Presentation to the American Meat Institute OSHA Injury Recordkeeping: Avoiding Common Mistakes and "Willful" Citations Arthur G. Sapper, Esq. McDermott Will & Emery LLP Washington, D.C. Topics Today 1. Status of the OSHA Recordkeeping Regulations and Their Enforcement
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Winter_08 english readers spreadsNew Reasons to
Providing Quality Brands You Can Count On As the leading supplier of fresh produce This team is dedicated to one mission: • Verification of product integrity and in North America, SYSCO takes food delivering SYSCO brand products that supplier compliance via routine quality, safety and security very seriously.
meet the highest standards in terms of audits and verification of annual SYSCO's dedicated Quality Assurance quality, safety and consistency.
independent audit results team is comprised of five representatives How does SYSCO ensure these standards? SYSCO's uncompromising dedication to in Salinas, California and one in Pompano The following are the procedures that are excellence begins with safety. Let us do the Beach, Florida, with an additional in place to ensure food quality, safety and worrying, so you can get back to the nineteen regional field specialists.
important things… like what's for dinner.
Together this team has developed averification process to ensure the safety 1. Initial audit of growing fields and
and integrity of SYSCO brand products processing facilities.
from field to fork.
• Physical, chemical and microbial SYSCO's Quality Assurance team believes ‘we can't expect if we don't inspect'. To that • Review of adjacent land use, water end, procedures have been established for testing, and sanitation practices on-site inspections of field, processing, and • Verification that recall, HACCP, cooling facilities, ensuring compliance with GAP, GMP, and food security SYSCO's stringent quality specifications.
programs are enforced and Additionally, Q.A. performs verification of annual independent audit results of food safety and security programs for all 2. Ongoing inspection and monitoring.
produce supplier partners.
• On-site inspection of fields, processing facilities and coolers New Reasons to Season: Seven "Super Spices" Deliver
Big on both Flavour and Function When you hear the word "antioxidants" Researchers are investigating the unique mentioned, what foods immediately come protective properties of spices and herbs, to mind? Blueberries? Pomegranates? How and their role in possibly reducing inflammation. Inflammation has beenidentified as a precursor to many chronic That's right, when it comes to antioxidant diseases. Other researchers are exploring prowess, just one teaspoon of cinnamon the potential of spices to boost metabolism, vies for top billing along with a half cup promote satiety, aid weight management of blueberries and one cup of and enhance the overall quality of the pomegranate juice. Surprising to some, diet. To advance the science of spices and spices and herbs are extremely rich in herbs, McCormick created the McCormick antioxidants – with levels comparable to • At dinner, wake up the flavours of Science Institute, an independent research many fruits and vegetables, including favourite side dishes with crushed organization supported by McCormick & today's popular "super foods."1 rosemary leaves (a natural with mashed or roasted potatoes) or curry powder Nutritionists have long recommended (perfect for rice dishes or couscous.) spices and herbs as a way to add flavour More Reasons to Season without fat, salt or sugar – making it For recipes, tips and more information on Botanically, spices and herbs are classified easier to meet today's dietary guidelines.
boosting daily intake of the seven Super as fruits and vegetables. That's why these But now studies suggest adding more Spices, visit www.spicesforhealth.com.
plant-derived ingredients are naturally spices and herbs to your diet may not To learn more about the scientific high in antioxidants. And, since they no only please your palate, it could enhance research being conducted on the health longer contain the water that makes up a benefits of herbs and spices, log on to significant part of the weight of fresh "It's the ultimate in good nutrition news produce, spices and herbs offer a big when adding a favourite ingredient increases antioxidant punch in a very compact the health benefits of the foods we're package. Spices and herbs also are rich in 1. Oxygen Radical Absorbance Capacity already enjoying," said nutrition expert phytonutrients, such as carotenoids, (ORAC) of Selected Foods – 2007, Nutrient Wendy Bazilian, DrPH, RD, author of flavonoids and other phenolics, which Data Laboratory USDA, November 2007, the The SuperFoodsRx™ series of books.
