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NewsInside this issue:> MakingtheMostofMealtimes (M3): Results are in! Page 2
> NutritioninDisguisePage 3
> SuperMenusinLong-Term Care: What’s Next? Page 3
> Exploring Beans for Healthy Aging Page 4
> A-HA takes the Stage at the Royal Agricultural Winter Fair Page 4
... and more!
Innovative agri-food and nutrition research for healthy aging
2017
New infographics feature Ontario-grown foods and howtheycanbenefithealth as we age
Weallknowhowimportantnutritionisforourhealth,butchoosing healthy foods can be a challenge. Every day new storieshitthemediaaboutthe
latesttrendsinhealthyeating,and it can be hard to know what informationtotrust.Agri-foodfor Healthy Aging (A-HA) has releasedfivenewinfographicstohelpolderadultsmakehealthychoices and add Ontario-grown foods–namelyapples,beans,berries,soybeansandeggs–totheir daily diet.
The infographics were developed byaresearchteamledbyA-HAresearchscientistAlisonDuncan,PhD,RD(Professor,HumanHealthandNutritionalSciences,UniversityofGuelph)andHilaryDunn(ProgramManager,A-HA).Eachinfographicfeaturesadifferentfoodandshares facts about aging and Ontario agriculture. The 1-pagers alsohighlightthenutritionalbenefitsofeachfoodandhowitrelates to health for older adults. Finally,easytipsareprovidedto encourage older adults to consumemoreofthesehealth-friendly foods.
Forexample,dippingappleslicesinnutbutterisagreatwaytogetin1servingoffruit,dietaryfibre,andaddalittleproteintoyourday. Beans are another great source of protein and dietary fibre,andpeopleoftenforgethow easily canned beans can be addedtosalads,soups,pastasoromelettes.Frozenberriesmakeconsumingthesedelicious,antioxidant-richfoodseasyallyear long.
A-HA’sfocusonpromoting ‘food-first’strategiesforhealthyagingismadeeasierwiththeabundance of Ontario-grown foodavailable.Therearesomanywaysolderadultscanbenefitfromthesenutrient-richfoodsandthiscollectionofinfographicshelpstohighlightthem.
The infographics are available online on the A-HA website (www.aha.the-ria.ca) and are formattedforeasyprintingandposting.Tolearnmore,pleasecontactHilaryDunnat [email protected].
This project is supported by Agri-Food and Rural Link, the hub for knowledge translation and transfer for the OMAFRA-University of Guelph Partnership.
Promoting Ontario Agriculture for Healthy Aging
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Resultsareinfromanationalstudyexploringfoodintakeinlong-termcare
Forthepast2years,aresearchteamledbyA-HAresearchscientistHeatherKeller,PhD,RD,FDC (SchlegelResearchChairinNutrition&Aging,UniversityofWaterloo)hasbeenexploringwhatresidentslivinginlong-termcareeatandwhatfactorspromotebetternutrientintake.Informationwasgatheredfromover600residents,across32homesin4provinces(Alberta,Manitoba,NewBrunswickandOntario),andthekeyfindingsarein!
The research shows that:
• Thedailyfoodandfluidintakeofresidentsin the M3 study was low.
• The10nutrientsmostlikelytobebelow recommendationswere:vitaminD,vitaminE, folate,vitaminB6,vitaminK,vitaminB12, calcium,magnesium,potassium,andzinc.
• Residentswhoatefewercaloriesand proteinweremorelikelytobefemale,atrisk ofmalnutrition,ofolderage,consumedpureed foods,hadanumberofeatingchallengesduring mealtimes(e.g.,troubleholdingfoodinthe mouth,littleornointerestineating),and requiredsomebutnottotalsupportforeating.
• Residentswhoatemorecaloriesandprotein weremorelikelytoliveinamemorycare neighbourhood,needtotaleatingassistance, andreceivedperson-centeredcareatmealtimes (e.g.,theirpreferences,needsandvalueswere respected).
• Residentswhohadbetterproteinintake weremorelikelytoliveinhomeswithmore dietitiantime.
Making the Most of Mealtimes (M3): Results are in!TheA-HAteamisalreadyworkingawaytoaddresssomeofthesekeyfindings.Specifically,theteamistryingtomakemorenutritiousfoodstohelpimprovenutrientintake(seethearticlesonpage3),anddevelopingaprogram(calledCHOICE+)tosupportperson-andrelationship-centredpracticesatmealtimes.CHOICE+usesavarietyofstrategies,includingeducation,coaching,auditandfeedback,andincentives,tohelpteamsinlong-termcaremakemealtimesmoreenjoyableforresidents.
Oneofthekeycomponentsoftheprogramistoencourageself-assessmentofcurrentmealtimepracticesfollowedbydiscussionandgoalsettingtostartmakingchange.Tofacilitatethis,twotoolshavebeencreatedtohelpguideteammembersthroughreflectionandprovidetangiblegoalstowork towards. One tool focuses on the dining environmentincludingthephysicalspace,andtheotherfocusesonperson-centredpracticesandtheexperienceofmealtimes.Bothtoolsareformattedaschecklistswhereteammembersprovideasimpleyesorno,orratehowoften(i.e.,mostofthetime,sometimes,rarely)theythinkthey’veexemplifiedcertainpracticesoverthepastweek.
The tools are freely available on the A-HA website (www.aha.the-ria.ca/resources) for any long-termcareteamtouse.TheCHOICE+programisstillbeingresearchedasawholetoseehowthiscombinationofstrategiescontributestobettermealtimepracticesandultimatelyabetterexperience for residents.
