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GROW YOURPEOPLE THROUGHAPPRECIATIONNourishment takes many forms

NUTRITION DAYIN THE UKWednesday, March 20, 2013

Canada’s new food labelling regulations:

Are you label wise?

www.csnm.ca Winter 2013

PLUS

OUR COVER STORY

WHAT’S ON THE LABEL?WHAT’S ON THE LABEL?

inside this issueinside this issue

featuresfeatures

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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 WHAT’S ON THE LABEL?Canada’s new food labelling regulations:Are you label wise?By Heather Bester, BSc (HEc), RD

4 PRESIDENT’S MESSAGE By Kathy Cuthbertson, CNM

15 CSNM MEMBER PROFILE By Jamie Parcells

16 MANAGEMENT NOTEBOOK By Barbara Kermode-Scott

18 INDUSTRY NEWS

19 ASK AN EXPERT By Barb Cockwell & Daphne Spear

20 CONTINUING EDUCATION QUIZ

21 À LA CARTE

10 GROW YOUR PEOPLETHROUGH APPRECIATIONNourishment takes many formsBy Patricia Katz, MCE, CHRP, HoF

13 NUTRITION DAY IN THE UKWednesday, March 20, 2013 – the day to joinforces and improve quality of lifeBy Derek Johnson

3C 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 – W I N T E R 2 0 1 3

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PUBLISHER

CREATIVE DIRECTOR

ADVERTISING

CONTRIBUTORS

CSNM EDITOR

Jamie Parcells

Stan Michalak

Christian Johnson

Judy Kolisnyk

April Krysowaty

Michele Preston

Heather Bester, BSc (HEc), RD

Barb Cockwell

Derek Johnson

Patricia Katz, MCE, CHRP, HoF

Barbara Kermode-Scott

Jamie Parcells

Daphne Spear

Margaret Brausse

PRESIDENT

PAST PRESIDENT

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TREASURER/SECRETARY

ADMISSIONS/MEMBERSHIP

ACCREDITATION

EXAMINATIONS

CONTINUING EDUCATION

CERTIFICATION

MEMBER COMMUNICATION

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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

Lorrie Plein

Heather Shannon

Natasha Mooney

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It is hard to believe that 2013 is here! The CSNM boardand committees have been busy working on severalprojects as well as the regular board portfolio business.

I will outline some of these and identify our priorities.Membership renewals are a high priority at this time of

year as the membership committee and the CSNM officework together to accomplish this. Remember to login on to www.csnm.cato renew your membership.The certification process was running full steam the last couple of months

as active members who had been certified by the old program had untilDecember 31 to be grandfathered. This was quite successful; the number ofCertified Nutrition Managers is now more than 50.Trademarking of Canadian Society of Nutrition Management and CSNM has

been approved by the legal authorities. The marketing project continues. You will soon see a refreshed website as

well as posts in the social media world. The 2013 Annual General Meeting and Conference will be held in

collaboration with the Dietitians of Canada, Gerontology Network. This isvery exciting as we have the opportunity to network and learn with ourpartners in our field. The conference will be held in Toronto, May 9 and 10.Watch your inbox for more information and plan to be there. At the AGM,the 2013–14 board of directors will be presented. I hope some of you havebeen nominated for a position or have volunteered for a committee in theupcoming year. Last, but certainly not least, after an intense request for proposal process

of awarding the contract for office services, I am pleased to announce thatthe contract was awarded to Bond Executive Offices. We are very pleasedthat the team at Bond is returning to work with us. Our members willcontinue to recognize the voice of Debbie on the other end of the phone. It has been a busy year and there is more to be done. I look forward to seeing you in Toronto in May!

Kathy Cuthbertson, CNMPresident, CSNM

PRESIDENT’S MESSAGE

4

2013 is the Year toGet Things DoneBy Kathy Cuthbertson, CNM

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

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

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 – W I N T E R 2 0 1 3

Since 2007, Canadians havebeen able to read nutritioninformation on all prepack-aged foods. This includescalories, fat, cholesterol,

sodium, carbohydrate, protein, Vita-mins A and C, calcium and iron. De-pending on the product, labelling mayalso include saturated fat, trans fats,fibre, sugar and many vitamins andminerals. Labelling is beneficial toCanadians as it helps people meet nu-trition goals, focus on a specific nutri-ent of concern or follow special diets.Labels may also have nutrient contentclaims or health claims as approved byHealth Canada (HC) and the CanadaFood Inspection Agency (CFIA). The addition of allergens to labels

has been a long process. In the 1990s,a working group of representativesfrom Health Canada, the CFIA andpracticing pediatric allergists got to-gether and, in consultation with con-sumer groups, decided which allergensneeded to be on the ingredient lists.The groups included Dietitians ofCanada, the Canadian Society of Al-lergy and Clinical Immunology, the Al-

lergy/Asthma Information Associationand the Canadian Celiac Association.Recommendations were put forward in1999. Lobbying of government offi-cials by groups such as Allergic Living,Anaphylaxis Canada, Canadian CeliacAssociation and individual allergy suf-ferers and celiacs was necessary tomake this law. Amendments to the labelling laws

were added to clearly identify and listseveral food allergens, gluten sourcesand added sulphites. For example,mustard seed is now listed as a prior-ity allergen. Once the regulations wereregistered, manufacturers and im-porters were given 18 months to adoptthe new labelling changes. Theseamendments came into force on Au-gust 4, 2012 and the Canadian FoodInspection Agency (CFIA) is responsi-ble for enforcing them. An estimated 1.2 million Canadians

