On May 3, 2012, A-HA hosted a dissemination event to identify linkages between Ontario agriculture, food and health as they relate to texture-modified diets for older adults. In addition to sharing the results of an A-HA research project that developed recipes for pureed foods using local products, presenters also spoke about the nutritional needs of the aging population, farming myths, and strategies to bring local foods into the public sector.
Here are the highlights:
- Dr. Heather Keller, newly appointed Schlegel Research Chair in Nutrition & Aging, shed some light on the nutritional needs of older adults and that current Dietary Reference Intakes may not be meeting the requirements of this population. Research is needed to establish what nutrient levels are needed to promote optimal health in older adults. Dr. Keller also discussed the challenges facing food service staff when planning menus in retirement and long-term care as the amount of food older adults consume typically decreases, but nutrient requirements often increase.
- Dr. Lisa Duizer and Masters student Nila Ilhamto discussed the results of A-HA project “Strategically Linking Ontario’s Agri-Food Sector to its Aging Population to Create Innovation and Sustain Competitiveness”. They gathered information from nutrition managers and cooks about texture modified foods in long-term care and found that in-house preparation was often preferred for multiple reasons, cost being one example. The interviews also identified that guidelines are needed for preparation and tips for improving appearance of pureed foods. The research duo then developed guidelines for preparing pureed carrot and turkey that are feasible to make in-house, are made from local products and address the sensory and nutritional needs of this population. Interestingly, they found that pureed turkey prepared in-house contained more protein than a commercial variety and that flavour and nutritional quality could be enhanced with different types of thickeners. A summary of the research findings and the recipes they have developed are available online and in print – “Tips for Better Pureed Foods”, details can be found on the A-HA website. Read on »
Tags: A-HA, agri-food, Agri-food for Healthy Aging, Going local, Heather Keller, Lisa Duizer, puree, textture modified
Posted in Events, Uncategorized |
My name is Jessica Bertrand and I am currently enrolled in my second year of Applied Human Nutrition at the University of Guelph. As well, I have previously graduated with a diploma in Food and Nutrition Management at Canadore College in North Bay. Once my undergraduate degree in a Bachelor of Applied Science is complete I plan on becoming a Registered Dietitian in the eating disorder sector.
Whole Wheat or Refined Wheat?
Menopausal women have an increased chance of developing cardiovascular disease due to fluctuations in estrogen levels. These fluctuations can cause changes in their metabolism that make them more vulnerable to increased fat mass and body weight (Kristensen et al. 2012). Finding ways to reduce their risk is important, and whole wheat may be the answer.
In April 2011, a study was completed involving overweight or obese menopausal women to determine the effects of consuming whole wheat and refined wheat on their body weight and fat mass. The study began with a two-week period where each participant consumed refined wheat products.
For the following twelve weeks, participants were split off into two groups: one group ate whole-wheat products (mainly rye bread) that contained cereal germ, endosperm, and bran; the second group continued eating refined grains that contained only endosperm.
The twelve-week study found the following information:
- A reduction in participants fat mass after consuming whole wheat foods.
- Serum total and LDL (bad) cholesterol (risk factors of cardiovascular disease) increased with the consumption of refined wheat.
- Cardiovascular markers did not improve with either group.
- No fluctuation in body weight when consuming either whole wheat or refined wheat products.
The benefits of whole-wheat foods on body fat mass are believed to be due to the fibre rich content. This fibre is what keeps us fuller for longer so we snack less in between meals.
The study was not able to give long-term conclusions on the products, and it was noted that no firm conclusions could be drawn from this article. However, many studies have favoured a reduced fat mass percentage from choosing whole wheat over refined wheat products.
Reference:
Kristensen, M., et al. (2012). Whole Grain Compared with Refined Wheat Decreases the Percentage of Body Fat Following a 12-Week, Energy-Restricted Dietary Intervention in Postmenopausal Women. Journal of Nutrition. Doi: 10.3945/jn.111.142315
Tags: fibre, menopause, refined wheat, weight, whole wheat
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My name is Trista and I’m a 1st year nutrition student at the University of Guelph! I hope my love and passion for nutrition will be able to help others live a healthier lifestyle. This is the first blog I’ll be writing, so please be easy on me.
We all love green tea, right? It’s warm, comforting and tasty. Luckily for green tea lovers, it has been found that it also protects against disabilities that are related to aging! According to a recent article published in the American Journal of Clinical Nutrition, regular consumption of this delicious drink is associated with a reduced risk of functional disabilities or problems carrying out daily activities as we age.
In fact, this study found a benefit anywhere from 4-7 cups of green tea consumed in a day, so drink away! However, don’t expect the consumption of green tea alone to help you fight the health effects of aging. The researchers noted that other factors (e.g. fruit and vegetable consumption) also contributed to the reduced risk.
