Nourishing News - Spring 2024

Nourishing ConversationsMatt Rolfe/ P4

Meet Nutrition Services / P6

Gluten Free Diets in Healthcare/ P12

Connecting THROUGH THE SHARED LOVE OF FOOD

Welcome to the Spring issue of Nourishing News! As the winter chill gives way to the blooming of flowers and the return of vibrant colors, our taste buds also yearn for fresh and exciting flavors. In this issue, we have curated a collection of mouthwatering recipes and captivating stories that celebrate the joys of the season.

In addition to our culinary creations, we have also delved into the fascinating world of food culture and traditions with culturally diverse recipes that you can add to your menu and ideas for upcoming special event menus.

As always, we strive to provide our readers with practical tips to elevate the dining experience. In this issue, you will find articles on how to improve the safety and quality of gluten free diets within healthcare, through resources created by Celiac Canada. We highlight our team of Registered Dietitians and Nutrition Managers in our “Get to Know Nutrition Services” article and share new product ideas and foodservice technology innovations.

We hope that this issue will ignite your culinary creativity and inspire you to embrace the flavors of the season. Happy Spring!

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Food Quality and Safety

Sysco is committed to providing the best selection of fresh fruits and vegetables, while ensuring sustainability, food safety, and traceability throughout our supply chain. Our produce is sourced from local and regional farmers, as well as trusted global suppliers, to bring you a vast array of flavours, colours, and textures that your customers will love.

“Croissants are among the top 5 breakfast sandwich carriers on menus today!”

DatassentialMenuTrends,2022

Croissant Butter Bun

Round. Flaky. Buttery.

Made with 100% butter, Baker’s Source® Croissant Butter Bun combines the buttery and flaky goodness of a traditional croissant with the function of a bun. The ultimate carrier, this unique bun brings culinary magic to your menu. From elevated breakfast to decadent burgers, the exceptional flavour and texture will have your guests craving more!

Made with all-butter. No Margarine. Ever.

Our Clean Label; made with no artificial colours, flavours, preservatives, or emulsifiers.

Performance of a bun with the soft airy texture of a croissant.

Get to Know Nutrition Services

EMILY DOMINGUES NM, NUTRITION SERVICES CONSULTANT, SYSCO CANADA

Nutrition Services Consultant

Sysco Canada’s Nutrition Services offers insights on trends, research, and best practices for nutrition in foodservice within Healthcare and Senior Living. Our team is made up of Registered Dietitians and Nutrition Managers who are nutrition experts and create a diverse suite of tools and resources to help support our customers.

March is Nutrition Month!

Nutrition Month brings awareness to the important role that food plays in our overall health and well-being. This year, Sysco is celebrating Nutrition Month through the theme of ‘Delivering Nutrition’ to highlight the important ways that Sysco Canada supports nutrition through its people, technology, product solutions, and connections.

Make sure to check out our Nutrition Month celebration toolkit – ask your Sysco account representative for more information!

Nutrition Services helps “Deliver Nutrition”!

Alongside our sales team, our team works closely with our customers to help deliver nutrition to their residents by supporting them with our menu management tools, educational resources, recipe ideation and product solutions. Some of our supporting tools include:

• Foodservice technology: Our Synergy Tech Suite menu management software assists our customers with menu planning best practices, including nutritional and costing analysis, standardization of therapeutic diets, production, and much more!

• Menu Resources & Tools: Our team offers a variety of resources and toolkits to support our customers with staff training, menu implementation, special event menus, emergency preparedness and more!

• Recipe Ideation & Product Solutions: Our team collaborates with our Sysco Culinary Specialists and vendor partners to develop recipes and offer menu ideation product solutions for customer menus. Recipes have been developed with production, cost, nutrition, and resident needs in mind. Our latest recipes can be found in our Nourishing Kitchens flipbooks or within Synergy Tech Suite under our New Recipes box.

• Stay Connected with Customers & Partners: Stay connected with our Nutrition Services and Healthcare team by following our Healthcare & Senior Living LinkedIn page. For more information on any of our resources, you can reach out to our team at nutrition.services@corp.sysco.ca or contact your Sysco account representative.

Ask a Nutrition Services Consultant – how would you describe your role?

