&% "-;)&*.&3n4 %*4&"4& A study by Tracey E. Dunne, Sandy A. Neargarder, P.B. Cipolloni and Alice Cronin-Golomb

Patients with severe Alzheimer’s disease in longterm care have deficient contrast sensitivity and poor food and liquid intake. A study published in 2003 examined how contrast manipulations affect these intake levels.

Participants were nine men with advanced Alzheimer’s disease. Independant variables were meal type (lunch and supper) and condition (baseline, intervention, and post-intervention).

Dependant variables were amount of food (grams) and liquid (ounces). Data were collected for 30 days (10 days per condition) for two meals per day. White tableware was used for the baseline and post-intervention conditions, and high-contrast red tableware for the intervention condition. In a follow-up study 1 year later, other contrast conditions were examined (high-contrast

blue, low-contrast red and low-contrast blue).

Mean percent increase was 25% for food and 84% for liquid for the high contrast intervention (red) versus baseline (white) condition, with 8 of 9 participants exhibiting increased intake. In the follow-up study, the high-contrast intervention (blue) resulted in significant increases in food and liquid intake; the low-contrast red and lowcontrast blue interventions were ineffectual.

It was concluded that simple environmental manipulations, such as contrast enhancement, can significantly increase the food and liquid intake in frail demented patients with Alzheimer’s disease.

To see the full report: http://www.churchresources.com.au/images/pdfs/Alzheimers_Research_ Paper.pdf

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."/"(*/( 5&9563& .0%*'*&% '00%4 "/% 1"5*&/5 /653*5*0/ Brought to you by Prepared Foods Australia

Gone are the days when a patient who required a puréed meal was sent a meal from the hospital or aged care centre menu that had simply been liquidised with water or milk and served in a bowl.

Not only was this option nutritionally inadequate and potentially unsafe for swallowing, due to inappropriate consistency, it hardly provided the patient an incentive to overcome their reluctance to eat. With swallowing problems, such patients have low enthusiasm for food, and therefore often largely unmet nutritional requirements.

Today’s modern pureed and texture modified foods are not only more appetising and of an appropriate consistency, but they are also higher in calories and protein to help the nutritional status of patients at risk of malnutrition.

Australia’s leading provider of health and agedcare food solutions, Prepared Foods Australia (PFA) is working with its clients to improve patient nutrition, minimise the risk of aspiration and improve the quality of life for patients with dysphagia.

A menu solution that’s not hard to swallow An approach from one of their largest customers looking for greater variety for cyclic menus saw PFA developed additional high protein soups, pureed meals and texture modified foods to help solve menu dilemmas when catering for patients with dysphagia.

presentation are very important,” he said.

“In this way a resident with little enthusiasm for food can be tempted to consume even a small amount of nutritious food and will receive important protein, energy and calcium intakes. This not only leads to improved nutritional outcomes for the resident, it also means less food wastage.”

“Our puree products are formulated to tempt consumption while soups are also a popular menu item and residents served high protein soups are more likely to eat the whole meal.”

Consistency and safety the key Mr Hartley said textural modification of food, either by being pureed or softened, presented a unique challenge for in-house kitchen staff.

“Not only is it a challenge for kitchen staff to get the consistency right, that is lump free while thick enough to prevent aspiration, but also ensuring colours remain vibrant and that no flavour is lost in the cooking process,” he said.

“PFA is able to offer the same product every single time following strict adherence to recipe and preparation methods with a complete dietary analysis available for every item.

According to PFA’s National Sales Manager Ken Hartley the key to developing menus for residents with dysphagia is to provide meals that not only have appropriate texture and nutrition, but are appetising as well.

“Then there are the cost and yield issues to consider. When making purees in house the costs and yields are unknown, a prepared food solution takes away the guess work both in preparation and in budgeting.

“The increased effort it takes to eat often leaves residents with dysphagia at risk of under nutrition so it’s important to provide food with the appropriate modified texture. These residents tend to have little appetite yet can have high nutritional requirements. Therefore flavour, colour and plate

“These products are labour saving in that they offer lower preparation costs and require less kitchen clean up from preparation and service from making purees in house, allowing catering staff to spend more time on managing the food service, food presentation and other tasks.

