2014 BUYERS’ GUIDESpringBG14+LO.pdfth en i rc ou y, fm a s.T l w ’-conference, “From Coast to Coast, Let’s Meet in the Middle.” We must put our thoughts forward as a united

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ENERGY EFFICIENCY IN THE KITCHENHigh-tech solutions for the tough issues

www.csnm.caSpring 2014

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C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

OUR COVER STORY

6 FOOD TRUCKSMobile dining is fun, but is it safe?By Zoey Duncan

4 PRESIDENT’S MESSAGE By Jean Van Nus

18 ASK AN EXPERT By Rosanna Lee, PHEc., MHSc., BASc.

20 CSNM MEMBER PROFILE By Jamie Parcells

22 INDUSTRY & CSNM NEWS

24 CONTINUING EDUCATION QUIZ

25 MANAGEMENT NOTEBOOK By Lisa Mackey, RN, BScN, OHNC

32 ADVERTISERS’ INDEX

33 À LA CARTE

12 GLUTEN SENSITIVITYFact or fad?By Nicole Osinga, RD

15 ENERGY EFFICIENCY IN THE KITCHENHigh-tech solutions for the tough issuesBy Christopher Prescott

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26 2014 BUYERS’ GUIDE

PUBLISHER

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CONTRIBUTORS

CSNM EDITOR

Jamie Parcells

Stan Michalak

Jennifer Bathan

April Krysowaty

Zoey Duncan

Rosanna Lee, PHEc., MHSc., BASc.

Lisa Mackey, RN, BScN, OHNC

Nicole Osinga, RD

Jamie Parcells

Christopher Prescott

Margaret Brausse

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SASKATCHEWAN REP

ONTARIO REP 1

ONTARIO REP 2

ATLANTIC REGION REP

Jean Van Nus, NM

Kathy Cuthbertson, CNM

Barb Cockwell, CNM

Donna Kubista, CNM

Dave Lebert, CNM

Heather Truber, NM

Natasha Mooney, NM

Heather Shannon, CNM

Daphne Spear, CNM

Margaret Brausse, NM

Kathi Holt, NM

Alyson Fink, CNM

Karen Ka Yan Kwan, NM

Shannon Cox, NM

Merle Ammerman, NM

Natasha Mooney, NM

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Incredibly, a year has passed since I began my role aspresident of CSNM. In my opening remarks, I said thatthere would be a focus on the future. I am proud to say

that we have focussed on the future of CSNM. As a board,we developed a strategic plan that will take CSNM into theupcoming years. We will be hosting “Ask the Board” webi-

nars for members to ask board members questions that they may haveregarding the operation/daily occurrences of CSNM. The board has put forth a proposal to have dual membership operational by

the next fiscal year. Please stay tuned for further information.An ad hoc committee was formed after the strategic planning session to ad-

dress chapter relations with CSNM and to explore an equitable funding formulafor chapters.The Canada Corporations Act required a revision of our present bylaws.

Heather Truber and Shari Bricks have been working diligently to bring our by-laws in line with the new format. These will be voted on by the membershipat the AGM, in May, in Regina.A call was sent out for a volunteer co-ordinator position to recruit and re-

tain volunteers for various committees on the board. Magdaline Donstos wasthe successful applicant.Our membership continues to grow as the society is recognized as the best

resource for nutrition managers in Canada. I am pleased to say that the stu-dent membership has increased substantially; students are the future of CSNM.The Harvard Manage Mentor Program is available for members to access their

educational opportunities.Each member of the board has the frame of mind that we are representing

the entire country, from coast to coast. This follows the theme of this year’s-conference, “From Coast to Coast, Let’s Meet in the Middle.” We must put ourthoughts forward as a united group (and meet in the middle) rather than rep-resenting a particular area of the country.I would like to say thank you to the 2013/14 CSNM board. It has been an

extremely busy year for all. I feel that I have grown personally and profes-sionally, and I consider it an honour to represent the members. I look forwardto seeing you at the 2014 conference in my home town of Regina. 2015 is the 50th Anniversary of CSNM and plans are underway to celebrate

this outstanding achievement. Always remember our Mission Statement: Em-powering members. Creating leaders. Building professional excellence.

Jean Van Nus, NMPresident, CSNM

PRESIDENT’S MESSAGE

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Has it Been a Year?By Jean Van Nus, NM

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

6 C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S – S P R I N G 2 0 1 4

Canadians have been eating hot,fresh food from street vendorsfor generations, but it’s only inthe past three years that pur-

veyors of street meat have beenusurped by ostentatious gourmet foodtrucks – mobile food vendors in vehi-cles either specially designed for din-ner duty or converted from past livesas RVs and other spacious trucks, vansand trailers.However, just because they roll

around cities instead of staying putdoesn’t mean they’re different fromfour-walled restaurants. It certainlydoesn’t mean they escape the scrutinyof health organizations.“For us, it’s really just a restaurant

on wheels,” says Rob Colvin, a foodsafety manager for Toronto PublicHealth. The new wave of food trucks has a

relatively short history. According toSmithsonian Magazine, the currentfood truck explosion ignited in 2011thanks to Los Angeles’ long-lived fleetof taco trucks, and especially to chefRoy Choi and his Kogi Korean BBQ fu-sion taco truck. Kogi is widely cred-ited for popularizing and perfectingthe combination of serving high-qual-ity street food from a truck with no

fixed address and for using socialmedia to publicize the truck’s where-abouts.Food trucks are distinguished from

their hot dog-vending counterparts byflashy branding accompanying quasi-gourmet menu items like truffle-dusted french fries, duck perogies andcruciferous salad. Menus may includepeculiar combinations like maplesyrup- and gravy-drizzled friedchicken with waffles, seaweed onsausage or butter chicken schnitzel.The latter types of menu items ledSmithsonian Magazine to call foodtrucks “the new incubators of culinaryinnovation.”It’s likely the mere novelty of food

trucks in Canada can account for muchof the buzz around these restaurants.Combine that with low start-up costsallowing new chefs to get in front ofeaters, creative menus, and the funthat comes with tracking down a goodtruck on a nice day and you’ve got arecipe for success.

RIGOURS OF THE LIFESTYLEIn Toronto, Colvin says food trucksmust undergo many of the same foodsafety requirements as restaurants.Trucks that pass inspection in Toronto

FOOD TRUCKSFOOD TRUCKSMobile dining is fun, but is it safe?

By Zoey Duncan

are issued a green sign exactly like theones given to regular restaurants. Anonline database of inspection historiesallows customers to check whetherthey’re eating somewhere with a cleanbill of health.The mobile, quick-serve nature of

food trucks may make them even lesslikely than typical restaurants to endup with food safety violations, Colvinsays. “Because of the tight space andbecause they’re replenishing supplies,they tend to empty out all of the foodand restock it with fresh food. Youdon’t have the rotation issues thatyou might have in another type offood premise.”Yet, the relative perks of a smaller

space to worry about are balanced bythe many unique challenges of arestaurant on wheels.“It was very difficult in the begin-

ning,” says Peter Ivanov. He opened

his Waffles & Chix truck, in Calgary, inJune 2012 at the tail end of the city’spopular food truck pilot project. Hisprevious restaurant management ex-perience was a good start, but a foodtruck came with the added challengesof finding power and a proper place todump his grey water tank daily.Ivanov made things simpler,

cheaper and safer by renting a ware-house complete with commercial dish-washer, grey water dumping stationand parking. While that eases some ofhis daily duties, there are dozens morethings to do to ensure a health in-spector is satisfied. “I’ve been checked 30 times at

least,” says Ivanov. Waffles & Chix isinspected at all of the festivals theyattend, he says, and sometimes aheadof regular lunchtime service.It’s the same for Vancouver’s

Clement Chan. “They come out of

nowhere,” says Chan, a chef with 12years of restaurant experience who co-owns the popular contemporary Chi-nese Le Tigre truck. “They are reallystrict. If anything, I think they’re a lotmore strict on the trucks than theywere when I was in a restaurant,” hesays. “If you follow the guidelines towhat they want, what the checklist is,yeah, it’s pretty easy. I got checkedtwo days ago, they were in the truckfor a minute.”While a restaurant can build a long-

standing relationship with a single in-spector, food trucks often see a varietyof inspectors in their travels. To ensurea quick inspection experience, foodtrucks in Vancouver and surroundingmunicipalities are encouraged to keeptheir health reports handy. Havingproof the truck has been meeting stan-dards, or was recently inspected, cansave everyone time says Phil Muirhead,



an environmental health officer withVancouver Coastal Health. In North Vancouver, where Muir-

head ensures food trucks are meetinghealth standards, food served fromtrucks is nothing new.“Traditionally what we’ve had for

mobiles around here has been [on]movie sets,” Muirhead says, noting thebusiness of those trucks is different,but they’re built the same as the oneson city streets. “Those trucks are a lit-tle bit more self-sufficient becausethey’ll go out on a movie shoot andstay for a couple of weeks at a time.”Muirhead issues health permits to

food trucks with a variety of condi-tions and has seen enough variety ofmobile food vendors to know whatmakes for a squeaky clean restaurant.“They’ve got to juggle a lot more,”

he says. “They need to have a biggerunderstanding of how their truckworks, too.”In addition to a health permit to

operate the food truck, an owner-op-erator must have Foodsafe or equiva-lent certification in order to open forbusiness. When he or she isn’t around,someone else in the kitchen must haveit, Muirhead says. “Even [for] a hot dog cart that gets

set up on the weekend for a casualevent, we will require somebody tohave Foodsafe training,” he says.Trucks should also have a sanitation

plan, which includes a list of placesavailable for dumping wastewater.Inspections on trucks within the

Vancouver Coastal Health region hap-

pen at least one to two times a year,with some trucks seeing more inspec-tions when they attend festivals.“We were finding some [food trucks]

would get permits and they would dis-appear because they’re mobile and wewould never find them again. We’vetightened that up by [making] per-mits only valid for one year,” Muir-head says. “If they want a permit nextyear, they have to make sure to havea full physical exam of their truck,that everything’s working completely,before they get that permit.”A routine food truck inspection can

be completed in just a few minutes,and includes ensuring all equipment,water and power is operating cor-rectly. When it comes to a thoroughphysical inspection, Muirhead getsmore detailed in both his recommen-dations and requirements.He recommends trucks be designed

with a 12-volt battery system to powertheir water and at least some of theirlighting. That way, when [staff] walkinto a facility, they can always washtheir hands. Alternatives include rely-ing on power available wherever thetruck is parked, or firing up thetruck’s generator, if they have one.A battery isn’t optimal for powering

everything. “Propane is better for uswhen it comes to how water is heatedon the truck,” Muirhead says. “Youcan actually turn it on, you don’t needto be hooked into the power grid tooperate.”Having power is a constant issue for

some trucks. “There’s more work in it

than running a restaurant,” saysChan. “A lot of places in Vancouverdon’t have plug-ins.”Ivanov relies heavily on his truck’s

generator for refrigeration, heatingwater and running all of his equipment.Trucks should have their own

potable water hose, which can be pur-chased from a typical RV warehouse,Muirhead says. And the water inlet tothe truck must be properly sealedagainst outside debris getting into thewater system. Some municipalities require trucks to

have an automated fire suppressionsystem if they have a grill or deep-fryer, while others only require akitchen-grade extinguisher and anABC-grade extinguisher for potentialexterior flames, including those trucksthat set up tables with candles or heat-ing elements for diners. Because re-quirements vary across municipalities,Muirhead recommends trucks install anautomated system from the start.Since few trucks have the ability to

power coolers while they’re on theroad, they need to keep food supplieschilled in transit, and then connectcoolers to power before beginningpreparation for service on location.“You can’t be opening and closingfridges that aren’t hooked up topower,” Muirhead says.The same principle holds true for

transporting ingredients from grocerystores or warehouses to their truck’sservice location. That means beingprepared to get stuck in a summertimetraffic jam.

The mobile, quick-serve nature of foodtrucks may make them even less likelythan typical restaurants to end up withfood safety violations


The trucks themselves need to beoutfitted for whatever weather theymight encounter. In Vancouver’s soggyclimate, that means providing ventila-tion. Otherwise, they could have rainon the inside of the truck after mois-ture accumulates.Because trucks have a limited ca-

pacity for inventory, they have fewerproblems with pests, Muirhead says,but it’s still important that all food isstored correctly.“I’ve come up to [food trucks]

where they’ve had food stored under-

neath the truck, on the ground –that’s not acceptable,” he says.Some food truck operations supply

their own auxiliary space. On WestCoast movie sets, some operations arereally made up of as many as three ve-hicles. That might include a truck thatpulls the food prep trailer, a dry storagearea, a truck that serves as a bakery,extra cooling racks or more coolers. In Toronto, trucks must prepare

food at and order ingredients from an“approved source,” says Rob Colvin ofToronto Public Health. Food and in-

gredients might come from a restau-rant of which the truck is an offshootor an established commissary. In thatcase, part of inspecting the foodtruck is ensuring the “approvedsource” has also been inspected andis up to code.Health inspectors will also take into

account worker safety concerns, Muir-head says. Workers should all be able toenter and exit the truck without beingat risk and to move between the mainfood truck and any support vehiclessafely in varying weather conditions.

