Nourish Magazine - Summer 2018 by Sysco Canada

nourish Summer 2018

Produce from the Ground Up

solutions for healthy living & hospitality

Maximizing Flavour with Fresh Herbs

Editor’s Note

Maximizing Flavour – From the Ground Up Summer’s here, and with it comes garden fresh fruit and vegetables. Does it get any better than tantalizing your taste buds with ripe, juicy strawberries, or perhaps fresh dill overtop grilled salmon and a side of baby carrots? There is no denying that flavour is essential to the enjoyment of food. It goes a long way to ensuring a resident’s dining experience is happy and fulfilling. Sysco knows this and is proud to be a major producer and distributor for your kitchens, not just by adding flavour, but by growing the products with quality and flavour…from the ground up. Our new Healthcare & Hospitality website that was launched in the winter is also growing, from the ground up! We are now including product features that include multiple recipes for those items. Be sure to check out our website at sysco.ca/healthcare as these products and recipes are updated every two weeks. We invite you to share your ideas and inspirations for Nourish with us at: healthcare.marketing@corp.sysco.ca. We hope you enjoy your summer, and some summer reading with this edition of Nourish!

Christine Romano,

Healthcare Marketing Specialist, Sysco Canada

Tammy Jensen,

Account Executive, Healthcare & Hospitality Sysco Edmonton

Table of

Contents

04 Maximizing Flavour with Fresh Herbs 08 Lassonde Celebrates 100 Years 10 Sysco Produce from the Ground Up 14 Synergy Menu: Maximizing Flavour Healthy Eating Tips for Today's Resident

18 Synergy: Villa Leonardo Gambin 20 IDDSI - Planning using MAPA

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions. Write to us at: healthcare.marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

4 :: Summer 2018 :: Nourish

ummertime! Tis’ the season to take advantage of all the fresh produce that is available to you. But what about fresh herbs? Using fresh herbs can, not only maximize the flavor of a recipe, but also make the plate presentation look absolutely scrumptious. From rosemary to basil and thyme, we’ve got a summertime's worth of flavour for you. If you want to transfer that flavour to winter, many herbs can be frozen on the stem and stored in an airtight container. This works best for herbs such as rosemary, dill, thyme, bay or

sage. Tender herbs like mint, parsley and cilantro can be removed from their stems and frozen into ice cubes. Basil freezes best when first processed into pesto, but this practice also works well with other herbs like oregano or thyme to be used in soups, sauces or other dishes where oil is welcome. Remove stems and combine a cup of fresh herbs with ¼ cup of olive oil in a food processor. Blend and transfer into ice cube trays. Be sure to contact your Sysco Associate today for the Sysco codes for these fresh herbs!

Garden Salad w/ Creamy Dill Dressing

Grilled Chicken Breast in Thyme Marinade

Mix 1 ¼ cups mayonnaise, ½ cup sour cream, ⅓ cup fresh dill, ¼ cup grated parmesan cheese, 3 tbsps lemon juice, 4 tsps grated onion, 3 minced garlic cloves, and 2 tsps Worcestershire sauce.

Mix 8 cloves minced garlic, 2 tbsps mince fresh thyme, 1 ½ tbs Dijon mustard, 1 ½ tbsps lemon juice, ¼ tsp pepper. Soak 6- 4oz chicken breasts in marinade for 1-3 hours in refrigerator.

Drizzle desired amount atop a fresh garden salad.

Grill to perfection!

Makes 2 cups of dressing.

Serves 6.

Nourish :: Summer 2018 :: 5

...continued.

Basil

Basil is most commonly used raw in fresh applications or when finishing cooked preparations as heat alters the flavor and colour of the herb. Pairs well with tomato, onion and garlic.

Bay Leaves

Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean cuisine and beans in Brazilian cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

Chives

The mild flavor of chives is great to use as a garnish or a flavouring herb. Chives pair very well with other fresh herbs, poultry or seafood dishes.

Baby Di

Dill has a sweet taste with a mellow cucumber aftertaste. Dill is a great herb to pair with yogurt, lentils, tomatoes, seafood and noodles.

Mint

Mint is used fresh and dried for both sweet and savory dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. Pairs well with citrus, berries, summer squash, chocolate and aged sheep's milk cheeses.

egano

Commonly used raw in fresh applications or when finishing cooked preparations. Pairs well with tomato, onion and garlic. Serve chopped atop pizza, pasta, chicken and fish.

Italian Parsley

The peppery, tangy, floral notes of Italian Parsley is great to use in soups, stocks or pesto’s. It pairs very well with onions, squash, poultry, seafood and basil.

Rosemary

Rosemary is a hearty, woody and oily herb that may be used fresh or dried. Infuse oils, sauces and syrups with whole rosemary. Pair with hearty stews, meats, fresh cheeses, breads, dried fruits, game meats, poultry and root vegetables.

