Nourish Magazine - Spring 2019

nourish

SPRING 2019

CANADA’S NEW FOOD GUIDE IS HERE

WE’LL BREAK IT DOWN FOR YOU

SALAD ROLL WITH PEANUT SAUCE PAGE 14

MAKING

MOTHER’S DAY MEMORABLE IN THE LIFE OF

SPRING EATURE F

CHEF ZAI Sysco BC Culinary Specialist

N R EA CSN

OI MP

N TS

MAY 7–8, 2019 | HILTON MISSISSAUGA 6750 MISSISSAUGA ROAD, MISSISSAUGA, ON L5N 2L3 For information on how to register, please contact your Sysco representative.

The Synergy Innovation Summit is an event hosted for Sysco Canada's Synergy On Demand® users and potential users.

This day provides networking and valuable educational opportunities for healthcare and senior living customers.

h s e Fr

, NEW

INNOVA TIVE

&

Birds are chirping, the air is warm, and crocuses are blooming, giving you every indication that spring is here. You want to shed your heavy coat, clean your closets, and look for something bright and cheery to wear. You’re eager to eat crisp salads, sweet strawberries, and freshly baked rhubarb pies. When the seasons change, your look changes, your attitude changes, and your diet changes. You enthusiastically become transformed, and love every minute of it.

Do you want a menu that is invigorating? Are you looking for recipes that are creative and leading edge? Then it’s time

IN THIS ISSUE BUTTERFLY MODEL OF DEMENTIA CARE: THE REGION OF PEEL STORY PAGE 4

MAKING MOTHER’S DAY MEMORABLE – IN THE LIFE OF ROGER AND SHARON PAGE 8

CHEF SPOTLIGHT CHEF ZAI KITAGAWA AND HIS RECIPE CREATIONS PAGE 12

THE NEW CANADA’S FOOD GUIDE IS HERE! INSIGHTS FROM SEASONS CARE DIETITIAN NETWORK PAGE 16

IDDSI BREAD TESTING AT SYSCO! PAGE 20

to dust off that old winter menu and introduce one that is fresh, new, and innovative. Sysco is here to help you revitalize your 2019 menus with a clear 2020 vision!

In this issue of Nourish, you will learn about the new Canada’s Food Guide with all of its changes and recommendations.

Chef Zai from Sysco Vancouver will take you down memory lane and introduce you to some fresh, new, and innovative recipes.

And, you will follow the fictional couple Roger and Sharon as they celebrate Mother’s Day at Happy Valley Home. But wait, there’s more! So pour yourself a tall, cool, glass of lemonade, sit back, and begin reading this spring issue of Nourish.

PUBLISHED BY: SYSCO CANADA 21 FOUR SEASONS PLACE, SUITE 400 TORONTO, ON M9B 6J8 WWW.SYSCO.CA/HEALTHCARE

Enjoy!

CHRISTINE ROMANO, Healthcare Marketing Specialist, Sysco Canada

TAMMY JENSEN, Account Executive, Healthcare & Senior Living Sysco Alberta

WE WELCOME YOUR COMMENTS AND SUGGESTIONS. | WRITE TO US AT: HEALTHCARE.MARKETING@CORP.SYSCO.CA PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

IMPROVING DEMENTIA CARE

IA C T N E M DE

ARE

THE RE GION O F PEEL STORY

B

Mary Connell – Butterfly Project Manager and Dementia Advisor, Region of Peel mary.connell@peelregion.ca

4 SYSCO NOURISH

y l f r e t l u L E D O M

IMPROVING DEMENTIA CARE

What is the Butterfly Model of Dementia Care?

The Butterfly Model of Dementia Care is based on a social interaction model that focuses specifically on people living with dementia, but it can be used to better the well-being of all people receiving care. A social interaction model believes that when a positive relationship happens between people, they are happier and healthier. The Butterfly Model encourages all staff working in the home to put people’s emotional well-being before tasks, and this means that their work must include the building of relationships with residents through engagement and the sharing of lives. For example, when dietary staff are preparing a meal, they ask a resident who loves to do things in the kitchen to assist them in setting the table. During this activity they have a conversation about favourite food or how they set the table at home and by sharing about themselves they build a connection between them and the resident. When this is done consistently, friendships are developed. This activity also serves to increase the self-worth of the resident by being involved in purposeful work and doing an activity with a friend. How great is that!

Why did the Butterfly Model come to Malton Village and what did we see?

The Region of Peel decided to pilot the Butterfly Model at Malton Village because we felt that although we

did a great job of caring for people’s physical and psychological needs, their emotional needs were often left unmet.

People spent long periods of time in boredom and loneliness as staff rushed to complete tasks; this is a reality of our system. We knew we had to change this and when we heard Dr. David Sheard, the Founder of Dementia Care Matters, speak in the spring of 2016, we felt this might be something that could address the emotional well-being of our people. In March of 2017, we started a twelvemonth pilot of the Butterfly Model at Malton Village. What we saw and experienced during those twelve months both amazed and moved us.

