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Press Release

FOR IMMEDIATE RELEASE

NEW Emergency Meal Plan Solution Custom Created for Vegetarians

Meals for All Develops Vegetarian Emergency Preparedness Meals & Plan

13475233_1106377156087366_9084530990914023011_oSacramento, California – October 13, 2016  Meals for All released their newest line of emergency preparedness meals and plan for vegetarians this month. Meals for All, launched in 2012, ­­­­was developed by an RDN team as an innovative solution for emergency preparedness. The New Vegetarian product line meets nutritional needs for all typical therapeutic diets, including texture-modified—and even puree diets.

“We are thrilled to welcome the addition of a vegetarian choice into our emergency preparedness line of products,” said Lee Tincher, President, Meals for All, Inc. “The complete nutritional vegetarian requirements have been met and there are several tasty vegetarian choices we are very excited about.” she added. “Through this addition, we are looking forward to supplying our growing US customer base with another high-quality, emergency preparedness menu choice.”

The turn­key emergency preparedness plan includes delicious long­ shelf life foods that are regulatory compliant and easy to implement during a disaster. Plus, our Emergency Preparedness Manual and training materials to cover it all. Turnkey programs are customizable for 3-7 days of menus and food to meet any facilities requirements.

Vegetarian entrees in Meals for All include Vegetarian Pasta Alfredo, Vegetarian Stew with Beans, Macaroni and Cheese, Vegetarian Stroganoff with Mushrooms, Vegetarian Curry with Rice, Vegetarian Southwestern Beans and Rice, plus vegetables, fruits and desserts representing diverse menu fare. “A bountiful array of menu items makes the Meals for All vegetarian solution versatile and appealing,” said Tincher.

There are many reasons why people follow a vegetarian diet. Health, Religion, moral preference, or they simply prefer the taste. The just-released “Vegetarianism in America” study, published by Vegetarian Times (vegetariantimes.com), shows that 3.2 percent of U.S. adults, or 7.3 million people, follow a vegetarian-based diet. Approximately 0.5 percent, or 1 million, of those are vegans, who consume no animal products at all. Our meals accommodate some common religious restrictions such as Kosher, and Halal requirements. The same delicious meals can be served to one vegetarian and will be enjoyed by all others too. The new full product line of meals includes the choice of meat or vegetarian entrees, in regular or puree versions.

All pre-planned meals are protein-rich, with moderate sodium, according to Tincher. They are processed and packaged in a USDA-inspected plant under strict Good Manufacturing Practices (GMP) protocols, using fresh fruits and vegetables and USDA-inspected beef and poultry.

 “We created Meals for All so that every healthcare facility could have a compliance-friendly solution for feeding its clients during emergencies,” added Tincher. “After observing the industry repercussions of disasters such as Hurricane Katrina, wildfires forcing facility evacuations, and unpredictable earthquakes, we resolved to develop a proactive answer that would strengthen dietetic practice in our industry,” she said. As a core component of a documented disaster preparedness plan, using Meals for All helps healthcare facilities operate in accord with regulations and humanitarian needs in a crisis, she noted.

Meals for All products are easy to reconstitute in minutes. Staff open the cans, mix with boiling water, stir and serve. If required, the meals can be prepared even without hot water, allowing uninterrupted meal service even when gas and electricity are unavailable. The products are packed for easy transport in case of an evacuation and are lightweight because they are dehydrated. Food safety has been planned into the product and fully explained in the manual.

Regarding cost, Tincher explained, “A typical healthcare operation carries a hidden cost of at least 20 cents Per Patient Day (PPD) year-round, due to the expenses of ongoing emergency preparedness. Meals for All clients benefit from a 10-year shelf life. This solution can reduce costs by up to 90% over the same period and translate into continuous savings over 10 years.”

Meals for All, Inc. is helping healthcare communities ensure institutional emergency preparedness for uninterrupted nutrition care during disasters. Meals for All is currently being adopted across the USA as the standard of practice providing a safety net for institutional communities to improve patient care and help save lives in an emergency or disaster.