suffer from food allergies and nearlyone per cent of Canadians have celiacdisease. Reactions range from mild andirritating to life threatening (anaphy-laxis). Symptoms are numerous anddiverse and may present in the respi-

ratory tract, skin and mucous mem-branes, digestive tract, nervous systemand others. Without careful planning,restricted diets can be nutritionallydeficient, causing additional healthproblems. Until August, reading labels was a

huge challenge for allergy sufferersand celiacs as they tried to decipherexactly what the ingredients in pack-aged foods were and whether theyneeded to be avoided. For people withallergies or intolerances, ingredientlists can be a minefield of terminology.There are 17 different words whichcan mean egg, 12 for milk and eightfor peanuts. Every day is a challenge:shopping, eating out, and the physi-cal and emotional discomforts when amistake is made can even be lifethreatening. There have been severalcases of school children accidentallyingesting one of their allergenic foodswith tragic results. The lives of manyhave become simpler to manage andsafer with the new laws. Nutrition managers, dietitians,

cooks and dietary aides cope with theresponsibility of providing safe food

Canada’s new food labelling regulations:

Are you label wise?

By Heather Bester

WHAT’SON THE

LABEL?


for customers and patients. This ischallenging, especially when there areseveral allergens for one person. Nu-trition managers need to read labels inorder to decide what products to useon menus while front-line staff watchfor allergens when admitting a newpatient. The new labelling simplifiesthis by listing the key allergen in boldwriting, using a common term withinthe ingredient list or at the end in a“contains” section. The jobs of kitchenstaff, who cater to special diets andfood allergies, just became easier withless chance for error. Dietitians who assess and teach

clients with celiac disease or food al-lergies will be able to give simpler in-formation handouts and patients willbe less confused. The RD’s focus canbe more on designing a balanced, nu-tritious diet.

These new laws are intentionallyaligned to laws in other countries suchas the European Union, United States,Australia and New Zealand. The U.S.and Canada require that food allergensare declared in the list of ingredientsor in a “contains” statement. Be sureto read the ingredient list as well asthe “contains” list as the allergencould be in one or the other.The listings will be very helpful and,

in some cases, lifesaving for thosewith food allergies, sensitivities andceliac disease, as well as for the peoplewho care for them. The goal is to re-duce the number of food recalls andadverse reactions. For manufacturersthis will help clarify the content oftheir products and assist people to de-termine whether they can consumethe product. Hopefully, the productwill more likely be purchased. ��

Heather Bester, BSc (HEc),RD, has been a RegisteredDietitian for the past 23years. She is a member ofthe College of Dietitians ofAlberta and Dietitians ofCanada and works in privatepractice at Ascent Physio-therapy and Performance Lab as well as at theBanff Mineral Springs Hospital in acute care andlong-term care.

• [email protected]

� Please turn the page for a brief summary of Canada’s new labelling requirements


• Food allergens, gluten sources and sulphites will need to be labelled in the list of ingredients or in a statement that begins with “Contains:”;

• The food allergen or gluten source will be written incommonly used words such as (“milk” or “wheat”);

• Mustard seed will be added to the regulatory definition of food allergen;

• Common name for the plant sources of hydrolyzedprotein will be declared. For example, the label mayindicate soy or hydrolyzed vegetable protein (soy),rather than just hydrolyzed vegetable protein;

• For the allergen source: spelt and kamut will bedeclared as wheat;

• Sulphites above 10 ppm will be treated the same as other allergens and use of a separate “Contains”statement will be optional;

• If a food allergen is present in wine and spirits as aresult of the use of fining agents from eggs, fish or milk,the allergen source must be shown on the label of the prepackaged product; and

• The source of any allergen or gluten present in the wax coating or their compounds would be required to be shown on the label of prepackaged fruits andvegetables.

The CFIA states: “Under the new regulations, when protein,modified protein or protein fractions from the following foodsare present in prepackaged products, these allergens willneed to be declared using plain language: almonds, Brazilnuts, cashews, hazelnuts, macadamia nuts, pecans, pine

nuts, pistachios or walnuts; peanuts; sesame seeds; wheatand triticale; eggs; milk; soybeans; crustaceans (commonname of the crustaceans); shellfish (common name of theshellfish); fish (common name of the fish); or mustard seeds.Gluten sources will need to be declared when a food con-tains gluten protein, modified gluten protein, or gluten proteinfractions from barley, oats, rye, triticale or wheat (or a hy-bridized strain of any of these cereals).”

Health Canada views regular commercial oats as a source ofgluten due to the possibility of cross-contamination withgluten.

All prepackaged foods must carry a label. There are twoexceptions:• one-bite confectionary (a candy, stick of chewing gum)

sold individually; and• fresh fruit or vegetables packaged in a wrapper less

than 12.7 mm (1/2 inch) in width.Because they are not required to use a label, the allergenswill not be listed and therefore need to be avoided. Anotherexemption includes wine, beer and alcohol. They are not re-quired to have an ingredient list however, wine and alcoholmust list allergens, gluten and sulphites. Beer is to be phasedin due to concerns from the beer industry.

“Allergen precautionary labelling” is used to notify con-sumers that a food allergen may be unintentionally presentin a food. ��

SUMMARY OF THE NEW LABELLING REQUIREMENTS

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Appreciation is the fuel thatgrows people and organiza-tions in value and worth.Recognition and celebration

are more than just the icing on thecake. They are vital in strengtheningrelationships, sustaining organizationsand maintaining the loyalty of em-ployees, clients and volunteers.

