Download Healthy food that`s not `heart` to swallow…

Vitamin
Delicious
Halal Food
in Canada
Are we getting
enough?
page 4
Nutrition Month
Celebrate food...
from field to table!
page 12
page 3
healt hc are sol u tio ns
sprin g 2010
Healthy food that’s
not ‘heart’ to swallow…
Alberta Health Services dishes up heart-healthy
fare at the Mazankowski Heart Institute
When Khaleed Khan and his team were
charged with planning retail food services
for the Mazankowski Alberta Heart
Institute, they faced a huge challenge…
but it’s one they were ready for.
The café aims to satisfy the environment
as well with high-efficiency kitchen
equipment and mechanical systems,
reusable mugs, and biodegradable ‘to-go’
packaging all help make the café ‘green.’
The task was to deliver heart-healthy food
that meets nutrition guidelines, that also
tastes good, at a reasonable price, in a
limited space. The solution: Alberta Health
Services’ newest healthy Trendz outlet!
“We’ve transformed what would have
been a traditional nondescript hospital
café into a dining destination of choice
for patients, visitors and staff,” Khan says.
“This was important to us, as there is
a multitude of competing restaurants
within close distance to the building.”
The healthy Trendz Café features hearthealthy fare that is tasty and nutritious,
with emphasis on lower sodium products.
One can enjoy high-end, Italian Caffè
Fantini coffee and signature healthy
Trendz food and snack options. With the
atmosphere of an urban coffee cafe, the
décor is elegant and modern, with digital
menu boards to top it off.
Khan is the Executive Director of Retail
Food Services with Alberta Health
Services. He and his planning team Rob
Veronovici and Gianfranco Esposito, are
responsible for overseeing the retail food
service operations at all Alberta Health
Services’ facilities across Alberta.
“The hardest part of planning for this
site was finding low-sodium products to
meet the cardiac diet standards,” Khan
says. “There just isn’t a big market for
these products right now like there is for
products with zero Trans fats.”
The healthy Trendz Café culinary team
makes their own soup and deli meats
to ensure they meet the low-sodium
requirements for cardiac patients. It also
sources customized, low sodium baked
goods from its vendor partners
Future plans for healthy Trendz Café are
already being tossed around, and may
include cooking demonstrations and
classes, as well as vendor exhibits that
showcase foods used in the café’s dishes.
continued on back page
Creating Sweet Magic
from a Mix with Betty Crocker
Chef’s Corner
Fat-Free Orange Angel Cake
Each bite is light and refreshing—just like
orange cotton candy! Enjoy as is or with
your choice of toppings: a rich orangebrandy sauce or a light yogurt-fruit toss.
Yield: 12 servings
Cake:
1 box Betty Crocker® white angel food cake mix
1 1/4 cups Orange Juice
Apricot Brandy Sauce:
1 cup
2 tbsp
1 tbsp
3 tbsp
Apricot Preserves
Corn Syrup
Lemon Juice
Brandy or Orange Juice
Yogurt-Fruit Toss:
12 oz
4 cups
Yoplait® Original 99% Fat Free
Mandarin Orange Yogurt
Fresh Fruit, cut up
Preparation:
Move oven rack to lowest position.
Heat oven to 350°F. In extra-large glass
or metal bowl, beat cake mix and orange
juice with electric mixer on low speed
30 seconds. Beat on medium speed 1
minute. Pour into ungreased 10-inch
angel food (tube) cake pan.
Bake 37 to 47 minutes or until top is dark
golden brown and cracks feel very dry and
not sticky. Immediately turn pan upside
down onto glass bottle, or rest edges on 2
to 4 cans of equal height until completely
cooled, about 2 hours. Run knife around
edge of cake; remove from pan.
In 1-quart saucepan, heat preserves, corn
syrup and lemon juice over low heat,
stirring constantly until preserves are
melted. Remove from heat; stir in brandy.
Or, in large bowl, gently mix yogurt and
fruit until coated. Serve cake with sauce
or fruit mixture.
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Who was Betty Crocker?
She was one of the best known interwar
year’s women personalities but she never
existed. During the late 1910’s and early
1920’s, the Washburn Crosby Company
of Minneapolis (a well known milling
company and now know as General Mills),
received thousands of requests for answers
to baking questions. In an effort to be
more intimate with the consumer in their
responses, they signed the response
letters with the name Betty Crocker. They
combined the last name of the retired
company executive, William Crocker, with
the first name “Betty,” which was thought
of as a “warm and friendly” name. The
signature of Betty Crocker came from
a secretary who won a contest among
female employees and that signature still
appears on Betty Crocker products.
Betty Crocker tried and true products have
been around since the 1940’s. Initially
the product contained powdered eggs
but over four years of intensive research
it was discovered that the consumer
preferred to add some of their own fresh
ingredients in an effort to create a more
genuine cake. The powdered eggs were
removed and the directions now call for
adding two fresh eggs.
During the 1950’s and 1960’s cake mix
variety was the spice of life and hence,
General Mills now offers a wide variety
of flavours. During this time the luxury
cake was considered to be the Angel
Food cake. The consumer perceived it as
a costly and tricky cake to make. Betty’s
answer to the luxury cake was a one step
process Angel Food cake. Only add water,
mix and bake.
Economics
The foodservice industry in 2009 continues
to be impacted by the tough economy.
Food service facilities are striving to
cut costs, yet keep quality levels at the
same or better than before. One way to
accomplish this is to source alternative
products that offer versatility and
consistency of products previously used.
And… Betty Crocker can do this for you!
Offering a wide variety of products allows
the facilities to meet the expectations of
the consumer/resident. Creativity and
affordability is what Betty offers.
Creativity!!!
Who says a cake has to be made in a
round or square cake pan? Make it in
a rectangular pan for ease of cutting
into 2x2 squares. Cut the servings into
triangles for the special events. Use a
loaf pan for another presentation option.
Drop the cake mix by the tablespoon
and make a soft cookie from it.
If you need to adjust some of the
ingredients to meet dietary requirements
don’t be afraid: Cut the sugar – most
baking recipes can replace half the sugar
with Splenda (or a similar product). Use an
Egg Substitute: you can replace half of the
eggs in your recipes with egg substitute
(1 large egg = 1/4 cup egg substitute).
Angel Food cake is the most underutilized
cake option out there. Most facilities buy
it in frozen and it takes up an enormous
amount of freezer space. If you use the
one step alternative you can be more
flexible with the presentation. Betty
Crocker Angel Food cake is a perfect base
for the most wonderful macaroons. Use
a muffin pan for a single serve portion –
perfect for the fresh fruit season (a lighter
alternative to a pound cake), or make it
on a cookie sheet and roll it up as a yule
log. General Mills offers endless recipes
for you to choose from.
