Nourishing News - Fall 2024 by Sysco Canada

Nourishing Kitchen Vol. 6 / P4

Aging in the Workplace / P8

Gluten Free Foodservice Made Easier / P14

Celebrate Diwali Menu Ideas & Recipe / P22

Connecting THROUGH THE SHARED LOVE OF FOOD

As we welcome the vibrant season of Fall, it’s the perfect time to infuse healthcare and senior living with fresh, creative ideas! Let’s rekindle the joy of dining and treat our tastebuds to a burst of inspiration. Register for our upcoming Nourishing Conversations webinar with Cara Rosenbloom RD, on the latest culinary trends and predictions.

This season, let’s dive into innovative recipes, seasonal ingredients, and diverse flavors that bring excitement to every meal. By focusing on nutrition and culinary excellence, we can enhance the overall well-being of residents and patients. For some inspiration check out our latest Nourishing Kitchen volume on page 4.

Join us on this culinary journey, where every bite is a celebration of life . Be inspired by our Diwali Theme Menu and recipe featured on page 22. Learn more about Aging in the Workplace and ensure the wellbeing of your residents and staff through point of sales systems and Diner Participation Reports from Synergy Tech Suite on page 18. Here’s to a Fall filled with fresh ideas, mouthwatering flavors, and a renewed commitment to culinary excellence.

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Food Quality and Safety

Sysco

Nourishing Kitchen

Vol. 6 | 2024

Click HERE to view or download Volume 6 of Nourishing Kitchen’s digital recipe flipbook

Designed in partnership with our vendor community and Sysco’s Culinary Consultants to provide delicious & healthcare friendly recipe ideas that will be sure to make an impact on your senior living menu!

An Autumn Taste Adventure

Embrace the flavours of fall with this delightful twist on a classic Thai dish. Our Thai Red Curry Salmon combines the rich and savory taste of salmon with the warm, aromatic spices of Thai Red Curry, all complemented by the vibrant colours and seasonal bounty of autumn vegetables.

Tender salmon fillets are baked to perfection and then gently simmered in a luscious coconut milk-based curry sauce infused with the bold flavors of ginger, garlic, and Thai Red Curry paste.

The result is a dish that is both comforting and exotic, perfect for cozy autumn evenings. Garnished with fresh cilantro and served alongside fragrant jasmine rice, this Thai Red Curry Salmon is sure to become a seasonal favourite.

Thai Red Curry Salmon

(Serves 25 portions)

Ingredients

25 x 3 oz Ocean

5 tbsp Red Curry Paste

4 cups Coconut Milk

8 tbsp Garlic, minced

5 tsp Ginger, minced

1 cup Onions, diced

½ cup Coriander, chopped

8 tbsp Lime juice

3 tbsp Birds-Eye red pepper, bias sliced

½ cup Lemon grass, finely diced

4 tbsp Palm sugar

5 tbsp Salt

3 tbsp Fish sauce

1 cup Vegetable oil

1 Lime, sliced

Directions

• Preheat oven to 215° C (420° F).

• Thaw Salmon according to package directions and pat fish with a paper towel.

• Place salmon on a baking pan with parchment paper.

• Season salmon with salt and pepper and bake for 8 minutes. Ensure the salmon reaches an internal temperature of 75°C (165°F).

• Preheat a pan on mid-high heat with vegetable oil

• Add ginger, garlic, onions, and coriander to the pan and sauté for 3 minutes to help build flavour

• Place lemon grass, red curry paste, and palm sugar into the pan.

• Sauté for an additional 3 minutes or until sugar starts to dissolve.

• Deglaze with lime juice and fish sauce.

• Add coconut milk to the mixture, and simmer for 15 minutes. Place the salmon into sauce and cook for 8 minutes.

• Garnish the dish with birds-eye pepper, lime slices, and fresh coriander.

