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nourish Winter 2017

Omega-3 Fatty Acids

solutions for healthy living & hospitality

Nutrition Month 2017

Tomato Herbed Florentine Soup Made with Campbell’s® Condensed Reduced Sodium Tomato Soup

Homemade tastes make your residents feel at home. With Campbell’s Foodservice products and recipes, it’s simple to create delicious homemade experiences – without starting from scratch. So while your residents may not be at home, they’ll sure feel that way. Learn more at

©2016 Campbell Company of Canada

Editor’s Note

Let Sysco take the fight out of your foodservice operations this season. Winter is a great time to reflect on events from the last year and set goals for the months ahead. The New Year is also a perfect time to get back to basics and refocus on nutrition. Did you know that March is Nutrition Month? The focus of this year’s Nutrition Month is “Take the fight out of food! Spot the problem. Get the facts. Seek support.” What better way to celebrate this year’s nutrition month than with your residents, by helping them find ways to enjoy food! Sysco can help you with this. With one issue of Nourish underway, we are now focused on continuing to bring you solutions and innovations for your foodservice operations. Throughout this issue of the magazine you will find answers to common nutrition questions, new product solutions and recipes, and ideas to enhance your establishment and client dining experiences. Beyond this issue, your Sysco Healthcare & Hospitality Team is always available to work with you more. Please enjoy the second issue of Nourish, Sysco Canada’s magazine offering solutions for healthy living and hospitality.

Nicole Kirton, MHSc

Healthcare Marketing Specialist, Sysco Canada

Table of

Contents 04 The Case for Cans Understanding the Benefits of Canned Food

Nutrition Month


07 Flavour of Canada Profile Innovation in Senior Living A look at Innovation at Revera 08 IDDSI - The New Buzz Word 10 Omega-3 Fatty Acids A Fish Tale 14

Nutrition Month 2017 Take the Fight out of Food! Spot the Problem. Get the Facts. Seek Support.

18 Take the Fight out of Food Quick & Easy Ways to Celebrate Nutrition Month 22 Flavour of Canada Profile West 5 - Feel the Energy

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 We welcome your comments and suggestions. Write to us at: PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

the Case for Cans Understanding the Benefits of Canned Food By Sysco’s Nourish Committee


onsuming an adequate amount of protein and produce is a common challenge for people of all ages. Have you considered increasing intake with canned foods? Utilizing canned foods in foodservice operations is an affordable and convenient way to incorporate more fruits, vegetables and protein onto the menu. Operators can save time and boost nutrition while still meeting their budgets. In addition, metal cans are a safe and effective packaging material that can contribute to overall sustainability.

37% Metal Can


Frozen Boxes or Bags

32% Metal Can



Frozen Boxes or Bags

28% Metal Can


17% Plastic Pouch


Frozen Boxes or Bags

19% 7% Carton

Glass Jar


21% Glass

7% Carton


NUTRITIOUS 14% Plastic Pouch


23% Glass Jar


HEALTHY 14% Plastic Pouch

11% Carton

4 :: Winter 2017 :: Nourish

The canning process happens just hours after produce has been picked from the field – while foods are at their peak ripeness. The same is true for canning of protein items. Foods are canned at their peak freshness to ensure that a high NUTRIENTS quality end product reaches your plate. ARE SEALED IN Also, the freshness and nutrition of 20%is available 19% canned items all year round! 17%

37% Metal Can

Frozen Boxes or Bags

25% Glass Jar

Plastic Pouch


Glass Jar


Did you know that some canned foods offer equal or greater FRESHNESS IS nutrition than fresh andLOCKED frozen? IN 21% 20% • Canned for example, 19% tomatoes, have more lycopene and B vitamins 7% than fresh tomatoes. Lycopene is an antioxidant associated with NUTRITIOUS reducing the risk of cancer. 23% fibre more 21% helps to make • Canning 14% 10% such as beans, soluble in vegetables, therefore making the fibre more useful to the human body. HEALTHY • The sodium myth: Contrary to 25% 22% popular belief, canned foods are not 14% the top source of11% sodium in the diet. Simply draining and rinsing canned foods can reduce sodium by 41%. There are also many low sodium and no salt added varieties available on the market.

32% Metal Can

Frozen Boxes or Bags








Frozen Boxes or Bags

Frozen Boxes or Bags


Glass Jar

Plastic Pouch


28%2.84L Metal Can

canned foods requires less preparation then fresh. Your staff can save time on peeling, chopping, slicing and dicing. Be aware of drain weights. In Canada, the net quantity of a canned food must be displayed on cans meant for consumers. This measurement includes the food as well as any liquid that the food in the can is packed in. The lower the drain weight the better to maximize cost savings.