WHY BOTHER?Towers Watson (a major HR consul-tancy) recently found that the single-highest driver of engagement iswhether or not workers feel theirmanagers are genuinely interested intheir well-being. If you’re in a leader-ship role, encouraging others is a verystrong way to express your interest.Martin Shain, a researcher in work-

place wellness, found that one of themost important indicators of happinessin the workplace is whether employeesfeel they have a friend at work. As acolleague in the workplace, sharing ap-preciation is a simple way to expressyour care and concern.In terms of productivity and per-

formance, researcher Michael Losadadiscovered that the highest perform-ing teams demonstrate a six to oneratio of positive to negative comments.Sharing recognition with others is asignificant way to increase the posi-tivity and productivity in your team.

You may think there is alreadyenough appreciation flowing throughthe workplace, but in a recent survey of2,300 North American employees, 66per cent said they would like to receivemore appreciation on the job.

SIGNPOSTS TO NOTEExpressing appreciation for othersstarts with knowing what to watch for.Encouragement is appropriate in situ-ations where people are feeling weary,low, or uncertain. Watch for cues likethese: someone seems discouraged orexhausted, a normally happy outgoingperson appears to be withdrawn anddown in the dumps, a colleague expe-riences a disappointment in their per-sonal or work life, an individual isreluctant to take on a new responsibil-ity or has experienced a failure in anattempt to master something new.Downtimes are not the only cues to

watch. Actively extending encourage-ment to others also springs from thewatchfulness of an appreciative mind-set. This means catching people doingthings right. Watch for cues like these:a colleague meets a milestone or com-pletes a task or project; someone goesout of their way for you or for theteam; a person takes a risk, overcomesa fear, or makes a positive change; anindividual expresses the best of yourcorporate values in their action with a

co-worker or a client. The more alertyou are to cues like these, the more op-portunities you will find to be a benev-olent presence in the lives of others.

PITFALLS TO AVOIDIf you haven’t been especially activein encouraging others or don’t feelvery comfortable in that role, here area few suggestions that will help yoube more successful in your efforts. Tai-lor the recognition to the recipient.Ignore personal preferences at yourperil. Introverts do not appreciatebeing centre stage and the focus of apublic acknowledgement, extrovertsthrive on it. Recognizing differentpeople in the same way does not guar-antee a positive result. If in doubtabout how best to appreciate some-one, watch for clues as to how an in-dividual extends appreciation toothers or ask the person directly whatthey would prefer.Avoid milk-toast generalizations

like: “good job, nice work, way togo.” Describe in detail what you havenoticed and why it mattered. Neverassume that the individual or groupyou are recognizing is on the samewavelength and knows to what youare referring.Recognize someone as soon as possi-

ble. Don’t delay until later. Recognizingsomeone days or weeks after an event

GROW YOURPEOPLE

THROUGHAPPRECIATION

GROW YOURPEOPLE

THROUGHAPPRECIATIONNourishment takes many forms

By Patricia Katz


reduces the sincerity and increases thesuspicion with which it may be re-ceived. The individual may wonder whyyou are bringing that up at that timeand what you may want next.Strive for creativity and uniqueness.

Don’t settle for the same old, “It’s yourbirthday – here’s your cake.” Thatwears thin after a while. Vary the wayyou recognize others from time to timeand year to year. Repeating the sameform of reward loses its impact overtime. Even small changes bring abreath of fresh air.Surprise people after the fact. Don’t

make every appreciation exchange atransactional experience. Suppose youneed a few extra hours of help to bringa project in on time. Don’t treat the sit-uation like one where people need tobe coerced to take part. (If you do this,then you’ll get that!) Explain the needand enlist the help. Once, the task isdone, surprise those who volunteered

with something they might value thatwould be appropriate in your organiza-tion – a food treat, a bit of time off, asmall gift card. This approach avoidsturning something by which people arenaturally motivated (lending a helpinghand) into an “If this – then that”bribery-like experience.Tap into people’s intrinsic motiva-

tion. Don’t think you always have toprovide a tangible external reward.Daniel Pink’s research on motivationshows that people are naturally mo-tivated by three things: Purpose,Mastery and Autonomy. Build onthese elements. Connect what’s beingasked of people to the larger purposeand the difference that their workmakes to others. Offer people oppor-tunities to improve their skills andget better in areas that are impor-tant to them. As much as possible,let people decide how or in whatorder they will approach their re-

sponsibilities. Focusing on these ele-ments is more about getting out ofpeople’s way than it is about show-ing them the way.

SPEAK THEIR LANGUAGEIndividuals are more conversant in somelanguages of appreciation than others.Gary Chapman and Paul White de-

scribe this phenomenon in their book,The Five Languages of Appreciation inthe Workplace. Each person has a pri-mary language or two that they prefer,and languages that they just don’t get.

Words of Affirmation is the firstlanguage. Some people prefer to hearin conversation or see in writing thattheir actions have been appreciated byothers. For these folks, thank youcards, email messages and one-on-oneconversations are all good ways to getthe message across.

Tangible Gifts is language numbertwo. Some individuals don’t care so

much about the words, and actuallymay dismiss them as irrelevant. In-stead, they need to hold in theirhands a token of your appreciation. Itdoesn’t have to be something sizeable.A chocolate bar, a zany knick knack ora ticket to an event would all fallunder this category.

Acts of Service is the third lan-guage. For people who value being ap-preciated in this way, they won’t carethat you brought them a memento, orthat you told them they were doinggood work. They will care that yourolled up your sleeves, pitched in andgave them a hand with a task onwhich they were falling behind, orthat you thought to refill their coffeecup while you refilled your own.

