Nutrition Month 2025 Toolkit- Sysco Nutrition Services EN by Sysco Canada

Celebration Toolkit

NUTRITION MONTH 2025

Nutrition Month 2025

The Sysco Canada Nutrition Services team is thrilled to celebrate Nutrition Month 2025 with the theme of The Collective Plate: Collaborating to Bring Food to Life! This month, we shine a spotlight on the incredible collaboration that takes place daily to deliver nutritious and delicious meals in Healthcare and Senior Living communities.

At Sysco, we live our purpose of connecting the world through food and caring for one another. This Nutrition Month, we celebrate the essential roles of dietitians, foodservice professionals, industry partners, and Sysco colleagues who work together to support health and well-being through thoughtful and nourishing meals.

Join the Sysco Canada Nutrition Services team in celebrating Nutrition Month 2025, and the extraordinary professionals who bring food to life. Together, let’s honor the collective plate and the transformative power of collaboration!

Nutrition Crossword

ACROSS:

2 A set of foods eaten together at a designated time.

5 Aid A worker in the foodservice industry, assisting in meal preparation.

8 The surface where food is served and shared.

9 Different types of foods or ingredients used to create a balanced diet.

10 A state of equilibrium, especially in diet and nutrition.

13 Someone passionate about exploring different cuisines.

14 The science of nourishing the body.

DOWN:

15 The process by which the body breaks down food for absorption. 1 A set of foods eaten together at a designated time. 3 The bond formed over shared meals and conversation. 4 To provide the body with necessary fluids. 6 A group of people connected by shared spaces or goals.

7 The practice of being present, especially during meals. 8 The amount of food served or consumed at onetime. 11 To feed and support growth or health.

12 Industry dedicated to preparing and serving food to groups.

Nutrition Word Search

NUTRITION MANAGER

FOODSERVICE

DIETITIAN

CONNECTION

MINDFUL

SENIOR LIVING

FLAVOUR

COLLECTIVE

COMMUNITY

INDUSTRY

FOODIE WELLNESS

DIETARY AID

HEALTHCARE

NUTRITION

NOURISH

VENDOR

TABLE

PLATE

CHEF

Nutrition Word Scramble

IIINEATDT FHEC

OURTTIINN AGRNAME

IADEYRT IAD

ELEILOVCCT

LAETP

DIOOEF

ELTBA

NODVRE

NTIUYSDR

SVCERDOOFIE

LRETEACAHH

OSEINR GILVIN

MOINYCUTM

CEOONNCINT

LLSSWEEN

TUTRINOIN

LOFRVAU

IHSROUN

NIUDLFM 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Nutrition Mad Libs

1. Gather Participants: Invite friends, family, or anyone willing to play the game. The more, the merrier!

2. Collect Words: Ask each participant to provide words of the specified types without revealing the context of the story. For example, if a blank space requests a noun, they can offer any noun without knowing the overall story.

3. Fill in the Blanks: As you collect words, fill them into the corresponding blank spaces in the Mad Libs story.

4. Read Aloud: Once all the blanks are filled, read the completed Mad Libs story aloud. Prepare for laughter, as the unpredictability of the chosen words often results in a silly and entertaining narrative.

5. Enjoy the Laughs: Revel in the hilarity of the resulting story. Discuss the creative word choices and enjoy the unique and often absurd outcomes of collaborative storytelling!

ADJECTIVE

PERSONS NAME

VERB ENDING IN ING PLURAL NOUN VEGETABLES

PLURAL NOUN

In the lively kitchen of Maplewood Senior Living, Chef was busy at her station, carefully stirring her famous Stew. This dish had a reputation for making residents light up with joy, and today she was going all out. Her sous chef, , was stationed beside her, a pile of with so much enthusiasm that a few pieces bounced off the counter. “Focus on the , not on your moves!” laughed the Chef. Nearby, Dietitian and Nutrition Manager were finalizing the day’s menu. “What if we add a refreshing Goddess Smoothie to breakfast?” the Dietitian suggested, raising her eyebrows. “Packed with and just a hint of the residents will love it!” The Nutrition Manager smiled thoughtfully. “Sure, but we’ve got to call it the ‘ ' smoothie,” he said with a grin. “The name alone will get everyone excited.” Meanwhile, over in the dining area, Dietary Aid was setting the tables with precision, carefully arranging each place setting as if preparing for a fancy dinner party. She added her own touch, placing a by each plate as a cheerful extra. The residents always loved her thoughtful additions, and she took pride in creating a warm, welcoming space. Just then, Vendor rolled in with his produce delivery, proudly hauling crates of fresh and other goodies. “Got the best of the season!” he announced, holding up a particularly like a trophy. As the kitchen filled with the rich aroma of stew and the colorful display of smoothies, the residents filed in, filling the room with chatter and smiles. Chef and the rest of the dietary team exchanged glances, each feeling a sense of pride. They knew they hadn’t just made a meal they’d created a special moment for everyone. It was the joy of sharing food, laughter, and care in every bite.