As Nutrition Services Consultants, our top priority is supporting our Healthcare and Senior Living customers with menu development while navigating the changing healthcare landscape. We also participate in and lead different initiatives to ‘deliver nutrition’ to customers and their residents. Every year I love participating in Nutrition Month to support Dietitians of Canada’s goal in helping people understand the connection between food and health, creating social media content to bring awareness to this important month!

Check out our resources:

• Nourished Aging Toolkit series: Diabetes Management, Malnutrition, Dysphagia Education: Fluids, Wound Care, Retirement Essentials

• Special Event Menus: Spring-Sumer 2024 Special Events menus include: Cinco de Mayo, Easter, Backyard Campfire Day, Beach Party, Canada Day, Eid al-Fitr, Farmers Market, Mother’s Day, Father’s Day and Hawaiian Luau!

• Emergency Menus: No Power, No Water, Low Labour Menus

• Outbreak Management Resources: Dining at a Distance, Elevate the Plate and Staffing Support

• Sysco Menu & Implementation Toolkit: Seasonal 4-Week Menus in Synergy Tech Suite available for menu ideation or to be used as a building block

Meet Our Nutrition Services Consultants!

KRISTINA PARSONS, MSc, RD | Manager, Nutrition Services & Marketing

Kristina is a Registered Dietitian with the College of Dietitians of Ontario and is a member of Dietitians of Canada. Kristina obtained her Masters of Science in Epidemiology at McGill University, where she gained training in health research, public health and knowledge translation. She leads the Nutrition Services team to deliver innovative menu services, resources, and communications, leveraging Synergy Tech Suite to support healthcare & senior living customers.

Favourite weekend past time: Hiking, making sure to pack some yummy snacks to enjoy at the summit!

Current obsession: Reading all 7 novels by the Bronte sisters, fueled by tea and biscuits!

EMILY DOMINGUES, NM | Nutrition Services Consultant

Emily is a Nutrition Manager with the Canadian Society of Nutrition Management. Emily is a graduate of Ryerson University with an extensive background in menu systems, product knowledge, and menu development and implementation in many care and hospitality settings. Emily leads the Sysco database initiatives including the seasonal Sysco menus.

Favourite weekend past time: Spending time with my family, sharing meals and having quality time.

Current obsession: Watching videos on organization.

Lillian Lau, MScAHN, RD | Nutrition Services Consultant

Lillian is a Registered Dietitian and a member of Dietitians of Canada. She earned a Bachelor of Applied Science in Applied Human Nutrition from the University of Guelph and a Master’s of Science in Applied Human Nutrition from Mount Saint Vincent University in Halifax, Nova Scotia. With prior experience as a Clinical Dietitian in long-term care settings, Lillian possesses abundant expertise in the senior living sector. At Sysco, Lillian provides support for customer accounts and menu management while also contributing to marketing initiatives, including toolkits.

Favourite weekend past time: Whipping up a storm of sweets in the kitchen!

Current obsession: Crocheting Amigurumi

Nancy Ma, NM | Nutrition Services Consultant

Nancy Ma has a Bachelor’s degree in Applied Sciences from the University of Guelph and is an active member of Canadian Society of Nutrition Management. Nancy has a wealth of knowledge and experience in Synergy Tech Suite, Food Service Operations and the senior living segment. Nancy lives in Ontario on a country property an hour north of Toronto accompanied by her husband, two children, and a collection of beloved pets. She cherishes life’s uncomplicated pleasuresdelicious food, great company and a good true crime podcast.

Favourite weekend past time: Undertaking a new wood-burning project.

Current obsession: Finding an all-time-favourite food spot for all my favourite cuisines – so far, I have got Thai, Vietnamese and Italian checked off.

Brittaney Berendsen, RD | Nutrition Services Consultant

Brittaney is a Registered Dietitian with the College of Dietitians of Ontario. She earned a Bachelor of Science, Honors Specialization in Nutrition and Dietetics from Western University. She possesses expertise in the healthcare and senior living sector through her diverse background in foodservice encompassing acute care, complex care and long-term care. She also has prior experience in pharmaceutical sales and private practice. Brittaney is eager to bring her collaborative, customercentered approach to the Nutrition Services Consultant team!

Favourite weekend past time: Hiking with my Greyhound and cooking delicious meals for friends/ family!

Current obsession: Cozying up under a blanket with a cup of coffee, some biscotti and a good book or show!