possess health-promoting properties "Using more spices and herbs is an easy, beyond antioxidation. simple step that everyone can take to help To impart the taste and health benefits of The Super 7 Spices
improve the overall quality of their diet." the Super Spices throughout the course of Many spices and herbs appear to have the day, Dr. Bazilian recommends these some beneficial effects, but seven Super The Original Functional Foods? Spices that may hold the greatest In many cultures throughout history, potential to improve our health include: • At breakfast, sprinkle cinnamon on the spices and herbs have been used for both oatmeal, yogurt, French toast or muffin culinary and medicinal purposes. Only batter. A dash of thyme is a welcome recently have scientists turned their attention addition to scrambled eggs or omelets.
to the potential health benefits of spices and • Red Peppers (including cayenne, herbs. "The study of spices is a relatively • At lunch, stir dried oregano leaves or red crushed red pepper and paprika) new area of nutrition science investigation, peppers into soups, chicken/tuna salads but one that holds great promise. What is or vinaigrette dressings. Even pizza can especially encouraging is that the spice get a delicious antioxidant boost. A • Turmeric (commonly found in amounts being studied are reasonable for sprinkling of ground ginger over sliced yellow curry powder) culinary usage," said Dr. Bazilian. fresh fruit makes a refreshing dessert.
2 winter 2008/2009
apetito offers a solution apetito offers a number of healthy meal FAT: Friend
options that are low in total fat, includingmany soups and entrees. apetito also offersmeals that are sources of Omega-3 fatty and Foe acids, including Salmon in Lemon Sauce and Creamed Salmon. Sifting through the information on dietary important fat-soluble vitamins: Vitamins fat can be confusing. We are constantly A, D, E and K. The type of fat we choose Sources:
Heart and Stroke Foundation of Canada:
inundated with information about good to ingest is an important thing to consider.
Dietary fats, oils and cholesterol. 2008.
fats, bad fats, LDL, Omega-3's, trans fats, Canada's Food Guide recommends an intake
and the list goes on. While some fats get of 30-45 ml (2-3 tbsp) of unsaturated fat more attention than others, it still leads us American Heart Association. LDL and HDL to ask questions like, what makes one fat cholesterol: what's bad and what's good? Below is a brief description of some of the May 28, 2008. http://www.americanheart.org/ better than another? How can fat be a commonly known terms: healthy part of your diet? Why does fatintake matter so much? These are questions that Dietitians encounter daily and that Saturated fats can raise the bad LDL cholesterol, which may lead to the build-up of 100% Pure juice for children
apetito considers when designing and plaque in the arterial walls, a condition known as atherosclerosis. Saturated fat comes preparing healthy meal options for our from animal sources and tropical oils. Common sources of saturated fats include fatty With added vitamins & minerals meats, butter, full fat dairy products, coconut oil, palm oil, and hard margarines. • Strawberry Banana • 100% pure fruit juices • No sugar added or Why does fat have • Peach Clementine • An excellent source of vitamin C artificial flavours such a bad reputation? Trans fats are both manufactured and found naturally, however it is only the manufactured • Apple Calcium (non-dairy • Vitamins & minerals such as vitamin • Shelf stable – 200ml is the ones that pose a health risk. Trans fats can raise the bad LDL cholesterol while also lowering Dietary fats can affect our blood cholesterol source of calcium – perfect for recommended serving size for B9 (folate), potassium, iron thiamine the good HDL cholesterol. Common sources of trans fat are partially hydrogenated children according to Canada's levels, which affects our risk for heart those who are lactose intolerant) margarines, deep-fried foods, and many packaged foods such as crackers, pastries, and disease and stroke. Two main types of blood cookies. There is currently a movement to limit trans fats from the Canadian food supply.