Sage

Sage is an herb that has a sweet, yet savoury flavor. It works well with sausage and lamb and is also very good in stuffings, dressings and bean dishes as well as a seasoning for potatoes and tomato sauces. Sage is the perfect enhancer for poultry.

Savory

Used as a culinary herb for centuries, as both condiment and a flavour agent both fresh and cooked. Perfect for pairing with seafood, beans, summer squash, beans and fresh cheeses.

Tarragon

Offers a full-bodied flavour reminiscent of licorice and pepper. Pair fresh tarragon with chicken, shellfish, cream-based sauces and potatoes.

Thyme

Is used to season stocks, stews and soups. Can be used as a stand alone herb or in savory combinations. Thyme pairs well with seafood, red meat and poultry.

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• Remove any bands or ties that hold the bunch together as these will bruise the herb • Snip the ends to prevent moisture being drawn away from the leaves • Wrap them in a slightly damp paper towel and store in a food safe storage bag with a little bit of air • Place in the warmest part of your fridge (closest to the doors or on the top shelf) • Do not wash the herbs unless you are going to use them immediately, as water will shorten their lifespan. • Fresh herbs don’t have a long shelf life, so use as quickly as possible.

Nourish :: Summer 2018 :: 7

PART OF THE FAMILY SINCE 1918

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Lassonde Celebrates 100 Years

ince 1918, we’ve been part of many stories. A story of firsts, a story of innovations, a story of people and a story of growth. But most importantly, we’ve been part of your family for the past 100 years. Lassonde was founded in 1918 by Aristide Lassonde. First a vegetable canning factory, it sells among other things, carrots, beets and tomatoes under the Rougemont brand. After more than 40 years of activity, the company is reoriented towards the manufacturing of apple juice. After the acquisition of the Montclair beverages company and the Oasis brand in 1962, the company shows its interest in the juice industry. In the 70’s, Lassonde specializes in the creation of fruit based drinks. In 1979, Lassonde innovated and became the first company in North

by Lassonde Industries Inc.

America to market ready-to-drink juices in 1L laminated containers. A few years later, in 1985, the company was once again trend-setting and commercializes ready-to-drink juice in individual format in a flexible container under aseptic packaging, Lassonde was the first to use this process in the world. It was finally in 1987 that Lassonde Industries Inc. became a publicly traded company, after which sales offices were opened in Nova Scotia and Toronto. Notable acquisitions include Southern Gardens, Apple Valley Juice Corporation, Sun-Maid Growers of California and Sunkist, as well as the rights to the famous Allen's brand. The company continues to diversify its activities by creating Aristas Wines Inc. in 2006, a new subsidiary specializing in the packaging and distribution of imported wines. After purchasing the

assets related to the manufacturing and marketing of McCain Foods ready-todrink fruit juices and beverages and Mondiv Food Products Inc., in 2011, Lassonde acquired Clement Pappas and Company inc. The latter is the second largest US producer of private label fruit juice and beverages and one of the largest producers of cranberry sauce. NEW Fairlee Nature’s Best Peach Drink with fibre. For 100 years, innovation and health have always been at the center of Lassonde's priorities. New this year is Fairlee Nature's Best Peach Drink with fibre. Ready-to-drink, it contains a high source of fibre, or 5 grams of fibre per serving. This refreshing, low-calorie and potassium-free drink provides hydration and supplement daily fiber intake. Nourish :: Summer 2018 :: 9

by Tammy Jensen

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or over 40 years Sysco has been a foodservice leader in providing produce of exceptional quality to their customers. But providing produce is more than just picking apples from trees and growing lettuce from the ground. In an in-depth interview with Brian Lindsay, Sysco Edmonton’s Produce Manager, I found out what was really involved... from the ground up. Brian himself has been with Sysco for 44 years and 30 of those years in produce. He’s traveled to many of Sysco’s growing regions such as Mexico, Arizona, Hawaii, California, and in many of Canada’s provinces. He knows the ins and outs of this business and his favorite part is that it is fast, fast, and FAST. Quality and pricing can change quickly and one day is never the same as the next, so decisions need to be made almost hourly in order to secure the product needed. Tammy: Thanks Brian for taking the time to meet with me. You mentioned that you’ve traveled to many far-away places to secure product, what about locally? Brian: It is a commitment of Sysco to live and work in the communities that we serve, so we work hard to preserve the environment and improve the local economy by buying as much as possible from local suppliers when in season. Tammy: How do you adjust for seasonal changes? Brian: In addition to supporting local as much as possible, we must follow the growing areas throughout the year to ensure product availability. This seasonal shift occurs when we transition from the growing areas of California in the summer, to the Arizona growing areas in the winter. It is important to Sysco to make this transition as seamless as possible to ensure consistent quality to our customers. Tammy: You’ve mentioned Sysco quality a couple of times, could you expand on that? What are Sysco’s best practices with produce when it comes to safety and quality? Brian: Let’s start with food safety and its importance. It’s all about protection. Protect the public, protect our customers,

protect our company, protect our partners and suppliers, and protect the image and integrity of the food industry.

