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
2nd prize: Megan Panagiotopoulos, for her Gooey Baked Oats
3rd prize: Anne Kasper, for her Baked Berry Oatmeal
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