Vitamin Delicious
By: Kathryn Hall, BASc,RD
Vitamin D is getting a lot of press these days as its role in health and disease
is better understood. Vitamin D has long been linked to healthy bones, but
has also been linked to decreasing numbers of falls by the elderly and in
chronic diseases such as diabetes, rheumatoid arthritis and colon cancer.1,2
As winter sets in, it will be harder and harder for us as Canadians to get enough. Often
referred to as the “sunshine nutrient” vitamin D can be produced in our own bodies
when our skin is exposed to sunlight during the summer months. During our cold
Canadian winters we’re too bundled up to expose enough skin and the sun isn’t strong
enough to allow our bodies to create the amount of vitamin D that we require. That’s
why we need to rely on our food to provide us with the amount that Health Canada
recommends each of us receive every day. Health Canada recommends the following
daily amounts: 200IU for people under 50yrs, 400IU for people 51-70yrs and 600IU for
those 71+yrs.3
Sources of vitamin D include: salmon, margarine, dairy products made with fortified
cow’s milk and shiitake mushrooms.4 With such a short list of foods, increasing
vitamin D intake can be a challenge, especially in long term care where calcium,
protein and energy intake are all a concern. An afternoon snack of a half cup of Kraft
Jell-O instant pudding prepared with fortified milk (1 cup instant skim milk powder in
1 litre of 2% milk) can provide approximately 200kcal, 261mg calcium, 7g protein and
100 IU of vitamin D4. Kraft Cracker Barrel, Delissio and Casino cheeses also make a great
vitamin D and calcium packed snack. Or try adding one of these delicious Kraft recipes
from kraftfoodservice.ca to your menu: “Queso Fundido” Mac and Cheese, Baked
Salmon with Tomatoes, Spinach and Mushrooms, Salmon with Creamy Dill Sauce or
Turkey-Poblano BBQ Meatloaf with Cheesy Mashed Potatoes.
Kathryn Hall is a registered dietitian with a
Bachelor of Applied Science in Nutrition and
Food from Ryerson University. She completed
her dietetic internship at Sunnybrook Health
Sciences Centre in Toronto and is currently
registered with the College of Dietitians of
Ontario and a member of Dietitians of Canada
and the Canadian Association of Foodservice
Professionals. She has worked in both acute
care hospital and long term care settings.
References:
1
Bischoff-Ferrari HA, Dawson-Hughes B, Willett WC,
Staehelin HB, Bazemore MG, Zee RY, et al. Effect
of vitamin D on falls: a meta-analysis. JAMA. 162
2004;291:1999-2006. 163
Holick MF. Sunlight and vitamin D for bone health
and prevention of 164 autoimmune diseases,
cancer, and cardiovascular disease. Am J Clin Nutr.
2004; 165 80(suppl):1678S-88S. 166
2
Health Canada. 2009. Vitamin D: Recommendations
and Review Status. http://www.hc-sc.gc.ca/fn-an/
nutrition/vitamin/vita-d-eng.php
3
Health Canada. 2009. Canadian Nutrient File,
Version 2007b. http://www.hc-sc.gc.ca/fn-an/
nutrition/fiche-nutri-data/index-eng.php
4
So treat your special clients to the best.
Treat them to Betty Crocker cake mixes
with a twist – your TLC and make the
best cakes, bars and desserts you’ve ever
baked while keeping it affordable…
http://www.bettycrocker.com.
2010 s pri n g 3
Halal Food in Canada
Canada is one of the most diverse
countries in the world. The 2006
census reports that 20% of all
Canadians are foreign born – the
highest proportion in 75 years.
According to an estimate, there are
over 1 Million Muslims in Canada.
Muslims have special requirements
when it comes to their dietary
needs. The food should be Halal for
any Muslim person.
Meaning of Halal
“Halal” is an Arabic word which means
“permissible”. Anything, which according
to the Islamic faith, a Muslim can do, enjoy,
or engage in, is known as Halal. In terms of
food consumption, anything which a
Muslim can eat or drink is known as Halal.
Some of the common Halal meat items are
chicken, beef, lamb, goat, deer, seafood, etc.
However, there is a special procedure
which, if followed, then only will these
items be considered as Halal. This is with
the exception of seafood, which is Halal
as default and no special procedure is
required to make it Halal.
The non-Halal items are known as “Haram”,
which simple means “prohibited”. Halal
and Haram do not go together. Therefore,
there should not be mixing of any Haram
product with the Halal one. Products like
pork, alcohol or their by-products are
known as Haram.
Canadian Halal Market
The World Halal Forum, estimates the
Canadian Halal market to be around
$1.5 Billion. Out of which $350 million
is meat protein. The Halal market is still
considered as an untapped segment for
various foodservices and retailing sectors.
This is one of the fastest growing ethnic
food segments in Canada.
Moreover, Halal does not represent any
specific geographic location or ethnicity.
The application and usage of Halal meat is
universal. It can relate to any Muslim from
any background in the world whether
one is from the Middle East, Pakistan, India,
Africa, Europe, Malaysia, China, if this person
is Muslim, then Halal food will be the way
that he or she would preferably eat.
Canada’s rich and diverse population has
really helped us to embrace each other’s
culture and food. Today, as much as
mainstream Canadians enjoy the ethnic
flavours; Halal consumers also take
pleasure in eating the mainstream
Canadian food, whether in hospitals,
nursing homes, restaurants, or schools.
The only difference is that the food
should be prepared with Halal ingredients.
For most of the Halal consumers, meat
is the central part of the daily meal and
cuisine. While chicken is considered as a
favorite protein option by the majority
of Halal consumers, it is also a healthier
alternative than most of the
other meats.
About Maple Lodge Farms
Zabiha Halal
Maple Lodge Farms Zabiha Halal is the
largest producer of Halal poultry products
in Canada. We have served the Canadian
Halal market since 1990. Maple Lodge
Farms offer the largest variety of quality
poultry products. Whether you are looking
for fresh or frozen Halal products, deli
meats or portion controlled products,
Maple Lodge Farms has it all. Maple
Lodge Farms Zabiha Halal brand is very
well known in the Muslim community.
We offer our Halal products in a variety
of fresh cuts – Ground Chicken, Legs,
Wings, Thighs, Breasts, Drums and
Whole Birds. In the frozen category
Maple Lodge Farms offers Breaded
Chicken Strips, Chicken Nuggets and
Chicken Burgers. In wings, BBQ and
Buffalo flavours. In deli we offer Cooked
Original flavour, Bologna, and Breakfast
Chicken Strips. While in wieners Maple
Lodge Farms offers the Big Original and
Original Chicken Wieners to cater to your
customers of all ages and background.
For more information, or to request
samples please contact Melissa Rossini,
Food Services Account Manager at
1.800.268.0863. Article by Salman Faisal,
Product Manager – Maple Lodge Farms
Zabiha Halal.