Glass Jar

Plastic Pouch


Metal Can


20% 19% Plastic Frozen Boxes or Bags

Metal Can


Canned Foods: nutritious and delicious


Glass Jar

Plastic Pouch

996g Carton

Brand 1

Diced Tomatoes

Brand 2


Diced Tomatoes

Net Weight

Sysco Brand Diced Tomatoes

Drain Weight

Canned Foods:

842g safe and sustainable 756g

Metal cans are recyclable materials making them an environmentally friendly and sustainable choice. In fact, cans are recycled at a 2.5% higher rate than most other packaging. The food in the cans is also sustainable! Canned foods produce Brand 1 Brand less 2 waste than Sysco Brand unconsumed or spoiled Diced Tomatoes Diced Tomatoes Diced Tomatoes Canned food prices can be as low as fresh produce and meat. Approximately 50% less than frozen and 20% less than 15-20% fresh fruits and vegetables are Net Weight DrainofWeight fresh varieties. The cost and quality of thrown away every year. Metal cans canned foods is constant throughout the are also food safe, preventing the year, resulting in less food waste. From growth of microorganisms that cause a labour perspective, cooking with foodborne illnesses.

Canned Foods: affordable and convenient

1. Cans seal in nutrition, freshness, quality and taste 2. Canned produce is nutritionally on par with fresh and frozen varieties 3. Canned foods are affordable 4. C  anned foods are convenient 5. Cans seal out foodborne pathogens 6. Cans provide endless variety all year long 7. Canned foods boost nutrients, not sodium 8. Cans protect your food (food safety!) 9. Cans reduce food waste 10. Cans are environmentally friendly

Nourish :: Winter 2017 :: 5

Source: Sysco Shape. (2016, November). Cans get you cooking. Understanding the benefits of canned food: from field to sealed to meal.

All Purpose Fine Diced Potatoes Nutrition Information Information nutritionnelle per 100 g / par 100 g

Amount Teneur

Calories / Calories Fat / Lipides Saturated / saturés Trans / trans Cholesterol / Cholestérol Sodium / Sodium Potassium / Potassium Carbohydrate / Glucides Fibre / Fibres Sugars / Sucres Protein / Protéines Vitamin A / Vitamine A Vitamin C / Vitamine C Calcium / Calcium Iron / Fer

86 0.10 g 0.03 g 0g 0 mg 20 mg 328 mg 20.0 g 1.8 g 0.85 g 1.71 g 0 RE 7.4 mg 8.0 mg 0.31 mg

Perfect for the healthcare and hospitality market, McCain® All Purpose Fined Diced potatoes is the ultimate ingredient potato product – non-fried and without added sodium. Easily prepared using a steamer, convection oven or boil in a bag. Add to soups and salads or mash for a side dish or shepherd’s pie — imagine the possibilities as the cornerstone of a great signature dish.

McCain® All Purpose Fined Diced potatoes SUPC: 4560498

For questions or more information on how McCain® can help your business, contact your local McCain® sales representative or visit ®/MD McCain Foods Limited © 2016.

Flavour of Canada Profile

Innovation in Senior Living A look at Innovation at Revera


evera, an owner, operator and investor in senior living, is focusing on innovation to improve the aging experience. Taking advantage of its large network, the company has developed streams for both external entrepreneurs and internal employees to test and scale ideas. Revera Innovators in Aging Program Launched in May of 2016, the Revera Innovators in Aging program allows entrepreneurs to test their products in the company’s long term care and retirement homes, and get real-time user feedback from residents and employees. Participants in the program receive coaching related to finance and operations as they work to develop a scalable business model; they are also assessed to determine if they qualify for part of the $20 million dollars Revera has set aside to invest in innovation over the next five years.

Employee Innovation Challenge Revera’s long term care (LTC) employees were asked to suggest their most innovative ideas for helping LTC residents live life to the fullest, as part of the company’s inaugural Employee Innovation Challenge in 2016. The response was overwhelmingly enthusiastic with ideas submitted from 80% of the company’s homes. Twenty teams were selected to pitch their ideas to a panel of expert judges via 2-minute videos in a “Dragon’s Den” style event. The nine finalists piloted their ideas over the summer, in partnership with new or existing vendors, and evaluated the impact of their ideas on residents, employees, and business outcomes. Gold, silver and bronze Innovation Awards were given to the ideas that had the most impact and showed high potential for scaling across the company. The Innovation Gold Award went to a joint submission from Revera’s Bay Ridges and Oak Terrace LTC homes, both in Ontario, who worked in partnership with Sysco to pilot the Menustream dining management system. The pilot enabled the homes’ Innovation

Champions to work closely with Menustream and Sysco to optimize the system as they implemented it. The judges noted that this solution showed promise to enhance residents’ care, improve residents’ dining experience, decrease staff workload, and generate direct and indirect cost savings.