The changes we saw in the day-today experience of both residents and staff were dramatic and unexpected.

We saw: a 75% reduction in staff sick time; a reduction in the use of antipsychotics from 34% to 11%; a reduction in unintended weight loss and the use of supplements; a return of functional abilities in people with advanced dementia; and a dramatic

increase in social engagement and higher levels of family satisfaction.

Due to these outcomes, the Region of Peel has decided to create Butterfly Homes in all our dementia areas and to introduce elements of the Butterfly Model into all areas of our homes.

SPRING 2019 5

How did the Butterfly Model Change the Culture at Malton Village?

The Butterfly Model focuses on several elements that support the culture change needed to shift how staff feel about themselves and the people in their care. At Malton Village we created culture change through six key elements: creating a warm and home-like environment; staff education that focused on emotional intelligence and the removal of controlling care; filling the home with the things of people’s lives and providing them with meaningful things to do; family mealtime; advocating for change across the LTC sector and developing strong research that supports that change; and creating policy that supports personcentered care while working with regulators to remain compliant.

Today, when you enter the Butterfly home, you feel the difference and each of these elements, in combination, supported that change.

No one thing would have worked in isolation. It required a strategy that solves the issue from many different directions and the efforts of many good people who just wanted a better way to care for people living with dementia and their families.

Email us at mary.connell@peelregion.ca to find out more and get involved in the Butterfly Model

6  SYSCO NOURISH

ling,

y Ris Rand r e By: a g t S a to im oron The T

SPRING 2019  7

ROGER & SHARON

MAKING

MOTHER’S DAY MEMORABLE IN THE LIFE OF

TAMMY JENSEN Account Executive, Healthcare & Senior Living Sysco Alberta

It was a beautiful day for a drive to visit Minerva, Sharon’s 86-year-old mother for Mother’s Day. Happy Valley Home was just 30 minutes outside the city nestled in a grove of maple trees, surrounded by beautiful flower gardens. It was a lovely area, picturesque even, especially when the odd deer would pay a visit to the grounds.

With the sun beaming through the driver side window of the car, Roger was grateful for the air conditioning, since he was obligated to wear one of the sweaters his mother-in-law made for him out of the scraps of yarn she had. She was always knitting, despite the arthritis in her fingers. Minerva often said, “Never let your hands be idle”. Keeping her hands active kept her mind active. Besides, she loved crafting new creations and giving them to family members.

It gave her purpose. The sweater 8 SYSCO NOURISH

Roger was wearing was made out of the remnants of about nine different sweaters. “Waste not, want not” was also a motto of Minerva’s. Poor Roger though, having to sport this concoction pictured with various geometric shapes coloured with every shade of the rainbow. It wasn’t even something that he would have worn back in the 80’s, but it was worth the embarrassment. Minerva’s eyes lit up every time he wore it.

Minerva greeted Roger and Sharon at the door and toured them around

the facility showing them the reading room, the games room, the chapel where she got her hair done (she recently had it dyed a lovely shade of lilac), and introducing them to everyone they met along the way.

She was so happy to see them and seemed to forget that Roger and Sharon had been there just the week before. No matter, they were pleased to oblige her.

Decorations and bright beautiful flowers were everywhere reminding all what a special day it was. Some ladies were getting manicures with their daughters while their grandchildren were kept busy in a colouring contest. A cooking class was being held in a smaller home-style kitchen with trays of freshly baked cookies adorning the counters (see Memorable Mother’s Day Activities pg. 11).

ROGER & SHARON There were lots of visitors at the home for the big Mother’s Day dinner. It was good to see so many smiles on the faces of the people that lived there. But not everyone had a visitor. There were some people that had family living too far away to come and visit, and there were some that had never had children. One such lady was Dolores. When Roger, Sharon, and Minerva went to the games room to play some cards, they made sure to invite Dolores along. They had tea and scones and played canasta for three hours. The time just seemed to fly by with lots of stories and laughter.

When the announcement came that dinner was to be served in ten minutes, they made their way to the dining room. The smells wafting from the kitchen made Roger realize how hungry he was, despite having had three scones earlier. Even Sharon said that she couldn’t wait to eat because it smelled so good. Minerva boasted that they have the best chef at their home. Not only did he prepare such tantalizing meals, but he made a point of talking with everyone, getting to know their likes and dislikes. Dolores added that he was easy on the eye too. This made Minerva giggle, causing Sharon to look at Roger, shake her head and smile.

THE SCRUMPTIOUS DESSERT WAS

“ A MOUTH-WATERING CHOICE: EITHER RED VELVET CAKE OR POACHED APRICOTS IN CARAMEL SAUCE ˮ

SPRING 2019 9

ROGER & SHARON

“ ALL THE WHILE HELPING THEM MAINTAIN THEIR DIGNITY ˮ The staff pleasantly served the Mother’s Day feast of Tuscan Minestrone Soup with Garlic and Cheese Breadsticks, followed by a choice of either Maple Dijon Salmon and Wild Rice with Sautéed Garlic Mushrooms, or, Butternut Squash Ravioli with Lemon Green Beans.

