On March 8, 2013, Maple Leaf Foods welcomed 100 foodservice managers and dietitians from hospitals and senior living centres for the day-long Healthcare Insights Symposium. The focus of the event was the senior market and that day’s speakers provided a wealth of valuable information to help the attendees understand this important demographic.
The day began with a presentation from Charmaine Kuran BSc, MBA, the section head of the nutrition composition section in the Bureau of Nutritional Sciences at Health Canada. She gave an overview of Health Canada’s guidance on reducing sodium in the food industry, as well as background information of the importance of reducing sodium intake. This is a key issue for seniors since high sodium is linked with hypertension, the incidence of which increases with age.
Next, Heather Keller, a registered dietitian and Professor in the Department of Kinesiology at University of Waterloo, talked about an innovative research program focused on identifying multifaceted interventions to improve food intake in long term care. Her talk was followed by Lisa Duizer, an Assistant Professor Department of Food Sciences at University of Guelph, who discussed strategies to enhance the sensory experience of seniors during eating. Her key message: Don’t forget the taste!
Just before the gourmet lunch, Maple Leaf Foods Corporate Chef, James Keppy, talked to the attendees about the latest flavour trends from around the world and how to incorporate them into patient care menus.
Keppy’s talk was the perfect segue into lunch, which included this selection of on-trend options from Maple Leaf, Canada Bread and Campbell’s:
- Canada Bread Pretzel Dinner Rolls
- Quinoa Tabouleh Salad
- Spinach Blueberry Salad with Maple Leaf Premium Thick Carved Chicken Breast Strips
- Campbell’s Verve Sweet Potato Bisque
- Campbell’s Sauteed Mushroom & Onion Bisque
- Peruvian Garlic Lime Chicken (made with Schneider’s Reduced Sodium Chicken Breast)
- Korean BBQ Pork Rib’its (made with Maple Leaf Pork Rib’its)
- Schneider’s Steak & Mushroom Pot Pie
- Garlic Roasted Baby Potatoes seasoned with Sea Salt
After lunch, Alison Duncan PhD, RD, Professor & Associate Director at the Department of Human Health & Nutritional Sciences at the University of Guelph, talked about the important role of functional foods in the health of older adults.
Next, award-winning cookbook author Bonnie Stern teamed up with dietitian Fran Berkoff to talk about making “superfoods” a delicious part of foodservice menus. They offered interesting ways to add kale, sweet potatoes, tomatoes, blueberries and oats to the menu, and encouraged the use of extra virgin olive oil, yogurt and quinoa. Bonnie Stern’s recipe for Blueberry & Spinach Salad with Maple Leaf Premium Reduced Sodium Chicken Breast Strips was a big hit at lunch and showed a great way to use blueberries in a savoury way.
Finally, Sharon Beals, Senior Vice President Food Safety at Maple Leaf Foods talked about new food safety practices and what must be done to ensure food safety for the senior clientele.
The symposium touched on many important topics that can help better the lives – and the meals – of seniors in the health care system. Attendees were both inspired and motivated, and are looking forward to the next event in early 2015.