Nourish Magazine - Summer 2017 Issue

nourish Summer 2017

Fresh Summer Produce on a Budget

solutions for healthy living & hospitality

Sysco Celebrates Canada’s 150th Year

PUMP UP YOUR COFFEE PROGRAM

WITH

NOW

FORM U

COCONLATED WITH UT OIL !

No refrigeration necessary 9-month shelf life unopened 30-day shelf life once opened 300 servings per 1.5L bottle Lactose free; Kosher dairy

NOW AVAILABLE IN THREE POPULAR FLAVOURS •

DOUBLE DOUBLE-MATE • FRENCH VANILLA • HAZELNUT

For more information call 1-800-288-8682 All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. © 2017 Nestlé.

Editor’s Note

Grow your business with fresh ideas and products this season.

In the spirit of spring, this issue of Nourish plants the seed for the upcoming months at Sysco.

Over the last year we introduced a fresh new look to our healthy living and hospitality magazine – we hope that you have been enjoying Nourish so far! Our magazine will continue to grow with fresh ideas and stories affecting the hospitality marketplace.

In this issue of Nourish our Sysco associates would like to help you celebrate Canada’s 150th Anniversary with fun activities for you to use in your community. Our Flavours of Canada menu incorporates some of the wonderful tastes that this country has to offer.

In other areas of the magazine, you can learn about some great healthy living initiatives happening in Eastern Ontario or find ways to save on produce in your region. Don’t forget to utilize your Healthcare and Hospitality Account Executive as a powerful tool find help you find local items available in your area. We offer fresh products coast to coast that can be traced from farm to fork.

What else do you want to hear about? We would love to hear your thoughts on how we can keep Nourish as fresh as possible. Take in this issue of Nourish and don’t forget to let us know what you think.

Nicole Kirton, MHSc

Healthcare Marketing Specialist, Sysco Canada

Table of

Contents

Dijon Maple Glazed Salmon

21

04 Coconut Oil Craze

08 A Fresh Look at Food Services Fresh, modern dining at CHEO’s Rainbow Cafeteria 10 Adding Fresh Summer Produce to your Menu on a Budget 14

Exceptional Menus in Senior Living How to offer creative, nutritious and delicious meals

18

The Flavours of Canada Fresh ideas to help you celebrate 150 years of the Great White North

22 Measuring Quality Strategies to enhance quality in your culinary department

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions.

Write to us at: healthcare.marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

4 :: Summer 2017 :: Nourish

Coconut Oil

Craze

C

oconut oil is made from the “meat” or flesh of the coconut. This “meat” is dried and pressed to extract the oil. The coconut fruit is rich in vitamins, minerals, and fat.

However, fat is the only nutrient that remains once it’s been pressed to make coconut oil. Coconut is mostly made up of saturated type of fat. But, what does that mean?

Saturated fats are found in a variety of foods including: beef, poultry skin, shortening, higher fat milk, cheese, and yogurt. Saturated fats are linked to a higher risk of developing heart disease and raising bad cholesterol in the blood, which can lead to a plaque build-up in your arteries.1 Unsaturated fat Because of the kink in their structure, unsaturated fats cannot pack tightly.

This leads them to be liquid at room temperature like olive oil and canola oil.

There are two types of fat.

Saturated fat Due to their straight structure, saturated fats can pack tightly together and remains solid at room temperature. Examples of this are butter and coconut oil.

Unsaturated fats are associated with many health benefits. These fats are found in vegetables oils, nuts, seeds, fatty fish, non-hydrogenated margarines, and avocados. These types of fats help to lower bad cholesterol and reduce the risk of heart disease.

What makes coconut oil so different?

Coconut oil has a type of fat called medium chain triglycerides (MCT). MCT are known to be quickly digested and used

for energy. MCT claim to be good for our health as they are linked to raising good cholesterol levels in the blood.

However, there has not been enough research completed on coconut oil to support its possible health benefits.

Now what?

Coconut oil should be consumed and enjoyed just like other fat, in moderation.2 It should also not take the place of unsaturated fats in the diet which include: olive, corn, flaxseed, peanut, canola, soybean, and sunflower oil.

Cooking with coconut oil There are 2 different types of coconut oil. Each type has their own distinct features.