Please visit our website for more information and exciting recipe ideas or contact your Export Packers Sales Representative. www.oceanjewelseafood.com/foodservice/healthcare

Aging in the Workplace

Kira Prtenjaca NM Nutrition Services Consultant

Working in seniors living, it is very likely that at some point you will work with colleagues who have been with the organization for many years, up to several decades. These colleagues bring a wealth of experience and knowledge and leave big shoes to fill once they retire. Your team may be a mix of seasoned team members who may be hesitant to change, as well as newcomers who bring fresh perspectives, but less experience. As your team evolves, you may ask, will I find the right people? How will I train new team members and support the experienced members? These are common questions that many organizations will have to face as they navigate intergenerational work environments.

1 The Impact of an Aging Workforce

Baby boomers, defined as those born between 1946 and 1965, represent the largest generation in Canada.1 Moreover, older workers in Canada, usually defined as people older than 55, nearly tripled in number from 1996 to 2018.2 As of October 2021, 68.2% of people aged 55 to 64 were working.3 As this population retires, younger workers will need to fill this significant gap in labour and experience.

2 Factors Driving Continued Workforce

Participation Among Older Adults

Several factors contribute to older adults staying in the workplace.

• People are enjoying longer and healthier lives, motivating them to stay socially and physically active through work.4

• Financial considerations may delay retirement - in 2022 one in five seniors aged 65 to 74 were employed—almost half of them by necessity.5

• Due to the smaller generations following the baby boomers, there is a demand for workers to stay in the workforce to help ease the labour shortage.7

Challenges in Healthcare and Seniors Living Foodservice

As the workforce continues to age, healthcare and senior living foodservice departments face several challenges that require careful consideration and planning. These challenges may include:

1. Absenteeism is less common with older workers, however they may need longer recovery times when dealing with injuries or illnesses.6

2. Lower workplace engagement due to lack of recognition, job-related stress and feeling unsupported in the work environment.6

3. Some aging staff members are finding it challenging to keep up with the physical demands of their role, especially with shift work. This may lead to added strain in the workplace. 6

Addressing these challenges requires proactive measures and a comprehensive approach that recognizes older workers and their contributions to the organization. Additionally, providing a safe work environment through proper equipment, training, support and risk assessment is imperative.6

organizations can establish a more inclusive and supportive workplace culture benefiting all experience levels

Strategies for Addressing Aging Workforce Challenges

Programs and initiatives that encourage intergenerational collaboration and workplace well-being will support your team to ensure the successful transfer of knowledge and experience to newer members.

1. Intergenerational Workshops and Training: Regular workshops and in-service training for all team members can facilitate knowledge sharing between employees from different age and experience groups. This can help employees acquire valuable insights from their experienced colleagues and learn new material and procedures together as a team.

2. Supporting a Culture of Transparency: Nurturing honesty and encouraging your team to come forward with challenges helps everyone be successful. This could also include supporting team members with one-on-one meetings and peer support to work together on solutions.

3. Cross-Training and Development: Offer opportunities to participate in other areas of operations to promote cross-training and team development. Involve kitchen staff in budgeting and purchasing processes, menu planning, etc. Empower cooks and dietary aides to take charge of inventory management and ordering. This approach will help keep the budget on track and make the kitchen operations more efficient and collaborative.

4. Proactive Recruitment and Recognition: Implement proactive recruitment processes, including employee development and growth, network and engage with potential hires, such as visiting schools to promote your company as a future workplace.

5. Consider Incentives: Include appreciation events, recognition & rewards programs and team-building events! Choose to recognize team members regularly, both formally through performance reviews and reward programs, as well as informally, including shout-outs, cards/notes, and being present - goes a long way!

6. Flexible Scheduling: Older workers may be seeking more flexible work options as they begin to transition to retirement. A flexible approach to staff scheduling, and accommodating casual and seasonal workers, will enable better planning and allocation of much-needed time off for hardworking team members.

7. Mentoring and Coaching Programs: Seasoned workers offer a wealth of knowledge and experience that is incredibly valuable to an organization – offering them opportunities to mentor new team members can help foster a sense of belonging and recognition for their important contributions. These programs provide individualized guidance to employees, supporting their development and progression at all levels within the organization.

8. Technology Integration: Introduce new technology to streamline processes, allowing team members more time to connect with residents and fulfill their work responsibilities. Technology can also help to facilitate interdepartmental communication, thereby fostering a collaborative work environment

By leveraging these strategies, organizations can establish a more inclusive and supportive workplace culture benefiting all experience levels.

