This webinar will share findings from research to help chefs and nutrition managers working in LTC create meals that are more nutritious for residents.
- Identify key micronutrients that are often missing in the diets of residents living in LTC and highlight key ingredients that can be added to recipes in dishes most appropriate for the LTC population.
- Explain and show the process for changing menus and recipes to maximize nutrition while considering cost of ingredients.
- Understand how to try NiD recipes by conducting a taste-testing event with residents in your home.
About NiD Research
Older adults living in LTC often have don’t get the amount of key nutrients that support their health. Not consuming enough protein, vitamins and essential minerals can affect immunity, well-being and recovery from illness. Although it is common to enhance foods with energy and protein to support resident health, micronutrient (vitamin and mineral) enhancement is rare. The Nutrition in Disguise (NiD) study found that switching an ingredient in recipes to increase their nutritional value is a good way to help get older adults the nutrition they need.
About the Presenters
Heather Keller, RD PhD, Schlegel Research Chair in Nutrition in Aging, Schlegel-UW RIA
Heather Keller is the Schlegel Research Chair in Nutrition & Aging at the Schlegel-UW Research Institute for Aging. Her acute care program of research is focused on improving food quality and nutrition care processes to prevent, detect and treat malnutrition. Professor Keller has led several national research and knowledge translation projects, including the landmark Nutrition Care in Canadian Hospitals, More-2-Eat and Making the Most of Mealtimes in Long Term Care studies. She is involved in translating research into practice and advocating for improvements in nutrition care.
Nancy Ma, Nutrition Manager Food & Nutrition Specialist, Schlegel Villages
Nancy Ma is Schlegel Villages’ Food & Nutrition Specialist. She obtained her Bachelor’s Degree in Applied Science majoring in Applied Human Nutrition at the University of Guelph. She is also an active member of the Canadian Nutrition Management Society. Her role at Schlegel Villages focuses on the development of seasonal menus and recipes, on-going review and quality improvement of current Food Service practices, and hands-on MealSuite support to village teams. Her ultimate goal is to enhance the dining experiences and quality of life of all residents living in seniors care.