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Spring 2015

WHAT’S COOKING IN 2015We examine ways to enhance the customer experience

2015 BUYERS’ GUIDE

PM 40801507

Cutting Edge Communications congratulates the members of CSNMon the occasion of the CSNM’s 50th Anniversary!

We are proud to publish Food Service & Nutrition on your behalf.

Have an excellent meeting and 50th Anniversary celebration!Have an excellent meeting and 50th Anniversary celebration!

inside this issueinside this issue

featuresfeatures

SPRING 2015SPRING 2015

regular departmentsregular departments

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

OUR COVER STORY

5 TRENDS: WHAT’S COOKING IN 2015We examine ways to enhance the customer experienceBy Carol Donovan, RD

4 PRESIDENT’S MESSAGE By Barbara Cockwell, CNM

16 ASK AN EXPERT

18 CSNM PREFERRED SUPPLIER PROFILE By Stan Michalak

19 MANAGEMENT NOTEBOOK By Merge Gupta-Sunderji

20 INDUSTRY & CSNM NEWS

22 CONTINUING EDUCATION QUIZ

23 2015 BUYERS’ GUIDE

28 ADVERTISERS’ INDEX

29 À LA CARTE

9 STOP WASTING, START SAVINGHow making a few simple changes can makeall the differenceBy Heather Truber, NM and Tracey Christensen, CNM

12 FIND BALANCE THROUGH FITNESSAND HEALTHY EATINGRe-discovering cross training as the ticket to better fitness By Raeanne Kinch

3C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S – S P R I N G 2 0 1 5

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2015 BUYERS’ GUIDE

CREATIVE DIRECTOR

ADVERTISING

CONTRIBUTORS

CSNM EDITOR

Stan Michalak

April Krysowaty

Tracey Christensen

Carol Donovan, RD

Merge Gupta-Sunderji

Raeanne Kinch

Stan Michalak

Heather Truber, NM

Margaret Brausse, CNM

PRESIDENT

PAST PRESIDENT

PRESIDENT-ELECT

SECRETARY/TREASURER

ADMISSIONS/MEMBERSHIP

ACCREDITATION

EXAMINATIONS

CONTINUING EDUCATION

CERTIFICATION

MEMBER COMMUNICATION

BRITISH COLUMBIA REP

ALBERTA REP

SASKATCHEWAN REP

ONTARIO REP 1

ONTARIO REP 2

ATLANTIC REGION REP

Barb Cockwell, CNM

Jean Van Nus, NM

Lorrie Plein, NM

Donna Kubista, CNM

Dave Lebert, CNM

Heather Truber, NM

Sue Krueger, CNM

Heather Shannon, CNM

Pat Sylvain, CNM

Margaret Brausse, CNM

Kathi Holt, NM

Linda Burnett, NM

Karen Ka Yan Kwan, NM

Shannon Cox, NM

Merle Ammerman, NM

Natasha Mooney, NM

VO L UM E 1 2 • N UMB E R 1 • S P R I N G 2 0 1 5

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PM 40801507

Just as I would for any board meeting, I’d like to remind allmembers that our Code of Ethics need to be adhered to atall times. My term as president is coming to an end; I am

honoured to have represented the CSNM. I want to share withyou some of our accomplishments over the past year.A successful policy review was conducted so we could have

policies to guide our decision making processes, policies that had to be up-dated as our bylaws had to change to come in line with the Canadian Not forProfit Corporations Act.We’ve had a slight increase in our corporate membership when other asso-

ciations are struggling and losing members. Having corporate members allowsus to provide conferences and educational events at a reasonable cost.The blended membership option was introduced this year with our renewals.

The members spoke – we listened. Granted, it took some time to work throughall of the glitches, but it’s here.We increased our member benefits by introducing two insurance companies,

HUB and Johnson Insurance. They are willing to provide quotes for all CSNMmembers and their family living at the same address.Also for our members, for the third year in a row, we purchased 250 licenses

for Harvard Mentor Manager of which any member can take advantage.As well, we partnered with Good Life Fitness so members could get a re-

duced rate to encourage us to have a more balanced life style.Our volunteer co-ordinator, Magdaline Dontos, has been busy recruiting and

processing many new volunteers for our various committees. If any memberwants to volunteer for one of our committees or even a special project, pleasecontact Magdaline.A huge thank you goes out to the Bond office staff with special thanks to

Debbie Cullen who is our first contact when we call the office. If you have any questions or suggestions regarding CSNM, please feel free

to contact any board member at the email addresses on the website or [email protected], as we go through our daily activities, let’s take time to communi-

cate, appreciate and validate those with whom we come in contact as well asthose relationships we value. As we move forward let’s keep the momentumgoing and moving CSNM forward across Canada for another 50 years!

Barbara Cockwell, CNMPresident, CSNM

PRESIDENT’S MESSAGE

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Spring: In Like a LionA lot to be positive aboutBy Barbara Cockwell, CNM

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S


WHAT’S COOKING IN 2015We examine ways to enhance the customer experience

By Carol Donovan, RD

No matter what area offood service you’re in, ifcustomer satisfaction isyour goal, the trends inthis article will apply in

any health or foodservice setting. Weneed to acknowledge that the model offood service we have used in the pastwill not meet the needs of our cus-tomers in the future. This article is togive you a heads up on what is aheadand help you to prepare for the futureand the imminent changes to come.

SATISFACTIONSeniors make up the fastest-growingage group. This trend is expected tocontinue for the next several decadesdue mainly to a low replacement fer-tility rate, an increase in life ex-pectancy and the aging of the babyboom generation. In 2011, an esti-mated 5.0 million Canadians were 65years of age or older, a number that isexpected to double in the next 25years to reach 10.4 million seniors by2036. By 2051, about one in four

Canadians is expected to be 65 or over.Menu planning in the retirement

home sector has become very complex.Menus must be planned to not onlymeet your clients’ nutritional require-ments, but the cultural and spiritualneeds of the resident as well. Thiscomplexity will only increase as themix of seniors in our homes becomesmore diverse. This changing paradigm,paired with the evolution in nutri-tional awareness and healthy eatingchoices, will make for an exciting fu-

TRENDS

ture in retirement food services.The new senior clients we are see-

ing are not satisfied with being servedmeat, potatoes and gravy. The newseniors are looking to purchase an ex-perience, not just get a meal. Theyhave high expectations and changingtastes. They are focussed on and awareof healthy eating and good nutrition.They have been inundated with nutri-tion facts and myths on TV, the Inter-net, through social media and in theshopping environment. They will tellyou they want organic, farm-to-fork,locally-sourced, sustainable, gluten-free, low-fat, low-sodium and veganfoods. They are asking for more freshfood preparation, fresh food items anda variety of ethnic choices attractivelyserved in a spa like setting.Good core menu planning becomes

essential. The menu must meet theirspiritual, cultural and ethnic needs.They are looking for choice, varietyand enhanced flavours. This can bedifficult to do with the time con-straints in the industry, tight budgetsand rising food costs. Times are chang-ing! In long-term care and retirementhomes, the residents are demanding tobe satisfied. Your core menu needs tobe basic, balanced and bountiful.

DELICATE DIETSThe trend at present is for people whoare not unwell to adopt diets and eat-ing habits to get a perceived benefitof overall healthier eating. They areadopting very “delicate,” precise eat-ing habits (gluten-free, FODMAP Dietsand vegan regimes. Meeting the needsof these clients can be tricky. For ex-ample if a client is admitted to yourfacility on a gluten-free diet, justserving them gluten-free products will

not suffice. Your kitchen needs to begluten-free as well, with no potentialof cross contamination. That meansyou will have to have an area to workin that has not been contaminated byany food – even crumbs that containgluten. You will need a separatetoaster, a separate cutting board,utensils, etc.The FODMAP diet is also increasing

in popularity. FODMAPs are carbohy-drates (sugars) that are found infoods such as fructose, lactose, fruc-tans, galactans and polyols. Thatmeans foods such as fruit, honey,high-fructose corn syrup, dairy prod-ucts, wheat, garlic, onion, legumesand avocados have to be avoided.FODMAPs are osmotic, meaning theypull water into the intestinal tractand may not be digested or absorbedwell and could be fermented by bac-teria in the intestinal tract wheneaten in excess causing diarrhea, con-stipation, gas, bloating and/or cramp-ing. People with irritable bowelsyndrome (IBS) have found relief fromthis eating program. When you are faced with these del-

icate diets that need special planningand balance it can be challenging.Not only does a good core menu thatyou can manipulate help, but takingthe time to meet with your client andunderstand their diet even before theyare admitted is crucial. Perhaps theyfollow a modified version of the dietand you can compensate them in yourfacility. Perhaps the practises theyhave been following are no longer rel-evant or working and they can transi-tion back to a regular eating regimewith more variety. If possible, ask a di-etitian to assess them and see if theycan gather a good understanding of

the resident’s needs. Be realistic in what you will be able

to handle. If your kitchen is verysmall and you would not be able todesignate an area as gluten-free, letmanagement know and ask for theirhelp to come up with a solution.Maybe you have only one residentthat needs vegan or kosher or halalfoods. Go to your supplier and seewhat products are available that youcould bring in already prepared. If theresident follows a FODMAP diet, givethem a copy of your core menu andhave them highlight what they caneat. The dietitian can build you an in-dividual eating plan for that personfrom there. Meeting the needs of these clients

can sometimes be as simple as takinga portion of food out before sauce andseasonings are added. Find practicalways to work their needs in to yourcore menu.