The scrumptious dessert was a mouth-watering choice: either Red Velvet Cake or Poached Apricots in Caramel Sauce (see Seasonal Theme Menu Packages on the right).

After which, the chef came out and everyone clapped.

Roger and Sharon couldn’t help but notice that there were some older ones still eating because they needed 10 SYSCO NOURISH

Y 'S DA HER MOT MENU ERS

TIZ icks APPE ead St ese Br up & Che one So Garlic ed m inestr War an M Crackers sc Tu rting d Soda Comfo Unsalte with

a little extra assistance with serving themselves₁. They were grateful to see the knowledgeable and courteous staff were there right by the aged one’s side rendering assistance, all the while helping them maintain their dignity. This gave the couple the extra reassurance they needed in case Minerva ever needed such loving care to attend to her dietary needs.

S

MAIN violi ash Ra ut Squ ns uttern reen Bea G tiful B Beau ith Lemon w ms on Salm Mushroo Dijon arlic Maple utéed G and Sa Rice S ild ERT with W DESS ake vet C ce ed Vel el Sau Rosy R Caram icious a Del with s ot ic ES d Apr G A he R ac Po ade BEVE emon Day L her’s

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Not wanting the day to end, Roger, Sharon, Minerva, and Dolores decided to take their coffee to the games room to have one final game of canasta.

On the way home, Sharon reached for Roger’s hand and said, “Thanks for wearing the sweater.”

Ask your Sysco Representative for the full Mother's Day Theme Menu package! ₁

www.alz.org/help-support/caregiving/daily-care/ food-eating; www.dementiacarecentral.com/ caregiverinfo/handsoncare/eating/

Refreshing and delicious Helping you live life to the fullest!

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NEW! 118ml individual format

Health and Nutrition

lassondehealthandnutrition.ca

*Thickened beverages consumption in Canada, June 2018, Direct Link.

MEMORABLE MOTHER’S DAY ACTIVITIES The time spent with a loved one on Mother’s Day is key to helping them feel remembered and appreciated. Here are a few of the countless activities that you can do during that time spent: Arts

and crafts

Backyard

picnics

THE SPRING THEME MENU PACKAGE IS HERE! The spring theme package contains 5 themes. Each theme includes a menu, product suggestions, featured recipes, activities and decoration ideas.

Spring themes include: St.

Patrick’s Day

National

Grilled Cheese Sandwich Month

Sing-a-longs

Easter

Afternoon

Mother’s

Strolling A

tea

through the country

Day

Celebrate

Earth Day!

day of shopping

Gardening Bake-off

SPEAK TO YOUR SYSCO ACCOUNT EXECUTIVE FOR MORE DETAILS. SPRING 2019 11

CHEF FEATURE

I A Z

When it comes to creating healthy, new, and innovative dishes for today’s seniors, a little inspiration goes a long way. For CHEF ZAI KITAGAWA OF SYSCO VANCOUVER, inspiration comes easy. With a glint in his eyes, he is more than happy to tell his stories of growing up in Abbotsford, B.C. during the 80’s and 90’s with his diverse culture of friends from faraway place like Laos, Vietnam, Thailand, and India.

12 SYSCO NOURISH

CHEF FEATURE Chef Zai recalls spending many evenings prepping meals with his friends’ moms and asking an incessant amount of questions about the food being prepared. Little did he realize at the time that he was laying the foundation for his future career as a chef. Later, he became friends with a lovely couple that operate a little Vietnamese restaurant—still going strong after twenty years. He has comedic memories of spending many hours watching Kung Fu movies with them, all the while visiting and expanding his knowledge and palate for Vietnamese cuisine, cementing his desire to become a

chef. Throughout Chef Zai’s career, his devotion to friends and learning from them continued, as is evident when he recalls the fond friendship he had with a line cook of many years—occasions when they worked like madmen to get their tasks done in order to find time to create new techniques and recipes.

The fresh, new, and innovative recipes Chef Zai chose to share are inspired from his background with Vietnamese cuisine. The noodle bowl and salad rolls are light in protein, low-fat, and low-sodium, and the beef stew is a new take on a classic dish.

The sauces and marinades at first glance may appear exotic, but the ingredients are easy to find and great compliments to any pantry. One taste will ensure that they will be used again and again. For example, lemongrass is a heart herb that can be stored in your cooler, or it can be minced and frozen in an airtight container whereby maintaining most of its flavour once thawed.

In sharing his love for Vietnamese cuisine, Chef Zai hopes to bring inspiration, innovation and excitement to your kitchen and your resident’s experience.

A native of beautiful British Columbia, Zai Kitagawa found his calling in kitchens when he was 13 years old. He started cutting vegetables and washing dishes at a friend’s Chinese restaurant because his mom told him to get a job if he wanted black Jordan V’s!