GAP and GMP, third-party audits are implemented to ensure safety and quality are adhered to.

Tammy: Wow, that’s a lot of responsibility to protect so much! How is this done? Brian: This takes me to the next point about quality and ensuring best practices are adhered to. Sysco has always had extensive produce quality assurance and has been a leader in developing food safety programs for our produce. We do this by means of facility audits, daily field inspections, and plant visits. We have in place GAP (Good Agricultural Practice) and GMP (Good Manufacturing Practice) audits/verification, and these have been cornerstone activities for Sysco Quality Assurance Involvement with the CFIA (Canadian Food Inspection Agency) in developing enhanced auditing criteria. Sysco is pleased that Canada GAP has received GFSI (Global Food Safety Initiative) recognition.

Tammy: It sounds like Sysco leads the way in procuring good quality produce for their customers. Brian: Sysco does lead the way! We buy from the very best growers in the world backed by the finest food safety program available. Our specifications are second to none in the industry, and I have the opportunity to work with the very best produce specialists in the foodservice business. Produce has been my passion for over 30 years and I love teaching both our associates and customers about the business. It’s important to me to help customers get the best possible product for the price, and see them excel in their business because of it.

“We buy from the very best growers in the world backed by the finest food safety program available” Tammy: That’s a lot of acronyms, and sounds a bit complicated. Can you explain and possibly simplify GAP and GMP a bit? Brian: Yeah it does sound a bit complex, but it really is quite simple to understand. Sysco GAP stands for Good Agricultural Practice, and is an internet database that contains a list of approved suppliers that we are authorized to purchase ready to eat produce products. The database allows our quality assurance to capture, document, and monitor supplier compliance. GAP audits verify the basic food safety principles are implemented in the growing and handling of fresh produce. By means of this food safety is addressed proactively. GMP stands for Good Manufacturing Practice, and audits ensure critical areas of food safety concerns are addressed. An example of this would be water testing for sprouting operations like in a green house. Again this addresses the issue of food safety proactively. For both

The experience and knowledge about the produce industry that Brian has is equal to his passion for it, and it’s easy to be passionate about something that you believe in. Simply put, Sysco is the leader in produce, bar none. You can be confident in the protection and quality Sysco provides now that you’ve had a glimpse behind the scenes and how they do business…from the ground up. For more information on produce, please download this product catalogue. From storing your produce in the appropriate cooler zones… to the ripening of tomatoes… to some very yummy recipes, this catalogue covers it all.

www.syscofoodie.com/images/magazines/ product_catalogs/Product_Catalog_Produce.pdf

Nourish :: Summer 2018 :: 11

Fresh Produce Storage Guide

To avoid rapid ripening of fruits & vegetables sensitive to ethylene gas, you should place these types of commodities away from each other.

Fresh-cut fruits & vegetables should be stored between

Apples Apricots Avocados Bananas (ripe) Cantaloupe Honeydew Kiwifruit (ripe)

Mangos Papayas Peaches Pears Plums Tomatoes

Bananas (unripe) Beans Broccoli Brussels Cabbage Carrots Cauliflower

The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. To protect the produce, the cooler should be divided as follows:

Peas Peppers Spinach Squash Sweet Potatoes Watermelons

Fruits & Vegetables Sensitive to Ethylene Gas (*S*)

Fruits that Produce Large Quantities of Ethylene Gas (*E*)

1°- 4° C

Cucumbers Eggplant Greens Sprouts Kiwifruit (unripe) Lettuce Nectarines Okra

1. Front of Cooler (7-10°C) 2. Back of Cooler (0-2°C)

4. Leave Out of Cooler (10-21°C)

3. Middle of Cooler (3-7°C)

Receiving Temperature Under 4°C

Apples *E* (0-3°C) Apricots *E* (0-3°C) Artichokes *S* (0-3°C) Asparagus *S* (0-3°C) Avocados (ripe) *E* (0-3°C) Beets (0-3°C) Blackberries (0-3°C) Blueberries (0-3°C) Bok Choy *S* (0-3°C) Broccoli *S* (0-3°C) Brussels Sprouts *S* (0-3°C) Cabbage (0-3°C) Cantaloupe *E* (2-7°C) Carrabolla (0-3°C) Carrots *S* (0-3°C) Cauliflower *S* (0-3°C) Celery *S* (0-3°C)

Chard *S* (0-3°C) Cherries (0-1°C) Coconuts (0-3°C) Collards *S* (0-3°C) Corn (0-3°C) Dates (0-3°C) Endive *S* (0-3°C) Escarole *S* (0-3°C) Figs (0-3°C) Garlic (0-3°C) Grapes (0-3°C) Green Onions *S* (0-3°C) Kale *S* (0-3°C) Kiwifruit *E*/*S* (0-3°C) Leeks *S* (0-3°C) Lettuce *S* (1-3°C) Melons (Fresh-Cut) (0-3°C)