Breakfast Burrito
4 spring 2 0 1 0
Ground Burger
Fresh Sysco Breast Chunks
416-663-2727 or 1-800-969-6991
[email protected] www.shalitfoods.com
2010 s pri n g 5
The Crucial Journey
from Conflict to Harmony
By: Jayne Harvey, Owner and CEO of FCS International
Our business of caring is based on
exceptional customer service where
excellence requires strong relationships
and staff who understand their role in
promoting positive interactions. And
they must combine that nurturing and
empathetic spirit with remarkable timemanagement and organizational ability.
Staff members often find multi-tasking
a dance of deadlines. All departments
must work in unison. If one part of the
machine is not as efficient or organized,
the whole may be affected.
apetito Therapeutic Products at Sysco
it can be difficult to find convenient and
tasty menu options when you need to
follow a strict diet.
Our special diet products have been created by
working closely with our dietitian and prepared to a strict
specification to ensure you get the nutrition you need.
Conveniently packaged as a complete meal or in bulk. A
tempting range to keep in the freezer and conveniently
reheat when you want them.
•
•
•
•
•
•
A range of quality, frozen products,
available as individual meals or in bulk
Nutritionally balanced for your special
dietary needs
Gluten Free
Lactose Free
No Added Salt
Renal
For More Information Contact
Your Sysco Representative
Our facility is federally inspected and operates a CFIA
recognized HACCP program, ensuring the highest
standards of food safety.
6 spring 2 0 1 0
For complete and up-to-date nutritional
information and ingredient lists, click on
apetito nutridata in the products section of our
website at www.apetito.ca
We’ve all had experiences when we get
caught up in blaming each other for our
bad day, and conflict rears its ugly head.
The challenge is to resolve the issue instead
of attacking the person. Conflict in the
workplace usually surfaces as criticism
about another staff person, resulting in
subjective interpretation, gossip and
innuendo, all of which fracture relationships.
A good day is determined by “who is
working with whom” rather than by
everyone working together so that every
day is a good day for everybody.
Why is it so hard to maintain harmonious
relationships in an industry that prides
itself on caring? Not many of us are
comfortable addressing conflict at
work or in our personal lives. Dealing
with discord constructively requires
seeing the issue behind the emotion,
depersonalizing the moment and
avoiding judgment. As we work closely
together day after day, we often find
ourselves intertwined in each other’s
lives, sometimes feeling like we have
two families, one at home and the other
at work. It is tricky to avoid being hurt
by co-workers’ comments, feeling they
somehow “should have known better”.
In workplace conflict, it’s common to
see employees refusing to pick up shifts
or work with particular staff members,
or choosing to work independently
rather than ask a difficult co-worker
for help. In the absolute worse-case
scenarios, senior leaders find themselves
at a loss to resolve issues, address
complaints and get staff to assume
accountability. This slippery slope can
lead to far more serious ramifications:
accusations of bullying, refusals to work
and inflexibility in accommodating the
changing needs of residents or patients.
The basis of conflict can be rooted in a
misunderstanding or a conscious choice
to undermine others.
Hidden agendas are difficult to manage,
so your workforce needs boundaries
of respectful communication that
encourage building relationships, solving
problems and working as a team.
Here’s how:
• The Interview Process – Develop
value questions that all departments can
use for interviewing all staff designations.
These should be used for the first
interview, when you ask questions
exploring how flexible and how
focused staff will be on solving issues
or participating as a member of a team.
• Orientation – Develop a clear
orientation process that draws
attention to communication, respectful
relationships and team-building as the
primary responsibility of the new staff
member.
• Performance – Enhance your
performance-measuring tools to highlight
the value portion of the work appraisal.
• Policy – Develop policies and procedures
that clearly define expectations of
conduct: a communication charter,
conflict-resolution process and list of
meeting rules.
• Communication – A communication
charter defines what is expected
within the organization, such as being
honest, saying “please” and “thank you”,
listening, agreeing to disagree, and
not speaking of others unless they are
present.
• Meeting Rules – Your communication
charter should also govern conduct in
meetings. Meeting rules outline what
happens if guidelines are violated,
including ending the meeting if
necessary.
• Conflict Resolution Process – A
conflict resolution process simplifies
what is expected when a staff member
is experiencing conflict. It should not
be used or viewed as disciplinary but
rather as a key to encourage staff to
solve their own problems.
Both your communication charter and
conflict resolution process can be
adopted for admission packages for
patients, residents and family members
to ensure they understand their
responsibility in maintaining healthy
relationships.
Staff must be ever mindful that they
work where your customers live, not
that others live where they work. At the
end of the day, it is their attitude that
will dictate whether your customers feel
they are in their own home or a guest in
someone else’s house.
2010 s pri n g
7
Mini Mania
Whole Grain and Fibre
Chef’s Corner
With foodservice trends changing daily, it is becoming increasingly difficult to keep
consumers happy and satisfied. But with many menu options changing to “Mini” ideas, it
is easy to see why this trend is becoming so popular. Not only can this option cut costs,
but it can save time and can act as a healthier option for healthcare consumers. “Mini”
menu ideas can also allow consumers to test different items in smaller portions.
Canada’s Food Guide recommends that you make at least half of your grain choices
whole grain everyday as whole grains are often a source of fibre. Fibre rich foods can
help people feel full and satisfied.1 However, it is important to note that not all whole
grains provide a source of fibre and a recent report suggest that many of the health
benefits from eating whole grain foods come from the fibre content.2
Mini Trio
Canada Bread Frozen Bakery offers many “Mini” ideas to suit not only the consumer, but
the end user as well. With these products, end users can limit costs, promote healthy
eating and have many popular trends all at the same time!
What is the Difference between Whole Grains and Fibre?
Mini Buns, Mini Bagels, Mini Ciabattas
Yield: 1 serving
Ingredients:
3
Mini Buns
1
5 oz
Italian Meatball
4 Cheese Blend
11/2 oz Sliced Sausage
1 oz
Provolone Cheese Slice
1/2 oz Mushrooms
11/2 oz
1/2 oz
1/2 oz
Pulled Pork in SD
Tomato Marinara
Caciocavallo Cheese
Roasted Red Pepper
Benefits of Going “Mini”
• Cuts plate costs
• Easy to intake and chew, especially
for Retirement or Long Term Care Residents
• Clean, healthy ingredients such as
Mini (Slider) Buns
Canada Bread’s Mini Buns are an ideal menu solution for the healthcare sector. These
soft, 2.5” buns are very easy to chew and being small, are ideal for such healthcare
units as Retirement or Long Term Care Facilities. These buns can be used for many
applications such as Mini Hamburgers and Mini Breakfast Sandwiches and with putting
a few on a plate, end users cut their costs by dollars! Individually packed in bags of
twelve, this item saves space in the freezer and will stay fresh out of the freezer for up to
a week, making it an ideal product for the end user.