%JE :PV ,OPX “Less wastage from preparation leads to closer management of portion control and as products only require thawing and reheating this means minimal equipment, capital costs, ongoing maintenance costs and the amount of space necessary in the kitchen,” Mr Hartley said.

Product Development & Quality Control Due to increased client demand PFA has increased its puree offerings to 34 products, recently adding 11 new options to accommodate a two week cyclic menu.

Mr Hartley said the new products were developed in close consultation between the client and PFA’s team.

“After our Research and Development technologists developed the samples, we presented them to a panel of nutritionists, speech pathologists, directors of food services operations and chefs to evaluate.

“The consultative process also highlighted the need for a packaging change to accommodate a larger range of users with a convenient one kilogram pouch.

“From concept to development this process was signed off by all parties and produced for purchase within a 12 week time frame,” he said.

This new puree range meets the Australian Standards for Texture Modified Foods and Fluids and can be utilised in all sized hospitals and aged care facilities.

PFA monitors quality and consistency in line with industry benchmarks, whilst ensuring cost efficiencies are achieved. Stringent quality control and strict adherence to recipe and preparation methods guarantee Health Cuisine’s quality and consistency, with a complete dietary analysis provided for every product to meet Australian Dietary Standards.

All products are manufactured at the company’s Wacol facility in Brisbane and are placed on hold until microbiological checks have been completed; ensuring customers always receive the best and safest products for consumption.

PFA currently supplies prepared meal systems to around 100 healthcare and aged care facilities

located in Queensland, New South Wales, Victoria and ACT, ranging from 30 bed private facilities to 700 bed metropolitan public hospitals, and 80 to 200 bed government and not-for-profit aged care facilities.

PFA’s Health Cuisine range of 130 products encompass the entire health care menu spectrum including soups, protein dishes, vegetables, desserts, texture modified foods, and individual meals, all packaged ready to heat and serve.

For further information about PFA’s Health Cuisine range please contact Ken Hartley, National Sales Manager on 07 3271 2433 or email khartley@preparedfoods.com.au

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-07& "/% " )&"-5)*&3 -*'&s *4 5)&3& " $0//&$5*0/ Celebrating loving relationships – including those with our spouse, family and our close friends – is an important way of nourishing those relationships. But how important are our relationships for our physical health? Is there a connection between a happy heart and a healthy one?

Scientific research suggests there is a connection between love and a healthier life – people who have quality relationships and regularly socialise with friends or family are at lower risk of heart disease and are more likely to live longer. So, how can we nourish our relationships and in turn care for our health?

Nourishing yourself: Looking after yourself is an important place to start. Eating well, being physically active and trying to do more of the things you enjoy will help you feel better about yourself, which in turn can improve your relationships with others.

Our tip: Choose one thing you are going to do today to improve your wellbeing. It doesn’t matter how big or small. You could start with a commitment to drink more water, eat one more serve of veggies or go for a walk. Try to keep doing it each day until you are ready to add something else.

Caring for loved ones: Take the time to let your loved ones know just how much they mean to you.

Our tip: Try to tell one person each day how much they mean to you. Whether it’s a quick phone call, a hand written card or even an SMS message, it does take effort but can make an enormous difference to your relationships.

Connecting with your Community: If you would like to increase the number of relationships in your life, try ways of connecting more with your community.

Our tip: Join a sporting or photography club, find out about the courses offered by your community college or get more involved in your local church group. Preparing food and then sharing it with someone in your church or community is an act of caring. Getting to know people this way can help bring more love into your life and their life too.

For inspiration on nourishing yourself and your loved ones with wholesome, healthy food, call us at the Sanitarium Nutrition Service on 1800 673 392. Alternatively you can email us at nutrition@ sanitarium.com.au. We could love to hear from you!

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$06/53: $)&' %&44&354 0/ .00% &/)"/$*/( '00%4 As our nights are get cooler, mornings later, and the desire to take that habitual morning walk has been blocked out by a warm cocoon of blankets and sheets, in creeps thoughts of calorie dense foods. Winter is the season for snuggling up with a warm cup of hot chocolate and a piping hot slice of Apple Pie, smothered in custard. But do we feel any better for it…?