• 2 fruit servings (per 250 ml serving) cholesterol are low-density lipoprotein • Great for meals and snacks (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol. LDL is Unsaturated fats include oils (olive, canola, vegetable, flax-seed, grape-seed, safflower, considered "bad" cholesterol because it sunflower, walnut, etc) that are liquid at room temperature, as well as non-hydrogenated carries cholesterol to the arteries where it margarines and the fats found in nuts and seeds. Unsaturated fats can be further classified can form plaque, causing narrowing and as mono-unsaturated and poly-unsaturated. blockages of blood flow to the heart and Monounsaturated Fats brain. High LDL cholesterol is an Monounsaturated fats have been shown to reduce blood cholesterol levels. Sources include important risk factor for heart attack and olive oil, canola oil, non-hydrogenated margarine, avocado and some nuts, including stroke. In contrast, HDL is considered almonds, pistachios, cashews, pecans and hazelnuts. "good" cholesterol because it can actuallycarry cholesterol away from the arteries Polyunsaturated Fats and back to the liver, where it is then Polyunsaturated fats may reduce the bad LDL cholesterol. One kind of polyunsaturated excreted from the body. Having a high fatty acid is Omega-3, which often receives a lot of attention for reducing blood clotting, HDL cholesterol level is considered to be reducing risk of heart disease and stroke, and lowering triglycerides, a type of blood fat protective against heart attack and stroke. associated with heart disease. Good sources of Omega-3 fats are cold water fish, includingsalmon, mackerel, sardines, herring, and rainbow trout, as well as canola and soybean Why is fat an essential part oils, omega-3 eggs, flaxseed, walnuts, pecans and pine nuts.
The oils and fats we eat in our everyday The liver produces about 80% of the cholesterol circulating in the human body, with foods help to provide energy in the form 20% coming from the food we eat. Blood cholesterol may increase with foods high in of calories. Oils and fats are the most saturated and trans fats, such as fatty meats, full fat dairy, and commercially baked and energy-dense food we consume, which is processed foods. Dietary cholesterol only has an effect in some people, and your doctor why when fat is consumed in excessive may advise you to avoid cholesterol-containing foods. Foods high in cholesterol include quantities, weight gain may occur. We need egg yolks, organ meats, shrimp and squid. The best way to a certain amount of fat to help absorb control or reduce your blood cholesterol is to follow a diet that is low in saturated and trans fats. 4 winter 20082009
Look at Folate Intake Treatment usually involves taking an oralor injected dietary folic acid supplement for at least two to three months, in addition to eating foods high in folic acid anddecreasing alcohol intake. If the disorder iscaused by an absorption problem in the digestive tract, it may be necessary to treat In November 1998, Health Canada made Folic acid is found naturally in many Medications can interfere with folate this problem first.
the addition of folic acid to white wheat foods, and must be broken down by the utilization, including: flour, white bread, and enriched pasta body into a usable form. Synthetic folic anticonvulsant medications (such as The Latest Developments mandatory. Enriched breakfast cereals, acid, however, is more easily absorbed phenytoin, and primidone) in Folate Research precooked rice, enriched cornmeal were than the natural form.
metformin (sometimes prescribed to also fortified with folic acid. Several studies have shown that individuals control blood sugar in type 2 diabetes) who are folate deficient are 3.5 times more As a result, the prevalence of folic acid Causes of Folate Deficiency sulfasalazine (used to control likely to develop dementia. Also, individuals deficiency in the general population has Sustainability is the management of environmental A deficiency of folate can occur when the inflammation associated with Crohn's with lower folate levels, but who were not decreased. However, there are certain body's need for folate is increased, when disease, ulcerative colitis and deficient, were also at significant increased and resource systems so that their ability to population groups that are still at risk for dietary intake of folate is inadequate, or rheumatoid arthritis) risk for dementia. It is important to note support future generations is not diminished. folate deficiency. In particular the elderly when the body excretes (or loses) more triamterene (a diuretic) that dementia is also linked to older age, may be at risk for folate deficiency.
folate than usual. Medications that methotrexate, an anti-cancer drug also lower education, more severe cognitive Recent studies have indicated that despite interfere with the body's ability to use used to control inflammation associated impairment and disability, and lower Sustainability corporate green programs are focused on raising global awareness on fortification, some older adults may not folate may also increase the need for this with Crohn's disease, ulcerative colitis physical activity.
reducing waste and increasing recycling from manufacturers to include packaging and be obtaining enough folate to meet their vitamin. Some research indicates that and rheumatoid arthritis.
Additionally, recent research has looked at disposing of raw materials. Vitality Foodservice Canada, Inc. manufactures SYSCO nutritional needs, and may be at risk for exposure to ultraviolet light can lead to a the role that folate plays in reducing the brand juice and drink concentrates in recyclable dispensing containers and packages all health problems associated with folate folic acid deficiency.
