Nourishing News - February 2021

MONTHLY NEWSLETTER - FEBRUARY 2021

COMMUNITY SPOTLIGHT EXTENDICARE OSHAWA/ P3

HYDRATION FOR OLDER ADULTS / P7

THEME MENUS & RECIPES / P10

NOURISHING CONVERSATIONS

If you missed the January Nourishing Conversations – Vendor Innovation Edition Click HERE to view the recording!

2:00 pm

Olymel: Take a virtual tour through their production facility and learn about the steps implemented through Covid-19

2:20 pm

Mother Parkers – Elevating the coffee experiences with the Bean to Cup Program!

2:40 pm

Weston Foods – “Breaducation” for healthcare & senior living.

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NOURISHING CONVERSATIONS

Heather Keller, RD PhD FDC FCAHS Schlegel-UW Research Institute for Aging & University of Waterloo Heather will give an overview of the Nutrition in Disguise (NiD) project which focuses on creating nutrient-dense recipes by adding healthy ingredients to common foods that older adults enjoy.

NiD is a training program and recipe box that can be used by menu planners and chefs working in long-term care.

Earn CSNM Points

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SPOTLIGHT

Kelley Dougherty Account Executive Prairies Region Kelley was born and raised in Grapevine Texas, a suburb of Dallas and Fort Worth, and is the oldest of three siblings. She graduated with a bachelor’s degree in marketing from Texas A&M University in 2009. Kelley joined our Sysco family in 2014, starting as an MA, and moved to Healthcare as an Account Executive in 2017. Her creative marketing skills and ability to develop strong relationships with her customers has been a tremendous contribution to our Healthcare Prairie team.

Britt, Kelley’s husband was playing professional Hockey in Texas when they met. Kelley moved to Swift Current SK in 2013 where Britt was born and raised.

Beckett, their son, blessed their family in June of 2017. Taking in their rescue dog Remington, who also moonlights as a Registered service dog.

Kelley has a love for hockey, college football, dogs, horses, and of course Texas country music! She is the first to help anyone and would give a stranger the shirt off her back if she thought it would help.

2:40 pm

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SPOTLIGHT

Jessica Andrew Healthcare CSR for Eastern Canada I have worked for Sysco for 3 years and although this year has been tough, and fairly unpredictable, I have learned a lot about not only myself, but my role, and its importance at Sysco.

My favorite account that I have been working with is the HMMS accounts, which consist of all the large London, Ontario hospitals.

These are huge accounts for the company, and it is always such a refreshing feeling knowing that I can make even the slightest difference for people who are patients at these hospitals. It makes it even more heartening to know that even though these people are likely without family members and friends around them (due to Covid-19), that at least they are being provided with excellent and good quality food and meals. I have learned that the key to good customer service is understanding and empathy. Knowing that people across the Globe are all being affected in some way by this Pandemic makes understanding, empathy, and even patience the underlying and most important of this job.

I had one gentleman who called in trying to purchase some hospital/long-term residence products for his ailing father. Although I couldn’t directly help him, I pointed him in the right direction. This showed understanding, and empathy, which this man appreciated. Although I do not understand the length and effects that this type of situation may have on a person, it is nice to know that I can at least help him through it, even in the smallest way possible.

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COMMUNITY SPOTLIGHT

Community Spotlight: Extendicare Oshawa

If the developments of the coronavirus pandemic have proven anything – it’s that times can be unpredictable.

And when they’re unpredictable – having a proactive emergency response plan means absolutely everything to the safety and wellbeing of your senior living community.

Recently, we had a conversation with Jessica McIvor, Dietary Manager at Extendicare Oshawa – and an amazing example of a leader in proactive emergency response – to learn a little more about her contingency planning in challenging times.

Here’s how Jessica and her dietary team used food service management software as a part of their emergency response planning – and why your community should be prepared too.

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Getting ahead of the curve In unforeseen emergency situations – whether it be a pandemic or a natural disaster – senior living communities simply can’t afford to solely rely on a reactive response. Having that contingency plan in your back pocket is key to safeguarding your community in any situation.

Jessica, as the fearless leader of her dietary team, knew the importance of planning – and acting – ahead. That’s why, as soon as she saw that her MealSuite food service system was offering a complimentary Advanced Ordering enhancement to help them shift to safer operations, she knew it was the perfect opportunity to take action before any potential cases could affect her community.

COMMUNITY SPOTLIGHT

Having the right food service software can play a huge role in boosting response plans before an outbreak is a reality for your community, as well as providing another layer of protection in the case that it does become a reality.

Physical distancing made easier When you’ve got an entire community to feed, physical distancing is easier said than done – especially if you’re accustomed to running a tableside service.

But with food service management software, digital ordering options make it easy to shift to in-room dining, with the ability for residents to place their own orders, or for your staff to take orders via tablet ahead of time, at a safer distance.

Prior to the pandemic developments, Extendicare Oshawa was operating primarily table service, with a few permanent in-room diners. But with the physical distancing recommendations that came with the pandemic, Jessica knew they had to flip their typical operations upside down.

“Currently, we can only have about twelve residents in the dining room at a time because of the need to stay 6 feet apart.

I would say right now, about 75% of our residents are on tray service.”

In the face of major change, her team found relief in knowing that they could use their food service technology to take orders safely via tablet:

“Because you’re able to just input the information on the iPad, you can still talk to the resident at a safe distance, input the information, and it goes directly to dietary so we’re able to give them the meals that they want... It’s something that some of the other homes are trying to implement as well because they’ve realized that it stops the transmission of contact”, explained Jessica.

Relieve your team’s minds (and schedules) Having food service technology as a readily available part of your emergency response helps to give your staff peace of mind, and ultimately, more time to focus on what matters.

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COMMUNITY SPOTLIGHT

Before implementing the Advanced Ordering enhancement, Jessica talked to her team, explaining that Advanced Ordering was a resource they could use to feel more comfortable and confident at work amidst this state of emergency.

“I said: do you think this is something we could do as a department to help keep the residents safe? And I think just knowing that there was a program out there that we could use and that it was ready to launch when we needed it – that alone just gave my staff a relief.”

Like many senior living communities, Extendicare has been experiencing cases of limited staff, due to team members needing to stay home more often for various reasons.

With food service software to help streamline their food service, Jessica explained that even their nursing staff found relief, “so they didn’t have to go and manually collect all the information from the residents.”

The bottom line is this: emergencies happen, and it’s important to be prepared for all the “what-ifs”. If you want to take actionable steps toward safeguarding your community through food service software, we might just be the partners for you.

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NUTRITION SERVICES

HYDRATION FOR OLDER ADULTS By: Casidhe Gardiner, RD Nutrition Services Consultant Sysco Canada

The information provided within this article are suggestions and should be implemented in consultation with a Registered Dietitian and in accordance with your home specific policies.

Dehydration is defined as a clinically significant reduction in body water volume1. Measuring water weight loss is difficult and therefore dehydration is more often identified through other clinical indicators1. Older adults, especially those in long-term care, are at an increased risk for dehydration due to physical and cognitive changes2. It is estimated that almost half of long-term care residents experience dehydration3.

Older adults often lack the physical or cognitive cues to feel thirst or remember to drink fluid2. In addition, conditions such as dysphagia, physical disability, depression, incontinence, medication use, acute illness, and disease can increase risk for dehydration2,3,4.

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Hydration is critical to cell function and overall health and well-being2.

Dehydration in older adults is associated with increased risk of disability, mortality, constipation, falls, poor wound healing, decreased kidney function, and hospitalizations1,2,3,4. Signs and symptoms of dehydration include1,2,3,4: • • • • • • • • • •

Sunken eyes Dry mucous Decreased saliva Decreased skin turgor (stays folded when pinched) Rapid pulse Weakness Decreased urine output Darker urine Constipation Decrease in orthostatic blood pressure

NUTRITION SERVICES

The goal for fluid intake in older adults is 1,5002,400mL/day1,2. Calculating fluid requirements for older adults include1,3: • 5 to 30 mL fluid/kg body weight • 1 mL fluid/Calorie needed • 100mL/kg for first 10 kg of body weight (1000mL total) • + 50 mL/kg for next 10 kg of body weight (500mL total) • + 15 mL/kg for each additional kg over 20 kg Consulting a registered dietitian (RD) for individual hydration assessments is recommended2. Menus in longterm care homes should plan a minimum of 2,000mL fluid/day from beverages and food sources5. Using a menu and nutrient database like Synergy Tech Suite® can help analyze your menu to ensure fluid requirements are met.

The following strategies can be used in combination with individual interventions to maintain or increase fluid intake1,2,3,4,5,6,7: • • •

• • • • • •

Offer fluids every 1.5 hours during the day “Sip-n-Go” hydration programs ensuring anyone visiting the resident’s room can offer a sip of water through the day Add fluid intake as a part of other routines (waking up, getting ready, social and recreational activities, medication, etc.)

Provide beverage choice at meals and snacks Identify and offer residents their preferred beverage and high fluid foods Consider offering both sweet (juice, popsicles, fruit) and savoury (broth, vegetables) options Offer beverages in a cup that is usable and within reach based on resident’s ability Offer beverages in an attractive and/or colourful cup Offer water enhancers and fruit- or juice-infused water (See recipe below)

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NUTRITION SERVICES

Other important strategies include ensuring that staff are adequately trained in fluid intake importance and procedures2,3. This includes accurate daily fluid records and review3. An RD should be consulted when changes occur, and individual intervention is needed. It is also important to ensure adequate staffing numbers to facilitate encouragement and prompting of fluid intake2. Introducing policies that address hot weather, dehydration monitoring, hydration documentation, and low fluid intake interventions is also recommended3.

Cucumber Mint Infused Water Ingredients: 700 ml sliced 15 g 9L

English cucumber, fresh mint water

Preparation: 1. Wash mint and cucumber. Slice cucumber and remove mint from stem.

2. Add sliced cucumber and mint leaves to water in clean jugs.

Cover and chill.

3. Make a day ahead to enhance flavor.

You can find other infused water recipes in Synergy Tech Suite by searching, “Water Infused” in the Beverages Recipe Box. 1.

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Woodward, M. (2013). Guidelines to effective hydration in aged care facilities. Retrieved from https://www.mcgill.ca/familymed/files/familymed/effective_hydration_in_elderly.pdf Barbarich, B. (2015). Gerontology – Hydration. PEN Practice-Based Evidence in Nutrition. Retrieved from https://www.pennutrition.com/KnowledgePathway.aspx?kpid=7997&trid=7975&trcatid=38 Dietitians of Canada. (2019). Best practices for nutrition, food service and dining in long term care homes. Retrieved from https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/2019-Best-Practices-for-Nutrition,-Food-Service-andDining-in-Long-Term-Care-LTC-Homes.pdf Leeflang, J. (2021). Hydration tips for seniors. AgingCare. Retrieved from https://www.agingcare.com/articles/hydration-tips-forseniors-205594.htm Dietitians of Canada, OPDQ, & CNS/CMTF. (2020). Menu planning in long term care: And Canada’s Food Guide, 2019. Retrieved from https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/Menu-Planning-in-Long-Term-Care-with-Canadas-Food-Guide-2020.pdf?ext=.pdf Keller & Wdoniak. (2012). A guide to healthy eating for older adults. Dietitians of Canada. Retrieved from https://www.unlockfood.ca/en/Articles/Seniors-nutrition/A-Guide-to-Healthy-Eating-for-Older-Adults.aspx Mayerson, D., & Thompson, K. (n.d.) Hydration for the elderly in long-term care residences. Hospital News. Retrieved from https://hospitalnews.com/hydration-for-the-elderly-in-long-term-care-residences/

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SYSCO CLASSIC FULLY COOKED DICED CHICKEN • Low Cost • All Natural • Low Sodium • Excellent Source of Protein • Minimal Prep • Thaw & Use THE ONLY INGREDIENT IN OUR FULLY COOKED CHICKEN IS CHICKEN

View Recipe Video

WHITE BEAN CHICKEN CHILI

Click to View Recipe

BBQ CHICKEN SALAD SANDWICH

Click to View Recipe

LENTIL LIME CHICKEN SOUP Click to View Recipe

ONE SIMPLE INGREDIENT. SO MANY POSSIBLITIES! Our wide product selection allows more recipe variety and versatility in meeting the dietary requirements of end users.

Using Sysco Classic Fully Cooked Diced Chicken guarantees exact portioning and reduces preparation time.

Choose from 4 blend options and a variety of popular dice sizes.

For your convenice each 4.54 kg case contains 2 x 2.27 kg bags.

supc 4719496 4719502 4733974 4750236 8802878 4719219 4733950 7718905 4719519

PRODUCT All White, 1/2” Dice All White, 3/4” Dice Natural Proportion, 1/2” Dice Natural Proportion, 3/4” Dice Reverse Natural Proportion, 1/2” Dice Mostly Dark, 1/2” Dice Mostly Dark, 3/4” Dice Natural Proportion Shredded Chicken All White Pulled Chicken

CONTACT YOUR SYSCO ACCOUNT REPRESENTATIVE FOR PRODUCT DETAILS & AVAILABILITY

THEME MENU

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THEME MENU

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THEME MENU

Poached Blue Cod with Orange Lemon Lobster Salad Courtesy of Export Packers Serving Size: 90 g Yield: 50 Ingredients: 4 ½ kg 1L 500 ml 60 ml 120 ml 8 leaf 60 ml 1 kg 250 ml 500 g 1L 120 ml

blue cod fillet celery, diced onions, diced chives, dried lemon juice bay leaf, whole black pepper, ground lobster meat, diced orange juice green onions, chopped green peppers, diced lemon juice

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Preparation: 1. Place the defrosted cod fillets into 2” hotel pans.

2. In a large bowl mix celery, onions, chives, lemon juice, bay leaves and black pepper.

Spoon the mix onto each fillet. Cover the hotel pan and cook the fish.

3. In a large bowl mix lobster, orange juice, onions, green peppers and lemon juice. Do this task at least 45 minutes before service.

4. To serve: 90 g cod topped with 20 g lobster salad

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THEME MENU

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THEME MENU

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THEME MENU

Broccoli Feta Dill Quiche Courtesy of Burnbrae Serving Size: 1 slice Yield: 50 Ingredients: 125 ml 625 g 1 2/3 L 8 1/3 each 125 ml 1L 1L 2 1/8L 20 ml 8 ml

Preparation: vegetable oil onions, chopped broccoli florets 9” pie shell dill weed, dried feta cheese, crumbled 2% milk egg, liquid, whole black pepper, ground cayenne pepper (if desired)

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1. Preheat oven to 400F. Heat oil in a skillet over medium heat and cook onions and garlic until softened.

2. Add broccoli, and cook for about 3 minutes, stirring to combine.

3. Spread in bottom of pie shell. Sprinkle with dill and feta.

4. Whisk together milk, liquid whole eggs and salt and pepper.

5. Pour evenly over the broccoli and feta mixture in pie shells.

6. Bake for 15 minutes at 400F then reduce temperature to 350F and bake 20-25 minutes longer or until set.

Introducing Voortman Shamrock Surprises!

Irish Cream Vanilla Wafer Dessert!

Shamrock NSA Shortbread Dessert!

For easy to create cost effective Shamrock Recipe Surprises Click HERE for recipe video!

Sysco Code Variety 7385655 Vanilla Wafers Zero Grams of Sugar 0434027 No Sugar Added Shortbread

Pack Size 12/300 g 12/225 g

VENDOR PRODUCT FEATURE

Knorr® Professional Culinary Cream Base SUPC 2145447 DELIVER SIMPLE, CLEAN FOOD WITH EASE. Knorr® Culinary Cream Base has a significantly cleaner formula that delivers smooth, creamy texture, rich flavour and is cheaper than heavy cream. Withstands heat in soups, sauces, dips and entrées—better than from-scratch.

• Vegetarian • Gluten-free • No artificial flavours, colours or preservatives • Thickens in 1-minute

Click images below for full recipe details

Cream of Parsnip Soup 21 NOURISHING NEWS

Classic Beef Lasagna

Cauliflower & Broccoli Cheese Soup

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PRODUCE UPDATE

Click on the videos to see the work of Sysco QA getting the best produce from our growers within a challenging Yuma season 23 NOURISHING NEWS

PRODUCE UPDATE

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PRODUCE UPDATE

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PRODUCE UPDATE

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PRODUCE UPDATE

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PRODUCE UPDATE

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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