Luckily, Professor of Pharmacology Margaret Morris, of the University of NSW, School of Medical Sciences has conducted a study revealing the ‘comfort foods’ can in fact reduce stress. Professor Morris explains that eating foods rich in fat and sugar can alter the chemical composition of the brain and reduce anxiety. This is great news, but not permission to go out and eat an entire three tiered chocolate mud cake in one sitting, despite how stressed you may be! Your daily nutritional intake has a very influencing affect over your mood, including your alertness and perception of pain. It is therefore important to understand the power of food, and how you can use this understanding to enhance your mood.

Food has the incredible ability to change your production and release of neurotransmitters, the chemical messengers which carry information from one nerve cell to another. When you feel full, stressed, or even in pain, it is your neurotransmitters which are responsible. Therefore certain nutrients in your diet can affect the level of neurotransmitters you produce. This can be complicated even further by how most of our daily foods contain more than one nutrient and how these nutrients interact to produce and release neurotransmitters.

Serotonin is a type of neurotransmitter or more easily referred to as the “happy hormone”, which is effected by the nutrients in our diets. Certain foods can boost our levels of serotonin by producing insulin and therefore improving our mood, some of these foods include banana, papaya and dates. On the other hand, foods which lower the production of serotonin include whole wheat and rye bread. However, before you run for the closest fruit shop, understand that producing this insulin for a long period of time may trigger the onset of insulin resistance, obesity, type 2 diabetes and lower your ‘happy hormone’ production.

There isn’t a straightforward list of mood enhancing foods, yet there are some recommended guidelines for boosting your energy, alertness and overall wellbeing. These are; • Try and eat as regularly as possible. This means no skipping meals!

• As we all know breakfast is the most important meal of the day. Boost your mood by adding berries to your porridge or muesli, or have sourdough bread with peanut butter.

• Lean protein is an important addition to our lunchtime meals, helping to avoid the afternoon slump and an increase in our mental alertness and that happy feeling. This is from the production of serotonin the neurotransmitters in our brain.

• We’ll all be pleased to hear that chocolate is still good for us. More so the quality dark varieties as they are high in antioxidants and phenols which boost our mood and help out brain release endorphins.

• Despite the dieters belief of ‘no carbs after 5pm’, an enriching dinner meal of carbohydrates is advised for a better sleep which itself improves our mood! Through a relevant study by the Massachusetts Institute of Technology found increased serotonin production simply by eating carbohydrates with little or no protein.

• And the final mood enhancer is hydration!

Small drops in our level of hydration can create a grumpier you. So keep your hydration levels high through water or caffeine-free drinks.

While there is no defined solution for complete stress eradication, there are certain foods which can enhance your mood through the production and release of certain neurotransmitters. So this winter when your reaching for that slice of that Sticky Date Cake smothered in butter scotch sauce and cream, be safe in the knowledge that you’ll be reducing your stress levels simply by allowing yourself access to ‘yummy comfort food’.

Country Chef Desserts provides quality comfort food through our dessert solutions. Covered

%JE :PV ,OPX by our taste guarantee, Country Chef Desserts will ensure your stress in dessert preparation is reduced, as we create the base, for you to create the final masterpiece.

Presented By: Country Chef Desserts Pty Ltd Written By: Jaclyn Beavis Contact Details: A: 7 Hi-Tech Drive, Kunda Park QLD 4556 P: +61 07 5476 7633 E: marketing@countrychef.com.au

References: 1. Abu-Jayyab A. “Nutritional Pharmacology Of Sleep & Depression”. SelfGrowth.com. http:// www.selfgrowth.com/articles/Nutritional_Pharmacology_of_Sleep_Depression.html. Retrieved 2010-05-04.

2. Food People. “The Food Letter – From the Food People”. Foodpople.com. http://www.thefoodpeople.co.uk/media/pdf/foodletter_apr10.pdf.

Retrieved 2010-05-04 3. Grossman, Mary H.; Hart, Cheryle R. (2008).

The Feel-Good Diet. New York: McGraw-Hill. p.

64.

4. Young SN (2007). “How to increase serotonin in the human brain without drugs”. J Psychiatry Neurosci 32 (6): 394–9.

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" )&"35: 8*/5&3 8"3.&3 *%&" '30. '0/5&33" '00%4&37*$&4 Are you looking for new and interesting ways to garnish soup for winter? Peter Wright, Consulting Chef for Fonterra Foodservices, demonstrates how to quickly transform Perfect Italiano Parmesan Shredded Cheese into tasty Parmesan wafers. Watch the demonstration at: http://www.fonterrafoodservices.com.au/ resources.php?id=27 You can also find delicious soup recipes, such as Smoky Pumpkin and Orzo Soup, Mushroom soup

and Pea soup on the Fonterra Foodservices website. All recipes have been designed specifically for Foodservice professionals and chefs can easily multiply the base recipe to suit their production needs. And there is a PDF for each recipe that can be downloaded from the website.