Treatment of Folate Deficiency risk of vascular disease. Some elderly persons products in 100% recyclable cardboard.
deficiency. Dietitians and food service Some situations that increase the need for Elderly people may be more susceptible to have elevated blood concentrations of the managers need to continue to promote folate deficiency due to their predisposition metabolite homocysteine, which indicates foods naturally rich in folate, along with pregnancy and lactation (breastfeeding) to mental status changes, social isolation, a deficiency in folate or vitamin B12.
folic acid-fortified foods. Supplementation 480 125ml juice cups = 1 case of 4/3L Sunkist Express 4+1 juice concentrate
low intake of leafy vegetables and fruits, Higher homocysteine levels, even within may be a consideration.
Annual usage at 1 case per week of juice cups = 24, 960 cups (1040 cases) malnutrition and certain medical the normal range are associated with an = 52 cases of 4/3L Sunkist Express 4+1 juice concentrate conditions. The greatest risk appears to increased risk of vascular disease. malabsorption, including celiac disease be among low-income populations and 60 1 liter juice jugs = 1 case of 4/3L Sunkist Express 4+1 juice concentrate
Finally, there have been a number of studies Folic acid is a B vitamin required for the institutionalized elderly people.
Annual usage at 12 jugs per week = 624 juice jugs = 10.4 cases of SYSCO brand that have shown that folic acid intake is production of normal red blood cells. juice concentrate When treating for folate deficiency, inversely related to colon cancer risk.
medical staff must consider: Sources:
Are you concerned about your facilities overall recycling? the patient's age, overall health, and 1. Folate Intake of Older Adults, Before and After Sources of Folate Fortification of Grain Products. Canadian Journal Did you know that we offer 4 dispensed SYSCO brand juice concentrate solutions? of Dietetic Practice and Research, Volume the extent of the disease 68, Number 4, Pages 218-220. J. DeWolfe.
Would you like to receive more information on SYSCO brand juice concentrates to Chickpeas, Lentils Cooked Lima Beans individual tolerance for specific 2. Folate Nutrition and Older Adults: Challenges include nutritionals, ingredient lists and popular beverage suggestions from our Canned Pineapple Juice and Opportunities. Journal of the American Dry Roasted Peanuts Sunflower Seed Kernels medications, procedures, or therapies National Vitality Sales team? Dietetic Association, Volume 97, Issue 2, Bagel made with enriched flour individual expectations for the course Pages 167-173. K. Koehler.
If you answered yes to any of the above questions please contact us 1-800-668-5463 for 3. Folate Deficiency May Triple Dementia Risk in Good Sources of Folate the Elderly. Medscape Medical News.
Eastern Canada and 1-800-665-1136 for Western Canada for a customized beverage individual preferences 4. Folate Deficiency. Wikipedia.
Treatment may include: 5. Anemia of Folate Deficiency – vitamin and mineral supplements New York Presbyterian Hospital. Folic acid in foods can be easily lost. It is best to: Store food in tightly covered containers in the fridge 6. Excerpt form Folic Acid Deficiency. eMedicine.
Avoid peeling or cutting vegetables and fruit too much Cook in small amounts of water for as little time as possible.
treatment of the causative disease 6 winter 2008/2009
More than just a yogurt It is estimated that the prevalence of dysphagia in an acute care setting is between 30 to35% and in long term care it is between 35 to 75%. The incidence of dysphagia in theelderly is estimated at 10% and with an aging Canadian population, these numbers areexpected to increase.1 It is essential that a health care professional conducting dysphagia What are probiotics? assessment and therapy should have the necessary knowledge and skills to perform the Probiotics are "live microorganisms which, when administered in adequate amounts confer tasks in order to optimally manage such patients. This includes a thorough understanding a health benefit on the host", according to the World Health Organization.
of all aspects of the neurological, structural, pharmaceutical, iatrogenic and psychologicalcauses of dysphagia and a complete understanding of all the aspects of a management How are probiotics beneficial? program for the patient/client.