Mushrooms (0-2.5°C) Nectarines *S* (0-3°C) Nuts (0-4°C) Peaches *E* (0-3°C) Pears *E * (3-4°C) Peas *S* (0-3°C) Pineapple (Fresh Cut) (0-3°C) Plums *E* (0-3°C) Prunes (0-3°C) Radishes (0-3°C) Raspberries (0-3°C) Romaine *S* (0-3°C) Rutabagas (0-3°C) Spinach *S* (0-3°C) Sprouts (1-2°C) Strawberries (0-2°C) Turnips (0-3°C)

Receiving Temperature Between 2.5-12.5°C

Avocados (unripe) (12.5°C) Bell Peppers *S* (7-10°C) Chili Peppers (fresh) *S* (6.5-8.5°C) Cucumbers *S* (7-10°C) Eggplant *S* (7-10°C) Green Beans *S* (6.5-8.5°C) Grapefruit (10-12.5°C) Herbs (Basil, Oregano) (8.5-12.5°C) Herbs (most types) (3-5.5°C) Honeydew (10-12.5°C)

Lemons (9.5-12.5°C) Lima Beans *S* (2.5-5°C) Limes (9.5-12.5°C) Mandarins (7-12.5°C) Mangos *E* (9.5-12.5°C) Onions, bulb (6.5-8.5°C) Oranges (6.5-8.5°C) Papayas *E* (10-12.5°C) Pears (unripe) (9.5-12.5°C) Pineapples (unripe) (10-12.5°C)

Pineapples (ripe) (6.5-8.5°C) Potatoes (7-10°C) Snap Beans *S* (6.5-8.5°C) Squash, hard (10-12.5°C) Squash, soft (7-10°C) Sweet Potatoes *S* (10-12.5°C) Tomatoes *E* (10-12.5°C) Watermelons (whole) *S* (9.5-12.5°C)

Receiving Temperature Between 10-21°C

Bananas (to ripen) *E*/*S* (15.5-18.5°C) Bananas (to store) *E*/*S* (13.5-14.5°C) Peaches (unripe) (18.5-21°C)

Plums (to ripen) (12.5-17.5°C) Prunes (12.5-17.5°C) Pumpkins (10-15.5°C)

Receiving Temperature Ambient

Dried Fruits (20-21°C) Dried Chili Peppers (20-21°C)

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Homestyle goodness made simple! Swiss Mocha Instant Pudding • Different dessert solution • Easy prep, cost-effective • Superior standard of quality • Gluten free, no MSG 4 x 310 g - SYSCO CODE: 0451674

Crème Brûlée • Easy to prepare • Smooth and creamy texture with a hint of vanilla • Gluten free, no MSG • Great value, great gourmet taste 2 x 1 kg - SYSCO CODE: 2486171 Please confirm with your Sysco Healthcare & Hospitality Account Executive for listings in your region

Berthelet.com Nourish :: Summer 2018 :: 13

by Delmanor Communities

hen it comes to the food we eat, today’s mature adults are much more discerning than previous generations. “Boomers are educated, well-travelled and sophisticated consumers. They know their food, their coffee, their wine,” says Divakar Raju, Corporate Manager of Culinary Services for Delmanor Communities. “They’re on their electronic devices and they understand about nutrition, quality and good food. Gone are the days when they’d be satisfied with a bland diet of meat and potatoes.” Food has a role in our emotional well-being “Food is an important part of our lives, and eating should be a pleasurable experience. But we may not be able to eat the same in our senior years as we did when we were younger,” explains Chef Divakar. Health issues must be considered, from heart disease and cholesterol to diabetes and acid reflux. “It’s no longer

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just about what appeals to you, and today’s well-informed seniors know that.” Flavourful foods with a creative touch As people age, they may not be as responsive to taste, textures, flavours or even temperatures. “It’s essential that food is easier for people to manage as they age, but taste is also important. In order to maximize flavour, we use a lot of fresh ingredients, which will generally be more flavourful. We also cook with more spices and herbs than salt, and we use less sugar.” Nutrient-rich foods for smaller portions The older we get, the smaller the portions we need. Seniors tend to eat smaller meals and snacks more often throughout the day. “This means we have to provide all the nutrients in smaller portion sizes to not compromise on the nutritional value of the meal.”

Chef Divakar suggests a few healthy eating tips and smart food choices: 1. Enjoy hearty soups as often as possible. Good stocks and fresh, wholesome ingredients offer plenty of nourishment, and soups are comforting and easy to eat. 2. Choose fresh and local as often as possible. From fish and eggs to meat and poultry to vegetables and fruits, focus on what is seasonally available and locally fresh and design menus around those foods. 3. Go for homemade. Foods made from scratch are always tastier and are prepared without preservatives. They usually have less trans fat, sugar and sodium. If you do eat prepared foods, don’t forget to read the food labels.