&((1-"/5 ;6$$)*/* #"4*- 3*$055" 1"3.*(*"/" PREPARATION TIME: 30 minutes COOKING TIME: 1 hour 15 minutes 750g medium eggplants, trimmed and cut into 1cm-thick slices 500g small zucchini, thinly sliced lengthways Olive oil cooking spray 1 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 500g jar tomato pasta sauce 350g low fat ricotta cheese, crumbled 1 cup basil leaves, chopped 1⁄4 cup pine nuts 50g low fat fetta cheese, crumbled 1. Preheat oven to 180ºC. Heat a large non-stick frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.

2. Heat oil in the pan over medium-high heat.

Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside.

3. Combine ricotta and basil in a bowl. Arrange half the eggplant and zucchini in a large (8 cup) greased baking dish. Sprinkle with half the ricotta mixture and pine nuts. Spoon over half the tomato sauce. Repeat layering, reserving some pine nuts for the top. Sprinkle with fetta cheese and finish with pine nuts. Cover with foil. Bake for 30 minutes. Remove foil and bake for a further 15-20 minutes until hot and bubbling and serve.

Serves 6.

PER SERVE: 1115kJ (265cal); Protein 13g; Total Fat 16g; Saturated Fat 5g; Carbohydrate 15g; Total Sugars 13g; Sodium 600mg; Potassium 815mg; Calcium 245mg; Iron 2.1mg; Fibre 7g.

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Serves: 4 Preparation Time: 10 mins Cooking Time: 40 mins Ingredients: 1 loaf 35 g 50 g 100g 4 large ½ cup 75 g 1 tsp 2 tbsp 2 tbsp 4 tbsp

Country Life Bakery Low GI Bread Butter (unsalted) White chocolate chips/buttons Raspberries (fresh or frozen) Free-range eggs Milk Sugar Vanilla pulp (essence) Apricot jam Water Toasted sliced almonds

Method: Preheat oven to 160 c. Lightly butter a baking dish (20 cm square). Spread butter onto four slices of bread and lay into the baking dish.

Sprinkle with raspberries and chocolate. Repeat the last step and finish with a final layer of buttered bread. In a bowl, whisk together eggs, milk, sugar and vanilla. Strain the egg mix gently over the bread. Place in the oven and bake for about 35 - 45 minutes. In a small saucepan combine apricot jam and water, bring to a simmer, stir until smooth. Using a pastry brush apply apricot to top of pudding and sprinkle with toasted almonds.

For a range of recipes using the Country Life Bakery or any breads to boost your offerings including, finger foods, snacks and desserts as well as breakfast, lunch and dinner contact Goodman Fielder at 1300 BAKING.

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&7&/54 $"-&/%"3 To help plan activities and rosters for various upcoming cultural and religious special days, festival and events, Church Resources has compiled a list of special days to note between August and November.

AUGUST Sunday, 01

Thursday, 05 Friday, 06

Monday, 09 Wednesday, 11

Saturday, 14 Sunday, 15 Sunday, 15 Tuesday, 17 Thursday, 19 Saturday, 21

Tuesday, 24 Tuesday, 24

Tuesday, 31 SEPTEMBER Wednesday, 01

Transfiguration

Commemoration of the biblical event when Christian Christ is changed in appearance on the mountain. Observed by Roman Catholic and Anglican churches on August 6. Observed

by Lutherans on the sixth Sunday after Epiphany.

National Day Jamaica Garma Festival, NT An Indigenous cultural exchange event of Festival clan groups from north east Arnhem Land, the Garma Festival is a celebration of Indigenous cultures.

National Day Singapore Islamic Ramadan Begins and is one of the most important times in the Islamic calendar. During the month of Ramadan, Muslims engage in fasting and prayer and show charity to those in need.

