Treatment

Chocolate
Add 1 heaping teaspoon or more of chocolate syrup to taste. Brand names: Hershey’s Instant, Nestlé’s Quick and Fountain Chocolate Syrup.

Butterscotch
Add butterscotch syrup or butterscotch
pudding mix: 1 teaspoon syrup or 1
tablespoon of pudding mix, stir well and
serve. Try a little brown sugar for more taste.

Malt Flavorings
Purchase at any grocery store in the granular or powder form. Look in the flavoring section of the store. Add 1 heaping teaspoon to the 8-ounce cup, stir well and serve.

Dry Gelatin
Offers a wide variety of fruit flavors: add 1 level tablespoon and stir well. If allowed to sit in refrigerator, it may tend to thicken.

Fruit Juice
Juices are a good addition, however, they add volume to the product consumed: 4 ounces of juice plus 8 ounces of a nutritional supplement = 12 ounces of extra calories and vitamins. Try Kerns Nectar.

Fruit Puree
Add 1/4 to 1/2 cup of canned fruit or fresh fruit (peaches, pears, bananas, etc.) to an 8-ounce can of nutritional supplement, place in blender, whirl and serve.

Extracts
Look for them in the spice section of the grocery store: Vanilla, Almond, Lemon, Orange. Add a few drops only for taste (types and brands have different strengths).

Peanut Butter
For those with no fat restrictions, add 1
teaspoon of peanut butter to an 8-ounce can of nutritional supplement, place in blender, whirl and serve.

Coffee
For the coffee lover, add 1 level teaspoon of instant coffee to a small amount of nutritional supplement and stir. Then add the rest of the 8- ounce can. May substitute very strongly brewed coffee for instant, if desired.

Egg Custard Mix
For eggnog flavoring, add one tablespoon of powder to 8-ounces nutritional supplement. Place in blender, whirl and serve. Try vanilla flavoring and sprinkle nutmeg. Prepare and serve desired amount, may thicken if refrigerated.

Mocha
Add instant coffee and chocolate flavorings.  Cinnamon or nutmeg may be used for a topping; sprinkle lightly.

Shake
Add ice cream or mocha mix ice cream, try adding fresh fruit, too. Place in blender, whirl and serve. Very good frozen for a change.

Double-Strength Milk

1 cup Carnation nonfat dry milk
3 1/2 cup whole milk
Add milk to milk powder, stir and chill. Mix at
least 2 hours before use.
Makes 4 servings.

1 serving = 230 calories; 15 grams protein.

Basic High-Protein Shakes

1/2 cup double-strength milk
1/2 cup vanilla ice cream

Combine ingredients in blender and drink.
Makes 1 serving = 260 calories; 10 grams of
protein.

To vary this basic recipe you may:
• Add 2 tbsp of your favorite ice cream
topping
• Add 2 tbsp smooth peanut butter
• Use commercial food supplements instead
of milk
• Try different flavor ice creams
• Add a dash of cinnamon or nutmeg

Power House Shake

1 envelope of chocolate Carnation
Instant Breakfast
1 cup double-strength milk
1 tbsp smooth peanut butter
1/2 cup “Egg Beater” or other egg substitute
Combine all ingredients in blender and mix until smooth.

Makes 1 serving = 540 calories; 32 grams
protein

Mocha Banana Shake

1 envelope of chocolate Carnation
Instant Breakfast
1 cup double-strength milk
1/2 large banana, mashed
1/2 tsp crushed instant coffee crystals
Combine all ingredients in blender and mix until smooth.

Makes 1 serving = 445 calories; 23 grams
protein

Foods

Suggestions

MEAT, POULTRY,
AND FISH

Add ground, chopped, shredded and cooked meat, chicken, canned tuna, crab meat or diced ham to casseroles, quiches, omelets, soufflés, soups and salads

EGGS

Sprinkle chopped hard-boiled eggs on salads, vegetables and baked potatoes. Use sliced hard-boiled eggs in casseroles; whip eggs into mashed potatoes; add an extra egg to cake batter, French toast, pancake batter; whip an egg in hot soup using Chinese “egg drop” method; add extra egg yolk to custards, pudding, quiches

MILK

Use milk instead of water when cooking hot cereals, cream soups and hot cocoa; serve cream sauce on vegetables, meat and fish

FORTIFIED MILK

Mix 1 cup dry milk to 1 quart whole milk. Drink this or cook with it instead of regular milk. Use it in mashed potatoes, milk shakes, French toast, casseroles, soups, quiches, puddings and custards

CHEESE

Grate and add to casseroles, mashed potatoes, pastas, salads; melt on steamed vegetables, baked potatoes, open faced sandwiches; serve it as appetizer or dessert with fresh fruit and crackers

COTTAGE CHEESE

Use in casseroles, quiches, lasagna; stuff crepes, manicotti; add to gelatin salads, puddings; serve with fruit; spread on toasted bagel or English muffin and broil

YOGURT

Use as a base for salad dressing, dip; top fresh or canned fruit with sweetened yogurt

ICE CREAM

Use in floats, milkshakes, malts; scoop on top of pie, cake, cubed gelatin

PEANUT BUTTER

Use as dip for raw vegetables (carrots, celery, cucumber, zucchini, etc.); spread on cookies, graham crackers, saltines; top ice cream

NUTS

Add chopped, sliced, ground nuts to vegetable casseroles, puddings, custards, cookies, cakes; sprinkle on salads, steamed vegetables, ice cream; have them in bowls around your house to munch on

WHEAT GERM

Sprinkle on cereals (hot or cold), ice cream, yogurt, fruit and buttered toast; add to casseroles, meat loaf, stew, soups; use instead of breadcrumbs

LEGUMES

Use dried peas, lentils and beans in soups and casseroles; add slices or diced tofu to soups, casseroles and stir fried vegetable dishes

Eat a little at a time, but eat often

 Increase your calories

 Go heavy on protein

Eat your breakfast as early as possible

Drink fruit juice, nectars, milk, 7-Up, etc. instead of water, black coffee or tea

Try to have a source of
protein at each meal, such as: milk and milk products, eggs, poultry, fish, meat and peanuts

Take snacks, solids or liquids between meals

Add sugar, honey or jam, when possible

Cook with milk instead of water, when possible: cooked cereals, creamed soups, etc.

Snack no later than two hours after each meal

Add margarine, butter or
cream, when possible

If you are not very hungry and it is snack or mealtime, the first foods you eat should be those containing protein