Staytunedasthisexcitingworkcontinues!
The M3 research project was supported by the Canadian Institutes of Health Research.
Nutrition in DisguiseImprovingnutritioninlong-termcareisakeyfocusforA-HA,andateamledbyHeatherKeller,PhD,RD,FDC(SchlegelResearchChairinNutrition&Aging,UniversityofWaterloo)andLisaDuizer,PhD(AssociateProfessor,FoodScience,UniversityofGuelph)isexploringstrategiestoincrease the nutrient content of popular foods.
Theteamisconsideringanumberoflocally-sourced,nutrient-dense ingredients that arefeasibleforlong-termcarehomestopurchaseanduse(e.g.,squash). These ingredients are then incorporated into staple recipestodeterminehowmuchcanbeaddedwithoutaffectingthe sensory appeal and taste of the end product.
Todate,thefollowingrecipeshave been developed: banana ice cream,blackbeanandzucchini
brownies,applebananalentilmuffins,lemonpuddingcakes,andorangecranberrylentilmuffins.Themorepromisingrecipes will undergo nutrient profiling,furtherfeasibilitytestingincludingcostandabilitytoscale-upinalong-termcarekitchen,andofcourse,tastetestingwithresidentsand teammembers!
PreviousA-HAresearchhaslookedintodeveloping‘supermenus’forlong-termcarehomestoboostnutrition.‘Supermenus’containthesamefoodsthatarecommonlypreparedwithinlong-termcare,butcertainingredientswithinrecipeshavebeensubstitutedoraddedtoimprovethenutrientcontent.We’vehadpreliminarysuccessdevelopingrecipes,butthefeasibilityofthisstrategymustbetestedastherearemanystakeholderswhoinfluencemenuplanning(e.g.,foodproducersanddistributors,commercialfoodcompanies).
Thenextphaseofthisprojectwillinvolveinterviewswithkeystakeholderstobetterunderstandtheirattitudestowardthedevelopmentof‘supermenus’includingcurrent strategies and barriers. By understanding what has already worked and what challengesarisewhentryingtoimprovemenus,theteamwilldevelopa‘supermenu’includingacostandnutrientanalysistoensureitisfeasiblewithinthelong-termcareenvironmentandmeetstheneedsofallstakeholders.
This project is supported by OMAFRA Food for Health Research Program.
Thisprojectistakingplacein theResearchKitchenattheCentre of Excellence for InnovationinAginginWaterloo(A-HA’shomebase).Equippedwithtop-of-the-lineappliances,the kitchen enables the A-HA teamtodevelopandtestnovelrecipes tailored to the needs of older adults.
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Super Menus in Long-Term Care: What’s Next?
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Visit our website:aha.the-ria.ca
Agri-foodforHealthyAging(A-HA)wascreatedin2007throughtheeffortsofMaRSLanding,Schlegel-UWResearchInstituteforAging(RIA),andtheUniversitiesofGuelphandWaterloo.Asacollaborativeresearchandknowledgetranslationgroup,A-HAaimstorealizeopportunitiesforOntario’sagri-foodandhealthsectorstoimprovethehealthandwell-beingofolderadultsthroughtheinnovativeuseoffood.
Recipe Resource for Healthy Aging The Recipe Resource for Healthy Aging features over 50 recipes frombreakfasttosnackstomainsanddesserts.Eachrecipeismadewith Ontario-grown ingredients and includes facts about Ontario agriculture,cookingtips,andthehealthbenefitsastheyrelatetoaging. The resource is available online at no cost (www.aha.the-ria.ca/reciperesource),andhardcopies are available on a cost-recovery basis.
A-HA Takes the Stage at the Royal Agricultural Winter Fair A-HAhitthestageatthe2016RoyalAgriculturalWinterFairtoshowcasetheRecipeResourceforHealthyAging.AlisonDuncan,wholedthedevelopmentoftheresource,wasjoinedbyChefCharmaineBroughtontowhipupaSalmonYogurtDip.Therecipe,providedbyDairyFarmersofCanada,iseasytomake,nutrient-packedandisagreatappetizerorsandwichfiller.Theaudiencegottotastetestthefinalproductandit was a hit!
Beansareanutritionpowerhouse,theyarefullofdietaryfibre,protein,anumberofmicronutrients,andarelowinfatandhavealowglycemicindex.Eatingbeansregularlyhasbeenshown to increase overall diet quality and reduce the risk of developinganumberofchronicdiseasesthatmostcommonlyappearinlaterlife(e.g.,heartdisease,diabetes).Theirnutritionprofileandhealthbenefitsmakebeans an easy choice to support healthyaging,yetmanyolderadultsaren’teatingthem.
AresearchprojectledbyAlisonDuncanhopestochangethat.Thestudyaimstofindoutolderadults’perspectivesonbeans–howmuchtheycurrentlyeatandwhatkinds,whatdotheyknow
aboutthemandtheirhealthbenefits,whatdotheystillneedto know and what encourages orpreventsconsumption.Byinterviewing older adults living inthecommunityandhavingthemcompleteanin-depthquestionnaire,we’llhaveabetterunderstanding of what strategies areneededtoimprovebeanconsumption.
Thisprojectwillalsoincludethedevelopmentofresourcesandaknowledgetranslationeventtosharethehealthbenefitsofbeansandstrategiestoeasilyaddthemintodailymeals.Thehopeistoestablishbeansasanutritiousstaple in older adults’ diets.
This project is supported by the OMAFRA
Food for Health Research Program.
Exploring Beans for Healthy Aging
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