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1 News Inside this issue: > Nutrition in Disguise Page 1-2 > In Other News Page 2 Innovative agri-food and nutrition research for healthy aging > Event Recap: Spilling the Beans Page 3 > CHOICE+ Program: New Education Modules Page 4 Recipes Inside! The Nutrition in Disguise Team (From left: Chef Kevin Hughes, Chef Trevor Rees, Dr. Heather Keller, Dr. Lisa Duizer, Dr. Alison Duncan) Nutrition in Disguise: Taste Testing This fall, the Nutrition in Disguise research team developed 19 new recipes in an effort to enhance nutrition in long-term care. The goal was to add key ingredients that are rich in nutrients to popular recipes that people enjoy. The challenge was to determine how much could be added without affecting the taste or texture of the food. The research team invited approximately 20 team members from the RIA and the Village at University Gates long-term care home to sample the recipes, which were prepared by chefs from Schlegel Villages. For each recipe, participants rated the appearance, smell, taste, and texture of the item, and whether they would be likely to eat it again. Overall, most of the recipes were well-liked by the participants. Some of the highest rated items and their key ingredients included: Cranberry Almond Streusel Made with hemp hearts (Omega-3), ground almonds (vitamin E), chia seeds (Omega-3, antioxidants, fibre), wheat germ (fibre, protein, vitamin E, antioxidants) Page 1 A-HA News...Continued on page 2

2 Continued from page 1... Nutrition in Disguise: Taste Testing Quiche Lorraine Made with kale (folate, vitamins A and K), spinach (folate, vitamin A, fibre), skim milk powder (calcium, protein) Carrot Citrus Muffin Made with carrots (carotenoids), turmeric (antioxidants), cinnamon (antioxidants) Raspberry Banana Smoothie Made with raspberries (antioxidants, fibre), Greek yogurt (protein) Mulligatawny soup Made with lentils (fibre, protein, folate), chia seeds, flax (fibre, Omega-3), hemp, kale powder, turmeric While nutrition is important at every age, older adults don t always get the nutrients they need. We re trying to use food as a way to stay healthy with age, explained Dr. Heather Keller, Schlegel Research Chair in Nutrition & Aging. Our goal is to emphasize key nutrients that we know most older adults aren t eating enough of. Some of these ingredients are believed to be beneficial for a variety of conditions due to their omega-3 fatty acid content and antioxidant properties. So, what s next for Nutrition in Disguise? The research team will narrow down the 19 recipes based on feedback from the taste testing event. Older adults will then be invited to sample the top recipes and provide input on which ones should make the final cut. The project is expected to be complete by the end of At that time, the research team will share the final recipes with the long-term care community. Findings from the project will also be used to create new resources for food service team members, including dietary managers, chefs, cooks, and other team leaders. The Nutrition in Disguise project is taking place in the RIA Research Kitchen at the Centre of Excellence for Innovation in Aging. Funding for the project was provided by Weston Seeding Food Innovation. In Other News Congratulations to Dr. Heather Keller! In 2018, Schlegel Research Chair and A-HA research scientist Dr. Heather Keller was named a Fellow of the Canadian Academy of Health Sciences (CAHS). Being recognized as a Fellow is considered one of the highest honours within Canada s academic community, and awardees are selected based on their internationally recognized leadership, academic performance, scientific creativity and willingness to serve. Congratulations to Dr. Keller on receiving this honour! Welcome Emily! In the spring of 2018, Emily Lambe joined the RIA team as Project Officer and is supporting the A-HA program. She comes to the RIA from the Alzheimer Society of Waterloo- Wellington, and is passionate about food, health and wellness. Welcome, Emily! Page 2 A-HA News

3 The recipes, which were adapted from were tailored so they would be easy for older adults to prepare. The ingredients and instructions are simple, and minimal cookware is required eliminating the need for large pots or heavy pans that can sometimes be difficult to lift out of the oven. Recipe cards were provided in large print to encourage older adults to prepare the recipes at home. Chef Kevin Hughes serves a blueberry lemon loaf fresh from the oven! Event Recap: Spilling the Beans! Beans are well known for their nutritional qualities. Research shows that they can reduce the risk of developing chronic disease, which is important for older adults who are at a higher risk. Despite the health benefits, many older adults do not eat beans as part of their regular diet. In October 2018, Dr. Alison Duncan and her research team held an event for older adults called Spilling the BEANS! to promote the health benefits of beans. More than 50 community members attended, as well as three representatives from the Ontario Ministry of Agriculture, Food and Rural Affairs, who funded the research in partnership with the University of Guelph. Dr. Duncan opened the event by presenting research linking beans to healthy aging, and her work exploring bean consumption in older adults. Afterwards, chef Kevin Hughes provided a cooking demonstration, preparing simple recipes using beans as key ingredients. Guests were invited to sample four different recipes, including a Blueberry Lemon Loaf and an Orange Ginger Smoothie, both featuring white beans, and a Gingerbread Bar and a Midwest Bean Salad, both featuring black beans. After sampling the recipes, guests had the opportunity to ask questions of the research team and explore a variety of tools and resources on display. One of the resources was a new Bean Toolkit, which includes a meal planning guide to help older adults add beans to their daily diet. The toolkit also shares recipes for smaller serving sizes, convenient for 1 or 2 people. After attending the event, 80% of guests said that they were more aware of the health benefits of beans, and 77% said they were more likely to eat beans. Very informative information definitely changed my outlook of beans in my diet. Love the idea of presenting easy recipes. - Older adult, community member The research team would like to extend special thanks to Maryanne Wilford at the Guelph Wellington Seniors Association for helping to coordinate the event, and to the Evergreen Seniors Community Centre for providing the venue. This project was supported by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)-University of Guelph partnership (project#030193) A-HA News Page 3