Independance Day Pakistan Dormition of the This day commemorates the death and Orthodox Christian Theotokos burial of the Virgin Mary National Day India Proclamation of Indonesia Indepandance Indepandance Day Afghanistan Henley-On-Todd Teams of ‘rowers’ race their boats on the dry Festival Regatta, Alice sandy bed of the Todd River. This unique Springs NT and long running sporting spectacle attracts many participants, with proceeds going to charity.

National Day Ukraine Raksha Bandhan This Hindu festival honours the love between Hindu brothers and sisters and is marked by the tying of a rakhi thread by the sister on the wrist of her brother. Raksha Bandhan means bond of protection.

National Day Malaysia Battle for Australia Day

The first Wednesday in September commemorates those who served Australia during the Second World War, on the frontline and the home front, when our country’s safety and freedom were threatened.

Australia

$BMFOEBS Wednesday, 01

Wednesday, 02 Wednesday, 02

National Wattle Day Wattle is Australia’s national floral emblem.

With nearly 1000 Australian species, wattles symbolise diversity and resiliance.

National Day Krishna This festival is one of the most important Janmashtami events in the Hindu calendar. It celebrates the birth of Krishna more than 5000 years ago. Krishna was one of the incarnations of Vishnu and is one of the most popular deities in Hinduism. Celebrations take place over two days.

Friday, 03 Monday, 06 Tuesday, 07 Wednesday, 08 Wednesday, 08 Thursday, 09

Festival

Hindu

San Marino Swaziland Brazil Andorra FYR Macedonia Korea, Democratic People’s Republic of Tajikistan Jewish

Thursday, 09 Thursday, 09

Rosh Hashanah, the Jewish New Year festival, commemorates the creation of the world. A synagogue ritual is the blowing of the Shofar, a ram’s horn trumpet. Apples are dipped in honey as a symbol of the sweet New Year that lies ahead.

The Islamic month of fasting, Ramadan, Islamic ends with the festival of Eid al Fitr. A celebratory meal breaks the fast and at this time charity and good deeds have special significance. Eid is also a time of forgiveness and making amends.

A popular religious festival. In India, clay Hindu statues of the Hindu elephant god Ganesh are paraded through the streets.

The Feast of Nayrouz (Feast of the Martyrs) Coptic Orthodox marks New Year on the Coptic calendar. The Copts are the indigenous people of Egypt and have been celebrating this date as a New Year for over 1700 years. The Coptic Orthodox Church is one of the oldest Christian churches in the world.

Papua New Guinea Australia

Friday, 10

Eid al Fitr (End of Ramadan)

Saturday, 11

Ganesh Chaturthi

Saturday, 11

Coptic New Year

Thursday, 16 Friday, 17

Independance Day Australian Citizenship Day Yom Kippur (Day of This holiest day of the Jewish year is obJewish Atonement) served with fasting and repentance. Many Jews will refrain from work and attend synagogue services. It is a day set aside to atone for the sins of the past year.

Friday, 17

$BMFOEBS Friday, 17

OzAsia Festival, Adelaide

Saturday, 18

Oktoberfest

Saturday, 18 Wednesday, 22

National Day The Mid-Autumn Festival

Thursday, 23

Sukkot

Monday, 27

The Queen’s Birthday holiday in Western Australia

OCTOBER Friday, 01 Friday, 01

Sunday, 03 Sunday, 03 Monday, 11 Tuesday, 12 Sunday, 17

National Day Creation

Day of German Unity National Foundation Day Fiji Day National Day Vijay Dashami (Dasera)

Tuesday, 19 Wednesday, 20

National Day Birth of the Báb

Thursday, 28 Friday, 29 Sunday, 31

National Day Republic Day Halloween

This annual festival celebrates Australia’s cultural diversity, particularly in relation to the cultures of the Asia Pacific region, and promotes understanding and acceptance. (concludes 2 October) A German festival celebrated by communities worldwide. It is celebrated with folk dancing, singing, food and drink.

A popular East Asian celebration of abundance and togetherness, dating back over 3000 years. The traditional food of this festival is the mooncake.

Commemorates the 40 year period during which the Jewish people were wandering in the desert. Sukkot were the huts in which they lived during this time.

Based on the dates of the Term three school holidays and the Royal Show. The other Australian States have the Queen’s Birthday holiday in June.

According to Bishop James Ussher (15811656), God created the universe on October 23, 4004 BC. That would make the universe 6000 years old in 1997 AD. James Ussher was an Irish Archbishop whose chronology of Biblical history was, at one time, widely accepted throughout Christianity.