KAITLIN CHARD, MAN, RD | Nutrition Services Consultant

Kaitlin is a Registered Dietitian with the College of Dietitians of Ontario and a member of Dietitians of Canada and the Gerontology Network. Kaitlin obtained her Master of Applied Nutrition from the University of Guelph. Kaitlin brings experience and knowledge of the daily operations of food services in long-term care. Kaitlin is the Nutrition Services IDDSI project lead, supporting customers through menu and recipe development.

INGREDIENTS

1/2 cup (125 mL) Becel® Unsalted Plant Butter

1 1/4 cups (300 mL) all-purpose flour

1 tsp. (5 mL) baking soda

1/2 tsp. (2 mL) salt

1/2 cup (125 mL) firmly packed light brown sugar

1/4 cup (60 mL) granulated sugar

1 egg

1 tsp. (5 mL) vanilla extract

1/2 cup (125 mL) Semi-Sweet Chocolate Chips

1/4 tsp. flaked sea salt

Instructions

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3 .

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c o m p l e t e l y

Breaded Sole Gluten-Free

Gluten intolerance is on the rise in Canada.

The Canadian Gluten Free Foods & Beverage Market is projected to witness a CAGR of 9.1% over the next ve years. Toppits Gluten-Free Breaded Sole not only satis es this growing demand but delights with a savoury lemon pepper avour and crunchy bite. Cut from whole muscle llets, a source of protein and omega-6 and omega-3 polyunsaturates, it makes an ideal choice for healthcare residents with gluten-intolerant diets.

Gluten-Free Breaded Sole Fillet

Improving the Safety and Quality of Gluten-free Diets in Health Care

Doris

Ontario Shores Centre for Mental Health Sciences

Jennifer McDonald is Manager Nutrition Services at Ontario Shores Centre for Mental Health Sciences in Whitby, Ontario

In the twenty years I’ve worked in hospitals, I can appreciate how patients sometimes feel the food service could be better. When I became the Manager of Nutrition Services at Ontario Shores Center for Mental Health Sciences in 2015, it was the first time I had the privilege of working in a “scratch” kitchen with Red Seal cooks. This new role opened up many opportunities for improvement, one of them related to the glutenfree (GF) diet restriction. It was evident that this restriction lacked variety because a lot of the ingredients in our recipes contained wheat products. We modified recipes to swap out gluten-containing items for GF ingredients (see examples below). This meant we could allow many more “regular” items on the GF diet.

Jennifer McDonald Manager, Nutrition Services

Foster Director, Support Services

Over the past five years there has been an increase in patients and staff requiring GF food. It is really important to make sure the diet for these patients is truly GF so patients do not develop negative symptoms. Also because of the relatively long length of stay at our facility (months to years) the diet needs to be good quality and have variety.

Although some of the suggestions below relate more to “scratch” kitchens than outsourced operations, there are ways we can all improve GF food service offerings.

• Have someone on your team find out from the patient/ resident/family member on admission what the patient/ resident normally eats at home and what you can provide. This helps reduce food waste and improve satisfaction. There is no point sourcing and serving items they don’t like or can’t eat.

• Get your frontline staff onboard, help them to think “outside the box” to adjust recipes, or make new items to offer more and better tasting GF products. Encourage them to experiment and take pride in their work!

• Arrange for patients or staff to directly thank the cooks for their effort and creativity – this helps cooks understand the positive impact they can make.

• Encourage the use of GF items across as many diets as possible to maximize menu variety. For example:

• Use GF starches or less liquid to make more entrées GF

• Use GF soup and gravy bases, GF soy sauce, and GF salad dressings

• Consider altering simple baked desserts e.g. use GF oats and GF flour in apple crisps. This is a cost-effective way to provide your patients/residents comfort food.

• Where possible, use a distributor or vendor who makes it easy for you to identify GF products e.g., with Sysco, type “gluten-free” in the search box and you will see all the GF options.

• A “write-in list” or list of GF items that are always available, outside of the menu served that day, can help to provide variety in what can be a very restrictive diet. These items are ideally non-perishable or frozen, and individually wrapped, to easily augment the patient’s menu. For example, include individually wrapped frozen GF muffins or buns, or GF pancakes.

• GF bread served cold is generally not palatable – it tends to be dry and crumble. If you are going to serve GF bread it should either be warmed e.g., place it in a wax paper bag under the lid on the hot side of rethermalization trays, or warm it in a wax paper bag for dining room settings.