Mini Ciabattas
New to Canada Bread are 2.5”x 2.5” Mini Ciabattas. These Artisan Ciabattas are
preservative and additive free and are made with the cleanest ingredients providing a
healthy meal. These square un-sliced Mini Ciabattas can have multiple uses. Not only can
they be used as a Mini Sandwich option but being un-sliced, they can be also used as a
dinner roll. Their rustic look makes for a great looking menu idea and provides the same
low cost and positive benefits.
• Many different applications for
each product
• Plain • Harvest Wheat
• Blueberry • Cinnamon Raisin
• Low in Calories and Fat
• No Waste: smaller portions will
be easier to eat
• All thaw and serve products
Mini Bagels can have multiple uses such
as a sandwich, or even as a side with
soup. These low cost items provide a
unique menu idea for any consumer.
8 spring 2 0 1 0
Whole grains or foods made from whole grains contain all three essential parts
and naturally occurring components of the entire grain seed – the fibre-rich bran,
endosperm and nutrient-packed germ. The nutrient contribution of different whole
grains varies depending on the proportion of bran, endosperm and germ they contain.
This includes the amount of fibre they provide because not all whole grains provide a
source of fibre. For example, whole wheat provides more fibre per 100 grams of whole
grains than whole oats, 12.2 g to 10.6 g respectively.3
What are the Health Benefits of Eating Whole Grains with Fibre?
Studies show that eating more whole grains lowers the risk of many chronic diseases,
such as heart disease, type 2 diabetes and certain types of cancer. Evidence has also
shown that eating a diet high in fibre is linked to many of the same benefits, plus
digestive health and maintaining a healthy body weight. However a recent independent
review of the scientific literature confirmed that the health affects of whole grains
are due to the fibre content of the whole grain food2. Therefore, in order to gain the
maximum health benefit of whole grains, make sure to choose whole grain foods that
also provide at least a source of fibre (2 g per serving). The best advice for knowing how
much fibre is in a product is to Flip for Fibre – flip the box to the Nutrition Facts table to
check the fibre content.
The following Kellogg products
made with whole grain provide
at least a source of fibre:
• Mini-Wheats* cereals • Just Right* cereal
• MultiGrain Rice Krispies* cereal
• Kellogg Two Scoops
Raisin Bran* cereal
• Muslix* cereals • All-Bran* cereals – Bran Flakes, Strawberry Bites, Strawberry Medley, Honey Nut Flavour
• Guardian* cereal
Mini Bagels
For many people, especially within the
healthcare sector, who find a whole
bagel a little too much, Canada Bread’s
Mini Bagels are a great solution! These
1.4oz sliced bagels are a great idea
for breakfast, lunch or dinner and come
in 4 varieties:
sea salt and wheat flour
Are they the same?
For health care professional use only
Sources:
1
Eating Well with Canada’s Food Guide. Health Canada, 2007
Whole Grain Intake Report, the Life Science Research Office, 2009. www.lsro.org/articles/wholeGrainIntake.html
3 Whole Grain Council of Canada, data from: USDA National Nutrient Database SR 17
2
2010 s pri n g 9
Nutrition During Flu Season
Choose the Clear Fluid with a BOOST!
If your patients or residents have experienced
a fever, fatigue, loss of appetite, diarrhea
and/or vomiting with the flu or other illness,
chances are their fluid and nutritional status
has suffered. During the recovery days that
follow the illness, they may benefit from
drinking a complete nutrition clear fluid.
Try BOOST Fruit Flavoured Beverage.
Influenza (or flu) affects
millions of Canadians
each year between
November and April. The
flu is a serious concern
among Canadian
healthcare facilities.
Recovery from the flu
can take a number of
days or even weeks.
Those who are in poor
health are at greater
risk of developing
serious
complications like
pneumonia. In
addition to
influenza, there are
a myriad of
common viruses
and
gastrointestinal
illnesses which
can be
debilitating
for your
patients and
residents.
During
these
times of
illness,
your
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patients or residents may have gone
without solid food for more than 48
hours, or possibly suffered with a
severe gastrointestinal illness and
not eaten for almost a week. Patients
who have experienced fever,
diarrhea or vomiting, could be
dehydrated and have probably lost
weight. Residents who are already
frail will have a more difficult time
coping with flu symptoms, and the
road to recovery may be challenging.
As your patients begin to recover, an
adequate fluid intake will be the
most important focus. Fluids not
only help manage hydration and
prevent dehydration, they are also
generally easier to digest and are
often initially better tolerated than
solid foods.
Clear fluids may be easier to
swallow than solid foods, they take
less time to drink and they empty
from the stomach more quickly.
They are less likely to over stimulate
the gastrointestinal tract, helping to
reduce the incidence of gas or
bloating, which may occur when
solid foods or even milky fluids are
taken too soon.
Even though one of the primary
intentions in taking clear fluids after
an illness is to provide liquids and
energy, most clear fluids are very
low in calories as well as being
nutritionally inadequate. Traditional
“post–illness” fluids include soft
drinks, soup broth, tea, gelatin and
sometimes juice. These fluids are all
very low in energy and may provide
less than 3 g of protein and under
1000 kcal/day, as well as lacking
important vitamins and minerals.
If your patients have had fever,
fatigue, loss of appetite, or diarrhea
and/or vomiting, chances are their
fluid and nutritional status has
suffered. More than ever, during
these times of stress or recovery,
balanced nutrition is of primary
importance. The focus needs be to
on helping your patients reduce the
risk of further nutritional depletion,
regain strength, and facilitate
immune system recovery.
BOOST® Fruit Flavoured Beverage
can help. Include this clear fluid,
non-milky, complete nutrition drink
as part of your patient or resident’s
daily fluid intake and they will
receive valuable calories, protein
and key vitamins/minerals.
BOOST® Fruit Flavoured Beverage is:
• A complete nutrition, clear liquid
supplement, with 180
calories/serving
• High in protein, with 8.8 g
/serving
• Only 2% calories from fat
• Designed to offer a lighter nonmilk taste while providing 28
essential nutrients
• Ready-to-serve, with an attached
straw for convenience in drinking
• Available in three favourite
flavors - orange, peach and
wildberry
• Note, BOOST® Fruit Flavoured
Beverage contains whey (milk)
protein
Creating a Healthy Sandwich
The sandwich – it’s customizable,
adaptable and has endless creative
possibilities. In foodservice settings,
sandwiches represent over 1.2 billion
annual servings, and these numbers
continue to grow. In 2010, healthy
sandwiches are predicted to be a big
trend with customers who are looking
for a quick, portable meal with high
nutritional value. From fibre-rich whole
grain bread to sodium-reduced meats,
sandwich options are expanding to
meet the needs of health-conscious
consumers. Here are some tips for
offering healthy sandwiches in your
foodservice setting.