4 Recipe Orange Ginger Smoothie Bean type: White beans Prep time: 3 minutes Cook time: 2 minutes Servings: 4 smoothies Ingredients 1 1/2 cups orange juice 1 1/2 cups mango (frozen) 1 1/4 cups white beans (cooked)* 1 cup carrot (peeled, grated) 1/2 cup vanilla Greek yogurt 2 tbsp honey 2 tbsp fresh ginger (grated) Directions 1. Combine all ingredients in a blender. Process until very smooth. 2. Garnish with an orange or lemon wedge, and enjoy immediately. TIPS: If you re cooking the beans from dry, be sure to simmer until very tender. This will create a smooth consistency, without a gritty texture. *Don t have time to cook dry beans? Canned beans will work, too! Try cannellini or white kidney beans. Be sure to drain and rinse thoroughly. Recipe adapted from Agri-food for Healthy Aging Schlegel-UW Research Institute for Aging

5 Recipe Blueberry Lemon Loaf Bean type: White beans Prep time: 20 minutes Cook time: 55 minutes Servings: 2 loaves Ingredients 5 tbsp unsalted butter (melted) 1 cup white beans (pureed) 1 1/2 cups granulated sugar 3 eggs 1 1/2 tsp vanilla extract 3 tbsp lemon juice 1 tbsp lemon zest 1 cup all-purpose flour 1/2 cup chickpea flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup buttermilk 1 cup blueberries Directions 1. Preheat oven to 350 degrees, and grease loaf pans. 2. Beat the melted butter, sugar, eggs, vanilla extract, lemon juice, white bean puree, and lemon zest together until combined. 3. In a separate bowl, combine the flours, baking powder, and salt. 4. Stir the flour mixture into the egg mixture, alternating with the buttermilk. 5. In a separate bowl, toss the blueberries with 1 tbsp of flour, then fold into the batter. Pour the batter into the loaf pan. 6. Bake for minutes, until a toothpick inserted into the centre comes out clean. Cool bread in loaf pan on wire rack for 1 hour. Recipe adapted from (contributed by Megan Gilmore) Agri-food for Healthy Aging Schlegel-UW Research Institute for Aging

6 CHOICE+ Program: New Education Modules Available Online CHOICE+ is an innovative program that aims to improve the mealtime experience for residents in long-term care. It focuses on developing relationship-centred practices and enhancing the dining environment. Six new online education modules are now freely available to help teams in long-term care understand the principles of CHOICE+ and work towards applying them in practice. The modules can be viewed on a computer, tablet, or smartphone, and include short videos, interactive checklists, and self-reflection questions. Each module takes less than 3 minutes to complete. Long-term care teams can use the CHOICE+ education modules to: Learn about the CHOICE+ principles and the importance of creating an enjoyable mealtime experience Get ideas of simple strategies to try in their day-to-day practice Spark discussion at team meetings and help develop plans for practice change The RIA has a NEW website! Fully redesigned to enhance usability, the site features news, updates on current research projects, details about upcoming events, and resources designed to help enhance quality of life for older adults across care settings. Easily searchable by topic or audience, there are a variety of food and nutrition resources to explore. Visit the site today: Try the new CHOICE+ education modules today: Follow us on Like us on Facebook: fb.me/schlegeluwria Screenshots: videos on the CHOICE+ principles Visit our website: Use the hashtag: #foodhealthaging Agri-food for Healthy Aging (A-HA) is a collaborative research and knowledge mobilization program that aims to improve the health and well-being of older adults through the innovative use of food. A-HA is a core program of the Schlegel-UW Research Institute for Aging and collaborates with the Universities of Guelph and Waterloo. Page 4 A-HA News

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