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FOR IMMEDIATE RELEASE

Nutricopia Launches “Meals for All” Emergency Solution

Sacramento, California – November 15, 2011 – In the healthcare food service environment, the word “disaster” makes operators see double: Disaster number-one is the earthquake, hurricane, tornado, or other crisis that breaks the critical infrastructure. Disaster number-two is: the potential breakdown of mission-critical meal service to vulnerable clients. Today, Nutricopia, a leading consulting firm in nutrition and foodservice management for healthcare organizations, announced the launch of a new product to meet the challenge of emergency feeding.

Meals for All freeze-dried meals are a complete, nutritionally balanced meal solution designed for institutional emergency preparedness. The product meets nutritional needs for all typical therapeutic diets, including texture-modified—and even puree diets. The shelf-stable #10 cans can be stored at room temperature for up to 10 years.

Along with food products, Nutricopia provides Meals for All clients with food preparation procedures and training materials, as well as pre-planned emergency menus planned and approved by qualified Registered Dietitians. With an array of product options, a typical operation can serve Meals for All delicious meals for a full week, said Nutricopia President Lee Tincher, MS, RD.

Turnkey Disaster Feeding Solution

“We invented Meals for All so that every healthcare facility could have a compliance-friendly solution for feeding its clients during emergencies,” added Tincher. “After observing the industry repercussions of disasters such as Hurricane Katrina, wildfires forcing facility evacuations, and unpredictable earthquakes, we resolved to develop a proactive answer that would strengthen dietetic practice in our industry,” she said. As a core component of a documented disaster preparedness plan, using Meals for All helps healthcare facilities operate in accord with regulations and humanitarian needs in a crisis, she noted.

Meals for All products are easy to reconstitute in three to 10 minutes. Staff just open the cans, add to boiling water, stir, and serve. If required, the meals can be prepared even without hot water, allowing uninterrupted meal service even when gas and electricity are unavailable. The products are packed for easy transport in case of an evacuation, and are lightweight because they are dehydrated.

Cost-Effectiveness

Regarding cost, Tincher explained, “A typical healthcare operation carries a hidden cost of at least 20 cents Per Patient Day (PPD) year-round, due to the expenses of ongoing emergency preparedness. Meals for All clients benefit from a 10-year shelf life. This solution can reduce costs by up to 92% over the same period and translate into about $65,000 in savings over 10 years for a typical 100 bed-size facility.”

Meals for All – Menu Variety During Disaster

Varieties of Meals for All include Turkey with Wild Rice and Vegetables, Beef Stroganoff , Macaroni and Cheese, Chicken Rotelle, Scrambled Eggs, Sweet Corn Niblets, Applesauce, Vanilla Mousse, and 20 others, representing a diverse menu fare. “A bountiful array of choices based on healthcare menu preferences makes the Meals for All solution versatile and appealing,” said Tincher. “We targeted product development based on meal acceptance and menu popularity parameters gleaned from our 35 years of consulting service to healthcare organizations throughout California,” she explained, “so we know these product options will be well received by patients in hospitals and residents in long-term care.”

All pre-planned meals are protein-rich, with moderate sodium, according to Tincher. They are processed and packaged in a USDA-inspected plant under strict Good Manufacturing Practices (GMP) protocols, using fresh fruits and vegetables and USDA-inspected beef and poultry. They contain with no soy protein substitutes or preservatives. Each can includes a HACCP plan.

About Nutricopia

Nutricopia, based in Sacramento, California, is a complete Registered Dietitian consultation service . The firm is dedicated to providing quality food service and excellence in nutritional therapy in a comprehensive, cost-effective manner. Among its services, Nutricopia provides menu systems for the healthcare industry. In business for more than 35 years, Nutricopia has evolved with changing scientific, economic, and societal standards influencing the healthcare industry since the mid-1970s.

Nutricopia employs more than 70 Registered Dietitians, including a professional dietitian-chef. The Nutricopia team includes talented experts in a wide variety of nutrition practice areas—such as gerontological nutrition, food safety management, culinary development, and regulatory compliance. In addition, Nutricopia provides professional training in ServSafe® and culinary skills, as well as an online dietary manager training program and preceptors for dietitian internships.

The company’s passion for excellence, commitment to clients, and innovative solutions to the challenges of providing cost-effective menus have made Nutricopia (formerly HM Composite) a leader in healthcare dietetics management throughout California—and a trend-setter for the nation.

For more information, call 916-832-MEAL (6325)

 

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