Probiotics have various strains, each strain contributes in their own unique way towards The determination of the patient/client management program can include reviewing: the maintenance and health of our bodies. Depending on the strain, probiotics provide • food preparation and food service several benefits: This flavourful and • methods of oral and non-oral intake beneficial effects on the intestinal transit time creamy yogurt is not To provide your patient/client • risk management/precautions beneficial effects on the immune system only an excellent with appealing, nutrient • candidacy for intervention prevention of diarrhea source of calcium dense, colourful, consistent, improvement of inflammatory bowel diseases and vitamins but also • treatment strategies with related professionals texture modified foods try All of the above benefits cannot be attributed to one single probiotic.
helps regulate the • prognosis for conditions causing dysphagia and their progress in recovery or Dr. Oetker Ultra Thick.
How to evaluate probiotic quality? Available in two pack sizes: • techniques and skills in quantifying change in Available in regular
Make sure that the final product has been tested, not just the probiotic.
swallowing performance or fat free!
• Ultra Thick 12 x 250 g Make sure that the quantity of probiotics contained in the product is sufficient to The overall goal in the • Ultra Thick 3 kg provide the beneficial effect.
management of the For additional product Make sure that the good quantity of probiotics survives passage through the digestive patient/client is to prevent information please contact system to ensure the promised beneficial effect.
and reduce malnutrition your SYSCO Healthcare caused by dysphagia and Danone Activia yogurt contains the strain of probiotic Bifidobacterium animalis (lactis), Account Executive or Total increase the quality of life which has a beneficial effect on the digestive system by reducing long intestinal transit Focus Foodservice at and well-being of the time and promoting regularity.
dysphagic person by offering 1. Kim Butt, M.Sc., R.Dt and Peter Lam, an efficient nutritional RDN, CFE, Knowledge and Skills treatment. Dysphagia can needed by Registered ClinicalDietitians to complete Swallowing cause slow eating, choking, Assessments and Therapy 2001 – then result in the fear to eat Discussion Paper, DC – Dysphagia or drink, reducing food Assessment and Treatment Network intake which can lead to 2. Therese Dufresne, RD, CEO, Protein Energy Malnutrition Prophagi, Nutritional Innovations for (PEM), dehydration, weight the treatment of dysphagia: Dietitians loss and frailness. The of Canada National Conference,Winnipeg, MN, June 2008 incidence of Protein EnergyMalnutrition (PEM) in elderswith dysphagia is 70%.2 Chocolate Mousse Parfait 8 winter 2008/2009
New from Maple Leaf
Homemade style, fully cooked, IQF Approximately one quarter of Canadians The more of these conditions an Steps to improve lifestyle and reduce the meatloaf portioned into 90g slices are burdened with the cluster of interrelated individual has, the higher the risk of risks of metabolic syndrome, heart disease conditions now commonly referred to as developing heart disease or type II diabetes.
and type II diabetes are: • Lightly seasoned with herbs and spices the metabolic syndrome – including In fact, research shows that a person with follow a healthy eating plan • Tender texture abdominal obesity, hypertension, insulin metabolic syndrome is twice as likely to exercise regularly • Only 190mg of sodium per slice resistance and dyslipidemia – despite a develop heart disease and five times more maintain a healthy weight • Good source of protein growing interest in healthier lifestyles that likely to develop type II diabetes.
have blood glucose, blood pressure and include healthy eating and exercise. • Only 6.9g of fat per slice There is still some debate about what cholesterol levels tested on a regular Certain groups of people have a higher causes metabolic syndrome. Some You can serve this delicious meatloaf in a traditional way. with mashed Yield: 25 servings rate of developing this condition, such as researchers believe the cause may be smoking cessation potatoes and a colourful vegetable. Or you can try one of our innovative individuals from First Nations and South related to insulin resistance, when the new Menu MAXimizer recipes! Asian decent.