Gazpacho Soup with Homemade Broth Serving Size: 180 ml YIELD: 50

4. Use a variety of nutrients. When preparing meals, aim for 4 to 5 ounces of protein (such as meat, fish, eggs, legumes, cheese), 3 ounces of vegetables or fruit, 2 ounces of carbohydrates (bread, rice, pasta or potatoes, for example), and 1 ounce of sauce. This is a standard healthy mix of food groups but are particularly important for this age group. 5. Don’t skip dessert! People love their sweets, and as we age, the sweet palate stays strong. Go for healthier options such as desserts with low or no sugar or smaller portions and fruit. 6. Have healthy snacks around. Eat smaller portions and snack more often; be sure to keep a supply of grab-and-go fruit such as bananas, apples, pears, oranges and grapes, as well as dairy items like yogurts and cheese, to snack throughout the day. 7. Drink plenty of water. It’s important to drink six to eight glasses of water a day, so a good tip is to have a jug of water handy, infused with fruits for flavour.

Ingredients: 463 ml 33 ml 3 ⅜ clove 3 ½ L 436 ml 218 ml 1 ⅝ kg 272 g 134 ml 4 ml 2 ⅛ L 4 ml

Mushroom, Pieces, Canned (Chopped Fine) Oil, Vegetable Garlic, Fresh (Minced) Tomatoes, Diced, Canned Onions, Fresh, Finely Chopped Celery, Fresh (Chopped Fine) Cucumber, Fresh (Chopped Fine) Peppers, Green Diced Fz. (Chopped Fine) Vinegar, White Distilled Sauce, Hot Pepper Juice, Tomato RTS Bulk Cumin, Seed

Preparation: 1. Saute Mushroom in Oil until light brown. 2. Combine remaining ingredients in glass or stainless steel container. Add Mushrooms. Cover and chill <40F/4C. Make at least one day ahead for flavours to blend.

Nutrition Facts/Valeur nutritive Gazpacho(Gazpacho) Per 180 mL (180 ml) Par 180 mL (180 ml)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

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

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

44.61 0.97g 0.1g 0.01g 0mg 304.55mg 8.8g 1.72g 4.82g 1.56g 2% Calcium / Calcium 25.97% Iron / Fer

1.49% 0% 2.93% 6.88% 3.66% 9.79%

Celery, Fresh; Cucumber, Fresh; Garlic, Fresh; Juice Tomato RtS Bulk; Mushroom, Pieces Cnd; Onions, Fresh Finely Chopped; Sauce, Hot Pepper; Peppers, Green Diced Frz; Cumin, Seed; Oil, Vegetable; Tomatoes, Diced Cnd; Vinegar, White Distilled Contains: Sulphites

Nourish :: Summer 2018 :: 15

Strawberry Banana Yogurt Parfait

Lentil Pasta Ratatouille Serving Size: 250 ml YIELD: 40

Ingredients: 2 ⅓ kg 78 ml 131 ml 1 L 1 L 1 ⅝ L 1 L 31 ml 68 ml 31 ml 31 ml

Serving Size: 125 ml YIELD: 50

Ingredients: 3 L 60 ml 3 L 12 ½ ea. 1 ⅜ L 25 ea.

Pasta, Penne Lentil Dry Oil, Vegetable Oil, Olive Carrots, Diced Fz. Onions, Frz Diced Squash, Zucchini Frz. Squash, Diced Frz. Garlic, Minced Seasoning, Italian Pepper, Black Grd Salt, Kosher

Preparation: 1. Combine mashed Strawberries with Sugar until Sugar is dissolved.

Preparation: 1. Pasta: Prepare product as per package instructions. Toss Penne with Vegetable Oil. 2. Heat Olive Oil until simmering, about 2 min. 3. Stir in Carrot and Onion, cook 5-8 min. Add Zucchini and Squash, cook 3 min. Add garlic, cook 15 secs. Add remaining ingredients, simmer 15 min. 4. Combine sauce with warm Penne.

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

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

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

Nutrition Facts/Valeur nutritive Strawberry Banana Yogurt Parfait(fraise Banane Yogurt Parfait) Per 125 mL (125 ml) Par 125 mL (125 ml)

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol

% Daily value % valeur quotidienne

277.46 5.68g 0.61g 0.04g 0mg 381.46mg 45.14g 5.27g 2.58g 13.21g 14.5% Calcium / Calcium 7.18% Iron / Fer

2. In parfait glasses or dishes: Layer 30 ml Yogurt, 1/8th of a sliced Banana, 15 ml mashed Strawberries and top with 15 ml Granola. Repeat 2 more times and top with a Strawberry half. Chill until service.