Zai moved to Vancouver in 1998 with the goal of expanding his culinary skills. He embraced his new career with passion, often finding himself working two jobs—in corporate roles to pay the bills, and in trendy ethnic kitchens to expand his palate— learning new flavours and techniques as a result.

Chef’s Bio ZAI KITAGAWA Sysco BC Culinary Specialist

He secured his first head chef job in 2001 at Dix BBQ and Brewery Downtown Vancouver. In 2011, he moved up to Executive Chef for a small pub group in Vancouver. Over the years he had invested heavily in enhancing his knowledge of Asian flavour and pairing it with a love for soul food from the American southern states.

Zai is now the Corporate Chef and Culinary Specialist at Sysco Vancouver. He brings his exquisite palate and creativity to the culinary team and has quickly become an indispensable asset. With his passion for creating fusion flavours, Zai is bringing dynamic menus and new flavours to Sysco’s loyal customers. On any given day, you can find Zai in the culinary center experimenting with new ingredients to challenge Greater Vancouver diners. His passion for inspiring new flavours and sharing the bounty of his knowledge with customers is catching on.

SPRING 2019 13

CHEF FEATURE

Nuoc Cham Sauce

Per 30 mL (30 ml)

Calories Per 30 mL (30 ml) Fat

% Daily value

Amount Per Serving 0g % Daily value 0% 0g 60 0g 0g 0% 0mg 0% 0g Saturated 1160mg Sodium 0g + Trans 15g 5% Carbohydrate 0mg 0% Cholesterol 0g 0% Dietary Fiber 1160mg Sodium Sugars 13g 15g 5% Carbohydrate 1g Protein 0g 0% DietaryA Fiber 0% Calcium13g 0% Vitamin Sugars 0% 2% Vitamin C Iron 1g Protein Sugar, Granulated; Sauce, Fish; Sauce, Soy RS Bulk; Shallots, Fresh; Garlic, 0% Calcium Minced; Fresh; Ginger, Crushed; Pepper, Black Grd; Pepper, 0% Red VitaminLemongrass, A 0% Iron 2% Vitamin C Crushed Saturated Calories + Trans Fat Cholesterol

Serving Size: 60 ml | Yield: 50 350 ml

1 l 750 ml 350 ml 750 ml 30 ml

Nutrition Facts Lemongrass Marinade Nutrition Facts Amount Per Serving Lemongrass Marinade 60

sugar, granulated water juice, lime garlic, minced sauce, fish pepper, red crushed

Sugar, Granulated; Sauce, Fish; Sauce, Soy Minced; Lemongrass, Fresh; Ginger, Crushed; Contains: Fish, Soy, Wheat Crushed

RS Bulk; Shallots, Fresh; Garlic, Pepper, Black Grd; Pepper, Red

Contains: Fish, Soy, Wheat

1. Combine all ingredients in a bowl 2. Whisk until all sugar has dissolved.

Calories Fat

Saturated + Trans

Cholesterol Sodium Carbohydrate Dietary Fiber Sugars

Protein

Vitamin A Vitamin C

Amount Per Serving 40 0g 0g 0g 0mg 1410mg 9g 0g 7g 1g 0% Calcium 10% Iron

% Daily value

4. Steam or boil shrimp for about 3 minutes, immediately shock and rinse with cold water.

5. Place noodles in bowl, top with bean sprouts, carrot and daikon sauce, cucumber and herbs.

7. If desired, serve with side of Nuoc Cham sauce and spring roll.

0% 0% 3% 0%

Per 1 Each (699 g) Per 1 Each (699 g)

0% 0%

Contains: Fish

Lemongrass Marinade Serving Size: 30 ml | Yield: 50 750 ml sugar, granulated 500 ml sauce, fish 250 ml sauce, soy RS bulk 250 ml lemongrass,

fresh (chopped) 125 ml ginger, crushed (minced) 125 ml garlic, minced 125 ml shallots, fresh 15 ml pepper, red crushed 15 ml pepper, black ground

1. Combine all ingredients in a bowl 2. Whisk until all sugar has dissolved.

Nutrition Facts Nutrition Facts Chicken Vermicelli Rice Bowl Chicken Vermicelli Rice Bowl Amount Per Serving Amount Per Serving

Calories Calories Fat Fat

Saturated Saturated + Trans + Trans

Water; Sauce, Fish; Juice, Lime; Sugar, Granulated; Garlic, Minced; Pepper, Red Crushed

Chicken Vermicelli Rice Bowl Serving Size: 1 each | Yield: 50 35/8 kg noodles,

vermicelli rice, dry

6 kg chicken, breast,

boneless, skinless 4-5 oz 1½ kg shrimp, raw P&D

tail on 16/25 ct 1½ kg cucumber,

fresh (julienned)

2 kg bean sprouts, fresh 1½ l sauce, carrot &

daikon, fresh

2 kg lettuce, iceberg (chopped) 250 g mint, fresh (chopped) 400 g cilantro,

raw bunch (chopped) 400 g onions, green (chopped) 400 g peanuts,

chopped (toasted)