body does not effectively use insulin to 25 pieces Individual Meatloaf Nutritional Management of turn sugar from food into energy for the Metabolic Syndrome Metabolic Syndrome, Syndrome X, and body. Scientists are not certain why Garlic, finely minced Insulin Resistance Syndrome. These terms Overall energy intake is a key issue to insulin resistance develops but they believe are often used interchangeably to describe consider. Following Canada's Food Guide
it may be partly inherited. They do know Mushrooms, fresh, sliced a group of conditions that put people at to Healthy Eating is a good way to however, that being overweight and Balsamic Vinaigrette Dressing higher risk for developing heart disease, develop a healthier eating plan: Meatloaf and Potato Casserole
inactive contributes to the development of type II diabetes and other heart problems. 50-55% of total calories from metabolic syndrome.
carbohydrates, with an emphasis on These conditions include: Swiss Cheese, low-fat Genetics, older age and lifestyle, including whole grains, fruits, vegetables and milk 1. Preheat oven to 350º F (175º C).
high blood pressure 1 1/2 cups Beef Gravy, low-sodium, a high-fat diet and inactivity, also play limiting protein to 15-20% of total 2. In two full-size steam pans, arrange high fasting blood glucose levels 25 pieces Individual Meatloaf portions of meatloaf on bottom.
high level of triglycerides Zuccini, fresh, sliced less than 30% of total calories from fat 3. Arrange slices zucchini, red pepper and low levels of HDL 1. Defrost individual meatloaf portions Red Peppers, finely chopped consuming foods with lower glycemic tomatoes on meatloaf base.
under refrigeration 40º F (4º C).
Tomatoes, fresh, slices too much fat around the waist The good news is that even modest content (or scoring lower on the 4. In large pot, combine water and Scalloped Potatoes, dry 2. Preheat oven to 350º F (177º C).
Individuals that have at least three of the improvements in eating habits and glycemic index, GI) potatoes. Cook for 1 minute. Add 3. In large skillet, heat oil over above conditions are considered to have physical activity have been shown to sauce mix. Continue to cook for 15 Scalloped Potato Sauce Mix medium-high heat for 2 minutes.
improve the conditions associated with Sources:
Add garlic and onions, cook for 1 metabolic syndrome and reduce poor 5. Cool potatoes slightly and add 1. Examining the Latest Findings on minute. Add mushrooms and 11/2 cups Breadcrumbs health outcomes. Results from various cayenne pepper. Pour potatoes over the Metabolic Syndrome. Report dressing. Cook for 4 to 6 minutes or Cheddar Cheese, shredded studies showed that by reducing body meatloaf layer.
from The Seventh Annual Health until vegetables begin to soften.
weight by just 5%-7% and and Nutrition Symposium, October 6. In small bowl, combine breadcrumbs, 16, 2007. Printed by the Dairy 4. Arrange meatloaf on two baking increasing physical activity shredded cheese and melted butter.
Farmers of Canada.
sheets. Bake for 15 to 20 minutes or to 150 minutes per week Toss to combine and spread over 2. Canadian Diabetes Association.
until 165º F (74º C).
could reduce the risk of developing type II 5. On single slices of bread, arrange 1 7. Bake for 45 to 60 minutes or until diabetes in obese meatloaf slice, 1/4 cup onions, one casserole reaches 165º F (74º C).
3. Healthy Ontario.
people at risk.
slice tomato and Swiss cheese. Top Allow casserole to stand for 10 with 1 tbsp gravy and second slice of minutes before serving. Cut into bread. Serve immediately.
25 portions along edge of meatloafportions.
10 winter 2008/2009
2008/2009 winter 11
Menu Innovations As the festive season quickly approaches, we are always looking for new, unique and mostimportantly – simple – catering options. Canada Bread currently offers a full line of Artisan Loaves, Artisan Dinner Rolls and Ciabattas from our award winning Grace Bakingfacility in San Francisco, California. These are all available in the BakerSource brand andare perfect for the holiday season.
Established in 1987, Grace Baking is committed to creating the best in authentic, old world artisan breads – carefully crafted with the highest-quality ingredients, including seasalt, whole cloves of garlic, Mediterranean olives and fine herbs. The BakerSource Artisan Breads, Rolls and Ciabattas perfectly capture what rustic bread truly is, complete withcrisp hearth-fired crust and an open crumb.
Toast slices of an Artisan White orPotato Rosemary Dinner Roll and top With an extensive portfolio, all trans fat free* –
with diced Italian plum tomatoes, it is easy to find a variety of options for sandwiches, chopped basil, a drizzling of olive oil dips, garlic breads or bruschetta.
and shredded Parmesan cheese.