“They don’t have the space to go into full production with a lot of things andmove them at a fast rate. The faster food gets cooked, made and served, thesafer it is, provided the temperatures are kept right.”

~Phil Muirhead, environmental health officer, Vancouver Coastal Health


“There’s a lot of mechanical stuffthat could go wrong,” Muirhead ac-knowledges. He’s seen trucks withtheir water supply frozen. Since notevery plumber has the skills to workon a food truck’s system, nor are allcontractors able to reach food trucksin remote locations, owner-operatorswho can skillfully troubleshoot theirtruck’s mechanical systems have anadvantage over the competition

FAST-PACED FOOD SAFETYWith so much to consider, it’s no sur-prise some trucks run into food safetytrouble some of the time.“If they can stick to just a few

items, they can do really well,” Muir-head says. “They don’t have the spaceto go into full production with a lot ofthings and move them at a fast rate.The faster food gets cooked, made andserved, the safer it is, provided thetemperatures are kept right.”

Some violations are enough for atruck to be shut down, but minorenough they can be fixed in time toreopen without much impact on serv-ice plans for the day.“They do shut you down, but

they’re usually not that harsh,” Chansays. “They’ll say you can’t open untilyou get your bleach water ready, oryou have hot water or soap or papertowels at the right spot.”

WHEN TO PASS THE TRUCK“I know a lot of people don’t feel com-fortable ordering from food trucks,”says Ivanov. “Some food trucks justdon’t look very inviting.”There are a few mistakes some food

truck operators make that clearly in-dicate to Ivanov that he is better offeating somewhere else that day.“First, it’s the cleanliness, even the

outside,” he says. He acknowledges de-pending on the weather, it’s possiblefor a clean truck to get dirty just driv-ing from a garage to its service loca-tion, but he says a dirty truck could bean indication of carelessness elsewhere.Before ordering from an unfamiliar

truck, Ivanov advises diners to watchstaff at work. “What I think people should look

[for] is how many people are workingin the truck. If it’s understaffed, there’sa chance for cross-contamination.”Ivanov says he has seen food truck em-ployees who are left to assemble food,serve and take money alone withoutever changing gloves between tasks.That’s a meal-breaker for him. For the most part, Ivanov says the

food trucks he sees regularly on thestreets of Calgary are cleaner than typ-ical kitchens. Chan feels the same wayon the streets of Vancouver.“I would say, having worked in dif-

ferent restaurants, that most of thetrucks are safer than some of therestaurants,” he says. “With the truck

it’s an open window – basically anopen kitchen. The customer can seewhat you’re doing. In a kitchen withwalls, it’s just a pass – you can’t seeanything that’s going on behind it.”

MOBILE FAD OR STAYING PUT?In the world of hot dogs and far-flungworksites, mobile food service hasstood the test of time. On a truck-to-truck basis, competi-

tion is fierce on the streets of Calgaryand Vancouver, and plenty of truckshave tried and failed. In restaurant-saturated Vancouver,

“a block can kill you,” Chan says. Histruck was booming when it firstopened, but a complaint from anearby restaurant sent his operationdown the street, where sales droppedby 80 per cent. Chan says most of thetrucks started by owners withoutrestaurant experience were unable tohandle the demands of the game andhave turned the key for good.“It all depends on the product and

concept,” Ivanov says. “It wouldn’t makesense to open a Tim Hortons truck –uniqueness is the key to success.”If food trucks continue to meet

health regulations while dishing uptop-quality meals, customers will getthe final say on whether restaurantswith tires can keep whetting ap-petites or if the mobile trend ulti-mately falls flat. ��

Zoey Duncan is a freelancejournalist and a comedy-writing instructor with ZEDSComic Communication (ZED-Scc.com). Zoey delights inwriting and she’ll eat justabout anything from a foodtruck, as long as it’s deepfried.

• www.ZEDScc.com


Everyone is talking about it.An increasingly larger per-centage of the general popu-lation is reporting problems

caused by gluten ingestion, whetherit is due to Celiac Disease or gluten in-tolerance. What is the cause of this?Experts believe that human modifica-tion to wheat has made it a better,more robust crop. Could this modifica-tion be accountable for the rise ingluten intolerance? How are restau-rants and grocery stores responding toan increased demand for gluten-freeproducts? What nutritional impactdoes a gluten-free diet bring?

CELIAC DISEASE VS NON-CELIACGLUTEN SENSITIVITYLet us differentiate between Celiac Dis-ease (CD) and gluten intolerance (tech-nically known as Non-Celiac GlutenSensitivity or NCGS). Celiac Disease isan auto-immune disorder that damagesthe small intestine and is triggeredwhen food containing gluten is in-gested. Being autoimmune in naturemeans that gluten doesn’t cause thedamage directly. Instead, the immunesystem’s reaction to the gluten proteinspurs white blood cells to mistakenlyattack the small intestinal lining. Gluten is the main structural pro-

tein in wheat and other cereals (suchas barley, rye and spelt). CD impactsthe gastrointestinal system, but it canalso bring on anemia, nutrient defi-ciencies and osteoporosis. It is diag-nosed by a blood test then confirmedby an intestinal biopsy. These tests will not identify NCGS.

In fact, there are no laboratory or his-tological tests that can diagnose NCGS.It involves a different immune systemreaction than CD. NCGS is a non-spe-cific immune response that is clini-cally less severe than CD. It doesminimal intestinal damage and doesnot appear to be genetically based.Symptoms are similar to CD, howevernon-intestinal symptoms often domi-nate. Little research has been done onthe causes, symptoms and effects ofNCGS. It currently impacts about sixper cent of the North American popu-lation, (celiac disease impacts one percent of the population).

INCREASING PREVALENCEUntil about a decade ago, CD was be-lieved to be quite rare, affecting oneper several thousand people. In NorthAfrica, almost six per cent of the pop-ulation is said to suffer from it. Thisincrease could be due to better diag-nostic testing, but consensus is that

the incidence of CD has increased: 11-fold between 1998 and 2007 amongCanadian children, 4-fold in U.S. adultmen between 1948 and 2006 and 2-fold between 1980 and 2000 amongFinnish adults (men and women) overthe age of 30.NCGS is also likely increasing. The

recent increase in the market forgluten-free products in North Americalargely exceeds the foreseeable con-sumption of the CD patient popula-tion. This suggests that an undefinedproportion of the general populationconsider themselves to be sufferingfrom problems caused by wheatand/or gluten ingestion, even if theydo not have CD. It is important to re-member that there are no histologicalor laboratory tests for NCGS, therefore,we cannot be sure of its exact preva-lence. With evidence that CD is on therise and that more people are report-ing NCGS, one theory suggests thatthe change in gluten-rich productsthroughout time is the chief culprit.

HOW WHEAT HAS CHANGEDHumans have only been exposed towheat for the last 10,000 years - thetime in which man evolved fromhunter-gatherer to farmer. The twoworld wars caused a food shortage in

GLUTENSENSITIVITYFact or fad?By Nicole Osinga, RD

CONTINUING EDUCATION ARTICLE


the first half of the 20th Century. This,along with an exponential growth inthe world’s population, pushed manyagronomists and geneticists to createnew varieties of wheat that werestronger and richer in gluten.Modern agriculture also tried to in-

crease wheat yield by creating newstrains, crossbreeding different wheatand grass species and generating newgenetic varieties in the lab. This pro-duced thousands of new strains ofmodern wheat, the most high-yield-ing of which have since been adoptedworldwide. The new strains of wheatare high-yielding because they growlarge seed heads that are abundant innutrients. They’ve been further mod-ified to become shorter and stockierso that the plants are able to main-tain erect posture, despite their largeseed head, and still be harvested cost-effectively.This has resulted in dramatic

changes to the structure and biologyof the modern wheat plant, comparedwith the historic wheat plan. Thischange is seen specifically in the pro-tein content and epitope (antigenicdeterminant) content. Indeed, analy-ses of the proteins expressed by awheat hybrid compared to its parents

have shown that more than five percent of the proteins expressed in theoffspring are unique and found in nei-ther parent. In other words, the hy-bridization process seems to createnew proteins in the offspring.Can we infer from this that the

structural differences between modernand ancient grains account for thepopulation wide increase in CD andNCGS? Not necessarily. However, thisquestion does have major implica-tions, as dramatic changes in the epi-demiology of CD and outbreaks of newNCGS syndromes have taken place dur-ing the same period of time in whichthousands of new wheat hybrids wereintroduced into human foods.With the structural changes of mod-

ern wheat, there is a potential thatceliac-triggering gluten proteins areexpressed to higher levels in modernwheat while non-triggering proteinsare expressed less. For the moment,however, scientific evidence is lackingthat this is indeed the case. This is acritical issue and more clinical studiesare urgently needed. We do know for afact that wheat has changed and it istrue that the bread we eat today isdefinitely not the bread that ourgrandparents ate.

THE INDUSTRY RESPONDSFollowing a gluten-free diet for CDused to occur only under a doctors su-pervision. This restrictive diet waslargely unknown in popular culture,and anyone eliminating gluten earlierthan a few years ago struggled to findsuitable foods or maintain regular so-cial activities. It was nearly impossi-ble for a person with CD to eat at arestaurant and enjoy a sufficientthree-course gluten-free meal. Thishas radically changed.As of January 2013, 30 per cent of

U.S. adults report reducing or elimi-nating gluten in their diets. Retailsales of gluten-free products havegrown almost 28 per cent in the last10 years – a large market that contin-ues to increase.Sales of gluten-free products have

risen from $100 million in 2003 to$1.31 billion by 2011 to a projected$1.68 billion by 2015. This wideravailability of gluten-free products isgreat news for people with a diag-nosed medical need to eliminategluten. However, with one-third of thepopulation decreasing or eliminatinggluten, it is apparent that that wehave adopted the tendency to rely onself-diagnosis (hypersensitivity) and


subsequent therapy (eliminatinggluten). This can be seen by a 4598:1ratio of Google to PubMed citations forthe keywords “non-celiac gluten sen-sitivity” as well as several papers ex-pressing skepticism or simple caution.Despite how popular and readily

available are gluten-free products inrecent times, it is important to beaware of the nutrition considerationsof a gluten-free diet.

NUTRITIONAL CONCERNSThose following a gluten-free diet maybe at risk for certain vitamin and min-eral deficiencies. Most gluten-freegrain products aren’t fortified with vi-tamins and minerals in the manner ofconventional grain products and, be-cause of this, people following thegluten-free diet may not reach therecommended daily intakes for certainnutrients. • Iron: Iron is easy to get if you eatmeat – beef and turkey containplenty. In terms of vegetable sources,look for soybeans and legumes;• Folate: Many gluten products havebeen fortified with extra folate, inpart, to prevent birth defects. To boostyour folate levels, turn to spinach, as-

paragus and brussels sprouts, greenpeas and broccoli;• Vitamin B6: Found in chickpeas,tuna, salmon, chicken and turkey;• Vitamin B12: most conventionalgluten-containing breakfast cerealsare fortified with 100 per cent of yourdaily vitamin B12 requirements. Meat,fish and dairy products tend to be thebest sources of vitamin B12, however,milk and cheese also contain B12; and• Thiamine, riboflavin and niacin: Allthree typically are added to conven-tional fortified gluten-based cereals andbread. Look to beans for good sourcesof thiamin, milk or nuts for riboflavinand poultry, fish or dairy for niacin.

CONCLUSIONThere has been an increase in CeliacDisease among the population, butthis is not the sole reason for thelarger demand for gluten-free prod-ucts. The relatively new and poorly de-fined medical condition of non-celiacgluten sensitivity accounts for some ofthis demand, along with our increasedtendency to rely on self-diagnosis andeliminate gluten from our diets.Modern agriculture has caused

structural and biological changes to

occur in wheat through hybridization,which could account for the increasedprevalence of intolerance to gluten.For the moment, however, scientificevidence is lacking that this is thecase. We must accept, for now, thatthis remains a hotly-contested theory.��

Nicole Osinga is an Ontario-based registered dietitianworking in long-term care. Inaddition to clinical nutrition,she has a passion for educa-tion and writing. Sheteaches healthy cookingclasses for those living withcancer and regularly writes educational pieces forher nutrition blog.

• http://nicoleosingard.wordpress.com


The average commercial or in-stitutional building wastesmore than a third of the en-ergy it consumes.

From the nutrient-rich, leafy greensstored in the refrigerator, to thegreens that produce oxygen, a build-ing is unable to be green unless it’senergy efficient. This is why greenbuilding rating systems across Canadainclude Energy Star. Whether you arepursuing Leadership in Energy and En-vironmental Design (LEED) as part of anew build or just looking to invest ina replacement piece of equipment forthe kitchen, Energy Star certificationcan help ensure your building con-sumes less energy and generates asmaller carbon footprint.