1. Marinate chicken in lemongrass sauce for a few hours before preparing bowls.

14 SYSCO NOURISH

3. Grill chicken. Cook to an internal temperature of 165ºF/74ºC held for at least 15 seconds.

6. Arrange chicken, shrimp around the noodles.

Nutrition Facts Noodle Bowl Sauce Per 60 mL (60 ml)

2. Boil noodles for 2-3 minutes and immediately shock and hold in cold water.

Cholesterol Cholesterol Sodium Sodium Carbohydrate Carbohydrate Dietary Fiber Dietary Fiber Sugars Sugars

Protein Protein

Vitamin A Vitamin Vitamin A C

15% 15% 40%

% Daily value % Daily value 540 540 8g 8g 2g 2g 0g 0g 85mg 85mg 730mg 730mg 88g 88g 6g 6g 32g 32g 34g 34g Calcium Calcium Iron Iron Vermicelli Rice Dry; Carrot &

12% 12% 28% 28% 29% 29% 24% 24% 10% 10% 25%

40% 25% Vitamin Breast C Chicken, Bnls-Sknls 4-5z; Noodles, Daikon Chicken, Breast Bnls-Sknls 4-5z; Noodles, Vermicelli Rice Dry; Carrot & Daikon Sauce (Vinegar, White Distilled; Sugar, Granulated; Radishes, Fresh; Carrots, Sauce (Vinegar, White Distilled; Sugar, Granulated; Radishes, Fresh; Carrots, Fresh; Ginger Root, Fresh; Pepper, Red Crushed); Shrimp, Raw P&D Tail On 16/25 Fresh; Ginger Root, Fresh; Pepper, Red Crushed); Shrimp, Raw P&D Tail On 16/25 ct; Cucumber, Fresh; Bean Sprouts, Fresh; Lettuce, Iceberg; Onions, Green ct; Cucumber, Fresh; Bean Sprouts, Fresh; Lettuce, Iceberg; Onions, Green Contains: Crustacean, Eggs, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, Contains: Crustacean, Eggs, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, Wheat Wheat

Salad Roll with Peanut Sauce Serving Size: 1 each | Yield: 50 1½ kg noodles,

vermicelli rice, dry 1½ kg shrimp,

raw 41/60 ct, medium 50 ea. spring roll, wrapper

CHEF FEATURE 400 g 200 g 200 g 200 g 400 g 1½ l

Per 250 mL (250 ml)

2. Boil shrimp for 3-4 minutes and immediately shock with cold water; drain well then split in half through the length.

3. Fill a bowl with warm water, fully immerse wrappers and hold for 10-15 seconds.

4. Place wrappers on damp towel, place all ingredients on lower third of wrapper, leaving an inch on either side.

5. Fold in sides and begin to roll up; pressing down on filling as you roll to compact the ingredients to ensure a tight roll.

6. Cut in half and serve with 30ml of peanut sauce.

Nutrition Facts Salad Roll Calories Fat

Saturated + Trans

Cholesterol Sodium Carbohydrate Dietary Fiber Sugars

Protein

Vitamin A Vitamin C

Amount Per Serving 230 7g 1g 0g 40mg 330mg 32g 3g 6g 7g 2% Calcium 4% Iron

% Daily value 11% 13% 11% 12% 6% 15%

Shrimp, Raw 41/60 ct Medium; Peanut Sauce (Peanut Butter, Smooth Bulk; Water; Juice, Lime; Sauce, Soy G-F; Ginger, Crushed; Garlic, Minced; Pepper, Red Crushed); Noodles, Vermicelli Rice Dry; Cucumber, Fresh; Onions, Green Chopped; Spring Roll, Wrapper; Lettuce, Iceberg; Mint, Fresh; Cilantro, Raw Bunch Contains: Crustacean, Peanuts, Shellfish, Soy, Sulphites

6. Remove lemongrass to serve, adjust salt and pepper to taste.

Garnish with cilantro and basil.

7. Cook to an internal temperature of 165ºF/74ºC held for at least Nutrition Facts 15 seconds.

Vietnamese Beef Stew

1. Boil vermicelli for 3-4 minutes, immediately shock and hold in cold water. Drain well before service.

Per 1 Each (151 g)

5. Add carrots and potatoes.

Allow to cook and simmer for an additional 30 minutes uncovered.

cucumber, fresh (julienned) mint, fresh (chopped) cilantro, raw, bunch onions, green (chopped) lettuce, iceberg (chopped) sauce, peanut (see recipe)

Vietnamese Beef Stew Serving Size: 250 ml | Yield: 50 100 ml

4 kg 100 g 100 g 150 ml 45 ml 10 ml 100 ml 450 g

2½ l 2½ l 2¼ kg 2¼ kg 180 g 180 g 15 ml

5 ml

oil, canola beef, brisket, raw garlic, minced ginger, crushed tomato paste spice, five powder sugar, brown sauce, soy GF lemongrass, fresh (cut into ½" pieces) milk, coconut broth, beef, dry GF RS base carrots, fresh (peeled) potato, diced, fresh cilantro, raw, bunch basil, fresh (chopped) pepper, black, ground pepper, red crushed

1. Heat oil, brown beef, lower temperature and add onions, garlic and ginger.

Sweat until translucent.