Calories / Calories Fat / Lipides

Nutrition Facts/Valeur nutritive Ratatouille Lentil Penne(Ratatouille Lentille Penne ) Per 250 mL (250 ml) Par 250 mL (250 ml)

Strawberries, Fresh (Mashed) Sugar, Granulated Yogurt, Vanilla Creamy Bulk Bananas, Medium Fresh (Peeled & Sliced) Cereal, Granola RTS Strawberries, Fresh (Halved)

8.74% 0% 15.05% 21.08% 4.12% 25.71%

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

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

176.4 4.61g 1.13g 0g 3.5mg 32.62mg 30.06g 3.17g 17.87g 4.43g 0.17% Calcium / Calcium 65.4% Iron / Fer

Cereal Granola RTS; Bananas, Medium Granulated; Yogurt Vanilla Creamy Bulk

Fresh;

Strawberries,

7.09% 1.17% 10.02% 12.68% 2.02% 6.36% Fresh;

Contains: Milk, Sesame, Wheat

Carrots, Diced Frz; Garlic, Minced; Oil, Olive; Pepper, Black Grd; Squash, Diced Frz; Squash, Zucchini Frz; Oil, Vegetable; Seasoning, Italian; Salt, Kosher; Onions, Frz Diced; Pasta, Penne Lentil Dry

16 :: Summer 2018 :: Nourish

Sugar,

User Profile

Umang Khare, Director of Dietary Services Villa Leonardo Gambin Woodbridge, Ontario Q. How long have you been at Villa Leonardo Gambin? A. I’ve been with the home for 3 years, since March 2015. My background is in hospitality, more specifically, hotel service and operations. I have always been in food and beverage management but in various positions. I apply the importance of customer service learned from my previous experiences and training to my day to day activities in my current role. I feel customer service is the key to making residents happy. Q. Describe your home. A. Our home is pre-dominantly Italian. You

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would not believe how many residents are usually lined up outside the dining room half an hour before the meal even starts. Food quality is a big thing for them, but along with that, they look forward to coming to the dining room as breakfast, lunch and dinner are the three most important social events of the day. We have 28 residents on each floor with 6 floors for a total of 168 residents. Q. W hat is the most rewarding aspect of your job? A. Making our residents happy through food! Food is such a big part of their life so when I have a new menu or something different that makes them happy, it makes a world of a difference to me. Q. Please give me an overview of your food service operation A. We have the same layout and dining area on each floor. The menu and monthly programs are posted in both English and Italian. Food is cooked in the kitchen and then brought to each servery. We have 6 dietary aids in total, 1 for each floor. They

prepare the food and we have 3 PSW’s taking orders and serving the drinks and food. Since using MenuStream, we have saved 6 minutes each meal from our previous manual process. Q. Where do you get ideas for refreshing your menus? A. We try to bring something new every month. They love ribs, especially in the winter. We also have a Christmas themed dinner menu in the summertime! They love veal so we often make veal shank. Rapini or Swiss chard is a little more expensive but I will do it once per month because this is what the residents love. We want to make it memorable for them and their family. Creating positive food memories can enhance their lives. Q. What do you do to involve your residents in the menu planning process? A. We don’t have the same routine every day. Last week, we had a little carnival and served hot dogs, pretzels, nachos, cheese sauce, and tortillas. We’ve celebrated Chinese New Year with Homemade

Learn more about Synergy at www.sysco.ca/healthcare/systems

Chinese food. We’ve served a hot pancake station with fresh blueberries at 10 AM and got some musicians to create a festive atmosphere so the residents could enjoy their food in a social environment. We have a 4 week menu cycle. Our residents’ families are very involved in the day to day operations and if there are any concerns, we do our best to resolve them immediately. We talk about pleasurable dining and enhancing the dining experience and involve the Dietitian in our discussion, especially if there are nutrition interventions involved. Q. Tell us about your MenuStream experience? A. When Mealsuite came up with MenuStream and the Table Side ordering feature,the Executive Director, Annette Zuccaro-Vanin, who always gets excited by anything new and innovative, took the opportunity to pilot it at Villa Gambin for Sienna homes. Table Side Select is a program where you take the food order at the table and enter it on a tablet. It then pops up on the MenuStream monitor. We started with MenuStream 2 years ago and with Table Side Select 1 year ago. We discovered that this is exactly what we were looking for this whole time

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Q. T ell us about one great success you’ve had using MenuStream. A. Not only did it give us back time, the staff looks more relaxed, they are not rushing the meals, and they look happier. They are able to deliver a more personalized meal service. I was surprised when one resident asked me “what happened, how is it the staff seem so relaxed”? Well, this is the magic of the MenuStream, table side select. Q. What tips can you share with those coming on board with MenuStream A. We are divided into 6 floors. If there is a home that has multiple dining areas or floors, I recommend rolling it out to one floor at a time. I did have monitors installed on all the floors to start and they also got hard wired on all of the floors. I started with the 6h floor, and trained the dietary aides, and introduced to the PSW’s as well so staff were aware of what was happening. We then moved to the next floor. I would also advise not to rush because it does take time initially to implement. Once my staff felt confident in MenuStream, then I moved into Tableside Select. It’s simple, even if it was a big change. I didn’t have a lot of push back from staff to implement, but I wanted to be sure they were confident and I wanted to teach them how to use it. It was important to let the staff know that if they felt stuck for any reason, they knew I was there to support them. Communication is the key to success and if you keep educating and guiding your staff, it will consume time initially, but in the long run it will pay off. Q. What do you love most about Synergy? A. The accuracy of the documentation and percentage of error Is minimized to almost zero. Going from Synergy to MenuStream to Table Side Select. Synergy has minimized the risk of error in documenting. I give kudos to Mealsuite. I got to meet their team in-person at the Synergy User Group meeting. Going to a conference, we get to network and get to know different and new ideas. You learn so much from them.

