Simple, Easy to Use Recipes, Ufilizing the Nutrifional Supplement Enprocal

FOOD SERVICE RECIPES Simple, easy to use recipes, utilizing the nutritional supplement Enprocal

FOREWORD

Enprocal is a formulated nutritional supplement, forming part of Trisco Foods’ Precise product range. Enprocal is neutral in flavour and is high in energy, protein, calcium and vitamin D, as well as being a rich source of various other vitamins and minerals. It has been designed for use in everyday living and to support situations where energy and nutrient intake of individuals is inadequate to meet requirements.

The aging and elderly population is one such group that are often found to be consuming inadequate food to support their nutritional requirements. Key nutrients in this population are protein, for tissue repair and maintenance and immune system function; calcium and vitamin D for bone health; and adequate energy intake to support weight maintenance.

Other important micronutrients include vitamins A, C and E and selenium, which have demonstrated protective effects against frailty due to their antioxidant capacity; zinc, which supports immune function and may reduce the rate of bone and muscle mass loss; magnesium, which is positively associated with muscle mass; and Vitamin B12 and folate, which may reduce the risk of dementia and cognitive decline in the elderly (1-9) .

Inadequate food intake, and thus nutrient intake, in this population can lead to weight loss, malnutrition, and can have a negative impact on quality of life. In order to prevent nutrient deficiencies and associated negative outcomes for the ageing and elderly, there has been much time spent examining ways to increase food and nutrient intake in this group. Food fortification is one such method used to assist this population in meeting their nutritional requirements via food, by increasing its’ nutrient density.

Enprocal serves as a simple and convenient means by which food items can be fortified. This resource includes a number of easy to use recipes for fortifying food and menu items with Enprocal in an acute care or residential aged care setting. This resource includes a number of tips and quality assurance measures to ensure the desired quality of the product is achieved. This resource also provides a comparison of the macronutrient and micronutrient profiles between the standard recipe and the recipe that has been fortified with Enprocal. This gives a visual representation of how food fortification with Enprocal can be used to assist the ageing and elderly population in meeting their requirements for the key nutrients discussed above. ACKNOWLEDGEMENTS

The development of this resource was made possible by the wonderful staff and residents of Wellington Park Private Care, who generously provided access to their menu and kitchen facilities for recipe development and testing. We would like to extend our thanks to Karlene Burns, the Centre Manager, and Sarina Chaumont, the Head of Hotel, for welcoming us on site. We would also like to thank the lovely kitchen staff for their encouragement and assistance during recipe development and testing, as well as the residents for their involvement in the feedback process.

Additionally, we would like to extend our thanks to Danielle Cave, Dietitian and PhD student, for her correspondence with Wellington Park Private Care and involvement in organising kitchen facilities, as well as her research into the micronutrients of key importance in the ageing and elderly population.

Finally, we would like to thank Dr Karen Abbey, Foodservice Specialist Dietitian, for her advice and support throughout the course of this project. CONTENTS

BREAKFAST 1 DESSERTS 23 Creamy Porridge 2 Warm Custard 24 Scrambled Eggs 3 Chilled Custard 25 Fortified Milk for Cereal 4 Impossible Pie 26 Apple Custard Slice 27 MID MEALS 5 Bread and Butter Pudding 28 Choc Chip Cookies 6 Creamed Rice Pudding 29 Yoghurt Snack Tub 7 Sticky Date Pudding 30 Coffee Cake 8 Banana Slice 9 DRINKS 31 Vanilla Milkshake 32 SOUPS 11 Chocolate Milkshake 33 Creamy Pumpkin Soup 12 Flavoured Milk 34 Creme of Mushroom Soup 13 Milo 35 Creamy Tomato Soup 14 Creme of Celery Soup 15 REFERENCES 36 Appendix 1: Nutritional SIDES AND LIGHT MAINS 17 Comparison Breakfast 37 Parsley Potato Mash 18 Appendix 2: Nutritional Pumpkin and Potato Mash 19 Comparison Mid Meals 38 Cheesy Potato Mash 20 Appendix 3: Nutritional Quiche Lorraine 21 Comparison Soups 39 Zucchini Slice 22 Appendix 4: Nutritional Comparison Sides and Light Mains 40 Appendix 5: Nutritional Comparison Desserts 41 Appendix 6: Nutritional Comparison Drinks 42

BREAKFAST

1 Creamy Porridge

Number of serves: 20 Serving size: 180g

INGREDIENTS • 8 scoops of Enprocal (280g) • 4 cups instant oats • 1.5lt water • 2lt full cream milk • 1tsp salt

COOKING UTENSILS • 2lt jug • Large pot

Note: if more than 20 serves are required, recipe can be multiplied to achieve desired quantity.