“This is a powerful demonstration of how collaboration between Revera and one of its key vendors can improve the experience of our residents, empower our employees to innovate, and create value for both the vendor and Revera,” said Azi Boloorchi, Director of Innovation & Strategic Partnerships at Revera. Other 2016 Innovation Award recipients included Kilean Lodge, South Terrace and Main Street Terrace, who won for their innovations related to reducing falls, improving the dining experience and enhancing communication with families. Revera plans to expand the Innovation Challenge to employees in its Retirement division in 2017. Nourish :: Winter 2017 :: 7


The New Buzz Word By Shela Kwong

What? The International Dysphagia Diet Standardisation Initiative (IDDSI) framework was released in November 2015. The framework consists of detailed descriptors, evidence statements, and testing methods for textured food and thickened liquids. (Refer to Figure 1). The objective is to create a common language and standardise how we name and describe texture modified foods and thickened liquids globally. Why? Dysphagia is a swallowing disorder. It can affect individuals at any age, culture and care setting. Food texture modification and thickening fluids is a cornerstone of dysphagia management. However, every country and community has different terminology, labels, number and levels of food texture and liquid thickness. This results in inconsistent patient care and increase risk of illness and even death.

transition to the IDDSI framework and descriptors by January 1, 2019. Healthcare organizations in Canada are also encouraged to have implementation completed by this date. Where? As of November 2016, IDDSI has engaged 128 countries with various degrees of participation. It has been translated to 15 languages and the committee hopes to have more translation in the near future. Some countries have begun to pilot test IDDSI in practice. For example, an IDDSI pilot in an acute setting is underway in Kempen, Germany. Although adopting IDDSI remains as voluntary in Canada, it has been widely accepted as the new dysphagia guideline with the current exception of Quebec. Implementation discussions are currently underway across Canada in

several Health Authorities and regional groups. There is a pilot underway in New Brunswick. The IDDSI framework has been incorporated into Practice-based Evidence in Nutrition (PEN) and into university courses. How? IDDSI implementation will have a huge impact in the Canadian and global health care market. It will impact everyone from patients to front line staff to industry partners and food distributors. Change is never easy, but the end result of IDDSI adoption, regionally, nationally and globally, will improve the lives of over 560 million of people worldwide with dysphagia!

Shela Kwong, MHSc, RD

Menu Analyst, Sysco Canada

Who? The IDDSI committee was formed in 2013 with the objective of developing a global standardised terminology and definition to describe texture modified foods and thickened liquids for individuals with dysphagia. The IDDSI team is composed of international expects from diverse disciplines, including, dietitians, speech pathologists, food scientists, physicians, occupational therapists, engineers and nurses. When? The IDDSI committee is using the MAPA model (Monitor-AwarePrepare-Adopt) for IDDSI roll out and implementation with a 2-3 year time frame. Many Canadian manufacturers, who have products designed for dysphagia management, have agreed to review how their products will be impacted by IDDSI. They hope to 8 :: Winter 2017 :: Nourish

Figure 1: The International Dysphagia Diet Standardisation Initative (IDDSI) framework

How thick is thick? How fine is minced? IDDSI Testing methods will help to ensure correct textures and thinknesses.

How will we implement IDDSI? For healthcare customers: Create a local or regional IDDSI inter-professional champion team. Review and revise existing standards, practices, policies and systems. Share findings with stakeholders. Develop communication strategy to introduce IDDSI. Develop a training, evaluation and monitoring plan for site level staff. Determine launch date and prepare all stakeholders. For manufactures: Review, test, revise and/or reformulate products and packaging to reflect IDDSI descriptors and framework. Provide resources, educational materials and training sessions to customers. For Sysco: Sysco is dedicated to delivering great products to our customers with exceptional service. Sysco is a silver sponsor of IDDSI. We are collaborating with the IDDSI committee to ensure our Synergy On DemandÂŽ software will accommodate the IDDSI framework for our Synergy users. Please visit for more information! Nourish :: Winter 2017 :: 9

10 :: Winter 2017 :: Nourish

Omega-3 Fatty Acids: A Fish Tale Submitted by: Export Packers


protein sources for clients. ; Fish remains as popular as ever – EatRight Ontario’s top recommended New Year’s resolution for healthy eating is to eat more fish!