Curious about how you can easily increase your green tea intake? Here are a few ideas:
- Substitute green tea for coffee
- Try drinking a cup with each meal
- Bring teabags with you so you aren’t tempted to buy other sugary drinks (many restaurants and cafes will provide hot water, and it also saves you money!)
Hope you all enjoyed this article! Now go stock up on your green tea bags!
To learn more:
http://www.medicalnewstoday.com/articles/241239.php
http://www.nlm.nih.gov/medlineplus/antioxidants.html
Tags: functional ability, green tea, older adults, seniors
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Just a quick note that we have some students on board to guest blog with A-HA. Each blog will begin with a quick introduction of the student and then an update about a topic of interest to them. To start off the show, Abby…
Highlights from Nutrition Month!
My name is Abby and I am currently a third year Applied Human Nutrition major at the University of Guelph. I am passionate about nutrition and love educating people about healthy eating and lifestyle. I hope I am able to share some interesting facts with you all! Enjoy!
Every year in March Dietitians of Canada celebrates Nutrition Month! Each year has a different theme that aims to educate the public on nutrition and healthy lifestyle. This year’s theme is “Get the real deal on your meal” which focuses on targeting sneaky nutrition myths and revealing the truth behind them. Dietitians of Canada have provided a number of nutrition month resources on their website and I am going to share a couple with you!
Here is a fabulous information sheet that explains the myths about eating all of your fruits and veggies, the difference between a dietitian vs. a nutritionist, and the real deal about carbohydrates and dieting. You will also find a couple of yummy recipes:
Take a look at Fact Sheet 1 on Dietitians of Canada’s website.
Another excellent myth busting fact sheet can be viewed here:
Take a look at Fact Sheet 2 on Dietitians of Canada’s website.
This resource will let you know the truth about multi-grain vs. whole grain, the right way to cut back on sodium, and tell you what’s really going on with the hormones in cow’s milk. Read on »
Tags: aging, food, health, nutrition, Nutrition Month, nutrition myths
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A-HA will be hosting an event on May 3 at the Village of Riverside Glen in Guelph to share the results of one of our research projects and also to promote locally produced foods. Please see the details below, and check out the event flyer on A-HA’s website.
What is this event about?
Learn about the importance of nutrition for healthy aging and how Ontario agri-foods can be acquired and used to create texture-modified foods for older adults in long-term care (LTC). Preparation guidelines and best practices resulting from a University of Guelph research study will be provided to each participant.
Who should attend?
Nutrition managers, food service staff in LTC, health professionals working with older adults, academics, students, and older adults interested in local foods.
Presentations by:
Heather Keller, PhD, RD, FDC, Schlegel Research Chair in Nutrition & Aging, University of Waterloo
- The Challenge and Opportunity of Meeting Nutritional Needs of the Older Adult Population
Nila Ilhamto, MSc Candidate, Food Science, University of Guelph
- In-House Pureed Food Production: Current Practices and Future Improvements
Heather Hargrave, Program Coordinator, Farm & Food Care
Jane Dummer, RD, Project Coordinator, Local Foods to Health Care Facilities Project
- From our Fields to Your Table: Local Foods to Health Care Facilities
Megan Hunter, Communications Manager, Friends of the Greenbelt
- Ontariofresh.ca: Sourcing Local Foods Online
For more details or to register visit: www.goinglocal.eventbrite.ca
We hope to see you there!
Tags: A-HA, food, food service, Going local, local, long term care, LTC
Posted in Events, Uncategorized |
On February 14th, 2012, Jane Dummer, RD, Project Coordinator for Norfolk County’s Local Foods to Health Care Facilities Project, shared some how to’s and lessons learned with members of Seniors Health Research Transfer Network (SHRTN)‘s Nutrition Community of Practice.
The project, From Our Fields to Your Table – Local Foods to Health Care Facilities, has four phases. The first was to determine where health care facilities (two hospitals and a long-term care facility) in Norfolk County get their protein, produce and milk from, and to assess how the facilities could move toward purchasing more local foods. In phase two, Jane conducted an environmental scan to find new local products, develop recipes that would fit the needs of the health care facility, and try to replace non-local products with local. Read on »
Tags: Greenbelt, health care, Jane Dummer, Local Foods, long term care, LTC, Norfolk, public sector
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Yesterday I spent the day at OMAFRA’s Annual KTT (Knowledge Translation & Transfer) in Action Day! A-HA had a poster on display to share our KTT activities funded by Agri-Food and Rural Link, part of the OMAFRA-University of Guelph partnership. As well, A-HA researcher Alison Duncan, PhD, RD, participated in the morning panel discussion to provide more detail about our social media efforts, the development of a toolkit for healthy aging and our work with a Nutrition Community of Practice.
All in all it was a very informative day, but there are a few key points that I will take away with me:
- No silo research – engage a variety of end users throughout the research process, not just when it’s time to share the findings.
- Social media can be a knowledge broker – there is an opportunity to use social media to engage others and facilitate knowledge exchange. As the name suggests, it’s supposed to be social, not a form of one-way communication.
- Think about measuring impact from the beginning of the project – what will you define as impact and how can you effectively measure it?
- Mixed methods KTT will likely have the best outcomes – engage in multiple methods, different approaches may work better for different groups of knowledge users.
- K* – don’t get bogged down in the terminology (KTT, knowledge mobilization, engaged scholarship, etc.), use what works for you.
If you attended and have some lessons learned, please share them, and if you have tips about how you are measuring impact in your K* projects, I’d love to hear about it.
Thanks to OMAFRA & Agri-food and Rural Link for a great day!
Tags: Agri-Food and Rural Link, Dr. Alison Duncan, K*, KMb, KTT, KTT in Action, OMAFRA
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Yesterday I tuned in to a teleconference by Dr. Jaime Brown, from the National Collaborating Centre for Methods and Tools (NCCMT), to hear about their registry of knowledge translation (KT) resources. Although the collection of tools is focused on the public health realm, they can be useful for anyone involved in KT.
The registry allows you to search for tools based on the stage of KT you are involved in: synthesis, dissemination, exchange, or application. Some recent additions to the site include a toolkit about social media use, influencing policy with effective communication and starting and maintaining Communities of Practice (CoP).
As A-HA is actively involved in SHRTN‘s Nutrition CoP I found this tool helpful. It provides a nice overview of CoPs, tips on how to facilitate one effectively, evaluation guidelines and lots of extra resources for more information. You can take a look at the toolkit summary on NCCMT’s website and can access the complete version on SHRTN’s website.
Take a look through the registry and see if you can find some tools to help in your KT endeavors! If you have any other KT resources to share, please feel free to comment.
Tags: Jaime Brown, knowledge translation, KTT, National Collaborating Centre for Methods and Tools, NCCMT
Posted in Events |
Happy New Year! The A-HA blog has officially been up and running for a full year and you can expect many more blogs for 2012! I thought I would kick off the year by providing some details about an upcoming webinar - From our Fields to Your Table – Local Foods to Health Care Facilities on February 14 from 2-3. Jane Dummer, RD, will be discussing one of her latest projects that is helping to increase the amount of local Ontario food products purchased by and served in health care facilities in Norfolk County.
Webinar Outline:
- An overview of the project scope and objectives
- The Health Care Sector’s changing needs and engagement
- What are the opportunities and challenges to integrate local foods?
- Overall impact on the local food system
- Summary
Learning Objectives:
- Develop an understanding of the approach and possibilities to procure fresh, local food within the Health Care environment
- Identify how to overcome perceived barriers to promote and implement local food in your LTC facility
- Be able to discuss the benefits to the local food system
The webinar is being hosted by the Seniors Health Research Transfer Network’s (SHRTN) Nutrition Community of Practice and you can register for the webinar here: https://www.surveymonkey.com/s/Nutrition2012. To view the event flyer, visit the A-HA website.
If you aren’t a member of the Nutrition Community of Practice, I recommend joining. Check out a past blog to learn why.
The Local Foods to Health Care Facilities project is supported by the Ontario government funded by the Broader Public Sector Investment Fund (BPSIF – Greenbelt).
Tags: community of practice, health care, Jane Dummer, local food, long term care, LTC, Norfolk County, nutrition, SHRTN
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I am pleased to announce that registration is open for the Innovation Breakfast – Formulating Foods for the Aging Population. On March 22, 2012 at the Pearson Convention Centre, A-HA will co-host the event with the Guelph Food and Technology Centre (GFTC).
Presentations include:
- The Challenge and Opportunity of Meeting Nutritional Needs of the Older Adult Population- Dr. Heather Keller, Schlegel Research Chair in Nutrition & Aging, University of Waterloo
Dr. Keller will discuss the need for high quality diets in order for older adults to maintain their health and quality of life and also the importance of prevention. Micronutrient needs are often inadequate and enhancing the diet may be needed to meet needs.
- Age Related Changes in Sensory Perception: Challenges and Considerations for Product Developers- Dr. Lisa Duizer, Assistant Professor, University of Guelph & A-HA Research Scientist Read on »
Tags: A-HA, aging population, Dr. Heather Keller, Dr. Lisa Duizer, food innovation, formulating foods, GFTC, Innovation Breakfast, Jan Ouwehand, product development
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