Quality Time is language numberfour. This is even more valuable andtougher to come by in today’s very hec-tic lives and workplaces. What thismeans is that you give the other person

your full and complete attention. Youare present. You listen and watch andrespond without being pulled off focusby people or distractions.The final language of appreciation is

Physical Touch. Needless to say, thisoption is a bit more sensitive and riskythan the others. Still, there are timeswhere touch is a commonly expressedand accepted form of celebration or ap-preciation. High fives and fist bumpsare pretty safe expressions. If the re-cipient is someone you know well, andthe two of you have a strong and solidrelationship, an arm around the shoul-der or a brief hug may be just the rightencouragement in a tough situation.Approach this option with care.The way people typically express

themselves will often give you clues asto their preferred languages of appre-ciation. Pay close attention and usewhat you observe to guide yourchoices. ��


Patricia Katz, MCE, CHRP,HoF, works with organiza-tional leaders to reduce theimpact of overload and over-whelm in their lives andworkplaces. This best-sell-ing author of five booksshares her wisdom weeklywith thousands of readers of her e-zine, Pause.

• www.pauseworks.com


When the UK’s HospitalCaterers Association(HCA) and the NationalAssociation of Care

Catering (NACC) announced the launchof Nutrition Day last fall. The aim ofthe day is to focus on providing vitaladvice and guidance to health and so-cial professionals on the action thatcan be taken to help prevent under-nutrition and dehydration. NutritionDay in the UK will be Wednesday,March 20, 2013. In the fall, the UK’s Office of Na-

tional Statistics indicated that bothmalnutrition and dehydration werefactors that are cited in the cause ofdeath of more than 420 people in so-cial and healthcare settings everyyear. The Care Quality Commission’s(the inspection body) State of Care Re-port 2012, published in November, alsoplaced further focus on nutrition andfeeding in the sector with up to onein five of the establishments inspectednot reaching the desired standards.So, the launch of the day proved to bevery timely.

The overall aim of the day is to il-lustrate how, by making positivechanges to eating and drinking habits,people can improve their quality oflife. The benefit of the campaign toprofessionals and staff within socialand healthcare settings will be furtherhighlighting the preventative rolethey can play in catalysing a reduc-tion in malnutrition related illnessesthat often require complex treat-ments, prolong recovery periods, delayhospital discharges and increase NHSand social care costs. The HCA and

NUTRITION DAYNUTRITION DAYIN THE UK

Wednesday, March 20, 2013

By Derek Johnson


NACC will be providing informationand supporting materials which can beused to promote good practice.“We are proud to launch the first

combined Nutrition Day. It’s importantto understand how much food andfluid is required on a daily basis, howthis can be increased and what goodpractices to follow are,” said KarenOliver, NACC Chairman. “I call upon allinvolved in social and health care toplay their part in helping us to pro-mote this vital element of good nutri-tional care up and down the country.”Her counterpart in the HCA, Janice

Gillan, also stated: “With a more inte-grated partnership working betweenhealth and social care, it was a logicalmove to work with the NACC on pro-moting this vital core activity for healthand social care. There is also a strongeconomic argument; evidence suggeststhat dehydration can lead to increasedhospital stay and readmission rates.”The key aims for the day are:

• The further promotion of the exis-tence of the 10 Key Characteristics forGood Nutritional Care and how thesealign to good practices.• Promoting Nutrition Advocates forevery health or social care setting. Theadvocate will act as a lead-in to pro-mote this vital component of goodcare. It is envisaged that this personwould come from the existing staffteam.

• Promote the standards for goodminimum nutrition in the respectivesettings while aiming to gain wider ac-ceptance as the industry standard,then to further discuss making thesestandards mandatory.• Highlight good nutrition and hy-dration practices to promote the pos-itive work rather than the negativeat-risk numbers.In the past, UK focus events (i.e.

National Community Wheels Week, De-hydration in Older People AwarenessWeek) have usually had one big eventto target the media. This time thethinking is different. Nationally, therewill be planned, targeted media re-leases promoting the good work of theassociations and the day’s aims. Fea-tures with specific examples will bedeveloped for use in a variety of trademagazines to highlight the good prac-tice taking place across the country.Locally, members are encouraged to

hook into the day and promote theirindividual case studies in their own lo-cality. The association’s role will be tosupport the membership and theirwork and link this to the wider na-tional initiatives. There is no speciallogo for the day, just the association’sown logos on all communications.A decision was made to contact and

encourage other interested people andassociations including HCI. Since shar-ing the information, the HCA and

NACC have had interest from Ireland,Australia, Canada and the U.S. aboutpromoting the day internationally.The immediate interest following the

launch took the two co-organisers,Andy Jones from HCA and Derek John-son from NACC, by surprise. Key play-ers, such as The Royal College of Nursingand Malnutrition Task Force, boughtinto the idea of the day and its aims.Numerous emails, comments and sup-port on social media have poured in. Infact, more than 10 per cent of the com-ments have come from Canada alone!The day’s aims are all transferable.

There is no reason why the day can-not be promoted in Canada and modi-fied to meet provincial and federalstandards.It began as a combined day in the

UK but it has become apparent thereis a need to promote good practicesand our service standards and regula-tions all the way around the world.��

Derek Johnson is the imme-diate past NACC chair and isemployed by Leeds CityCouncil as Principal CateringManager –Social Care pro-viding catering expertise tothe residential and daycareestablishments and commu-nity based services. He has been involved in de-veloping many of the UK’s care catering initiativesin the past decade.