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add Enprocal to 2lt jug. Slowly add To avoid lumps of Enprocal, add a small amount of milk in 600ml of milk, whisking to remove to jug initially, and whisk to form a smooth paste. Whisk in lumps. Set aside in fridge. remainder of milk. 2. Place oats, salt, water, and remaining milk in pot and bring to the boil. To preserve integrity of Enprocal, the Enprocal/milk mixture 3. Simmer for 20 minutes. should not be added when porridge is still simmering. 4. Turn off heat and stir in Enprocal Remove pot from heat before adding of Enprocal. mixture. 5. Pour into bain-marie trays for serving. Porridge may thicken slightly quicker than usual on cooling. Serve immediately, or add a small amount of warm milk to bain- marie on serving and mix.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

2 * For full nutrient comparison, see appendix 1 Scrambled Eggs

Number of serves: 10 Serving size: 160g

INGREDIENTS • 4 scoops Enprocal (140g) • 20 eggs • 1tsp salt • 1/2tsp pepper • 500ml full cream milk • 100ml cream • 1tbsp butter

COOKING UTENSILS • 2 large bowls • 2 whisks • Large non-stick frying pan

Note: if more than 10 serves are required, multiply recipe and prepare in batches to reach desired quantity.

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In a large bowl, whisk together eggs, salt and pepper. To avoid lumps of Enprocal, 2. In the other large bowl, add Enprocal and slowly whisk in milk until add a small amount of milk no lumps remain. to bowl initially, and whisk to 3. Add Enprocal/milk mixture to eggs, along with cream. Whisk form a smooth paste. Whisk in together. remainder of milk. 4. Heat butter in frying pan. Pour in egg mixture. As eggs begin to set, gently pull across the frying pan until cooked. Sprinkle with chives or mixed 5. Scoop into bowls or bain marie dish for serving. herbs for serving.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 1 3 Fortified Milk for Cereal

Number of serves: 5 Serving size: 200ml

INGREDIENTS • 4 scoops of Enprocal (140g) • 1lt full cream milk

COOKING UTENSILS • 2lt jug • Whisk

Note: if more than 5 serves are required, multiply recipe and prepare in batches until desired quantity is achieved.

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add Enprocal to jug and slowly whisk in milk. To avoid lumps, add Enprocal to the jug first. Add a Whisk vigorously until smooth and no lumps small amount of milk to start. Whisk to form smooth, remain. thick paste and then whisk in remainder of milk 2. Pour onto cereal and serve. This recipe can also be prepared and served as a drink.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

4 * For full nutrient comparison, see appendix 1 MID MEALS

5 Chop-chip Cookies

Number of serves: 50 Serving size: 60g (2 cookies)

INGREDIENTS • 8 scoops Enprocal (280g) • 620g butter • 2 cups caster sugar • 5 eggs • 1tbsp vanilla essence • 7 cups self raising flour • 3 cups choc chips

COOKING UTENSILS • Large mixing bowl • Hobart mixer with whisk attachment • Combi oven • Large baking sheet pans

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 200°c. To avoid lumps of Enprocal, 2. Add flour and Enprocal to a large bowl and mix to combine. Set ensure Enprocal is mixed with aside. flour before addition to cookie 3. Beat butter and sugar to a cream in mixer. Add eggs and beat well. batter. Add vanilla and beat well. 4. Slowly add in flour/Enprocal mixture and mix to form stiff paste. This same batter can be used Mix in choc chips. to make other cookie varieties. 5. Take small amounts of mixture and roll into small balls. Place on The choc chips can be greased baking sheet pans and press out with a floured fork to substituted for sultanas, flatten. cornflakes, macadamias and 6. Bake for 15 minutes, or until golden. more.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

6 * For full nutrient comparison, see appendix 2 Yoghurt Snack Tub

Number of serves: 1 Serving size: 150g

INGREDIENTS • 1/2 scoop Enprocal (17.5g) • 1 x 150g yoghurt

COOKING UTENSILS • Serving bowl • Small whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add Enprocal to serving bowl. To avoid lumps, add a small amount of yoghurt to 2. Add a small amount of yoghurt, and whisk to start, whisking to remove lumps. Then add remaining form thick paste. yoghurt. 3. Whisk in remainder of yoghurt and serve. Yoghurt may be substituted with similar items such as custards or chocolate mousse.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 2 7 Coffee Cake