The first layer: bread
Multigrain is okay, but many savvy
customers are starting to understand that
whole grain breads are their best bet
for optimal vitamin, mineral and fibre
content. Make sure you have whole grains
breads, bagels and tortillas available.
Most multigrain breads are made from
refined white flour and have a scattering
of grains and seeds. These are not whole
grain breads. True whole brain bread is
made from 100% whole grain (i.e. not
refined) flour such as whole wheat, rye
or spelt. Try Dempster’s new Healthy Way
Breads, which are a line of high fibre,
whole grain breads that are also low in
sodium. You can also select Dempster’s
fibre-rich Ancient Grains bread, which
is made from a blend of whole grain
quinoa, amaranth, spelt and kamut.
The second layer: protein
Sales data shows that the most popular
sandwiches in Canada are filled with
chicken, turkey, ham or roast beef. Keep
customers satisfied by offering range of
these healthy meats. Offer lean turkey,
ham, roast beef and chicken breast. Look
for Maple Leaf Sure Slice Deli Meats.
The sodium content has been reduced
in our 3 top-selling varieties: Roast Beef,
Turkey Breast and Black Forest Ham. Now
each 60g portion has less than 470mg
of sodium! Plus, both Turkey Breast and
Black Forest Ham are low in saturated fat
and trans fat free. To satisfy vegetarian
customers, also offer assorted low-fat
cheese, egg salad, hummus and a tofubased spread.
The third layer: toppings
Lettuce and tomato are traditional
sandwich toppings, but other vegetables
can also add a satisfying crunch to a
delicious sandwich. Offer a selection of
fresh cucumber, red peppers, avocado,
spinach, shredded carrot and onion.
Consider fruit too! Sliced apples or peaches
are refreshing options. Scale back on the
salty pickles, olives and hot peppers – no
one needs extra sodium in their diet!
Top it off with condiments
Mustard adds a zesty punch to sandwiches,
and is fat-free to boot. Just go easy on the
portion size, since it is a salty condiment.
When using mayonnaise, consider buying
a low fat or “light” brand to scale back on
the fat and calories. Just one tablespoon
adds about 100 extra calories to the
sandwich, and those calories add up
quickly. For a change, experiment with
flavour-packed, herb-based sauces such
as pesto, where a little goes a long way.
Another unique condiment is fruit-based
chutney, which has the added benefit of
antioxidants from the fruit.
Serve it neatly
Consider the portability factor of the
healthy sandwich. Rather than big,
sloppy sandwiches, customers are
asking for wraps or mini sandwiches
that are easier to eat on-the-go. Tucking
contents neatly into small wraps or
buns makes for a convenient dripless
mini-meal in the foodservice setting.
Sandwiches can range from healthy
delights to dietary disasters depending
on the fillings, toppings and breads
that are chosen. By making smart
choices and offering healthy options,
it’ll be easy for your customers to build
a sandwich that’s filled with fibre and
protein, but is lower in fat and sodium.
Celebrate Nutrition Month
with Sure Slice Deli Meat!
Maple Leaf has an exciting offer to
help hospitals celebrate the event
with cafeteria customers. From
February 8th – March 19th, for every
5 cases of Sure Slice deli meat that
you purchase, you receive a free
promotional kit. The kit contains
everything that you need to promote
the event in your establishment
including a free William Sonoma
“Eat Well” cook book valued at $50.
Contact your Maple Leaf Foodservice
sales representative for more details or
email us at: [email protected].
2010 s pri n g 11
There's nothing healthier for your clients than food
they enjoy eating, which is why Danone has created
the new Creamy Cremix with no fruit pieces,
Nutrition Month
but great fruit taste!
March 2010
March is Nutrition Month across
Canada. In celebration of healthy
eating, dietitians across Canada
unite to organize events and
communications to reinforce the
importance of nutrition in achieving
health and wellbeing for Canadians.
This annual public awareness
campaign has grown since its
inception in the early 1980’s to
one of the most recognized social
marketing campaigns in Canada.
The theme of the 2010 Nutrition
Month Campaign is: Celebrate food…
from field to table! The goal of this
year’s campaign is to help Canadians
make informed food choices to support
optimum nutrition and learn where food
comes from.
This theme was chosen for several
reasons:
• To celebrate the abundance and
diversity of nutritious food available in
Canada
• To relay accurate facts and dispel
myths about Canadian food
• To showcase the knowledge and
expertise of dietitians as leaders in food
and nutrition
• To create an opportunity for parents,
teachers and community leaders to
educate children about food
One of the main objectives of the 2010
Nutrition Month Campaign is to give
dietitians and community leaders the
opportunity to provide practical healthy
eating information to help Canadians
discover and engage in ways to eat
well, live well while learning where food
comes from.
Get involved! Help spread
the healthy eating message.
The Dietitians of Canada website
contains information on the campaign
background, and provides resources,
ideas and contacts to get involved.
There are fact sheets, posters and
calendar of events to promote local
and regional activities.
•
•
•
•
•
There are several fantastic inter-active
web-based features at www.dietitians.ca/
eatwell that help to support Nutrition
Month activities, such as:
• EATracker – assesses food choices and
provides personalized feedback on the
total intake of energy and essential
nutrients and compares this to what
is recommended for age, gender,
and activity level. It also determines
BMI and provides information to help
achieve and maintain a healthy weight.
• Let’s Make a Meal – shows how different
meal choices can add up to a healthy day
and gives tools for easy menu planning.
• Recipe Analyzer – provides feedback
and practical examples of how recipes
can be modified to enhance some
nutrients and to control other nutrients.
Lastly, Sysco Account Executives and our
manufacturer partners are a great resource
for product information. They can provide
you with new product and menu ideas,
information on where food comes from,
nutritional information and so
much more.
Yogurt:
Flavours to Favour
Contains 1.5% fat for health-conscious clients.
Made from milk enriched with vitamin D.
Enhanced with a subtle aroma of vanilla.
Featuring a delicate fruit purée without chunks.
Light, velvety and easy-to swallow texture.
Like all Danone Creamy yogurts, Cremix is a source of
calcium, vitamin B2, vitamin B12, phosphorus and
magnesium, making it an ideal snack, dessert or
breakfast. Available in 100 g multi-pack.
Swallowing difficulties may sometimes
complicate eating for some people. To ensure
a healthy and balanced diet, food consistency
may have to be adjusted for their menus. For this
reason, yogurt is very popular and versatile. 1
Available in 6 flavours, each with the light
taste of fruit and vanilla
• Raspberry-vanilla
• Blackberry-vanilla
• Strawberry-vanilla
• Mango-vanilla
• Peach-vanilla
• Cherry-vanilla
According to studies:
•
•
•
Yogurt is a fast-growing menu item in hospitals and senior care,
offering enhanced digestive health benefits. 2
46% of consumers don’t like fruit pieces in yogurt ! 3
Vanilla is consumers' favourite flavour, while vanilla and fruit
combos are among the top flavours for yogurt. 4
• To help Canadian families learn where
food comes from
1 ASSTSAS Newsletter, Volume 3, Number 5, 2008
2 NPD Mega Trends Reports 2009
3 Ipsos Descarie, Barriers to Purchase, Research Report, April 2008
4 ACNielsen MarketTrack, Nat., L52 wks ending November 22, 2008
12 spring 2 0 1 0
2010 s pri n g 13
THE NATURAL GOODNESS OF TEA
Just about everyone loves tea. A soothing cup of hot tea is a universally popular drink. In fact, it’s the second most
commonly consumed beverage in the world (after water); Canadians drink about seven billion cups of tea annually.