WARM WELCOMEThere is a very competitive market outthere in health care especially in long-term care and the retirement industry.The “new” senior is looking for an ex-perience when finding a home. Theydon’t just want a place to sleep andeat. There are more and more facilitiesbeing built to meet the needs of ourincreasing senior population. Whatever the setting, you need to

remember that first impressions makelasting impressions. You will be serv-ing people who are looking for an all-inclusive experience. You want themto come and stay but, most of all, youwant them to be satisfied. Be prepared to wow them when

they walk in the door. If possible, doan admission assessment before the

6 C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S – S P R I N G 2 0 1 5

In long-term care and retirement homes, the residents are demanding to be satisfied.


resident arrives to make sure you willbe able to meet their nutritional needsand are not faced with surprises afteradmission. Be clear from day one onwhat the client expects and, in return,be clear about what you are and arenot able to deliver.

PROACTIVE PLEDGEPeople want satisfaction and goodservice and appreciate backup datathat show the provider is able to meas-ure and report back on the good serv-ice they provide. The “new” seniors arean intelligent group who want proof,numbers and facts and a say in theircare at all levels. They want autonomyand accountability. They want to knowthey are being heard and action isbeing taken.

To get them to buy in you will needto engage your audience. Give them awarm welcome and cultivate a positiverelationship right off the bat. Practiceactive listening and active involve-ment giving equal attention to all. Ifyou have not already done so, estab-lish a clients food counsel. Use thisgroup review to approve new menus,taste test new products and give con-structive feedback. To sustain your service, implement

audits that give you reviews and showyou what is working and what is not.For example, conduct plate waste

audits, client satisfaction surveys, col-lect client experience feedback and domeal and snack service audits.Make it a practice to document and

share the findings from the audits.

Formulate a plan of action and followthrough on any areas in which you fallshort. Your client’s level of satisfactionwill only increase if you do that. By their nature, trends come and

go. These are just a few areas that arein the spotlight right now. There areso many more. Keep yourself up-to-date and make a vow to educate thosewho work for you and those youserve. Education is the key to drivingthese changes and making them suc-cessful. Educate the clients, health-care providers, family, friends andvolunteers. Call on your suppliers fortheir assistance and expertise. Remainactive in your professional organiza-tions – they are a wealth of knowl-edge. Try new trends and then stepback and re-evaluate.

You need to remember that first impressions make lasting impressions.

PLAN TO MEET CURRENT TRENDSUnderstand the culture of your facil-ity – how do you define yourself andthe food service you are able to offer?Is it in a rural or urban setting? Doyour clients prefer meat and potatoesor would they like a wrap and Greeksalad instead?Once you know your audience, build

a good core menu that is basic, bal-anced and bountiful. Set your menuup like a skeleton so you are able toserve those on a restricted regimenwith the same foods you are spicingup for the rest. Watch the trends infood service and try to incorporatethem into your planning. This willshow your clients that you are awareof what the industry is doing and keepthem more satisfied. Here is what is trending in food

right now:• Cauliflower – very popular due to

its versatility; • Fermented foods like kimchi and

sauerkraut;• Smoked foods;

• Pistachios;• Different/bold flavour profiles; • Multi-cultural influences such as

Asian and Peruvian cuisine are themost popular;

• New twists on old comfort foods –pie is the new cupcake, sandwichesusing waffles instead of bread,designer macaroni and cheese;

• Vegetarian options;• Natural/fresh menu choices; and• Customization – build your own

burger or salad.Do an in-depth admission assess-

ment to make sure your facility canmeet the nutritional needs of the ap-plicant. Dig deep before admitting soyou are not faced with surprises afteradmission. Be clear from day one whatthe client expects and in return beclear about what you are able to de-liver. It is a competitive market, buttaking on a high-demand client thatyou are not able to satisfy in the longrun is a recipe for disaster.As Howard Cosell reminded us,

“What’s right isn’t always popular.

What’s popular isn’t always right.”So, what is trending in your work

place? What is currently popular? Weall need to be prepared for new clientswho challenge us on a daily basis.Make sure you start preparing nowand take a proactive approach. Get anunderstanding of the goals of your or-ganization. What culture do you wantto present to the client? Make sureyou have a comprehensive admissionprocess, a good core menu and a sys-tem in place to evaluate and sustainyour success. Put your own spin onthe current trends. ��


Carol Donovan, RD, is presi-dent of Seasons Care Dieti-tian Network, Canada’slargest consulting dietitiannetwork. The network pro-vides expertise in seniors’nutrition and foodservice inthe long- term care, retire-ment and private practice settings.• www.seasonscare.com

How do you define yourself and the food service you are able to offer?


CONTINUING EDUCATION ARTICLE

Food waste is atop priority forfoodservice man-agers and person-

nel working in food services.The topic has heated up onceagain in social media with societydemanding more proof of how food-service organizations deal with waste. Some experts debate the difference

between food loss and food waste. Forthe sake of this article, we’ll definefood loss as food that is discarded be-cause it has degraded in quality beforeit ever hits a store or warehouse shelf.Food waste refers to food that makesit to the end of the food chain butdoes not get consumed. There are some basic changes that

we can make in several areas of our es-tablishments. A great deal of time isspent choosing healthy, nutritionallysound and popular choices which willsell well or be well received. We alsoneed to ensure that we order the rightproducts and ingredients in the cor-rect amounts. Consider to whom it willbe served, how it will be served, theportion, the day, the style and the

purpose. Standard practice is to notuse an ingredient or a product justonce within a certain period or cyclein order to keep the ebb and flow offresh product plentiful within the en-tire menu cycle. The cost of hospital food waste has

been estimated by Value Chain Man-agement International (February 2015)at approximately $1.50 per patient perday in Canada. This translates into $45million dollars for health care inCanada annually.

PART I: THINGS TO DO RIGHT NOW

A PLAN FOR EACH ITEMWhen planning, it is important to en-sure that you have a purpose forevery product or ingredient. Wait to

purchase perishablesuntil required and do

not purchase more untilthey are gone. Ensure per-

ishables are ordered JIT (JustIn Time). Create recipes that can

use the same ingredient in morethan one or two ways. Let your needsbe reflected in your pack size selec-tion for optimum freshness and in-ventory movement. Serve products oritems as first and second choices tohelp balance the need for the item inyour inventory and ensure availabil-ity from your vendor.

ONLY WHAT YOU NEEDIf a recipe calls for 2 kg of fresh dicedcarrots, don’t purchase more than youwill require and risk them not beingutilized before they spoil. If you haveno other intended purpose for a freshcarrot, having an extra 10 kg on handwill not help your waste reductioneven if the initial cost might appearto be lower. Are you able to plan an-other menu item or modify using theingredient so that you can use it be-fore its expiry date?

STOP WASTING, START SAVINGHow making a few simple changes can make all the difference

By Heather Truber, NM and Tracey Christensen, CNM


ALWAYS HAVE A PLAN BIf you run a facility which does on-sitecatering as a sub-component of thebusiness and you have been requestedto bring in fresh salmon for an event,something you normally don’t carry,are you prepared for what happenswhen the event is cancelled? By bring-ing in unfamiliar items you risk excesswaste. Have the foresight to offercatering or meal suggestions whichconsist only of your existing ingredi-ents in alternative ways.

FIFO (FIRST IN – FIRST OUT)Basic inventory principles must alwaysbe adhered to when effectively mini-mizing waste. Always use the oldestingredient or product date first.

TRACK EVERYTHINGOne of the easiest ways to find a solu-tion and to know exactly what orwhere you may have a problem is totrack all waste events and reasons forthe waste. An example: If a departmentcontinually records a dozen loaves ofbread left over each week, perhaps it’stime to reduce the bread order or tofreeze part of that order so that it canbe used before it stales. By keepingtrack of the event as well as the cir-cumstances around the event, it allowsyou to get to the root of the problem.

STOCK CHECKS AND STORAGEEnsure that staff check stock loca-tions before placing orders. Have a setand practiced procedure to accountfor what is currently on hand andwhat is regularly required (by settingpar levels) for each item. Know thebasic requirements of your day-to-daybusiness, but also be aware of exten-uating circumstances which may af-fect volumes (i.e. birthday tea forresidents each third Thursday of themonth) and be able to account for itin your order.

Store properly and follow regula-tions. De-case where possible, thenlabel, date and identify (if sub unitsdo not contain labels). By identifyingall products there can never be anerror in what it is and which unitshould be used first. In facilities where menus are set

and compliances are strictly adheredto such as an acute-care centre wherefood is required to meet certain di-etary guidelines, sometimes it be-comes more challenging to use allproducts prepared for each meal. Inthese types of operations, it is imper-ative to have a solid understanding ofbusiness needs. The practice of pro-duction forecasting is crucial to keep-ing waste to a minimum.

PART II: FORECAST TOOLSForecasting is described as a predic-tion of how much to buy or to producebased on previous records. In medicalfoodservice operations, a variety ofmanagerial tools are used.

PRODUCTION WORK SHEETSEvery day, at the end of each meal,record the amount of food preparedand the amount of food left after serv-ice. Special events or weather couldimpact usage and should be added toreference anomalies.

PATIENT SATISFACTION SURVEYSA set procedure should be introducedto ensure adequate feedback is gath-ered either by formal survey or moni-toring of the dining room. By recordingthis information, you can then use itto adjust forecasts or move to a second-choice item and have less waste on thatproduct next time it is served.

PORTION CONTROLA simple error of using the wrongserving utensil can create havoc on atray line, banquet line or in a busycafeteria. All members of the teamshould be made aware of and under-stand clearly the portions per pan orbag of product, the correct servingsize and the correct serving tool. Useof best-practice techniques will keepmeal service on target. Not under-standing how to get the best result byfollowing a set of standards in a recipecan lead to burnt or inedible productswhich must be discarded.

SELECTIVE MENUIf you serve a selective menu (choiceof items for categories on the menu),consider food preferences, past historyof choice and any other relevant in-formation which will assist in fore-casting.

