{"id":210858,"date":"2018-10-08T10:23:42","date_gmt":"2018-10-08T10:23:42","guid":{"rendered":"https:\/\/nutrition.nellsar.com\/?p=210858"},"modified":"2018-10-08T15:16:14","modified_gmt":"2018-10-08T15:16:14","slug":"embracing-the-evolution-of-the-care-catering-industry","status":"publish","type":"post","link":"https:\/\/nutrition.nellsar.com\/embracing-the-evolution-of-the-care-catering-industry\/","title":{"rendered":"Embracing the evolution of the care catering industry"},"content":{"rendered":"

Nellsar attend NACC Training and Development Forum<\/h3>\n

The National Association of Care Catering (NACC<\/a>) Training and Development Forum, held on 4-5 October in Nottingham, was a fantastic event. Myself, Adrian Silaghi (Head of Catering at Princess Christian Care Home<\/a>) and Stuart Knell (Head of Catering at Abbotsleigh Care Home<\/a>) were able to network and learn from the best in the industry.\u00a0The day exhibited the most current trends and techniques in catering and nutrition within the care industry.<\/strong><\/p>\n

To open the day we heard from the NACC Chairman Neel Radia. We also welcomed Baroness Barker as the new NACC patron and had the pleasure of hearing her speak with passion about the hurdles and challenges we all face in care catering and the importance of all working together to improve the lives of some of the most vulnerable people in the country.<\/p>\n

We had the opportunity to speak with leading industry suppliers and sample their work. Cooking demonstrations ran throughout the day showing a variety of techniques we can all be using to produce beautifully presented meals and snacks for those on a dysphagia diet.<\/p>\n

The workshops that were particularly useful included:<\/p>\n

Dr Ben Hansen, Associate Professor, University College London<\/strong>
\nBen ran a workshop on the new IDDSI (International Dysphagia Diet Standardisation Initiative) global standards. The new standardised descriptors are due to role out in April 2019. The new testing methods and descriptors will allow for consistent production and easy testing of thickened liquids and texture modified foods. Up until now the methods have been very unclear and it has been left to a subjective opinion of what constitutes a \u2018syrup\u2019 or \u2018custard\u2019 consistency, or what \u2018fork mashable\u2019 means. The new standards will be clear and not left up to individual opinion.<\/p>\n

Sophie Murray, Head of Nutrition and Hydration, Senior Sunrise Living<\/strong>
\nSophie spoke about optimum nutrition and hydration within a care setting and ways of reaching this.\u00a0The main points she raised were:<\/p>\n