2. Add tomato paste and stir, cook for 5 minutes.

3. Add remainder of spices and seasoning. Cook for an additional 5 minutes.

4. Add coconut milk and broth to beef. Allow to boil and cover, reduce heat to simmer.

Cook until beef is tender.

Amount Per Serving

Nutrition Facts 430 Vietnamese Beef Stew

Calories Fat Per 250 mL (250 ml)

% Daily value

29g 45% Amount Per Serving % Daily value 16g Saturated 1g + Trans 430 Calories 75mg 25% Cholesterol 29g 45% Fat 240mg Sodium 16g Saturated 1g + Trans 19g 6% Carbohydrate 75mg 25% Cholesterol 2g 8% Dietary Fiber Sugars 3g 240mg Sodium 24g Protein 19g 6% Carbohydrate 40% Calcium 2g 4% Vitamin 8% DietaryA Fiber 20% Iron 30% SugarsC Vitamin 3g Beef, Brisket Raw NEP; Milk, Coconut; Beef Broth (Water; Base, Beef Dry G-F 24g Protein RS); Potato, Diced Fresh; Carrots, Fresh; Tomato Paste, Cnd; Lemongrass, Fresh; 40% Calcium 4% Vitamin A Sauce, Soy G-F; Oil, Canola; Garlic, Minced; Ginger, Crushed; Basil, Fresh; 30% Spice, 20% Iron Vitamin C

Five RawMilk, Bunch; Sugar,Beef Brown; Pepper, Black Grd;Beef Pepper, Beef, Powder; Brisket Cilantro, Raw NEP; Coconut; Broth (Water; Base, Dry Red G-F RS); Potato, Diced Fresh; Carrots, Fresh; Tomato Paste, Cnd; Lemongrass, Fresh; Contains: Milk, Soy, Sulphites Sauce, Soy G-F; Oil, Canola; Garlic, Minced; Ginger, Crushed; Basil, Fresh; Spice, Five Powder; Cilantro, Raw Bunch; Sugar, Brown; Pepper, Black Grd; Pepper, Red Contains: Milk, Soy, Sulphites

Peanut Sauce Serving Size: 60 ml | Yield: 50 300 g 150 g 1¼ l

750 ml 300 ml 150 ml 10 g

ginger, crushed garlic, minced peanut butter, smooth, bulk water, warm sauce, soy, GF lime juice pepper, red crushed

1. Place all ingredients except water in food processor and blend until smooth.

2. Add water until desired consistency.Nutrition Facts Peanut Sauce

Per 60 mL (60 ml)

Calories Fat

Amount Per Serving

Nutrition Facts 160 Peanut Sauce

% Daily value

13g 20% Per 60 mL (60 ml) Amount Per Serving 2g % Daily value Saturated 0g + Trans 160 Calories 0mg 0% Cholesterol 13g 20% Fat 330mg Sodium 2g Saturated 8g 3% 0g Carbohydrate + Trans 2g 8% Dietary Fiber 0mg 0% Cholesterol Sugars 2g 330mg Sodium 5g Protein 8g 3% Carbohydrate 0% Calcium 0% Vitamin A 2g 8% Dietary Fiber 4% Iron 4% Vitamin SugarsC 2g Soy G-F; Ginger, Crushed; Peanut Butter, Smooth Bulk; Water; Juice, Lime; Sauce, 5g Protein Garlic, Minced; Pepper, Red Crushed 0% Calcium 0% Vitamin A 4% Iron 4% Vitamin C

Peanut Butter, Smooth Bulk; Water; Juice, Lime; Sauce, Soy G-F; Ginger, Crushed; Garlic, Minced; Pepper, Red Crushed Contains: Peanuts, Soy, Sulphites

Contains: Peanuts, Soy, Sulphites

SPRING 2019 15

CANADA'S FOOD GUIDE

THE

CANADA

W E N

S

FoodGuide

In January 2019, Health Canada unveiled Part 1 of the updated CANADA’S FOOD GUIDE. This was the first update to the resource in 12 years.1 There were many changes to the document, potentially leading to changes in how we approach food service in healthcare and senior living. Outlined below are the major changes in Canada’s Food Guide so far.