TRACKING DAYSIf you experience days during whichyou see higher or lower meal consump-tion, record it and the purpose. For ex-ample, are there recreation eventswhich involve food which can affectregular meal consumption? Are daysleading up to holidays or specialevents, with more family members vis-iting with food items, having an impacton consumption? A record of theseanomalies provides historical data todetermine whether meals should bemore or less produced. Also, first andsecond choices on cycle menus can be

Typical Hospital Waste


switched based on forecasted datawhich may assist in waste reduction. Ifyou continually have a half-pan oflasagna left on a particular meal day,switch it to the first choice. The secondchoice is then something that maycross more diets making it easier tomeet the needs of the population aswell as potentially being IQF (Individu-ally Quick Frozen) or something cookscan pull on the fly if needed.

WASTE AUDITSProcedures should be put in place toaudit any food remaining in diningrooms or on trays once meal servicehas been completed. Talk to the staffto discover popular and unpopularmenu choices based on what they seereturned. Communication can be ashining star in reducing waste, but itis often under-developed and poorlymaintained. Having clear directionand communication of the operationsphilosophies and principles is one ofthe most significant ways to minimizewaste. Practices should be audited reg-ularly to remain valid.

LEFTOVERSFinally, we can discuss the topic ofleftovers. Leftovers are often what

people think of first when consideringwaste. However, the best practice forleftovers is to not create them in thefirst place. Not all establishments are opera-

tionally able to utilize leftovers in thesame way. It will depend on institu-tional or company policy and on howyour products are produced or pur-chased. For those who can use left-overs, here are some guidelines. Itemswhich have been cooked from raw canbe quickly cooled (down to 3°C) andeither frozen or refrigerated for onemore use. Food safety standards mustbe strictly followed – only foods whichare then safely heated to a minimuminternal temperature of 74°C (160°F)can be used for another single pur-pose. Things such as leftover veggiesin soups or meats or proteins in stewsand salads allow us to utilize leftoverssafely and effectively. Foodservice working environments

are complex. Attention to detail andpersistent follow up will help us keepfood waste to a minimum. Proceduresshould be developed in healthcare op-erations which measure waste – theycan become key performance indica-tors. In the end, we save money andwe save time. ��

Heather Truber is the direc-tor, Provincial Safety andSupply Management withAlberta Health Services.She is responsible for theoperation and provincial di-rection for food safety; qual-ity improvement; businesscontinuity; contracting: purchasing practice; in-ventory management and Workplace Health andSafety for Food, Nutrition, Linen and Environmen-tal Services within Alberta Health Services.• [email protected]

Tracey Christensen is cur-rently the manager forProvincial Culinary Teams forAlberta Health Services. Sheis an active member ofCSNM, a Red Seal Chef anda Louise McKinney Scholar-ship recipient. Tracey hasalso recently become a certified Green Belt inLean Six Sigma through BMGi.• [email protected]


People are being educated moreand more that fitness andhealthy eating are key factorstowards longevity and improved

health. We have all heard of the termcross training at some point, but whatdoes this really mean and how doescross training impact one’s overalllevel of fitness and long term health?First we must identify what fitnessmeans to us. To many, fitness is mas-tering a single activity – something welove or for which we have a talent.When we focus on one type of fitnessactivity we use the same muscles overand over, causing us to feel less fitthan what we thought we were whenengaging in something new. Crosstraining is the practice of many dif-ferent types of fitness, rather than re-peatedly performing the same activityday in and day out.From our physical youth, to the

professional athlete, to the elderly,cross training has its benefits. Asyoung children, we engage in a vari-

ety of activities until we reach the agewhere we decide on one in which wehave a heightened interest. What wedon’t realize, is that before turninginto a single-sport athlete, we havebeen cross training naturally and bal-ancing our muscle use. With age, westruggle and, in turn, we notice thatwe get injured more frequently anddon’t feel as in shape as we did whenwe were younger. This also holds truefor the professional athlete. In orderfor them to safely perform “theirsport” and get the most out of it, theymust focus on the strengthening of allmuscle groups not just the ones di-rectly related to that sport. Both themind and body carry a lot of stresswhen regularly performing a repetitiveactivity. Cross training will not onlyallow muscles to recover, it will alsostrengthen the body, stimulate themind and allow for continued activityby using other muscles, tendons andjoints that aren’t used as often whenin a time of injury or rehab.

Professional athlete or not, we allhave one thing in common – we age.Weight, the cardiovascular system, thedigestive tract, bladder, bones, mus-cles and joints, not to mention themind, are all areas in which changemay be noticed.A decline in our physical abilities

starts around age 30, continuesthroughout our life, and reaches aplateau between ages 60 and 70. Afterthe plateau, a slower decline follows.The rate of decline varies with our in-dividual level of fitness as well as ourlifestyle. With a decline in physical ac-tivity, our muscle mass also decreasesand is replaced by fat. Because muscleburns more calories than fat, it be-comes more difficult to maintain ahealthy weight. As any system slowswith age, so does the heart. Our bloodvessels and arteries become stiffer,causing the heart to work twice ashard to pump blood, leading to highblood pressure and other cardiovascu-lar problems. Digestive issues such as

FIND BALANCETHROUGH FITNESS

AND HEALTHY EATINGRe-discovering cross training as the ticket to better fitness

By Raeanne Kinch

CONTINUING EDUCATION ARTICLE


constipation also tend to become moreof a problem. This can be related tomany things including disease, lack offluids or exercise and poor diet. Lossof bladder control is another sign ofaging that can be seen more promi-nently in women after childbirth.With age, muscles lose strength, jointslose flexibility and bones lose densityand mass. Due to these factors, wemay become less coordinated and bal-anced, physically and mentally.We can make choices that slow age-

related body changes. Two of thethings that are top of the list are get-ting regular exercise and eating a dietthat includes fruits, vegetables, wholegrains and optimal amounts of healthyfats.When we discuss exercise, many

questions arise including how muchexercise should we get and what typeof exercise is best? Health Canada rec-ommends: “that adults accumulate atleast two-and-a-half hours of moder-ate to vigorous physical activity eachweek and that children and youth ac-cumulate at least 60 minutes per day.You don’t have to do it all at once.Choose a variety of activities, spreadthroughout the week. Start slowly andbuild up.”This brings us back to cross train-

ing. In order for us to move and func-tion the way we would like for yearsto come, we must continue to keepthose bodies active. There are threetypes of exercise that can change theway our bodies feel as we get olderand ensure that we are doing every-thing we can to slow the aging processand chance of disease: cardiovascularexercises, strength training exercisesand stretching exercises. If we canfind a balance between all three ofthese types of exercise, we will be inpretty good condition. Any type of cardiovascular or aero-

bic activity helps to strengthen the

heart by raising the heart rate for agiven period of time. Once the heartstrengthens it will have the ability topump blood with less effort. Try walk-ing, jogging, swimming or any type ofactivity you may love to do on a reg-ular basis. This will help to lowerblood pressure, lesson the stiffeningof those arteries by naturally increas-ing good cholesterol, keep your diges-tive system on track and help you tomaintain a healthy weight through

burning calories. It will also increaseblood flow to the brain to help keepyou on your mental game. Strength training or anaerobic exer-

cises can help with a few things. First,it can increase bone density throughlifting weights. Any time we causestress or friction on our bones theywill thicken. With increased density,the chances of breaking a bone willlessen. This can also be achievedthrough cardio activity such as walk-

ing. When we walk, we are causingenough friction that we stimulate ourbones to grow in places such as theback and hips. In the long term, thiswill mean less back and hip pain andthe ability to stay mobile. Secondly,strength training increases theamount of muscle we have. As men-tioned previously, muscle burns morecalories than fat, which equates toweight loss or simply maintaining ahealthy weight. Stretching on a daily basis for a

minimum of five to 10 minutes willhelp with functional movement. Whenwe stretch, we become more flexibleand reduce the chance of injury dra-matically. Stretching will lessen mus-cle tension and increase range ofmotion, which will help you to feelmore balanced and coordinated.Stretching should not be used as awarm-up. It is essential to do a quickwalk before getting into your stretch-ing routine. Because we become lessflexible with age, our exercise tech-niques also become crucial in thatthere should never be forced move-ment. The important thing is to keepyour flexibility, not force it. Now that we have our fitness rou-

tine in check and know the impor-tance of cross training to keep ourmobility and help to ward off disease,let’s take a look at our nutrition habitsand how this, too, can affect the long-term outcome of our body’s wellness. Each of us has a different idea of

what a healthy diet looks like. There isthis perception that if you eat less andexercise more you will lose weight andlook better when, in actuality, thecomplete opposite is true. The calorieswe take in from food can be comparedto the gas we put in our cars – theywill not run without gas and neitherwill our bodies. By taking in too fewcalories our health can be risked inmany ways: reduced muscle mass; nu-

trient deficiencies; poor immunity;and, impaired exercise performance.As we can see, developing healthy

eating habits is essential to the healthof our bodies, and it doesn’t have tobe as confusing or restrictive as wemay believe. The key is to limit highlyprocessed packaged foods and stick tofoods such as vegetables, fruit andwhole grains. A great way to begin isto think about shopping the perime-ter of the grocery store first, avoidingthe centre aisles. Here are a few tips tostart building a healthy diet. Instill-ing these habits at a young age willmake it much easier to maintain as weget older. • Consume a variety of food types in-stead of consuming the same onesover and over again. • Bigger is not always better. FollowCanada’s Food Guide to select the rightportion sizes for you. • Spend time in the produce section,shopping for fruit and vegetables. Picka variety of colours and types. • Limit sugar intake – it will onlymake you crave more sugar. Avoidempty calories.• Avoid foods that are high in satu-rated fats, and eat in moderation, es-pecially when it comes to red meatthat is high in saturated fat. Chooselean meat and low-fat dairy.• Decrease the number of caloriesconsumed in liquids because it is easyto lose track of calories when we drinkthem. Choose a piece of fruit instead.• Look for products with labels thatsay 100% whole wheat or whole grain.The white stuff is simply sugar. • Limit your sodium intake. Saltworks on your kidneys to make yourbody hold on to more water. The extrastorage of water raises your bloodpressure. • Limit alcohol. According to Canada’sLow-Risk Alcohol Drinking Guidelines,women should consume a maximum of

10 drinks per week and men 15.• Replace the water we lose by drink-ing and eating more water.• Practice smart snacking when exer-cising. Have a small carbohydrate-based snack before exercise and a smallcarbohydrate-plus-protein snack after-wards to refuel and repair muscles.

