Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education
description
Transcript of Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education
Research and InnovationCommunity Nutrition Teaching Model
for Ethno-specific Diabetes Prevention and Education
Centre for Hospitality and Culinary Arts
Research and Innovation
Ethnic groups at higher risk for type 2 diabetes
Lack resources to develop culturally relevant recipes based on ethnic diets and traditional methods of food preparation
Community based research and learning opportunities for students in the 2-year Culinary Management Nutrition Program (CMN)
Assistance from community health centres and Canadian Diabetes Association (CDA)
Introduction
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Research Objectives
Test and modify traditional recipes to meet diabetes guidelines, in hopes of providing tools to manage diabetes in communities with higher occurrences
Create an adaptable teaching model that can be extended to various ethnicities, community programs and can be related to other chronic conditions
Expose culinary students to nutrition related community programs and recipe development for those with chronic diseases
Research and Innovation
Identification by community partners of groups with high risk of developing diabetes for study participants
West Indian and South Asian Obtain traditional home recipes from study participants CMN students modify recipes to meet nutrition guidelines
set by the CDA Student groups deliver an interactive cooking session on
modified recipes at community health centres to study participants
Survey participants to gauge responses and obtain feedback on recipe adaptations and cooking methods
Methodology
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Cooking Demonstration Four Villages Community Health Centre
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Cooking Demonstration - Rexdale Community Centre
Research and InnovationButter Chicken
Nutritional Analysis Per Serving (2/3 cup)
Calories 150 Fat, total 4 g Fat, Sat 1 gCarbohydrate 7 gFibre 1 gSodium 380 mg
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Nutritional Analysis Per Serving(1/2 cup)
Calories 120 Fat, total 2.5 gFat, Sat 0.5 gCarb 11 gFibre 3 gSodium 240 mg
“Paneer” Bhurji
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SamosaNutritional Analysis Per Serving (1 samosa - 60g)
Calories 110 Fat, total 2.5 g Fat, Sat 0.3 gCarbohydrate 17 gFibre 3 gSodium 220 mg
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Student and study participant feedback - very positive Will continue to collect and analyze participant feedback Currently finalizing recipes for posting on CDA website
Continue with a focus on other high risk ethnic groups with type 2 diabetes
Expand GBC and CDA websites showcasing diabetic focused recipes accessible to the community
Videos and other publications showcasing traditional ethnic cuisine from populations at risk for diabetes
Results and Future Research
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Benefits to GBC & Industry Partners Provide culinary nutrition students with “hands on” learning
Showcase GBC research and innovation
Build partnerships for future collaboration in the health care sector
Potential externship and employment opportunities for students
Accessible CDA endorsed diabetic-friendly ethno specific recipes on CDA’s website for clients and health care professionals
Student led interactive cooking sessions at community health centres, CDA and public events for clients with diabetes
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Acknowledgements
OCE Connections
NSERC’s College and Community Innovation (CCI) Program
Principal Investigator: Sobia Khan, MSc, RD
Adriana Salvia, Sharon Booy, Amy Symington
GBC Culinary Management Nutrition students
Chefs: James Smith, Stephen Fields, Ian Dowsett, Avery Chin, Hemant Tellur, Eat In Foods
Community Health Centres: Rexdale, Black Creek, Four Villages and Parkdale
Canadian Diabetes Association