Public Perception: There is growing global concern on sustainable harvest practices of seafood and climate change on specific species. Keeping responsibly sourced fish on menus is one way of providing quality

Number of Servings: Canada’s Food Guide recommends at least 2 fish servings (75 g per serving) per week due to the heart health benefits. It is the only protein source where a minimal recommendation is stated. In order to ensure those servings are consumed, many food service establishments are testing recipes such as fish cakes, chowders, and the tried and true battered fish and chip, to create appealing options that will stand out as favourites.

ish has been a staple in the Canadian diet for centuries and continues to be a main protein source in many cultures and countries where it is readily available. However, the dawn of the internet has brought a wealth of information, and also misinformation when it comes to seafood, which can make menu planning a challenge. Here are some facts to assist with making the most of seafood benefits.

Omega 3 Fatty Acids: Omega 3 is a GOOD fat! There are 3 types of Omega-3 fats. They are ALA (alpha-linolenic acid), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). The first (ALA) is found mostly in grain sources. The remaining two (EPA and DHA) are found predominantly in the fish species identified below and the best source of these Omega 3 fats are found in fatty fish. Health Benefits: The health benefits of Omega 3 fats, especially from fish sources, include lowering the risk of heart disease. Current investigations of the health benefits of Omega 3 fatty acids are being explored Nourish :: Winter 2017 :: 11

Omega-3 Fatty Acids ...continued with diseases such as cancer, dementia, Alzheimer’s disease and even depression. So, the jury is still out on the final word, but the interest is there to continue to search to define benefits further. The intake of certain Omega 3 fatty acids found in fish (EPA & DHA) has also been associated with cognitive benefits in older adults and other age-related health issues like arthritis. Species of Choice: There is a difference. Some common fish species provide higher amounts of Omega 3 fatty acids than others and these are the fish that should get priority placement on menus. They include salmon, trout, herring and sardines.These same species have also been noted as being low in mercury, which is sometimes a concern with fish consumption, especially with children and during pregnancy. Other species that contain higher amounts of Omega 3 fatty acids include: Pollock, whitefish, tuna, clams, oysters and shrimp. Versatility: Fish has great characteristics for kitchens because it cooks very quickly, no matter how it is prepared, as compared to most other animal meats. It provides great variety across menu cycles given it can be prepared by using different cooking techniques (e.g. steaming and frying)and can be served both hot and cold. Preparing fish dishes closer to service time can free up equipment capacity (ovens, etc.) and allow for more time-consuming dishes. Most fish species have a mild flavor profile, which allows cooks and chefs to use their creativity to build flavor complexities. Managing Concerns: There are always concerns to keep in mind with each type of food served. If there is a true concern of contaminants with your population, recommendations include removing the outer skin, any inner organs and the visible fat on the meat (fillet) portion of any fish. Always remember that there are credible, well-informed sources of information available online from Health Canada or from your suppliers. Sources: Fratesi, J.A., Hogg, R.C., et al, Direct quantification of omega-3 fatty acid intake of Canadian residents of a long-term care facility. Appl. Physiol.Nutr.Metab. 34. 1-9 (2009)

12 :: Winter 2017 :: Nourish


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Take the fight out of food. Spot the problem. Get the facts. Seek support. By Emily Domingues, Julie Park, Meagan McGregor and Shela Kwong Every year, dietitians and nutrition professionals across Canada celebrate Nutrition Month in March. The 2017 Nutrition Month campaign is dedicated to helping Canadians stop their struggles with food. Here are some suggestions for tackling common struggles with food in healthcare living, courtesy of our Sysco menu services team.

Emily Domingues, NM

Menu Analyst, Sysco Canada

Julie Park, MHSc, RD Healthcare Systems & Sales Specialist, Sysco Canada

Meagan McGregor, RD

Shela Kwong, MHSc, RD

Menu Analyst, Sysco Canada

14 :: Winter 2017 :: Nourish

Menu Analyst, Sysco Canada

The Fight: How to Safely Provide Gluten Free Options With increased prevalence of celiac disease and gluten-sensitivities, the demand for gluten-free products is on the rise. Although many individuals remain undiagnosed, it is estimated that as many as 1 in every 100 - 200 people in North America or as many as 300,000 Canadians could have this inherited autoimmune disease. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, and triticale (a cross between wheat and rye). When someone has celiac disease and eats gluten, it causes severe damage to the small intestine where nutrients are absorbed. When diagnosing celiac disease, it’s not recommended that an individual goes on a gluten-free diet until a blood test and/or biopsy has been completed to ensure an accurate diagnosis. The treatment for people with celiac disease is to follow a strict, lifelong glutenfree diet. As a gluten-free diet is the only current treatment for celiac disease, the demand for these types of products will continue to grow.

