9th Apr 2008 - 00:00
Abstract
Four Seasons Health Care in the North East, which has 52 homes with more than 3000 beds across the region, is training all of its chefs to produce modified texture food for people that have difficulty in eating conventional dishes.
Food presentation for residents has been a challenge for the chefs and many meals have tended to appear bland, dull and unadventurous.
Christine Hamilton, executive chef at Four Seasons, explained: "Some of our frailer residents don't have hearty appetites and when you couple this with an inability to chew or swallow easily, any aid we can employ must be a benefit."
"Training is currently taking place to educate all our catering staff on the use and benefits of the moulded system, which means that our residents will all enjoy meals of similar standard and presentation."
Les Summers, Four Seasons Purchasing and Hotel Services Director, commented: "Why should residents who experience difficulty in chewing or swallowing be offered food choices which could be perceived as 'second class' when compared to mainstream meals?"
Around a quarter of people Four Seasons care for have an eating difficulty of some description.