Hungry for TechnologySysco Canada programs both on and in demand

They say having your head in theclouds is not a good thing when itcomes to business, but for one Cana-

dian distributor, technological advancementshave made this an ideal place to be. Sysco, the leading supplier to “meals-pre-

pared-away-from-home” in North America, offers diverseproduct lines, the ingredients needed to prepare meals, nu-merous ancillary preparation and serving items and a com-plete suite of on-demand programs ideal for long-term carefacilities of all sizes. Recipes On Demand, Menus On Demand and Synergy On De-

mand – Sysco’s on-line browser-based systems offer recipes,integrated cycle menus, nutritional information, resident data,and much more. All are consolidated online and stored in the“cloud” – a platform that enables users to outsource the main-tenance burden of servers and applications and enjoy the ben-efit of being able to access data from anywhere with anInternet connection. “The cloud is where everything is these days. The flexibil-

ity that it offers is amazing,” says Karen Hurley, RD, manager,healthcare systems, Sysco Canada. “Imagine being able to ac-cess your systems from home or on multiple computers in youroperation. If you can send an e-mail or use Google, then youcan use our systems.” Today, everything the company does is on the technology

platform, including all order entry systems and warehousing.“Technology is helping us grow. Our healthcare customerslook at the solutions that we have to offer them first andtechnology is also a really great way to keep customers,” saysWendy Brancato-Neuman, RD, RVP healthcare, marketing andbusiness development. The on-demand, cloud-based systems enable Sysco to pub-

lish changes to its programs in real time. All Sysco programsare designed for both current and new users and are effectivein assisting facilities of all sizes comply with nutritional reg-ulations that differ from province to province. The buy-in hasbeen significant. “In the last three months, we have hiredthree new registered dietitians to help us support our systemsand sell them,” says Brancato-Neuman.

With labour shortages forecast in the healthcare sector, of-fering a one-stop shop service is ever more important. Withthis in mind, Sysco is making considerable efforts to educatecustomers and encourage them to invest in these systems. “Simply put, our customers want to ‘see more on our

trucks’,” says Tina Haslip, RD, director of healthcare services,Sysco Canada. “They are coming to us to fill the void andoffer solutions to their ever-changing set of demands. Withlimited time and resources, managers want to know how wecan make things quicker and easier for them.” Large players with multiple locations can get set up on a

group subscription with access to the same system and samemenu. A new Sysco menu is published every six months sosmaller users can access it and don’t have to input all thedata themselves. All menus are in accordance with Canada’sFood Guide and meet the standards for long-term care.“We’ve had some great success with it in LTCs that, for ex-

ample, have ethnic populations requiring multiple recipes.They are able to add hundreds of recipes to our database andgain access to ones that work better for their clientele,” saysCarmen Mackenzie, director of healthcare, Sysco Canada. Sysco’s systems are Canadian, user friendly and fully cus-

tomized to meet individual needs. Training – online and we-binars – and onsite individual and group training is provided. While Synergy On Demand is the biggest of the programs,

smaller operators can start with Recipes On Demand and up-grade as required. Today, more than 400 customers use Sysco’smenu programs across the country. “We’re helping our customers manage their businesses now

and into the future so that they can focus on patient care asopposed to sitting behind a desk doing paperwork,” says Hur-ley. “The shrinking labour pool combined with the onset ofbaby boomers – most of whom will want scratch cooking –present challenges to LTCs like never before. We have takena proactive approach to address this situation and we areready to meet the demand.” ��

Jamie Parcells is the publisher of Food Service & Nutrition Canadian Society ofNutrition Management News.


CSNM MEMBER PROFILE

By Jamie Parcells



The law of theland – a legalterm for all of

the laws within acountry or region, in-cluding both statute

law (written laws passed by legisla-tures and governments) and commonlaw (laws developed on the basis ofpreceding rulings by judges). Duringtheir lifetime, Canadians will be ex-pected to obey all federal, provincialor territorial laws and municipal by-laws effective in their community.The law of the land also governs the

workplace. The nutrition manager,cook, dietitian, foodservice worker orother employee must abide by Canada’snumerous and very complex laws.The authority to make laws is di-

vided between the federal and provin-cial governments. International issues,and matters that affect all of Canadasuch as criminal law, trade betweenprovinces, telecommunications, immi-gration and extradition are in Ottawa’shands. The provinces make laws inareas like education, property andhealth services.Care that is provided in long-term

care (LTC) facilities is not publicly in-sured under the Canada Health Act(1984), Canada’s federal legislation forpublicly funded healthcare insurance.LTC facilities are governed by provin-cial and territorial legislation. HealthCanada points out that across Canada,provincial and territorial governmentsregulate differing services and costcoverage. Even the names for LTC ac-

commodation differ from coast tocoast. There are also differences in thethe level or type of care offered, howfacilities are governed and who ownsthem. Not surprisingly perhaps, thishas led to a wide variety of legislationaffecting the operation of LTC facili-ties across Canada.