The Solution: Tips to safely provide gluten free options in the kitchen: • Keep things clean and separated. That means using a separate set of cutting boards and utensils for gluten-free food prep and sanitized preparation surfaces. • Prepare meals in its own separate and thoroughly washed pot or pan and have a separate gluten-free toaster. Thoroughly clean all dishes, pots, pans and utensils between uses. • Place gluten-free items above gluten-containing items in the pantry and refrigerator, so gluten particles don’t fall or settle into gluten-free foods. • Keep sponges and cloths separate, as a contaminated sponge can carry residual gluten and bacteria. Metal or plastic are better options. • Label your prepared meals. Try using different colored stickers to distinguish between gluten-containing and glutenfree products in the pantry and fridge. • Read the food labels every time. Ingredients can change without notice, even on foods that you have bought before. The ingredient list will say “contains: wheat/gluten” if it

contains this ingredient. If you are unsure about whether a product contains gluten, call the manufacturer and ask questions. • Grilling does not eliminate any residual gluten. Cover shared grilling surfaces when barbequing unless the grill reaches 500˚F or higher for 30 minutes or longer. • Train food service staff in safe food handling practices to avoid cross-contamination of foods. • Consult a Registered Dietitian to review the menu and assist with minimizing risk of exposure to gluten. Eating delicious food is something that should be enjoyed by everyone, including those with celiac disease. With some advanced menu planning, food safety skills and collaboration in the kitchen, it is possible to provide a safe gluten free diet! Ask your Sysco sales contact about gluten free products available through Sysco. Tools: Interested in learning more about the gluten free diet? Visit the Canadian Celiac Association website at

The Fight: Revolution in Diabetes Management Healthy eating and proper nutrition is a key component to managing diabetes. Traditionally, we have seen a need for “diabetic friendly” meals and diets. Products that claim to be “diabetic friendly” are often more expensive, labour intensive, and less appetizing. However, we’re seeing a revolution of the diabetic diet. The truth is, a diabetic diet is simply just a healthy diet. The Solution: In seniors living and acute care settings, we are moving towards liberalization of the diabetic diet and using individualised interventions. Liberalization refers to efforts in relaxing dietary prescriptions to support resident dignity and quality of life. Liberalization can also help increase dietary intake. This will result in reducing malnutrition risk and unintended weight loss that often occurs when individuals are served food

they don’t want and subsequently won’t eat. Individualized interventions refer to customized recommendations for each individual based on the individual’s medical history and ability and willingness to make dietary changes. As a result, we are moving away from traditional approaches to diabetes management. Products marketed as “diabetic friendly” are being used less frequently, such as low calorie desserts. There are fewer recommendations to follow reduced calorie meal plans, strict carbohydrate counting or exchanges, and for elimination of all sugar dense foods. Rather, we are moving towards the following approaches: 1. Portion size adjustment of regular menu items. For example, offer half portion of a cherry cheesecake instead of

substituting it for a low calorie pound cake. 2. Making the regular diet “diabetic friendly” so everyone can benefit from healthier meal options. For example, offer a low sodium sliced turkey sandwich on whole grain bread with a side bean salad instead of a ham sandwich on white bread with a side of French fries. 3. Conduct one-on-one assessments so that individualized recommendations can be made. Ultimately, the mealtime is an important time for an individual to take control of their own healthcare. Let’s support them to do just that. Tools: For more information on diabetes management, visit Nourish :: Winter 2017 :: 15

The Fight: Overcoming the “tea and toast” syndrome More than half of residents in long-term eating, such as bulky carts, and staff care are malnourished, primarily as a yelling across the dining room result of poor food and fluid intake. • Allowing residents to eat at their own Fortunately, malnutrition can often be pace and not rushing them in or out prevented with adequate food intake. of the dining room A common misconception is that residents • Respecting residents food preferences with poor food intake are “picky eaters.” and desire to eat However, several external factors can influence a resident’s mealtime experience Improve the meal quality by: and may impact food intake. Simple • Making meals visually appealing interventions can be put into place to through the use of garnishes, colour, enhance this mealtime experience and and decorative plating designs improve food intake.¹ • Providing nutrient dense menu options and fortifying foods The Solution: when necessary Enhance the mealtime experience by: • Offering menu items with a variety • Providing opportunities for positive of flavours, colours, and textures social interaction between residents • Considering residents personal at mealtimes, such as allowing time preferences and offering their for residents to socialize with each favourite foods more often other at mealtimes • Minimizing noise in the dining room that may distract residents from

Make meals more accessible by: • Allowing residents to see and smell food before and during service • Providing appropriate texture modified food to residents with chewing or swallowing difficulties • Enhancing the taste and appearance of texture modified food through the use of sauces, spices, and decorative plating designs • Offering support with eating to residents who require assistance Tools: Need some inspiration for your next mealtime? Download the Cookspiration App or visit for creative and dietitian-approved recipes.