ENERGY STAR vs ENERGUIDEEnergy Star is the standard for energy-efficient products. It was created in1992 by the U.S. Environmental Pro-tection Agency (EPA) as a voluntarylabelling program to promote the useof energy-efficient products.EnerGuide is the initiative of the

Government of Canada for its energyperformance rating and labelling pro-gram. Information provided by Ener-Guide allows buyers to compareequipment with energy efficiency inmind. The data may be a rating num-ber based on a standard measure, or averified average of energy consump-tion. Federal law requires that the En-erGuide label be placed on all newelectrical appliances that are manu-factured in or imported into Canada.This label indicates the amount ofelectricity used by that particular ap-pliance.

EXHAUSTING OPTIONSConditioning exterior air to replace airexhausted from a commercial kitchenimposes a significant energy burden,often more than half of the total heat-ing, ventilation and air conditioning(HVAC) energy load.Exhaust hoods do not need to oper-

ate all the time, yet, many facilitiesstill leave the hoods running 24-hoursa day. Demand controlled ventilation(DCV) technology can provide a more

comfortable working environment andreduce costs. Recent changes to build-ing energy standards recognize DCV asa key attribute in the design of en-ergy-efficient commercial kitchens.DCV is set to become the new stan-dard.DCV systems operate with a variable

drive that regulates the exhaust andmake-up air by monitoring the appli-ance cooking activity under the hoodwith an infrared beam to detect tem-perature and smoke, or by monitoringproduction during peak times of theday and reducing the fan speed dur-ing down times. DCV can reduce en-ergy costs to half and can beretrofitted to many existing hoods.Checking for loose or worn fan beltson older systems or adding side panelsto the hood to help capture and con-tain heat and smoke are low-costmeasures to save energy and improveair quality.Filters should always be kept clean

and free of grease and build-up. Shut-ting down the fans when the appli-ances are off or overnight are bestpractices to save energy and reducewear on the system.

SEE THE LIGHTLighting accounts for approximately10 per cent of energy used in foodservice. Energy Star-certified light fix-tures, bulbs and controls are a simpleway to start upgrading efficiency. Tra-ditional lighting can consume 75 percent more energy than compact fluo-rescents (CFLs) or LEDs. Reduce energyconsumption by switching to CFLs orLEDs in areas where possible such aswalk-in refrigeration units or underventilation hoods. CFLs and LEDs lastapproximately 25 per cent longer andproduce less heat in areas where heatis undesired.Incorporate motion sensors in dry-

food storage rooms, janitor closets,

Energy Efficiencyin the KitchenHIGH-TECH SOLUTIONS FOR THE TOUGH ISSUES

By Christopher Prescott

CONTINUING EDUCATION ARTICLE


toilets and waste disposal areas. Mo-tion sensors promote hands-free inareas where personnel are often carry-ing products in and out and helpmaintain infection control practiceswith fewer high-contact areas.

WATER EVERYWHEREWater conservation can result in sig-nificant savings on utility bills. Abasic spray handle or Pre-Rinse Valve(PRSV) found in most dish rooms canwaste four gallons of fresh water perminute. A low-flow or WaterSensePRSV is one of the easiest steps to sav-ing water. WaterSense-labelled PRSVscan use as little as one gallon of freshwater per minute without compromis-ing cleaning power. Water consump-tion can be reduced by adding faucetaerators, repairing leaky faucetsthroughout the kitchen, using coldwater whenever possible and by uti-lizing the clean ice remaining fromcold food storage during meal serviceto top off a steam table. Followingthese practices will also provide a re-duction in water heating and wastewater.

WASTE NOT, WANT NOTWhenever possible, buying in bulk ismore economical and helps eliminateexcess packaging. When sustainablecontainers and/or biodegradable pack-aging are used, they can all be com-posted. The cost of solid wastegeneration and disposal along withthe utility expenses associated withoverproducing can be minimized byadapting sustainable environmentalpractices, including streamlining foodproduction levels and implementingwaste monitoring policies. Additionalrevenue can also be generated fromdiscarded cooking oil, compactedcardboard or used beverage cans thatare sold to recyclers.

OUT WITH THE OLDCommercial kitchens are extremely en-ergy intensive, consuming seven timesmore energy per square foot than of-fices or retail stores. Major chains of-fering fast food in large volumes mayuse up to ten times more energy thancommercial buildings. Commercialkitchen appliances are energy guz-zlers. A basic deep fryer can use morethan 18,000 kilowatt-hours (kWh),while a moderate household may use11,000 kWh electricity annually.By investing in Energy Star-certified

equipment, the cost of replacementcan be reclaimed in energy savingsover the lifetime of the new model. Tomeet the program’s stringent require-ments, manufacturers must use high-quality components and leading-edgetechnologies to provide improved pro-duction rates, reduced cooking timesand consistent yields. Utility compa-nies or local governments may providesubstantial rebates on the eight mostcommon Energy Star categories de-scribed below.

1A mechanical dishwasher is one ofthe most costly pieces of equip-

ment to maintain. It is wise to replacean aging machine that continuallybreaks down with an Energy Starmodel that may consume 40 per centless water and energy. Energy efficientmodels offer advanced controls, heatrecovery systems, improved nozzlesand jets which provide increased pres-sure without using more water. Additional energy can be saved by

shutting the unit down when not inuse and overnight. Perform regularmaintenance, replace worn wash cur-tains and check for debris or randomforeign objects such as broken china,tooth picks, or wire wool clogging fillvalves, wash nozzles or drain holes.For ongoing education, turn to the op-erator’s guide which highlights bestpractices.

2 Energy Star-certified deep fryerscan be found in both gas and elec-

tric. Benefits include speedy heat cy-cles, low idle rates and faster recoverytimes. Oil is conserved through im-proved, easier cleaning and filtering.Shutting off fryers during down timehelps conserve oil and reduces energyconsumption. Covering dormant fryerswith a lid or large baking pan helpspreserve dormant oil and increases thestart-up heat cycle. Checking on thethermostat control and recalibratingwhen necessary helps to ensure under-temperature oil is not being absorbedby food while over-temperature oil isnot breaking down.

3 A flat-top griddle is a piece ofcommercial equipment that gener-

ates a large amount of uncontainedheat. Yet, there are models that haveactually earned the Energy Star certi-fication. Features to look for when in-vesting in a new model includethermostatic controls, improvedburner operation and increased heat-reflection plates.When using a non-efficient griddle,

use only one side or part of the grid-dle for smaller batches and reducedenergy consumption, replace missingknobs and controlse, calibrate controlsto correct temperature levels and, aswith any piece of equipment, shut itdown during off periods.

4 Insulated holding cabinets shouldinclude full-perimeter door gas-

kets, improved insulation, magneticdoor handles and/Dutch doors. Thesefeatures will help maintain desiredtemperatures in the cabinet withoutcausing impact on the external tem-peratures of the kitchen and HVACsystem.

5 Air-cooled ice makers are more en-ergy efficient than water-cooled

which are more expensive to operate.Air-cooled, batch type ice makers areapproximately 25 per cent more en-


ergy efficient than standard models.Energy-efficient technologies includeice harvesting assistance devices,high-efficiency compressors, fan mo-tors and water pumps. Setting a timerto produce ice overnight, cleaning thecoils and keeping the bin lid closed allhelp save energy.

6 Convection and combination ovenscan benefit a kitchen by reducing

heat loss. Improved insulation andgaskets help contain the heat of di-rect-fired gas or infrared burners whiledigital controls contribute to fastercooking times. Today’s technologyleads to increased capacity and en-ergy-efficient air circulation. Atten-tion to worn door gaskets and loosehinges will help maintain the effi-ciency of any oven. Routine mainte-nance must be performed on thesteam generator in combi-ovens. Digi-tal models may provide the ability tocook overnight.

7 Refrigeration manufacturers haveimproved efficiency by increasing

insulation, adding compressors, im-proved coil designs and interior light-ing. Newer stand-up, reach-in modelshave compressors at the bottom of theunit which improves performance andlongevity of the unit. Walk-in fridgesand freezers can be easily improved by

adding automatic door closures, stripcurtains and LED bulbs. Perform rou-tine maintenance by keeping con-densers and fans clean, setting defrosttimers, adjusting door hinges, replac-ing the door gaskets and checking re-frigeration levels and insulating lines.

8 Steamers that have a sealed cook-ing cavity consume 60 per cent

less energy. Connectionless models,which use less water and energy, cansave 90 per cent more water comparedto a standard model. Preventativemaintenance must be performed onthe steam generator to remove limeand calcium scale in the tank. Usingthe timer mode rather than the man-ual mode reduces the continuous run-ning of fresh water through the tankwhich contributes to scale depositsparticularly if you’re in an area withhard water. Build-up in the tank re-duces efficient operational capacityand results in costly repairs. Shutdown the steamer between cookingtimes to reduce continuous wear onthe generator and prevent the wasteof fresh water. Leaving the door ajarhelps reduce wear on the gasket whichcan become compressed and crackedover time. A worn gasket will allowsteam to escape resulting in longercooking times.

Continuous improvement throughauditing is the best practice for im-proving energy efficiency in your foodservice operation. Energy costs can bereduced by initiating best practicesand implementing an operating sched-ule for preventative maintenance aswell as staged upgrades to take ad-vantage of new technologies. ��

Christopher Prescott earnedhis Red Seal trade certifica-tion as a cook working in thewineries of Niagara. He is agraduate of Niagara Collegeand George Browns Food &Nutrition Management pro-gram, in Toronto, and cur-rently works as a Certified Nutrition Manager at along-term care nursing home in Ontario.

• [email protected]


Take a stroll through your local grocerystore and you won’t find a shortage ofsnacks. The food industry has been

quick to meet growing consumer demandsfor health-conscious, diet-specific, organi-cally-grown and environment-friendly food

products. In many ways, these demands have dramaticallyshifted the foodservice and retail landscape in Canada whereit is now common to see many niche-market products like al-lergen-free, gluten-free, dairy-free or peanut-free alterna-tives. With such a wide array of allergen-free foods, it ispossible to find a variety of safe and natural immune-boost-ing snacks to support a healthy and balanced lifestyle.

ALLERGENS: WHAT YOU SHOULD KNOWAccording to the Canada Safety Council, more than 1.3 mil-lion Canadians or greater than four per cent of the popula-tion live with food allergies. At present, there are 10 priorityallergens that must be declared on food packages: eggs, milk,mustard, peanuts, tree nuts (almonds, Brazil nuts, cashews,hazelnuts, macadamia nuts, pecans, pine nuts, pistachios andwalnuts), seafood (fish, crustaceans and shellfish), sesame,soy, sulphites and wheat.Allergen-free standards are regulated and enforced by the

Canadian Food Inspection Agency (CFIA) under the Food Al-lergen Labelling Regulations. The CFIA regularly updates theirwebsite with allergy alerts and product recalls. However, it isimportant to know what is and what is not covered by these

labelling rules. To date, these regulations only apply to the10 priority allergens for packaged foods sold in Canada. Ifone of these allergens is present on a packaged product, itwill be declared. Usually, this information is written in boldlettering and found under the ingredients list. It is impor-tant to exercise caution and read both the ingredients listand the contains statement section of the package. For thosewith special food allergies that do not fall under the 10 pri-ority allergens, it is always best to read labels thoroughly, re-search online, or contact the food manufacturers directly.When it comes to allergies, it is better to be diligent. Health Canada has already moved forward with improving

allergen labelling regulations where industries must now labelmodified allergens using plain and simple language. Manu-facturers are required to state the primary origin of modifiedingredients. For example, packaged products will clearly de-clare the source of modified proteins or protein factions (e.g.eggs, milk, beef, chicken, etc.) and not use scientific jargon(e.g. albumen for eggs, protein casein for milk). Glutensources should also be fully declared with the product stat-ing that it contains gluten protein, modified gluten proteinor gluten protein fractions from barley, oats, rye, triticale orwheat or a hybrid strain of these cereals. If major allergensare found in other ingredients like “natural flavouring” or“seasonings and spices,” they must also be clearly declared.However, some exceptions do exist; refined oils derived frompriority allergens (minus peanut oil) do not need to be de-clared because these ingredients are considered safe with the

Allergen-Free SnacksWe offer some suggestions for natural immunity-building foods that are great for snacking

By Rosanna Lee, PHEc., MHSc., BASc.

ASK AN EXPERT


absence of the allergic proteins. The hope is that with suchdeclarations, consumers and businesses will be able to prop-erly navigate, select and deliver quality products to con-sumers to meet their allergy and nutritional needs.

SNACKING: HOW TO TOP UP ON NUTRITION Consumers who have food allergies can achieve a healthyand a balanced diet by choosing snacks that have less satu-rated and trans fat, sodium, sugar and cholesterol. The gen-eral rule is that that the less processing there is, the better(this also makes it convenient to filter out the major aller-gens in a product). When grocery shopping, travel aroundthe edges of the store. This is where there will be a greaterselection of unprocessed, natural and whole foods like freshvegetables and fruit. When choosing meats, aim for leanmeats or complete plant-based proteins like beans, lentils,legumes, peas, or products like tofu and tempeh. Unrefinedproducts tend to have better sources of nutrition comparedto processed varieties.In general, raw and natural foods like fresh fruit and veg-

etables pose no major threat to individuals who live with foodallergies, unless they have an oral allergy syndrome (an al-lergic reaction to certain proteins present in fruit, vegetablesand, sometimes, nuts). In that case, raw fruit and vegetablesshould be cooked before they’re consumed. The process ofheating helps destroy the allergenic proteins inside. However,there are exceptions, like celery and nuts, which may stillcause reactions long after they’ve been cooked. The CFIA pro-vides an informative listing of foods that may be involved inoral allergy syndrome. Find out what fruit and vegetableswork for your diet. Involve everyone in your family when it comes to food al-

lergies so everyone can take precautions. Many allergen-freerecipes are available online so you can be inspired with newmeal and snack ideas that add variety and excitement. Onlineallergen-free communities are also a great way to share ex-

periences and insights, connect with new people and learnnew things.