• It is important to prevent cross-contamination as even small amounts of gluten can negatively affect the health of those requiring a GF diet triggering symptoms and causing damage to the digestive system. Ways to limit cross contamination include:

• Prepare GF items first before gluten containing items

• Use clean utensils and equipment for GF food preparation

• Label all containers and individual portions of GF products clearly

• Use squeezable containers of condiments or individual condiments to eliminate the chance of double-dipping

• Do not use the same water to heat/reheat GF pasta and gluten containing pasta, use a separate strainer

• Do not use the same oil to fry gluten-containing and GF food

• If you really cannot control cross-contamination in your kitchen, consider pre-packaged “free from gluten” meals which just need heating- however this limits variety. One supplier of such meals is Apetito HFS.

• Especially for long stay patients, it is important to offer as much variety as possible. Consider bringing in some items you don’t normally serve from the grocery store to augment variety. The family may also be able to bring in some favourite foods to increase variety. Make sure these are labelled GF with the client’s name and date.

• Put yourself in the shoes of the patient, or think about if the patient was your loved one, what can you do within your resources to make life better for them?

Celiac Canada, the only national charity championing how to find, treat and cure celiac disease, has recently developed a free helpful guide packed with information to help you improve your service for the growing GF population. It includes teaching tools for front line staff and can be downloaded here. Celiac Canada would like to thank Sysco for helping to promote this important resource.

Erin Woods - Cook at Ontario Shores Centre

Please help Celiac Canada by sharing this resource with other food service managers in your network. Download the resource and keep it as a reference to help you when training staff or when you have questions related to GF meal service. Download Guide

Why was the guide created?

Here’s the full story. Celiac patients in hospitals and long-term care residents who cannot advocate for themselves are often served food containing gluten, which can lead to horrendous symptoms and even death if they’re fed unsafe food for long enough. Tiny amounts of gluten can have severe consequences.

Many healthcare workers and managers have not been trained in glutenfree food service and are unaware food they serve may make those in their care sicker. The guide solves a serious problem that could save lives.

“I wish my mother’s care home workers had the guide to keep her safe. Unfortunately, after repeated cross-contamination, she deteriorated rapidly until her death. This guide could save thousands of lives,” hopes Linda Sill of Kitchener, Ontario.

1% of Canadians have celiac disease (CD), an auto-immune condition that triggers the body to attack itself after ingesting gluten from grains like barley, rye, and wheat. CD has 200+ physical and neurological symptoms.

“Given pressures in healthcare, it’s challenging to meet the needs of a variety of diets, and many workers haven’t had the chance to get trained,” explains lead author Doris Foster, who was a Registered Dietitian and Director Nutrition Services in hospitals for many years. “We did a global scan but found very few comprehensive training resources for glutenfree food service in healthcare.”

So, Celiac Canada (CCA) created a free guide with downloadable tools that make it easy for managers to teach staff key points. “Learning to serve safe, great-tasting gluten-free food improves patient health and quality of life significantly,” explains Foster. Thanks to the CCA’s Quebec Chapter for financial support for this resource.

Canada’s largest food service provider, Sysco is sharing the guide with customers, at healthcare & senior living events across the country and on LinkedIn. “It’s a great tool operators can use to learn how to support this growing dietary challenge,” explains Sarah Emmerton, RD, VP, Healthcare & Senior Living.

The number of people diagnosed with gluten disorders is growing. Celiac Canada plans future resources for the food service sector to help people with CD eat safely when away from home.

Celiac Canada Research Team

Thank you Sysco for helping us get the word out to food service managers.

*LGG® L. rhamnosus (probiotic) has been shown to increase cognitive function and is beneficial in the prevention and treatment of gastrointestinal infections and diarrhea.

BB-12® B. lactis (probiotic) has been shown to support gut bifidobacteria (beneficial bacteria), improve bowel function, have a protective effect against diarrhea and reduce side effects of antibiotic treatment. From an immune function clinical studies have shown an increase in the body’s resistance to common respiratory infections as well as a reduction in the incidence of acute respiratory tract infections.

BB-12® and LGG*® are trademarks of Chr. Hansen A/S.

