Nutrition Support on a South Asian Diet
People with various health conditions may face difficulties eating and drinking, which can lead to malnutrition and severe nutritional deficiencies. These health conditions include different types of cancer, neurological disorders, respiratory diseases, or brain injuries. In such cases, tube feeding may become necessary. However, a “food-first” approach is typically recommended initially. This method involves making small changes to the diet to boost energy and protein intake.
Research indicates that increasing the energy density of meals through food enrichment can raise overall caloric intake by up to 30%¹. Undernutrition is widely recognized as an independent risk factor for higher morbidity, longer hospital stays, increased readmission rates, delayed recovery, reduced quality of life, higher hospital costs, and elevated mortality rates².
Food fortification
One effective way to enhance caloric intake is through food fortification. This process involves adding nutrients to food to increase its calorie and protein content without increasing its volume³. Examples of food fortification include adding milk powder to milk, incorporating butter and cream into bread, potatoes, and vegetables. Adding sugar, jam, honey, or syrup to drinks, cereals, and puddings. Including cheese in soups, eggs, potatoes and vegetables. These fortification methods are versatile and can be adapted to suit all ethnic groups, including South Asian populations. However, to make food fortification more culturally appropriate and encourage better adherence, additional ingredients commonly used in South Asian cuisine, such as paneer, malai, khoya, gur, and shakkar, can be included. Such culturally tailored strategies can significantly improve health outcomes and promote better adherence to dietary interventions.
Snacks
Snacks can play a vital role in addressing malnutrition by helping to increase overall nutritional intake. The goal is to enhance energy, protein, and micronutrient consumption. Examples of such snacks include cake, malt loaf, yogurt, custard, toasted crumpets or teacakes with butter, and cheese with crackers.
To encourage better compliance among South Asian populations, it is important to offer options that reflect their cultural preferences. Popular South Asian snacks such as pakoras, samosas, kebabs, Bombay mix, phool makhana, mithai, mishri, and jalebi can be included.
Chutneys and raitas, which are widely enjoyed in South Asian cuisine, can also be incorporated into both main meals and snacks to further enhance flavour and nutritional value.
Nourishing Drinks
Drinks that are rich in energy and protein can significantly boost nutritional intake. Including two or three nourishing drinks daily can have a notable impact on overall energy consumption. Examples include malted milk or hot chocolate, milkshakes made with full-fat milk, soups (especially condensed or cream-based varieties or those prepared with fortified milk), and fruit juices with a scoop of ice cream.
Incorporating culturally relevant South Asian drinks can make this approach more acceptable and appealing. Options such as mango lassi, chai, badam milk, nimbu pani, and traditional milkshakes can be included to better suit South Asian preferences while enhancing energy and protein intake.
Desserts
Halwas, kheer, sewaya, kulfi, and similar desserts are energy-dense and can become even more so with the addition of extra ghee and sugar. Even when consumed in small portions, these desserts can significantly contribute to overall calorie intake.
This blog provides information on foods for nutritional support; however, it is essential to consult a healthcare professional who can tailor recommendations to your specific health needs. A free downloadable booklet is also available, offering more detailed information on food fortification, snacking, drinks, and desserts tailored to the needs of South Asians.
References:
- Odlunds Olin A., Armyr I., Soop M., et al. (2003) Energy-dense meals improve energy intake in elderly residents in a nursing home. Clin Nutr, 22:125-131
- H. Lochs, C. Pichard, S.P. Allison, Evidence supports nutritional support, Clinical Nutrition, Volume 25, Issue 2,2006, Pages 177-179, ISSN 0261-5614,https://doi.org/10.1016/j.clnu.2006.02.002.(https://www.sciencedirect.com/science/article/pii/S0261561406000495)
- Johanna T Dwyer, Kathryn L Wiemer, Omar Dary, Carl L Keen, Janet C King, Kevin B Miller, Martin A Philbert, Valerie Tarasuk, Christine L Taylor, P Courtney Gaine, Ashley B Jarvis, Regan L Bailey, Fortification and Health: Challenges and Opportunities, Advances in Nutrition, Volume 6, Issue 1,2015, Pages 124-131, ISSN21618313,https://doi.org/10.3945/an.114.007443.(https://www.sciencedirect.com/science/article/pii/S2161831322006305)
