Nourish Magazine - Spring 2018

nourish Spring 2018

The Potential of Food

solutions for healthy living & hospitality

Happy Mother’s Day!

National Healthcare & Hospitality Conference White Oaks Resort, Niagara-On-The-Lake May 8, 2018 8:30 A M - 3:00 PM

B E IN S P IR E D

Rec ip es fo r T u rn in g F am ilies into Fans

D eb o rah Bakti Millen n ials: H o w th is G e n e ratio n is C hang ing Ev e ry th in g

E X C IT E Y O U R TA STE B U D S

F arm to C h ef

L y n n C raw fo rd

L e arn th e sec ret to sim p le re al c o o k i n g t h a t 's fu ll o f flav o u r!

EX P LORE A N D D IN E

N ETW O RK A N D LEA RN

N e w p ro d u c ts, re c ip e s an d in n o v a tio n s fro m o v er 7 5 v en d o rs

O p p o rtu n ities to con nect w ith fello w in d u stry lea d e rs

A Taste of C anada: A C u lin a ry J o u rn e y w i t h S y s c o 's C uli n a ry S T IR T e a m

Ea rn 5 C S N M C o n tin u in g Ed ucation P oints

D avid C oletto

Register now at: www.sysco.ca/healthcare

fo r A tten d in g !

Editor’s Note

Hitting Refresh on Your Operations this Spring Spring is the time of year for new beginnings. Once the winter snow and cold weather clear away, we are left feeling motivated and inspired to freshen up our lives. Most people do spring cleaning around the house and the yard, but have you ever thought of trying it at work? Why not try hitting the refresh button on your foodservice operations? This issue of Nourish brings you great ideas to freshen up your menus and operations!

In the spirit of hitting refresh on your operation, our new healthcare and hospitality website is your one stop shop for fresh product ideas, recipes, education, trends and more! This past winter, we shared with you our newest product for retirement living: Synergy On Demand® Culinary and our easy-to-use menu solution, MenuCentre. Haven’t had a chance to explore these newly launched features? Both can be seen at sysco.ca/healthcare. Ask your Sysco Healthcare & Hospitality Account Executive for more information.

You will continue to see fresh changes at Sysco this season, including new faces for our Nourish magazine editing team. As I embark on my own fresh journey on maternity leave, I leave you with a new editor Christine Romano and contributing writer Tammy Jensen. We invite you to share your ideas and inspirations for Nourish with Christine and Tammy at healthcare.marketing@corp.sysco.ca.

Thank you for reading and as always, enjoy this issue of Nourish!

Nicole Kirton, MHSc

Healthcare Marketing Specialist, Sysco Canada

Christine Romano,

Healthcare Marketing Specialist, Sysco Canada

Table of

Contents

04 The Potential of Food 08 Synergy User Profile Sun Parlor Home 10 Eggs by the Numbers 14 Synergy Menu: Happy Mother’s Day!

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions.

Write to us at: healthcare.marketing@corp.sysco.ca

18 Comfort Food for Seniors

PRINTED AND BOUND IN CANADA

20 Endless Pastabilities

ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

4 :: Spring 2018 :: Nourish

The Potential of

Food

HEALING THE BODY AND COMFORTING THE SOUL

by Tammy Jensen, Healthcare & Hospitality Account Executive, Sysco Edmonton

T

he birds are chirping in the trees, the daffodils are gently waving in the breeze, and a chipmunk scurries across the street. Signs of spring are all around me and I know it’s time.

Time to start planting my vegetable garden.

I anxiously go to my local gardening store and pick up everything I need to get started. Spinach, kale, carrots, zucchini, and beets are just some of the seeds I purchase. As I hold the packets in my hand, I think of how these tiny seeds can produce such a bountiful garden to feed my family. I’m already looking forward to eating fresh cucumbers and snap peas right off of their vines, and I haven’t even gotten my hands dirty yet.

There’s something reassuring and comforting about knowing that I can have a part in growing foods that are chock full of vitamins and goodness, right from my own backyard. That’s the potential of food!

The Potential to Discover The average person engages with food about three times per day (probably more), and often connects them with a memory, other people, or a particular place. It beckons to the five senses of touch, taste,

smell, sight, and sound, making eating and the anticipation of eating, a pleasurable experience. Just the thought of biting into a juicy Honeycrisp apple can make a mouth water. Or, take that same apple, core it, fill the center with a mixture of brown sugar, butter, and cinnamon, and bake until tender. Are your senses tantalized yet?

How about movie theatre popcorn? You hear the sound of the popping; the smell of it in the air; the sight of some falling out of the bag; the handful that you try to stuff in your mouth; and the buttery, salty flavored popcorn that you eagerly chew as you reach for more. Not only did you entice your five senses, but you may have also evoked a memory of seeing your favorite movie, or the person you were with when you saw it. That’s the potential of food!

The Potential to Bring Us Together Imagine if you will, a hot, humid, summer day in the year of 1955, a young, shy, Belgian woman, recently just off the boat and barely speaking English, attending a picnic for the first time in Toronto, Canada. As she sits quietly on a blanket under a tree, her eyes cast upon a large oval green object on a nearby table. She stands,

walks over to the object, picks it up, and is amazed by its weight. She turns to her husband and in her broken English calls out, “Look at the great big cucumber!”