Unrefined or virgin coconut oil Advantages • Strong nutty flavour • Unprocessed Disadvantages • Use at a lower cooking temperature • Does not pair well with all foods • Higher cost • Shorter shelf life Use unrefined coconut oil when you Nourish :: Summer 2017 :: 5

Coconut Oil Craze ...continued want to use the coconut flavour to the fullest. Use in place of butter or lard in baked goods or as the base of a whipped frosting. A strong coconut flavour works great in curries or rice based dishes.

Refined coconut oil Advantages • Mild flavour • Great for cooking at high temperatures • Can incorporate into a variety of dishes • Cheaper Disadvantages • Subtle flavour

SEAFOOD MAKES IT SIZZLE IT’S TIME TO CELEBRATE SEAFOOD Impressing today’s consumer takes innovation. That’s why we’ve evolved from being an expert on sourcing quality seafood from around the globe, to becoming the partner you can trust to deliver a world of possibilities for giving customers the tastes they crave.

We’re High Liner Culinary and we’re here to make seafood the hottest thing on your menu. highlinerculinary.com

SEAFOOD IS BETTER™

6 :: Summer 2017 :: Nourish

© 2017 High Liner Foods. All rights reserved.

Refined coconut oil has a subtle flavour so there are no limitations on what foods pair well with this oil.

This oil can be heated at a high temperature so it works well for sautéing meats or vegetables and even frying. Try making a stir fry or fried chicken with this oil.

Remember, experimenting is the best thing you can do as coconut oil is versatile.

Sources

1. Facts on Saturated Fat. Eat Right Ontario. http://www.eatrightontario.ca/en/Articles/Fat/ Facts-on-Saturated-Fat.aspx#.UscJDKUqWCY. Updated October 9, 2016. Accessed February 8, 2017.

2. I’ve heard that coconut oil is the best oil to use.

Is that true? Eat Right Ontario. https://www.eatrightontario.ca/en/Articles/ Fat/I-ve-heard-that-coconut-oil-is-the-best-oil-to-use.

Updated October 6, 2016. Accessed February 8, 2017.

Instant Protein powder

Increase the protein content of your food without compromising taste and budget High quality whey protein.

A true solution for your aging population.

Can be added easily to hot and cold foods and beverages to increase the recommended daily protein requirements.

Unflavoured Kosher Halal

Nutrition Facts For 1 scoop (7 g) Amount

% daily value

Calories 25 Fats 0 g

0% 0% 0%

Saturated 0 g +Trans 0 g Cholesterol 15 mg Sodium 10 mg

0%

Potassium 35 mg

1%

Carbohydrates 0 g

0%

Fiber 0 g

0%

Sugar 0 g

0%

Proteins 6 g Vitamin A

0%

Vitamin C

0%

Calcium

4%

Iron

0%

EASY PREP FOR HOT MENU ITEMS such as oatmeal, mashed potatoes, soup and sauces.

Prepare your recipe first. Reduce temperature to 75°, than simply add EZ-ProteinTM and stir until fully dissolved.

4503213

1 x 3.25 kg (case)

4714642

4 x 455 g (jar)

E

M

AGED CK

BA

U

Format

IN

SYSCO Code

PA

Ingredients: Whey protein concentrate, soy lecithin Contains: milk and soy

LLÉ

A

For additional information, please contact your SYSCO Healthcare & Hospitality Account Executive. www.berthelet.com

Flavour of Canada Profile

A Fresh Look at Food Services Fresh, modern dining at CHEO’s Rainbow Cafeteria

Chef Simon

A

leader in patient-centered care and research, Children’s Hospital of Eastern Ontario (CHEO) is focused on creating a healthier food environment for its workforce, patients and visitors. Along with 20 other hospitals in the Champlain region of Eastern Ontario, CHEO has committed to transforming its food options as part of the Healthy Foods in Champlain Hospitals Initiative.

Currently at the bronze level of the initiative, CHEO took its commitment to the next level by undergoing a complete overhaul of its on-site cafeteria.