Artisan Bread Loaves Pugliese (Traditional Rustic Italian) Bruschetta
Artisan Dinner Rolls 4" x 4" Traditional Ciabatta Yield: 36 servings Be sure to try the 1. Cut French bread sticks into 36 BakerSource Artisan Breads 1 pkg Olivieri Chunky Marinara Sauce for your next holiday function.
2. Pour sauce into bowl and mix in 1 pkg Olivieri Olive Oil Pesto chopped jalapenos, if desired.
1 pkg Olivieri Sundried Tomato Pesto 3. Place 1 tsp of sauce onto each round *Less than 0.2g Trans Fat per reference and sprinkle with grated cheese.
amount and per labeled serving size and Grated Cheese (optional) 4. Broil in the oven for 1 minute or until meets criteria for "Low in Saturated Fat".
Chopped Jalapenos (optional) cheese melts.
12 winter 2008/2009
2008/2009 winter 13
Recession Fighting No Need to Sacrifice Quality Calorically dense high-protein nutrition
Pork Cutlette with Apple Walnut Stuffing with ﬁbre and prebiotics
Nutrition FactsServing Size 1 cutlette (113 g) The consulting companies will tell you how to handle the slowdown of the economy and rising costs at every turn by "trading-off " in a variety of consumables including food items, Dietary Fibre and Health
An acidic environment is unfavourable for Dietary ﬁbre is deﬁned as the edible portion the growth of "harmful" bacteria, such as and it is generally thought this results in a sacrifice in quality. The good news is this axiom of plants that is not digested in the stomach C. Difﬁcile.3,8,† does not always hold true, particularly in the area of frozen portion control meats. And, or the small intestine. Consuming dietary ﬁbre in recommended amounts can impact SCFAs also act as preferred fuel for colonic with customization in greater demand than ever, dietary healthcare professionals striving to health in different ways: it helps normalize cells.9 Knowing that approximately 70% of differentiate mealtime concepts without sacrificing value would do well to continue bowel function, maintain normal gut ﬂora, the immune system is found in the diges- exploration of the value-added options fresh-frozen meats bring to the table such as those lower blood insulin and blood sugar levels, tive tract as gut associated lymphoid tissue lower blood cholesterol levels, and may (GALT), an increase in SCFAs production offered by Maid-Rite Steak Company, Inc.
protect against colorectal and other types helps support the immune system.1 GALT of cancer.4 Jevity® 1.5 Cal provides 12 g/L cells have a protective effect through of dietary ﬁbre, which helps meet Canadian immune modulation (production of immu- For example, Maid-Rite's SYSCO Classic Salisbury Steak is a fully cooked product which daily ﬁbre requirements of 21 to 38 grams noglobulin A), and localized immunity to performs consistently each and every time, has a lower fat and sodium content than many pathogens because they are constantly interacting with thecolonic microﬂora.10 "off-the-shelf " ready to cook items, has great eye appeal, is fork tender, and is a true Prebiotics effect on large intestine
"comfort food". No mixing, no variations from scratch preparation, and yet the salisbury Prebiotics are non-digestible food in- Finally, SCFAs have an important role in steak can be finished with a variety of sides and sauces like homemade. gredients that beneﬁcially affect colon mi- managing diarrhea and constipation. croﬂora by selectively stimulating the growth SCFAs are avidly absorbed in the colon, Technological advances have in- of some bacteria. The prebiotic source and their absorption enhances water and Similarly, items that really reduce labor costs such as the Classic Stuffed Pork Chopette or creased the number and types of ﬁbres in Jevity® 1.5 Cal is NutraFlora® short- electrolytes absorption.11 Therefore, water chain fructooligosaccharides. Short-chain volume decreases in the colon, which helps the Classic Veal McCoy are ready-to-cook value added items which boast homestyle available for use in enteral nutritional fructooligosaccharides (scFOS) are highly reduce diarrhea. On the other hand, scFOS features such as pure pork with stuffing, or solid veal with upscale Italian style breading – products, making it possible to blend and rapidly fermented soluble ﬁbres, and help manage constipation by reducing FOS, insoluble and soluble ﬁbres to their prebiotic effect is extended to all intervals of evacuation via SCFAs important all with the reassurance of guaranteed dietary values and portion control. achieve the desired physiologic effect.
