What if your brownie could deliver three healthy serves of vegetables? Or your ice cream could help boost your daily fruit and veggie intake?
These sweet treats aren’t usually associated with healthy eating, but researchers at Edith Cowan University (ECU) have found a way to turn them into "nutrient-packed powerhouses" designed to help thousands of Australians battling a painful and debilitating condition.
Almost half a million older Australians suffer from slow healing venous wound ulcers, a condition known as 'Leaky Legs', which is a persistent weeping of lymphatic fluid through the skin.
The condition is associated with a depletion of nutrients and places individuals at risk of malnutrition including protein deficiency.
Recovery can be helped by good nutrition, so encouraging older people to get enough nourishment and protein is key to speeding up the healing process.
Scientists from ECU's Nutrition & Health Innovation Research Institute (NHIRI) have teamed up with Australia’s largest not-for-profit provider of in-home aged care, Silverchain, to start trials with weekly food box deliveries.
This way they can eat “supercharged” and delicious whole foods, not supplements or ultra-processed extracts. For example, one average sized chocolate brownie contains three serves of vegetables,” ECU senior lecturer and head of the Future Foods and Digital Gastronomy lab Dr Liezhou Zhong said.
The team uses cutting-edge food science, combined with the expertise of professional chefs, to incorporate fruit and vegetables into the tasty treats.
“We want to make it easier for people to have a healthy diet," Dr Zhong said. "So we developed our ‘future foods’ ice cream and brownies by packing more fruit and vegetables into a regular serving size, but also a high-protein content, to promote good health and support healing.”
Other "delicious and appealing options" on the menu, such as lime cheesecake gelato, vegetable soups and muffins, have been carefully developed and selected to align with food preferences of the participants.
"If patients experience the benefits first-hand, this may be an easy and practicable way to improve their overall diet quality in the long term, which is essential for wound healing, reducing hospital readmissions and keeping people healthier at home," ECU’s Professor Josh Lewis said. .
The project is a collaboration between ECU’s NHIRI, Silverchain, Curtin University, Sir Charles Gairdner Hospital and Royal Perth Hospital and is funded by the National Health and Medical Research Council (NHMRC).
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