TR22 Healthcare Guide - Flipbook - Page 9
MAKE
DESSERTS
Often the highlight of your patient’s day, desserts present
the biggest opportunity to encourage ill patients to eat
and to fill up on necessary calories, without necessarily
being ‘unhealthy’ foods.
Tempting sponges, pies and crumbles that are loaded
with fruits or currents, and topped with custard, cream
or ice cream, can be a great opportunity to get muchneeded nutrients and calories into a person’s diet.
Seasonal fruits and old-school dishes can be easy ways
to mix up what’s on your menu.
your
Secret
Weapon!
Don’t forget the low-fat and cold options, for different
dietary needs, such as trifles, mouses, jellies and yoghurts.
Check out our popular range
of individually portioned, frozen
desserts from Cool Delight
Visitors & Staff
Inspiration for sit-down, canteen menus
Inspired by rising costs and environmental factors, meal trends
are reverting to cheaper, simpler, staple foods. Think hearty and
comforting meals which are also easy to make vegetarian or vegan,
such as porridge with various toppings, chunky sandwiches with
gourmet fillings, flatbreads and salads, tasty pies and pasties with
veg or seasonal traybakes and pastas.
MEXICAN
STREET FOOD
If you’re looking for inspiration from across the globe, current trends
are featuring Sri Lanka, Cuba and Mexico, with street food dishes
still proving popular.
What can you offer to grab-and-go?
Vitally important for visitors and staff who are limited on time,
being able to offer healthy, hot and cold, grab-and-go options
24 hours a day is no easy task for catering teams. Simple and
comforting pasta dishes, hearty sandwiches, tasty noodle and
curry pots, sausage rolls, healthy vegan pasties and nutritious
salad bowls are all ways to tackle the need for a variety of graband-go options which are tasty and nutritious to eat.
It’s also important to think about the packaging options and to
make sure that you’re putting your food ‘into the good stuff’ by opting for sustainable and environmentally friendly vegware.
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