PERSONS NAME

COLOUR

PERSONS NAME

VEGETABLE FRUIT

ADJECTIVE

NOUN

PLURAL NOUN

PERSONS NAME

PLURAL FOOD

ADJECTIVE FOOD

PLURAL FOOD

Nutrition Spin The Wheel

Spin the Wheel Q&A

1. Access the virtual wheel or print and assemble paper wheel.

2. Have each participant take turns spinning the wheel and answering a question from the identified category.

3. Award one point per correct answer. The first person to 3-5 correct answers, wins!

VEGETABLES

1. Sweet potatoes and yams are the same vegetable. (False)

2. Red peppers have more vitamin C than citrus fruits (True)

3. Tomatoes are botanically classified as fruits. (True)

4. Spinach is a rich source of iron. (True)

5. Bell peppers can be classified as both fruits and vegetables. (True)

6. Artichokes are flower buds that haven't bloomed yet. (True)

7. Cauliflower comes in a variety of colors, including orange and purple. (True)

8. Brussels sprouts are a type of cabbage. (True)

9. Eating beets can turn your urine and stool red. (True)

10. Cilantro and coriander come from the same plant. (True)

FRUITS

1. Apples belong to the rose family. (True)

2. Kiwis are native to New Zealand. (True)

Virtual Wheel: LINK

PROTEIN

1. All proteins are made up of the same building blocks called amino acids. (True)

2. Quinoa is a complete protein source, containing all essential amino acids. (True)

3. Proteins are primarily responsible for providing energy to the body. (False, they are responsible for building and maintaining bodily systems and muscles. Carbohydrates are the body's primary energy source.)

4. Eggs are a plant-based source of protein. (False they are animal based)

5. Proteins are involved in the structure of cells, tissues, and organs. (True)

6. Soybeans are a source of high-quality plantbased protein. (True)

7. The protein in milk is called casein. (True) Whey protein is derived from plant sources. (False, it is from dairy products) Proteins play a role in immune function. (True)

3. Oranges are a good source of vitamin D. (False)

4. Watermelons are both a fruit and a vegetable. (True)

5. Pomegranates are classified as berries. (True)

6. Lemons float in water, while limes sink. (True)

7. The skin of a peach is a good source of fiber. (True)

8. Avocados are berries. (True)

9. Cranberries are grown in water. (True)

10. Dragon fruit is a type of cactus. (True)

11. The rind of a watermelon is not edible. (False)

MINERALS

Calcium is the most abundant mineral in the human body. (True)

2. Sodium is a mineral that helps regulate blood pressure. (True)

3. Magnesium is primarily found in dairy products. (False)

4. Zinc is important for the proper functioning of the immune system. (True)

5. Iodine deficiency can lead to thyroid disorders. (True)

6. Copper is a mineral essential for the formation of red blood cells. (True)

7. Potassium is primarily found in high amounts in processed foods. (False)

8. Phosphorus is a mineral crucial for bone and teeth formation. (True)

9. Fluoride is added to drinking water to prevent iron deficiency. (False, it is added to help with dental health

Spin the Wheel Q&A

CARBOHYDRATES

1. All carbohydrates are sugars. (False, carbohydrates are made up of sugars, starches and fibre).

2. Fiber is a type of carbohydrate. (True)

3. Simple carbohydrates are also known as complex carbohydrates. (False, Simple carbohydrates are easily absorbed allowing for quick energy. Complex carbohydrates contain more fibre and take longer to digest, providing more long-lasting energy)

4. Glucose is the primary fuel for the brain. (True)

5. Carbohydrates are stored in the body as glycogen. (True)

6. Whole grains contain all parts of the grain: bran, germ, and endosperm. (True)

7. Fructose is the primary sugar found in milk. (False, it is lactose)

8. Starch is a complex carbohydrate found in potatoes. (True)

9. Carbohydrates are the body's preferred source of energy. (True)

10. Chewing food helps break down complex carbohydrates. (True)

FLUIDS/HYDRATION

1. The human body is about 60% water. (True)

VITAMINS

1. Vitamin C is essential for the synthesis of collagen, a protein important for skin health. (True)

2. Vitamin D can be made by the body when the skin is exposed to sunlight. (True)

3. Vitamin A is primarily found in fruits and vegetables. (False)

4. B vitamins are water-soluble and are not stored in the body for long periods. (True)

5. Vitamin K is important for blood clotting and bone health. (True)

6. Vitamin B12 is only found in animal-based foods. (True)

7. Vitamin E is known for its antioxidant properties. (True)

8. Vitamin A is crucial for maintaining healthy skin and mucous membranes. (True)

9. Folate, a B-vitamin, is especially important during pregnancy for fetal development. (True)

2. Sports drinks are recommended for daily hydration. (False, they are only recommended during strenuous activity where you have increased electrolyte needs)