The aging workforce is a growing reality that requires proactive and thoughtful management. To address this, organizations should consider focusing on implementing effective change management strategies, fostering adaptability among employees, and embrace creativity in the workplace. By doing so, operators can create an environment that promotes collaboration between seasoned team members and new talent, leading to the discovery of innovative solutions that benefit the entire team and drive overall success.

References

1.The Daily — Millennials now outnumber baby boomers in Canada. Government of Canada, Statistics Canada. Published February 21, 2022. Accessed August 1, 2024. https://www150.statcan.gc.ca/n1/daily-quotidien/240221/dq240221a-eng.htm

2.Insights on Canadian Society Results from the 2016 Census. Government of Canada, Statistics Canada. Published July 25, 2019. Accessed July 5, 2024. https://www150.statcan.gc.ca/n1/pub/75-006-x/2019001/article/00011-eng.htm

3.The Daily — Labour Force Survey, October 2021. Government of Canada, Statistics Canada. Published November 5, 2021. Accessed July 12, 2024. https://www150.statcan.gc.ca/n1/daily-quotidien/211105/dq211105a-eng.htm

4.Promoting the labour force participation of older Canadians. Government of Canada, Employment and Social Development Canada. Published April 28, 2022. Access August , 2024. https://www.canada.ca/en/employment-social-development/corporate/ seniors/forum/labour-force-participation.html#h2.1

5.Employment by choice and necessity among Canadian-born and immigrant seniors. Government of Canada, Statistics Canada. Published April 24, 2024. Accessed July 20, 2024. https://www150.statcan.gc.ca/n1/pub/36-28-0001/2024004/article/00002-eng. htm

6. Aging Workers - CCOHS. Canadian Centre for Occupational Health and Safety. Published June 6, 2022. Accessed July 25, 2024. https://www.ccohs.ca/oshanswers/psychosocial/aging_workers.html

7. The Daily — In the midst of high job vacancies and historically low. Government of Canada, Statistics Canada. Published April 27, 2022. Accessed July 18, 2024. https://www150.statcan.gc.ca/n1/daily-quotidien/220427/dq220427a-eng.htm

In just 3 simple steps, Campbell’s® Classic Soups can be adapted to meet thickened fluid diets.

• Blend until smooth

• Strain the soup into a container. Retain soup for step 3. Discard particulates

• Blend soup with a hand blender stirring in a circular motion to reach desired consistency

• Heat soup to 71°C (160°F)

• Perform IDDSI flow test to ensure compliance to www.iddsi.org

CLASSIC SOUP, CONDENSED

*Reconstituted 1.36 L (48 oz) can of soup is equivalent to 2.27 L (96 oz) of prepared soup.

This chart is directional and was created using a powdered thickener made from a gum blend. Adjustments may be required at time of preparation to meet targeted level.

Soups have been evaluated against the IDDSI critical framework criteria following instructions in this guide and point of service holding temperature at 71°C (160°F).

You Can Count on Hellmann’s Salad Dressings to Consistently Deliver Delicious Flavour. You Can Count on Hellmann’s Salad Dressings to Consistently Deliver Delicious Flavour.

KEY BENEFITS:

• Makes salads craveable and encourages uptake of healthy vegetable, legumes, and proteins.

• Salad Dressings are free from trans fats, artificial colours and flavours as well as being free of most major allergens.

• Dressings are versatile and reduce complexity, when creating flavour, back-of-house.

• Dressings are perfect for plant-forward diets.

Contributed by Doris Foster Director, Support Services Ontario Shores Centre for Mental Health Sciences & Vice President Celiac Canada

Gluten-Free Foodservice MADE EASIER!

In 2022, Celiac Canada conducted an online health survey. 7,500 Canadian adults living with celiac disease or glutenrelated disorders responded. One of the three themes to emerge from the survey was concern surrounding access to safe gluten-free (GF) food.

This concern is heightened in healthcare facilities where patients/residents don’t have access to their own kitchens, and particularly in long term care where residents have long stays and may not be able to advocate for themselves. Celiac patients/ residents who ingest even small amounts of gluten can develop significant symptoms and over time get

very sick.

75% of respondents to the Celiac Canada survey, who had been in hospitals or retirement homes, stated that obtaining GF food is difficult at least some of the time in these facilities, and 20% said they found it difficult to obtain GF food often or very often.

In a 2023 survey of 156 food service managers in Canadian healthcare facilities, only about 60% of managers felt they met the needs of this growing population. Many of these managers indicated they would utilize an online gluten-free resource for food service if it was provided by Celiac Canada.

Gluten-Free Food Service in Health Care: A Practical Guide

Gluten-Free Foodservice in Healthcare: A Practical Guide LINK

“ Residents in long term care often have challenges obtaining GF food”

A Practical Guide

In response to the above concerns and the needs of food service managers, Celiac Canada created a free guide with downloadable teaching tools to help you teach your staff. Please use this guide to help you improve your service and keep celiac patients safe and healthy. Also share it with your networks.

Celiac Canada would like to thank you for making efforts to better meet the needs of those with celiac disease in your facilities. We would also like to thank Sysco for sharing this information via their communication channels. Together we can make life better for this growing patient population!

TOP TIPS TO IMPROVE YOUR GF FOODSERVICE

• Find out what the patient/resident likes, then try to match what you can provide to their preferences, consider asking the family to bring in favourite items.

• Swap out gluten-containing thickeners, soup and gravy bases, soy sauce and salad dressings for GF equivalents – this allows more “regular” diet items to spread to the GF diet

• Utilize a “write-in list” of GF items that are always available to add variety to the diet e.g. individual frozen GF muffins or pancakes

• Don’t serve GF bread cold, it needs to be warmed or use other alternatives like wraps

• Teach staff how to minimize crosscontamination

• Encourage your staff to be customer focused and thank them for their efforts!

For more on howyoucan improveyour GF foodservice, pleaseseethe tipsonpage 14ofSysco’s SpringIssueof NourishingNews. ClickHERE to read it now!

of the GF items she prepares

Nourishing ConversationsMatt Rolfe/ P4 Meet Nutrition Services / P6 Gluten Free Diets in Healthcare/ P12

Erin Woods, Cook at Ontario Shores showing some

LOWER SODIUM FULLY COOKED PORK SAUSAGE LINKS (SKINLESS) (200 x 0.8 oz)

ABOUT JIMMY DEAN SAUSAGE LINKS:

• Over 50% less Sodium than our current links

• Sodium has been reduced from 380mg to 180mg

• Perfect for Senior Retirement Homes, Healthcare and breakfast bars

• Consistent flavour and performance

• Made with premium cuts of pork with no artificial fillers or MSG

• Virtually no shrink

TYSON FOODS CANADA INC.

For more information, samples and cutting opportunities, please contact your Broker Representative.

West of Canada: Binner Marketing & Sales (1-800-665-0160)

Ontario: McCormack Bourrie (1-905-738-8511)

Québec: Performance Courtier Alimentaire (1-514-237-3979)

Maritimes/Atlantic: Concord National (1-902-468-8990)

Tyson Code: 10000039368

SUPC: 5483189

TOL Code: 50812

GTIN: 00077900000362

Case/Pack: 200/0.8 oz

Case Net Weight: 10 Lbs

Shelf Life: 365 Days

How a Flexible Point of Sale System Can Help You Increase Dining Revenue & Stay Compliant

Boosting Dining Services Revenue with Point of Sale Tools

As resident expectations evolve, our approach to delivering exceptional care and service must evolve as well. Today’s seniors seek more than just a place to live; they desire a vibrant community where their needs are met with efficiency and personalization. At the heart of

this experience is foodservice, which plays a crucial role in enhancing resident satisfaction and well-being. By providing a diverse, flexible, and personalized dining experience, we can create a welcoming atmosphere that feels like home and fosters a sense of community.

Explore how not only meet driving optimal into enhancing Implementing Plans:

Transform meal plans needs. From dining options, enhance your boosting

Launching Capture more providing staff. Implement customizable dining options members.

how a modern Point of Sale system can meet but exceed these expectations, optimal revenue that can be reinvested enhancing resident experiences

mplementing Integrated, Flexible Meal

Transform the dining experience with flexible plans that cater precisely to individual From points-based plans to unlimited options, learn how you can significantly your dining services income while resident satisfaction.

Launching Staff Dining Programs:

more opportunities for income while convenience and value to your Implement seamless payment options, customizable employee discounts, and flexible options to retain and attract team

Capturing Guest Meals:

Don’t miss out on extra revenue from family and friend visits! Learn how a POS system with guest payment options can offer a seamless dining and purchasing experience.

Customizing Add-Ons and Upsells:

Ensure your residents, guests, and staff receive their ideal plate while you maximize revenue

opportunities. Discover how customizable forced modifiers and prompts in a Point of Sale system helps you capture every meal personalization.

Learn more about these and get event more revenue-driving ideas by downloading this new E-book: 9 Ways to Capture More Dining Revenue in Your Senior Living Community with a Flexible Point of Sale System.

Staying Compliant with Instant Diner Participation Reports

As per the Retirement Homes Act 2010, daily or regular health and status checks help ensure resident well-being. An important indicator for a required wellness check is an unexpected missed meal.

Point of Sale systems with builtin Diner Participation Reports

help you stay compliant with automatic digital logs of diner participation, so your team is instantly alerted of unusual activities. Plus, you’ll be able to instantly provide proof of provision of service, something the RHRA looks fo. In the event of an inspection, all your records can be retrieved in just a few clicks.

Synergy Tech Suite’s Point of Sale System recently released new & improved Diner Participation Reports with instant digital logs that track and identify when a resident has missed a meal, or several meals, in a row.

Settings include the ability to flag residents who dine with you only for specific meals, as well as a space for notes to indicate the “reason for meal refusal”, helping to keep the report accurate and streamlined.

Schedule a demo to learn more and discover why communities like Amica Senior Lifestyles and Schlegel Villages recently made the switch to digital Diner Participation Reports in Synergy Tech Suite’s Point of Sale system.

Chicken Panini on Original Teardrop Naan

APPETIZER

Indian Barley Soup

Vegetable Samosa

MAINS

Chicken & Tofu Green Curry with Sweet Potato with Sauteed Spinach & Naan Bread

Chickpea Chana Masala with Seasoned Cauliflower & Turmeric Basmati Rice

DESSERTS

Coconut Ladoo

Fruit Custard

Contact

Spiced Chai Tea Tea of Coffee

Diwali Snack Cart Ideas

DRINK IDEA: MASALA CHAI

Did you know? In Hindi, Masala means spiced and chai means tea, so Masala Chai translates to spiced tea.

SNACK IDEA: RICE PUDDING

Tip: Serve rice pudding in a small ramekin or disposable bowl with lid.

Chickpea Chana Masala

INGREDIENTS

• 25 each tomatoes, fresh, medium

• 6.25 L canned chickpeas

• 500 ml vegetable oil

• 60 ml cumin seed

• 12 each white onions, chopped

• 60 ml garlic, minced, puree

• 60 ml fresh ginger root, puree

• 75 ml Garam Masala

• 60 ml mild chili powder

• 60 ml dried coriander

• 45 ml table salt

ADDITIONAL NOTES

Decoration Idea: Add a special touch to meal services with a Diwali Card.

Activity Idea: Host a craft activity for residents to create their own diyas.

Did you know? Diyas symbolize goodness and purity.

DIFFICULTY: YIELD:

PORTION:

PREPERATION

1. Blend tomatoes in food processor or blender. Drain and rinse chickpeas. Cook chickpeas in pressure cooker or boil until soft.

2. Heat oil. Add cumin seeds. When they sputter, add onions. Fry until onions are transparent.

3. Add ginger and garlic purees. Fry for about 5 seconds and add tomato puree. Cook for 7-8 minutes. Add Garam Masala, chili powder, coriander and cooked chickpeas with its water. Cook for 5 minutes.

4. Add salt. Cook for 5-8 more minutes.