MOVING FORWARD Beyond packaged foods, a growing number of food compa-nies are now featuring allergy-sensitive restaurant productsand menu items that are gluten-free, soy-free and lactose-free. In the future, there will be a stronger movement towardshaving restaurants cater to allergen-free customers. Plans arealready in the works to promote a safer dining experiencewith some restaurants thinking of carrying EpiPens on site incase of consumer allergic reactions. In other areas, there are currently mobile apps that can be

used to help consumers navigate the landscape of food prod-ucts. The following are some free apps available for down-load:• Allergy Scan – Uses barcode technology to scan productsfor potential allergens that are placed in your filter. However,product database is crowd-sourced, meaning it is filled bypeople who use the app and submit new products.• Allergy Info – Provides information about the top 8 foodallergens, symptom information, and the latest news relatedto these allergens. Gives general information on common foodproducts to avoid.• Gluten-Free Food – Provides information about the topeight food allergens, symptom information and the latestnews related to these allergens. It gives general informationon common food products to avoid. ��

Rosanna Lee is a nutrition and health educator, health communications spe-cialist and professional home economist. She has worked in clinical nutrition,foodservice administration, industry and community nutrition, public health, re-search and education. Currently, she manages diverse social media platformsat Nutrition Central and Creative Sampling Solutions, Inc.• [email protected]

ASK AN EXPERT


CSNM MEMBER PROFILE

Flour PowerCanadian manufacturer shifting focus to cultivate the seeds of prevention in long-term care

By Jamie Parcells

For Valley Flaxflour, the daily grind ofeveryday business is best described as afull-circle effort – one which has led

the Nova Scotia-based company to refocus itsefforts on long-term care. The company has come a long way from its

modest beginnings. Company president and registered dieti-cian, Howard Selig, launched Valley Flaxflour in 1998 insomewhat modest but nonetheless prophetic surroundings,when he began grinding flax seeds on his kitchen counter-top, packaging them and sending them out to nursing homes. The company then began to focus heavily on the retail

market in Atlantic Canada. Today, Valley Flaxflour productscan be found on the shelves of notable grocery chains. “Our retail growth has been robust,” says Selig. “We have

been doing a lot of promotion to organizations of young andphysically active people. In Atlantic Canada, we work withthe Optimyz Club. We see a lot of traction from the late 20sto early 40s age group. We also partner with Sobeys and Co-op and distribute to independent retailers as well.” ValleyFlaxflour still produces its equine product. “I like to say thatwe are letting that trot along on its own,” says Selig. “Butnow, it is time to refocus on the healthcare market and startto service that at a higher level.”Valley Flaxflour has recently become a corporate member

of the CSNM in an attempt to reconnect with membershipand to promote the benefits of its products to foodservicemanagers throughout the country. The company currentlyworks with several hundred LTCs across Canada and distrib-utes its product through notable distributors like Sysco, Gor-don Food Service and Armstrong Food Service. “Everyone is interested in helping residents in long-term

care and our program promotes the use of natural products toassist them in getting away from dependency on pharma-ceuticals,” asserts Selig.

MITIGATING THE MEDICATIONAccording to Selig, foodservice managers were able to reducethe dependence on pharmaceuticals by 60 to 70 per cent withthe introduction of his natural bowel-care program incorpo-

rating flax flour. “In Atlantic Canada, I have seen a big emphasis on keep-

ing seniors at home as much as possible. So, when they gointo the nursing home, they are more physically and men-tally ill compared to what they were 10 years ago.” He con-tinues, “This creates an additional workload for staff in thefacilities, but it also increases the medication load of the peo-ple who are ending up in the facilities. If we can provide themwith one alternative that takes away two medications a day,that’s a huge benefit.” Selig is quick to note that incorporating fibre into one’s

diet is not considered an outright replacement for pharma-ceuticals and that each individual’s case is different. Thatsaid, the benefits to those with chronic constipation andother ailments are considerable. Setting up a natural bowel-care program did have its chal-

lenges, says Selig. “The front-line staff in the kitchens wereoften challenged when trying to implement the program.This, combined with regulations in Ontario that said you hadto offer a certain amount of fibre in your diet.”

ADDING TO THE MIXValley Flaxflour continues to offer a complete set of resourcesto help facilities set up a natural bowel-care program incor-porating flax flour as a source of fibre. Today, however, agreater focus is placed on the fibre aspect. “If you can in-corporate two tablespoons of flax into your menu each day,you increase your fibre by more than four grams. So, we haveshifted our focus to make it easier for people to understandhow to incorporate flax into their menus and we provide therecipes and menu development to go along with that,” hesays. “If you do not prepare food on site, our staff will workwith you to find alternative ways to offer flax as a source offibre.”For example, the company has added flax to applesauce

that can be prepared on site and is working on a process toincorporate flax into semi-prepared products like premademuffins and other ready-made products produced by com-missary kitchens. Often, in today’s LTCs, frontline staff are hampered with


limited resources and the idea of providing them with prod-ucts that don’t impinge on their already limited time is sureto satisfy. “We continue to address this situation and, indoing so, we incorporated flax right into our dry mixes. Wefocus on additional ingredients that are milled whole grainsand seeds, and we keep sugar content down and controlsodium. We are developing nutritional products that are acarrier for flax and are very easy to use in any kind of kitchenenvironment including LTCs.” He continues, “We have thepancake mix that we introduced years ago and has beenwidely accepted by consumers. We also have cake and loafmix that can be used for cupcakes and muffins.”Incorporating flax into a diet is also cost effective. Valley

Flaxflour can ship across the country at a cost of less than 10cents per serving per day. So, for every four gram incrementof flax, it will cost less that 10 cents. “This is a very cost ef-fective way of increasing fibre considering that you are notonly getting the fibre component that helps with laxation,you are also getting fibre that helps to control blood sugars;diabetes is a big part of LTC health management,” says Selig.Omega 3 Fatty Acids found in flax contains an anti-inflam-matory for the bowel, so people suffering with Crohn’s Dis-ease, irritable bowel syndrome, diverticulosis and a host ofother GI issues can benefit from source fibre and the Omega3 fats that are in flax flour.Valley Flaxflour purchases only premium Canadian flax

seeds specifically selected and cleaned to company standards.They are tested for bacteria, yeast and molds to ensure theflax is safe for consumption by the elderly and people withcompromised immune systems. Flax seeds are also tested to

ensure that they are gluten free. Valley Flaxflour producesboth brown and golden flax flour in a gluten-free, CFIA-in-spected facility. There is a HACCP program in place.“We have implemented strict record keeping to enforce the

flow of our product from the second that it leaves its facil-ity, comes to us and goes out the door to our customer,” saysthe company’s accounts and IT manager Elizabeth Mason-Squires. “We track the product and know exactly what it hascome into contact with. If something arrives at our door andit doesn’t have the proper paperwork to ensure that there isno crop contamination, we send it out for testing. Safety isa priority for us,” she says. Fine milling and sifting ensure no large pieces of husk or

whole seeds are present. This makes Valley Flaxflour safe forpeople with diverticulosis, Crohn’s, IBS and other GI disor-ders. This also helps provide a flax flour that blends easilyinto a variety of foods, including hot and cold cereal, bakedgoods, applesauce and yogurt. It can even be stirred directlyinto a glass of orange juice.In terms of future growth, Valley Flaxflour has its sights set

firmly on long-term care. “Retail will continue to do well onits own for us,” asserts production manager Wade Russell. “Wesee the impending impact of the baby boomer situation onlong-term care and we need to be a solution provider to con-tinue to assist staff in making this transition. This marketrepresents the greatest potential for our company.” ��

Jamie Parcells is the publisher of Food Service & Nutrition Canadian Society ofNutrition Management News. • [email protected]


MAY 25 – 27B.C. Continuing Care ProvidersAssociation ConferenceWhistler, B.C.www.bccare.ca

JUNE 2 – 4Canada Green Building Council“Building Lasting Change”Toronto, [email protected]

SEPTEMBER 24 – 265th Childhood and AdolescentObesity ConferenceWinnipeg, MBwww.interprofessional.ubc.ca

SEPTEMBER 28 – 29Alberta Food Service ExpoCalgary, ABwww.albertafoodserviceexpo.caT

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OSNMMEMBERS HAVE BEEN VERY BUSYattending the many education daysthat have been put on by suppliersthat support continuing educationcompetencies for CSNM. OSNM is grate-ful for their support.Many Ontario nutrition managers par-

ticipated in the “World Tea Party” onMarch 19 in support of Nutrition andHydration Week. The OSNM board is working on a num-

ber of items. The public relations com-mittee is developing the policy andprocedures for social media, which willprovide for information sharing with allmembers who use social media as a re-source. Launch date is still to be deter-mined. Preparations are underway for theannual conference and AGM that isscheduled for this September, inKingston. Excellent guest speakers havebeen lined up as well as a few fun itemsthat will promote networking for ourmembers.Contact has been made with OLTCA,

OANHSS, ORCA, OHA and MOHLTCthrough our healthcare liaison. MOHLTChas been receptive to information pro-vided by OSNM as a result of the 2013conference. The intent is to promotequality communications, to be availablefor discussions and to provide accurateinformation to the organizations.OSNM is continuing to look for vol-

unteers to help with web design, socialmedia, membership,etc.

INDUSTRY & CSNM NEWS

Certification: The Time to Start is NowTHREE YEARS AGO, THE NEW CERTIFIED NUTRITION MANAGER PROGRAMwas introduced in Montreal. Since then, 70 Canadian Society of Nutrition Manage-ment members have applied and met the requirements to be Certified NutritionManagers – the “Gold Standard” of the field of nutrition management. The majority of e-mail enquiries to the CSNM focus on three main questions:

• How many hours of employment does it require? • How many CE points do I need?• How do I get started?Some members are hesitant to begin the process of becoming a Certified Nutri-

tion Manager because they just don’t know where to start. The best way to start isto apply the same process you do when presented with a new project at work or inlife. Develop a plan and set goals. Here is a step-by-step guideline:• Visit www.ccpcprofessionals.com/certified-nutrition-manager-CNM to downloadthe manual and application forms;

• Start an education/employment portfolio;• Start tracking your education by using the alternate education form available onthe CSNM website;

• Track your employment. If you change employers or have a change in directors,ask for a reference letter;

• If you are a long time employee of an organization and need an additionalreference, ask the director of care, dietitian or a board member for a letter ofreference; and

• Once you have accumulated 4,000 hours employed as a nutrition manager and you have 16 CE points, complete the application and forward to CCPC.To assist you with earning CE points, the Canadian Society of Nutrition Manage-

ment has taken the steps to provide education opportunities to its membersthrough a variety of venues. Annually, its quarterly magazine, Food Service & Nu-trition, Canadian Society of Nutrition Management News covers the eight compe-tencies by providing two articles and quizzes in each issue. CSNM has increased theeducational grants to provincial chapters to enable them to provide quality speak-ers at their education days. CSNM recognizes not all members are able to attendconferences or educational days due to work or financial restraints, therefore CSNMalso offers additional opportunities through webinars and webcasts. Recently, thesociety has contracted online learning with Harvard Manage Mentor. If you have questions, contact the certification chair at [email protected].

�Does the CSNM office have your e-mail address?


INDUSTRY & CSNM NEWS

NOVEMBER 3 – 4CRFA – Bringing Together B.C.’sHospitality ProfessionalsVancouver, B.C.www.connectshow.com

NOVEMBER 24 – 26Diabetes Educator CourseToronto, ONwww.interprofessional.ubc.ca

VARIOUSGordon Food ShowsSeveral dates and locationsacross Canadawww.gfscanada.com/en/foodshow

MARCH 1 – 3, 2015CRFA Food Service & HospitalityEvent of the Year 2015Toronto, ONwww.crfashow.ca

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ASNMSPRING IN ALBERTA MEANS THE ASNM ANNUAL GENERAL MEETING IS JUSTaround the corner. This year, it will be held in conjunction with the 3rd annual Food Mat-ters Conference with the theme “Moving Forward.” CSNM education points are availablefor CSNM members who are registered for the Food Matters Conference. Agenda topics forthe 2014 AGM include a recap of the proposed revisions to the CSNM by-laws as well assuccession planning and moving ASNM into the future. The AGM will be held in board room1J2.47 at the University of Alberta Hospital, 8440 112 Street, Edmonton, Alberta.The recent AHS Nutrition & Food Services trend toward purchasing from Alberta pro-

ducers has resulted in better products for our clients, Alberta business growth and a re-duction of our carbon footprint as a organization. Perhaps ASNM can adopt this model andplant some seeds to build a stronger organization from the inside out by utilizing the nu-merous talents of the current and new members of the Alberta Society of Nutrition Man-agers. Get involved and help grow the future of ASNM.