When we start off on our health andwellness journey, we are given somany different pieces of advice. Themost important thing to remember isthat balance is key in both our exer-cise routines and eating habits. Stickwith the saying “too much of anythingis not a good thing.” Vary your fitnessroutine through cross training and eatfollowing the tips outlined above. Findsomeone qualified to instruct you touse proper exercise technique and toeducating you on body awareness. Bylooking after your body starting now,you will have the best chance of aginggracefully without age-related issues.��


Raeanne Kinch is one of theco-founders of The SweatLab Fitness Studio in Cal-gary. She is a certified groupfitness Instructor, Barre in-structor, Spin instructor, andPilates instructor. • www.thesweatlab.com

Empowering members. Creating leaders. Building professional excellence.

www.csnm.ca

MUTUAL SUPPORT

Accredited Nutrition Managers supervise food prepara-tion and service in healthcare facilities, commercialcatering, government agencies, schools and universities,the hospitality industry, consulting services, private prac-tice and food service sales.

As one of the largest organizations of its kind in Canada,the CSNM supports Nutrition Managers in their pursuitof excellence in all areas of practice.

Nutrition Managers make supplier choices regularly aspart of their responsibilities; many of these suppliersare corporate members of the CSNM or support theorganization through advertising in Food Service &Nutrition magazine.

The food service industry in Canada is growing.As suppliers seek innovative ways to improvetheir products, members of the CSNM pursueexcellence in delivering them to their clients.

Mutual support among suppliers, NutritionManagers and the CSNM ensures a brightfuture for the food service industry.

To learn more about the CSNM, visit our website.


CSNM has accomplished a lot in 50 years: a namechange; financial ups and downs; expansion; accred-itation and more colleges onside; a mandatory con-

tinuing education program; a quarterly magazine; acertification program; and, it has been instrumental in theformation of the global organization, Healthcare Caterers In-ternational. There’s more: a website, computerized database,social media, professional education conferences, and toomany more to list.And, that doesn’t begin to cover the personal stories which

offer a glimpse of the CSNM’s early days.Yvonne Gvozdanovich began working as a foodservice su-

pervisor in 1974. “I was thrilled to learn I could become amember of a national association,” she says. “Over the years,it provided credibility, continuing education and the oppor-tunity to share ideas with other nutrition managers.” Shesays she was honoured to be asked to join the board of di-rectors and was pleased to have contributed to strategicplanning. “We felt we were really enhancing the visibility ofthe profession, ensuring high standards and making sure ourprofession would be relevant in the future,” she says.

Some memories of the past are a lit-tle grim. Daphne Spears rememberswhat she served to long-term care resi-dents in the mid-70s. “Geriatric dietswere generally diabetic-reduction – lowfat, no salt. Textures were regular, cutup or minced. No purée or tube feeding,only in acute care facilities. There wereno thickened fluids.” she says. “Resi-

dents were grouped at tables by diet; only one menu itemand one alternate were available. Everyone got the samejuice.”All food was prepared conventionally, on site, with low-

tech equipment and no kitchen was complete without a Bain-Marie. “I’m so glad that one is gone. I still have visions oflittle pots swimming for hours,” Spears recalls. “Prune Whipand Blanc Mange appeared on every hospital menu.”She goes on to say that times have changed. “Residents

are more aware of healthy living and healthy choices,” shesays. “And, we provide dignified dining experiences.”

This awareness, this evolution, cameabout, in part, because of technology.Denise Russell remembers the 70s an-swer to technology was the Menu Tabu-lator. “This was basically one step upfrom an Abacus,” she says. Computeri-zation has driven the profession to ahigher level, but she says a lot was ac-complished in the pre-digital days.

“Food supplies arrived with a phone call, budgets were de-signed without spread sheets, patients were discharged fromour census with a pen stroke, and we waited for info to besent across town by snail mail.”Russell says the growth in the scope of practice has been

rapid, perhaps too much so considering that a few positivethings were lost along the way. However, she says the tech-nological changes are helpful in assuring that nutrition man-agers are diversified and stay on top of the challenges of thefuture.In Alberta, there’s a regional hospitality manager who also

remembers what it was like to start a career in food servicein the 70s. Lucy Dunsford recalls the tiny glimmers of changethat had just begun. “The formula room for infant nutritionhad just closed because we were beginning to use ready-madeformulas,” she says. “But, at the same time, we were stillpreparing our own tube feedings in a room unapologeticallycalled the Tube Feeding Room.”Dunsford is grateful for her career, that nutrition manage-

ment has come such a long way and that there is still a re-ward for the effort. “I still like to see the smiles on residents’faces when they enjoy a really good meal or a recreation ac-tivity,” she says.

One of the strengths of the CSNM isits accreditation program and the ties ithas developed with colleges in Canadathat provide a nutrition managementprogram. Mairi Matheson was there atthe beginning, when a formal programwas in its infancy.“Between the years of 1965 and 1967,

CFSSA (Canadian Food Service Supervi-

The CSNM at 50 YearsWhy this anniversary is an especially golden milestone

By Various Contributors

ASK AN EXPERT

Daphne Spears

Mairi Matheson

Denise Russell


ASK AN EXPERT

sors Association – precursorto the CSNM) approachedme with a request for somesort of distance learningeducation for their mem-bers,” she recalls. “This wasparticularly intended forthe rural members who haddifficulty with access inkeeping their knowledgecurrent.”Matheson travelled across

the country providing work-shops and attending boardmeetings as her Level Icourse expanded to includea Level II program for su-pervisors. As these pro-grams evolved, collegesbegan adding them to theircurricula. Then came ac-creditation. In 1991, the CFSSA became the CSNM. By then,Matheson says, “I had supported the distance learning by writ-ten correspondence for CFSSA/ CSNM during a 25- to 30- yearprocess with a final count of 30,000 students.“In 2000, a well-known college purchased the copyright for

the programs Matheson had developed, taking the course on-line. She says the aim was always to elevate the knowledgeof the food service supervisor and, 50 years later, she says itappears that mission has been accomplished. “The more ed-ucation that CSNM members received over the years has ledto a major strengthening of the entire food service chain,”she claims. “Food satisfaction, communications, sanitationand proper cooking methods have continuously improvedover the years. In this challenging field, CSNM has continuedto grow to be very strong.”

Merle Ammerman was on the board inthe 70s – a mere six years into the ex-istence of the organization then knownas the CFSSA. She says she was eager tobe part of the larger picture eventhough there was no home office. “Theboard meetings were held at the TorontoGeneral Hospital and executive memberswould travel by train to Toronto for a

dinner meeting and catch the last train home to London,”she says. “One of the struggles of the early years was the

need to have board mem-bers from both coasts. Fileswould travel from one endof the country to the otherand some got lost in thetransitions from year toyear,” says Ammerman.“What a relief when wecould call Oshawa ourhome address rather than arevolving post office box.”One big difference in

the organization from theearly days was that regis-tered dietitians were verymuch a part of the CFSSAstructure. Ammerman re-calls there was a subtlechange as the CFSSAevolved. “I am not sure atwhat point in our growth

that the RDs resigned from our organization or if they werethere just to mentor us in the early years.”Ammerman says she is proud to have been part of the

formative years, and her experience gives her a true appreci-ation for the growth over the past five decades. “Hats off toa job well done!”

Kathy Cuthbertson is a past-presi-dent of the CSNM. She says she recog-nizes what the CSNM has meant in hercareer. “The years involved as a boardmember and volunteer provided mewith opportunities I never would havehad otherwise,” she says. “The timespent gave me knowledge and confi-dence as well as meeting others from

across the country and the globe who I feel I can call friendsand colleagues,“ she says.“CSNM is today the best it has ever been and will continue

to grow and evolve for many more years!” ��

This article was assembled from the correspondence of a number of contribu-tors. Our thanks go to Yvonne Gvozdanovich, Daphne Spears, Denise Russell,Lucy Dunsford, Mairi Matheson, Merle Ammerman and Kathy Cuthbertson.• www.csnm.ca

Merle Ammerman

Kathy Cuthbertson


CSNM PREFERRED SUPPLIER PROFILE

Persistence Pays OffED Foods’ founder proves a good product stands the test of time

By Stan Michalak

Imagine you’ve come up with a revolu-tionary food service product. Fast forward60 years. Will your product still be viable?

When Herman Eiser founded Empire Dehy-drated Products in 1951, did he have a crys-tal ball that showed him the future? The

answer is a testament to persistence and dedication.Jordana Rebner is a culinary specialist at Aliments ED

Foods. Her job description is a complex recipe of skills rang-ing from business and marketing to training and research.She speaks fondly of the company’s founder and tells of howhe came up with dehydrated soup and sauce bases and beganpitching his products to Montréal chefs.“He used to promote his products at unusual locations,

such as symphony concerts or at art gallery exhibitions,” saysRebner. “He made friends in the artistic community and manyoffered him works of art as signs of friendship, all of whichare still displayed with pride in our office.”Eiser’s passion and the connections he made eventually

paid off. In less than 20 years, his company expanded fromQuébec into the rest of Canada, into the U.S. and into over-seas markets including Australia, Japan and the Middle East.The production facility outgrew itself several times over.In the 70s, Eiser’s son, Victor, joined the company, now

E.D. Foods. Truly a family affair, the product line was namedafter Eiser’s business partner’s daughter, Lyudmila. Easy toremember and familiar in many languages, the LUDA line isstill the signature product line at Aliments ED Foods. Cur-rently, Robert Eiser is at the helm of the company, repre-senting the third generation of the Eiser family. “It is a testament to the values of the company that many

of the customers who first started working with ED in the 70sare still working with us today,” asserts Rebner.Facing more expansion issues, the decision was made in

1990 to build a stand-alone facility that could handle the kindof volume E.D. Foods was now expected to deliver. The 45,000square-foot facility in Pointe Claire, Québec, is where E.D.Foods has called home since 1991. It’s a state-of-the-art plantwith a computer-controlled atmosphere, HACCP workflow, aresearch lab, and is GFSI and SQF-2000 certified. Expansionplans are in the works to accommodate four new product lines

and a complete culinary centre for product innovation.“In order to survive in this industry for more than 60 years,

one must be adaptable,” says Rebner. “The LUDA brand hasevolved over the years. We have increased our range offlavours, introducing a full line of international flavour high-lighters called LUDA Boosters, as well as adding new soup andsauce profiles to ensure we have products for every palate.”The LUDA lines include LUDA H, the health-conscious line

offering gluten-free and low-sodium products; LUDA ED, theauthentic flavours of Québec; LUDA Original, which encom-pass the classic recipes customers know best; LUDA Inspira-tion, the premium line; and, LUDA Boosters, ten ready-to-useinstant-dissolve flavours from around the world.ED Foods has also received Halal certification to suit what

is a rapidly emerging market here and abroad.Part of Rebner’s job is to research emerging trends such as

the demand for “homestyle” cooking in long-term and acute-care homes and a preference for “comfort” foods with whichresidents are familiar.“With our numerous signatures and years of experience we

know what homestyle cooking should taste like and what cus-tomers enjoy,” says Rebner. “When we created the LUDA Hline, we based all our recipes on the classic flavours. Just be-cause they are low in sodium and gluten-free did not meanthat flavour took a back seat.”Aliments ED Foods (the bilingual company name) contin-

ues to innovate. Rebner won’t give any hints as to what newproducts are in the works, but she concedes that testing andresearch are taking place now at the facility in Pointe Claire.“We have also been busy creating an official data base of

our recipe ideas and menu solutions to provide our customerswith innovative and delicious ideas,” says Rebner.Whatever is on the horizon, perhaps a new LUDA product,

there’s a good chance that the persistence and passion dis-played by the company’s founder, Herman Eiser, will inspirea new generation of ED Foods innovators. ��

Stan Michalak is the creative director of Cutting Edge Communications,publisher of Food Service & Nutrition magazine.• [email protected]

The Age-Diverse WorkplaceInspiring the troops – all the troops

There has never been such diversity ofgenerations in the workplace as today.People are living longer and that, cou-

pled with financial necessity, means that morepeople are working past the age of sixty-five.At the other end, articulate and confident

young workers are making their way into the industry. Whichmeans that it is not unusual to find single departments witheach of the four generational demographics present – Tradi-tionalists, Baby Boomers, Generation X and Millennials. For ref-erence, Traditionalists are those born before 1946, Boomerswere born between 1946 and the mid-60s, Gen-Xers betweenthe mid-60s and 1979 and Millennials from 1980 to 1994. Diverse generations in the workplace bring differing values

and expectations to bear with divergent perspectives on howeach views the working world. Think of these perspectives assunglasses – different coloured lenses mean that each gen-eration views an identical situation in vastly different ways.These varying perspectives lead to dissimilar work styles anddiverse work ethics which can (and do) create conflict. Thesedifferences can translate into opportunity if you can adaptand flex your leadership style to tap into the potential thateach individual brings to the table.Start by recognizing that there has been a shift in work

ethic from one demographic to the next. For the Traditional-ist, dedication is the password, while the Boomer’s magic wordis driven – concentrating on a single job, coming to work earlyand staying late. The Gen-Xer was the first generation to starttalking about work-life balance – a goal aspired to by many butachieved by few. Much to the chagrin of the others, the Mil-lennials are the first generation to truly live work-life bal-ance. This shift in work ethic from one age to the next offersmany hints on how to inspire employees of different ages.For Traditionalists, understand that two of their key values

are loyalty and dedication. When you make the effort to notjust admit but also applaud your sixty-something staff fortheir dependability and commitment, you are well on yourway to getting the best from them. Get them to share theirknowledge with others and you’ll show them that you respecttheir legacy. Acknowledge that they make sacrifices and you’llsecure their allegiance.

The Boomer generation was influenced by optimism and anoverriding belief that they could change the world. Becauseachievement and personal growth are paramount, Boomersview how far they have come in their careers as an indicatorof their success. To inspire your Boomers, focus on recogniz-ing and verbally acknowledging their value to your operations.Remember that because job success is important to them, vis-ible indicators of status such as titles matter. If one of yourBoomers has worked hard to become team leader, then recog-nize her as such, and you’ll inspire her to go even further.As much as the Boomer generation is optimistic, Genera-

tion X is characterized by skepticism. To be fair, this senti-ment comes from the stark reality of watching the masscorporate layoffs that occurred in the 90s. So, for Gen-Xers,self-reliance is paramount based on the founding principlethat “the only person you can count on is yourself.” Theirmotivation – balance and flexibility. As a leader, emphasizechoices. If it’s possible in your operation, allow your staff todecide what shifts they’d like to work, based on what fitstheir individual situations. The flexibility you offer will payoff exponentially in their increased levels of commitment. To Millennials, collaboration is key; they want to partici-

pate fully in creating and managing their work lives on theirterms. Offer them variety and flexibility by rotating them inassignments more often and/or changing their responsibili-ties frequently. Is it possible to move them through differentjobs in your food service operations every few months? Ifthat’s not practical, involve them in other ancillary initia-tives such as organizing your location’s annual charityfundraiser or designing the employee newsletter. They’ll jumpin as long as it’s exciting! Don’t discount them because oftheir youth. Millennials crave respect, but they repeatedlycome up against the “respect must be earned” refrain fromolder employees. Change your point of view from “you mustearn my respect” to “you have my respect unless you dosomething to lose it,” and watch levels of motivation rise.��

Merge Gupta-Sunderji is a speaker and author who draws on her 17 years offirst-hand experience as a leader in corporate Canada.• www.TurningManagersIntoLeaders.com

MANAGEMENT NOTEBOOK

By Merge Gupta-Sunderji



PSNMTHIRTEEN PSNM MEMBERS ATTENDEDa regular monthly meeting with Apetitopresenting some texture-modified foodsfor members to taste and evaluate. Themeeting was held at Hawthorne SeniorsCare Community, a 200- bed campus ofcare in Port Coquitlam. Hawthorne hastwo unique cottages designed to house56 residents with dementia in a home-like environment. The lodge houses 75complex-care residents. Seventy units ofsupportive and assisted living completethe campus. The adult day program has60 spaces to support clients and caregivers that live in the community.PSNM is excited to host the

2015/2016 CSNM board of directors forthe fall Celebrating 40 Years – The Pas-sion Lives On conference in September.The planning committee would like tohear from you if you have any informa-tion, pictures or memorabilia fromPSNM. Recipes are also coming in to pro-duce a cookbook in honour of thePSNM’s 40th anniversary. PSNM is alsoworking to bring its website up to date,and may be looking at a redesign.

AtlanticTHE NEWFOUNDLAND CHAPTER, NLSNM, HAS NOT BEEN ACTIVE AS OF LATE ANDwe are working to change that! We have been getting the finer details on revivingthe chapter to represent nutrition managers in the province of Newfoundland andLabrador as well as our neighbors in Nova Scotia, New Brunswick and PEI.

As CSNM members, we are aware of the benefits of our membership and what itmeans for professional competency in our field. We are striving to educate our em-ployers to further recognize the importance of the membership both on a nationallevel and as well a provincial level. It is important to engage in a local network – al-though nutrition managers across the country experience the same issues – havinga closer reach for support and resources is valuable.

We are looking for volunteers to help rejuvenate the chapter in forming a com-mittee and meet the requirements to once again register our chapter. Please contactNatasha at [email protected] for more information or to volunteer to become apart of this initiative.

ASNMTHE ANNUAL FOOD MATTERS CONFERENCE WILL BE HELD ONCE AGAIN MAY 1–2,2015 in Edmonton. ASNM will hold their annual AGM this coming May in conjunc-tion with this conference.We hope ASNM members liked the online membership renewal process through the

CSNM website. Feel free to contact the ASNM with any feedback. ASNM Membershipcosts will continue to be deferred until the ASNM board can meet to discuss this atthe AGM in May.ASNM will endeavor to move forward with technology and investigate for next

year the ability for members of ASNM to call into the AGM meeting as we know it isdifficult for many members to travel each year for the AGM.

JUNE 3National Menu Innovation DayWhite Oaks Resort,Niagara-on-the-Lake, ONwww.sysco.ca/healthcare

SEPTEMBER 172015 Sysco Regina FallFood ExpoRegina, SKwww.sysco.ca/regina

SEPTEMBER 17CHA Webinar:Healthy Food Strategies1 – 2 pm ESTwww.healthcarecan.ca/learning/courses/

OCTOBER 26 – 27Canadian Food Summit 2015Conference Board Centre forFood in CanadaToronto, ONwww.conferenceboard.ca/conf

TIM

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INDUSTRY & CSNM NEWS

INDUSTRY & CSNM NEWS

OSNMTHE OSNM BOARD HAS POSTED DETAILS OF 2015 FOODService Awareness Week with materials available in its member-only section. Nutrition and Hydration week was held on March16 – 22, and participation from all lines of business was en-couraged. OSNM had an education day at Fanshawe Collegewere there was a presentation on food safety. The spring sym-posium will be held April 21 in Woodstock at the Sysco facil-ity. Education topics include; how to butcher a hind of beef,Ministry of Health compliance, food sustainability, dementia,financial planning and a vendor showcase with lunch provided.OSNM (Area D) is conducting a research on a time and

wage study for nutrition managers with results to be sharedwith the OSNM board. OSNM sent a representative to theOHEA (Ontario Home Economics Association) conference onMarch 28 to see if there is a possibility to recruit membersand to see if a booth would be beneficial to promote OSNMto their members.In the next few months, our OSNM members will be busy

attending many of our affiliate members’ tradeshows/con-ferences/education days. The board is always looking for vol-unteers to help out with some OSNM committees. Check outthe website for areas on where you can volunteer.

SSNMSASKATCHEWAN HAS BECOME THE FIRST PROVINCE INCanada to apply Lean across its entire healthcare system, fo-cusing on better health, better care, better value and betterteams. More than 700 Lean projects have been launched inSaskatchewan, including the new Moose Jaw Regional Hospitaland Children’s Hospital of Saskatchewan in Saskatoon. Lean is a patient-first approach that manages and delivers

care though continuously improvements. Also known as kaizen,it originated from the Toyota Production System in the 1950s,focusing on the reduction of seven different types of waste inthe workplace to improve overall customer value. Through thisprocess, you can find and eliminate, simplify or reduce waste –anything that does not add value. It empowers employees tocreate and implement value-added solutions to problems such asexcess inventory, time spent waiting for service or identifyinginefficient processes. In healthcare, this means putting theneeds and values of patients, clients and families first. Why lean? Lean increases safety by eliminating defects and

errors; it reduces cost by eliminating waste; patients/clients aremore satisfied with their care and have better outcomes; and,it engages employees in finding better ways to deliver care –front-line staff know the processes best.


STOP WASTING, START SAVINGCompetency 8.0 Marketing & Promotion

1. What is the average cost of hospital food wasteestimated per patient per day in Canada?A - $4.50B - $1.50C - $7.00D - $2.35

2. Food loss is described as…A - When food is discarded or becomes degradedin quality before it ever reaches a store orwarehouse shelfB - Food waste costC - A hot topic in the mediaD - Food that makes it to the end of the food chain but does not get consumed

3. The easiest way to find a solution and to identifyexactly what or where you have a problem is to…A - Ask your team to count inventoryB - Track all waste and the reasons for the wasteC - Call a staff meetingD - Compare last month’s food cost to this month’s

4. Which of the following is not a tool in medicalfoodservice operations that is a predictor of whatto purchase? A - Patient satisfaction or patient surveys B - Portion controlC - If you serve a select menu or not D - Whether or not the staff enjoy serving the menuitem or not

FIND BALANCE THROUGH FITNESS AND HEALTHY EATINGCompetency 3.0 Nutrition & Healthy Living

1. Which type of exercise will help to keep our bodies healthy and mobile as we age?A - Cardiovascular exercisesB - Strength exercisesC - Stretching exercisesD - All the above

2. One of the benefits of cross training is…A - Strengthens a specific muscle groupB - Allows you to excel at a single activityC - Helps to slow age-related body changes andbalance out muscle useD - Can cause weight gain

3. At what age do we start to notice a decline in ourphysical abilities?A - 10B - 18C - 30D - 55

4. According to Health Canada, what is the minimum number of hours of moderate to vigorous activity that adults shouldparticipate in each week?A - 2 ½ hrsB - ½ hrC - 4 ¼ hrs D - 1 hr

CONTINUING EDUCATION QUIZ

YOUR NAME MEMBERSHIP NUMBER PHONE NUMBER DATE

COMPLETE THIS QUIZ ONLINE!GO ONLINE TO WWW.CSNM.CA • CLICK ON MEMBERS ONLY (UPPER RIGHT) • LOGIN - COMPLETE THE QUIZ

OR, CLIP AND SUBMIT THIS PAGE BY MAIL OR FAX TO:CSNM • 1370 DON MILLS ROAD, SUITE 300,

TORONTO, ON M3B 3N7TOLL FREE: 1-866-355-2766 • FAX: (416) 441-0591

Available in French on the CSNM website | Seront maintenant disponible sur le site web de la CSNM/SCGN

�

�Does the CSNM office have your e-mail address?


EDUCATION / TRAINING

BOW VALLEY COLLEGE345 - 6th Avenue SECalgary, Alberta T2G 4V1P: (403) 410-1402E: [email protected]: www.bowvalleycollege.ca/nutritionThe Bow Valley College, CSNM-accreditedNutrition Manager Certificate program isdelivered in an online, self-paced formatdesigned for busy lifestyles. This accessi-ble program teaches basic nutrition, menuplanning for clients with medical condi-tions, food service safety legislation andguidelines, and management of food serv-ice production, finances and human re-sources.SEE AD PAGE 11

FANSHAWE COLLEGE1001 Fanshawe College BoulevardLondon, Ontario N5Y 5R6P: (519) 452-4430, ext. 4868E: [email protected]: www.fanshawec.caC: Tracy JonesStudents are trained in kitchen operations,employee relations and nutrition, enablingthem to manage kitchens in the dynamicfood service industry. Areas of study in-cluded nutrition sciences, menu planning,budgeting and institutional cooking. Grad-uates will be equipped to pursue careersas food service supervisor, nutrition man-agers and dietetic technicians in the healthcare and hospitality industries. Visit fan-shawec.ca for more information.SEE AD PAGE 25

HEALTHCARECAN – CHA LEARNING17 York Street, Suite 100Ottawa, Ontario K1N 9J6P: (613) 241-8005, ext. 211TF: (855) 236-0213, ext. 211E: [email protected]: www.healthcarecan.caC: Jennifer WilkinsonThe completely revitalized Food Serviceand Nutrition Management program pre-pares students across Canada for a re-warding career in food servicemanagement. Designed and instructed byleaders in the field, this innovative onlineprogram allows students to create a flexi-ble, self-paced study schedule. Fully ac-credited by the CSNM.SEE AD PAGE 27

CORPORATE MEMBER

BUYERS’ GUIDE


BUYERS’ GUIDE

LANGARA COLLEGE100 West 49th AvenueVancouver, B.C. V5Y 2Z6P: (604) 323-5884E: [email protected]: www.langara.bc.caC: Laura Cullen, Department ChairLearn the basics of management and su-pervision through food-service-basedpracticums and fieldwork in this two-yeardiploma program that can be completedonline. Graduates are prepared for man-agement careers in the food service indus-try, eligible for membership in provincialassociations, or may apply to bridge intothird year of Langara’s BBA program.SEE AD PAGE 21

EQUIPMENT MANUFACTURERS

RATIONAL CANADA2410 Meadowpine Boulevard, Suite 107Mississauga, Ontario L5N 6S2P: (905) 567-5777 TF: 1-877-728-4662F: (905) 567-2977E: [email protected]: www.rational-online.caC: Kevin Breton, Marketing Manager

RATIONAL CANADA proudly introducesthe SelfCookingCenter® 5 Senses – theonly intelligent cooking system worldwidethat senses, recognizes, thinks ahead,learns from you, and even communicateswith you to create perfect results everytime.

EQUIPMENT SUPPLIERS

BURLODGE CANADA10 Edvac DriveBrampton, Ontario L6S 5P2P: (905) 790-1881 TF: 1-888-609-5552F: (905) 790-1883E: [email protected]: www.burlodgeca.comC: Irina Caraballo / Jo-Anna Fawcett

Burlodge is committed to providing reli-able and innovative meal delivery systems.Regardless of the size of their operation,Burlodge aims to optimize each client’s re-sources and streamline their food logisticsso they get the most out of the equipmentas well as their staff. Delivering qualitymeals with confidence.SEE AD PAGE 7

GARLAND CANADA1177 Kamato RoadMississauga, Ontario L4W 1X4P: (905) 324-1419 TF: 1-888-442-7526F: (905) 624-1851 TFF: 1-800-361-2724E: [email protected]: www.garlandcanada.caC: Sunny MiGarland Canada represents ManitowocFoodservice brands in Canada: Cleveland,Covotherm, Dean, Delfield, Frymaster, Gar-land, Lincoln, Merrychef and U.S. Range.Garland Canada is dedicated to bringingvalue to foodservice operators by equip-ping them with real-world answers and so-lutions that enhance menus, service,profits and efficiency.SEE AD PAGE 26

FOOD MANUFACTURERS

ALIMENTS ED FOODS6200 Trans-CanadaPointe-Claire, Québec H9R 1B9P: (514) 695-3333 TF: 1-800-267-3333F: (514) 695-0281E: [email protected]: www.ed.caC: Darren GilbertAliments ED Foods specializes in manufac-turing soup bases, soup mixes, boosters,seasonings and gravy mixes for the food-service and industrial markets. ED Foodsoffers gluten-free, vegetarian, sodium-re-duced and other specialized productsunder private label and its own brands:LUDA Inspiration, LUDA H, LUDA Original,LUDA Booster and LUDA ED.SEE ADS ON PAGE 13 AND ON THE OBC

APETITO CANADA LIMITED12 Indell LaneBrampton, Ontario L6T 3Y3P: (905) 799-1022 TF: 1-800-268-8199F: (905) 799-2666E: [email protected]: www.apetito.caC: Pam CaswellApetito is a food service manufacturer con-centrating on healthcare, long-term careand community meals. Apetito createsproducts that have the right look, taste andnutrition, building recipes with low sodium,fat and calories. Their product depth in-cludes soups, entrées, complete meals anda wide variety of puréed and minced tex-ture-modified foods. SEE AD PAGE 23

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BUYERS’ GUIDE

BONDUELLE 1600 Henri Bourassa West - Suite 630Montréal, Québec H3M 3E2P : (514) 384-4281F : (514) 384-7992E : [email protected] : www.bonduelle.comC : Manon DarsignyPresent in more than 80 countries, Bondu-elle is the world’s undisputed leader inprocessed vegetables. Its American sub-sidiary encompasses more than 3,000 em-ployees and 800 growers who harvest andprepare vegetables in eight plants acrossCanada. The company markets top-qualityvegetables under private label and propri-etary brands such as Arctic Gardens andBonduelle.

CAMPBELL’S FOODSERVICE60 Birmingham StreetToronto, Ontario M8V 2B8P: (416) 251-1117 TF: 1-800-575-7687F: (416) 253-8719E: [email protected]: www.campbellsfoodservice.ca /www.campbellshealthcare.ca�

We provide a full range of creative menusolutions for healthcare customers inacute care hospitals for patient feedingand healthcare retail cafeterias, and forsenior living in both long-term care and re-tirement homes. We offer a full range ofsoup solutions, entrees, healthy beverages,texture-modified foods and products fordysphagia management.�SEE AD ON THE IBC

COTT BEVERAGES CANADA6525 Viscount RoadMississauga, Ontario, L4V 1H6P: (905) 672-1900, ext. 19367E: [email protected]: www.cott.comC: Shawn Levy Continued �

Cott is one of the world’s largest producers ofbeverages on behalf of retailers, brand own-ers and distributors. Cott produces multipletypes of beverages in a variety of packagingformats and sizes, including carbonated softdrinks, 100% shelf-stable juice and juice-based products, clear, still and sparklingflavoured waters, energy drinks and shots,sports drinks, new-age beverages, ready-to-drink teas, beverage concentrates, liquid en-hancers and freezables and ready-to-drinkalcoholic beverages.

DARE FOODS LTD.Food Service Division6725 Millcreek Drive - Unit 1Mississauga, Ontario L5N 5V3P: (905) 363-1236 TF: 1-800-665-5817F: (905) 363-1247W: www.darefoods.comDare Foods is a national supplier of crou-tons, cookies, candies and crackers to thefoodservice market in both bulk and con-venience packs. Our tradition of providinghealthier snack options continues. Frompeanut-free to whole-grain, our foodser-vice team is committed to making our deli-cious Dare foods available outside thehome.

Food for Thought: Fanshawe CollegeFood & Nutrition ManagementFULLY ACCREDITED BY THE CSNM

Pursue a career as a service manager in the dynamic, growing food service industry. Areas of studyinclude nutrition, food science, menu planning, maintenance, budgeting and human relations.

Transform your college diploma into a degree!

For more information,Contact Tracy Jones, Coordinator(519) 452-4430, ext. 4868 [email protected]

Culinary Skills – Chef Training(1-year certificate)

CulinaryManagement Diploma

(1 year after Chef TrainingCertificate)

Food & NutritionManagement Diploma

(1 year after Chef TrainingCertificate)

CSNM Accredited

Honours Specializationin Nutrition andDietetics Degree(Brescia College,

University of WesternOntario)

Registered DietitianInternship

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BUYERS’ GUIDE

GENERAL MILLS CANADA5825 Explorer DriveMississauga, Ontario L4W 5P6P: (905) 212-4016F: (905) 212-4016E: [email protected]: www.generalmillsfoodservice.caC: Susan AmlingerGeneral Mills offers an array of productsyour customers know and enjoy such asCheerios, Nature Valley, Fibre 1, Yoplait,Betty Crocker, Pillsbury and many more.We are excited to announce the launch ofgluten-free Bisquick and Nature Valleypeanut-free Lunch Box bars. More grain,more fibre and more choices. Think wholegrains. Think General Mills.

HARLAN BAKERIES – EDMONTON L.PP.O. Box 516, 14 Calkin DriveKentville, Nova Scotia B4N 3X3P: 1-800-465-8674F: 1-888-524-4144Harlan Bakeries – Edmonton L.P is a man-ufacturer of high-quality bakery productsspecializing in frozen, unbaked pie shells,tart shells and pie tops. We have trans-fatfree and low-sodium options available.

MAPLE LEAF FOODSERVICE6897 Financial DriveMississauga, Ontario L5N 0A8P: (905) 285-5378F: (905) 285-6002W: www.mapleleaffoodservice.comMaple Leaf Foodservice, a division ofMaple Leaf Foods Inc., is Canada’s leadingprocessed meat provider. We are proud ofour 100+ year history with our powerhousebrands: Schneider’s, Olympic, Burns andMaple Leaf. Our commitment to being afood safety leader, reducing sodium and in-troducing product innovation have made usthe top-of-mind protein supplier to thehealthcare and hospitality market.

MCCAIN FOODS CANADA10 Carlson Court, Suite 200Etobicoke, Ontario M9W 6L2P: (416) 679-1700 TF: 1-800-387-7321F: (416) 679-1711E: [email protected]: www.mccain.caC: Cindy WennerstromMcCain Foods Canada offers a wide range ofpotato products, appetizers, entrées, bever-ages, pizzas and desserts. With about 2500employees in 12 processing facilities, we areproudly Canadian and a leader in agronomy,technology, innovation and new product de-velopment. McCain Foods continues to offera diversified platform of consistently high-quality products.

MCCORMICK CANADAClub House, Billy Bee and Lawry’s600 Clarke RoadLondon, Ontario N5V 3K5P: (519) 432-7311 TF: 1-800-265-4988F: (519) 673-0089W: www.clubhouseforchefs.caC: Lee Hargreaves, Sales Director

Building on strong brands and innovativeproducts, McCormick Canada provides su-perior quality, value and service to our cus-tomers. Under our beloved Club Housebrand, we offer a wide variety of qualityspices, herbs, seasoning blends, extracts,food colours and sauce mixes. Mc-Cormick’s portfolio also includes Billy BeeHoney and Lawry’s Seasonings.

REUVEN INTERNATIONAL1881 Yonge Street - Suite 201Toronto, Ontario M4S 3C4P: (416) 929-1496F: (416) 929-1499E: [email protected]: www.reuven.comC: Patsy Gagne-WaitheFor more than 35 years, Reuven has beena supplier of high-quality, great tasting andnutritious chicken products to healthcarefacilities including short- and long-termcare homes and hospitals. Our value-added products are designed to meet thenutritional requirements of your residents,patients and retail customers. We are com-mitted to providing menu solutions that areversatile and cost effective, allowing formore recipe variety.SEE AD PAGE 8

FOOD PROCESSORS

OLYMEL S.E.C./L.P.1580 Eiffel StreetBoucherville, Québec J4B 5Y1P: (514) 858-9000 TF: 1-800-361-5800F: (450) 645-2864W: www.olymelsolutions.com

Olymel manufactures more than 700 differ-ent fresh and processed pork, chicken andturkey products, for both national brandsand private labels. Our chef, our nutrition-ists and our representatives are availableto help you develop culinary concepts thatare both savoury and good for the health!We have also developed menus andrecipes with attached nutritional informa-tion. You can download our Health andWellness program on our website atwww.olymelsolutions.com.

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BUYERS’ GUIDE

SAPUTO DAIRY PRODUCTS CANADA2365 Chemin De La Cote De LiesseSt-Laurent, Québec H4N 2M7P: (514) 328-3466F: (514) 328-3389W: www.saputofoodservice.caAt Saputo, we craft, market and distribute awide range of high-quality dairy products,from our full line of milk, cream, culture andmix products, to many award-winningcheeses. Saputo is the largest dairy pro-ducer in Canada with products distributedunder such well-known brands as Dairyland,Neilson, Baxter, Nutrilait, Saputo, Armstrong,Alexis de Portneuf and DuVillage 1860.

VALLEY FLAX FLOURP.O. Box 89, 188 Marshall StreetMiddleton, Nova Scotia B0S 1P0P: (902) 825-1528 TF: 1-866-825-8256E: [email protected]: www.flaxflour.comC: Howard Selig

Valley Kitchen brand proudly represents theValley Flaxflour family of ingredients andmixes which now includes fine-milled, siftedflax, organic buckwheat flour, organic cornflour, wheat-free oat meal and oat flour. Ourproducts meet international standards forgluten-free foods. Visit www.flaxflour.comfor ordering details and resources.SEE AD PAGE 28

FOOD SERVICE DISTRIBUTORS

CENTENNIAL FOODSERVICE1-4412 Manilla Road S.E.Calgary, Alberta T2G 4B7P: (403) 214-0044F: (403) 214-1656W: www.centennialfoodservice.com

Centennial Foodservice is a unique manu-facturer-distributor serving the three west-ernmost Canadian provinces. Through ournetwork of regional distribution centres,we provide solution-driven protein prod-ucts and consultative services to health-care operators at all levels. We are drivento learn customers’ needs in order to earntheir business.

GORDON FOOD SERVICE2999 James Snow Parkway NMilton, Ontario L9T 5G4P: (905) 864-3700 TF: 1-800-268-0159F: (905) 864-3843E: [email protected]

W: www.gfscanada.com C: Natalie RussellGordon Food Service is a national foodser-vice distributor with locations acrossCanada. GFS Healthcare and Hospitality sup-ports your foodservice operation with a widehealthcare product offering, education pro-grams and resources. We provide dedicatedhealthcare sales professionals, menu man-agement software and the industry-leadingCanadian Nutrition Resource Centre.SEE AD PAGE 20

SYSCO CANADA21 Four Seasons Place, Suite 400Toronto, Ontario M9B 6J8P: (705) 748-6701, Ext. 6689F: (416) 234-3088E: [email protected]: www.sysco.caC: Nicole Kirton

Sysco is the leader in selling, marketingand distributing products to the foodser-vice industry. Along with a dedicated teamof healthcare professionals, Sysco offers abroad line of products and services gearedtowards the healthcare and hospitalitymarket. Our world-class Synergy systemsprovide innovative dining management so-lutions for foodservice operators.

