Recipe Contest Generates Nutritious Options for LTC Menus

Posted On: February 4, 2022

The Ontario CLRI at the RIA hosted a recipe contest as part of the Nutrition in Disguise (NiD) project in the fall of 2021.

Students from Conestoga College, George Brown College, and Humber College developed  nutrient-dense snack or breakfast items for LTC residents that were healthy and delicious!

Mealtimes bring residents much joy. It is important that these meals contain sufficient protein, vitamins, minerals and fibre to support overall health and sustain independence in older adults. Most LTC residents are not consuming enough key nutrients to stay healthy and independent. A recent study by Professor Heather Keller, Research Chair in Nutrition and Aging at RIA showed that enhancing recipes through small changes to ingredients can meet the need for more nutrient-dense food in LTC.

The recipes generated through the contest will help us build a library of recipes that long-term care homes can work into their menus without breaking their budget.

Students were asked to develop a recipe for a snack or breakfast item with increased protein. In addition, they could also choose to increase the fibre content and calcium and reduce salt, for bonus points. Finalists were selected based on whether the recipes met the criteria provided.

Judging event

A judging event took place at the Research Institute for Aging in Waterloo in December 2021. Nine final recipes were cooked by Schlegel Villages, Ruby chef, Kasey Wesley. The recipes were tasted and scored by a panel of judges:

  • Dr. Heather Keller, RIA Research Chair
  • George Madelena, Culinary Specialist, Schlegel Villages
  • Becky Golbeck, Director of Food Services, Schlegel Villages
  • Liz Barre, Assistant Director of Food Services, Schlegel Villages
  • Charlotte Graham, Resident, University Gates
  • Phil Fiess, Resident, University Gates

All COVID protocols and precautions were taken for the judging event, including ensuring participants were vaccinated, had taken a rapid test, were distanced, and masked when not eating.

Contestants competed to win one of three cash prizes: 1st prize: $500, 2nd prize: $300, 3rd prize: $200. Our sponsors, Sysco and Gordon Foods generously provided the second and third prizes.

The winners 

1st prize: Erin Ross, for her Orange Creamsicle Jelly

Orange Creamsicle Jelly

2nd prize: Megan Panagiotopoulos, for her Gooey Baked Oats 

Gooey Baked Oats

3rd prize: Anne Kasper, for her Baked Berry Oatmeal 

Photo Gallery

Judging event with contest judges sitting at individual tables

Chef Kasey Wesley with some of the contest dishes

George Madalena, Culinary Specialist, was one of the judges, tasting a dish

Charlotte Graham, a long-term care home resident, tasting a dish

Professor Heather Keller, RIA Researcher, judging a dish

Hearty Creamy Oats dish

Shilpi Majumder, Host of judging event, tasting a dish

Becky Golbeck, Food Services Manager, judging a dish

Phil Fiess, resident judge, chatting with event organizer, Holly Hebner

Charlotte Graham, resident judge, judging a dish

Chef Kasey Wesley, getting ready to serve Sweet potato & cheese fluffy tofu cup cake to judges


Sysco logo

About the Ontario Centres for Learning, Research and Innovation in Long-Term Care

The Ontario CLRI is funded by the Ministry of Long-Term Care, and hosted at Baycrest Academy for Research and Education, Bruyère Research Institute, and the Schlegel-UW Research Institute for Aging.

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