PSNMFIFTEEN PSNM MEMBERS MET IN FEBRUARY AT THREE LINKS CARE FACILITYin Vancouver. Marie Olson hosted Tim High, CFE, a Campbell’s Company of Canada repre-sentative. Three Links Care Facility is one of the properties run by the Three Links Soci-ety. The 90 single rooms include a specialized dialysis unit. The site has large windowsoverlooking the North Shore Mountains. Tim High presented many Campbell’s offerings,with the focus on texture-modified foods such as Tre Puree, Prime Puree and Prime Minced.Many of Campbell’s products have been certified as having no added gluten. Campbell’s hasalso introduced a new frozen entrée, Vegetable Masala. More information can be found atwww.campbellshealthcare.ca.In March, 12 members headed to Abbotsford, where they were hosted by Angela Ross-

Fehr, PSNM president and nutrition manager at Menno Place, a faith-based campus of carein Abbotsford. The guest speaker was from Bonduelle Food Service, Pascal Coutant.Bonduelle has seven plants in Canada where the foods processed are 95 per cent Cana-

dian grown. The company is a world leader in frozen vegetables with a focus on sustain-ability, safe growing, harvesting and processing practices as well as new technology. Members sampled several dishes, and were shown the versatility of Bonduelle products.

The potato au gratin is easily dressed up with ham and cheese for a casserole-type dish.The Fusion Mix vegetables were served as a cold salad with a ginger dressing and the fallmedley was served with beef as a stew. Recipes can be found at www.bonduelle.ca.

SSNMIN MARCH, THE SASKATCHEWANSociety of Nutrition Managementboard of directors held their an-nual winter meeting via telecon-ference. The meeting was packedwith great discussion, focusing onthe strategic plan, as the portfolioterms come to an end in May.Membership renewal is in fullswing and the treasurer is busywith receipting and invoicingmembership renewals. SSNM con-tinues to regularly post on Face-book. Like our page to stayupdated on upcoming news andevents.SIAST Kelsey Campus second-

year students are busy finishingtheir exams. They will then par-ticipate in a six-week fieldplacement. The students willalso run their own coffee shopright on campus. They will begraduating at the end of May2014. Congratulations!The CSNM/SSNM Conference

Committee has been busy plan-ning the upcoming conference,May 7 to 9 in Regina; great speak-ers and events have been linedup. The committee has workedvery hard to ensure the speakersmeet the eight CSNM continuingeducation competencies.

GLUTEN SENSITIVITYCompetency 4.0 Clinical Nutrition

1. Where is gluten found?A - WheatB - BarleyC - RyeD - All of the above

2. How is Celiac Disease (CD) different thanNon-Celiac Gluten Sensitivity (NCGS)?A - Celiac disease can be diagnosed by lab testsand a biopsyB - NCGS results in minimal intestinal damageC - NCGS does not appear to be genetically basedD - All of the above

3. Why is bread today different than the bread our grandparents ate?A - New genetic varieties of wheat were madeby crossbreeding in the laboratoryB - Our bread has a higher fat content nowC - Our bread is more flavourful nowD - It is not any different

4. Which nutrients does a gluten-free diepotentially lack?A - FolateB - B12C - B6D - All of the above

ENERGY EFFICIENCY IN THE KITCHENCompetency 5.0 Food Service Systems Management

1. Which one of the following groups is the correct listing of all eight Energy Star equipment categories for commercial food service?A - Mechanical Dishwashers, Chainsaws, Deep Fryers, Griddles,Wood Smokers, Meat Slicers, Insulated Holding Cabinets,ToastersB - Barbeques, Ice Cream Machines, Double Broilers, Hot Dog Rollers, Refrigeration Units, George Foreman Panini Press,Microwaves, Tassimo Beverage MakersC - Refrigeration Units, Mechanical Dishwashers, Insulated Holding Cabinets, Ice Makers, Steamers, Ovens, Deep Fryers, Flat-Top GriddlesD - Steamers, Salamanders, Mechanical Dishwashers, Flat-Top Griddles, Steamers, Coleman Camp Stoves, Magic Bullet Blender, Ovens

2. Which one of the following lists all three energy saving tipsfor ice makers?A - Keep the bin lid closed, Reuse ice from yesterday, have the machine plumbed to a hot water lineB - Fill bags and keep them in the walk-in freezer, leave the ice scoop in the ice to keep it cool, keep lid closedC - Clean coils routinely, set a timer to produce ice overnight, keep lid closedD - Clean coils routinely, unplug the machine overnight,install a new ice machine beside the stove

3. What objects can commonly block or clog fill valves, washnozzles or drain holes causing inefficient operation of amechanical dishwasher?A - Knitting woolB - Broken china, tooth picks, wire woolC - Popsicle sticksD - Milk carton lids

4. Which of the following are methods to save energy?A - Water conservationB - Audits to better understand past and current energyconsumption and wasteC - Green buildings D - All of the above

CONTINUING EDUCATION QUIZ

YOUR NAME MEMBERSHIP NUMBER PHONE NUMBER DATE

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Cross-Contamination: The TruthIf you don’t pay specific attention to cross-contamination, you’re playing Russian Roulette

We live in a microbial world. Food-borne illnesses are caused bybacteria (raw meat), the toxins

or poisons that some bacteria produce (poi-sonous mushrooms), viruses (Norovirus, Hep-atitis A), parasites (Giardia) or molds.

Contamination may also come from insects or mice, untreatedwater sources, food stored in non-approved containers oreven the soil in which the food was grown. Only a small num-ber of microbes such as E. Coli, Salmonella, Clostridium per-fringes or Listeria etc. cause food-borne illnesses, but thesegerms are toxic. Many types of food contamination can cause illness with-

out a change in appearance, odour or taste of the food. Ap-proximately 11 to 13 million Canadians may experience afood-borne illness every year, but many are not reported asthe illnesses may be mild. According to the CDC, at least 20per cent of these cases may require hospitalization and twoto three per cent of those can experience chronic complica-tions or worse, particularly the elderly, immunocompromisedor young children.Cross-contamination happens when germs are transferred

from one food item to another, usually from raw food toready-to-eat foods, by contaminated hands, equipment orutensils. Even when surfaces look clean, germs can hide.Causes can include: receiving food from unsafe sources; poorpersonal hygiene by employees; not cooking food enough;not keeping food hot enough or cold enough; and from con-taminated equipment or work surfaces. One of the greatestthreats for cross-contamination is the prep area. Germs canpass from one surface to another such as from knives, cuttingboards, countertops and equipment; they can move from onefood to another or be spread by employees’ hands or glovesto food or surfaces. Even dirty uniforms can spread germsacross the kitchen. What should you do?Cleaning and disinfecting will remove most germs from sur-

faces. Staff must know how to use the products and be awareof the procedures in their own organization. All cleaning anddisinfecting procedures must include removing any food from

the surface, washing the surface with a cleaner, rinsing thecleaner off the surface, using a food-safe disinfectant to killas many germs as possible and leaving the disinfectant onthe surface to air dry for the recommended contact time. Anyremaining food products or cleaner on a surface prior to dis-infection will reduce the effectiveness of the disinfectant.Storage areas need to be kept clean and organized, focus-

ing on storing similar food items together. Keep foods coveredand labelled. Separate raw animal foods from produce andready-to-eat foods. Prevent dripping from one food to an-other and store raw meat according to the temperature thefood will be cooked at (e.g. fish stored above beef) to ensureany cross-contamination of bacteria will be cooked to theright temperature. Start with clean, sanitized work surfaces and equipment.

Wash hands and wear clean/fresh gloves. Clean and sanitizeall equipment and work surfaces between recipes. Ensureknives, cutting boards, utensils, bowls and sinks are cleanand disinfected where produce is washed and prepared. Useseparate utensils for raw and cooked foods. Change gloveswhen switching from raw to cooked or ready-to-eat foods.Sanitize dining tables between meals.Employees must understand the causes and preventative

methods for protecting food from hazards that cause food-borne illnesses. Well-established procedures including main-taining clean work surfaces and conducting frequent internalinspections. Frequent staff training is very important. Tem-perature checks need to be observed and recorded for refrig-erators and dishwashers. A suggestion to distinguish betweenraw and ready-to-eat foods is to colour code prep areas, uten-sils and storage containers.Vigilance against the invisible threat of microbes or germs

in a seemingly clean environment must remain a priority inthe food industry. ��

Lisa Mackey is an infection prevention and control practitioner and has workedfor two years at Carewest, a public, not-for-profit organization and a whollyowned subsidiary of Alberta Health Services.• [email protected]

MANAGEMENT NOTEBOOK

By Lisa Mackey, RN, BScN, OHNC

BUYERS’ GUIDE


EDUCATION/TRAINING

CANADIAN HEALTHCARE ASSOCIATIONSEE AD PAGE 1717 York Street, Suite 100Ottawa, Ontario K1N 9J6P: (613) 241-8005, ext. 237TF: (855) 236-0213, ext. 237E: [email protected]: www.cha.ca/learningC: Nicola DayThe completely revitalized Food Service and Nutri-tion Management program prepares studentsacross Canada for a rewarding career in food serv-ice management. Designed and instructed by lead-ers in the field, this innovative online program allowsstudents to create a flexible, self-paced studyschedule. Fully accredited by the CSNM.

BOW VALLEY COLLEGESEE AD PAGE 13345 - 6th Avenue SECalgary, Alberta T2G 4V1P: (403) 410-3217F: (403) 297-4871E: [email protected]: www.bowvalleycollege.ca/nutritionC: Lila Rose, Student Recruiter

The Bow Valley College, CSNM-accredited NutritionManager Certificate program is delivered in an on-line, self-paced format designed for busy lifestyles.This accessible program teaches basic nutrition,menu planning for clients with medical conditions,food service safety legislation and guidelines, andmanagement of food service production, financesand human resources.�

LANGARA COLLEGE100 West 49th AvenueVancouver, B.C. V5Y 2Z6P: (604) 323-5268E: [email protected]: www.langara.bc.ca/nutritionC: Laura Cullen, Department ChairLearn the basics of management and supervisionthrough foodservice-based practicums and field-work in this two-year diploma program that can becompleted online. Graduates are prepared for man-agement careers in the foodservice industry, eligi-ble for membership in provincial associations, ormay apply to bridge into third year of Langara’s BBAprogram.

EQUIPMENT MANUFACTURER

NORDIC WARE5005 Highway 7Minneapolis, Minnesota 55416P: (952) 924-8597 TF: 1-800-328-4310F: (952) 924-8621E: [email protected]: www.nordicware.comC: Mike QuinlanNordic Ware manufactures an extensive line ofBundt® brand baking molds, commercial aluminumbakeware, induction cookware, griddles, sizzle plat-ters and microwave cookware. Bundt® cakes andmuffins have universal appeal. We are sure to have adesign to fit your needs. Made in the USA since 1946.

RATIONAL CANADA2410 Meadowpine Boulevard, Suite 107Mississauga, Ontario L5N 6S2P: (905) 567-5777 TF: 1-877-728-4662F: (905) 567-2977E: [email protected]: www.rational-online.caC: Ina Gerster, Director of Inside Sales, Marketingand Warehouse

RATIONAL’s new SelfCookingCenter® whitefficiency®allows you to fry, roast, grill, bake and more in a singleself-cleaning piece of equipment. Easily prepare a va-riety of foods using the seven “touch of the button”cooking modes. Whether you are cooking for 20 or2,000, the guesswork of meal preparation is eliminated.

EQUIPMENT SUPPLIER

AEROWERKS INC.( AND K-FLEX SYSTEMS )6625 Millcreek DriveMississauga, Ontario L5N 5M4P: (905) 363-6999 TF: 1-888-774-1616E: [email protected]: www.aero-werks.comC: Chanpreet MilluAerowerks understands the unique needs of youroperation. Our conveyor systems are custom con-figured to provide the exact solution for your opera-tion’s volume and space requirements, saving youlabour and money. Aerowerks offers innovative dish-ware handling systems for the foodservice industry.Our custom solutions include: Soiled Tray HandlingSystems, Tray Make Up Systems, Dishroom Wash-ing Systems and Conveyors, Tray Assembly and Re-turn Conveyors, Trolley, Cart, Utensil and IndustrialParts Washers, Dishroom and Cart Dryers and Hy-draulic Lift Tables.

BURLODGE CANADA10 Edvac DriveBrampton, Ontario L6S 5P2P: (905) 790-1881 TF: 1-888-609-5552F: (905) 790-1883E: [email protected]: www.burlodgeca.com

Burlodge Canada provides a wide range of equip-ment for various models of meal delivery, from con-ventional hot meals to cook/chill, cold-plating andretherm settings. We also offer 24/7 support andservice for everything we sell. Burlodge Canada isthe country’s leader in advanced meal delivery sys-tems in healthcare food services.

CIMA-PAK CORPORATION7290 Torbram Road, Unit 3Mississauga, Ontario L4T 3Y8P: (905) 612-0053 TF: 1-877-631-2462F: (905) 612-1998E: Sonja [email protected]: www.cima-pak.comCiMa-Pak offers C-Pet and A-Pet trays for preparedfoods. Tray sealing systems seal in freshness andprevent leaks while taking it home. You can freeze orrefrigerate the meal and reheat it in the microwave orconventional oven. Vacuum packaging is availablefor longer shelf life for your culinary creations.

ERGOGRIP INC. 714 Chemin du GolfVerdun, Québec H3E 1A81123 Clarkson Road, North Mississauga, Ontario L5J 2W1P: (905) 858-7305 TF 1-888-748-7050F: (905) 858-6184 TFF: 1-866-908-7062E: [email protected]: www.ergogrip.caC: Sarah P. Lévy, PresidentErgogrip is a Canadian company focused on provid-ing innovative and efficient food delivery systems aswell as the new thermo-ecological dishware insu-lated with natural air and its ergonomic equipmentsuch as the EZ-BOOSTER, the new dual temperaturemeal delivery cart designed by a thermo-electrictechnology, 100 per cent Canadian made.

GARLAND CANADASEE AD PAGE 181177 Kamato RoadMississauga, Ontario L4W 1X4P: (905) 324-1419 TF: 1-888-442-7526F: (905) 624-1851 TFF: 1-800-361-2724E: [email protected]: www.garlandcanada.caC: Sunny MiContinued �

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Garland Canada represents Manitowoc Foodser-vice leading brands in Canada including Cleveland,Covotherm, Dean, Delfield, Frymaster, Garland, Lin-coln, Merrychef and U.S. Range. Garland Canada isdedicated to bringing value to foodservice opera-tors by equipping them with real-world answers andsolutions that enhance menus, service, profits andefficiency.

HENDRIX RESTAURANT EQUIPMENT & SUPPLIES3011 Highway #29 NorthBrockville, Ontario K6V 5V2P: (613) 342-0616 TF: 1-800-267-8182F: (613) 342-1921W: www.hendrixequip.comC: Paul RoyAs a national, full-service dealer, Hendrix is able tooffer a complete range of products and services thatinclude in-house design, smallwares, millwork, proj-ect management, custom fabrication and equipmentat competitive prices with efficiency and experi-ence. With more than 500 supplier partners from themost recognized names in the industry: True, Ra-tional, Vollrath, Browne, Rubbermaid, Libbey, Hobart,Cambro, Garland and Steelite.

MANCO DISTRIBUTORS INC.25 Iron StreetEtobicoke, Ontario M9W 5E3P: (416) 247-8422 TF: 1-855-646-2626F: (416) 247-4648E: [email protected]: www.manitowocice.comC: Murray Gamble, PresidentManco Distributors Inc. is the exclusive distributorfor the Manitowoc line-up of ice cubers, flakers, dis-pensers and ice storage bins for the provinces ofOntario and Quebec. We offer a large portfolio of themost innovative and reliable ice solutions for thefoodservice industry.

WESTERN REFRIGERATION & BEVERAGEEQUIPMENT LTD. 1232 36th Avenue NECalgary, Alberta T2E 6M8P: (403) 250-9656 TF: 1-888-443-1946F: (403) 291-9213E: [email protected]: www.westernrefrigeration.comC: Daryl HornbergerWestern Refrigeration is a proud Canadian distribu-tor of commercial refrigeration, foodservice equip-ment and fixtures. Western provides the latestselection of foodservice and beverage equipmentincluding display merchandisers, beverage dis-pensers and glass door coolers. We also carry a fullline of commercial ice machines including ice dis-pensers and storage bins.

FOOD MANUFACTURERS

A. LASSONDE INC.3820 Alfred Laliberté, suite 100Boisbriand, Québec J7H 1P8TF: 1-888-200-7778F: (514) 323-0334E: [email protected]: www.lassonde.comC: Jean-Marc BastienA. Lassonde Inc. strives to be a Canadian leader inthe development, production and marketing of an in-novative and distinctive range of fruit and vegetablejuices and drinks. The company’s different manu-facturing facilities all benefit from state-of-the-artequipment combined with the best and most effi-cient quality control programs.

ALIMENTS ED FOODSSEE AD ON IFC6200 Trans-CanadaPointe-Claire, Québec H9R 1B9P: (514) 695-3333 TF: 1-800-267-EDEDF: (514) 695-0281E: [email protected]: www.ed.caC: Gilbert St-YvesManufacturer of the Luda H line (74% less salt andgluten-free but no compromise in taste), Aliments EDFoods specializes in dehydrated products such assoup and sauce bases, soup mixes and seasonings.We also manufacture concentrated stocks madeprimarily from fresh ingredients (meat, seafood andvegetables).

APETITO CANADA LIMITEDSEE AD PAGE 912 Indell LaneBrampton, Ontario L6T 3Y3P: (905) 799-1022 TF: 1-800-268-8199F: (905) 799-2666E: [email protected]: www.apetito.caC: Pam CaswellApetito is a food service manufacturer concentrat-ing on healthcare, long-term care and communitymeals. Apetito creates products that have the rightlook, taste and nutrition, building recipes with lowsodium, fat and calories. Their product depth in-cludes soups, entrées, complete meals and a widevariety of puréed and minced texture-modified foods.

ARLA FOODS INC.675 Rivermede RoadConcord, Ontario L4K 2G9P: (905) 669-9393 TF: 1-800-387-3699F: (905) 669-4110E: [email protected]: www.arlafoods.caC: John LillicrapContinued �

Arla Foods Canada has been manufacturing and im-porting high-quality specialty cheeses in Canadasince 1961. We offer a great variety of cheesesunder our nationally recognized brands of Castello,TreStelle, Dofino and Apetina. Our whole-milkrecipes include Gorgonzola, Blue, Bocconcini,Parmesan, Havarti and Feta, to name a few.

BERTHELET FOOD PRODUCTS INC.1805 BerlierLaval, Québec H7L 3S4P: (514) 334-5503 TF: 1-800-361-9326F: (514) 334-3584 TFF: 1-888-400-1101E: [email protected]: www.berthelet.comC: Danny BertheletBerthelet offers a wide variety of dehydrated and liq-uid products: soup bases, sauce mixes, spices andseasonings, dessert powders, pie fillings and jams,slush bases, sundae toppings, milk shake syrups andothes. Manufacturer of the Nutri Option line – a va-riety of soup bases and sauce mixes that combinehealthier eating with superior flavour.

CAMPBELL’S FOODSERVICESEE AD PAGE 560 Birmingham StreetToronto, Ontario M8V 2B8P: (416) 251-1117 TF: 1-800-575-7687F: (416) 253-8719E: [email protected]: www.campbellsfoodservice.ca /www.campbellshealthcare.ca�

We provide a full range of creative menu solutionsfor healthcare customers in acute care hospitals forpatient feeding and healthcare retail cafeterias, andfor senior living in both long-term care and retire-ment homes. We offer a full range of soup solutions,entrees, healthy beverages, texture-modified foodsand products for dysphagia management.�

CLEARWATER SEAFOODS LTD.2000 Argentia Road, Plaza 4 - Suite 330Mississauga, Ontario L5N 1W1P: (905) 858-9514F: (905) 286-5894E: [email protected]: www.clearwater.caClearwater is dedicated to responsible fishing andbest practices that ensure excellence from ocean toplate. Globally recognized certifications such asBritish Retail Consortium and Marine StewardshipCouncil help us ensure our plants and practices aremeeting the best possible standards in food safetyand sustainability. Contact us today to enhance yourmenu and your customer's satisfaction!

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CLOVER LEAF SEAFOODS80 Tiverton CourtMarkham, Ontario L3R 0G4P: (905) 943-7960 TF: 1-866-893-9889F: (905) 474-3916E: [email protected]: www.cloverleaf.caThe Clover Leaf name is one you can trust for con-sistent quality and flavour. We offer a broad rangeof seafood products including canned and pouch al-bacore and skipjack tuna and wild, skinless, bone-less pink salmon. In addition, we have sockeyesalmon, tuna salad kits, smoked oysters and more.

COTT BEVERAGES CANADAA Division of Cott Corporation6525 Viscount RoadMississauga, Ontario, L4V 1H6P: (905) 672-1900, ext. 19367E: [email protected]: www.cott.comC: Shawn Levy Cott Beverages is an innovation leader in carbon-ated and noncarbonated beverages. We manufac-ture premium quality shelf-stable juices, smoothies,carbonated soft drinks, sparkling and flavoured wa-ters, energy drinks, fitness waters, ready to drinkteas, sparkling fruit juices, and other beverages.

DARE FOODS LTD.Food Service Division6725 Millcreek Drive - Unit 1Mississauga, Ontario L5N 5V3P: (905) 363-1236 TF: 1-800-665-5817F: (905) 363-1247E: [email protected]: www.darefoods.comC: Scott DorlandDare Foods is a national supplier of croutons, cook-ies, candies and crackers to the foodservice marketin both bulk and convenience packs. Our tradition ofproviding healthier snack options continues. Frompeanut-free to whole-grain, our foodservice team iscommitted to making our delicious Dare foods avail-able outside the home.

DAVID ROBERTS FOOD CORPORATION2351 Upper Midele Road EastOakville, Ontario L6H 6P7P: (905) 502-7700 TF: 1-800-361-4028F: (905) 502-7701E: [email protected]: www.davidrobertsfoodcorp.comContinued �

David Roberts started in a 1,200 square-foot ware-house in 1987. Thanks to strong partnerships withour customers over the past 25 years, we now havemore than 80 employees an a facility totalling 140,000square feet. We continue to provide you the bestquality nuts, dried fruits, baking ingredients and con-fectionary items.

DR. OETKER CANADA LTD.2229 Drew RoadMississauga, Ontario L5S 1E5P: (905) 678-1311 TF: 1-800-387-6939F: (905) 678-9334E: [email protected]: www.oetkerfoodservice.caC: Kim Pickford

Dr. Oetker is a market-leading food company pro-viding our customers with the highest quality inno-vative products and services driven by a dedicatedteam. From dietetic to decadent, since 1960, Dr.Oetker has made it easy to create delectable mealsquickly, conveniently and economically. Quality isthe best recipe.

DURE FOODS LTD.120 Roy BoulevardBrantford, Ontario N3R 7K2P: (519) 753-5504F: (519) 753-9772E: [email protected]: www.durefoods.comC: Hunter MalcolmDure Foods is a Canadian family company that hasblended and custom-packed fine powder productsfor more than 30 years. We offer many flavouredcappucinos, hot chocolates, cappucino foamer, chaitea, smoothies, vending and reliquifying creamers,and sugar. Our in-house quality assurance lab main-tains strict quality control as well as product R&D.GFSI-certified.

GENERAL MILLS CANADASEE AD ON IBC5825 Explorer DriveMississauga, Ontario L4W 5P6P: (905) 212-4016F: (905) 212-4016E: [email protected]: www.generalmillsfoodservice.caC: Susan AmlingerGeneral Mills offers an array of products your cus-tomers know and enjoy such as Cheerios, NatureValley, Fibre 1, Yoplait, Betty Crocker, Pillsbury andmany more. We are excited to announce the launchof gluten-free Bisquick and Nature Valley peanut-free Lunch Box bars. More grain, more fibre andmore choices. Think whole grains. Think GeneralMills.

HARLAN BAKERIES – EDMONTON L.PP.O. Box 516, 14 Calkin DriveKentville, Nova Scotia B4N 3X3P: 1-800-465-8674F: 1-888-524-4144Harlan Bakeries – Edmonton L.P is a manufacturer ofhigh-quality bakery products specializing in frozen,unbaked pie shells, tart shells and pie tops. We havetrans-fat free and low-sodium options available.

HEALTHCARE FOOD SERVICES ONTARIO INC.1010 Dairy DriveOttawa, Ontario K4A 3N3P: (613) 834-3374 TF: 1-800-571-8824F: (613) 834-3394E: [email protected]: www.gohfs.orgC: Renso VettorettiHFS is Canada’s Trusted Provider in healthcare food.We are a non-profit organization whose purpose andfocus since Day One have been healthcare estab-lishments. We truly specialize in this industry. Fromfully prepared dishes to simple user-ready productsyou can incorporate into your own recipes.

HOLY CRAP CEREALBox 934Sechelt, B.C. V0N 3A0P: (604) 886-8860F: (604) 909-4825E: [email protected]: www.holycrap.caHoly Crap Cereal is the world’s most amazing break-fast cereal. The handmade, certified organic, non-GMO, allergen-free cereal line was born in 2009 fromthe desire for a great-tasting cereal safe for peoplewith food allergies. The cereal is a favorite of athletes,diabetics, celiacs, dieters and was served on the In-ternational Space Station and at TED Talks 2014.

HORTON SPICE MILLS LIMITED (CANADA)256 Steelcase Road WestMarkham, Ontario L3R 1B3P: (905) 475-6130F: (905) 475-7035E: [email protected]: www.hortonspicemills.comHorton Spice Mills Limited is a family-owned Cana-dian business. We import, process and distribute di-rectly from this Kosher-certified location. With morethan 1,000 spice and herb blends and 87 flavour andcolour blends developed at Horton Spice Mills, youcan trust us with your needs. We manufacture all ofour products using Good Manufacturing Practicesand following HACCP Guidelines.

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KRAFT FOODSERVICE CANADA95 Moatfield DriveNorth York, Ontario M3B 3L6TF: 1-800-387-7740W: www.kraftfoodservice.caKraft Foodservice, a division of Kraft Foods Global,Inc., has been proudly serving the foodservice in-dustry for more than 60 years. Our unparalleled port-folio of powerhouse brands has proven customeracceptance. Explore our Healthy Living sectionon kraftfoodservice.ca, where we recently addedmore than 50 new better-for-you recipes.

LA DANOISERIE INC.2496 rue RemembranceLachine, Québec H8S 1X7P: (514) 695-0707 TF: 1-877-695-0707F: (514) 695-3191E: [email protected]: www.ladanoiserie.comC: Jesper Jonsson, President & CEOSince the start of 2004, La Danoiserie has been pro-viding “Ultimate taste – Absolute convenience” toprofessional users of bakery products. SimplyHealthy™ is the most recent innovation – a range ofpre-sliced sandwich breads high in fibre, low in sat-urated fat and sodium, that allows you to create sand-wich recipes meeting today’s nutritional standards.

LYNCH FOODS72 Railside RoadDon Mills, Ontario M3A 1A3P: (416) 449-5454F: (416) 449-9165E: [email protected]: www.lynchfoods.comC: Nancy WulffLynch Foods manufactures quality products rangingfrom jams and sauces to beverages, gravies, soupsand dessert powders, packaged in bulk and portionsizes. Lynch Foods is working to reformulate and elim-inate unnecessary fats, gluten and aspartame and re-duce sugar and sodium wherever possible. Tastewhat Lynch has to offer – we’re sure you will enjoy!

MAPLE LEAF FOODSERVICESEE AD ON OBC6897 Financial DriveMississauga, Ontario L5N 0A8P: (905) 285-5378F: (905) 285-6002W: www.mapleleaffoodservice.comMaple Leaf Foodservice, a division of Maple LeafFoods Inc., is Canada’s leading processed meatprovider. We are proud of our 100+ year history withour powerhouse brands: Schneider’s, Olympic, Burnsand Maple Leaf. Our commitment to being a foodsafety leader, reducing sodium and introducing prod-uct innovation have made us the top-of-mind proteinsupplier to the healthcare and hospitality market.

MARSAN FOODS160 Thermos RoadToronto, Ontario M1L 4W2P: (416) 755 9262 ext 259F: (416) 755-6790E: [email protected]: Sandi JeffriesW: www.marsanfoods.com

Marsan Foods has been a leader in meal solutions forhealthcare since 1973. Marsan is known for productinnovation, high production standards, and outstand-ing product support. We’re committed to providing su-perior meal solutions at the lowest possible cost, andto providing varied, appealing and nutritious meals thatenhance the foodservice and healthcare experience.

MCCAIN FOODS CANADA10 Carlson Court, Suite 200Etobicoke, Ontario M9W 6L2P: (416) 679-1700 TF: 1-800-387-7321F: (416) 679-1711E: [email protected]: www.mccain.caC: Cindy WennerstromMcCain Foods Canada offers a wide range of potatoproducts, appetizers, entrées, beverages, pizzas anddesserts. With about 2500 employees in 12 processingfacilities, we are proudly Canadian and a leader inagronomy, technology, innovation and new product de-velopment. McCain Foods continues to offer a diversi-fied platform of consistently high-quality products.

MCCORMICK CANADAClub House, Billy Bee and Lawry’s600 Clarke RoadLondon, Ontario N5V 3K5P: (519) 432-7311, TFF: 1-800-265-4988F: (519) 673-0089W: www.clubhouseforchefs.caC: Randy Donkervoort, Sales and MarketingManager, McCormick Canada Food Service Division

Building on strong brands and innovative products,McCormick Canada provides superior quality, valueand service to our customers. Under our belovedClub House brand, we offer a wide variety of qualityspices, herbs, seasoning blends, extracts, foodcolours and sauce mixes. McCormick’s portfolio alsoincludes Billy Bee Honey and Lawry’s Seasonings.

MCLEAN MEATS INC.P.O. Box 91987West Vancouver, B.C.P: (778) 285-1333F: 1-888-600-0229E: [email protected]: www.mcleanmeats.comC: Justin McLeanContinued �

McLean Meats is North America’s leader in clean,preservative-free deli meats, sausages and baconproducts which are made using no added chemicals,fillers or celery extract – just qualty meat and simpleingredients. They are also dairy, gluten and soy free.We offer organic, natural and antibiotic-free options.Private label and custom processing is available.

NESTLÉ PROFESSIONAL25 Sheppard Avenue WNorth York, Ontario M2N 6S8TF: 1-800-288-8682TFF: 1-888-326-1379E: [email protected]: www.nestleprofessional.comNestlé Professional delivers innovative beverageand culinary foodservice solutions that you cancount on. Our portfolio of professional brands bringsyou the convenience and consistency you need foryour operation. We are proud to build on our her-itage of creating brands that are popular worldwide.

OCEAN SPRAY INTERNATIONAL INC.One Ocean Spray Drive, Box 81Lakeville, Massachusetts 02349-1000P: (905) 281-4496 TF: 1-866-332-4211 ext. 2227F: (905) 602-2011E: [email protected]: www.oceanspray.caC: Gordon HainesOcean Spray is a cooperative founded more than 75years ago and owned by more than 650 cranberry and100 grapefruit growers in North America. Some ofthese cranberries are grown in Canada by more than100 growers in B.C., Québec and New Brunswick.

PROGRESSIVE FOODS INC. #210, 8711 A, 50 StreetEdmonton, Alberta T6B 1E7P: (780) 466-8651F: (780) 465-7476C: (780) 387-6334W: www.progressivefoods.caC: Marvin Nakonechny, CEOProgressive Foods Inc. manufactures and sellsQuick Cooking Barley, a healthy and convenient al-ternative to rice, pasta or potatoes. Quick CookingBarley is a whole grain that provides high protein,high fibre and a very low Glycemic index. We offer awide selection of recipes for soups, pilafs, salads,risottos, jambalayas, casseroles or dessert.

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REUVEN INTERNATIONALSEE AD PAGE 141881 Yonge Street - Suite 201Toronto, Ontario M4S 3C4P: (416) 929-1496F: (416) 929-1499E: [email protected]: www.reuven.comC: Patsy Gagne-WaitheFor more than 35 years, Reuven has been a supplierof high-quality, great tasting and nutritious chickenproducts to healthcare facilities including short- andlong-term care homes and hospitals. Our value-added products are designed to meet the nutritionalrequirements of your residents, patients and retailcustomers. We are committed to providing menu so-lutions that are versatile and cost effective, allow-ing for more recipe variety.

RICHARDSON OILSEED LIMITED2800 - One Lombard PlaceWinnipeg, Manitoba R3B 0X8P: (204) 934-5287F: (204) 943-6065E: [email protected] Oilseed Limited is a vertically integrated,innovative manufacturer of canola-based oils, mar-garine and shortening supplying retail, foodservice,food processors and industrial bakeries worldwide.Recent developments in the market, such as in-creased consumer demand for healthier choices,have resulted in an increased demand for Richard-son’s product solutions.

VRROOM BEVERAGE622 4th Street EastNorth Vancouver, B.C. V7L 1J8P: (604) 960-0260 TF: 1-877-287-7666F: (604) 960-0261E: [email protected]: www.vrroom.comC: Antje WilsonVrroom Beverage is a Canadian company. We sellVrroom vitamin-C fruit-flavoured drinks in drink crys-tal, bag-in-box and 4-litre jug format, plus frozen car-tridge and bag-in-box formats for foodservice. Wework with customers to deliver non-carbonated, dis-pensed drinks to foodservice.

FOOD PROCESSORS

BONDUELLE 1600 Henri Bourassa West - Suite 630Montréal, Québec H3M 3E2P : (514) 384-4281F : (514) 384-7992C : Manon DarsignyE : [email protected] : www.bonduelle.caPresent in more than 80 countries, Bonduelle is theworld’s undisputed leader in processed vegetables.Its American subsidiary encompasses more than3,000 employees and 800 growers who harvest andprepare vegetables in seven plants across Canada.The company markets top-quality vegetables underprivate label and proprietary brands such as ArcticGardens and Bonduelle.

OCEAN BRANDSSuite 100-3600 Lysander LaneRichmond, B.C. V7B 1C3P: (604) 242-0030 TF: 1-877-506-1294F: (604) 242-0029E: [email protected] is a leading seafood brand in Canada knownfor its leadership in product innovation, quality man-agement and sustainability. We offer a wide varietyof canned tuna and canned salmon products, as wellas value-added product like our SnacKits™, Snack-N’ Lunch™ and tuna and salmon salads. For furtherinformation, visit www.oceanbrands.com.

OLYMEL1580 Eiffel StreetBoucherville, Québec J4B 5Y1P: (514) 858-9000 TF: 1-800-361-5800F: (450) 645-2864W: www.olymelfork.com

Acquiring healthy eating habits is possible with ourrange of 100 pork, chicken and turkey products de-veloped according to the highest nutritional stan-dards for our health and wellness program. We havealso developed menus and recipes with attachednutritional information. You can download our pro-gram on our website, www.olymelfork.com.

SAPUTO DAIRY PRODUCTS CANADA2365 Chemin De La Cote De LiesseSt-Laurent, Québec H4N 2M7P: (514) 328-3466F: (514) 328-3389W: www.saputofoodservice.caAt Saputo, we craft, market and distribute a widerange of high-quality dairy products, from our fullline of milk, cream, culture and mix products, tomany award-winning cheeses. Saputo is the largestdairy producer in Canada with products distributedunder such well-known brands as Dairyland, Neil-son, Baxter, Nutrilait, Saputo, Armstrong, Alexis dePortneuf and DuVillage 1860.

SUN RICH FRESH FOODS INC.22151 Fraserwood WayRichmond, B.C. V6W 1L6P: (604) 244-8800 TF: 1-800-661-0087F: (604) 244-8811E: [email protected]: www.sun-rich.comC: Claude DoironSun Rich Fresh Foods is a leader in fresh-cut fruitproducts for foodservice and retail. Canadianowned, we operate processing facilities in Vancou-ver, Toronto, Reading and Los Angeles. With in-creasing emphasis on healthy and convenient foods,foodservice operators, retailers and consumerschoose Sun Rich. We take a Fresh Approach ToFruit™.

VALLEY FLAX FLOURP.O. Box 89Middleton, Nova Scotia B0S 1P0P: (902) 825-1528 TF: 1-866-825-8256F: (902) 825-6114E: [email protected]: www.valleyflaxflour.comC: Howard Selig

Your residents need fibre. Include Valley Flax Flour inyour menu. Let us show you how. Two tablespoonsof flax provides 4 g of fibre and 3 g of omega-3 fat.Easy to use! Tastes great! E-mail your request for aproducts sample and information to [email protected]. Available throughout Canada.

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FOOD SERVICE DISTRIBUTOR

CENTENNIAL FOODSERVICE1-4412 Manilla Road S.E.Calgary, Alberta T2G 4B7P: (403) 214-0044F: (403) 214-1656E: [email protected]: www.centennialfoodservice.comC: Scott Runciman, Business Development Manager

Centennial Foodservice is a unique manufacturer-distributor serving the three westernmost Canadianprovinces. Through our network of regional distri-bution centres, we provide solution-driven proteinproducts and consultative services to healthcareoperators at all levels. We are driven to learn cus-tomers’ needs in order to earn their business.

GORDON FOOD SERVICESEE AD PAGE 192999 James Snow Parkway NMilton, Ontario L9T 5G4P: (905) 864-3700 TF: 1-800-268-0159F: (905) 864-3843E: [email protected] W: www.gfscanada.com C: Natalie Russell

Gordon Food Service is a national foodservice dis-tributor with locations across Canada. GFS Health-care and Hospitality supports your foodserviceoperation with a wide healthcare product offering,education programs and resources. We providededicated healthcare sales professionals, menumanagement software and the industry-leadingCanadian Nutrition Resource Centre.

KGB MARKETING5630 Tomken Road - Unit #6Mississauga, Ontario L4W 1P4P: (905) 624-3730 TF: 1-800-263-0842F: (905) 624-1323E: [email protected]: www.kgbmarketing.comC: Claudio CowdreyKGB Marketing is recognized as one of the leadingdistributors, serving the food and hospitality industryfor more than 30 years. We have an excellent work-ing relationship with dealers, buying groups, hotelsand chains, and strive to not only meet industry ex-pectations and standards, but to surpass them.

PARMALAT FOODSERVICE405 The West Mall, 10th FloorEtobicoke, Ontario M9C 5J1P: (416) 626-1973 TF: 1-800-610-2858, ext. 7565F: (416) 620-3123W: www.parmalat-foodservice.caContinued �

Parmalat Foodservice is dedicated to the foodser-vice industry by delivering quality brands, productsand service. We combine the best product featuresand superior performance of key dairy brands suchas Beatrice, Lactantia, Astro, Black Diamond andRacolli with an understanding of the specializedneeds of our foodservice customers.

SUMMIT FOOD SERVICE (A division of Colabor)580 Industrial RoadLondon, Ontario N5V 1V1P: (519) 453-3410 TF: 1-800-265-9267F: (519) 453-5148E: [email protected]: www.summit.colabor.com C: Cindy HartmanSummit Foods is a Canadian-owned full-line distrib-utor delivering brand-name value to the healthcareindustry. Our dedicated healthcare consultants offerpersonalized service designed to meet your needswith online ordering, custom order guides and in-ventory control. Meeting rooms and test kitchensare available at London, Mississauga and Ottawabranches.

SYSCO CANADA21 Four Seasons Place, Suite 400Toronto, Ontario M9B 6J8P: (705) 748-6701, Ext. 6689F: (416) 234-3088E: [email protected]: www.sysco.caC: Nicole Kirton

Sysco is the leader in food service marketing anddistribution. Along with a dedicated team of healthcare professionals, Sysco offers a broad line ofproducts and service solutions. Ask us about ourHealthcare Website, Synergy Software, Recipes onDemand, newsletters, regional healthcare shows,education and menu planning days.

TALIA FOODS INC.225 Orenda RoadBrampton, Ontario L6T 1E6P: (905) 452-3800F: (905) 452-3844W: www.taliafoods.caTalia Foods offers quality products, knowledge anda passionate commitment to our customers. Ourability to service our customers is second to noneand, among the 3 partners, we have more than 65years of experience in the industry. Our dramaticgrowth is due to our strong reputations and rela-tionships in the industry.

FOOD SERVICE CONSULTANTS /PLANNERS

SILVER GROUP PURCHASING3000 Steeles Avenue, EastMarkham, Ontario L3R 9W2TF: 1-800-263-7025TFF: 1-866-468-0777E: [email protected]: www.silvergrouppurchasing.comC: Stephanie Grills, National Sales Coordinator

Silver Group Purchasing provides professional serv-ices to the healthcare industry for the acquisition ofsupplies, services and capital equipment contracts.We are committed to providing measurable costsavings to our members through preferred suppli-ers. We offer additional resources such as our Nu-tritional Support Systems.

INFORMATION TECHNOLOGY

CULINARY SOFTWARE SERVICESSEE AD PAGE 102930 Center Green CourtBoulder, Colorado 80301P: (303) 447-3334 TF: 1-800-447-1466F: (503) 585-5543E: [email protected]: www.culinarysoftware.comC: Eileen AllisonCulinary Software Services is the leader in back-of-the-house technology. ChefTec and CorTec softwareprovide state-of-the-art inventory control, recipeand menu costing, purchasing and ordering, salesanalysis and menu engineering, production man-agement, waste and lot tracking and nutritionalanalysis. For independent restaurants to multi-unitand complex operations.

ESHA RESEARCH INC.4747 Skyline Drive S - Suite 100Salem, Oregon 97306TF: 1-800-659-3742F: (503) 585-5543E: [email protected]: www.esha.comC: Chris EakinFor 30 years, The Food Processor® has been theprofessional’s software choice for nutrition analysisand fitness. With ESHA’s extensive, award-winningdatabase at its core, The Food Processor® is a pow-erful tool that provides the most accurate, up-to-date nutrition information in the marketplace.

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VISION SOFTWARE TECHNOLOGIES116 North Main StreetGoodlettsville, Tennessee 37072P: (724) 452-8794E: [email protected]: Michael Babines, Vice PresidentW: www.vstech.comWhat is the best way for you to ensure patientsafety, patient satisfaction, meet regulatory compli-ance and control costs? If your answer is food andnutrition software, you’re on the right path. Give usa call to see if we can help you take control of yourdepartment and run a first-class operation.

OTHER

COMPLETE PURCHASING SERVICESP.O. Box 253, Station “U”Toronto, Ontario M8Z 5P1TF: 1-800-331-9433F: (416) 255-6628E: [email protected]: www.ecps.caC: Angelo Colalillo, Director of Operations, E.Canada

Membership in Complete Purchasing Services pro-vides CSNM members with competitive, stable pric-ing on a broad range of high-quality products andservices as well as operational tools and resourcesincluding menus and recipes, educational materials,online national classified listings, theme meal plan-ners and workshops.

DEB CANADASEE AD PAGE 7PO Box 730 – 42 Thompson Road WestWaterford, Ontario N0E 1Y0P: (519) 443-8697 TF: 1-888-332-7627F: (519) 443-5160 TFF: 1-800-567-1652E: [email protected] W: www.debgroup.comC: Zuzana BlehaDeb aspires to be the world’s leading away-from-home skin care system company; a global innova-tor of skin care products and technologies. TheDeb Food Industry Skin Safety Program is designedto help raise hand hygiene standards to preventfood contamination linked with improper skin carepractices.

DIVERSEY CANADA INC.2401 Bristol CircleOakville, Ontario L6H 6P1P: (905) 829-1200F: (905) 829-7194E: [email protected]: www.diversey.comC: Shane McKayDiversey Canada has been providing completecleaning and sanitation solutions to foodservice,healthcare and lodging customers for more than acentury. Comprehensive hygiene programs deliverindustry-leading, on-site service, premium cleaningproducts, labour-saving tools and safety orientedtraining and consultation to ensure a cleaner,healthier future.

ECOLABSEE AD PAGE 115105 Tomken RoadMississauga, Ontario L4W 2X5TF: 1-800-352-5326F: (905) 238-2947E: [email protected]: www.ecolab.comC: Mike Brown

Ecolab makes the world cleaner, safer and health-ier, providing cleaning, sanitizing, food safety and in-fection prevention products and services. Asindustry leaders, we deliver safe, cost-effective, in-novative programs that help our customers providecustomer satisfaction, improve operational effec-tiveness, support their efficiency and sustainabilitygoals and enhance their brand.

ORKIN CANADA5840 Falbourne StreetMississauga, Ontario L5R 4B5P: (905) 502-9700 TF: 1-800-800-ORKINF: (905) 502-9510W: www.orkincanada.comWith more than a century of pest control experience,Orkin Canada offers the most advanced IntegratedPest Management programs and environmentallyfriendly long-term solutions to solve your pest con-cerns: pest control, bird and wildlife control, wash-room care services, odour control and drainservices. Don’t take chances with your reputation,call the professionals.

ADVERTISERS’ INDEXIFC Aliments ED Foods www.ed.ca

9 Apetito www.apetito.ca

13 Bow Valley College www.bowvalleycollege.ca/nutrition

5 Campbell’s Foodservice www.campbellsfoodservice.ca

17 Canadian Healthcare Association www.cha.ca/learning

10 Culinary Software Services www.cheftec.com

7 DEB Canada www.debgroup.com

11 Ecolab www.ecolab.com

18 Garland Canada www.garlandcanada.ca

IBC General Mills www.generalmillsfoodservice.ca

19 Gordon Food Service www.gfscanada.com

OBC Maple Leaf Foodservice www.mapleleaffoodservice.com

14 Reuven International www.reuven.com

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DEB CANADAThe Deb Skin Care Program, tailored for any food handling environment, guarantees food quality andemployee health and safety with cost-effective solutions that respect the environment. The Deb Food In-dustry Skin Safety Program is designed to help raise hand hygiene standards to prevent food contami-nation linked with improper skincare practices. Our products include protective creams, antimicrobialand heavy-duty cleansers and sanitizers. All Deb dispensers include BioCote® antimicrobial protectioncertified by HACCP International. Phone 1-888-332-7627 or visit www.debgroup.com.

CANADIAN HEALTHCARE ASSOCIATION LEARNINGIt takes specialized knowledge to provide quality, cost-effective nutrition services in a healthcare envi-ronment. CHA Learning’s completely revitalized Food Service and Nutrition Management Program pre-pares students across Canada for a rewarding career in food service management. Designed andinstructed by leaders in the field, this innovative online program allows students to create a flexible, self-paced study schedule and gain practical experiences regardless of employment background. Fully ac-credited by CSNM. Learn from leaders. Be a leader. Visit www.cha.ca/learning.

ALIMENTS ED FOODSSince 1951, Aliments ED Foods has specialized in manufacturing soup bases, soup mixes, boosters, sea-sonings and gravy mixes for the foodservice and industrial markets. Gold-Rated HACCP facility, GFSIrecognized SQF 2000 certification, knowledgeable staff and a home-style approach toward recipe de-velopment have contributed to the success behind thousands of private-label products and its ownbrands: LUDA Inspiration, LUDA H, LUDA Original, LUDA Booster and LUDA ED. For information on Ali-ments ED Foods products and services, please visit www.ed.ca.

CAMPBELL’S FOODSERVICECampbell’s Foodservice provides a full range of creative menu solutions for healthcare customers inacute care hospitals for patient feeding and healthcare retail cafeterias, and for senior living in bothlong-term care and retirement residences. Our product portfolio includes a full range of soup solutions,entrees, healthy beverages, texture modified foods and products for dysphagia management. Pleasevisit our Campbell websites at www.campbellsfoodservice.ca and www.campbellshealthcare.ca for de-tails about our product line, nutritional information and recipe ideas.

APETITOApetito is a food service manufacturer concentrating on healthcare, long-term care and communitymeals. Apetito creates products that have the right look, taste and nutrition, building recipes with lowsodium, fat and calories. Their product depth includes soups, entrées, complete meals and a wide vari-ety of puréed and minced texture-modified foods. For more information, visit www.apetito.ca.

CULINARY SOFTWARE SERVICESCulinary Software Services is the leader in back-of-the-house technology for the foodservice industry.ChefTec and CorTec Software provide state-of-the-art inventory control, recipe and menu costing, pur-chasing and ordering, sales analysis and menu engineering, production management, waste and lottracking and nutritional analysis. Systems available for independent restaurants to multi-unit and com-plex operations. For more information, visit www.cheftec.com.

BOW VALLEY COLLEGEAre you interested in becoming a supervisor in the food service industry? Take your career to newheights with Bow Valley College’s CSNM-accredited Nutrition Manager Certificate. This accessibleprogram is in an online, self-paced format. With the support of excellent instructors, learn basic nutri-tion, menu planning for clients with medical conditions, food service safety legislation and guidelines,and management of food service production, finances and human resources. For more information,visit www.bowvalleycollege.ca/nutrition.

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MAPLE LEAF FOODSERVICEMaple Leaf Foodservice, a division of Maple Leaf Foods Inc., is Canada’s leading processed meatprovider. We are proud of our 100+ year history with our powerhouse brands like Schneider’s, Olympic,Burns and Maple Leaf. Our commitment to being a food safety leader, to reducing sodium and to intro-ducing new product innovation, have made us the top-of-mind protein supplier to the healthcare andhospitality market. For recipe ideas, visit www.mapleleaffoodservice.com.

ECOLABEcolab makes the world cleaner, safer and healthier by providing cleaning, sanitizing, food safety and in-fection prevention products and services to protect the places where people eat, sleep, work, play andheal. As industry leaders, we apply our industry and application expertise to deliver safe, cost-effective,innovative programs that help our customers provide customer satisfaction, improve operational effec-tiveness, support their efficiency and sustainability goals and enhance their brand. Ecolab is EverywhereIt Matters. Visit www.ecolab.com.

GORDON FOOD SERVICEGordon Food Service is a national foodservice distributor with locations across Canada. GFS Health-care & Hospitality supports your foodservice operation with a wide healthcare product offering, edu-cation programs and resources. We provide dedicated healthcare sales professionals, menumanagement software and the industry leading Canadian Nutrition Resource Centre. To learn more,visit www.gfscanada.com.

GARLAND CANADAGarland Canada, a division of Manitowoc Foodservice, is well known throughout the industry as a “totalsolutions” supplier of equipment and technology solutions to the foodservice industry. Solutions poweredby Garland Canada innovation are designed specifically to meet the demands and goals of your opera-tion today and tomorrow. Garland Canada offers customers unparalleled operator and patron insights,collaborative kitchen solutions, culinary expertise and world-class implementation support and service.Visit www.garlandcanada.ca.

REUVEN INTERNATIONALReuven International is a 100% Canadian-owned and operated company. We are a supplier of globally-sourced, premium-quality poultry products, and have done so since 1977. Operating in every province,we supply innovative poultry solutions to the retail, foodservice, healthcare and manufacturing channels.We are committed to delivering delicious and nutritious quality poultry products that meet the dietaryneeds of our diverse Canadian population. For more information regarding the full line of Reuven prod-ucts visit our website at www.reuven.com or email [email protected].

GENERAL MILLSGeneral Mills offers an array of products your customers know and enjoy such as Cheerios, Nature Val-ley, Fibre 1, Yoplait, Betty Crocker, Pillsbury and many more. We are excited to announce the launch ofgluten-free Bisquick and Nature Valley peanut-free Lunch Box bars. More grain, more fibre and morechoices. Think whole grains. Think General Mills. Visit www.generalmillsfoodservice.ca.

Documents

2014 BUYERS’ GUIDESpringBG14+LO.pdfth en i rc ou y, fm a s.T l w ’-conference, “From Coast to Coast, Let’s Meet in the Middle.” We must put our thoughts forward as a united