Several people gather around and start to laugh, but not a laugh that would embarrass her. It was a laugh of coming together and wanting to introduce her to the food she was holding. Another lady cut the green object open and handed the Belgian a triangular piece to taste. The red juice dripped from the corner of her mouth as she smiled at the sheer sweet taste it brought her. The woman (my mother) learned a new word that day… watermelon.

Food brings people together, whereby introducing them to other new foods, new ways of cooking, and new customs. Food acts as both the common ground between people and the introduction to the diversity of their cultures. Some foods we assume have always been part of one culture, actually came from another... like the potato. It wasn’t until the sixteenth century that the potato was introduced to Ireland from South America, and then it took another forty years for it to spread to the rest of Europe. Other foods such as bananas, pineapple, coconut, coffee, and Nourish :: Spring 2018 :: 5

The Potential of

Food ...continued

many herbs and spices, to name just a few, we now find regularly at the local grocery store, but at one time were considered exotic.

Food is definitely the single greatest unifier across cultures.

That’s the potential of food!

The Potential to Prevent and Heal Food has the ability to prevent diseases and assist in the process of healing. There are many foods that are nutrient dense that can boost your immune system and help protect you from diseases that affect the mind, heart, cancer, type 2 diabetes, and many others. The nourishing foods found in the DASH, Mediterranean, and MIND diets can help prevent diseases and can easily be incorporated into a person’s life.

• DASH (Dietary Approaches to Stop Hypertension) – This diet is a heart healthy way to prevent and treat high blood pressure. The DASH diet focuses on lowering sodium intake, emphasizes fruits, vegetables, dairy, and smaller amounts of whole grains, fish, poultry, nuts and seeds.

• Mediterranean – Want to reduce the “bad” fats (low-density lipoprotein or LDL) and increase the “good” fats (highdensity lipoprotein or HDL) in your diet? Research has shown that the Mediterranean diet can help reduce the risk of heart disease, cancer, Parkinson’s, and Alzheimer’s. This diet emphasizes plant based foods such as fruits, vegetables, whole grains, nuts, legumes, and reducing fats by using olive & canola oils instead of butter.

• MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) The MIND diet is a combination of the Mediterranean and the DASH diet and was designed specifically for the mind to help reduce cognitive decline and lower the risk of Alzheimer’s disease.

Making wise choices is the key to getting the nutrition required to not only help the body’s need to survive, but also the body’s opportunity to thrive. That’s the potential of food!

Little Reminders Lead to an Empowered Body The month of March is known as Nutrition Month. But what does that mean? Is it meant to remind us to count calories or go on a diet for the month? Not at all! It’s actually a reminder to look at the big picture and what food means to us as individuals, as families, as cultures. It’s about bringing people together and making wise choices for life. It’s a reminder to look at labels, know where our food comes from, and how it can best help us with our individual needs. Refer to inset Nutrition Month – A Dietitian’s Perspective for tips for unlocking the potential of food.

That’s the potential of food! It’s yours to discover! As for me, I’m going to start digging in my garden today.

6 :: Spring 2018 :: Nourish

Nutrition Month:

Unlock the Potential of Food

A Dietitian’s Perspective

by Shela Kwong, RD, MHSC, Nutrition Communications Specialist, Sysco Canada

Dietitians LOVE food and believe in its power to nourish, to enhance lives, and to improve health. The 2018 Nutrition Month campaign, developed by Dietitians of Canada, is designed to help Canadians rediscover the potential of food – the ability to fuel us, to inspire children to foster healthy eating habits, to prevent chronic diseases and promote healing, and to bring people together.

Here are some tips for how you can rediscover and unlock the potential of food:

1. Smart Snacking: Take a portion of your snack on to a plate or bowl instead of eating directly from the box or bag.

2. Cooking with kids: Make the kitchen a playground by turning it into a restaurant, a reality cooking show, or a different country by preparing a theme menu. These ideas help demonstrate that cooking can be fun and not a chore!

3. Calorie counting is not the only solution: Food is food, not a number.

Instead of focusing 100% on calorie counting, start to listen to your bodies’ own hunger cues.

4. Block off a designated lunch time in your calendar: Instead of eating your

lunch while looking at a screen, driving or working, allow yourself to eat with your friends, family or coworker. Adults who eat with others tend to eat more vegetables and fruits, drink fewer carbonated beverages, eat fewer meals at fast food restaurants and have a lower body mass index (BMI).1

5. Make the dining room a device free zone: It may require some adjustment, but

by turning off the TV, cell phones, and video games, it will help set the tone that mealtime is family time.