Number of serves: 60 Serving size: 50g

INGREDIENTS • 12 scoops Enprocal (420g) • 3 cups milk • 6 cups self raising flour • 2tsp baking powder • 500g butter • 2 2/3 cup caster sugar • 12 eggs • 2tbsp vanilla essence • 4tbsp coffee ICING: • 6 cups icing sugar • 300g melted butter • 3tbsp cocoa powder • Water to achieve desired consistency COOKING UTENSILS • Hobart mixer with whisk attachment • Large bowl • Combi oven • Two 30 x 40cm baking trays

METHODS NUTRIENT COMPARISON (PER SERVE) *ORIGINAL RECIPE VS RECIPE 1. Preheat oven to 170°c. FORTIFIED WITH ENPROCAL 2. In a large bowl, whisk together milk and Enprocal until no lumps remain. 3. Add flour, baking powder, butter, sugar, eggs, vanilla, coffee and Enprocal mixture to mixer. Beat at a medium speed, then gradually increase to top speed for 2 minutes. 4. Pour into well greased cake tins. Bake for 50 minutes. A knife should come out clean when inserted into the centre. 5. Allow cakes to cool and then ice.

TIPS & QUALITY ASSURANCE MEASURES

Cake has a tendency to brown quickly around edges. Check approximately 30 minutes into baking and turn oven down to 160°c if still uncooked in centre but browning around edges. Alternatively, cover cakes with a sheet of foil halfway through cooking to prevent over-browning.

8 * For full nutrient comparison, see appendix 2 Banana Slice

Number of serves: 60 Serving size: 80g

INGREDIENTS • 12 scoops Enprocal (420g) • 2 cups milk • 7 cups self raising flour • 1tsp baking powder • 1tbsp ground cinnamon • 1tbsp ground nutmeg • 3 1/2 cups sugar • 7 eggs • 450g melted butter • 2 1/2 cups mashed banana ICING: • 200g butter • 4 cups icing sugar • 2tbsp lemon juice COOKING UTENSILS • Large bowl and whisk • Hobart mixer with whisk attachment • Combi oven METHODS • Two 30 x 40cm baking trays

1. Preheat oven to 165°c. 2. In large bowl, whisk together Enprocal and milk. Set aside. NUTRIENT COMPARISON (PER SERVE) 3. Sift all dry ingredients together and place in mixer. *ORIGINAL RECIPE VS RECIPE 4. Add sugar, eggs, butter and Enprocal/milk mixture FORTIFIED WITH ENPROCAL to mixer. Beat until smooth. Add in banana and mix until combined. 5. Pour into lined baking trays. Bake for 45 minutes or until knife comes out clean when inserted into centre. 6. 6. Allow to cool and then top with icing.

TIPS & QUALITY ASSURANCE MEASURES

* For full nutrient comparison, see appendix 2 9

SOUPS

11 Creamy Pumpkin Soup

Number of serves: 50 Serving size: 200ml

INGREDIENTS • Enprocal (875g) • 1kg Maggi Pumpkin Soup Mix • 8.8lt tap water • 1.2lt warm water

COOKING UTENSILS • Large bowl • Large pot • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add soup mix and tap water to pot. To avoid lumps, add Enprocal to bowl first, add water Bring to boil, stirring constantly. slowly and whisk vigorously to form smooth pasty liquid. 2. Reduce heat and simmer for two minutes, stirring constantly. To maintain integrity of Enprocal and achieve desired soup 3. In a large bowl, whisk together texture, ensure Enprocal is not added while soup is still Enprocal and warm water until smooth. simmering. Allow simmering to cease before addition of 4. Take pot off heat. Stir Enprocal mixture Enprocal. into soup and serve immediately.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

12 * For full nutrient comparison, see appendix 3 Creme of Mushroom Soup

Number of serves: 50 Serving size: 200ml

INGREDIENTS • Enprocal (1120g) • 670g Continental Professional Cream of Mushroom Soup Mix • 8.5lt tap water • 1.5lt warm water

COOKING UTENSILS • Large bowl • Large pot • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add soup mix and tap water to pot. Bring To avoid lumps, add Enprocal to bowl first, add water to boil, stirring constantly. Reduce heat and slowly and whisk vigorously to form smooth pasty simmer for two minutes, stirring constantly. liquid. 2. In a large bowl, whisk together Enprocal and the warm water until smooth. To maintain integrity of Enprocal and achieve desired soup texture, ensure Enprocal is not added while soup 3. Take pot off heat. Stir Enprocal mixture into is still simmering. Allow simmering to cease before soup and serve immediately. adding of Enprocal.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 3 13 Creamy Tomato Soup

Number of serves: 50 Serving size: 200ml

INGREDIENTS • Enprocal (1050g) • 820g Maggi Tomato Soup Mix • 8.5lt tap water • 1.5lt warm water

COOKING UTENSILS • Large bowl • Large pot • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add soup mix and tap water to pot. Bring To avoid lumps, add Enprocal to bowl first, add water to boil, stirring constantly. Reduce heat slowly and whisk vigorously to form smooth pasty and simmer for two minutes, stirring liquid. constantly. 2. In a large bowl, whisk together Enprocal To maintain integrity of Enprocal and achieve desired and the warm water until smooth. soup texture, ensure Enprocal is not added while soup 3. Take pot off heat. Stir Enprocal mixture is still simmering. Allow simmering to cease before into soup and serve immediately. adding of Enprocal.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

14 * For full nutrient comparison, see appendix 3 Creme of Celery Soup

Number of serves: 50 Serving size: 200ml

INGREDIENTS • Enprocal (1120g) • 700g Maggi Creme of Celery Soup Mix • 8.5lt tap water • 1.5lt warm water

COOKING UTENSILS • Large bowl • Large pot • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add soup mix and tap water to pot. Bring To avoid lumps, add Enprocal to bowl first, add water to boil, stirring constantly. Reduce heat and slowly and whisk vigorously to form smooth pasty simmer for two minutes, stirring constantly. liquid. 2. In a large bowl, whisk together Enprocal and warm water until smooth. To maintain integrity of Enprocal and achieve desired 3. Take pot off heat. Stir Enprocal mixture into soup texture, ensure Enprocal is not added while soup soup and serve immediately. is still simmering. Allow simmering to cease before adding of Enprocal.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 3 15

SIDES & LIGHT MAINS

17 Parsley Potato Mash

Number of serves: 40 Serving size: 90g

INGREDIENTS • 8 scoops Enprocal (280g) • 3kg potatoes • 1tsp salt • 1/2tsp pepper • 120g butter • 2 cups milk • 5 sprigs parsley, chopped

COOKING UTENSILS • Large pot • Hobart mixer with whisk attachment

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Place potatoes in pot and cover with water. Boil over medium heat until To avoid lumps of Enprocal, tender then drain. ensure scoops are added 2. Add potato, salt, pepper and butter to mixer and mash. one at a time, and that the 3. Add Enprocal to mixer 1 scoop at at a time, mixing well after each mash is mixed well between addition. Add a small amount of milk to mixer after each scoop of each addition Enprocal is added, until desired consistency is reached. Mix in parsley. 4. Pour into bain marie dishes for serving. Extra milk may be required to reach desired consistency.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

18 * For full nutrient comparison, see appendix 4 Pumpkin & Potato Mash

Number of serves: 40 Serving size: 90g

INGREDIENTS • 9 scoops Enprocal (315g) • 1.5kg pumpkin • 1.5kg potato • 1/2tsp salt • 120g butter • Milk to reach desired consistency

COOKING UTENSILS • 2 large pots • Hobart mixer with whisk attachment

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Place potatoes and pumpkin in separate pots and cover with water. Boil To avoid lumps of Enprocal, over medium heat until tender then drain. ensure scoops are added 2. Add potato, pumpkin, salt and butter to mixer and mash. one at a time, and that the 3. Add Enprocal to mixer 1 scoop at at a time, mixing well after each mash is mixed well addition. between each addition. 4. Add milk if needed to reach desired consistency. 5. Pour into bain marie dishes for serving.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 4 19 Cheesy Potato Mash

Number of serves: 40 Serving size: 90g

INGREDIENTS • 6 scoops Enprocal (210g) • 3kg potatoes • 1tsp salt • 1/2tsp pepper • 150g butter • I/2 cup tasty cheese, grated • 1/2 cup Parmesan cheese • 1 cup full cream milk • Half a cup of chives, chopped

