Nutrition Classroom for IEM patients

In order to make patients with inborn error of metabolism and their families have a better understanding of the production of low-protein foods, TFRD organized an activity called “Nutrition Classroom” on April 23 and October 23 and invited Ms. Du Li-Jiuan to be the instructor.

In both activities, patients with PKU, MSUD and HHH and their families were gathered together. The teacher presented “Sweet Potato Balls” and “Taiwanese Meatballs”. About the “Sweet Potato Balls”, the teacher suggested using yellow potatoes with lower water content. First, stream and press the yellow potatoes. Then, put potato flour and sugar and mix them well together. Finally, roll the dough into the shape of a ball and fry them in a pan. The teacher also said that the most important thing about this food was the deep-frying skill. After seeing the teacher’s demonstration, everybody was eager to practice and couldn’t wait to try their food. As to “Taiwanese Meatballs”, the special thing about this meal was that the skin of Taiwanese Meatballs is not made of rice milk. Instead, it is made of sago, which is available in ordinary supermarkets. First, we have to soak Sago for 4 hours. Second, knead them into dough. Third, put ingredients into the dough and stream. Everyone was full of praise for the chewy and delicious “Taiwanese Meatballs”, saying that the taste was no less than the usual ones.

In the process of practicing, a patient with PKU, Xiao Han (小涵), took each step seriously and pinched out the shape of a ball. After eating her Taiwanese Meatballs, “Why the teacher’s meatballs are more delicious?” she asked in confusion. It turned out that the skin of meatballs that Xiao Han made was too thick, unlike the one that the teacher made. Therefore, the taste was different. After the teacher’s adjustment, Xiao Han got the hang of making Taiwanese Meatballs and confidently said that she will do better next time.

In both activities, everybody did their cooking themselves and brought tasty meals home with great satisfaction. But the teacher also reminded that because these were all handmade foods with plentiful ingredients, patients who need to restrict intake of staple foods have to pay attention to the serving size.

Translator: Penny Tsai (SMA), Reviewer: Linda Tsai