But besides its delicious flavour, there’s another reason to drink tea – it also has valuable health benefits.
Targeting sodium
THE FLAVONOID ANTIOXIDANT ADVANTAGE
Flavonoid antioxidants are naturally occurring substances in many fruits and vegetables, and can
help maintain good health. The basis for green, black or white teas is a plant called the Camellia
sinensis. The leaves of the Camellia sinensis contain an especially high amount of flavonoid
antioxidants. In fact, an average serving of Lipton® green or black tea contains a significantly higher
level (actually three to four times higher) of flavonoid antioxidants than a comparable quantity of
orange juice.1
How much sodium is too much?
The average adult Canadian consumes in excess of 3,100 mg of sodium a day.1 This is
twice the recommended amount needed for proper body functions such as maintaining
the right balance of fluids and transmitting nerve impulses. Research shows that
lowering sodium consumption to optimal levels could reduce the incidence of stroke
and heart disease by as much as 30%.2
What are the effects of a diet high in sodium?
The World Health Organization estimates hypertension to be the leading risk factor for
death in the world.3 This is partly because hypertension is common, occurring in nearly
one quarter of the world’s adult population and partly because the management of
hypertension is sub-optimal. “Increased blood pressure is the leading risk factor for death,
causing most of the strokes and much of the heart disease our country faces,” says Dr.
Norm Campbell of Blood Pressure Canada, who spearheaded development of a National
Sodium Policy Statement. “It is estimated that almost one in three Canadians who have
hypertension would have normal blood pressure if there was less sodium in our food.”
What is being done?
The research concludes that the excess sodium in the diet is coming from fast food,
processed foods and packaged foods.4 Therefore, health professionals are advising Canadians
to read the Nutrition Facts Table and choose lower sodium options in processed and
packaged foods. In the fall of 2007, Health Canada created a multi-stakeholder working
group on sodium reduction. This working group is made up of organizations including
government agencies, the scientific community, health professional and health-focused
non-governmental organizations. Their focus is to develop and oversee the implementation
of a strategy to lower the sodium content of Canadians’ diets over the next decade.
How can Dr. Oetker help?
Target your sodium concern by
trying Dr. Oetker Instant Cheese
Sauce Mix and Instant Low
Sodium Gravy Mixes, available
in four flavours:
TEA AND THEANINE
In addition to flavonoid antioxidants, tea also contains theanine, a unique amino acid found almost
exclusively in tea. Theanine may help you focus your attention more effectively and concentrate better
on tasks.2,3
• Instant Low Sodium Beef Gravy
CAFFEINE: KNOW THE NUMBERS
• Instant Low Sodium Brown Gravy
For those who are watching their caffeine intake, tea is a good alternative to coffee. A 250 mL
(1 cup) serving of hot tea contains about one-third as much caffeine as a cup of coffee: 50 mg of
caffeine for tea, compared with 145 mg for coffee.
• Instant Low Sodium Chicken Gravy
• Instant Low Sodium Turkey Gravy
Health Canada suggests daily caffeine intake should be no more than 300 mg daily for women
of childbearing age and 400 mg daily for other adults, so six to eight servings of any delicious
Lipton® tea — such as Pyramid, Organic, Kericho Estate — can be enjoyed on a daily basis and
still be within the recommended limits. Of course, Lipton® also offers a selection of decaffeinated
teas and caffeine-free herbal teas.
Sources:
1 Statistics Canada, Garriguet D. Sodium
consumption at all ages. Health Reports, 2007:18:47-52
2
3
4
The changing face of heart disease and stroke
in Canada 2000, Wielgosz et al, 1999. Ottawa.,
Heart and Stroke Foundation of Canada
And There’s More…
Despite the misperception that tea is a diuretic because of its caffeine content, it is actually hydrating.2,3 Since tea is 99.5
percent water, it can count toward the daily fluid intake recommended by Canada’s Food Guide. And when served without
milk or sugar, tea is a zero-calorie drink. Plus, there’s the delightful lift that tea gives – it’s a perfect mid-afternoon pick-meup that refreshes and renews. Those are just a few of the reasons why Lipton® teas are a smart choice for healthcare. More
importantly though, Lipton® teas have the full, rich flavour that people around the world have enjoyed for more than 100 years.
World Health Organization. The World Health
Report 2002. Geneva, Switzerland: WHO; 2002
He FJ, MacGregor GA. How Far Should Salt Intake Be Reduced? Hypertension.
2003;42:1093-99
For more information, go to www.unileverfoodsolutions.ca or www.liptontea.ca
Broccoli Pot Bake
74%
Together with the Rainforest
Alliance, Lipton® is conserving
biodiversity, protecting soils and
waterways and improving the lives
of workers and their communities.
of Canadians
drink tea.
Lipton® has made a commitment
to source all teabags from
Rainforest Alliance Certified™
estates by 2015.
— NPD 2008
1
USDA Database for the Flavonoid Content of Selected Foods, 2003.
2
Gardner E. Eur J Clin Nutr. 2007; 61(1)3-18.
3
Popkin B et al. Am J Clin Nutr. 2006; 83(3): 529-542.
©2009 Unilever Foodsolutions. Trade-mark owned or used under licence by Unilever Foodsolutions, Toronto, Ontario M4W 3R2.
Pork Tortiere
14 spring 2 0 1 0
2010 s pri n g 15
Unintended Weight Loss
and the Supplement Solution:
The Importance of Nutrition
Intervention:
Nutrition intervention is an important factor in
providing a cost effective weight management
program. It is well known that malnutrition in Long
term care facilities are estimated to be between
30 – 60%. In fact residents over the age of 65 are
at greater nutritional risk because of common
physiological changes due to aging and multiple
medical conditions or diseases. Supplementing a
resident’s diet with additional calories and protein
will help promote weight gain and wound healing.
If meal consumption is inadequate and additional in
between supplements are going to waste, then a
Medication Pass Progam is a possible solution.
What is a Med Pass Program?
Medication Pass or Med Pass is the time of the day
when nursing administers prescribed medication to
the residents. Medications are given 3 to 4 times
per day. Usually, medications are taken with 4
ounces of water or juice. In an effort to decrease
unintended weight loss, residents are given 2 to 3
ounces of a caloric dense supplement like Sysco
Imperial Med Plus 2.0 at the same time as their
medications. This method can improve supplement
consumption and help reduce the need for between
meal supplements or snacks.
Identify Who is Appropriate for
Medication Pass Program
How to Implement the Program
1. Foodservice or other designated department
purchases Med Plus 2.0 and dispenses to the
nursing department.
2. Med Plus 2.0 is refrigerated prior to serving.
The 32 fl oz carton of Med Plus 2.0 is placed
on the medication cart. Pour 2 to 3 ounces into
cup and serve with medication*. Follow
Dietary’s food safety policy for any remaining
opened containers.
3. Nursing documents intake in medication
records.
4. Registered Dietitian and interdisciplinary team
monitors resident’s progress and adjust the
care plan as deemed necessary.
*Unless food or milk is contraindicated with medication.
Consult with your pharmacist for any medications that
should not be taken with these type supplements.
Benefits of Med Plus 2.0 Medication
Pass Program
Each ounce of Med Plus 2.0 provides 60 calories
and 2.5g of protein. The No Sugar Added version
provides 50 calories and 2.5g protein. By serving 3
ounces 3 times a day, a resident would receive an
additional 540 calories and 22g of protein in just 9
oz. Sysco Med Plus 2.0 would help reduce the
need and cost for between meal supplements while
ensuring needed calories and protein in a small
volume. So make every ounce count and try Sysco
Imperial Med Plus 2.0 today!
With the help of an interdisciplinary team, identify
the residents at risk for undernutrition or weight
loss. Some of the factors that may identify a
resident for the Med Pass Program follow:
• Inability or refusal to consume normal
volumes of fluid
• Refusal to consume between meal
supplements
• Unintentional weight loss over a 30 day period
• Average intake of milk or protein component of
meal less than 50%
• Average meal intake of less than 50%
• Diagnosis of condition requiring increased
calories and protein
For more information please contact:
SHALIT FOODS · 24-601 Magnetic Dr. · Toronto, ON M3J 3J2
1-800-969-6991 · www.shalitfoods.com
16 spring 2 0 1 0
Variety is the Spice of Life
How true it is!
Marsan’s Puree Essentials are a
creative way to add variety to your
menus, increase intake and plate
appetizing puree meals.
New innovation products from Marsan
Foods are ideas that customers request
with the nutrition content they require.
New to our puree family of products are:
• Puree Essentials Bacon
• Puree Essentials Breakfast Sausage
• Puree a la Carte Scrambled Eggs
and Toast
• Puree a la Carte French Toast
Customer Testimonial
Puree Yogurt Banana Muffin
Marsan Foods has helped create more
variety with our pureed diets through the
use of pureed bread. It allows us to follow
the regular menu cycle more closely.
This has resulted in an increased intake
by the residents. We look forward to new
products created by Marsan Foods.
1 scoop #12 (90g) Puree Essentials
Banana Bread Pdding topped with 2 tbsp
of vanilla yogurt
Odette Statema, RD
Dietitian Extendicare Lethbridge
Recipe Ideas
Puree Trifle Pudding
1 scoop #12 (90g) Puree Essentials Carrot
Cake Bread Pudding layered with 2 tbsp
Strawberry Puree & 2 tbsp vanilla yogurt
Rice Pudding
Mix Puree Essentials Brown Rice with
whole milk, vanilla, cinnamon and sugar.
Top with pureed prunes.
Puree Toast with Peanut Butter
Place smooth peanut butter in steam
table to melt to saucelike consistency,
portion 1 scoop (90g) PE Whole Wheat
Bread onto dish. Ladle 30ml peanut
butter over bread.
Regular Diet Day 1
Puree Diet Day 1
Regular Diet Day 2
Puree Diet Day 2
Breakfast
Breakfast
Breakfast
Breakfast
Alternate
Banana Yogurt Muffin
Alternate
PE Banana Bread Pudding
with Yogurt
Alternate
Peanut butter with whole
wheat toast
Alternate
Heated Smooth Peanut Butter
with PE Whole Wheat Bread
Lunch
Lunch
Lunch
Lunch
Alternate
French toast with Bacon
Alternate
PALC French Toast with syrup
with PE Bacon
Alternate
White fish with dill sauce
Alternate
PE Fish with added dill sauce
Dinner
Dinner
Dinner
Dinner
Alternate
Macaroni and Cheese
Alternate
PE Pasta w cheese sauce
Alternate
Pork sausages
Alternate
PE Breakfast Sausages
Cream of Wheat
Scrambled Eggs
Cream of Potato and Chive
Soup
Roast Beef Sandwich
Spinach Salad
Rice Pudding
Sweet and Sour Pork
Rice Pilaf
Green Beans
Pineapple upside down cake
Cream of Wheat
PALC Scrambled Eggs and Toast
BC Cream of Potato and
Chive Soup
PE whole wheat bread
with creamed horseradish
PE roast beef
PE Spinach with French dressing
PE Brown Rice Pudding
PE Pork with sweet and sour
sauce
PE Brown Rice
PE Green Beans
PE original Bread pudding with
nutmeg and puree pineapple
Cream of Wheat
Bacon with Whole wheat toast
Cream of Mushroom Soup
Hot Turkey Sandwich
Mashed Potatoes
Corn
Trifle Pudding
Lasagna with meat sauce
Carrots
Chocolate Éclair
Cream of Wheat
PE Bacon with PE whole
wheat Bread
BC Cream of Mushroom Soup
PE Whole wheat Bread with
PE Roast Turkey
Mashed Potatoes
PE Corn
Trifle Pudding
PE Pasta layered with
PE Beef topped with puree
Tomato Sauce
PE Carrots
PE Original Bread Pudding
with custard, whip cream
and Chocolate Sauce
2010 s pri n g 17
Mind Matters
Smart Purchasing
Nutrient Recommendations for
Healthy Cognitive Aging
Baby-boomers, born between
1946 and 1964, constitute the
largest age-group in the Canadian
population. As they enter their
senior years, increasing concern
has been directed to the potential
“sleeping giant” of Alzheimer’s
disease (AD).
Nutrition plays a central role in brain
function and recent research suggests
that poor dietary practices, including
excess body weight, may have a negative
bearing on cognitive function later in life.
Earlier this year, 10 studies showed that
the risk of Alzheimer’s disease and vascular
dementia from stroke was increased in
both obese and underweight individuals.
In addition to this, a five-year study of
almost 1,000 subjects uncovered similar
results; that being obese or underweight
in mid-life may increase the risk of future
dementia. Interestingly enough, the same
study also showed that being obese or
underweight later in life (76+years) does
not have this effect.
Turning to specific nutrients, both human
and animal studies have suggested a role
for vitamin D in certain aspects of brain
function. Another nutrient with potential
cognitive benefits is vitamin K. Known for
its role in coagulation, bone metabolism
and calcium metabolism, vitamin K exists
in two forms: phylloquinone found in
green vegetables, oils, legumes, nuts and
spices and menaquinone found in dairy
products, meat and poultry.
The development of Alzheimer’s disease
is associated with vascular diseases
therefore; the benefits of antioxidants to
vascular function may represent ways
for reducing the risk of Alzheimer’s. In
particular, Vitamins A, C, E B-carotene,
selenium, anthocyanins, polyphenols and
compounds of selected culinary spices
and herbs are thought to minimize the
oxidation of brain lipids.
18 spring 2 0 1 0
Deficiencies in the B Vitamins are
recognized as contributors to cognitive
decline. Similarly, a deficiency in EFA’s or
Essential Fatty Acids could be one of the
causes of Alzheimer’s disease.
Maid-Rite Portion Control in Long-Term Healthcare
AGE’s, a group of endogenous sugarprotein compounds, found in high sugar
and fried foods as well as foods subjected
to high and dry heat are thought to
promote Alzheimer’s disease.
In summary, current nutrition research
suggests that:
• Individual nutrients do little to offset
Alzheimer’s disease cascading effects.
A rationally derived combination of
nutrients available through a varied,
low fat, high fibre diet that emphasizes
neuronal, vascular and gastrointestinal
health as well as obesity and diabetes
prevention holds more promise.
• Food preparation methods that
emphasize boiling, poaching, stewing
and steaming may help to reduce the
amount of AGEs in the body, and thereby
delay the onset of Alzheimer’s disease.
• Essential dietary lipids such as DHA of
the omega-3 fatty acids and various
antioxidants may help prevent
Alzheimer’s disease.
Further studies are needed to identify the
specific role of various nutrients and their
interactions, the possible role of nutrients
combined with drug therapy, as well as
environmental factors. Researchers are
currently in the midst of a four-year
prospective study that may shed new
light on the role of overall dietary quality
and specific micro-nutrients on cognition.
Sources:
Report from: The Eighth Annual Health and Nutrition
Symposium. Nutrition and Cognition, Guylaine Ferland,
PhD., University of Montreal, November 2008.
Mind Matters: Evaluating the role of nutrition in the
prevention and treatment of Alzheimer’s disease. Current
Issues, Dietitians of Canada, October 2006.
Many variables contribute to
dietary department costs, with
food items often accounting for the
largest proportion of overall supply
expenditures.
While the purchase price for products is important, veteran foodservice managers
know that other factors should impact purchasing decisions. Some general rules of
thumb include:
• The lowest price may not be the best value.
• Evaluate product regularly and when applicable, follow order guides based on
menu cycles.
• Don’t assume larger sizes are less expensive than small sizes on a comparable basis,
such as per ounce.
• Make use of your supplier’s expertise about their products and their merits;
use them as a resource about new items and trends, and to keep you informed
about special offers.
Another useful tool is to perform intake studies – by identifying what items residents
are not eating and replacing those on menus with items that they accept. A common
hidden cost is increased use of supplements when weight loss results from poor plate
intake. By providing meals that residents enjoy, these added costs are kept to a minimum.
Portion control products developed by Maid-Rite Steak Company, Dunmore, PA and
packed under various Sysco brands specifically for healthcare will contribute to a
more efficient, less costly, and higher quality operation. The foregoing considerations,
and many others, have been scrutinized as part of a stringent R & D process during
which testing and development are incorporated keeping eye appeal, taste, texture,
nutritional density, and cost in mind. New items are introduced after approval and on
the recommendation of an ad-hoc advisory group including Corporate Dieticians, top
management, and peer groups/residents. Among the most popular selections are the
Beef Swiss Steak (pictured), Veal Roulade, and Salisbury Steak.
2010 s pri n g 19
Controlling Costs
and Providing the Best Possible Meal Service
We all know that the economy is tough
and these are uncertain times. No one
knows for sure what tomorrow brings.
The one thing we can be sure of is the
importance of controlling our costs and
providing the best possible meal service to
our Clientele. Sysco has tools available to
our customers that help you monitor your
menu costs and make the best choices
when making operational decisions.
Imagine implementing a menu that you
know will meet your budget prior to
ordering placing your first order! Our
Synergy Dietary Management software
allows our customers to plan nutritionally
balanced menus with budgets in mind.
Linked into our eSysco online ordering
system, Synergy will upload your pricing
and cost out your menus and recipes.
Menu decisions and changes can be made
prior to implementing your next menu.
Menus can also be re-costed at anytime.
Food pricing fluctuates and can vary
based on seasonality and availability of
products. Updating costs regularly in
Synergy allows you to make necessary
menu changes quickly and effectively
before it is too late.
Accurately forecasting production
requirements are another way to control
costs and meet budget requirements.
Synergy generates production forecasts
taking into consideration your menu
and the specific needs of your Client/
Residents. This reduces the risk of
running out of food or having too many
leftovers. Quality of service improves and
you can stay on budget.
This outlet is the flagship location of the
healthy Trendz brand, the brainchild of
Khan, which was developed by himself
and his team in Edmonton. Working
with vendor partners such as Sysco,
Trendz blends industry food trends with
healthy eating principles. Food is made
with wholesome ingredients by in-house
red-seal chefs, using healthy preparation
methods. Served in proper portion sizes,
the food is approved by Alberta Health
Services dietitians.
20 spring 2 0 1 0
We could go on and on about the many
features and benefits of using Synergy.
Our goal is to provide you with the
powerful tools to deliver the highest
possible Client/Resident quality of care
and stay within your budget!
If you have any questions regarding
Synergy, please feel free to contact
either your Sysco Healthcare
Account Executive or Karen Hurley
at Sysco – 1-888-440-2524 ext. 2049.
Forecasted grocery lists in Synergy
allow you to purchase food based on
meeting your production requirements,
not par stocks. When calculating your
ordering needs, Synergy takes into
consideration what is on your menu,
Healthy food
that’s not ‘heart’ to swallow
continued from page 1
your census, Client/Resident customized
requirements, ingredients used in recipes
and generates a suggested order. This
results in lower inventory levels and you
never forget to order what you need!
The healthy Trendz concept has grown
from its first store in 2004 at the Glenrose
Rehabilitation Hospital to five Edmonton
stores in 2009 and six more planned
across Alberta for 2010. Same store sales
have grown a combined 83 per cent in
the past four years and total annual sales
are expected to grow a further 100 per
cent by the end of 2010.
Heart health is on the menu!
Sample Breakfast Items
• Right-Sized Muffins
• Steel-cut Oatmeal
• Omega 3 and Turkey Panini
Sample Lunch Items
• Roast Beef Portobello Panini
• Mediterranean Chicken Fusilli Pasta
Salad
• Low-Sodium Enhanced Flavour Soups