COOKING UTENSILS • Large pot • Hobart mixer with whisk attachment

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Place potatoes in pot and cover with water. Boil over medium heat until To avoid lumps of Enprocal, tender. Drain potatoes. ensure scoops are added 2. Add potato, salt, pepper and butter to mixer and mash. Add cheese one at a time, and that the and mix. mash is mixed well between 3. Add Enprocal to mixer 1 scoop at at a time, mixing well after each each addition. addition. Add a small amount of milk to mixer after each scoop of Enprocal is added, until desired consistency is reached. Mix in chives. Extra milk may be required 4. Scoop into bain marie dishes for serving. to reach desired consistency.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

20 * For full nutrient comparison, see appendix 4 Quiche Lorraine

Number of serves: 40 Serving size: 130g

INGREDIENTS • 12 scoops • 500g diced Enprocal (420g) bacon • 4 sheets puff • 2 onions, diced pastry • 400g cheese, • 2lt full cream milk grated • 24 eggs • 1tsp salt • 1lt cream • 1/2tsp pepper

COOKING UTENSILS • Two bain marie pans • Large bowl and whisk • Hobart mixer with whisk attachment • Combi oven

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 180°c. To avoid lumps, add Enprocal to the 2. Grease bain marie pans and line each with 2 pastry sheets. bowl first. Add a small amount of 3. In a large bowl, whisk together Enprocal and milk until smooth milk to start. Whisk to form smooth, and no lumps remain. Set aside. thick paste and then whisk in 4. Add eggs to mixer and beat. Add Enprocal/milk mixture, remainder of milk. cream, bacon, onion, cheese, salt and pepper to mixer and combine. Quiche has a tendency to brown 5. Pour into prepared pans and bake for 60 minutes or until set. quickly around edges. Covering with a sheet of foil halfway through baking may assist in preventing over- browning.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 4 21 Zucchini Slice

Number of serves: 40 Serving size: 130g

INGREDIENTS • 12 scoops • 4 carrots, grated Enprocal (420g) • 12 bacon • 400ml full cream rashers, chopped milk • 4 1/2 cups • 20 eggs cheese, grated • 12 zucchinis, • 3 large onions, grated diced • 4 cups self • 1tsp salt raising flour • 1tsp pepper COOKING UTENSILS • Medium bowl and whisk • Large mixing bowl • Two bain marie pans • Combi oven

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 180°c. To avoid lumps, add Enprocal to the bowl 2. In bowl, whisk together Enprocal and milk until smooth first. Add a small amount of milk to start. and no lumps remain. Whisk to form smooth, thick paste and then 3. In a large mixing bowl, whisk eggs until lightly beaten. whisk in remainder of milk. Mix in Enprocal/milk mixture. Add all other ingredients and mix well to combine. The slice may brown quickly around edges. 4. Pour into well greased bain marie pans and bake for 40 Covering with a sheet of foil halfway minutes or until golden brown. through baking may assist in preventing over-browning.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

22 * For full nutrient comparison, see appendix 4 DESSERTS

23 Warm Custard

Number of serves: 50 Serving size: 50g

INGREDIENTS • 8 scoops Enprocal (280g) • 3lt full cream milk • 12tbsp sugar • 12tbsp custard powder (mixed with a small quantity of cold milk)

COOKING UTENSILS • Large pot • 2lt jug • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In the jug, whisk together Enprocal and 500ml of milk. To avoid lumps, add Enprocal to the Set aside. jug first. Add a small amount of milk to start. 2. Place remainder of milk in pot and bring almost to Whisk to form smooth, thick paste and then boiling point. Slightly lower the heat. whisk in remainder of milk. 3. Pour in custard powder mixture, stirring briskly. Add sugar and stir. To preserve integrity of Enprocal and 4. Turn off heat. Mix in Enprocal and milk mixture. maintain the consistency of the custard, 5. Custard is ready for serving as a dessert ensure the addition of Enprocal does not accompaniment. occur while the contents of the pot is still simmering. Turn heat off before adding Enprocal.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

24 * For full nutrient comparison, see appendix 5 Chilled Custard

Number of serves: 20 Serving size: 50g

INGREDIENTS • 5 scoops Enprocal (175g) • 1lt vanilla custard

COOKING UTENSILS • 2lt jug • Whisk

Note: if more than 20 serves are required, prepare the recipe in batches until desired quantity is achieved.