Festival

Festival

Chile Festival

Jewish

Australia

China Christian

Germany Korea, Republic of

This Hindu festival marks the triumph of good over evil. The festival of Dasera concludes the festival of Navaratri, which extends over a number of days.

Baha’i followers celebrate the birth of the Báb on this day, a prophet and forerunner of their faith. Work is suspended on this day.

Halloween, celebrated primarily in the USA, has its origins in ancient pagan, Celtic harvest and Christian festivals. People dress themselves and their homes in the symbols of these festivals such as pumpkins and apples, angels, saints, devils, ghosts and skeletons.

Fiji Spain Hindu

Niue Baha’i

Czech Republic Turkey Festival

$BMFOEBS NOVEMBER Monday, 01

Tuesday, 02 Friday, 05

Thursday, 11

Friday, 12

Monday, 15

Monday, 15

Tuesday, 16

Tuesday, 16

Sunday, 21

Monday, 22

All Saints’ Day

This Christian day honours saints, known and unknown. Saints are men and women recognised for lives of holiness and devotion to God or who were martyred for their faith.

Melbourne Cup The Melbourne Cup is Australia’s premier horse racing event that ‘stops the nation’.

Diwali (Deepavali) Diwali celebrates the victory of good over Festival of Lights evil, light over darkness and knowledge over ignorance. Because of the lights, fireworks and sweets involved, it is a great favourite with children. It is celebrated by people of Jain, Sikh and Hindu faiths.

Remembrance Day Marks the anniversary of the armistice which ended the First World War (1914–18). Australia observes one minute silence at 11 am in memory of those who died or suffered in all wars and armed conflicts.

Birth of Baha’u’llah On this day people of Baha’i faith refrain from work and celebrate the birth of their faith’s founder.

Nativity Fast begins During the Nativity Fast (until Christmas) Orthodox Christians abstain from all meat and dairy products, fish, eggs, alcohol and oil.

Hajj (Pilgrimage to Undertaking a pilgrimage to Mecca is one Mecca) of the tenets of Islam. During the pilgrimage Muslims from all around the world, of different countries, languages and ethnicities, come together in worship.

International Day The United Nations Educational, Scientific for Tolerance and Cultural Organization describes tolerance as a moral virtue - the appreciation of diversity, the ability to live and let others live, the ability to adhere to one’s convictions while accepting that others adhere to theirs, and the ability to enjoy one’s rights and freedoms without infringing on those of others.

Eid al Adha The Feast of Sacrifice commemorates the ordeal of Abraham who was asked to sacrifice his only son to prove his faith to Allah (God). As he was on the point of slaying his son, Allah stopped him and told him that it was a test of his faith and to sacrifice a ram instead.

Birth of Guru Nanak Founder of Sikh Religion – Guru Nanak was Sahib the founder of the Sikh faith and way of life.

Sikhism stresses the importance of doing good deeds rather than merely carrying out rituals.

Independance Day

Christian

Festival Hindu

Australia

Baha’i

Orthodox Christian

Islamic

United Nations

Islamic

Sikh

Lebanon

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Thursday, 25

Thanksgiving or Thanksgiving Day

Thursday, 25

White Ribbon Day

Sunday, 28

First Sunday of Advent

Sunday, 28

Advent Sunday

Tuesday, 30

St Andrew’s Day

Celebrated primarily in the USA, was historically a religious observation to give thanks to God for the harvest. It is now primarily a secular celebration and an opportunity to express gratitude to others for our many blessings.

This day is the International Day for the Elimination of Violence Against Women. Everyone can show their commitment to ending violence against women by wearing a white ribbon.

Advent is observed with the lighting of advent candles, display of wreaths and special ceremonies. Advent also anticipates the coming again to earth of Jesus Christ.

Begins the Advent season and the beginning of the ecclesiastical year St Andrew is the patron saint of Scotland

Festival

Australia

Christian

Christian Scotland

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The Tastier choice for Schools from Mrs Mac’s!

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Talk to your Mrs Mac’s Sales Representative to order Now. Head Office/WA/NT

New South Wales/ACT

Victoria/Tas

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Tel (08) 9442 5222 Fax (08) 9375 3249

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Note: The 200g Good Eating Beef Pie is not a Healthy Kids registered Product