3976240 NESTLÉ 12159948

For more information, please call 1-800-565-1871. Trademark of Société des Produits Nestlé S.A. Vevey, Switzerland. ©2016 Nestlé. All rights reserved. 07-2016.

16 :: Winter 2017 :: Nourish

NESTLÉ 12159950

The Fight: Reducing costs without reducing nutritional quality! Despite food costs rising significantly in recent years, budgets in food service operations have increased minimally. In any healthcare setting, it is a challenge to control food costs while still providing nutrient dense menus. However there are ways to reduce food costs without having to compromise nutrition!² The Solution: • Vegetables: During the winter months, access to fresh vegetables can be limited or expensive. Switching from fresh vegetables to frozen or canned can not only save you money, it can also provide more nutrients. In addition, frozen and canned vegetable mixes can bring more variety and colour to the plate! • Fruit: Just like vegetables, inexpensive fresh fruit is hard to come by in the winter months. Substituting fresh

fruit for canned or frozen fruit where possible can reduce costs, increase variety on menus, and can be more convenient for staff to prepare. Try and steer away from canned fruits packaged in gel or syrup, as these are often high in added sugar. Opt for purchasing canned fruits in natural juice, unsweetened or with no added sugar.

How can Sysco help? Reducing costs and nutritional analysis is made easier when using food service management software. Our Synergy On Demand® system has up-to-date pricing to ensure that your menus remain within budget and you are receiving the best pricing per portion. Synergy also allows you to analyze nutritionals in real time as you create your recipes and menus.

• Protein: Reducing center of the plate cost is often the biggest struggle. With the popularity of vegetarian dishes increasing and the United Nations declaring 2016 as the year of the pulse, incorporating more menu items using beans and lentils has never been easier. Offering more pulse based entrées can be cost effective and can help to increase variety on your menu. Plus, pulses are low in fat, and packed with fibre and protein.

Contact your Sysco sales contact for more cost reducing ideas. They can help introduce you to featured product saving items.3 Sources: 1. Keller, H., Carrier, N., Duizer, L., Lengyel, C., Slaughter, S., Stelle, C. (2014, March). Making the Most of Mealtimes (M3): grounding mealtime interventions with a conceptual model. Retrieved from articles/PMC4316206 2. Neriz, L., Nunez, A., & F. R. (2014, November 13). A cost management model for hospital food and nutrition in a public hospital [Abstract]. BMC Health Services. Retrieved November 8, 2016, from s12913-014-0542-0. 3. MENU MANAGEMENT. (n.d.). Retrieved November 8, 2016, from


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18 :: Winter 2017 :: Nourish

Quick & Easy Ways to Celebrate Nutrition Month


o matter your age, it is never too late to eat well! Healthy eating for seniors promotes general well-being of the body and mind. Proper nutrition can help to enhance immunity, sharpen the mind, and boost the digestive system. Your residents and their families can embrace Nutrition Month this March with some quick and easy meals and meal-time activities.

Overcome Barriers to Healthy Eating.

There is more to healthy eating than just eating high nutrient foods. Common barriers to healthy eating for seniors include a changing of meal-time environments, impairments in smell and taste, loss of appetite, swallowing difficulties, and lack of interest to name a few. Help your residents overcome obstacles to healthy eating with fun meal-time activities, such as: •T  aste testing and scent guessing games. Utilize natural flavour enhancers like olive oil, butter, vinegar, onions, ginger, and spices. Try our Nutrition Month Theme Menu and have residents pick up the zesty scent of lemon in the kale salad or the sharpness of balsamic against sweet raspberry sorbet dessert.

Celebrate Nutrition Month Menu

• Cooking Classes. Involve seniors in the cooking process by giving them tasks to assist with meal prep and cooking. This is a great way to teach them about new and seasonal healthy food options.

Starters Tomato, Garlic and Vegetable Soup featuring Campbell’s Tomato Soup

• Create quick and easy desserts together. Set up stations to build desserts such as chocolate dipped strawberries or fruit kabobs. • Get active. Don’t forget to feed the body, mind, and soul! Try something new like seniors yoga as a fun way to get residents moving and promote digestion. Whatever the Nutrition Month activity is that you choose to facilitate, don’t forget to invite families, staff members, volunteers and other community members to participate. Help everyone to see that healthy eating is fun, easy, and enjoyable for all!