Children who eat together as a family have improved academic performance and preschoolers have better vocabulary.2

To learn more about nutrition month, get new delicious recipes, and find a dietitian to work with, visit: http://www.nutritionmonth2018.ca References: 1. https://www.ncbi.nlm.nih.gov/pubmed/24054888 2. http://www.pennutrition.com/KnowledgePathway.aspx?kpid=6750&tkid=20323

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User Profile

Maria Gomer, CNM Manager of Food and Nutrition Services Sun Parlor Home Leamington, Ontario Sun Parlor Home is a 206 bed LTC home with 8 serveries and 8 dining rooms. In addition to regular meal service, they have a Café open Monday through Friday. The focus is to provide primarily homemade food. Their food services team consists of one manager, two full time food service supervisors, a full-time Registered Dietitian, cooks and food service workers.

Q. How long have you been with Sun Parlor Home?

A. 19 years Q. What is the most rewarding aspect of your job?

A. Working with the residents. Nourishing the souls of the people I serve.

Q. Where do you get ideas for refreshing your menus?

A. We get menus and ideas from Synergy and Nourish Magazine.

We celebrate national holidays, theme days, attend food shows and get vendor feedback on how to use products. We also gather ongoing feedback from our residents at Resident Council meetings. Marg Heath at Sysco is great to support us in connecting with suppliers to get us what we need.

Q. What do you do to involve your residents in the menu planning process?

A. We do a lot of food sampling at monthly resident council meetings. We do our best to be inclusive and incorporate their feedback onto our menus.

8 :: Spring 2018 :: Nourish

Sun Parlor Home

Learn more about Synergy at www.sysco.ca/healthcare/systems Q. How has Synergy impacted what you do day-to-day?

A. It has removed a lot of our manual work. Prior to Synergy, excel was our best friend. Synergy significantly reduced our budget and food waste. It’s given me a sense of security knowing all foodservice information is in one place.

Q. When planning your menus, how do you ensure you are going to be on budget?

A. We honestly just take the Synergy menus provided and tweak them and see where we are on the bottom line and then use the costing reports. We talked about reducing waste, reducing risk.

The software does all that for us!

Q. If you could describe Synergy in one word, what would it be?

A. Amazing! It’s our one stop shop to run our foodservice department and gives us all the tools to run it efficiently.

Q. Tell us about one great success you’ve had using Synergy.

A. Reduction in budgeting. Last year we saved over $80,000.00 in one year on our food cost because of Synergy. With savings over the past two years, I was able to secure a permanent full time food service supervisor.

Q. How did your staff adapt to Synergy and what are some tips you can share with new onboarding Synergy users?

A. A lot of education and baby steps beforehand. We had staff meetings about the benefits of going to a system with one

Heathcare & Hospitality Profile database, eliminating a lot of extra forms in the early stages. It was important to get them on board right from the start.

I wanted this system for many years, but funding was a concern. Knowing what I know today, I probably could have implemented it ten years ago.

Q. Are you planning to go paperless by using MenuStream at Sun Parlor Home?

A. Yes - we’ve installed all the hardware, then we will teach our staff how to use the reports on the computers. Next is the tablet ordering at table side and then snack menus available on the tablet for the PSW’s. We will also plan to eliminate show plates by taking photos of the meals with the tablets.

Q. How do you think your staff will react to going paperless with MenuStream?

A. Once they see how easy it is to use, I think they will love it and embrace it. We brought on Surge Learning seven years ago and it really brought the baby boomer generation along and made them more comfortable with technology. The other bonus is, because it’s a cloud-based program, I can use it anywhere. Our goal is to use the procurement piece where it calculates what you need to order. A lot of great things coming down the pipe!

Q. What did you enjoy most about the most recent Synergy User Group meeting in November 2017?

A. Networking and learning about what other homes were doing, learning from the different challenges and solutions others have. Also learning about new product development launches in the upcoming year. Knowing that there is a team at SureQuest working to find solutions for us.

The support team at SureQuest is an incredible group of people – very knowledgeable. We love them!

Marg Heath Healthcare & Hospitality Business Development Manager Sysco Southwestern Ontario

Q. What is your tenure and current role with the company?

A. I started with Hickeson - Langs in 1988 in Purchasing and moved to a sales role in 1993.

Over the years have had the pleasure of dealing with restaurants, healthcare, catering, colleges and universities, business and industry, and daycare accounts. I am currently a Healthcare & Hospitality Business Development Manager, and Sun Parlor Home’s Sysco representative!

Q. What are your key goals when working with customers?

A. Building trusted relationships is very important. Being timely and helpful and resolving any little issues that come up. Bringing the right experts to the table to help them make business decisions. It is important to bring innovation and be able to measure and analyze best practices and share market trends.

Q. What is the most challenging part of your role?

A. Longer decision time frames because our customers have so many critical things on the go in their establishments and weathering budget cuts. Also finding creative personalized technology solutions for our customers that help them become more efficient - bringing them data that shows them benefits of changes I suggest.

Q. What is the most rewarding part of your role?

A. The outstanding customers I get to work with and helping them succeed; having loyal customers and relationships that span over 25 years. It is also very rewarding to work for a company that really gets healthcare and provides so many tools and solutions for all of us to be successful.

