Nutrition Facts – Apricots

Apricots are a small fruit, the sweet flesh around a hard-stone Apricots contain sugar, some dietary fibre a small amount of protein and good source of carotene, potassium, copper, vitamin C and folic acid. Dried apricots contain more energy and fibre than fresh as they are dehydrated, quicker and easier to eat. Per 35g (10 halves) Energy 347kJ (83cal)  Protein 1g  CHO 22g Fibre 3.2g Calcium  16 mg Iron 1.6mg.

Apricots are a versatile ingredient for both sweet and savoury dishes. Some of the more popular dishes using apricots include apricot chicken, apricot lamb, apricots used in chicken stuffing and as part of salads. Popular sweet dishes are apricot pudding, pie and tarts. Apricots are just as good served with ice cream, custard and cream.

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What is a food additive?

Packaged food labels can be hard to read and understand. Food additives can be natural or artificial substances that food manufacturers add to food to improve their appearance, consistency and palatability, to extend their shelf-life and aid processing methods. Food additives include:

• Preservative • Artificial or natural colouring • Flavouring both artificial and natural • Sweeteners • Anti-caking agents • Anti-foaming agent • Antioxidants • Emulsifiers • Flavour enhancers • Gelling agents, stabilisers and thickeners

All food additives must be listed on the label with the chemical name or number. Always read labels carefully and if they say “no artificial preservatives or additives” does not mean that natural additives are not present. For more great content Subscribe Free to the Nutrition & Catering Global Hub  Newsletters  www.nutritioncateringhub.com.au

 

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Hydration Over Summer

6 January, 2017

Hydration Over Summer

Drinking is important over summer to maintain hydration. Often, we can be poor drinkers, so it is important to Read More

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Blueberry White Chocolate Yogurt Cake

An excellent way to use up yogurt to make a delicious cake with ground almond.  This cake has blueberries and white chocolate scattered through it. Yogurt makes this cake moist and per slice has over 100mg of calcium. A Perfect cake to make for a treat, not only tasting great but also provides an excellent source of protein and calcium. This cake can be converted easily to gluten free by changing the flour. A full outline of this recipe is located in the Nutrition & Catering Global Hub Recipe Centre.

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Planning meals for vegetarians

The classification of Vegetarians is easy once you know what foods to include and not include. It can be confusing and here is a quick guide. Read More

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Short bread high energy biscuits

Biscuits are used a lot in aged care homes for mid-meal snacks. Shortbread biscuits are not only easier to eat due their butter/margarine content, but are higher in energy than plain biscuits. Read More

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Introducing the Nutrition and Catering Global Hub

Welcome to the new website hosting the Nutrition and Catering Global Hub. It has been a busy year, and it has taken a little while to get the website right, but here it is and let us get started. The goal of the NAC GH is to provide support, ideas, inspiration, resources, recipes, education, forms and training in one spot which you can all access quickly through the Centres and Directories. Read More

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Choice can be as simple as different flavoured ice cream

 

Food choice is essential when it comes to food intake. We all like to make our own food choices. Making food choices assists with food intake,  if we choose the type and amount of food, then we are more likely to eat most of it. Read More

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Mixing Up Mashed Potato

One of the issues with textured modified meals is the amount of mashed potato residents eat. If mashed potato is used twice a day for lunch and the evening meal, then a resident on a vitamised/puree meal will have mashed potato  730 times a year.

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The Art of Menu Planning

The menu is the foundation of all foodservices and is one of the main controlling factors in any foodservice system. The foodservice design will have a significant effect on menu design.

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