3. Dehydration can impair cognitive function. (True)

4. Urine color is a reliable indicator of hydration status. (True)

5. The sensation of thirst indicates mild dehydration. (True)

6. Tea and coffee contribute to daily fluid intake. (True)

7. Sweating is the primary mechanism for fluid loss during exercise. (True)

8. Juices and sodas are superior to water for hydration. (False)

9. Fruits with high water content, like watermelon, contribute to hydration. (True)

10. Electrolytes help regulate nerve and muscle function. (True)

11. A person can survive longer without water than without food. (False)

10. Vitamin D deficiency is associated with rickets, a condition affecting bone development. (True)

FATS

1. Saturated fats are usually liquid at room temperature. (False, they are solid)

2. Trans fats are naturally occurring in some foods. (False, only in processed foods)

3. Cholesterol is a type of fat found in plant-based foods. (False, it is only found in animal-based products)

4. Omega-3 fatty acids are primarily found in fatty fish and are vital for brain functioning. (True)

5. Fats play a crucial role in the absorption of fatsoluble vitamins. (True, vitamins A, D, E and K)

6. The body can produce all types of fats it needs, so dietary intake is not essential. (False)

7. Fats are important for the structure and function of cell membranes. (True)

8. Fats are essential for the production of hormones. (True)

9. The majority of the brain is composed of fats. (True)

10. A high intake of saturated fats is associated with a lower risk of heart disease. (False, it is associated with a higher risk)

Word Scramble Answers

Answer Key

Crossword Answers

Recipes & Celebration Menu

Nutrition Month Menu

Appetizers

Marinated Asian Cucumber Salad

Mediterranean Chicken Soup

Mains

Smoked Salmon Rice Noodle Salad

White Bean & Mushroom Ragu with a Dinner Roll

Desserts

Coconut Lemon Mousse Pie

Cheesecake Bites

Beverages

Sparkling Lemon Sangria Mocktail

Coffee or Tea

INGREDIENTS

• 30ml Olive Oil

• 10g Chopped Garlic

• 550g Diced Onion

• 350g Diced Celery

• 500g Diced Carrot

• 400g Diced Green Peppers

• 5ml Chili Powder (Mild)

• 750g Canned Lentils

• 7.5L Chicken Broth

• 225ml Lime Juice

• 900g Diced Chicken

• 900ml Diced Tomatoes

• 125ml Chopped Cilantro

PREPARATION

1. Add oil to a stock pot on medium heat. Sauté garlic, celery, carrot, and onion until softened.

2. Add all remaining ingredients, bring to a boil and reduce to simmer for 20 minutes.

3. Garnish with cilantro as desired.

Smoked Salmon Rice Noodle Salad

INGREDIENTS

• 3.5Kg Rice Vermicelli Noodles (Cooked)

• 1.5Kg Edamame Beans

• 400ml Vegetable Oil

• 300ml Rice Vinegar

• 150ml Pancake Syrup

• 30ml Chopped Garlic

• 100g Crushed Ginger

• 10ml Chili Powder (Mild)

• 250ml Soy Sauce

• 1Kg Shredded Carrots

• 500g Sliced Green Onion

• 1.25Kg Savoy Cabbage (Sliced Thin)

• 1Kg Bean Sprouts

• 750g Chopped Peanuts

• 3Kg Smoked Salmon

PREPARATION

1. Prepare vinaigrette: add oil, rice vinegar, pancake syrup, garlic, ginger, chili powder, and soy sauce into blender. Blend until smooth and refrigerate.

2. Assemble salad: toss cooked and cooled rice noodles, edamame, carrots, green onion, cabbage, bean sprouts and peanuts (reserve half for garnish).

