Nourishing News - April 2021

MO NTHLY NEW SLETTER – APRIL 2021

GUT-BRAIN AXIS UNCOVERED/ P3

SOFTWARE FOR SUCCESS/ P8

MOTHER’S DAY MENU IDEAS & RECIPES/ P13

NO UR ISHING C ONVER SATIONS

Click Here to watch the recording of previous Nourishing Conversations – Education Edition: April 8th: Campbell’s talks about the bulk texture modified line and Voortman discusses IDDSI recipe creations April 15th: Top 10 ideas for improving resident dining experience

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SPO TLIGHT

Sara Scarfe Account Executive Atlantic Region I began my career in foodservice back in 1985 when I joined Clover Produce — which later became part of Sysco. I then stepped away for a few years and worked as a manufacturer and broker rep, returning to Sysco in 2007 as an AE. I have spent the last six years serving our Health Care customers.

After 35 years in the business, I find being able to form valuable partnerships with my customers is the most rewarding part of my job. I love it when they trust me enough to reach out to me for advice and I can help with many aspects of their businesses whether they relate to Sysco or not.

In my spare time, I love to hike with my best four-legged friend, Monty, along the beautiful coast or around the many lakes near my home on the southern shore of Nova Scotia. I am also very active in my local United Church community — whether it is singing and acting in our annual Dinner Theatre or providing worship as a Licensed Lay Worship Leader.

2:40 pm

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The Gut-Brain Axis Uncovered

The Gut-Brain Axis Uncovered Haneen Youssef, MPH Student Dietetic Student for Sysco Canada’s Nutrition Services Team

At first glance, it may appear that the mind (which is our control centre for behaviours, emotions and thoughts) and the gut work independently from each other. However, recently researchers have started to uncover evidence that our brain and our gut may be more closely connected than we previously thought.

The “gut-brain axis”, or sometimes called the “gutmind axis”, is the term that has been coined to describe this emerging relationship.

What is the Gut-Brain Axis?

As the name suggests, the gut-brain axis (GBA) refers to the two-way communication between the brain and the gut. More specifically, our brain and spinal cord make up the Central Nervous System (CNS), which is connected to our gut through the Enteric Nervous System (ENS). The ENS stimulates our gut cells and regulates many different functions of our digestive system. This complex connection between the CNS and ENS influence the regulation of emotional and cognitive parts of our mind in addition to gut functions such as digestion, absorption, appetite and more. 1,2,3

How does communication happen in the Gut-Brain Axis?

Neurotransmitters are chemical messengers that send signals through the body via the nervous system. These signals deliver instructions to cells or organs to help regulate various body functions.

Recent findings suggest that there are several types of these neurotransmitters, or “messengers”, which play a crucial role in the GBA. 4 For example, both the brain and the gut release serotonin, often referred to as the “happy hormone”.

Serotonin helps regulate our mood, sleep, stomach secretions and more.4

Though we know that neurotransmitters are released in both the ENS and CNS, we still do not fully understand their complex role and impact on the GBA. How does the Gut-Brain Axis impact health?

Now that we have a better idea of how closely the mind and gut are connected, we can see how a disturbance in communication between the CNS and ENS may affect health and well-being. We see a similar relationship in those who suffer from certain health conditions that affect either the gut or the nervous system.4

The Gut-Brain Axis Uncovered

For example, abnormal levels of certain neurotransmitters have been observed in individuals with Parkinson’s Disease (PD), a neurodegenerative condition, which may negatively affect gastrointestinal function.4 In the case of Irritable Bowel Disease (IBD), a disease characterized by chronic inflammation in the digestive tract, evidence suggests that individuals are more prone to experience anxiety, depression, and stress. This may worsen their digestive symptoms and gut function.

As a result, antidepressants may be prescribed to help alleviate anxiety and stress which in turn may help individuals manage their IBD symptoms.

In our day-to-day life, we may experience “butterflies” in our stomach when excited, or “knots” in our belly when stressed. These gut feelings are an illustration of how our gut can be sensitive to emotions. Alternatively, when we experience digestive symptoms or issues, like indigestion or constipation, this can affect our mood and energy.

While there is still a lot to discover, improving our understanding of the GBA may help in the prevention and management of many diseases as well as help us understand how the different systems of our bodies are interconnected.4 What is the link between the gut microbiota & the Gut-Brain Axis?

The gut microbiota, also known as the microbiome, refers to the microorganisms that live in our gut, mostly in the large intestine. These microorganisms have many known roles, like acting as a line of defense against bacteria that may cause

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The Gut-Brain Axis Uncovered

disease, as well as helping with appetite regulation and digestion.7 Gut microbiome balance and health are influenced by a variety of factors such as genetics, diet, supplements, medications and disease.

When an imbalance occurs within the microbiota, these “protective” effects may be impacted. Furthermore, evidence suggests that the microbiota communicates within the GBA, which may play a role in mental health as well as neurological disorders. The microbiome’s ability to communicate with

Food Nutrient or Component Fibre 10 Prebiotics11,12,14 Dietary fibre that the microbiome uses as a food source Probiotics8,11,13,14 The good live bacteria similar to those naturally found in the gut

Vitamin D15,

Omega-3 Fatty Acids 18,19 5 NOURISHING NEWS

our nervous system adds another layer of complexity in this gut-brain relationship which researchers are trying to better understand.1 Which foods may influence the Gut-Brain Axis?

Food and nutrition can help improve and maintain a healthy microbiome, while also supporting gastrointestinal and brain health.8 Listed below are food components that have been noted to provide beneficial effects on the gut microbiome.9 See the table below for some examples.

Examples of Food Sources

Tips and Tricks

- Whole grains - Vegetables & Fruits - Nuts & seeds - Beans & Legumes

- Add fresh, frozen or canned fruits and veggies to every meal - Add beans and legumes to soups or salads - Use whole oats in baking

- Fruits & Veggies such as tomatoes, apples, bananas, leeks, onions, asparagus, garlic, etc.

- Whole grains

- Pair apple or banana slices with peanut butter for a balanced snack - Choose whole grain foods such as whole wheat breads, pita, tortilla and oats

- Fermented foods such as yogurt, Kefir, aged cheeses, sauerkraut kimchi, miso, tempeh, kombucha

- Add sauerkraut or kimchi as a vegetable side - Add miso paste to soups, sauces or dressings - Use tempeh as a plant-based protein option in a stir fry

- Milk & fortified plant-based beverages - Fortified yogurts - Fatty fish (tuna, sardines, salmon, etc) - Egg yolks

- Add lower fat, unsweetened milk or fortified plant based beverages to soups, smoothies and casseroles - Use fortified yogurt in a dip or sauce

- Fatty fish (tuna, sardines, salmon, etc) - Plant oils (flax, canola & soybean oil) - Nuts & seeds (flax seeds, chia seeds & walnuts)

- Add canned tuna to a salad or sandwich - Sprinkle ground flax or chia seeds on your cereal or oatmeal, or use in baking

The Gut-Brain Axis Uncovered

References 1.C arabotti, M., Scirocco,, A., Maselli, M., & Se veria, C . (2015). The gut-brain axis: Interactions betwe en e nteric m icrobiota, central and enteric ne rvous systems. Annals of Gastroenterology, 28(2), 203-209.

2.Furne ss, J. B., C allaghan, B. P., Rivera, L. R., & C ho, H. (2014). The enteric ne rvous system and gastrointestinal INNER VATION: Integrated local and central control. Advances in Ex perimental Medicine and Biology, 39-71. doi:10.1007/978-1-4939-0897-4_3 3.Food Forum, Food and Nutrition Board, & Institute of Medicine. (2015, February 27). R elationships among the brain, the dige stive system, and e ating behavior: Workshop summary. Retrieved February 15, 2021, from https://www.ncbi.nlm.nih.gov/pubmed/25834877 4.Mittal, R ., Debs, L. H., Patel, A. P., Nguyen, D., Patel, K., O'Connor, G., . . . Liu, X. Z. (2017). Ne urotransmitters: The critical m odulators re gulating gut-brain axis. Journal of C ellular Physiology, 232(9), 2359-2372. doi:10.1002/jcp.25518 5.Mik ocka-Walus, A., Prady SL, Pollok, J., Esterman, A., Gordon, A., Knowle s, S., & Andrews, J. (2019, April 12).

Antide pre ssants for inflammatory bowe l disease. Retrieved February 15, 2021, from https://www.cochrane.org/CD012680/IBD_antidepre ssants-inflammatory-bowe l-disease 6.Macer, B., Prady, S., & Mik ocka-Walus, A. (2017). Antidepressants in Inflammatory Bowe l Disease: A Systematic R e vie w. Inflammatory Bowe l Disease, 23(4), 534-550. doi:10.1097/MIB.0000000000001059.

7.C hambers, E. S., Preston, T., Frost, G., & Morrison, D. J. (2018). R ole of gut microbiota-generated short-chain fatty acids in metabolic and cardiovascular health. Current Nutrition R eports, 7(4), 198-206. doi:10.1007/s13668-018-0248-8 8.C lapp, M., Aurora, N., Herre ra, L., Bhatia, M., W ilen, E., & W akefield, S. (2017). Gut microbiota’s e ffect on mental he alth: The gut-brain axis. C linics and Practice, 7(4). doi:10.4081/cp.2017.987 9.Naidoo, U. (2019, March 27). Gut feelings: How food affects your m ood. Retrieved February 15, 2021, from https://www.he alth.harvard.edu/blog/gut-feelings-how-food-affects-your-mood-2018120715548 10.UnlockFood. (2019, Fe bruary 15). Getting more fibre. R etrieved February 15, 2021, from https://www.unlock food.ca/en/Articles/Fibre /Getting-more -fibre.aspx 11.Kle mm, S. (2020, June 09). Pre biotics and Probiotics cre ating a healthier you. Retrieved February 15, 2021, from https://www.e atright.org/food/vitamins-and-supplements/nutrient-rich-foods/prebiotics-and-probiotics-cre ating-ahe althier-you 12.Se meco, A. (2016). The 19 best prebiotic foods you should e at. R etrieved February 17, 2021, from https://www.he althline.com/nutrition/19-best-pre biotic-foods#TOC_TITLE_HDR_5 13.Am erican Heart Foundation. (2018). Fermented foods: the latest trend. Retrieved Fe bruary 17, 2021 from https://www.he artfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend 14.Sarkar, A., Lehto, S. M., Harty, S., Dinan, T. G., Cryan, J. F., & Burnet, P. W. (2016). Psychobiotics and the m anipulation of Bacteria–Gut–Brain Signals. Tre nds in Ne uroscience s, 39(11), 763-781. doi:10.1016/j.tins.2016.09.002 15.Avan, A., Ghayour-Mobarhan, M., Tabatabaeizadeh, S., Tafazoli, N., & Fe rns, G. (2018). Vitamin D, the gut m icrobiome and inflammatory bowe l disease. Journal of Research in Medical Sciences, 23(1), 75. doi:10.4103/jrms.jrms_606_17 18.C ostantini, L., Molinari, R., Farinon, B., & Me rendino, N. (2017). Impact of omega-3 fatty acids on the gut m icrobiota.

Inte rnational Journal of Molecular Scie nce s, 18(12), 2645. doi:10.3390/ijms18122645 19.National Institutes of Health (NIH). (2020). Omega-3 Fatty Acids. Retrieved February 17, 2021, from https://ods.od.nih.gov/factsheets/Omega3FattyAcids-Consumer/ APR IL 2021 6

PR O DUCT FEATURE

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SYNER GY TEC H SUITE

How Technology Can Help Senior Living Leaders Build A Foodservice Team Culture to Be Proud Of As leader in senior care, achieving a great foodservice team culture is much easier said than done. When you and your staff are overloaded with to-do's, dealing with unexpected change or constantly seeking new hires – you’re not alone if every day feels like you’re starting from square one.

But as you know, building pride in any workplace culture is a major key to reducing turnover, attracting the best talent and, importantly, keeping your residents happy and well cared for.

We know you already have enough on your plate. So we want to let you know that taking steps to invest in your foodservice team culture goals doesn’t have to be daunting.

In fact, making a significant impact can start with one simple step: implementing all-in-one foodservice software.

Imagine for a moment: boosting those Glassdoor scores, capturing more moments for “elbow bump” high-fives and sharing a common vision with every one of your frontline heroes.

Read on to discover how advanced foodservice solutions can help you achieve this and more for a culture that will have you and your entire team beaming with pride.

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SYNER GY TEC H SUITE

Software sets them up for success.

With any job, no one likes to feel like they’re juggling more than they can handle. And when redundant or unnecessary administrative tasks get in the way of your staff being able to focus on what matters most to them, a culture of stress and overwhelm can easily follow.

Implementing the right all-in-one resident diet system helps your entire team – from your chefs to your waitstaff to your dietary managers – connect, automate and simplify their day-to-day tasks, so they can spend more time focusing on teamwork, service and satisfaction.

Because the best foodservice management software is designed to help you track resident tastes, requirements, allergies & preferences and achieve more efficient and accurate service, you’re sure have more mealtimes that will leave everyone smiling.

Plus – when you choose a resident diet system with an easy-to-use Family Portal,

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Even when faced with an unexpected emergency, having the right foodservice system on your side will give your team the confidence in knowing that they’re prepared for anything that comes their way. Click here to discover why Synergy Tech Suite partner Jessica, Dietary Manager says that having access to Advance Ordering technology gave her staff “a relief” amidst the development of the coronavirus pandemic.

Happy residents (and families!) fuel a happy culture.

you can give residents’ loved ones a remote view of daily menus that will help build confidence and trust in your foodservice team.

Because, after all, there’s nothing like the sense of pride your staff will get from leaving a smile on your residents’ faces (and having families that trust them to do so!)

SYNER GY TEC H SUITE

An innovative culture is an attractive culture

Measure common goals with ease.

When it comes to technology, the senior living space is quickly changing it’s tune.

Expectations of integration and innovation are only continuing to rise for staff prospects and residents of all ages or walks of life. With the developments of the pandemic only accelerating this growth, it’s important for you to adapt now to support your staff and avoid getting left behind.

Excellent foodservice team culture often starts with working toward common goals and core values. And it’s important for your staff to not only have a clear vision of them, but also be able to measure (and celebrate!) them on a regular basis.

Implementing an advanced foodservice solution that’s continually innovating to cater to your changing needs will help you stay ahead of the curve so you can attract, keep and instill a sense of pride in your valued staff members!

The best foodservice management software gives you the power of data at your fingertips.

Easily track your nutritional, budgetary, sustainability goals and more – so your team will always know (and be proud of!) the impact their efforts are making every single day.

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Reducing turnover is worth the investment!

The average annual senior living caregiver turnover rate can be quite significant and can greatly impact financial budgets. Have you ever had the chance to calculate what your yearly turnover could be costing you?

While there are many factors that go into keeping the foodservice frontline happy and proud of what they do, for all of the reasons stated above, an all-in-one resident diet system is a great place to start.

If you want to implement industry-leading foodservice management software that will help you build a foodservice team culture you’re proud of, Sysco Synergy Tech Suite would love to help you get there. The industry-leading team of specialists at Synergy have helped countless senior living leaders just like you achieve their goals and take a load off of their team in the process.

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If you’re ready to get started and discuss what foodservice management software can do for you and your team, visit: www.sysco.ca/synergy

PR O DUCT FEATURE

REUVEN FULLY COOKED LOW SODIUM CHICKEN BREAST 90 G Supc 8839419 Our Low Sodium Chicken Breast 90 g is designed to support low labour situations.

Pre-prepared, hand trimmed, lightly seasoned, grill marked, simply heat & serve.

This nutritious* product is a perfect fit for your operation and residents.

Ideal for simple recipes using simple ingredients.

• 100 mg of sodium per portion • 25 g of protein per portion • Halal certified CLICK HERE for Nutrition Facts

RECIPES

Enjoy this collection of recipes from Reuven Click below for full recipe details

Chicken Teriyaki

Chicken Cacciatore

Chicken Diane APR IL 2021 12

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Creamy Pesto Chicken Penne Courtesy of Olymel Serving: 250 mL Yield: 50

Ingredients:

Preparation Steps:

Chicken Breast Strips (SUPC 3135744) 180 mL Olive Oil 1 ½ Kg White Onion, Diced 700 g Red Pepper, Diced 700 g Green Pepper, Diced Garlic, Minced 75 g Black Ground Pepper 5 mL 150 g Sun-Dried Tomatoes 375 mL Basil Pesto (No Pine Nuts) Marinara Sauce 1 ½L 2% Milk 3L 350 g Parmesan Cheese Penne Pasta, Dry 5 Kg Fresh Basil 25 g

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4 ¼ Kg

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3.

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Combine Oil & Onions in skillet and cook.

Add Peppers, Garlic and Black Pepper.

Cook for 2 minutes. Add Chicken and cook another 2 minutes.

Add Tomatoes, Pesto, Sauce, Milk and Cheese. Reduce heat and let simmer.

Prepare Pasta as per manufacturer guidelines. Add Pasta to Vegetable mixture.

Transfer 250 mL portions to bowls and garnish with Fresh Basil.

CCP-Maintain: Product held at >140F/60C

THEME MENU R EC IPE

Baked Seafood Lasagna

Courtesy of Export Packers Serving: 1 3x4 Serving Yield: 50

Ingredients:

Preparation Steps:

1 ¾ Kg

1.

2.

1 7/8 Kg 1 7/8 Kg 113 g 450 g 150 g 900 g 1 ½L 720 mL 1 7/8 Kg 500 g

Shrimp, Raw P&D Tail Off (SUPC 6200962) Fish, Cod Filet (SUPC 5423977) Calms, Chopped (SUPC 9981671) Butter, Unsalted Onions, Frz Diced Peppers, Red Frz Diced 4-Way Vegetable Mix Frz Soup, Cream of Mushroom Vegetable Stock Lasagna Pasta Noodles Shredded Cheddar Cheese

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Preheat oven to 375F/176C Cook vegetables in melted butter in large pot over medium/high heat Add Soup, Stock and Calm Juice (Reserved from Clam meat). Cook for 12-15 minutes.

Add all Seafood and bring to a simmer Prepare pan for Lasagna Noodles. Layer prepared Sauce, then Noodles and repeat.

Approximately 5 pasta layers. Top with Sauce and sprinkle Cheese.

Cook for 25-30 minutes uncovered, until golden brown. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.

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THEME MENU R EC IPE

Cranberry Almond Streusel

Courtesy of Nutrition in Disguise Serving: 1 2x3 Serving Yield: 50

Ingredients:

Preparation Steps:

550 mL Almond, Ground 275 mL Almond, Slivered 65 mL Hemp Heart Seeds (SUPC 5028935) 50 g Chia Seeds (SUPC 3700277) 275 mL All Purpose Flour 550 mL Brown Sugar 10 mL Cinnamon 2 mL Table Salt 275 mL Dried Cranberries (SUPC 0737482) 125 mL Wheat Germ 125 g Unsalted Butter

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Preheat oven to 350F/176C In a large mixing bowl, mix together all dry ingredients.

Add melted Butter to dry ingredients. Use gloved hands to incorporate until a clumpy texture is achieved.

On a parchment lined baking sheet, using a #30 scoop, scoop streusel batter and bake for about 10 minutes until slightly golden.

CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.

Serve immediately or cover and chill.

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Striving to be your most valued and trusted business partner!

Contact your Sysco Account Representative or email us at healthcare.marketing@corp.sysco.ca

Make sure to check out all our resources, recipes and articles on www.sysco.ca/healthcare