Casidhe Gardnier, RD, Nutrition Services Consultant, Sysco Canada

CHANGE

2007 CANADA FOOD GUIDE

THE REMOVAL OF FOOD GROUPS

4 food groups: fruits and No formal food groups vegetables, milk and alternatives, Recommends eating fruits and vegetables, grain products, and meat and protein foods, and whole grain foods2 alternatives1 Visual plate displays ratio of foods to aim for in healthy eating pattern2

PROTEIN SOURCES – MILK, MEAT AND PLANT-BASED

Meat and alternatives, and milk and alternatives are separate food groups1 Each meat and alternatives, and milk and alternatives have daily recommended servings1

EMPHASIS ON WATER

2019 CANADA FOOD GUIDE

Recommends eating protein foods: eggs, lean meats, fish and shellfish, beans and lentils, soy products and lower fat dairy products2 Emphasis on choosing plant-based options more often3

Recommends satisfying thirst with water5

Plate visual in the new food guide also includes a glass of water2

Fruit juice (125ml) counts as a serving of fruits and vegetables5

States to make water the drink of choice2 Unsweetened teas, coffee, fortified plant-based beverages, and lower fat white milk listed as other healthy drink options4

BEYOND THE PLATE: Outlines activity guidelines5 Outlines 7 guidelines for healthy eating HEALTHY EATING including: enjoy your food, eat meals Recommends limiting foods high RECOMMENDATIONS in calories, fat, sugar and sodium5 with others, limit foods with high sodium, sugar and saturated fat2 Recommends reading Additional healthy eating information nutrition labels5 and recipes provided throughout website links2 16 SYSCO NOURISH

CANADA'S FOOD GUIDE The Health Canada document states that food and beverages provided in publicly funded institutions should align with the dietary guidelines.6 However, Part 2 of Canada’s Food Guide, Canada’s Health Eating Pattern, will not be released to the public until later in 2019. Part 2 is intended to provide recommendations for intake over the life stages, as well as provide guidance for policy makers.3 Therefore, it may be beneficial to wait until the final part of the guide has been released to implement significant changes.

Healthy eating is more than the food you eat BE MINDFUL OF YOUR EATING HABITS

COOK MORE OFTEN

Eating Well with Canada’s Food Guide, 2007 The cover featured a rainbow representing the 4 food groups1 (bottom-right). The resource included the recommended number of food guide servings per day, specific for each gender and age group1 (bottom-right).

Canada’s Food Guide, 2019 ENJOY YOUR FOOD

In the meantime, it is recommended to focus on providing foods that help meet the Dietary Reference Intake (DRI), moving away from the previous Canada’s Food Guide count. Nutritional analysis programs, such as Synergy on Demand®, can help to calculate nutrient amounts in recipes and menus.

EAT WITH OTHERS

USE FOOD LABELS

Eat a variety of healthy foods each day

Part 1 includes an online resource featuring a plate visual with recommendations for ratio of fruits and vegetables, protein foods, and whole grains, along with a glass of water2 (left).

The resource also includes 7 guidelines to further guide healthy eating patterns2 (left).

Part 2 will be released later this year.

LIMIT FOODS HIGH IN SODIUM, SUGARS, OR SATURATED FATS

BE AWARE OF FOOD MARKETING

Health Canada. (Jan 2019). History of Canada’s food guides: from 1942 to 2007. Health Canada, Ottawa: ON. 1.

2.

Health Canada. (Jan 2019). Canada’s food guide.

Government of Canada. Retrieved by https://foodguide.canada.ca/ Health Canada. (Jan 2019). Eat protein foods.

Government of Canada. Retrieved by https://food-guide.canada.ca/en/healthy-eatingrecommendations/make-it-a-habit-to-eat-vegetablesfruit-whole-grains-and-protein-foods/eat-protein-foods/

3.

Health Canada. (Jan 2019). Make water your drink of choice. Government of Canada. Retrieved by https://food-guide.canada.ca/en/healthy-eatingrecommendations/make-water-your-drink-of-choice/

4.

Health Canada. (2017). Eating well with Canada’s food guide. Health Canada, Ottawa: ON.

5.

Health Canada. (Jan 2019). Canada’s dietary guidelines: for health professionals and policy makers. Health Canada, Ottawa: ON.

SPRING 2019 17

CANADA'S FOOD GUIDE

Insights from Seasons Care Dietitian Network We see the new CFG as a “liberalized” balanced approach to eating and staying healthy. Over the past few years we have liberalized our approach to menu planning and diets in the Senior sector so we feel the new CFG will complement our current approach.

The main points from the new food guide to keep in mind when working with seniors are as follows: •

Eat a variety of foods

•

Have plenty of fruits and vegetables

•

Eat protein foods – including beans, peas and lentils more often

•

Choose whole grains

•

Make water your drink of choice

•

Limit food high in sodium, sugar or saturated fat

•

Be mindful of your eating habits and remember that healthy eating is more than the food you eat

•

And above all, enjoy your food!

Once we receive Part 2 of the CFG, we will adjust our policies and procedures to ensure the concepts outlined are accurately captured.

At Seasons Care, we will continue to prepare menus that meet the residents DRI’s. The new CFG gives us the liberty to adapt our menus to what seniors need and will eat versus trying to plan menus that meet CFG portions. To try and get seniors to eat the amount of food that was prescribed in the past CFG was next to impossible. Now we can focus on offering a variety of protein foods, fruits and vegetables and whole grain choices in quantities they will be able to enjoy.