Renovations to CHEO’s Rainbow Cafeteria began in March 2016. This kitchen services the whole hospital, including patient room service, catering, as well as the Oasis Café and Rainbow Cafeteria which are both open to the public. Prompted by the healthy foods initiative, Bernice Wolf, CHEO’s Director of Food and Marketed Services, knew that change was necessary in order to become compliant. The entire footprint of the cafeteria needed to change - simply replacing the equipment which had been in place since 1974 was not enough to create a culture shift towards healthy eating.

Revamping the cafeteria was a win-win situation for CHEO, supporting a healthy food strategy while also generating revenue for the hospital. This revenue could ultimately be reinvested into research and innovation. And CHEO is no stranger to innovation, especially when it comes to food services. Back in 2003 CHEO moved

8 :: Summer 2017 :: Nourish

to an innovative room service style of patient meal delivery which greatly increased patient satisfaction.

In order to plan the redesign, Bernice Wolf worked with a local Ottawa designer to evaluate the overall flow of the cafeteria.

Their goal was to create an open-concept, welcoming space that was modern and fresh – just like CHEO’s food. The new layout allows healthier meals to be served, eliminating deep fryers and steam tables and replacing them with an Expo cooking format. Stir-fry and pasta dishes are now cooked as you wait. Executive Chef

Simon Wiseman led the development of the new menu that incorporates fresh, locally sourced items. Other concepts such as a salad bar and smoothie station have also been introduced.

Bernice worked hard to get staff on board and excited about the new cafeteria and menu. She organized a Healthy Eating Committee comprised of Nurses, Physicians, Registered Dietitians, as well as youth and family members to help create awareness of the changes to come.

The new Rainbow Cafeteria officially launched in May 2016. The response since re-opening has been overwhelmingly positive; CHEO has since seen a 10%

increase in cafeteria sales. In addition to its usual clientele, the cafeteria is now drawing on university students and members of the public looking for fresh, healthier foods and more vegetarian, gluten free and dairy free options. These results could not have been made possible without the dedication of CHEO’s food services staff before, during and after renovations.

Moving forward, Bernice plans to bring back the Healthy Eating Committee as the hospital works towards the silver tier of the Healthy Foods in Champlain Hospitals Initiative. Other future plans include incorporating more local items onto cafeteria and patient menus and utilizing produce from CHEO’s on-site Healing Garden. For more information about CHEO’s many great initiatives please visit www.cheo.on.ca.

About CHEO CHEO is a pediatric health and research center providing outstanding family-oriented patient care, pioneering breakthrough research, and training to the health care professionals of tomorrow. Over the past 40 years, CHEO has established itself as a worldclass centre for providing leading-edge treatment and compassionate care for children and youth aged 0 to 18.

CHEO’s large service area includes not only Ottawa, but also Eastern Ontario, Western Quebec, Nunavut and parts of Northern Ontario.

Innovation in Hospitals Transforming Retail Food Environments in Eastern Ontario

F

ood is everywhere. Increasingly, we see it in settings not inherently associated with food – think gas stations, pharmacies, and clothing stores. We are cued to eat at every turn, and most of the products we encounter – the highly processed and packaged variety – are contributing significantly to ill health. Most of us know what we should eat, but doing so in the face of our current surroundings is not so easy.

A group of hospital leaders in the Champlain region of Eastern Ontario decided to do something about it. Uniquely, they recognized their responsibility to not only treat people once they are ill, but to prevent illness from occurring in the first place.

In 2013, the Healthy Foods in Champlain Hospitals program was born.

All 20 Champlain-area hospitals have voluntarily signed on to the Healthy Foods program. They are setting an example by reducing unhealthy foods and beverages – and increasing healthy ones – in cafeterias, vending machines, gift shops and franchise outlets. The aim is to reduce rates of diet-related diseases by creating an environment where the healthy choice is the easy choice for staff and visitors.

A set of progressively-phased nutrition standards, developed by public health and hospital dietitians, underpin the Healthy Foods program. With funding from the Champlain LHIN and implementation support from the Champlain Cardiovascular Disease Prevention Network (CCPN), hospitals have worked diligently and creatively to adjust their retail food offerings.

Hospitals have made significant progress in the program, which is based on Gold, Silver and Bronze recognition levels. Most sites have achieved Bronze, and one site – Deep River and District Hospital – recently attained Silver. Notable changes include decommissioning deep fryers, posting calorie and sodium counts, offering more whole grains, vegetables and fruits, decreasing high-calorie beverages, reducing highly processed snacks, and lowering sodium levels. Hospital food service managers deserve considerable credit for making these changes a reality, investing energy to revamp menus and engage with staff to collect feedback along the way.