Q. What unique initiatives or activities have you carried out with your customers?

A. Chef challenges are fun and interactive with great outcomes. Customer mini vendor days are so much fun for residents! Getting folks out to education days, food shows, and menu planning days at our OPCO are valuable activities offered to my customers.

Q. What value added services that Sysco offers are most valuable to your customers?

A. The amount of products we carry for healthcare and hospitality along with our fill rates.

Software solutions such as Synergy and MenuStream are also great wins for our customers in helping them manage their dietary departments and stay in budget, allowing them to have critical information at their fingertips. Our customers also value the training that Sysco has invested in having a dedicated healthcare team that truly understands their business and brings the right solutions to them when faced with situations and challenges.

Q. Describe how you have helped your customers solve problems.

A. Listening and customer service and creativeness is key. Having product awareness and problem solving skills is vital, a good attitude and patience is important and being prompt and helping them brainstorm solutions helps build trusted valued customer relationships.

A problem is nothing but an opportunity in disguise, and why be ordinary when we can all be extraordinary!

Nourish :: Spring 2018 :: 9

by Eggsolutions

E

ggs are natural and nutritious and quite possibly, one of the best protein sources. They contain all nine amino acids that make up a complete protein and they’re one of the most versatile ingredients in any kitchen. Now that the myth about eggs and cholesterol has been debunked by science, many dietitians and menu planners are taking another look, so there’s no time like the present for a quick refresher on eggs – by the numbers.

Just the Facts Eggs are more than a great source of protein. They provide iron, antioxidants, amino acids and other nutrients that are required in a healthy diet.

As part of the changes to nutrition labeling in the pipeline for 2021, Health Canada will require that nutrition facts for eggs be declared for a 2 egg serving size (up from the current 1 egg portion) to better reflect typical egg consumption.

The 2 Things You Need to Know About Eggs and Cholesterol, Scientifically Speaking 1. An egg a day is now ok…

Science is leading the charge on attitude changes about the relationship among eggs, cholesterol and heart disease. One study expressly concludes that “within the nutritional community… there has been a shift in the tone in recent dietary recommendations away from “avoidance” messages to ones that promote healthy eating patterns... Based on the epidemiologic evidence, there is no reason to think that such a healthy eating pattern could not include eggs1.” Translation: Avoiding eggs because of fear of cholesterol and it’s link to heart disease isn’t the best approach. The new normal is being able to incorporate eggs – and the rich nutrition that they provide – into a healthy, balanced diet.

2. …but every rule has its exception.

Additional studies have shown that, for people with diabetes, increased egg consumption is linked to an increased risk of heart disease2. It’s recommended that people with diabetes limit their cholesterol intake to 200 mg per day (A typical large egg contains 200 mg of cholesterol).

5 Reasons Why Eggs Make Sense, Nutritionally Speaking 1. They’re brain food.

Eggs contain choline, a key player in maintaining healthy liver function, normal brain development, nerve function and muscle movement. Studies have shown that most Canadians don’t get their recommended daily requirement, and that a 10 :: Spring 2018 :: Nourish

lack of choline could be a factor in decreased cognitive function and neurological disorders. 1 large egg provides 80% of the recommended daily value for choline.

2. They’re an immune booster.

Selenium is an important nutrient for thyroid hormone regulation and immune system support. In an environment where protection against infections and viruses is critical, it’s particularly important to provide menu options that help to boost the immune system. 1 large egg contains 60% of the daily requirement of selenium, making it easy to integrate selenium into any diet.

3. They actually improve the body’s cholesterol profile.

Everyone is familiar with the noble egg’s cholesterol reputation. What’s often been overlooked in the cholesterol discussion is that it’s the ratio of HDL (“good”) cholesterol to LDL (“bad”) cholesterol that counts. So, even though a typical large egg contains 200 mg of cholesterol, studies have demonstrated that eggs actually seem to raise blood levels of good HDL cholesterol, and can help to improve the body’s cholesterol profile by lowering the size of bad LDL cholesterol molecules. (The smaller the LDL molecule, the less dangerous they’re thought to be)3,4 4. They’re an energy booster.

B-vitamins have been called the “get-up-and-go” vitamins because they help the body convert food in to fuel. Eggs contain all 8 B-vitamins, with one large egg providing 70% of the RDA of Vitamin B12 and a whopping 130% of the daily requirement of biotin (which also helps to strengthen hair and nails).

5. They help to fill the amino acid gap.

The body needs 20 amino acids but can only make 11 of them for itself. The remaining 9 must come for the diet, otherwise we run the risk of weakness, fatigue, weakened immune system and muscle wasting. Thankfully, eggs contain all 9 essential amino acids that the body requires for optimal health.

5 Labour Saving Ways to Fit Eggs into any Health Care Menu 1. Stop cracking and pour.

Using pasteurized liquid egg instead of shell eggs is one of the easiest ways to save on egg labour. Liquid eggs are farm fresh eggs: just without the shells, without the waste, and without the mess. Because they're real eggs, they can be used in any recipe that calls for shell eggs – without compromising recipe performance or nutrition.

Egg Sizes Nutrition Data – 201 As part of the changes to nutrition labeling in the pipeline for 2021, Health Canada will require that nutrition facts for eggs be declared for a 2 egg serving size (up from the current 1 egg portion) to better reflect typical egg consumption.

Large:

Nutrition Facts Valeur nutritive

Per 2 large eggs (106 g) pour 2 gros oeufs (106 g)

Calories 160 kcal

% Daily Value* % valeur quotidienne*

Total Fat / Lipides 11 g Saturated / saturés 3.5 g + Trans / trans 0 g Polyunsaturated / polyinsaturés 1.8 g Omega-6 / omega-6 1.5 g Omega-3 / omega-3 0.2 g Monounsaturated / monoinsaturés 5 g Total Carbohydrate / Glucides 0 g Dietary Fibre / Fibres alimentaires 0 g Sugars / Sucres 0 g

15 % 19 % 0%

0% 0%

Protein / Protéines 13 g Cholesterol / Cholestérol 400 mg Sodium 130 mg

6%

Potassium 130 mg

2%

Calcium 53 mg

4%

Iron / Fer 2 mg

10 %

Vitamin A / Vitamine A 214 ug

25 %

Vitamin C / Vitamine C 0 mg

0%

Vitamin D / Vitamine D 1.6 ug

8%

Vitamin E / Vitamine E 3.8 mg

25 %

Thiamine 0.09 mg

8%

Riboflavin / Riboflavine 0.49 mg Niacin / Niacine 0.08 mg

40 % 0%

Folate 71.9 ug

20 %

Vitamin B6 / Vitamine B6 0.07 mg Vitamin B12 / Vitamine B12 1.6 ug Biotin / Biotine 40.1 ug

4% 70 % 130 %

Pantothenate / Panthothénate 2.1 mg

45 %

Choline 412 mg

80 %

Phosphorous / Phospore 141 mg

10 %

Iodide / Iode 44 ug

30 %

Magnesium / Magnésium 10.8 mg

2%

Zinc 1.3 mg

10 %

Selenuim / Sélénium 31.1 ug

60 %

Copper / Cuivre 0.08 mg

8%

Manganese / Manganèse 0.02 mg

2%

* 5% or less is a little, 15% or more is a lot * 5% ou moins c’est peu, 15% ou plus c’est beaucoup

Nourish :: Spring 2018 :: 11

...continued 2. Serve easy heat ‘n’ serve egg options at breakfast…. or lunch…or dinner, too.

Eggs come in a wide variety of heat and serve, centre of plate formats. Frozen egg patties, the basic building block of any breakfast sandwich, are available in different sizes to match different carriers. Omelets, which are ideal for centre of plate, are available in an array of flavours, from homestyle plain (which are perfect for stuffing with fresh ingredients) to garden vegetable (which have red and green bell peppers already cooked in).

3. Take the “hard” out of “hard boiled.”

Given all the nutrition eggs have to offer, hard boiled eggs can be an ideal snack item or that “something special” to jazz up salads or sandwiches. Hard cooked, pre-peeled eggs are a time saving alternative to shell eggs. Pre-diced eggs guaranteed the perfect balance of hard boiled egg yolk and egg white – no peeling or chopping required.

4. Take advantage of low cholesterol options.

For circumstances that call for low cholesterol options, pasteurized liquid egg whites can be used to make omelets, quiches and frittatas. Breakfast sandwiches can be built with low cholesterol egg white patties. For “picky eaters” who are put off by the look of “white eggs”, there are heat and serve zero-cholesterol egg white omelets, coloured with annatto for

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the same golden yellow appearance as whole egg omelets.

(Annatto, also referred to as “the poor man’s saffron,” is an all-natural, plant-derived, yellow food colouring commonly used in Central and South American cuisine) 5. Use value-added egg products in your regular cooking routine.

Time saving frozen egg products can be reheated using all types of kitchen equipment, including retherm ovens. “Sysco’s value-added egg supplier approached us to do product performance testing in our retherm ovens,” says Jo-Anna Fawcett, a Sales Executive at Burlodge, Canada’s leasing supplier of retherm equipment for large facilities.

“Our operations team tested the entire range of products – egg patties, omelets, scrambled egg, diced egg. We tried to cover all of the “real life” situations we could think of: from frozen, from thawed; in bulk and plated with sides. For the patties, we even tested pre-built breakfast sandwiches. We did find that we got slightly better results when we rethermed from frozen rather than from [a] tempered [state] but all of the products performed to our standards.”

1. www.tandfonline.com/doi/abs/10.1080/07315724.2004.10719429#.VcDHz_lVhBd 2. www.nejm.org/doi/full/10.1056/NEJM199103283241306 3. www.berkeleywellness.com/healthy-eating/nutrition/article/sunny-side-eggs 4. academic.oup.com/jn/article/138/2/272/4664988

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Les gâteaux sont parmi les choix de desserts les plus désirés au Canada. Laissez vos clients savourer les gâteaux à trois étages Rich’s, faits d’ingrédients supérieurs décadents et authentiques tout en étant abordables et faciles à préparer en cuisine.

Triple Layers Take the Cake!

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Spring Menu Inspirations

Happy Mother’s Refreshing ideas for a

Day!

Three fun facts about

Mother’s Day Did you know?

1. Around one quarter of all flowers purchased throughout the year are purchased on Mother’s Day

2. In the vast majority of the world’s languages, the word for “mother” begins with the letter M.

3. Mother’s Day is celebrated in close to 50 countries in different parts of the world.

14 :: Spring 2018 :: Nourish

by Sysco Canada For many, Mother's Day is a time to reflect and show gratitude to the women and mothers who have been mentors and caregivers; to celebrate those who shaped us into who we are. This spring, look at how you can make the moms in your community feel special with some refreshing menu inspiration. Here are some tips on how to help your residents and their families enjoy this special day: • Encourage friends and family members to bring in some of their favourite family photos to share in a photo album, or perhaps as a group wall display for all residents to enjoy.

• Put together a playlist of your residents’ favourite songs. This will provide soothing entertainment and fill all the moms in the room with wonderful memories.

Music has been shown to improve depression, anxiety and even memory and cognitive thought.

• Encourage residents to submit some of their favourite recipes to be used for a Mother's Day brunch.

Use these recipes when hosting a Mother’s Day brunch for residents and family members.

• Present moms with a pink or red carnation to wear to honour the mothers that are with us. White carnations can be used to honour those that have passed. Studies and research show that flowers have many positive health and psychological benefits.

• Why not try some of the recipes we have created especially for this issue of Nourish on your Mother’s Day menu? Don’t stop there – these recipes can be incorporated into Easter, Earth Day, and other spring menus on your calendar!

References: 1. www.healthline.com/health-news/mental-listening-to-music-lifts-or-reinforces-mood-051713#2 2. www.psychologytoday.com/blog/your-neurochemical-self/201706/why-flowers-make-us-happy

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Roast Leg of Lamb & Vegetables Serving Size: 90 g YIELD: 50 Ingredients: 5 ½ kg 30 ml 20 ml 10 ml 10 ml 10 ml 1 ⅞ kg 1 L 1 kg 1 kg

Lamb, Leg, Boneless Dry Mustard Powder Dried Rosemary Pepper Salt Dried Coriander Carrots, Diced, Frozen Water Celery, Diced, Frozen Onions, Frozen, Diced

Preparation: 1. Combine seasonings and rub on lamb.

2. Place carrots, celery and onions in bottom of pan. Pour 1 in of water in bottom of pan. Lay lamb on top of vegetables.

3. Roast lamb at; 400F/204C for 45 minutes.

Lower temperature to 325F/162C and roast for 2 hours.

4. Slice to desired cut.

Nutrition Facts/Valeur nutritive Roast Leg of Lamb & Veg(Rôti Jambe de Agneau & lég ) Per 90 g (90 g) Par 90 g (90 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

Amount Teneur

% Daily value % valeur quotidienne

179.76 5.99g 2.82g 0g 88mg 190.4mg 8.41g 1.65g 1.83g 22.65g 32.89% Calcium / Calcium 3.95% Iron / Fer

9.22% 29.33% 2.8% 6.6% 2.57% 19.29%

Lamb, Leg Bnls NEP; Carrots, Diced Frz; Water; Celery, Diced Frz; Onions, Frz Diced; Mustard, Dry Powder; Rosemary, Dried; Pepper, Black Grd; Salt, Table; Coriander, Dried

Contains: Mustard

Nourish :: Spring 2018 :: 15

Apple Pancakes

Spinach and Feta Quiche Serving Size: 1 slice YIELD: 50

Ingredients: 18 Each 2 ⅓ L 390 ml 1 ⅛ L 1 ⅝ L 7 ml 7 ml 6 Each

Serving Size: 2 each YIELD: 50

Ingredients: 1 ½ L 12 Each 50 ml 1 ⅞ L 1 ½ L 120 ml 120 ml 10 ml 5 ml 1 ½ L

Medium Eggs 1% Milk Green Onions Chopped Crumbled Feta Cheese Frozen Spinach, Drained, Chopped Salt Pepper Pie Shell, Frozen, 9" (thawed)

Yogurt Vanilla Bulk Medium Eggs Oil, Vegetable Flour, Whole Wheat Cereal, Oatmeal Quick Baking Powder Sugar, Granulated Cinnamon, Ground Nutmeg, Ground Apple, Slices, Unsweetened, Frozen

Preparation: 1. Whisk eggs and milk until combined, stir in onions, cheese, spinach and seasonings.

Preparation: 1. Whisk together yogurt, eggs and oil.

2. Pour egg mixture into pie shells; bake to golden brown.

2. Combine flour, cereal, baking powder, sugar, cinnamon and nutmeg.

Slowly add dry ingredients to liquid ingredients.

3. Fold apples into batter. Grease griddle and heat. Drop batter onto griddle using an ice cream or 30 ml scoop. Fry for 2 minutes then flip and cook.

Nutrition Facts/Valeur nutritive Spinach and Feta Quiche(Épinards et Feta Quiche ) Per 1 Slice (113.4 g) Par 1 Tranche (113.4 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

Amount Teneur

% Daily value % valeur quotidienne

198.96 11.68g 4.94g 0g 106.36mg 358.21mg 15.44g 1.6g 4.31g 8.89g 25.4% Calcium / Calcium 1.98% Iron / Fer

Nutrition Facts/Valeur nutritive Apple Pancakes(Pomme crêpes )

17.97% 35.45% 5.15% 6.4%

Per 2 Each (113.4 g) Par 2 Unité (113.4 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol 17.04% 11.64%

Milk, 1% Bulk; Spinach, Chopped Frz; Egg, Shell Medium; Cheese, Feta; Pie Shell, Frz 9in; Onions, Fresh Green/Spring; Salt, Table; Pepper, Black Grd

Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C Contains: Eggs, Milk, Wheat

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16 :: Spring 2018 :: Nourish

Amount Teneur

% Daily value % valeur quotidienne

187.25 4.76g 1.37g 0.05g 63.78mg 211.02mg 29.01g 2.94g 7.47g 7.19g 3.8% Calcium / Calcium 0.05% Iron / Fer

7.32% 21.26% 9.67% 11.76% 19.74% 11.29%

Flour, Whole Wheat; Cereal, Oatmeal Quick; Yogurt Vanilla Bulk; Apple, Slices Unswt Frz; Egg, Shell Medium; Baking Powder; Sugar, Granulated; Oil, Vegetable; Cinnamon, Ground; Nutmeg, Ground

Contains: Eggs, Milk, Sesame, Soy, Sulphites, Wheat

AUTHENTIC ITALIAN CUISINE COMES FROM THE HEART. For 40 years, Carla’s Pasta TM has stayed true to their Italian heritage by delivering authentic homestyle pastas and sauces, from their family kitchen to foodservice operators across North America.

Carla’s Pasta offers authentic filled-pastas with carefully chosen combinations of high quality Italian-inspired ingredients, dolloped between their signature laminated pasta dough.

All of their pastas are prepared, lovingly, with Nonna’s touch.

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:: Spring 2018 SUPC:18 5156821

:: Nourish

Comfort Food

to Soothe the Soul Comfort food for Seniors

D

id you love macaroni & cheese when you were a child? What about Sunday’s pot roast with mashed potatoes? It turns out that the foods that we enjoyed most when we were children, tend to be the same foods we love as we grow into adulthood and older age.

As creatures of habit, we seek comfort from familiar flavours, textures, sights and scents of food. Nutrition behaviours that are formed in childhood become ingrained, and once a particular behaviour or preference is implemented, it’s very hard to change it as we age.

When serving older adults in hospital, retirement or long-term care settings, it’s important to keep in mind that each individual has their own ingrained food preferences. Older adults have already undergone a long period implementing nutrition behaviours during their whole life course. It’s your job to meet them where they are, and try to provide foods that evoke familiar feelings of childhood and the comforts of home.

Bonus: Offering comfort foods on the menu means that the resident is more likely to enjoy their meal, eat more of it, and get the nutrients that they need. Improving the meal experience and decreasing malnutrition are the benefits of offering foods you know your client will love!

How food choices are made Food selection is actually a complex process, which include decisions based on cultural, sociological and psychological factors. And no matter your age, the factors that are important in food choice

include taste, health, convenience, price and traditional beliefs.

The life that a person has led will ultimately form the basis for ongoing food choices. So, someone from a Chinese community that grew up loving congee may always crave it, while someone from a Ukrainian background who grew up with pierogis may have a penchant for them. That’s not to say that older adults are closed-minded to foods from other cultures, but it’s a great reminder that having some of their traditional comfort foods on the menu will make them feel really good!

Differentiating comfort food from comfort eating A comfort food is described as a food that is prepared in a traditional style, which has some nostalgic or sentimental appeal. This should not be confused with the phenomenon of comfort eating, which is when we eat favourite foods to reduce feelings of stress or make ourselves feel good.

Researchers working with the US Health and Retirement Study database looked at how often seniors displayed comfort eating habits and compared it over a six year period with all-cause mortality (the total number of deaths in that time period).

And you know what’s intriguing?

Older adults who participated in more comfort eating had a decreased mortality rate. Researchers determined that comfort eating (even when the food choices were high in fat or sugar) was linked to reduced mortality because when

by Maple Leaf Foodservice

given foods they enjoy, people tend to eat more and retain more body mass, which helps fight against frailty, weight loss and associated diseases.

Of course, this is not an invitation to fill the plates with fries and sweets, but it does highlight the fundamental importance of providing comfort foods that are enjoyable to older adults to keep them healthy for longer. Comfort food does not need to be junk food – though some indulgent snacks seem to be okay based on this study!

There are many hardy and nutritious meal ideas that harken memories of childhood and provide that much-needed connection to good tastes from the past.

For some people, that may be chicken cacciatore or curried lentils or egg-drop soup. Anything goes, depending on childhood experiences.

For those that grew up loving pot pies, Maple Leaf has the perfect new comfort food! Schneider’s Chicken & Leek Pot Pie is slow-cooked with a savoury filling made of ground chicken and delicate pieces of leeks enclosed in a flaky pastry.

With 13.4g of protein and only 444mg of sodium, it’s a nutritious lunch option. The 125g size is ideal for seniors and the unique oval shape gives it a home-style appearance. It is fork-tender, with a moist texture and the same traditional flavour many people grew up with.

So, whether it is spaghetti and meatballs, veal cutlette or creamy mashed potatoes, take the time to discover which comfort foods your residents or patients crave. Serving what they love will boost their wellness immensely!

Nourish :: Spring 2018 :: 19

Endless Pastabilities The ultimate comfort food also gets rave reviews for its profitability.

Consider the many ways to add pasta to your menu.

by Kelly Putter

20 :: Spring 2018 :: Nourish

P

asta is the perfect addition to menus that want to showcase flavour while saving on cost with this very versatile and popular crowd pleaser.

The overall low cost of pasta is what has made it a lasting menu offering for years. From penne to rigatoni, from fettuccini to spaghetti and lasagna, pasta is the foundation for many meals, from mac and cheese to dishes such as linguine with grilled chicken or salmon with angel-hair pasta.

With dozens of types of pasta and a wide assortment of sauces and toppings, chefs can offer up tried-and-true recipes or invent their own creations. When adding pasta to your menu, you might want to echo the theme of your community. If it’s Greek, for instance, consider incorporating a pasta dish that uses items you already typically purchase, black olives, feta cheese, red onions and oregano, for example. This is cost effective as you don’t need to expand your inventory to accommodate new ingredients. If you’re something of an innovator, let your non-traditional side show. This is your opportunity to exhibit

regional or local foods.

With more than 600 pasta shapes worldwide and an endless treasure trove of ingredients to choose from, the sky’s the limit. Dried pasta can be par-cooked and stored without getting mushy. Or doctoring canned sauce with cream, pancetta, capers and fresh herbs or other favourite ingredients might net you a superb sauce.

To add visual appeal, use pasta shapes that create more elevation and plate coverage. Cavatappi, a corkscrew-shaped macaroni is growing in popularity. When adding proteins to pasta dishes, select them with care. Pasta with pricier proteins such as lobster or steak don’t necessarily increase the flavour potential significantly. Less expensive cuts of meat, seafood and poultry in addition to plant-based proteins and vegetables, which help hike flavour without sacrificing food cost. Ingredients such as fennel, kale, spinach and cauliflower are growing in popularity.

Pasta provides chefs with a perfect neutral base on which to impart flavour, however inventive or traditional. Explore

your culinary talents and seasonal ingredients and you’re on your way to creating a pasta dish that your residents will love!

Simple. Real. Delicious.

From essentials to modern-day versions of old world classics, Sysco’s Arrezzio Pasta consistently delivers robust flavours inspired by Italy and embraces simplicity as the best way to provide excellence. The result is a premium pasta product born from passion, commitment and good taste.

Contact your Sysco Healthcare & Hospitality Account Executive for more information on Sysco’s pasta offerings or ideas on how to incorporate pasta onto your menu.

Nourish :: Spring 2018 :: 21

Endless Pastabilities

...continued

So you think you know your pasta?

The experts tell us that there are seven key criteria that you should use when evaluating pasta.

Colour

Good pasta can be recognized by its bright amber colour.

Stickiness

The better the pasta, the less it sticks together. If your pasta turns into a ball in the strainer, it is a potential sign of poor quality pasta.

Consistency

You can always tell good pasta by how much chewing it requires. The more you need to chew, the better the pasta.

Particle Separation

The better quality pasta will stay separated when it is being chewed. It should not clump together.

Taste

Springiness

The Italians call this the “al dente” characteristic of good pasta. Pasta should have bounciness – it should have life when it is being eaten.

Quality pasta has a subtle nutty flavour to it.

The quality of pasta can be judged as much by what you do not taste as by what you do.

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4794279 4809531 4794311 4809545 5138930 5138942

106 29025 44212 0 106 29025 44213 7 106 29025 44214 4 106 29025 44215 1 106 29025 44221 2 106 29025 44222 9

6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g)

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Essuie-mains (SAT) SyscoMD Impérial Paper Towel Thru Air Dried Sysco® Imperial

9 po blanc 9” white

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Nourish :: Spring 2018 :: 23

Fresh New Brands Same great quality and reliability.

You will begin to see these new Sysco brand logos on boxes now and through the end of 2018.

Sysco Brands are changing. Driven by new CFIA guidelines designed to make food labeling Sysco are changing. by new CFIA designed to make food labeling cleaner andBrands clearer, our products will soonDriven look as good on your shelfguidelines as they do on the plate.

cleaner and clearer, our products will soon look as good on your shelf as they do on the plate.

Even with all of these great new changes, there is one thing that will never change. Sysco Brands delivergreat the quality, value is you’ve to rely on.will never change. Sysco Even withwillallalways of these newconsistency changes,and there onecome thing that

Brands will always deliver the quality, consistency and value you’ve come to rely on.