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add Enprocal to jug. Slowly pour in some of the custard, whisking To avoid lumps, ensure briskly to remove lumps. custard is added slowly and only 2. Add remaining custard and whisk until smooth. a small amount to start. Whisk 3. Custard is ready for serving as a dessert accompaniment. to remove lumps and form a thick paste, then add remaining custard.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 5 25 Impossible Pie

Number of serves: 48 Serving size: 100g Accompaniments: 60g custard

INGREDIENTS • 10 scoops Enprocal (350g) • 2 cups plain flour • 16 eggs • 3 cups sugar • 8tsp vanilla essence • 2 cups butter, melted • 2lt milk • 3 cups desiccated coconut COOKING UTENSILS • 2lt jug • Hobard mixer with whisk attachment • Combi oven • Two 30x40 rectangular cake tins

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 175°c. Pie has a tendency to brown quickly 2. Add flour, eggs, sugar, vanilla, butter, coconut and 1.5lt of around the edges. If necessary, open milk to the mixer and blend. the oven door slightly for the last 5-10 3. Add Enprocal to the 2lt jug. Slowly add the remaining 500ml minutes of cooking to prevent over- of milk, whisking to remove lumps. Add to mixer and blend. browning of crust, whilst allowing centre 4. Pour into greased tins. to continue to set. 5. Bake for 40-60mins or until the centre is firm and the top is golden.The flour settles to form a crust, the coconut forms a topping and the centre is an egg custard filling.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

26 * For full nutrient comparison, see appendix 5 Apple Custard Slice

Number of serves: 54 Serving size: 130g Accompaniments: 50g custard

INGREDIENTS • 10 scoops Enprocal (350g) • 3lt full cream milk • 3lt thickened cream • 3kg pie fruit apple slices • 2 1/3 cups sugar • 5 cups custard powder • 4 1/2 cups biscuit crumbs • 300g melted butter

COOKING UTENSILS • Large pot • 2lt jug • Three 32 x 27 cm trays

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Mix biscuit crumbs and butter together. Press crumb mixture into the In order to maintain the integrity greased trays to form a thin base. Place in cold room for 30mins. of Enprocal and preserve 2. In the jug, whisk together Enprocal and 600ml of milk until no lumps the texture of the custard remain. Set aside. slice, ensure the addition of 3. Place remainder of milk and the cream in pot and bring to the boil. Enprocal does not occur while Add sugar and stir well. the contents of the pot is 4. Slowly add custard powder to the pot, whisking constantly. Reduce still simmering. Turn heat off heat to low. and wait for mixture to cease 5. Add apple and mix well. Turn off heat. Add milk/Enprocal mixture simmering before adding and mix well. Enprocal. 6. Pour mixture into trays and refrigerate overnight

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 5 27 Bread & Butter Pudding

Number of serves: 48 Serving size: 120g Accompaniments: 60g custard

INGREDIENTS • 12 scoops Enprocal (420g) • 2 cups sultanas • 12 thin slices white bread, buttered • 3lt full cream milk • 24 eggs • 1 cup sugar • 2tbsp vanilla essence • 1tbsp melted butter • Nutmeg

COOKING UTENSILS • Whisk • Large pot • Hobart mixer with whisk attachment • Two 30 x 40cm rectangular cake tins

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 160 °c. Raisin bread may be used 2. Grease cake tins and sprinkle sultanas over bottom. Cut the instead of normal bread. buttered bread into finger length sticks or squares and place in bottom of tins. 3. Add milk and Enprocal to mixer and beat until smooth. Add eggs and beat well. Add sugar, vanilla essence and butter and beat well. 4. Pour mixture slowly over bread. Sprinkle nutmeg over the top. 5. Stand tins in baking dishes half full of cold water and place in oven. Bake for 30-40mins or until set (knife blade inserted into the centre comes out free of mixture).