colon segments.6,7 scFOS are used as effect on transit time.1,12,13 energy source by beneﬁcial gut bacteria Dietary ﬁbre and prebiotics in Jevity® through fermentation, which allows them Prebiotics may thus help maintain gut ﬂora 1.5 Cal are added at levels shown to to grow. It has been shown that when balance which could be damaged by medi-beneﬁcial species of bacteria increase, cation and/or disease, and help maintain beneﬁcially impact gastrointestinal pathogenic bacteria tend to decrease.7 In normal bowel movement.14 fact, scFOS fermentation by beneﬁcial bac-teria results in the production of short-chain fatty acids (SCFA), which acidify the colon. Jevity® 1.5 Cal is a calorically dense Italian Breaded Veal Steak McCoy high-protein nutrition with ﬁbre and 1.Tokunaga T. Novel physiological function of fructooligosachharides. Biofactors 2004;21:89-94 2.Uenishi K, et al. Effect of malt drink containing fructooligosac- prebiotics to help maintain normal charides on calcium absorption and safety of long-term administration. Jpn J Nutr & Diet 2002;60:11-18 3.Hopkins MJ, Macfarlane GT: Nondigestible oligosaccha- Serving Size 1 cutlette (113 g) Serving Size 1 steak (85 g) bowel function.
Jevity® 1.5 Cal is rides enhance bacterial colonization resistance against Clostridium difﬁcile in vitro.
Appl Envrion Microbiol 2003;69:1920-1927 4.American Dietetic Association. Posi- indicated for people who require tion of the ADA: Health Implications of dietary ﬁber. J Am Diet Assoc 2002;102:993-1000 5.Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, an increase in caloric and protein Cholesterol, Protein, and Amino Acids. 2002/2005 6.Lara-Villoslada F, de Haro O,Camuesco D, et al. Short-chain fructooligosaccharides, in spite of being fermented density, for those intolerant to low- in the upper part of the large intestine, h ave anti-inﬂammatory activity in the TNBS model of colitis. Eur J Nutr 2006;45:418-425 7.Bouhnik Y, Raskine L, Simoneau G, residue feeding, and for those with Paineau D, Bornet F. The capacity of short-chain fructooligosaccharides to stimu- late faecal bacteria: A dose-response relationship study in healthy humans. Nutr ﬂuid restrictions or problems with J 2006;5:8 8.Gibson G: Dietary modulation of the human gut microﬂora using the prebiotics oligofructose and inulin. J Nutr 1999;129:1438S-1441S 9.Mortensen P, volume sensitivity.
Clausen M: Short-chain fatty acids in the human colon: Relation to gastrointestinal health and disease. Scan J Gastroenterol 1996;216(suppl):132-148 10.Marieb EN. Anatomie et physiologie humaine (2ème édition) ERPI 1999. 11.Bowling TE, Raimundo AH, Grimble GK, Silk DBA. Reversal by short-chain fatty acids of colonic Jevity® 1.5 Cal is available in 235 mL secretion induced by enteral feeding. Lancet 1993;342:1266-1268. 12.Hamilton-Miller JMT. Probiotics and prebiotics in the elderly. Postgrad Med J 2004;80:447- cans, and in 1000- and 1500-mL 451. 13.Topping DL, Clifton PM. Short-cahin fatty acids and human colonic func-tion: Roles of resistant starch and nonstarch.
ROSS Ready-to hang® containers.
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2008/2009 winter 15
for Recipes in Synergy
SYSCO Synergy is not just for patient or resident food services!This fully integrated nutrition and food service software system isperfect for helping to run your cafeteria or catering business aswell. Why not offer your homemade baked goods, entrees, orother house specialties to your staff or customers? Synergy canhelp you plan these menus, calculate the cost to ensure you aremaking a profit on your sales, and provide the nutrition labelsrequired to sell them. Nutrition label printing is available for any recipe in your Synergydatabase. This label prints the serving size, nutritional analysis,and ingredients of your product. