Nourishing News - January 2021

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MONTHLY NEWSLETTER - JANUARY 2021

SENIOR MALNUTRITION & UNINTENTIONAL WEIGHT LOSS / P7 THEME MENUS & RECIPES / P10 COMMUNITY SPOTLIGHT REGINA GARDENS / P3


NOURISHING CONVERSATIONS

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.

Earn CSNM Points

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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 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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COMMUNITY SPOTLIGHT

Community Spotlight: Regina Gardens Long Term Care

Kristie Wiedenfeld, Food & Nutrition Manager of Regina Gardens Long Term Care is all about making the everyday special for her community. Whether it’s Christmas day – or a Tuesday – she believes in truly getting to know each individual she serves so she can personalize their foodservice experience based on what brings them the most comfort, joy and nourishment. Kristie carries an attitude reflective of Regina Gardens' resident-centered philosophy – a big reason why the Chartwell community has deservedly been named the Hamilton Spectator Reader’s Choice 2020 Diamond Winner!

A proud milestone for Regina Gardens On top of winning the OLTCA Workplace of the Year and placing second for the Reader’s Choice awards in 2019, placing first this challenging year was a proud and exciting moment for Kristie and her team.

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COMMUNITY SPOTLIGHT

Watch the video & read on to discover how Kristie approaches her operations, how she’s planning to make this unique holiday season special – and how she uses her foodservice management software from MealSuite to help make it all happen.

Making the holidays (and every day) special With the holidays around the corner, there are many senior living and long term care communities who may be wondering how they can help make the season special amidst visitor restrictions. When we asked Kristie what her plans were, she referred back to the outlook she brings to work with her every day:

With this in mind, Kristie has a few creative ideas as to how she's going to make the season extra special for each of her residents! Comfort foods & a personal touch. “I make sure to get together with (my residents) and I find out what their favorite comfort foods are and I provide them with that”, recalling that a couple of ladies in her community love their Pepsi and Diet Pepsi, so she is sure to always have it on hand for them to enjoy! Special treats from family. “Because families can’t visit, we do allow some special treats to be brought into the home... so residents who have loved ones who are available, they will bring in their favorite comfort food”, she explained. JANUARY 2021 4


COMMUNITY SPOTLIGHT

Giving desserts a festive flare. “Another thing I was working on was stepping up the desserts a bit... instead of having just a piece of cake on a plate, dressing it up and garnishing it to make it really special and festive!”

Foodservice Management Software gives her time to focus on what matters. Taking the time to offer a personalized experience to each resident is no easy task – and Kristie is happy to have foodservice management software from MealSuite on her side to help eliminate unnecessary administrative tasks so she can spend more time providing a great experience for her residents.

“Using MealSuite is like a breeze – it's like a breath of fresh air! You’re able to connect everything together and then if you make a change (in on place), it changes all these (other) reports. And it’s very user-friendly – I like that it’s very simple to use.” Kristie added that even when she is not physically in her community, she can still access important information through the foodservice system should she need to check something or send anything along to her team. We’re so happy to be here for Kristie as she continues to show up for her community in so many ways – and we want to be here for you, too. If you want to reduce administrative tasks so you can deliver smiles and the best possible foodservice experience for your residents like Kristie, contact us today for a complimentary demo.

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SENIOR MALNUTRITION

SENIOR MALNUTRITION & UNINTENTIONAL WEIGHT LOSS By: Kaitlin Chard, MAN, RD Nutrition Services Consultant Sysco Canada Older adults living in long term care or retirement settings are at increased risk of malnutrition which can lead to unintentional weight loss, having an impactful influence on individual's overall health and quality of life.

Older adults are at risk of poor dietary/ nutritional intake due to a variety of reasons including physical, cognitive & psychological changes, along with social factors including social isolation. There are a variety of approaches to address the risk of malnutrition and unintentional weight loss among older adults. We will focus on a few approaches that can be used through the guidance of a Registered Dietitian within your communities. The Food First Approach is a practice used to help manage poor dietary intake and the consequence of unintentional weight loss using everyday nourishing foods and beverages. This method can be achieved in a few ways: 7 NOURISHING NEWS

1. Optimize the Main Menu The main menu should be built in a way that meets the majority of resident’s nutritional needs within your communities. Use strategies like incorporating resident preferences and cultural needs within the menu through familiar foods and dishes. Also aim to actively include resident involvement throughout the menu planning process through resident councils and surveys, along with planning resident choice days and accepting recipe submissions from your residents. Focusing on strategies like this willallow residents to relate to the menu and increase satisfaction with what is being served. The ultimate goal of this strategy is to maintain adequate intake through meals served.


SENIOR MALNUTRITION

2. Assess Individual Needs The main menu will not always align with individual goals and therefore further individual nutritional needs can be met by nutrient-dense foods and beverages. Through a thorough and ongoing understanding of resident’s preferences, likes and dislikes you may be able to incorporate interventions into a care plan to try and meet individual nutritional needs through High Protein High Energy foods. However, this may not always be tolerated or effective. In which case you may consider the usage of nutritional supplements to complement a Food First Approach.

Speak with your Sysco Representative for more details about Sysco Canada’s Winter 2021 Nourish Aging Toolkit, focusing on Senior Malnutrition & Unintentional Weight Loss, coming soon!

Want to learn more practical tips and recipe ideas to reduce the risk of senior malnutrition & unintentional weight loss in your communities? JANUARY 2021 8


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THEME MENU

Chinese New Year MENU

APPETIZERS Egg Roll with Sweet & Sour Dipping Sauce New Year’s Wonton Soup

MAINS Sweet & Sour Chicken Bowl with Sautéed Bok Choy Pork Stew & Dumplings with Seasoned Broccoli & Vegetable Fried Rice

DESSERTS Mango Ice Cream Cinnamon Rice Pudding

BEVERAGES Fruit Tea Punch Coffee & Tea

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THEME MENU

CHINESE NEW YEAR THEME CART

Drink Idea: Lychee Soda

Tip: Mix Lychee juice with sparkling water for a refreshing beverage! Top with mint

Snack Idea: Spring Rolls

Tip: Serve individually wrapped warmed spring rolls with individual cups of plum sauce or other dipping sauces

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THEME MENU

Sweet & Sour Chicken Bowl Courtesy of Campbell’s® Serving Size: 250 ml Yield: 50 Ingredients: 4 3/4 kg 60 ml 1 1.5 L 60 ml 2 ml 2 kg 4 1/8 L 3L 2¼L 2¼L 1¼L 450 ml 180 ml 125 ml 1½L 750 ml

rice, brown, cooked vegetable oil onions, diced ginger, ground cayenne pepper chicken breast, diced Campbell’s® Cream of chicken condensed soup water sweet potato, peeled & cubed pinto beans, rinsed & drained coconut milk rice vinegar soy sauce sweet chili sauce red peppers, diced cilantro, fresh, finely chopped

Preparation: 1. Prepare rice as per manufacturer guidelines. 2. In rondeau over medium high heat, saute onions for 5 minutes, stir in ginger and cayenne, cook additional 1 minute. Add diced chicken and cook 8 minutes or until meat is golden. 3. Stir in soup and water and stir well to mix. Bring to a simmer and cook 2 minutes. Stir in potatoes and beans and cook 15 minutes until potatoes are almost tender. Mix in coconut milk, soy sauce, vinegar and chili sauce. Simmer 5 minutes. Stir in peppers. 4. To serve: portion 125 ml rice and top with 250 ml chicken mixture. Garnish with cilantro. JANUARY 2021 12


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THEME MENU

Pancake Tuesday MENU

APPETIZERS Ultra Green Smoothie

MAINS Sweet Pea Pancakes & Maple Syrup with Fresh Fruit Salad Egg & Hash Brown Pancakes with Sautéed Mushrooms & Peppers and Buttered Toast

DESSERTS Raspberry Tart with Whipped Topping Strawberry Yogurt

BEVERAGES Cranberry Juice Coffee & Tea

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THEME MENU

PANCAKE TUESDAY THEME CART

Drink Idea: Fruit Smoothie

Tip: Add in Greek yogurt for extra protein or ground flax meal for added fibre

Snack Idea: : Mini Pancakes & Maple Syrup

Tip: Serve mini pancakes with individual portions of syrup or hazelnut spread

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THEME MENU

Egg & Hashbrown Pancakes Courtesy of McCain Serving Size: 90 g Yield: 50 Ingredients: 5 ½ kg 10 g 300 ml 48 ea.

Preparation: potato, hashbrown, frozen black pepper, ground flour eggs

1. In a small mixer, blend eggs, hash browns, flour and pepper. Combine well. 2. Line full-size baking pans with parchment and top with fifty 3� ring moulds, pressing down to smooth out the hash brown. Place pans in the oven and bake for 15-20 minutes, until golden brown.

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WEBSITE PRODUCT FEATURE

Berthelet 100% Plant-Based EZ-Protein Powder Berthelet EZ-Protein Powder can be added to hot or cold foods or beverages, can be used as an ingredient, is competitively priced, quick and simple to use with added value. 1 scoop = 6 g of protein Click on the images below for full recipe details!!

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PRODUCE UPDATE

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