We are approaching this very positively and appreciate that the new evidence-based CFG is something that is applicable to all populations and easy to understand.

We feel the liberalized and visual approach will help get the message out to more of the population and therefore provide health benefits for all. The simplicity is brilliant.

We look forward to adopting this new holistic approach in our menu planning to ensure that all those we serve “Eat Well and Live Well!”

Carol Donovan RD, Registered Dietitian President Seasons Care Dietitian Network Inc. www.seasonscare.com carol@seasonscare.com

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IDDSI 101: THE BASICS

I S D D I Bread

g n i eT st

AT CO! SYS

1: 0 1 I S IDD BASICS THE

KAITLIN CHARD, RD, Nutrition Services Consultant

It’s 2019 and IDDSI implementation in Canada is here!

Let’s quickly brush up on THE BASICS:





IDDSI is an acronym which stands for the International Dysphagia Diet Standardization Initiative – a global evidence-based approach to creating common language to describe fluid consistencies and food textures for those living with dysphagia.

Dysphagia is a swallowing disorder which affects over 590 million people worldwide

20 SYSCO NOURISH



and individuals may require modifications to both fluids and foods in order to consume their beverages and meals safely.



IDDSI is comprised of an eight level framework of fluid consistencies and food textures with descriptors and testing methods.

IDDSI’s main goal is to improve the lives of individuals living with dysphagia through the positive impacts that result through implementation of the standardization initiative.



IDDSI guides users to provide individuals living with dysphagia with the most appropriate diet orders for their condition.

IDDSI 101: THE BASICS The framework includes some key changes to previous practices. One most noticeable change is the developed standards for serving dry breads.

Traditionally, dry breads have been served to a variety of textures with the only required texture modification being puréed bread. As we delve into the IDDSI framework, we learn that dry breads are no longer appropriate to serve to any diet texture except for Level 7 Regular. The requirement of a new modification to dry bread is supported through evidence-based research and the physiological requirements to chew and swallow. Since dry bread is fibrous and often dense, it is unable to be broken down properly in order to be consumed safely. The ability to chew, swallow and produce adequate saliva to break down and moisten the bread product is also required for a safe swallow. These requirements pose significant choking risk to those living with dysphagia. As a result, “pre-gelled soaked bread that is very moist throughout” must be served for Level 5 Minced & Moist and Level 6 Soft & Bite-Sized within the IDDSI framework.1 At Sysco, for the past year our Nutrition Services Team (consisting of Registered Dietitians and culinary experts) has been testing a variety of possible recipe solutions.

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All potential “pre-gelled soaked bread” recipes were tested against the appropriate audit sheets along with a variety of influencing factors including taste, presentation and operational feasibility.

PROUDLY BAKED IN CANADA SPRING 2019 21

IDDSI 101: THE BASICS Potential recipe methods include the following:

Dipped bread method:

Bread is dipped and soaked in milk. Bread is chilled for one hour in refrigeration.

Mince and spray method:

Bread is minced, placed into a square mold and sprayed with milk. Bread is chilled for one hour in refrigeration.

Gelled bread method:

Bread is removed of crust and spread with margarine. A gelatin milk mix is prepared and bread is soaked with mixture. Bread is chilled for two hours in refrigeration.

Throughout the process of testing the above methods, the Sysco Nutrition Services Team was able to gain some insightful results that have helped the team create a “pregelled soaked bread” recipe template.

The team was able to conclude that only the mince and spray method and gelled method performed well against the IDDSI audit sheets and provide an appropriate recipe for Level 5 Minced & Moist and Level 6 Soft & Bite-Sized. These methods were continually tested to evaluate consistency in preparation along with creative ways to add flavour and variety within the recipes.

With careful consideration, the Sysco Nutrition Services Team has decided to proceed with the use of the gelled method.

The gelled method provides a recipe that is consistently produced with appropriate outcomes and is also operationally feasible to produce in bulk. Additionally, the gelled bread maintains the shape of a regular dry slice of bread, with the ability to pick up the slice.

While the team has determined this method to be appropriate for Level 5 & 6, ultimately these recipes should be tested in your community to help support your decision for soaked bread. Our team will continue to acquire more information from IDDSI and the industry to help support future soaked bread recipe development.

FIGURE 1.A

FIGURE 2.1

FIGURE 3.1

Completed tray of whole wheat bread using the gelled bread method.

The gelled method maintains the shape of a slice of bread and is easy to pick up.

Once the gelled method is complete we can see how the slice of bread is easy to lift and maintains its shape.

FIGURE 4.1 Recipe - Skd. Bread Whole Wheat (Skd.Bread Whole Wheat)

Recipe templates of our gelled method will be found within our Synergy on Demand program and New Eastern Sysco Summer 2019 Menu launching on May 27th 2019.

For additional IDDSI related information please visit www.IDDSI.org Sources: (1) IDDSI. FAQ Category: Foods; Choking. (2016). ∆ 22 SYSCO NOURISH

Trademark of the Canadian Celiac Association. Used under license.