FOOD SERVICE CONSULTANTS /PLANNERS

COMPLETE PURCHASING SERVICESP.O. Box 253, Station “U”Toronto, Ontario M8Z 5P1TF: 1-800-331-9433E: [email protected]: www.ecps.caC: Angelo Colalillo

Membership in Complete Purchasing Serv-ices provides CSNM members with com-petitive and stable pricing on a broad rangeof high-quality products and services in ad-dition to operational tools and resourcessuch as menus and recipes, educationalmaterials, online national classified list-ings, theme meal planners and workshops.

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INFORMATION TECHNOLOGY

CULINARY SOFTWARE SERVICES2930 Center Green CourtBoulder, Colorado 80301P: (303) 447-3334 TF: 1-800-447-1466F: (503) 585-5543W: www.culinarysoftware.comCulinary Software Services is the leader inback-of-the-house technology. ChefTec andCorTec software provide state-of-the-art in-ventory control, recipe and menu costing,purchasing and ordering, sales analysisand menu engineering, production man-agement, waste and lot tracking and nutri-tional analysis. For independent restaurantsto multi-unit and complex operations.

OTHER

DEB CANADAPO Box 730 – 42 Thompson Road WestWaterford, Ontario N0E 1Y0P: (519) 443-8697 TF: 1-888-332-7627F: (519) 443-5160 TFF: 1-800-567-1652E: [email protected] W: www.debgroup.comC: Zuzana BlehaContinued �

Deb aspires to be the world’s leadingaway-from- home skin care system com-pany; a global innovator of skin care prod-ucts and technologies. The Deb FoodIndustry Skin Safety Program is designedto help raise hand hygiene standards toprevent food contamination linked withimproper skin care practices.

ECOLAB5105 Tomken RoadMississauga, Ontario L4W 2X5TF: 1-800-352-5326F: 1-800-665-5256E: [email protected]: www.ecolab.comC: Mike Brown

Ecolab makes the world cleaner, safer andhealthier, providing cleaning, sanitizing,food safety and infection prevention prod-ucts and services. As industry leaders, wedeliver safe, cost-effective, innovative pro-grams that help our customers providecustomer satisfaction, improve operationaleffectiveness, support their efficiency andsustainability goals and enhance theirbrand.

JOHNSON INC.700 - 1595 16th AvenueRichmond Hill, Ontario L4B 3S5P: (905) 764-4956 TF: 1-800-563-0677F: (905) 882-5586E: [email protected]: www.johnson.ca/csnmC: Catherine TurnerJohnson hs been delivering high-qualityhome and auto insurance to Canadians formore than 130 years. Today, we are one ofthe country’s leading and fastest-growingproviders of insurance products and ben-efits. Our success is a direct result of ourfocus on doing what’s right for our cus-tomers and employees. As a CSNM mmber,you can take advantage of Johnson Inc.’sPreferred Service Home-Auto InsurancePlan. Visit our website or call for a no-oblig-ation quote.SEE AD PAGE 24


BUYERS’ GUIDE

ADVERTISERS’ INDEX

13 Aliments ED Foods www.ed.ca

OBC Aliments ED Foods www.ed.ca

23 Apetito www.apetito.ca

7 Burlodge Canada www.burlodgeca.com

11 Bow Valley College www.bowvalleycollege.ca/nutrition

IBC Campbell’s Foodservice www.campbellsfoodservice.ca

25 Fanshawe College www.fanshawec.ca

26 Garland Canada www.garlandcanada.ca

20 Gordon Food Service www.gfscanada.com

27 HealthcareCan CHA Learning www.healthcarecan.ca/learning

24 Johnson Inc. www.johnson.ca/csnm

21 Langara College www.langara.bc.ca/nutrition

8 Reuven International www.reuven.com

28 Valley FlaxFlour www.flaxflour.com

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À LA CARTE

APETITOApetito is a food service manufacturer concentrating on healthcare, long-term care and communitymeals. Apetito creates products that have the right look, taste and nutrition, building recipes with lowsodium, fat and calories. Their product depth includes soups, entrées, complete meals and a wide vari-ety of puréed and minced texture-modified foods. For more information, visit www.apetito.ca.

BURLODGE CANADAAt Burlodge, we welcome the challenge to design and develop the best-engineered food regenerationand distribution equipment on the market. It is an obligation we treat with absolute conviction: to createexceptionally durable, ergonomically sensible and exceedingly practical equipment that performs to su-perior standards, day in and day out. Our goal is to provide you with the solution that best meets yourneeds and contributes to our success. Visit www.burlodgeca.com.

FANSHAWE COLLEGE – FOOD & NUTRITION MANAGEMENTStudents are trained in kitchen operations, employee relations and nutrition, enabling them to managekitchens in the dynamic food service industry. Areas of study included nutrition sciences, menu planning,budgeting and institutional cooking. Graduates will be equipped to pursue careers as food service su-pervisor, nutrition managers and dietetic technicians in the health care and hospitality industries. Visitfanshawec.ca for more information.

ALIMENTS ED FOODSAliments ED Foods is a specialist in manufacturing soup bases, soup mixes, seasonings and gravy mixesfor the foodservice and processor market under the LUDA signature since 1951. Canada's foremost pri-vate label expert and top producer of gluten-free, vegetarian, sodium-reduced and other specialty prod-ucts, it has a gold-rated HACCP facility and is GFSI-recognized and SQF 2000-certified. Visit www.ed.ca.

BOW VALLEY COLLEGEAre you interested in becoming a supervisor in the food service industry? Take your career to newheights with Bow Valley College’s CSNM-accredited Nutrition Manager Certificate. This accessibleprogram is in an online, self-paced format. With the support of excellent instructors, learn basic nutri-tion, menu planning for clients with medical conditions, food service safety legislation and guidelines,and management of food service production, finances and human resources. For more information,visit www.bowvalleycollege.ca/nutrition.

CAMPBELL’S FOODSERVICECampbell’s Foodservice provides a full range of creative menu solutions for healthcare customers inacute-care hospitals for patient feeding and healthcare retail cafeterias, and for senior living in bothlong-term care and retirement residences. Our product portfolio includes a full range of soup solutions,entrees, healthy beverages, texture modified foods and products for dysphagia management. Pleasevisit our Campbell websites at www.campbellsfoodservice.ca and www.campbellshealthcare.ca for de-tails about our product line, nutritional information and recipe ideas.

GARLAND CANADAGarland Canada, a division of Manitowoc Foodservice, is well known throughout the industry as a “totalsolutions” supplier of equipment and technology solutions to the foodservice industry. Solutions poweredby Garland Canada innovation are designed specifically to meet the demands and goals of your opera-tion today and tomorrow. Garland Canada offers customers unparalleled operator and patron insights,collaborative kitchen solutions, culinary expertise and world-class implementation support and service.Visit www.garlandcanada.ca.

À LA CARTE


JOHNSON INC.CSNM members have access to benefits on home and auto insurance through Johnson Inc. Service in-cludes 24/7 claims support, first-accident forgiveness, roadside assistance and home benefits. To findout more, visit www.johnson.ca/csnm.Home and auto insurance available through Johnson Inc., a licensed insurance intermediary. Policies primarily underwritten byUnifund Assurance Company. Unifund and Johnson share common ownership. Auto insurance not available in BC, SK, and MB.Alternate plan available in QC. Eligibility requirements, limitations or exclusions may apply.

GORDON FOOD SERVICEGordon Food Service is a national foodservice distributor with locations across Canada. GFS Health-care & Hospitality supports your foodservice operation with a wide healthcare product offering, edu-cation programs and resources. We provide dedicated healthcare sales professionals, menumanagement software and the industry leading Canadian Nutrition Resource Centre. To learn more,visit www.gfscanada.com.

VALLEY FLAXFLOURLike us on Facebook, comment the word recipes and receive a free recipe book at www.face-book.com/valleyflaxflour. Check out our new resources at www.flaxflour.com. Valley Flaxflourprocesses whole flax seeds into flax flour, organic whole corn into corn flour, white organic buck-wheat groats into buckwheat flour and certified wheat free oats into oat meal and oat flour. Nowsold as Valley Kitchen, our products meet international standards for gluten free. Enjoy the Good-ness: Easy Healthy Everyday

LANGARA COLLEGEWant to take your diploma a step further and earn a degree? First learn the basics of food service man-agement and supervision through theory, food-service-based practicums and fieldwork in this 60-creditdiploma program that can be completed online. Graduates are prepared for management careers in thefood service industry, eligible for membership in provincial associations, or may apply to bridge into thirdyear of Langara’s BBA program, or programs at Royal Roads University. Visit www.langara.bc.ca formore info.

REUVEN INTERNATIONALReuven International is a 100% Canadian-owned and operated company. We are a supplier of globally-sourced, premium-quality poultry products, and have done so since 1977. Operating in every province,we supply innovative poultry solutions to the retail, foodservice, healthcare and manufacturing channels.We are committed to delivering delicious and nutritious quality poultry products that meet the dietaryneeds of our diverse Canadian population. For more information regarding the full line of Reuven prod-ucts visit our website at www.reuven.com or email [email protected].

HEALTHCARE CAN – CHA LEARNINGIt takes specialized knowledge to provide quality, cost-effective services in a healthcare environment.CHA Learning’s completely revitalized Food Service and Nutrition Management program prepares stu-dents across Canada for a rewarding career in nutrition management. Designed and instructed by lead-ers in the field, this interactive online program allows students to begin anytime, create their ownpersonal learning schedule and gain practical experiences regardless of employment background. Fullyaccredited by CSNM. Learn from leaders. Be a leader. Visit www.healthcarecan.ca/learning.

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