3. Serve 250ml of salad with 60g of smoked salmon. Drizzle with salad dressing and a sprinkle of chopped peanuts.

Ragu White Bean & Mushroom

INGREDIENTS

• 250ml Olive Oil

• 1.25Kg Diced Onion

• 85ml Chopped Garlic

• 4L Sliced Mushroom

• 4L Navy Bean

• 2L Chopped Kale

• 2L Vegetable Broth

• 45ml Dried Thyme

• 45ml Dried Rosemary

• 4L Diced Tomatoes

• 500ml Grated Parmesan Cheese

PREPARATION

1. In a pan, heat oil over medium heat. Sauté onion until it becomes translucent. Add garlic and cook for another minute, until fragrant.

2. Add mushrooms and cook until they become tender, about 8 – 10 minutes.

3. Stir in beans, kale, broth, tomatoes and herbs. Mix well to combine. Bring mixture to simmer then reduce heat to low. Stir occasionally.

4. Season with salt and pepper to taste.

5. Stir in parmesan cheese until well combined.

Yield: 50

Serving: 250ml

Coconut Lemon Mousse Pie Featured Product Lemon Mousse

Yield: 48

INGREDIENTS

• 1.5L Heavy Whipping Cream

• 1.5L Coconut Milk

• 960g Lemon Mousse Mix

Serving: 1 slice

PREPARATION

1. Add lemon mousse mix to mixing bowl, stir in coconut milk and whipping cream.

• 6 Each 9” Graham Cracker Pie Shell

• 90ml Lemonade Drink Mix

• 250g Shredded Unsweetened Coconut (Toasted)

2. Mix on low speed for 1 minute, scraping down sides of the bowl. Then beat on high for 5 – 6 minutes until peaks form.

3. Divide filling evenly among graham cracker crusts, smooth tops. Refrigerate for minimum 2 hours before serving.

4. Toss toasted coconut with lemonade drink crystal and sprinkle mixture evenly over pies.

5. Slice pies into 8 servings and enjoy!

Sparkling Lemon Sangria Mocktail

Yield: 50 Serving: 125ml

INGREDIENTS

• 2.3L Water

• 550g Lemon Drink Mix

• 550ml Orange Juice

• 2.95L Water

• 2.3L Non-Alcoholic White Wine

• 1L Seltzer Water

PREPARATION

1. Mix ingredients together (except for seltzer water).

2. At point of service, top with 30ml of seltzer or sparkling water and enjoy!

Synergy Tech Suite Recipe List

Look up Name Display Name

Drink Lemon Sparkling Sangria f/Mix

Pie Lemon Coconut Mousse f/Mix w/RTU Shell

Ragu Bean White Mushroom w/Kale

Salmon Smoked Salad w/Rice Noodle & Edamame

Soup Chicken Lentil f/Ckd Diced

Sparkling Lemon Sangria Mocktail

Coconut Lemon Mousse Pie

Ragu White Bean & Mushroom

Smoked Salmon Rice Noodle Salad

Mediterranean Chicken Lentil Soup

Shopping List

March 19th, 2025

Today We are Celebrating

Dietitian’s Day!

Sysco Canada extends a special thank you to Registered Dietitians for their exceptional expertise and crucial role in supporting the health of Canadians from coast to coast.

On this Dietitian’s Day, we celebrate their dedication to promoting well-being and making a positive impact on lives.

Wishing you a very happy and healthy Dietitian’s Day!

Nutrition Month Celebration Ideas!

Plan a Nutrition Month lunch! Use the Synergy Nutrition Month menu provided on page #13.

Host a Smoothie Social!

Organize an event where residents can enjoy a variety of smoothies. Set up a smoothie bar with different fruits, vegetables and other add-ins to encourage creativity and exploration of flavours.

Host a Nutrition Month party! Prepare nutritious snacks and play fun games, like Spin the Wheel and Mad Libs activities included in this toolkit!

Participate in Cultural Food Storytelling! Facilitate group discussions or interview residents to share their stories and memories related to traditional foods from their cultures. Consider adding these to a newsletter or other home publication to help foster a shared appreciation for the diverse backgrounds within the community.

Create a resident cookbook! Compile favourite recipes and create a printed version for resident choice days.

Decorate for Nutrition Month! Showcase residents’ artistic talents by organizing a nutritionthemed art gallery. Residents can create artwork depicting their favourite nutritious, cultural or comfort foods.

Host a Nutrition Month Puzzle Competition! Have residents complete the Crossword, Word scramble and Wordsearch activities included in the toolkit to compete for fun prizes or bragging rights!

Reach Out To Your Sysco Representative For Access To The Menus!

connected with us

MENUS

• Sysco Menu

• Emergency Menus

• Special Event Menus

RESOURCES:

• Nourishing News Magazine

• Nourishing Kitchen Recipes

• Nourished Aging Toolkits Series

For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare