SUPPLEMENTS - in1touch Summer12 Lo.pdf · PM 40801507 FROM TOOLKIT TO DIGEST All the UK’s food service tools in one place FOOD SERVICE TRENDS IN HOSPITAL SETTINGS Evolving to encompass

PM 40801507

FROM TOOLKITTO DIGESTAll the UK’s food servicetools in one place

FOOD SERVICETRENDSIN HOSPITALSETTINGSEvolving to encompasstoday’s lifestyles

www.csnm.caSummer 201 2

IN THIS ISSUE

PLUS

NUTRITIONAL

SUPPLEMENTSLearning how to maintain the balance

NUTRITIONAL

SUPPLEMENTSLearning how to maintain the balance

AND, OUR COVER STORY

inside this issueinside this issue

featuresfeatures

regular departmentsregular departments

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 NUTRITIONAL SUPPLEMENTSLearning how to maintain the balanceBy Sarah Remmer, RD

10 FOOD SERVICE TRENDS INHOSPITAL SETTINGSEvolving to encompass today’s lifestylesFrom www.acqyr.com

12 FROM TOOLKIT TO DIGESTAll the UK’s food service tools in one placeBy Maxine Cartz, RD

4 PRESIDENT’S MESSAGE By Kathy Cuthbertson, CNM

14 MANAGEMENT NOTEBOOK By Catha McMaster, MBA

16 CSNM MEMBER PROFILE By Jamie Parcells

18 INDUSTRY NEWS

20 CONTINUING EDUCATION QUIZ

21 À LA CARTE

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PUBLISHER

CREATIVE DIRECTOR

ADVERTISING

CONTRIBUTORS

CSNM EDITOR

Jamie Parcells

Stan Michalak

Christian Johnson

April Krysowaty

Maxine Cartz, RD

Catha McMaster, MBA

Jamie Parcells

Sarah Remmer, RD

Margaret Brausse

PRESIDENT

PAST PRESIDENT

PRESIDENT-ELECT

TREASURER/SECRETARY

ADMISSIONS/MEMBERSHIP

ACCREDITATION

EXAMINATIONS

CONTINUING EDUCATION

CERTIFICATION

MEMBER COMMUNICATION

BRITISH COLUMBIA REP

ALBERTA REP

SASKATCHEWAN REP

ONTARIO REP 1

ONTARIO REP 2

ATLANTIC REGION REP

Kathy Cuthbertson, CNM

Dean Cox, CNM

Jean Van Nus

Maria Kalic

Dave Lebert

Heather Truber

Lorrie Plein

Barb Cockwell

Daphne Spear, CNM

Margaret Brausse

Kathi Holt

Donna Kubista

Tennille Corbett

Angela Di Mambro

Sue Krueger

Natasha Mooney

VO L UM E 9 • N UMB E R 2 • S UMM E R 2 0 1 2

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How time flies! It is hard to believe that only ashort time ago we were in Edmonton for the AGMand conference. The collaboration with Alberta

Health Services for the conference was a huge success! Ofthe 400 people registered, approximately 100 were CSNMmembers. The break-out sessions included a variety of

speakers and topics and delegates were able to pick and choose which ses-sions they wanted to attend. Thank you to those who responded to surveysabout the conference, to those who attended and to those who assisted.

Congratulations to those who received awards at the conference. Threemembers received the Certificate of Recognition for their dedication andcontribution in the development of the CSNM: Donna Kubista (Alberta),Shirley Ripley, and Jamie Chowns (Ontario). The Certificate of Achievementwas awarded to Kari Schafer (Alberta) and Susan Malo (B.C.) in recognitionof their leadership, dedication and positive support of the society. TheAward of Excellence, reserved for an exemplary member of CSNM in recogni-tion of his/her prominent leadership and dedication in strengthening thegoals and professional development of the society, was awarded to Pat Syl-vian (Ontario). Unable to attend the conference was Carol Wallace who wasrecognized with the Certificate of Honorary Member, awarded to a personwho has contributed to the society for their entire professional working life.

For the new board members and those new to positions, it has been timeof orientation to learn about and contribute to a variety of committees andprojects. Strategies of ongoing board development provide the directors withappropriate knowledge to be effective decision makers for the CSNM.

The marketing committee, together with Thinkdo, are working diligentlyto identify and address priorities for our members and start on an actionplan. This is a key focus for us this year as all of the portfolios are con-nected to marketing.

As we move through the summer, plans for the Fall OSNM conference inKitchener/Waterloo are underway for the end of September. The CSNM boardwill be meeting there and attending the conference. We hope to see manymembers as well as others from our industry. Register early – this helps theorganizing committee with their plans.

The 2013 CSNM AGM and Conference will be held in Ontario. As soon aswe have concrete details, we will communicate this to members by e-blast.

Have a great summer!

Kathy Cuthbertson, CNMPresident, CSNM

PRESIDENT’S MESSAGE

4

Looking Past SummerBy Kathy Cuthbertson, CNM

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 U M M E R 2 0 1 2

Choosing nutritional supple-ments can be confusing anddaunting. Supplements areavailable in pills, capsules,

coated pills, powders, liquids and chew-ables. There are multivitamin formulasand isolated vitamins and minerals aswell. There are supplements that claimto be specifically for women, men,stressed individuals and seniors. Nowonder it’s confusing!

FIRST & FOREMOST: A BALANCED DIET

No nutritional supplement should re-place healthy foods in your diet. Youshould have a nice balance of all foodgroups to achieve optimal nutrition.According to Canada’s Food Guide toHealthy Eating, it is recommendedthat adults 18 years and older con-sume 7–10 servings of vegetables andfruits, 6–8 servings of grains, 2–3servings of meats and alternatives and2–3 servings of milk and alternatives,depending on gender and age, per day.It is also recommended to consume2–3 tablespoons of healthy unsatu-rated fats and oils per day.

MULTIVITAMINS

It is unrealistic to achieve perfectnutrition everyday. Even if you arediligent about eating a balanced,healthy diet, you may need a dailynutritional top-up from a multivit-amin. There are several differentformulas out there including regularmultivitamins (no age, gender or lifestage specification), senior multivi-tamins, women’s multivitamins,men’s multivitamins and pre-natalmultivitamins.

When choosing your multivita-min, it’s important that you look fora multivitamin that is gender-ap-propriate and age-appropriate. Forexample, if you are a woman ofchildbearing age, it is recommendedthat you take a prenatal multivita-min, which offers extra folic acid,Iron and Calcium, nutrients that areimportant for pregnancy. If you areover the age of 50, you may considertaking a senior’s multivitamin thatoffers added Vitamin B-12, a nutri-ent that is harder to absorb afterthe age of 50.

VITAMIN D

Vitamin D has long been touted for itsrole in building and maintaininghealthy bones as it helps with the ab-sorption of Calcium. There is also agrowing body of research suggestingVitamin D plays a significant role inmany diverse disease processes. Stud-ies have shown that people with Vita-min D deficiency have a higher risk ofcertain cancers and heart disease(specifically hypertension and heartattacks). Vitamin D may also play arole in preventing depression, autoim-mune disease, diabetes, Alzheimer’s,multiple sclerosis and obesity.

The Dietary Recommended Intake(DRIs) for Vitamin D for people ages 9-70 is 600 IUs (International Units) perday and 800 IUs for adults over 70 yearsold. If you are deficient in Vitamin D (asdetermined through a blood test), yourdoctor may recommend a higher dose ofVitamin D. Because there are few foodsources of Vitamin D, most family doc-tors and dietitians are recommendingthat all adults (and babies and children)take a Vitamin D supplement ranging

NUTRITIONAL

SUPPLEMENTSLearning how to maintain the balanceBy Sarah Remmer, RD


from 400-2000 IUs per day. If you aretaking a multivitamin, it may containsome Vitamin D as well. If you are un-sure about how much Vitamin D to takein supplement form, ask your doctor ora registered dietitian.

CALCIUM

If you’re not a milk drinker, chancesare you aren’t getting enough Calciumin your diet. Calcium is an essentialmineral that is important for thegrowth and maintenance of strongbones, prevention of osteoporosis,maintenance of normal heart rhythms,normal blood clotting, normal nervoussystem functioning and normal mus-cle contractions.

Dairy products including milk, yo-gurt and hard cheeses are excellentsources of easily absorbable Calcium. Toget the same amount of Calcium youwould get from one cup of milk (300

mg of calcium) you would need to eat:175 grams (3/4 cup) of yogurt, 50grams (1½ ounces) of hard cheese or500 mL (2 cups) of cottage cheese. Cal-cium requirements for adults ages19–50 are 1000mg/day and then1000mg/day (men) and 1200mg/day(women) for adults ages 51–70. Afterage 70, requirements go up to 1200mg/day for both men and women.Adults should not consume more than2000mg of Calcium due to risk of sideeffects.

Many people choose not to drinkmilk due to a lactose intolerance ormilk allergy. In this case, Calcium-for-tified soymilk or another fortified milkalternative may be a good option. Peo-ple who have lactose intolerance maytolerate lactose-free milk, smallamounts of yogurt and small amountsof hard cheese.

To reach our daily Calcium require-

ments as healthy adults, we need to beconsuming 2–3 servings of milk, yo-gurt and hard cheese per day (it is as-sumed that most people who follow abalanced healthy diet receive about300mg of Calcium from non-dairyfoods per day). Receiving Calciumfrom food, especially milk products, isideal because there are many otherbone-building nutrients present suchas protein, Magnesium and Phospho-rus. However, if it is not possible toget enough Calcium from dietarysources, consult a healthcare providerto determine the best type, dose andtiming of Calcium supplements.

The two most widely used Calciumsupplement types are Calcium Carbon-ate and Calcium Citrate. Calcium Car-bonate is effective and is the leastexpensive form of Calcium. It is bestabsorbed with a low-Iron meal such asbreakfast. Calcium Citrate is absorbed


best when taken on an empty stom-ach. If you are taking a multivitamin,there is likely some Calcium presentthere. Make sure to count this in yourdaily Calcium intake.

OMEGA-3

You have no doubt heard the buzzaround the beneficial qualities ofOmega-3 fatty acids – an umbrellaterm to describe three various formsof Omega-3 fats (ALA – Alpha-linolenic acid, DHA – Docosahexaenoicacid and EPA – Eicosapentaenoic acid).ALA is a precursor to DHA and EPA andcan be found in plant sources such ascanola oil, flaxseed oil and soybeanoil. DHA and EPA, the two most im-portant and beneficial forms ofOmega-3, are found in fatty fish suchas salmon, tuna, halibut and mackerelas well as certain Omega-3 fortifiedfoods like yogurts, milk and cereals.DHA and EPA have been studied for

their beneficial effects on heart dis-ease, cancer, arthritis, depression andasthma. DHA is also important for de-velopment of the brain and retina, andfor neurological functioning and cog-nitive development.

Health Canada recommends thathealthy adults consume about 500mg of EPA and DHA combined perday. To achieve this, it is recom-mended to eat two food guide serv-ings of fatty fish per week. For thosewith Coronary Artery Disease it isrecommended to have 1g of EPA andDHA/day and for those with hightriglycerides, 2–4g of EPA andDHA/day is recommended. For thosewith increased needs and those whodo not eat fish, an Omega-3 supple-ment may be necessary. Omega-3supplements can be made from ALAor DHA+EPA-rich oils in varyingquantities, so it is important to care-fully read labels.

HIGH POTENCY DOESN’T MEAN HEALTHY

Some nutrients can be harmful iftaken in the large amounts found insome nutritional supplements. Whilethis is rarely a problem when it comesto nutrients in foods, vitamin andmineral supplements (including multi-vitamins) often contain excessiveamounts. For example, while the Rec-ommended Dietary Allowance (RDA)for Vitamin C for adults is 75 mg/day,several Vitamin C supplements provide500 mg or more in just one tablet.Taking excessive amounts of Iron cancause severe stomach upset and evenliver damage. Vitamin A in large dosescan lead to liver failure.

It’s important to understand thatthere are risks if you overdose on somenutrients. Overdosing on vitamins andminerals can have serious health con-sequences, including death in someextreme cases. Some dietary supple-ments can also interact with certain


medications you may be taking. Ifyou’re unsure whether you should betaking a vitamin or mineral supple-ment, or if you are questioning thesafety or potency of your supplement,ask your family doctor or pharmacist.

Make sure your supplement is govern-ment regulated as well. It should have aNPN (Natural Product Number), a DIN-HM (Homeopathic Medicine Number) orNHP (Natural Health Product Number)written somewhere on the label to provethat it is regulated and safe.

SPECIAL DIETARY CONSIDERATIONS

Some people need supplements be-cause they do not eat foods from allfour food groups, as recommended inEating Well with Canada’s Food Guide.Vegans and vegetarians who do noteat any animal products most oftenneed to eat Vitamin B12-fortifiedfoods or take a supplement. They mayalso find it difficult to meet their

needs for Iron, Zinc, Calcium, and Vi-tamin D with foods, and they maywish to take a supplement that pro-vides these nutrients as well.

Adults who do not use milk or Cal-cium-fortified milk alternatives mayneed Calcium and Vitamin D supple-ments. People with osteoporosis alsorequire more Calcium and Vitamin D.Multivitamin/mineral supplements donot contain enough Calcium to meetdaily needs.

People with poor appetites, or thosewith many food allergies or intoler-ances, may need a multivitamin andmineral supplement and/or other sup-plements to meet their dietary needs.It is important for anyone with specialdietary concerns to speak with theirfamily doctor or a registered dietitian forguidance in terms of supplementation.��

SarahRemmer, RD, is a privatepractice registered dietitianand certified diabetes educa-tor in Calgary. She specializesin prenatal and postnatal nu-trition, healthy weight loss,prevention and managementof chronic disease, gastro-in-testinal issues and eating disorders. She is also afreelance nutrition writer.

• www.sarahremmer.com


Health care reforms and a desireto be more customer-focusedhave affected how Canadian

health care facilities set up their cafe-terias. As people’s lifestyles and foodpreferences evolve, hospital diningservices must keep abreast of thetrends to accommodate their customers’needs.

CONSIDER THESE TRENDS

Canadian lifestyles have vastly morphedin recent years. For example, the trendof eating six small meals instead ofthree large ones means more people areeating between traditional meal times.Many prefer meals served on smaller,snack-size plates to reflect these pref-erences. Plus, busy lifestyles dictate theneed for quick meals and foods that canbe consumed on the run.

Many of your customers are nowseeking natural and organic foods.They are more educated and con-cerned about commercial methods ofgrowing food and raising livestock.

Gluten-free foods have become agrowing food requirement. The GlobalAgricultural Information Network’s re-port focusing on Canadian food trendsstates that one in 133 Canadian citi-zens have Celiac Disease, which re-quires them to eat gluten-free. Asmore people are diagnosed with thisdisease and related health conditions,hospitals are charged with providinggluten-free choices.

Upwards of four per cent of Canada’sadults are now vegetarian. Becausethis growing segment of the popula-tion seeks to consume a plant-baseddiet, health care dining services havehad to modify their food offerings to

satisfy vegan and vegetarian tastes.More and more, Canadian consumers

are demanding healthful food thathelps them limit sodium intake, transfats and cholesterol. These health-fo-cused eaters prefer low-fat dairy prod-ucts and lean meats. Their diets arelargely made up of fruits, vegetablesand high-fibre grain products.

EVOLVING TO MEET THE TRENDS

Modifying hospital food services tomeet all these consumer demands is amanageable task. In order to incorpo-rate health care reforms, increase effi-ciency and reduce costs, food servicesadministrators must be educated, in-novative, open-minded and budget-conscious.

Speed Lines have sprouted in hospitalcafeterias to ensure food choices are avail-able for doctors, nurses, and others whohave to eat on the run. In the speed line,customers can grab a boxed lunch andquickly be on their way.

Buffet Lines. Health care dining set-tings now often include buffet lineswhere customers can select foods in theamounts they prefer. Since fewer staffare required to serve the food, buffetlines provide convenience and flexibilityin health care food service. Plus, manyhospitals see buffet lines as viable cost-saving options, even though they requirespecial equipment.

Salad Bars are a trend loved bymany consumers. Hospitals have fol-lowed this trend by setting up a sepa-rate food line to accommodate thesalad bar tastes of the masses — vary-ing greens, freshly cut raw vegetables,peas, olives, cheeses, small cubedmeats, such as ham, turkey or chicken,

and an abundance of dressing choices.The diner pays based on the weight ofthe food. A new stainless steel saladbar to keep the ingredients cool iscostly, but worth it to facilities whostrive to meet the ever-changing needsof consumers.

Soup and Salad Lines. Another op-tion to accommodate those who pre-fer lighter fare is to set up a soup andsalad line to entice diners with aromasof steaming hot soups (at least twochoices) coupled with salad offerings.The soup and salad line is a scaled-down version of the larger salad barsto provide hospital dining customerswith a traditional light meal.

Fresh Fruit Displays. To meet thehealthy desires of diners, more lavishdisplays reflect a wider offering of fruitin today’s hospital cafeterias. These at-tractive displays, built to show fruit ateye-level, seduce diners with a health-ful mix of chilled and easily trans-portable fruits, such as apples, oranges,bananas and clumps of grapes. Forego-ing the fancy stainless steel chilledfruit display and arranging fruits inbowls, instead, will cut costs.

Local Flavour. Food preferences arealso trending toward local cuisine. De-pending on the logistics of your facil-ity, you may be able to serve yourcommunity’s favourite dishes, savemoney, and provide fresh, healthyfood choices by tapping into your localproduce markets.

Canadians expect convenience,quality, safety, choice, and freshnessin their food. Providing dining facili-ties to meet these needs will ensure asuccessful hospital cafeteria for yourever-evolving customers. ��

FOOD SERVICE TRENDSIN HOSPITAL SETTINGS

Evolving to encompass today’s lifestyles and food preferences www.acqyr.com


The British Dietetic Association(BDA) 2006 Toolkit - DeliveringNutritional Care through Foodand Beverage Services, has

been an essential document for dieti-tians and caterers involved in foodservice since it was introduced sixyears ago. The document is “owned”by Food Counts, a part of the BDAfounded 12 years ago and made up ofabout 50 UK dietitians with a specificinterest in food service. In the UK, thenumber of specialist dietitians in foodservice has been small compared withother parts of the world such asCanada, the U.S., Australia, SouthAfrica and New Zealand, where moredietitians are employed in non-clini-cal dietetic positions – caterers, con-tract general managers and facilitiesmanagers. However, more dietitians inthe UK are being employed these daysas technical experts in an otherwisenon-dietetic environment.

THE TOOLKIT’S PREDECESSORWithin the UK, as elsewhere, therehave been endless case studies, docu-ments, standards, government guide-lines, research studies and bestpractices to ensure the provision ofgood food to patients in hospital, res-idents in care home settings and vul-nerable people in their own homesrelying on food delivery.The Health of the Nation Guidelines

for Hospital Catering (1995) was one ofthe earlier tools used in the UK and, 17years later, it is still used on a regularbasis. Following that was the Better Hos-pital Food Programme (2001), an initia-tive led by celebrity chefs to improvethe quality and uniformity of hospitalfood. Another document, The DieteticInterface with Foodservice (2002), wasthe first of its kind; a document pro-duced by dietitians for dietitians in theUK which focused on the issue of foodfor hospital patients.

FROM CHALLENGE TO DOCUMENTThe aim of the new and improved doc-ument is to make it more streamlinedand user friendly. The passage of timetogether with many changes in foodservice, catering practices, new tech-nologies, legislation, monitoring anddietetics since 2006 also figuredprominently in the design of the newdocument.

Since the 2006 Toolkit was launched,feedback from people who used it hasbeen collected. These people are pre-dominantly dietitians, but it has alsobeen used by many catering managersand companies manufacturing food forpatients in hospital. The Food Countscommittee, all of whom work as cater-ing dietitians in England, did a SWOTanalysis (strengths, weaknesses, op-portunities, threats) as the precursorto a launch event in November 2010 –a cross-professional study day in whichFood Counts was joined by members ofthe Hospital Caterers Association(HCA) to kick start the review.

Many new and very relevant docu-ments, regulations and standards havebeen produced over the past six years.All of these have an impact on foodprovision. The new document bringsall of these up to date and into oneplace.

The new document was producedby a dedicated working group com-prising dietitians, caterers andthose with a “foot” in both camps.The core review team then wrote thenew document - a task that requirednearly a year to accomplish. Thecore review team had more than 250collective years of catering/hospi-tality or catering/dietetic experi-ence. Nearly everyone hadsomething different and valuable tocontribute. In addition, dietitiansfrom Scotland, Wales and NorthernIreland were invited to add sectionsrelevant to them.

FROM TO

TOOLKIT DIGESTALL THE UK’S FOOD SERVICE TOOLS IN ONE PLACE

BY MAXINE CARTZ, RD


ENTER THE DIGESTThe Nutrition and Hydration Digest;Improving Outcomes through Food andBeverage Services was unanimouslychosen as the title for the new docu-ment, although it is simply and popu-larly referred to as The Digest. Theprimary audience for The Digest isdietitians and caterers, but there areelements of it which apply to the mul-tidisciplinary teams looking after peo-ple in all care settings – nurses andspeech and language therapists – aswell as commercial operations manu-facturing hospital food. Both in-housecaterers and contractors tendering forcatering contracts have been consid-ered as well as the organizing bodieswriting specifications for hospitals andcare homes. It’s hoped The Digest willalso be used by key organizations cre-ating nutritional standards for healthand social care settingsThe Digest is designed to be used

as a reference that provides a sourcefor standards, guidance and goodpractice, an evidence document fortenders and specifications, a toolproviding a common language for cli-nicians, caterers, industry etc., thedefinitive approach in food service incare settings for professional (and

other) bodies and a quick-referencedocument on a multitude of food-re-lated topics. It is detailed but preciseand it has been written in such a waythat it can either be accessed forhelp with specific topics or read infull. It is available electronically onthe BDA website (www.bda.uk.com)and is to be officially launched thisOctober. It has been endorsed by theRoyal College of Nursing, The Pa-tients Association and the HospitalCaterers Association – three key or-ganizations in the UK.

LOOKING AHEADGood nutritional care in hospitalsand other care settings is fundamen-tal to good health and of course theprovision of food and fluid are at thecentre of this. The Digest’s collabora-tive and inclusive approach will helpdietitians speak with one voice toimprove outcomes in care settings.

Dietitians are uniquely placed to beinvolved in each stage of food service,from menu planning and recipe devel-opment to nutritional analysis, ensur-ing that nutritional standards can bemet. The skill of the dietitian shouldnot be underestimated. The potentialfor catering and food services to

influence the health of the whole pop-ulation should be embraced whetherin the fight against malnutrition inhospitals and care facilities or in thecare of vulnerable people within thecommunity. Dietitians are perfectlyplaced from a catering and clinicalperspective to ensure that opportuni-ties to influence the food provision inall settings are best used.

Health policies and nutritionalstandards may differ slightly betweenthe four home countries, England,Scotland, Wales and Northern Ireland,but the skills required of dietitiansare similar. The Digest will support alldietetic colleagues working alongsidetheir catering colleagues to assistthem in achieving the standards es-tablished in every care setting.Although it mainly relates to the UK,much of The Digest will be applicablein healthcare settings anywhere inthe world. ��

Maxine Cartz, RD, is with the Compass Group UK& Ireland Limited and is the chairperson for theToolkit Review Working Group.


Have you everw o n d e r e dhow high-

functioning managerscreate a supportivehigh-functioning team

with sustainable performance? Let’s ex-plore a few concepts that you can applyto create your own high-functioningteam.

MANAGER AS LEADERA manager is the official leader - astrong influence, the pacesetter - andis an example to others. In order tocreate a high-functioning team, theleader needs to do a self-evaluation.How is the manager’s work alignedwith the organization’s vision? Ensurethat you are setting SMART (Specific,Measurable, Achievable, Reasonable,Time-bound) goals. Once goals are set,develop plans and milestones to keepyou on track. Look at your own atti-tude, attendance and promptness, at-tention to detail and all the otherattributes you wish your team to mir-ror. Leadership is developed and grownthrough awareness of one’s ownstrengths and weaknesses. When themanager is high-functioning, theteam will follow.

AN EFFECTIVE TEAMAn effective team has a number ofqualities that support a high-func-tioning manager and contribute to ahigh-quality product and service out-comes. An effective team• works together for a common goal

and makes decisions to servethe customer;

• can identify a problem, developtrategies to solve it and makedecisions to achieve a successfulresult;

• is highly motivated and buildsthe company’s credibility;

• forms long-term customerrelationships;

• maintains continuous qualityproducts and services; and

• is ready for change to improveand grow.You might say, “How could my staff

perform like an effective team whenthey can’t communicate well amongthemselves, are rude to each other andcan’t deal with conflicts?” That iswhere your leadership comes in.

To develop an effective team, therehas to be a plan for the team, groundrules, development plans for each in-dividual and a manager who is readyto allow the team to take risks andlearn from the experience. Create aplan of what knowledge, skills and at-titude the organization needs withinthe team. Assess your team and assesseach individual for how they measureup. This way you have a moving targetgoal and can start to aim in the rightdirection.

MAKING AND BREAKING RULESBegin discussions with the teamabout ground rules that create open-ness and trust among the team mem-bers. Demonstrate, teach and insistthat members of your team be open

with each other; do not allow back-biting. Ground rules may include al-lowing all members of the team to beheard at meetings and during conver-sations about work and not allowing amember to opt out of offering anopinion. Encourage brainstormingwithout judgement to gather ideas –all ideas have value. Establish that so-lutions to problems come from teamcontribution and should be tried,tested and evaluated by the team.Establish regular team developmentmeetings and stick to the plan. Beflexible to adjust your team as mem-bers grow and develop.

Conflict is embraced by effectiveteams. A difference of opinion, ap-proaches or processes generates discus-sion and communication. Constructiveconflict creates new ideas and a syn-ergy to get the new ideas moving. In-vest the time to teach conflictresolution principles to your team. Aleader’s role is to facilitate discussionobjectively and stay focused on theissue and solutions. When the groundrules are applied consistently, trust willgrow and teamwork will be enhanced.

HOW TO DEVELOP EFFECTIVENESSFacilitate effectiveness in your teamby developing skills, knowledge andprocesses. As the leader, delve intothe skills your team says they need orthat you choose, then train and eval-uate the effectiveness of the training.Have speakers and webinars aboutteam cohesion, teamwork and teamcommunication. Offer tools to assist

High-Functioning TeamsAn effective recipe for a multi-layered team-building plan

By Catha McMaster, MBA

MANAGEMENT NOTEBOOK

the team to apply new skills withinthe work environment. If team com-munication is a challenge, implementa blog, bulletin board or log book tohave messages relayed. Invest in yourteam’s individuals. Schedule one-on-one time for each of the team mem-bers and ask them in what areas theywould like to grow.

ROLE CLARITYRole clarity is a process that will sup-port a highly functioning team. Roleclarification provides the team mem-bers with clear overview of their work,identifies overlaps and gaps, and canoffer resolution of conflicts and opencommunication. Have each member ofyour team complete a few sentences:• My role on this team is to ___;• I understand the following are my

responsibilities to the team ___;• I am unclear about the following

responsibilities ___;• I see overlap in work in the

following areas ___;• I am not sure what is expected of

me in the following areas ___;• I would like to be clearer about

the job role(s) ___;• I can make decisions about ___;• I cannot make decisions about ___.

Using this information, the man-ager can host a discussion with theteam about roles, responsibilities,

boundaries and authorities to arrive atclearer, more defined roles. Each teammember is better informed and has aclearer vision of accountability fromdefining the roles for themselves, theirteam members and the manager. Theexercise of role clarity has many ben-efits and can lead to efficiencies, timesavings, product and services en-hancements and improved team workas people understand what is withinand outside of their realm of control.

“NATURAL” LEADERSEvery team has “natural” leaders.These are the people who have influ-ence without the formal authority ofa manager’s title. We have all workedwith them: the cook who is able todirect with a positive attitude andthe dietary aide who can coordinateher team members casually to im-prove customer service. Identify your“natural” leaders and think abouthow to develop them as individuals tosupport and contribute to your team’seffectiveness.

RECOGNITIONFormal recognition for high perform-ance might be a printed certificate orpin for years of service. Your team willappreciate the effort to recognizetheir work and dedication. Informalrecognition can occur more frequently

and only takes a few seconds. Whileyou walk by a team member, acknowl-edge how much you appreciated theirresponse to a short-notice request oremergency situation. Occasionally,bring in doughnuts or a special coffeeor other item you know team membersenjoy.

Building effective, high-functioningteams to support high-functioningleaders takes time, planning and ef-fort, but the benefits to morale, cus-tomer service, product quality andinnovation are worth the investment.��

MANAGEMENT NOTEBOOK


Catha McMaster, MBA, is president of EngagedCFT Corporation and is an active CSNM member.Her diverse experience in long-term care, retire-ment, acute care and community health have pro-vided the foundation for her current business oftraining and education in the healthcare industry.

• www.engagedcft.com

Silver Group Purchasing – Your Senior Purchasing Partner!

• The Right People, The Right Programs, The Best Value• Operational Expertise With Service Excellence• Comprehensive/Compliant Menu System• Strategic Client-Focused Solutions• Cost Effective and Senior Specific• Educational Support

And so much more!

Silver Group Purchasing • 3000 Steeles Avenue East • Markham, ON L3R 9W2 • 800.263.7025 • www.silvergrouppurchasing.com


In the flavour-filledworld of food, oneCanadian manufac-

turer continues tobenefit from thesweet taste of success.

London, Ontario-based McCormickCanada is the largest spice, dry sauce,seasonings, extract and specialtyfoods operation in the country em-ploying more than 600 Canadians withsales of more than $250+ million an-nually. It is a wholly-owned subsidiaryof McCormick & Company, Inc., aglobal leader in the manufacture, mar-keting and distribution of spices, sea-sonings and flavours to the entire foodindustry.

“We embarked several years ago ontruly becoming a global company andit’s ironic that we have been sourcingproduct from around the globe for 100years – and yet we didn’t truly con-sider ourselves a global company,”says company president and CEO KeithGibbons. “We’ve been working reallyhard on expanding our companythrough acquisition – in those mar-kets where we currently don’t have asignificant presence – primarily theemerging developing markets likeChina and India.”

This growth model enables McCormickCanada to address demographic changesin Canada, primarily those from the eth-nic landscape. “We can leverage theseproducts for our customers in Canada –not only for the immigrants comingfrom these countries, but also so thatpeople born in Canada can become more

comfortable working with and excitedabout trying different flavours and foodideas,” Gibbons says. “We continue tolearn through the acquisitions that wemake, and that knowledge transfer ishappening on a constant basis through-out the company.”

He continues, “We realized thatspices, recipe mixes and convenientmeals were going to be the core strat-egy for our company going forward, sowe have been investing in terms ofproduct development and marketingto support that element – both on theconsumer and food service side forsome time.”

McCormick Canada operates two di-visions: CPD (Consumer Products Divi-sion) and CIG (Canadian IndustrialGroup).

The Industrial Group is home to thecompany’s Food Service, Flavour andIngredients divisions, catering to thefood service industry, snack food andindustrial cutomers across Canada withbranded spices and seasonings, customseasoning blends, flavours, batters,breadings as well as whole and milled,cleaned and sterilized spices.

McCormick Canada’s primary brandis the Club House brand. Achievingconsiderable success, the Club Housebrand is currently ranked 62nd in Na-tional Brand Importance, as measuredby A.C. Nielsen in dollar sales acrossall channels in Canada. In 2008, thecompany acquired Billy Bee Honey,adding it to the family of well-knownbrands that include Doyon, McCormickGourmet, Thai Kitchen, Zatarain’s, Fish

Crisp, Hy’s, Simply Asia, Old Bay andFrench’s dry sauce mixes and gravies.

Working with Long-Term Care (LTC)facilities plays well into the company’sstrength. As a spice company thatsources globally, McCormick Canada cantake product and sell it in different for-mats, including food service-sized bot-tles commonly used in LTCs throughoutthe country. McCormick Canada offersa wide range of spices, herbs and all-in-one seasoning blends in large for-mats for institutions including LTCs.Flavour profiles include the famousMontreal Steak Spice and MontrealChicken Seasonings, as well as otherunique blends such as Thai Seasoningand Tandoori, to name a few.

PROVIDING A TASTE OF HOMEMcCormick Canada makes every at-tempt to help LTC facilities provideresidents the flavour and meal experi-ence to which they have become ac-customed. This often includes food offiner taste – flavours that they haveexperienced in restaurants or evenhome cooking. “We are always mind-ful that we must provide a healthy op-tion through the recipes and productsthat we are producing, the innova-tions that we make and in all of ourmarketing efforts to our customers,”asserts Gibbons.

McCormick Canada launched a newproduct line in January with health carefacilities in mind. Club House Easy En-trées is a seasoning mix that brings theslow cooker experience to the food serv-ice facility. “With the success that we

Spice WorldMcCormick Canada uses global reach to remain ahead of the mix

By Jamie Parcells

CSNM MEMBER PROFILE

had in retail for the slow cooker, wethought why can’t we use this formulain LTC facilities?” asserts Anna Stolee, di-rector of marketing, food service, Mc-Cormick Canada. “It’s as easy as gettingyour cubed meat, vegetables, water andwhatever other ingredients the recipecalls for and mixing in the seasoning.Throw it into a restaurant pan, cover andcook for four hours and you are done.”

What results is a delicious, home-style meal. The Easy Entrées mixes de-liver both the seasoning and thesauce, and because the meals are “slowcooked,” you can use more economi-cal cuts of meat, both of which helpsave costs. One pouch makes 50 meals,and the product comes in three vari-eties: Savoury Herb, Toasted Onionand Herb and Italian Herb.

Easy Entrées bring several benefitsto the user. While the dish slow cooksin the oven, staff are free to do othertasks and attend to other parts of themeal preparation. Each seasoned saucemix creates a delicious meal with thesame flavour every time it’s made, nomatter who prepares it. Best of all,each flavour variety can be used tomake several different recipes, makingit easy to add variety to the menuusing the same seasoning .

THE CARPENTER WHO BUILDSSTAIRS: ALWAYS ONE STEP AHEADWhat differentiates McCormick Canadafrom other spice manufacturers – in ad-dition to the fact that it is the only na-tional spice company – is its knowledgeof trends, assert company representa-tives. This differentiation also adheresto the company’s mission to be theleading supplier of value-added flavoursolutions. Building on strong brandsand innovative products, McCormickCanada strives to provide superior qual-ity, value and service to customers andconsumers around the world.

They say that the cost of spiceequates to one-quarter of one per centof a meal, but delivers the majority offlavour. “With this in mind, we pro-duce product designed to deliver bigflavour, and our knowledge of thetrends helps us maintain our positionas the leading authority when itcomes to spices and seasonings,”Stolee says.

“Our flavour expertise is second tonone, and we are continually innovat-ing and bringing out new productsthat are more than just spice. We havea line of more than 30 all-in-one spiceblends, and our products make the jobeasier for the operator and are alwaysvalue added.”

FORECASTING THE FUTURE –OF FLAVOURSince 2000, McCormick has been in-spiring a passion for flavour with itssignature Flavor Forecast report(www.flavorforecast.com). This year,for the first time ever, it took a globalview. The McCormick® Flavor Fore-cast® 2012 pinpoints common trendsand flavours driving culinary innova-tion around the world.

This first global edition of the Fla-vor Forecast was crafted by an inter-national team of McCormick chefs,sensory scientists, trend trackers, mar-keting experts and food technologistsspanning Asia, Australia, Europe,Africa, Latin America and North Amer-ica. In previous years, regional edi-tions of the report highlightedflavours and trends relevant to specificparts of the world. The Flavor Forecast2012, which is available in multiplelanguages, reveals a singular set offorces driving what we will eat acrossthe globe in coming years.

“With McCormick as a whole, wehave a ton of information at our dis-posal,” says Michael Cloutier, executive

chef, McCormick Canada. “We get to-gether each year, pull trends – regionaland over arching – and can provideforecasts 18 months to five years out.”

MEETING THE “BOOMING” DEMANDWHAT’S THE RUB?Clearly, consumers today are muchmore educated from a food standpointthan ever before. The abundance of in-formation on food online and on tele-vision is making “foodies” out of all ofus. “Funny, I interviewed a chef aboutone month ago while getting ready forthe Flavor Forecast,” says Cloutier. “Wewere discussing the fact that the con-sumer today has no problem challeng-ing you on food because they do haveso much knowledge. In some cases,they have more knowledge than youhave – especially when it comes tofood that is close to their heart.”

Cloutier recently worked directlywith an LTC in Toronto with the goalof injecting more flavour into thedaily menus for the 18-facility opera-tion – in effect, to develop new menuprofiles. “We know that the aging pop-ulation is looking for different kindsof food. Menus are becoming moreethnic in their ingredients because ofCanada’s changing profile, so a lot ofthe spice combinations that we havelaunched over the past few years havebeen ethnic inspired and this will con-tinue to be the trend,” he says. “Ourchallenge will continue to be meetingthe demands for easy execution andprovide the greatest impact in flavour.We do that better than anyone else.”��

Jamie Parcells is the publisher of Food Service &Nutrition Canadian Society of Nutrition Manage-ment News.

• [email protected]

CSNM MEMBER PROFILE



INDUSTRY NEWS

AUGUST 12 – 15CGTA 2012 Gift ShowToronto, ONwww.cgta.com

SEPTEMBER 9 – 10Alberta Foodservice ExpoEdmonton, ABwww.albertafoodserviceexpo.ca

SEPTEMBER 20 – 23CHFA Expo EastToronto, ONwww.chfa.ca

SEPTEMBER 26 – 28OSNM 2012 Conference & AGMKitchener, ONwww.osnm.orgT

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Congratulations to PSNM CNMsPSNM MEMBERS HELEN SHU-PING WONG, HENDRIKA VERSTRATEN (ERNA), MICKEYKei Yin Tse and Corinne Burns received their certification pins at the recentAHS/CSNM conference in Edmonton. Shirley Ripley and Susan Malo received cer-tificates of appreciation. PSNM met in May at Westminster House in Surrey – a 117-suite aging-in-place facility that offers assisted living to palliative care. DaphneSpear, CNM, and Nicole Fraser from Bonduelle served a vegetarian lunch. Finally,congratulations to Dean Cox and Daphne Spear who received their certificationpins in Ontario last fall.

� Does the CSNMoffice have youre-mail address?

Atlantic Provinces Rebuilding TogetherSINCE THIS PAST FALL THERE HAVE BEEN SOME GREAT STRIDES FOR THE ATLANTICregion for CSNM representation. A recently defunct chapter for Newfoundland isreviving and welcoming the other Atlantic Provinces to join them to build a newchapter to represent all the Atlantic Provinces which have been struggling.

Last fall, a focus group was held to bring together CSNM board members, localCSNM members and other professionals in the field for a full day of valuable edu-cation. Since then, students of the food service nutrition management programhave become an active group, brainstorming how all areas of Atlantic Canada cancome together for education and social events. Recently, the College of the NorthAtlantic held a full-day workshop on sodium reduction. It was hosted by the Cana-dian Restaurant and Food Service Association, NL Chef’s Association and the Restau-rant Association of NL with speakers from the area, B.C. and Quebec.

The Atlantic chapter is working towards joint education sessions in the futurewith invitations to the chef’s and restaurant associations. To get involved, pleasecontact Natasha at [email protected].

More Work Neededon MalnutritionCSNM PAST-PRESIDENT, DEAN COX,attended a three-hour session at theMay conference of the Canadian Nutri-tion Society (CNS), emerging with a newappreciation of the role nutrition coun-selling can play in the ongoing battleagainst malnutrition, a condition moreprevalent in Canada than we mightimagine.

The mission of the CNS is to bring to-gether disciplines and professions inter-ested in nutrition by promotingnutrition science and education and ad-vocating for the promotion of health andthe prevention and treatment of disease.

Statistics at the conference showedthat approximately 33–45 per cent of alladmissions to hospitals are of peoplewho qualify as being malnourished(even obese people can be malnour-ished). While the study was a smallsampling, studies from other countriesand larger surveys report similar results.In general, delegates agreed that mal-nourished people entering a healthcaresetting are often not seen by a qualifieddietitian or nutrition manager becausemalnutrition is difficult to detect.

The CNS is hoping to make nutritioncounselling a standard part of every pa-tient’s care regardless of the reason foradmission.


INDUSTRY NEWS

NOVEMBER 9 – 11Whole Life ExpoToronto, ONwww.wholelifecanada.com

MARCH 4 – 6CRFA ShowToronto, ONwww.crfa.ca

APRIL 17 – 19CPMA Fresh Success ConventionToronto, ONwww.cpma.ca

APRIL 30 – MAY 2ComexposiumToronto, ONwww.sialcanada.com

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ASNM Conference Theme SetA NEW ASNM BOARD WAS ELECTED IN MAY AND THEplanning of the ASNM fall conference got underway.This year, the fall conference will be held in Calgaryon Friday, October 26. The theme will be “Resettingthe Table, Garden to Plate.” This is a one-day confer-ence and will include topics such as:• Pulses: Healthy Food, Healthy Planet;• Alberta Agriculture: Involvement in assisting

manufacturers to get products to market;• Aging to Sageing: Mentoring;• Local manufacturers and their success stories;• Local chefs “Dress up the menu” by offering

culinary advice and showcase their talents; and• Door prizes and great networking opportunities.

SSNM Toasts 40 YearsON MAY 8, THE 2012 SSNM EDUCATION DAY FOCUSED ON FOODservice and long-term care which fit well with the theme of celebrat-ing SSNM’s Long Term Commitment to Excellence. Speakers includedSuzanne Quiring of Suzy Q Concepts, as well as Cheryl George fromSherbrooke Community Centre sharing the Eden Alternative. TheFrance Gates Scholarship was presented to both a first- and second-year food and nutrition management student. Congratulations toKaren Dyck and Janine Muyres. A silent auction was arranged andfunds raised go toward the France Gates Scholarship. Education Daywas sponsored by CSNM, Complete Purchasing, Computrition, GordonFood Service, Russell Foods, Sysco Canada and WT Lynch.

This year also marks a milestone for the SSNM: 40 years as a profes-sional association. Members celebrated at TusQ lounge in Saskatoonand were joined by Kathy Cuthbertson and Jean Van Nus of the CSNM.

Welcome to Refreshment!Welcome to Refreshment!New premium, differentiated beverages that will quench your thirst for great value!New premium, differentiated beverages that will quench your thirst for great value!

Consumers are reaching for “better for you” products,and these great-tasting, good for you refreshers arebetter for your bottom line! With an exciting newdestination brand and the support of Cott, the world’slargest retailer brand beverage company, these new,distinct and premium products are overflowing withgreat value.

ORDER TODAY FROM YOUR AUTHORIZED COTT BEVERAGE DISTRIBUTOR

NUTRITIONAL SUPPLEMENTSCompetency 3.0 Nutrition & Healthy Living

1. Daily Calcium requirements for adults ages 19–50 are:A - 800mgB - 1000mgC - 1500mgD - 1200mg

2. How many food guide servings of oily fish should ahealthy adult consume per week to achieve the correctamount of Omega-3 fatty acid?A - 1 servingB - 4 servingsC - 6 servingsB - 2 servings

3. How do you know that your dietary supplement is safeand government regulated?A - it has a Natural Health Product Number orHomeopathic Medicine Number (NHP, NPN or DIN-HM)on the labelB - The lady at the health food store assured you itwas safeC - Your naturopath told you it was safeD - You’ve been taking it for years, so you’re sure it’s safe

4. Adults older than 50 do not absorb this vitamin wellA - Vitamin B-6B - Vitamin CC - Vitamin B-12D - Vitamin A

HIGH-FUNCTIONING TEAMSCompetency 6.0 Human Resources Management

1. On the subject of managers as leaders, which one of thefollowing statements does NOT apply?A - A manager needs to do a self-evaluation to determinehow his/her work is aligned with the organization’s visionB - Setting goals for the team does not requiremeasurement because they will be constantly changingC - Leaders understand their own strengths andweaknessesD - The leader’s attributes are ideally mirrored by the team

2. SMART stands forA - Specific, Measurable, Achievable, Reasonable,Time-boundB - Simple, Moveable, Achievable, Reasonable, TimelessC - Steady, Measured, Actual, Reasonable, TactfulD - Specific, Monitored, Achievable, Repeatable, Timely

3. Conflict is embraced by effective teamsTrue False

4. When making rules, which of the following statementsapply?A - Ground rules create openness and trust.B - Insist that team members be open with each other.C - Brainstorming for ideas should be done withoutjudgementD - All of the above

5. Finish this statement: Develop your team’s effectivess by…A - Weeding out the bad applesB - Knowing each team member’s weakness andcapitalizing on itC - Developing skills, knowledge and processesD - Giving them plenty of gifts

CONTINUING EDUCATION QUIZ

YOUR NAME MEMBERSHIP NUMBER PHONE NUMBER DATE

COMPLETE THIS QUIZ ONLINE!GO ONLINE TO WWW.CSNM.CA - CLICK ON MEMBERS ONLY (UPPER RIGHT) - LOGIN - COMPLETE THE QUIZ

OR, CLIP AND SUBMIT THIS PAGE BY MAIL OR FAX TO:CSNM • 1370 DON MILLS ROAD, SUITE 300 • TORONTO, ON M3B 3N7 • TOLL FREE: 1-866-355-2766, FAX: (416) 441-0591

NOW IN FRENCH! MAINTENANT DISPONIBLE EN FRANÇAIS!Continuing Education articles and quizzes are available in French on the CSNMwebsite at www.csnm.ca.

Les quiz et les articles de Développement professionel continu seront maintenant disponible sur le site web de la CSNM/SCGN au www.csnm.ca.

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À LA CARTE

ALIMENTS ED FOODSManufacturer of the Luda H line: 74% less salt and gluten-free but NO compromise on taste! AlimentsED Foods specializes in dehydrated products such as soup and sauce bases, soup mixes and season-ings. We also manufacture concentrated stocks made primarily from fresh ingredients (meat, seafoodand vegetables). With more than half a century of experience, Aliments ED Foods offers expertise andinnovative products right for you! For culinary solutions you can trust call 1-800-267-3333 or visitwww.ed.ca.

COTT BEVERAGESCott Beverages is an innovation leader in carbonated and noncarbonated beverages. We manufacturepremium quality shelf stable juices, smoothies, carbonated soft drinks, sparkling and flavoured waters,energy drinks, fitness waters, ready-to-drink teas, sparkling fruit juices, and other non-carbonated bev-erages. To learn more about our products, visit www.cott.com.

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 TRADE HOUSEJones Dairy Farms have been using only natural ingredients and the same recipes since 1889 – qualityand convenience with uncompromised ingredients. They offer premium fully-cooked sausage links,sausage patties and bacons which are gluten free and preservative free. Canadian Trade House togetherwith Better Food Concepts are exclusive distributors of Jones Dairy Farm products across Canada. Tofind out more, visit www.canadiantradehouse.com or www.betterfoodconcepts.ca.

CAMPBELL COMPANY OF CANADACampbell’s Healthcare provides a full range of creative menu solutions for healthcare customers in acutecare hospitals for patient feeding and healthcare retail cafeterias, and for senior living in both long-termcare and retirement residences. Our product portfolio includes a full range of soup solutions, entrees,healthy beverages, texture modified foods and products for dysphagia management. Please visit ourCampbell websites at www.campbellsfoodservice.ca andwww.campbellshealthcare.ca for details aboutour product line, nutritional information and recipe ideas.

DUTCHESS FOODSERVICEDutchess Bakers Machinery Co., long recognized as the world’s most respected manufacturer of bak-ery equipment, has also become one of the most recognized as a food service equipment source fordough makeup equipment. Our line is used extensively in all areas of the food service industry. Our prod-ucts produce buns, rolls, bread, pizza, tortillas and much more. For information, contact Dutchess at 1-800-777-4498, or visit the web at www.dutchessbakers.com.

FANSHAWE COLLEGEFood and Nutrition Management at Fanshawe CollegeStudents are trained in kitchen operations, employee relations and nutrition; enabling them to managekitchens in the dynamic food service industry. Areas of study included nutrition sciences, menu planning,budgeting and institutional cooking. Graduates will be equipped to pursue careers as food service su-pervisor, nutrition managers and dietetic technicians in the health care and hospitality industries. Visitfanshawec.ca/tourism for more information.

G.E.T. ENTERPRISES, LLCG.E.T. Enterprises, LLC is a manufacturer of high-quality FDA- and NSF-approved melamine dinnerwareand BPA-free drinkware. G.E.T. offers a wide selection in designs and colours for the health care indus-try that are dishwasher safe and break-resistant. Check out our new line of eco-friendly and sustainableproducts at www.get-healthcaredining.com.

À LA CARTE


TRAINCAN, INC.TrainCan, Inc. offers in-class and online food safety training and certification across Canada at two lev-els: at the employee level – BASICS.fst® certification and, at the management level – ADVANCED.fst®certification. We provide superior training programs and tools to meet all food safety government re-quirements. TrainCan also provides teaching power points, interactive games, hand washing kits, videosand many other food safety teaching tools. This fall, TrainCan and Anaphylaxis Canada will be launch-ing an Allergy Training Program. For more details, visit www.traincan.com.

PVA ENTERPRISESBased in Vaughan, Ontario, PVA is a foodservice equipment contractor that has been supplying qualitycommercial foodservice equipment since 1988. With its precision fabrication machinery, PVA custommanufactures quality dishroom systems, worktables, hot/cold units, cabinets and architectural metalproducts. PVA is a dealer of premium: preparation, cooking, steam, ventilation, clean-up, refrigeration,bakery, smallware, storage/transport and concession equipment. Our services: in-house CAD design,equipment installation, alteration, removal and restoration. Visit www.pva-enterprises.com.

SILVER GROUP PURCHASINGSilver Group Purchasing provides professional services to the health care industry for the acquisition ofsupplies, services and capital equipment contracts. We are committed to providing measurable costsavings to our members through preferred suppliers to health care facilities and additional resourcessuch as our Nutritional Support Systems. Phone 1-800-985-7827 or visit www.silvergrouppurchasing.com.

ADVERTISERS’ INDEX

KRAFT FOODSERVICEKraft Foodservice, a division of Kraft Foods Inc., has been proudly serving the foodservice industry formore than 60 years. With an unparalleled portfolio of powerhouse brands such as Oreo Cookies, Philadel-phia Cream Cheese, Maxwell House Coffee and Kraft Dressings, Kraft Foodservice offers a variety ofquality branded products for virtually every category. The newly acquired Cadbury portfolio adds CaramilkChocolate, Maynards Candy and Dentyne Gum to the list of Kraft’s iconic brands. Learn more atwww.kraftfoodservice.ca.

MCCORMICK CANADAClub House, Billy Bee and Lawry’s – building on strong brands and innovative products, McCormickCanada provides superior quality, value and service to our healthcare, contract feeder and institutionalcustomers. Club House is recognized as Canada’s national leading brand of high-quality spices, herbs,seasoning blends, extracts, food colours and sauce mixes. The McCormick portfolio includes Billy Bee,Canada’s favourite honey, and Lawry’s Seasonings. Please contact 1-800-265-4988 for details about ourproduct lines, nutritional information and recipe ideas.

IFC Aliments ED Foods www.ed.ca

7 Campbell’s Healthcare www.campbellshealthcare.ca

19 Canadian Trade House www.canadiantradehouse.com

19 Cott Beverages www.cott.com

9 Deb Canada www.debgroup.com

8 Dutchess Foodservice www.dutchessbakers.com

13 Fanshawe College www.fanshawec.ca/tourism

OBC G.E.T. Enterprises, LLC www.get-healthcaredining.com

IBC Kraft Foodservice www.kraftfoodservice.ca

5 McCormick Canada 1-800-265-4988

11 PVA Enterprises www.pva-enterprises.com

15 Silver Group Purchasing www.silvergrouppurchasing.com

18 TrainCan www.traincan.com

Documents

SUPPLEMENTS - in1touch Summer12 Lo.pdf · PM 40801507 FROM TOOLKIT TO DIGEST All the UK’s food service tools in one place FOOD SERVICE TRENDS IN HOSPITAL SETTINGS Evolving to encompass