enhance dining experience improve operation efficiencies manage food intolerance and allergens market your menu go green by eliminating paper reports easy to use

www.sysco.ca/healthcare/systems Nourish :: Summer 2018 :: 19

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by Carol Donovan, RD, President, Seasons Care Dietitian Network Reading the title of this article you might already feel inundated with acronyms! OMG! But fear not! This article will give you a quick introduction to IDDSI (International Dysphagia Diet Standardisation Initiative) and help you with practical steps to begin implementation of this initiative in your workplace. IDDSI is an acronym for the International Dysphagia Diet Standardisation Initiative. Dysphagia refers to difficulty swallowing. Dysphagia is common among older adults and may result from aging, frailty, medication side effects or the presence of many chronic conditions such as dementia, strokes or Parkinson’s disease. Dysphagia can have a significant impact on a Residents’ health and quality of life. Complications include: • Choking • Weight loss • Malnutrition • Dehydration • Aspiration pneumonia (fluid entering the lungs causing infection) Dysphagia-related complications can compromise Residents’ nutrition and hydration status, and more importantly, may even be life threatening. Nutritional strategies to manage dysphagia include modifying food texture and fluid consistency to promote a safe swallow and prevent complications.

Currently there is a lack of standardization of Dysphagia diets between Hospitals, Home Care, Long Term Care, Retirement Homes, Countries and Cultures. This can cause confusion for health care staff, Residents and families posing a serious risk for Residents transferring from one facility or location to another. That is where IDDSI comes in. IDDSI is a research based universal language and science that defines safe textures and fluid consistencies for those at risk. The best place to learn more about the history of IDDSI, the research and the testing techniques used is the IDDSI website. This non-profit group is constantly creating tools, videos and handouts to help you learn more about this new approach. To learn about the IDDSI Framework visit iddsi.org. We recommend that you sign up for the IDDSI newsletter. You will receive an email when new tools and information has been uploaded to the IDDSI website. IDDSI is here to stay and now is the time to start implementation. The IDDSI committee has adopted the MAPA model (Monitor – Aware – Prepare – Adopt) to outline the steps required to roll out IDDSI in your workplace. Using the MAPA principle and the supporting implementation tools available on the IDDSI website, you will be able to make a smooth transition to this new safe practice in your homes.

MAPA

(Monitor – Aware – Prepare – Adopt) Implementation Plan

1. Monitor The committee is recommending a start date of January 2019 for Canada at both the home level and for the food industry partners as well. IDDSI is not a mandatory program but it is the safest research we have related to which textures and fluid consistencies are best to use for our Residents / Patients with dysphagia. When universally adopted, IDDSI will ensure there is safety between health care facilities and home care. Even if you are Nourish :: Summer 2018 :: 21

...continued. an early adopter and it takes others longer to get on board or if you want to take your time and roll this out slowly, be assured that you will be doing something very proactive and that truly addresses the needs of these Residents who are highly compromised and at risk. The food industry partners are aware of IDDSI and have begun adjusting their labeling to ensure that the products they produce, e.g. pureed products or fluid thickeners, are labelled with the standard IDDSI terminology. The best place to start is to write an IDDSI policy that defines who, what, where, why, when and most importantly how IDDSI will be implemented. Establish clear timelines. Make sure your policy addresses your homes stance on breads, sandwiches and Transitional Foods. In each step of the MAPA implementation you need to be constantly Monitoring your progress to ensure that the goals of the home, the IDDSI initiative and the Residents’ needs are being met. Once you have set a policy and timelines you will need to constantly step back and see if you are meeting targets and are comfortable with the implementation. Remember this is a process and the goal is progress not perfection. Time lines to implement IDDSI will vary from home to home. Be realistic, take your time and do it well once. 2. Aware (Timeline ~3 months) The first thing you will need to do is to make others Aware of the International Dysphagia Diet Standardisation Initiative. Training is available from the IDDSI Committee and from Seasons Care as well. Here are some suggestions on how to start talking about IDDSI in your workplace: • Get some help. It is a good idea to create an IDDSI Committee at the home level. Involve the Administrator, Senior Management, Registered Staff, Personal Support Workers, Chef, Dietary Staff, Nutrition Manager, Speech Language 22 :: Summer 2018 :: Nourish