Entrée: Garlic and Herb Baked Haddock Served with Power Rainbow Kale Salad and Couscous Pilaf Dessert: Raspberry Sorbet with Reduced Balsamic

See these

feature recipes on the next page!

Nourish :: Winter 2017 :: 19

Power Rainbow Kale Salad Serving Size: ½ cup (125 mL) YIELD: 50

Ingredients: 2 bags (2 Kg) 3 cups (750 mL) 3 cups (750 mL) 3 cups (750 mL) ¼ cup (60 mL) 2 tbsp (30 mL)

Couscous Pilaf Ingredients: ¾ cup (175 mL) ¼ quart (4 L) ½ cup (125 mL) ¾ bag (750 g) 3 tbsp (45 mL) 2 ¼ cups (560 mL) 1 tbsp (15 mL)

rainbow kale lemon juice olive oil grated parmesan cheese honey ground black pepper

Preparation: 1. Combine lemon juice, olive oil, parmesan cheese, honey and pepper in a bowl until mixture is well blended. Chill dressing under refrigeration until ready for use. 2. Add dressing to kale; gently toss until well combined. Chill under refrigeration until service.

Serving Size: ½ cup (125 mL) YIELD: 50

vegetable broth base hot water olive oil frozen diced onions minced garlic shredded carrots table salt

2 tsp (10 mL) 2 tsp (10 mL) 2 tsp (10 mL) 2 bags (2 Kg) ¾ cup (175 mL)

ground cumin ground cinnamon cayenne pepper dry couscous chopped cilantro

Preparation: 1. Combine vegetable broth base and hot water; stir until base is dissolved. 2. H  eat olive oil in large deep pan or pot; add onions and garlic and sauté until tender, approximately 5 minutes. 3. Add broth, carrots, and seasonings to onion garlic mixture and bring to a boil. 4. R  emove from heat. Stir in couscous, cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork and stir in cilantro.

Nutrition Facts/Valeur nutritive Power Rainbow Kale Salad (Salade de chou frisée) 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

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

Nutrition Facts/Valeur nutritive Couscous Pilaf (Couscous pilaf)

% Daily value % valeur quotidienne

167.62 14.89g 3g 0.07g 4.39mg 122.43mg 6.77g 0.94g 2.14g 3.26g 26.93% Calcium / Calcium 78.18% Iron / Fer

22.91% 1.46% 2.26% 3.76% 9.46% 5.57%

Kale, Rainbow; Juice, Lemon Fresh; Oil, Olive; Cheese, Parmesan; Honey; Pepper, Black Grd

Contains: Milk

20 :: Winter 2017 :: Nourish

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

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

179.7 2.41g 0.34g 0g 0mg 253.18mg 33.43g 2.72g 0.46g 5.48g 7.81% Calcium / Calcium 4.53% Iron / Fer

3.71% 0% 11.14% 10.88% 2.14% 4.86%

Water; Base, Vegetable Dry; Water; Couscous, Dry; Onions, Frz Diced; Carrots, Fresh Shredded; Cilantro, Raw Bunch; Oil, Olive; Garlic, Minced; Salt, Table; Cumin, Powder; Cinnamon, Ground; Pepper, Cayenne Contains: Sulphites, Wheat


e l l i h C h Fres

READY-TO-USE Fully Cooked Beef Pot Roast

Garlic & Herb Baked Haddock Ingredients: 50 4 oz (113 g) 2 ½ cups (375 mL) 2 bags (2 Kg) 2 bags (2 Kg) 2 tbsp (30 mL) ¼ cup (60 mL)

Serving Size: 4 oz (113 g) YIELD: 50

haddock fillets olive oil frozen chopped spinach (thawed and drained) frozen chopped onions (thawed and drained) garlic powder Greek seasoning

Preparation: 1. Preheat oven to 400F/204C. 2. Evenly coat fish with 2/3 of the olive oil. 3. Combine spinach and onions and toss with remaining oil. 4. Sprinkle seasonings over fish fillets. 5. Divide spinach mixture evenly over top of fish fillets. 6. Bake in preheated oven for 5-7 minutes until fish flakes easily and internal temperature of 155F/68C is reached. 7. Serve fish with side of Couscous Pilaf and Power Rainbow Kale Salad.

Nutrition Facts/Valeur nutritive Garlic & Herb Baked Haddock (Aiglefin à l’ail et aux fines herbes) Per 1 each (113 g) Par 1 chaque (113 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 Fish, Haddock Fillet; Spinach, Seasoning, Greek; Garlic Powder

Amount Teneur

% Daily value % valeur quotidienne

191.86 7.87g 1.04g 0g 62.15mg 187.89mg 6.17g 2.37g 1.48g 23.93g 32.42% Calcium / Calcium 10.42% Iron / Fer Chopped




Fully cooked, boneless and expertly trimmed for maximum yield


70 Days refrigerated shelf life for easy use anytime

20.72% 2.06% 9.48%

Versatile for sandwiches, roast beef dinners or as an ingredient in soups and pies

9.85% 16.86% Oil,

Simply heat and serve for greater consistency, reduced labour and operational costs


Contains: Fish, Sulphites

Convenient packaging for ease of handling and storage


Distributed exclusively by Sysco Corporation

Nourish :: Winter 2017 :: 21

Flavour of Canada Profile



hen the shovels went into the ground earlier this year at Sifton Properties’ new West 5 development in west London, many eyes were watching. West 5 will be the most visionary, experiential lifestyle destination. Ever. It will change how you work, shop, live, play and get inspired. Located in West London, West 5 is over 70 acres being developed by Sifton Properties over the next 10 years. As a recognized leader in community development and construction, Sifton continually raises the bar for their industry. They recently unveiled London’s first Net Zero home as a pilot project to test some technologies to be used at West 5 and are nearing completion on the construction of The Sifton Centre - Sifton’s new Net Zero office building. Building Ontario’s most sustainable community is not about what you put into it, it’s about what you get out of it. Through design and technology West 5 will maximize the potential of the natural elements to minimize the draw on resources needed for everyday life. It will be one of the world’s most state-of-the-art SMART communities with energy efficient technologies including solar and green rooftops, solar powered streetlights, electric car charging stations and rainwater harvesting, just to name a few. Net Zero buildings will produce all the energy they

22 :: Winter 2017 :: Nourish


use – this is the next level in building communities. West 5 is going to change Canada, and London is leading the way. West 5 will offer beautifully designed, fully sustainable and ultra-efficient premium commercial space, perfect for progressive companies who want to give their employees a one-of-a-kind, experiential environment. Tenants will also have access to bicycle parking in the lobby, a vast network of walking paths, and seating areas. Retailers and restaurants

at West 5 will be an equally vibrant experience for both shoppers and tenants. Brands and businesses looking for premium exposure can select from spaces ranging from 1,000 – 60,000 sq. ft. of unique retail space with specially designed seating areas and open spaces adjacent to storefronts. Shoppers can expect a personalized shopping experience from the West 5 specialty based shops. And for those looking to call West 5 home, it will provide so much more than

a place to live. It will be London’s most visionary, experiential lifestyle destination with activity day and night. Parks, multiuse trails, a dog park, stores, restaurants, and a central park are all part of a West 5’s charm. Residences will include modern townhomes and apartments, leading edge condominiums and a future retirement residence. Some residences will be above retail stores, further contributing to a lifestyle where you can just feel the energy. West 5 will be truly walkable and connected to nature, which is part of creating a sustainable and inspirational community. A vast network of trails will be complemented by natural community gardens, natural fitness stations and tranquility landscaping. Stroll down to the shops for lunch or take the trainers off your kid’s bike. West 5 is guaranteed to make life more amazing. About Sifton Properties Sifton Properties Limited is a familyowned business that started in 1923 with building new homes. The company has since diversified into Neighbourhood Developments, Commercial Properties, Retirement Living and Residential Rentals. Sifton’s mission is to “create outstanding customer experiences by building unique communities to live, work and play.”

Our Salmon is making waves in the industry Item





Wild Pacific Salmon Loins 4 oz


1/10 lb


Wild Pacific Salmon Loins 3 oz


1/10 lb


Wild Salmon Portions 6 oz (Skinless)


1/10 lb


Wild Pacific Salmon Fillets 2-3 lb (Skin-On)


1/10 lb

* Further selection is available. Contact your Sysco Healthcare & Hospitality Account Executive today! 301 Chrislea Road Vaughan, ON L4L 8N4 Tel: 905-850-8900 Fax: 905-850-8910

Nourish :: Winter 2017 :: 23


Every 100 g pot of ActiviaÂŽ contains 1 billion Bifidobacterium lactis CNCM I-2494, an exclusive probiotic that contributes to healthy gut flora 24 :: Winter 2017 :: Nourish

Nourish Magazine - Winter 2017 Issue  
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