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

28 * For full nutrient comparison, see appendix 5 Creamed Rice Pudding

Number of serves: 50 Serving size: 120g Accompaniments: 60g custard

INGREDIENTS • 10 scoops Enprocal (350g) • 3.5lt milk • 3tsp vanilla essence • 4tbsp sugar • 3tbsp custard powder • 1 can Nestle Evaporated Milk • 6 cups rice

COOKING UTENSILS • 2lt jug and whisk • Large pot

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In the jug, whisk together Enprocal and 500ml of milk until To avoid lumps, add Enprocal to the smooth. Set aside in fridge. jug first. Add a small amount of milk to 2. Rinse rice in colander until water runs clear. start. Whisk to form smooth, thick paste 3. Par cook rice in pot, stirring frequently. Drain rice. and then whisk in remainder of milk. 4. Add remaining milk to pot. Add sugar and vanilla and bring almost to boil. Reduce heat and simmer for 30 minutes until To preserve integrity of Enprocal and rice is tender. maintain the consistency of the custard, 5. Stir in custard powder mixed with evaporated milk. Sprinkle ensure the addition of Enprocal does with nutmeg. not occur while the contents of the pot 6. Turn off heat. Add Enprocal mixture and stir. is still simmering. Turn heat off before 7. Serve immediately or allow to chill in fridge overnight. adding Enprocal.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 5 29 Sticky Date Pudding

Number of serves: 60 Serving size: 100g Accompaniments: 50g custard and toffee sauce

INGREDIENTS • 16 scoops • 7 cups self Enprocal (560g) raising flour • 1.08kg chopped • 12 eggs dates • 6tsp bicarb soda TOFFEE SAUCE • 6 cups boiling • 900g brown water sugar • 300g butter • 1.5lt cream • 900g brown • 3tsp vanilla sugar essence

COOKING UTENSILS • Combi oven • Hobart mixer with paddle attachment • 2 large bowls • Two 30 x 40cm rectangular cake tin • Saucepan

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Preheat oven to 170°c. Pudding will tend to cook quickly around the 2. Mix dates and bicarb in a large bowl and pour over edges. To prevent drying out, cook pudding until boiling water. Leave overnight or until cool. slightly soft to touch in the centre. 3. Cream butter and sugar until pale. Add eggs one at Turn oven off and leave for another 10-15 a time, beating well after each addition. minutes or until firm to touch. 4. In a large bowl, whisk together Enprocal and flour, then add to mixer. Pour in date mixture. Mix until Best served fresh on day this is baked. smooth. 5. Pour into greased tins and bake for 35 NUTRIENT COMPARISON (PER SERVE) * minutes. ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL 6. To make toffee sauce, combine ingredients in saucepan. Bring to boil while stirring. Simmer for 5 minutes. Set aside until ready to use.

30 * For full nutrient comparison, see appendix 5 DRINKS

31 Vanilla Milkshake

Number of serves: 5 Serving size: 200ml

INGREDIENTS • 2.5 scoops of Enprocal (87.5g) • 1lt full cream milk • 120ml Ian Tristram’s Vanilla Flavoured Syrup • 4 medium scoops of vanilla ice cream

COOKING UTENSILS • 2lt capacity jug • Whisk/ blender

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In the jug, add Enprocal and milk. To avoid lumps, add Enprocal to the jug 2. Whisk vigorously until smooth and no lumps remain. first. Add a small amount of milk to start. 3. Whisk in vanilla syrup and ice-cream Whisk to form smooth paste and then 4. Pour into glasses and serve. whisk in remainder of milk and syrup.

Note: if more than 5 serves are required, prepare the recipe in batches until desired quantity is achieved.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

32 * For full nutrient comparison, see appendix 6 Chocolate Milkshake

Number of serves: 5 Serving size: 200ml

INGREDIENTS • 2.5 scoops of Enprocal (87.5g) • 1lt full cream milk • 120ml Ian Tristram’s Chocolate Flavoured Syrup • 4 scoops of chocolate ice cream

COOKING UTENSILS • 2lt jug • Whisk/ blender

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In the jug, add Enprocal and milk. To avoid lumps, add Enprocal to the jug 2. Whisk vigorously until smooth and no lumps remain. first. Add a small amount of milk to start. 3. Whisk in chocolate syrup and ice-cream Whisk to form smooth paste and then 4. Pour into glasses and serve. whisk in remainder of milk and syrup.

Note: if more than 5 serves are required, prepare the recipe in batches until desired quantity is achieved.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 6 33 Flavoured Milk

Number of serves: 5 Serving size: 200ml

INGREDIENTS • 2.5 scoops of Enprocal (87.5g) • 1lt flavoured milk (eg. strawberry, chocolate)

COOKING UTENSILS • 2lt jug • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. In a 2lt jug, add Enprocal. To avoid lumps, add Enprocal to the jug 2. Slowly add some of the milk, whisking vigorously until first. Add a small amount of milk to start. smooth and no lumps remain. Whisk to form smooth paste and then 3. Add remaining milk. whisk in remainder of milk and syrup. 4. Pour into glasses and serve.

Note: if more than 5 serves are required, prepare the recipe in batches until desired quantity is achieved

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

34 * For full nutrient comparison, see appendix 6 Milo

Number of serves: 1 Serving size: 200ml

INGREDIENTS • 1/2 scoop of Enprocal (17.5g) • 3tsp Milo • 200ml full cream milk (cold or warm)

COOKING UTENSILS • Mug or glass • Whisk

METHODS TIPS & QUALITY ASSURANCE MEASURES

1. Add enprocal to serving mug or glass To avoid lumps, add 2. Slowly add some of the milk, whisking to remove lumps. Enprocal to the jug first. Add a small Add remaining milk. amount of milk to start. Whisk to 3. Add Milo and whisk to combine. form smooth paste and then whisk in remainder of milk and syrup.

NUTRIENT COMPARISON (PER SERVE) * ORIGINAL RECIPE VS RECIPE FORTIFIED WITH ENPROCAL

* For full nutrient comparison, see appendix 6 35 REFERENCES

1. Hickson, M. (2006). Malnutrition and ageing. Postgraduate Medical Journal, 82(963), 2–8. Doi: http://doi.org/10.1136/pgmj.2005.037564 2. Bartl, R., & Bunney, C. (2004). Best Practice Food and Nutrition Manual for Aged Care Homes Edition 2. Retrieved from http://www.cclhd.health.nsw.gov.au/ ourservices/nutrition/Documents/BestPracticeFoodandNutritionManual- Edition2. pdf 3. Bates, C. J. (2004). Common Nutrient Deficiencies in Older Adults. In C. W. Bales & C. S. Ritchie (Eds.), Handbook of Clinical Nutrition and Aging (pp. 103-125). Totowa, NJ: Humana Press. 4. Baugreet, S., Hamill, R. M., Kerry, J. P., & McCarthy, S. N. (2017). Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation? J Food Sci, 82(4), 848-855. doi:10.1111/1750-3841.13674 5. Kaiser, M., Bandinelli, S., & Lunenfeld, B. (2010). Frailty and the role of nutrition in older people. A review of the current literature. Acta Biomed, 81 Suppl 1, 37-45. 6. Marian, M., & Sacks, G. (2009). Micronutrients and Older Adults (Vol. 24, pp. 179-195). Sage CA: Los Angeles, CA 7. National, H., Medical Research, C., New Zealand. Ministry of, H., Australia. Department of, H., & Ageing. (2006). Nutrient reference values for Australia and New Zealand : including recommended dietary intakes. Canberra, A.C.T.: Canberra, A.C.T. : National Health and Medical Research Council. 8. Scott, D., Blizzard, L., Fell, J., Giles, G., & Jones, G. (2010). Associations between dietary nutrient intake and muscle mass and strength in community- dwelling older adults: the Tasmanian Older Adult Cohort Study. J Am Geriatr Soc, 58(11), 2129-2134. doi:10.1111/j.1532-5415.2010.03147.x 9. World Health Organization., & Tufts University School of Nutrition & Policy. (2002). Keep fit for life: meeting the nutritional needs of older persons. Geneva : Medford, Mass.: Geneva : World Health Organization; Medford, Mass. : Tufts University, School of Nutrition and Policy

36 Appendix 01: Nutritional Comparison Breakfast

This table shows the effect of fortification on levels of key nutrients among the breakfast recipes.

Nutrition information was compiled using FoodWorks 9 Professional- Xyris. Energy was calculated using the NRV equation. All other nutrition information was sourced from AusFoods 2017 and AusBrands 2017. Nutrient reference values are as per Nutrient Reference Values for Australians and New Zealanders 2017 revision.

37 Appendix 02: Nutritional Comparison Mid Meal

This table shows the effect of fortification on levels of key nutrients among the mid meal recipes.

38 Appendix 03: Nutritional Comparison Soups

This table shows the effect of fortification on levels of key nutrients among the soup recipes.

39 Appendix 04: Nutritional Comparison Sides & Light Mains

This table shows the effect of fortification on levels of key nutrients among the sides and light mains recipes.

40 Appendix 05: Nutritional Comparison Desserts

This table shows the effect of fortification on levels of key nutrients among the desserts recipes.

41 Appendix 06: Nutritional Comparison Drinks

This table shows the effect of fortification on levels of key nutrients among the drinks recipes.

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