Nutrition Facts

Valeur nutritive

Per 1 container (100 g) pour 1 contenant (100 g)

Calories 80

Riboflavin

Ingredients: Vanilla: Skim milk, Cane sugar, Water, Cream, Modified corn starch, Whey protein concentrate, Active bacterial culture (including probiotic cultures BB-12® B.lactis and LGG*® Lactobacillus rhamnosus), Concentrated lemon juice, Pectin, Natural flavour, Locust bean gum, Vitamin A palmitate, Vitamin D3

Contains: Milk

Nutrition Facts

Valeur nutritive

Per 1 container (100 g) pour 1 contenant (100 g)

Calories 80

Fat

Carbohydrate

Sugars

Ingredients:

Strawberry: Skim milk, Cane sugar, Cream, Strawberry puree, Modified corn starch, Whey protein concentrate, Water, Pectin, Natural flavour, Anthocyanins, Sodium citrate, Calcium citrate, Concentrated lemon juice, Active bacterial culture (including probiotic cultures BB-12® B.lactis and LGG*® Lactobacillus rhamnosus), Vitamin A palmitate, Vitamin D3 Contains: Milk

Raspberry: Skim milk, Cane sugar, Cream, Modified corn starch, Water, Whey protein concentrate, Raspberry puree, Concentrated raspberry puree, Natural flavour, Anthocyanins, Pectin, Paprika, Concentrated lemon juice, Active bacterial culture (including probiotic cultures BB-12®

B.lactis and LGG*® Lactobacillus rhamnosus), Vitamin A palmitate, Vitamin D3 Contains: Milk

Vanilla: Skim milk, Cane sugar, Water, Cream, Modified corn starch, Whey protein concentrate, Pectin, Locust bean gum, Natural flavour, Concentrated lemon juice, Calcium citrate, Active bacterial culture (including probiotic cultures BB-12® B.lactis and LGG*® Lactobacillus rhamnosus), Vitamin A palmitate, Vitamin D3 Contains: Milk.

Delicia® NH Soft Vegan Margarine

Delicia® NH Soft Vegan Margarine is a plant-based product that can be used for spreads or as an ingredient for cooking and baking for your operation. Its form and function make it an excellent, plantbased alternative to butter. With its vegan credentials and lack of soy allergens, bakers can use Delicia to create offerings with broad patron appeal.

Product Features

• Versatile uses: from spreads to ingredient in cooking or baking

• Vegan formula provides universal appeal

• No dairy or soy allergens

• Spreadable from refrigerator - no additional prep For inquiries, contact Geoff Campbell | Geoff.Campbell@bunge.com

Applications

Spreads, baking or cooking. Use in place of butter or other non-vegan margarines.

production settings.

Up to date costing helps you stay on budget

Full integration with Sysco products means you can see the quantity needed, pack size and price

An inside view of product details bring supply chain efficiencies

Scan to Schedule a Demo and Learn More

Recipe photos

Recipe

Farmer’s Market Day

APPETIZER

Hummus with Pretzels

Turkey Vegetable Soup

MAINS

Chicken Cobb Salad with French Baguette

Apricot Honey Pork Chops with Wild Rice and Balsamic Spring Salad

DESSERTS

Triple Berry Crumble

Easy Banana Walnut Cookit

Lemonade

Tea of Coffee

Spring Time Snack Cart Ideas

DRINK IDEA: RASPBERRY REFRESHER

Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda

SNACK IDEA: TEA BISCUIT

Tip: Add a dollop of jam, lemon curd, or creamy butter to your tea biscuits and voila - a perfect match made in pastry heaven.

Chicken Cobb Salad

INGREDIENTS

• 485 g iceberg lettuce

• 485 g romaine lettuce

• 485 g spinach

• 485 g green leaf lettuce

• 3 kg chicken, diced, cooked

• 1.5 kg green peppers, julienne

• 2.65 kg tomatoes, quartered

• 25 ea. egg hardboiled, halved

• 1.5 L French dressing LoCal

ADDITIONAL NOTES

Add a special touch to a meal service with a Farmer’s Market Day card.

Activity: Throw a berry bash and let the residetns whip up some scrumptious strawberry pies!

DIFFICULTY: YIELD:

PORTION:

PREPARATION

1. Wash lettuce and spinach. Break or cut into bite-sized pieces. Portion into individual salad bowls.

2. Arrange 60 g chicken on top of lettuce.

3. Add 30 g green pepper slices, 1/4 of a medium tomato and 1/2 egg in each salad.

4. Serve 30 ml dressing with each salad.