Pathologist and the Dietitian. • Share information on IDDSI tools and resources. Educate! You can do this with posters, in-services, online modules, staff meetings, newsletters, videos & education resources. Make sure you connect directly with the IDDSI committee via the website as they are continuing to add updates and new teaching tools that are free to use. • You will want to make sure that the Residents, family members, physicians, allied health providers and community partners are kept informed of this upcoming change as well. 3. Prepare (Timeline ~9 months) • Set up a menu based on the IDDSI standards. Define what Regular, Soft and Bite Sized, Minced and Moist, Pureed and Liquidised are allowed to have. • Update your recipes so they meet IDDSI standards. Make sure you have the correct food service equipment to produce the desired end product that meets IDDSI standards when tested. • Create Production Sheets that clearly tell the cooks what to produce daily and when to conduct the IDDSI Tests. • Train the cooks, food service personnel and health care staff about IDDSI and what they should expect at Point-of-Service (POS). • Establish two (2) testing points – in Food Production and at POS. Food testing can be done as easily as taking temperatures if you know the simple testing methods as defined on the IDDSI website. Fluid Consistency testing using the syringe test can be done on an as needed basis if there is a good recipe for staff to follow when preparing. • Engage the services of the Dietitian to do an individual assessment on each Resident who presents with Dysphagia and make sure that they write a diet order /care plan that defines the diet, texture and fluid consistency that is best

for that individual. Ensure you record what has been prescribed for the individual on a communication tool for use at POS. • Continue to Monitor and evaluate during each stage of implementation. At each step along the way audit and reevaluate how things are progressing. • Add IDDSI monitoring to your Homes CQI Program. Set up audits and monitoring systems to ensure that the initiative are being met at all times. • Set up ‘spot checks’ when in doubt. Use the tools to ensure that you are minimizing risk to Residents with dysphagia at all times and make sure staff are trained on how to take immediate action if a food or fluid is not the proper consistency. 4. Adopt (Timeline to be decided at home level) Ok, after all this hard work it is time to put the theory into practice. • Pick a date to start the program in the home. Some homes are starting with the new fluid consistency first and then adopting the food textures. The Dietitian will play a crucial role in that they will be responsible to ensure the Residents diet, texture and fluid consistency is current and accurate at all times. • POS monitoring will become critical. Food should not leave the kitchen if it’s not the right quality. Change can be daunting, but it is necessary. By using the structure of MAPA and the support tools published by IDDSI your facility is already off to a head start. IDDSI is going to be safer for Residents and that needs to remain the goal and focus of this change. Invest in education, like the workshop “Taking the Fear Out of IDDSI” being offered by us at Seasons Care. Make sure you Monitor throughout the process, evaluate what is working and what is not and make changes. By making all stakeholders Aware and Prepared for launch you will then be ready to Adopt IDDSI in your workplace.

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Try our new 3/4” Cut No Preservative Fruit Salad, it’s the perfect choice for healthcare! Nutrition Facts Valeur nutritive

Serving Size 1/2 cup (120 g) Portion 1/2 tasse (120 g) Servings Per Container 22 Portions par contenant 22

POIDS NET WT.

Amount Per Serving / Teneur par portion

Calories / Calories 40 Calories from fat / Calories des lipides 0

kg 3.6 (8 lbs.)

% Daily Value / % valeur quotidienne*

FRUIT SALAD 3/4” NO GRAPES SALADE DE FRUITS 3/4” PAS DE RAISIN INGREDIENTS: CANTALOUPE, HONEYDEW, PINEAPPLE, ORANGES, WATER, SUGAR, CITRIC ACID (TO MAINTAIN FLAVOR; DOES NOT ACT AS A PRESERVATIVE). INGRÉDIENTS: CANTALOUP, MELON MIEL, ANANAS, ORANGES, EAU, SUCRE, ACIDE CITRIQUE (POUR MAINTENIR LA SAVEUR; N’AGIT PAS COMME AGENT DE CONSERVATION).

KEEP REFRIGERATED / GARDER AU FROID

SUN RICH FRESH FOODS INC. BRAMPTON, ON L6S 6G2

Total Fat / Total des lipides 0 g Saturated / saturés 0 g + Trans / trans 0 g Cholesterol / Cholestérol 0 mg Sodium / Sodium 10 mg Carbohydrate / Glucides 11 g Fiber / Fibres 1 g Sugars / Sucres 9 g Protein / Protéines 1 g Vitamin A / Vitamine A Vitamin C / Vitamine C Calcium / Calcium Iron / Fer

0% 0%

1% 4% 4%

20 % 70 % 2% 2%

* Percent Daily Values are based on a 2,000 calorie diet. * Pourcentage de la valeur quotidienne selon un régime alimentaire de 2 000 Calories.

• Fruit Salad adds a tasty twist and freshness to your menu • It’s versatile as it can be used at breakfasts, for salads, desserts, and snacks • It’s safe, the smaller cut combined with no grapes helps to prevent choking hazards while providing the same great taste

Nourish :: Summer 2018 :: 23

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