Two chefs gastro-engineering (CGE), together with first-year students from the hotel school in the Netherlands, cooked an educational lunch on taste steering and texture modification for geriatric, oncological and dysphagia patients. Guests at the educational lunch were partners from the Three Rivers FoodDelta Belgium-Netherlands Active and Healthy Living Reference Site region with an interest in… Continua a leggere Educational lunch on taste steering and texture modification
A mealtime is often the most important – and most enjoyable – moment of the day, because food triggers taste buds, and creates a small moment of happiness and a positive experience for many.However, chewing and swallowing problems are important risk factors for loss of appetite and malnutrition. This is a well-known challenge in elderly… Continua a leggere Spoonable bread for Care home residents with swallowing problems.
ODISEE partner share what is happing on the NECTAR pilot in Belgium. For the last number of years a “Chef Gastro-engineering” training programme has been offered to chefs/cooks working, or wishing to work, in healthcare institutions (hospitals, WZC, etc.) In Flanders and the Netherlands. Chefs/Cooks working in health and care settings prepare meals for patients… Continua a leggere Updates on the NECTAR pilot in Belgium
ODISEE launches the NECTAR Project’s Chef Gastro-engineering programme for the Belgium Pilot Site. ODISEE recently launched the NECTAR Chef Gastro-engineering programme developed specifically for the Belgium Pilot Site. The programme, which will be delivered by Odisee University of Applied Sciences, in collaboration with the Center for Gastrology, offers students the opportunity to follow one or… Continua a leggere The Belgium Pilot has been launched.