The program is truly collaborative, having brought together dietitians, food service staff, health care leaders, volunteers, as well as food vendors and distributors.

It has been an exciting endeavour, but not without its challenges. Hospitals are continually searching for new and delicious healthy foods and beverages that patrons will enjoy. The hope is that by continuing to work closely with vendors and distributors it will become easier for hospitals to source healthier items and integrate them into existing menus.

Leadership and innovation have been fundamental to our success to date and will be important enablers moving forward. Our sincere thanks to all those who are part of our Healthy Foods journey!

For more information, visit: http://ccpnetwork.ca/priorities/#healthy_food or contact Laurie Dojeiji, CCPN Program Manager, at: ldojeiji@ottawaheart.ca if you have any product information to share.

Nourish :: Summer 2017 :: 9

10 :: Summer 2017 :: Nourish

by Sysco’s Nourish Committee

A

re you wondering how you can reduce your food cost while still incorporating fresh produce onto your menu?

Rising food costs and decreasing budgets can make this a challenge, but that doesn’t mean that you can’t save on produce. Read our tips and tricks for better utilizing lettuce blends and local produce in your kitchen this summer.

Making the jump from iceberg lettuce or traditional spring mix to a heritage blend can help you save big! Heritage blends offer more than 30% more servings than the industry standard spring mix. The leaves in this 50/50 blend of petite red and green lettuces stand up better on a plate, providing more plate coverage than the average lettuce leaf.

Better plate coverage = cost savings!

In addition, the sturdier leaves of heritage blends have a longer shelf life, meaning less food waste. These blends will also last 2-3 days longer than traditional spring mix.

In figure 1, each cylinder and white plate are filled with the same amount of lettuce. The glass cylinders each hold 1.5 pounds of lettuce while 2 ounces sit on each of the white plates. Each of the black plates at the front has an equal value of $0.25 per plate. It is easy to see that the darker coloured heritage blends featured on the right hand side offer more for less. Table 1 further outlines the effectiveness of heritage blends.

Figure 1: Iceberg and Spring Mix vs. Heritage Blends

1

2

3

4

5

Table 1: Heritage Blend vs. Spring Mix Common Measurements 1. Shredded Iceberg Lettuce 2. Kale Colour Crunch 3. Romaine Lettuce 4. Spring Mix 5. Heritage Blend

Nourish :: Summer 2017 :: 11

Adding

Local Produ to the

BC

Windset Farms, Delta, BC Starting with four acres in Abbotsford, Windset Farms now has 70 acres in Delta and 128 acres in Santa Maria, California and 10 acres in Las Vegas, Nevada. Windset produces tomatoes, peppers, cucumbers, eggplants and lettuces.

English Cucumbers | 1/6 CT | SUPC 1735347 Tri-Colour Cherry Tomatoes | 1/5LB | SUPC 0650689 Yellow Vine Ripe Tomatoes | 1/11 LB | SUPC 4127247

Alberta

Sunfresh Farms, Edmonton, AB Sunfresh Farms Ltd. is a farmer-owned company representing 8 Edmonton-area farmers and greenhouse growers. Sunfresh handles 25 different cool-season crops grown on about 700 acres and 20 acres worth of greenhouses in which peppers, cucumbers, tomatoes and other field crops are produced.

Jumbo Yellow Onions | 1/50 LB | SUPC 1000405 Whole Peeled Yellow Onions | 1/20 LB | SUPC 1999358 Whole Peeled Carrots | 1/20 LB | SUPC 1635515

To learn more about our local growing partners please check out our Local Produce Map at

www.sysco.ca/canada/localfreshproducemap.html For more information please talk to your Sysco Healthcare & Hospitality Account Executive.

12 :: Summer 2017 :: Nourish

duce Menu

What’s available locally in your region?

Are your customers and their families asking to see more local food offerings? We can help!

At Sysco, we are invested in supporting local farms and providing our customers with the natural, locally grown foods they crave. We buy local and sell fresh. Take advantage of the many locally grown items available through Sysco in your region this summer and all year round.