PROVINCIAL LTC LEGISLATIONAlthough the legislation governingLTC facilities differs widely, provincialauthorities are united in the goal ofimproving care standards for LTC resi-dents, reducing malnutrition, dehy-dration, food poisoning andunsanitary and unhygienic conditionsas well as neglect, tragic prematuredeaths through preventable circum-stances, exposure to communicablediseases and medication errors. In Ontario, all LTC homes are gov-

erned by the Long-Term Care HomesAct, 2007. Ontario’s Ministry of Healthand Long-Term Care asks all LTC homelicensees to make a copy of the LTCHAregulation available in their home.The Ontario government introducedthe act to ensure that residents of LTChomes receive “safe, consistent, andhigh-quality resident-centred care insettings where residents feel at home,are treated with respect, and have thesupports and services they need fortheir health and well-being.” TheLTCHA, for example, covers nutritioncare, dietary care and hydration pro-grams, and states that every licenseeis responsible for ensuring that resi-dents are provided with “food and flu-

ids that are safe, adequate in quantity,nutritious and varied. Every residentmust be offered a minimum of threemeals daily, a between-meal beveragein the morning and afternoon, a bev-erage in the evening after dinner, anda snack in the afternoon and evening.A full breakfast must be available toresidents up to at least 8:30 a.m. andthe evening meal must not be servedbefore 5:00 p.m.”A LTC home in Ontario must have at

least one registered dietitian who is amember of the staff and who is on siteat the home for at least 30 minutesper resident per month to carry outclinical and nutrition care duties.There must be at least one nutritionmanager for the home.In British Columbia, a LTC home is

referred to as a “community care fa-cility” and is subject to the Commu-nity Care and Assisted Living Act(2004). This act licenses not only LTCfacilities but other community care fa-cilities that provide care to vulnerable,dependent people in child day care,child/youth residential and adult res-idential settings. It also includes a reg-istration process for assisted livingresidences that accommodate seniorsand persons with disabilities who re-ceive housing, hospitality, and per-sonal assistance services and candirect their own care. The Personal Care Homes Act (2005)

in Saskatchewan, covers privately-owned and -operated personal carehomes providing continuing care toadults. In Manitoba, a “personal care

The Law of the LandSometimes it’s difficult to know to which level of government you must answer

By Barbara Kermode-Scott

MANAGEMENT NOTEBOOK

home” is a “facility dedicated specifi-cally to providing care for those indi-viduals whose long-term care needscan no longer be met by the familyand/or by supporting communityservices.” These homes are governedby the Protection for Persons in CareAct, which came into effect in 1998.While the laws and regulations dif-

fer, there are also similarities. For ex-ample, each personal care home inManitoba, each LTC home in Ontario,nursing home in Alberta and eachcommunity care facility in B.C. is re-quired to abide by and post a Resi-dents Bill of Rights.

EMPLOYMENT STANDARDSThere are many laws governing em-ployment standards. These laws regu-late numerous issues: employment age,recruitment, pay equity, minimumwage, training, qualifications, dis-missal, hours of work, shift arrange-ments, retirement, severance, publicholidays and vacation entitlement. Forexample, in Alberta, the EmploymentStandards Code regulates hours ofwork, the payment of wages, vacationand general holiday pay, the termina-tion of employment, parental benefits

and the employment of young persons.Labour relations laws are very com-

plex and cover issues such as tradeunion bargaining rights, collectivebargaining and unfair labour practices.At the federal level, labour relationsare governed by the Canada LabourCode. At the provincial level, eachprovince has its own legislation.

WORKPLACE HEALTH AND SAFETYAny complaints concerning health andsafety issues or workers compensationare referred to the appropriate provin-cial authority. For instance, in 2001,the Ontario Workplace Safety and In-surance Appeals Tribunal reviewed thecase of a nutrition services workerwho argued that long-term exposureto noise levels in the dish room at thehospital where he worked had con-tributed to hearing loss. His appealwas denied.In 2011, the New Brunswick Work-

place Health, Safety and CompensationCommission Appeal Tribunal heard thecase of a cook and nutrition supportattendant at an adult care centre. Shehad filed and been denied a claim forretroactive benefits after developingneck pain she felt was work related.

The tribunal heard her claim that shehad been undertaking repetitive workat a counter that had been at an awk-ward level for the past year and a half.Her appeal was approved.

FOOD SAFETY There are many laws relating to foodsafety, food premises, public health,food inspections, etc. At the federallevel, the Canadian Food InspectionAgency is responsible for the enforce-ment of Canada’s Food and Drugs Actas it relates to food, food inspectionsand food recalls.Long-term care facilities are respon-

sible for ensuring their employees havethe experience, competence and train-ing to safely prepare and handle thefood they provide to residents. Foodsafety training and food handling areregulated by federal and provincial leg-islation and municipal bylaws. ��

Barbara Kermode-Scott is an author, medicalwriter and editor living in Calgary. As a freelancejournalist, she has covered a wide variety of top-ical healthcare issues. Formerly a hospital man-ager in the UK’s National Health Service, Barbarais the Canadian correspondent for the BritishMedical Journal.


MANAGEMENT NOTEBOOK



INDUSTRY NEWS

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

APRIL 4RIA Agri-Food for Healthy AgingToronto, [email protected]

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

MAY 9 – 10CSNM/Dietitians of Canada Conf.Toronto, ONwww.csnm.caT

IME

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OSNM Year Off to Busy StartAS THE SEASONS, THINGS CHANGE IN ONTARIO. IN JANUARY,we will receive new ministry funding towards the raw foodenvelope – a $0.12 per- resident-per-day top up, so that wecan cover the costs of items previously funded under theHigh Intensity Needs (HIN) program.Labour continues to be an ongoing issue for many facil-

ities, either with obtaining staff who are adequatelytrained, or staff who remain within the industry once theyare trained. In November, a group of OSNM board membersmet with MOHLTC representatives, including R. Francis, D.Allen and M. Marlow, to bring additional awareness to thegroup about CSNM/OSNM. During the meeting, the groupdiscussed the benefits of membership in CSNM/OSNM, re-viewed the educational training requirements for the FoodService Management and Institutional Cook’s programs andobtained clarification related to some of the MOHLTC stan-dards including: cooks’ qualifications, foodservice workerqualifications and educational requirements and nutritionmanagers hours under legislation. The group also discussedthe proposed raw food envelope. Looking to the future, the Ontario membership is seek-

ing the opportunity to have a joint membership withCSNM, to reduce costs and streamline our renewal process.Planning is under development for our Spring Symposium.

PSNM Debates New ProductsSIXTEEN MEMBERS OF THE PSNM MET LAST OCTOBER ATRosemary Heights in South Surrey, a 90-bed residential rare and61-suite assisted living facility operated by Retirement Concepts.Members enjoyed some light snacks while Shallah Panjwani andWinnie Li, representatives of Nestle, presented their line of sup-plements and Thicken Up Clear. Shallah and Winnie introduced Med Pass to those members

who do not currently use this nutrient and calorie-booster prod-uct. Residents are offered 2 oz. servings of Resource 2, four timesper day. This provides 500 calories and 20 grams of protein andassists with weight gain and wound healing. Med Pass costsabout 50 cents per serving. Members discussed whether thisshould be considered a food product (under our budgets) or amedication (under nursing budgets). Some facilities charge thisto food services, others to nursing. Med Pass is part of the careplan, administered by nurses and signed off like any medication.Thicken Up Clear is a Xantham Gum-based food thickener thatcontains no starch. Starch begins to break down in the mouth assaliva contains the enzyme Amylase which compromises thethickness of a product before swallowing. Gordon Food Services has offered space for the 2013 Spring

Conference and AGM. This will be held April 11. PSNM is alsoplanning a fall education opportunity, which will include theCSNM fall meeting.

Winter GreetingsTHE ASNM SENDS GREETINGS TO ALLof our colleagues across Canada. Onthe home front, we are starting tocollect CE points for the upcomingyear and many of our members arequalifying for CNM certification.We will be having our AGM April 26and 27 at the “Food Matters” Al-berta Health Services Conference inEdmonton, in 2013. We hope to seeeveryone at the AGM.

Accreditation High on SSNM ListLAST NOVEMBER, THE SIAST ADVISORY COMMITTEE MET AND ONE OF THE TOPICS ON THEagenda was the accreditation review of the SIAST Food and Nutrition Management pro-gram, which received a full five-year accreditation. The program leaders have alreadymade changes in response to some of the recommendations from the report. A major action of the committee is to follow up on one of the recommendations of the

accreditation report that more hours be devoted to human resources and foodservicemanagement courses. The committee has decided to review those courses this March.Also, in November, the second-year SIAST Food and Nutrition Management students

held their annual thanks-to-the-industry event. This year, the theme was “A Night inParis” – a great evening with fabulous food, entertainment and service.Please save the date for the SSNM Education Day and AGM to be held on April 26, in

Saskatoon.

Staying on Top of CECSNM continues to fine-tune the continuing education points system

When CSNM introduced theannual requirement ofeight continuing educa-

tion points, it recognized the impor-tance of having a system wheremembers were able to receive educa-tion that pertained to CSNM core com-petencies. It was decided the best wayto achieve this was through the quar-terly magazine Food Service & Nutri-tion. Each issue contains two articlesand corresponding quizzes, one ineach of the eight core competencies.Since the introduction of the Certi-

fied Nutrition Managers program inMay 2011, which requires members tohave a total of 16 CE points annually,it became evident that a format forproviding additional CE opportunitieswas needed.The CSNM’s continuing education

committee has worked to provide anapplication process and correspondingforms for additional educational op-portunities. The application is com-pleted by the sponsor of an educationsession then submitted to the CEchair. Two members of the CE commit-tee review the application and deter-mine which of the core competenciesit reflects. Then, the sponsor is noti-fied that the education request hasbeen approved and given the informa-tion regarding the competency. After

being approved, the sponsor may ad-vertise its session as “CSNM Approved”and indicate which competency is per-tinent. Application should be made atleast eight weeks prior to the event.The provincial chapters and individ-

ual CSNM members have been talkingto their sales and company promotionrepresentatives and organizationsabout events within their communitiesthat reflect CSNM core competencies.Organizations have been very receptiveto this process because they can seethat it is beneficial to both parties.Because not everyone is able to at-

tend these events, CSNM has startedworking with the chapters to providewebcasts where participants can viewthe session from their home or office,as well as have the opportunity to in-teract with the speaker and other par-ticipants. CSNM is also providingwebinars throughout the year.Organizations such as CPS, SGP,

Sysco, and GFS are working to providequality education for their customers.These organizations apply for CSNM CEpoints sponsorship and use this aspart of their marketing. Some members, due to location or

time constraints, find it difficult toearn the additional CE points for cer-tification. CSNM decided that anotheroption to earn CE points should beavailable. A new form called the Alter-nate Education Tracking form was de-veloped. If a member attends orparticipates in education that has notbeen CSNM approved, they are en-couraged to complete the tracking

form and provide the required docu-mentation along with their print outof CE points from their profile page,with the application or renewal form.��

Barb Cockwell is one of many operation managersfor Aramark Canada Ltd. She has been employedin food services for more than 20 years. She is anactive board member with OSNM and the contin-uing education chair for CSNM.

Daphne Spear is director of support services atWestminster House, a 120-bed private, non-profit,non-funded facility. She is also the certificationchair for CSNM.


ASK AN EXPERT

By Barb Cockwell and Daphne Spear


905-452-3800www.taliafoods.ca

WHAT’S ON THE LABEL?Competency 3.0 Nutrition & Healthy Living

1. The new labelling amendments requiremanufacturers clearly identify and list A - Eleven food allergens and gluten sourcesB - Several food allergens, gluten sources andadded sulphitesC - Food allergens, mustard and added sulphitesD - Gluten, wheat, mustard seed and food allergens

2. Who is responsible for enforcing the newregulations?A - Health CanadaB - Canadian Society of Nutrition ManagementC - Canadian Food Inspection AgencyD - Canadian Celiac Association andAnaphylaxis Canada

3. Gluten must be declared on the label, includingA - Spelt, kamut, barley, oats, rye, triticale or wheatB - Amaranth, quinoa, spelt and kamutC - Oats, barley, rye, triticale or wheatD - Wheat and triticale

4. This is a new priority allergenA - SulphitesB - SoyC - Mustard seedD - Gluten

GROW YOUR PEOPLECompetency 1.0 Professionalism

1. The ratio of positive to negative comments in high-performing teams isA - 6:1B - 3:1C - 1:1

2. Which of these is one of the five languages of appreciationdescribed by Chapman & WhiteA - Annual Performance ReviewsB - Words of AffirmationC - Long Service Awards

3. According to Daniel Pink, people are intrinsicallymotivated byA - Appreciation, challenge and integrityB - Excellence, respect and justiceC - Purpose, mastery and autonomy

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

�

Available in French on the CSNM websiteSeront maintenant disponible sur le site web de la CSNM/SCGN


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.

ALADDIN TEMP-RITEThe new Heat on Demand Advantage system eliminates the need for plate warmers. The advantageheats the base and plate to the proper temperature. By eliminating the plate dispenser, you use less heatand more available space. Other benefits include 60 minutes of holding time which leads to improved pa-tient satisfaction. The unit heats standard 9-inch china ware has digital LED display and an audible alertwhen base and plate are ready. For more information, visit www.aladdintemprite.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.

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.

COMPLETE PURCHASING SERVICES INC.Complete Purchasing Services (an Aramark Company) is a leading supply chain solutions provider inCanada with a broad range of products and services in Foodservices, Facilities and Operations, andNursing and Clinical. Other benefits of membership include access to operational tools and resourcesincluding web-based applications for procurement, menu management, and inventory management,menu support, theme meal planners, educational materials and workshops, and a national client serv-ices team. Visit www.ecps.ca.

CANADIAN PRODUCE MARKETING ASSOCIATION (CPMA)The Annual CPMA Convention and Trade Show continues to bring the produce industry together to buildbusiness and expand relationships. The 88th annual event will likely be the largest in our history – do notmiss it! Register online at www.convention.cpma.ca for a Complimentary Trade Show pass available toproduce retailers, produce wholesalers and foodservice distributors/operators.

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.

FANSHAWE COLLEGE Food and Nutrition ManagementStudents 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.�

À LA CARTE


ADVERTISERS’ INDEX

TALIA FOODS INC.Talia Foods Inc. are very proud of both our service record and reputation with our customer base, andwe have just completed another year of incredible growth. We continue to expand our product offeringsin all categories and we have a number of new and interesting products in our repertoire. If we don’t havean item in inventory, we will do our absolute best to find it for you. Fresh or frozen, raw or furtherprocessed, we handle a wide variety of products across all the protein categories. Check us out atwww.taliafoods.ca.

REUVEN INTERNATIONALReuven International is a 100% Canadian-owned and operated company. We are a supplier of globallysourced, 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 industrial channels. Weoffer importation, warehousing, and distribution services to our customers. For more information re-garding the full line of Reuven products visit our website at www.reuven.com or email: [email protected].

11 Aladdin Temp-Rite www.aladdintemprite.com

IFC Aliments ED Foods www.ed.ca

12 Canadian Produce Marketing Association www.convention.cpma.ca

14 Canadian Trade House www.canadiantradehouse.com

IBC Complete Purchasing Services Inc. www.ecps.ca

8 Cott Beverages www.cott.com

7 Deb Canada www.debgroup.com

17 Fanshawe College www.fanshawec.ca/tourism

OBC General Mills www.generalmillsfoodservice.ca

9 KGB Marketing Inc. www.kgbmarketing.com

5 McCormick Canada 1-800-265-4988

13 Reuven International www.reuven.com

19 Talia Foods Inc. www.taliafoods.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.

KGB MARKETING INC.KGB Marketing Inc. is recognized as one of the leading manufacturers and distributors serving the foodand hospitality industry for the last 30 years. We cover the entire Canadian market. Our Mississaugasales office, showroom and warehouse, provide customers the very best in reliable, fast and competi-tive pricing and service. Our goal at KGB Marketing Inc. is to not only meet industry expectations andstandards, but surpass them! For more information, visit www.kgbmarketing.com.

GENERAL MILLS CANADA CORPORATIONAt General Mills, we know the keys to success: easy to use products, great taste, versatility and con-sistency you can count on. Whether it’s cereal, granola bars, snack options, or recipe ingredients, weprovide brands your customers know and love. As a Foodservice Partner of Choice, we are excited aboutthe opportunity to bring broader menu options and breakfast solutions to suit your business needs withthe addition of the Yoplait brand of wholesome and innovative yogurts and dairy products. We have aYoplait for every taste and every occasion. Visit us at www.generalmillsfoodservice.ca.

our cover story whhaatt’’ss oonn tthhee … winter2013 lo.pdft r ademk i ngof csc ty nu mhs been...

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