Atlantic Ontario

Mastronardi Produce/Sunset, Kingsville, ON Grandpa Umberto Mastronardi was a pioneer in the North American greenhouse vegetable industry 60 years ago, long before the widespread use of commercial greenhouse growers.

Four generations later, the Mastronardi family still owns and operates this leading greenhouse vegetable company known for quality tomatoes, peppers and cucumbers.

King’s Produce, Greenwich, NS Kings Produce Ltd. is the marketing arm for five growers in Nova Scotia’s Annapolis Valley and, as such, holds the great honour of promoting a wide assortment of fruits and vegetables, from apples to zucchini.

Broccoli Crowns | 1/5 LB | SUPC 9041344 Green Zucchini | 1 /20 LB | SUPC 8446542 Yellow Zucchini | 1/20 LB | SUPC 1891571

Grape Tomatoes | 1/10 LB | SUPC 4256228 Vine Ripe Tomatoes | 1/25 LB | SUPC 6877567 Red Bell Pepper, Hot House | 1/11 LB | SUPC 1746001

Nourish :: Summer 2017 :: 13

14 :: Summer 2017 :: Nourish

Exceptional Menus in

Senior living How to offer creative, nutritious and delicious meals

T

oday, more than ever, food service departments in Senior Living communities are faced with an immense challenge - offering gourmet cuisine worthy of great restaurants on a daily basis to a regular and specific clientele.

Senior Living offers meal service to a clientele that is often not opposed to paying a fraction more for their meals in the name of quality. Largely composed of baby-boomers, today’s retirees generally have a more sophisticated palate than those of previous generations. Food offerings must not only contain variety, they must be delectable, visually appealing, and composed of both ethnic dishes as well as comfort food reminiscent of childhood.

Chefs must create menus that take into account several variables: meals for the entire day (breakfast, lunch and dinner), food preferences and/or dietary restrictions or adaptations, seasonal offerings, as well as meals for special occasions and holidays. Wow! That’s 365 days straight of incorporating creative, nutritious and delicious meal service for clients.

How can this be achieved?

• By ensuring the purchase of quality products that can be used for a variety of menu applications.

• By sourcing products with the least possible number of allergens so that the largest number of clients can be accommodated.

• By using products that are pre-cooked and precisely portioned to ensure a consistent yield each time, thereby helping to manage cost and reduce the risk of cross-contamination.

Olymel Chicken Breast Grills are a perfect option for Senior Living!

Gluten-free Allergen-free* Fully cooked Easy to prepare and versatile Consistent and generous portions High protein content: √ 19 grams protein per portion for a 3 oz (85g) grill √ 26 grams protein per portion for a 4 oz (113g) grill Client satisfaction is the first priority. Olymel helps customers achieve this with these 100% cooked chicken breast grills that are always juicy and nutritious.

Olymel code

SUPC code

Product description

Format

Shelf life

806-0219

2707701

3 oz (85g) Chicken Breast Grills – fully cooked

4 kg

270 days at -18° C

606-0236

0317800

4 oz (113g) Chicken Breast Grills – fully cooked

4 kg

270 days at -18° C

*10 allergens prioritized in Canada

Nourish :: Summer 2017 :: 15

16 :: Summer 2017 :: Nourish

NEW CLEAN LOOK. SAME CLEAN INGREDIENT DECK:

100%

Egg Whites.

ARREZZIO LEAN

GROUND TRIO SUPC: 4614317 2 x 2.5 kg

VERSATILE VERSATILE AND AND NUTRITIOUS NUTRITIOUS TENDER TENDER AND AND JUICY JUICY ARREZZIO ARREZZIO GROUND GROUND TRIO TRIO

NEW A delicious blend of veal, beef and pork.

Great in hamburgers, or to use in your home-style meat sauce and homemade meatballs and meatloaf.

SUPC 5146396

NEW 1 kg FORMAT WITH TWIST CAP NOW AVAILABLE FROM SYSCO

The possibilities are endless!

No mess, no fuss!

Please contact your Sysco representative for more information!

Shell Eggs.

Simplified.TM PROUDLY

CANADIAN ©EggSolutions®, A Division of Global Egg Corporation, 2017. All rights reserved.

Nourish :: Summer 2017 :: 17

The Flavours of Canada

FRESH IDEAS TO HELP YOU CELEBRATE 150 YEARS OF THE GREAT WHITE NORTH Happy Birthday Canada!

This beautiful land became a new federation complete with its own constitution on July 1, 1867. Therefore, this year marks Canada’s 150 year anniversary as a country, also known as a sesquicentennial anniversary.

Canadians across the country will be celebrating with pride and commitment to this beautiful nation.

There are many ways (over 150!) in which Canadians will be celebrating our culture, our diversity and our beautiful geography all year round. From coast to coast, there will be no shortage of activities, exhibits and events. On July 1st itself, many cities and small communities will have their own way of bringing friends, families and neighbours together, whether it be outdoor concerts, parades, picnics in the park, or firework displays.

18 :: Summer 2017 :: Nourish

Here are some other great ideas to help you and your residents celebrate Canada’s 150th anniversary: • Wave your Canadian Flag. Hang a large flag in your dining room, put toothpick flags in desserts, and hand out smaller flags to residents to put in their rooms.

• Show your pride by wearing red and white. Make Canadian-themed hats and buttons with residents, paint fingernails red and wear temporary Canada flag tattoos.

• Host a Canada Day barbeque or picnic featuring Canadian foods. You can ask residents to submit their favourite Canadian foods to be showcased on the menu, or try our Flavour of Canada Menu! Invite staff, residents, families and community

By Sysco’s Nourish Committee

members to join in fun and don’t forget to play music by Canadian artists.

• Get active! Check out the ParticipACTION 150 Play List for activities that you can do with your residents. Why not arrange a senior’s aquafit or folk dancing class? Or enjoy the fresh air by getting outside for some bird watching – see if you can spot any birds native to Canada.

At Sysco, our favourite way to celebrate is with food. What better way to honour this land than to embrace the bounties it has given us? Whether its PEI potatoes, Ontario strawberries, or Pacific Salmon from BC, each province has its own specialty that is uniquely Canadian.

Our Flavour of Canada Menu highlights some of our favourite dishes from across the country. Bon Appetite!

Celebrate The Flavours of Canada Menu Appetizer: Poutine with Cheese Curds EntrĂŠe: Dijon Maple Glazed Salmon with Pacific Salmon from BC Heritage Blend Mixed Salad with Homemade French Dressing Roasted Fingerling Potatoes with Thyme using PEI Potatoes Dessert: Birthday Cake!

Fresh Ontario Strawberries with Whip Topping Don’t forget to order your Canada Day placemats & napkins (SUPC 0257386)!

Talk to your Sysco Healthcare & Hospitality Account Executive to learn how any of the above ideas can be substituted for local items in your region.

See these

feature recipes on the next page!

Nourish :: Summer 2017 :: 19

Poutine with Cheese Curds Serving Size: 1 ½ cups (380 g) YIELD: 50

Ingredients: 3 Bags (6 Kg) 4.5 Bags (9.5 Kg) 15 cups (3 ¾ L)

Preparation: 1. Prepare Gravy by following manufacturers cooking directions.

Maintain Gravy at a safe hot holding temperature until ready to use.

2. Fry or bake Fries at 350F/176C until light brown and crispy.

3. Remove to a paper towel lined plate to drain.

Assembly: 1. Place Fries in serving platter of choice.

2. Sprinkle with Cheese curds.

3. Ladle gravy over Fries and Cheese and serve immediately.

Nutrition Facts/Valeur nutritive

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Potato, Fries Straight Cut; Cheese, Curd; Gravy Beef LS

Heritage Blend Lettuce Olive Oil Ketchup Sugar Finely Chopped Onions Lemon Juice Dry Mustard Powder Salt & Black Pepper

Assembly: Right before service combine Lettuce and Salad dressing together in a large bowl. Gently toss until Lettuce is well coated. Serve chilled.

% Daily value % valeur quotidienne

242.7 15.87g 8.76g 0.53g 37.61mg 499.49mg 14.39g 0.97g 0.07g 11.04g 13.68% Calcium / Calcium 16.13% Iron / Fer

Ingredients: 4.5 bags (2 Kg) 1 cup (250 ml) 2/3 cup (160 ml) ½ cup (125 ml) 2 tbsp (30 ml) 1 tbsp (15 ml) 1 tsp (5 ml) 1 tsp (5ml)

Preparation: Prepare French dressing by mixing all ingredients in a bowl and whisk together until well blended. Chill under refrigeration until ready to use.

Whisk once more before service.

Poutine with Cheese Curds (Poutine au fromage en grains) Amount Teneur

with Homemade French Dressing Serving Size: ½ cup (125 mL) YIELD: 50

Fresh Cheese Curds Frozen Straight Cut Fries Low Sodium Gravy

Per 1 Serving (119 g) Par 1 Portion (119 g)

Heritage Blend Mixed Salad

24.42%

Nutrition Facts/Valeur nutritive

Mixed Salad with HMD French Dressing (Mélange de salade avec vinaigrette maison)

12.54% 4.8% 3.88% 25.18% 2.36%

Per 125 mL (125 ml) Par 125 mL (125 ml)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines Contains: Milk, Soy, Wheat

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

59.75 4.91g 0.67g 0g 0mg 68.4mg 4.05g 0.9g 3.09g 0.55g 17.5% Calcium / Calcium 16.63% Iron / Fer

7.55% 0% 1.35% 3.6% 1.29% 3.21%

Lettuce, Romaine Fresh; Oil, Olive; Sugar, Granulated; Ketchup, Bulk; Onions, Fresh Finely Chopped; Juice, Lemon Bulk; Mustard, Dry Powder; Salt, Table; Pepper, Black Grd Contains: Milk, Sulphites, Mustard

20 :: Summer 2017 :: Nourish

s r e g r u B r e Bett Dijon Maple Glazed Salmon

a k s a l A e l y St

Serving Size: 3 oz (90 g) YIELD: 50

Ingredients: 50 3oz (90 g) 1 ¼ cup (300 mL) ½ cup (125 mL) ½ cup (125 mL)

Salmon Fillets Maple Syrup Dijon Mustard Soy Sauce

Preparation: 1. Preheat oven to 400F/204C. 2. Combine Maple Syrup, Mustard and Soy Sauce in a bowl to create a glaze. Set aside.

3. Arrange Salmon Fillets on a baking sheet. Spoon 1 tbsp (15 mL) of glaze over Fish.

4. Bake Fish in preheated oven for 8-10 minutes until fish flakes easily and internal temperature of 165F/74 C is reached.

5. Serve fish with a side of Roasted Fingerling Potatoes and Salad.

Nutrition Facts/Valeur nutritive

Dijon Maple Glazed Salmon (Saumon glacé à la moutarde à l'érable)

Per 90 g (90 g) Par 90 g (90 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

218.92 9.78g 1.7g 0g 59.29mg 658.7mg 5.74g 0.02g 5.49g 21.52g 5.15% Calcium / Calcium 3.43% Iron / Fer

Salmon, Fillet Raw; Mustard, Dijon; Syrup, Pancake/Maple; Sauce, Soy Bulk

Contains: Fish, Soy, Sulphites, Wheat, Mustard

15.05% 19.76%

© Trident Seafoods Corporation 1.91% 0.08% 1.69% 2.64%

Now you can offer healthier burgers with on-trend flavour. Whether you serve them “deluxe,” or with a creative ethnic twist, Trident salmon and whitefish burgers offer all the goodness of Alaska seafood, and an extra serving of excitement. tridentseafoods.com

Nourish :: Summer 2017 :: 21

MEASURING

QUALITY Strategies to enhance quality in your culinary department

by Barbara Collins & Carol Donovan

E

very Nutrition Manager, Registered Dietitian and Chef wants to provide their clients with safe, nutritious, quality food that meets their nutritional, therapeutic, religious, cultural and social needs. Yet many of us wonder if this goal is truly achieved and often struggle to find meaningful ways of measuring quality in dietary operations.

Quality can be defined as “the standard of something as measured against other things of a similar kind, the degree of excellence of something.”

High quality care is evidence based and appropriate, focused on the client, safe and timely. Quality can be measured in simple ways within dietary departments. Ongoing systems should be put into place to assess, monitor and improve quality in the following areas: Administration • Appropriate staff must be scheduled based on the staffing formulas of the organization. Staff shortages can lead to poor quality outcomes.

• Housekeeping and sanitation programs need to be in place and monitored. It is the Nutrition Managers responsibility to take action on any reports received (ie. public health inspections) and ensure any concerns are followed up and rectified in a timely manner.

• Preventative maintenance programs must be followed and equipment replacement plans developed.

• Representation from the dietary department should be present at all interdisciplinary team meetings to identify and mitigate risks.

Menu Planning •R esidents and family members should be involved in the menu planning process and their involvement should be documented.

• Menus should be based on Canada’s Food Guide. This is 22 :: Summer 2017 :: Nourish

a good way to ensure adequate nutrition, hydration and variety is achieved. Offering more than one choice helps reach positive outcomes.

• Menus must be reviewed at minimum annually for good practice. Your Registered Dietitian is trained to review and approve all menus for meals and snacks.

Food Production • Appropriate food storage practices need to be followed at all times. Outdated food decreases quality.

• Standardized recipes should be in place and modified as needed. A good recipe is duplicable and results in a quality end product.

• HACCP principles including temperature monitoring, sanitation and food safety must be in place.

• Measurable and traceable purchasing procedures should be established to ensure quality at every step of food service.

• Staff training on health and safety, sanitation guidelines and equipment use is crucial to protect not only employees but also your residents.

Meal Service • Quality in the Dining Room is subjective to the audience.

Set up an atmosphere that promotes a relaxing physical environment and pleasurable dining based on the ‘flavour’ and culture of the home. For example, some homes pride themselves on a ‘fine dining’ experience while others promote a more casual, relaxed home style setting.

• Take time to serve meals in a planned unhurried fashion that allows residents enough time to eat and enjoy the interaction.

• Involve all members of the interdisciplinary team and family and friends in the meal service to help improve overall quality and outcomes.

• Provide supervision and support in the Dining Room to manage any concerns immediately as they arise.

There are many valuable measurement tools available to help you monitor quality such as: • Scheduled audits (ie. Temperature Audits, Sanitation and Safety, Taste Testing, Daily Kitchen Walk Through, and Equipment Safety Logs) • Corporate audits (if applicable) • Annual program reviews • Resident satisfaction surveys • Systems to monitor residents comments/complaints • Compliance inspections (if applicable) • Public health inspection • Annual departmental policy & procedure and goal setting review and sign off Audits are only of value if the information gathered is acted upon. They are an “action tool” that can help you achieve quality outcomes in your establishment. An evaluation and follow-up plan needs to be in place to ensure these tools are an effective measure of quality. If the results of an audit or inspection do not achieve the desired outcome set within the definition of your dietary program then an action plan needs to be developed to provide the correction required to achieve positive outcomes.

Creating your own quality ‘Action Tool’: • Set clear and measurable goals. What is success to your dietary department? Is it measured by a passing percentage or an overall score? What are your top priorities and commitments?

• Identify all areas that require improvement. What areas did not meet the desired outcomes? What are the specific problems leading to those issues?

• List anticipated outcomes and risks. Does your dietary team understand the potential consequences related to identified problems? Their direct involvement and comprehension will help increase buy-in and mitigate potential risks.

• Implement steps to correct the problem or improve the process. With the set goal in mind, what are the steps to achieve the goal? Solutions could range from purchasing new equipment, to staff training to new procedures, etc.

• Assign a person responsible for executing and following through on the plan. Who is to carry out the action for change?

• Set target dates for completion.

• Ensure sustainability by creating and updating policies and procedures and measuring tools.

Improvement is an on-going process; you should continuously be seeking ways of improving current practices and inserting innovation into your programs to effectively and efficiently satisfy the needs of your clients.

Industry best practices and peer review are another great way to measure your success and ensure high quality practices.

Networking with peers is not only beneficial but can also assist in developing further tools to measure quality.

Every province in Canada measures quality in different ways.

Ensure you identify the quality indicators for nutritional care and food service that reflect best-practice, regulatory standards and any other pertinent legislation in your region. The ‘rules’ are an excellent place to start when developing a Quality Measurement Program in your dietary department.

Barbara Collins RD, Corporate Dietitian, Seasons Care Dietitian Network

Carol Donovan RD, President, Seasons Care Dietitian Network

Nourish :: Summer 2017 :: 23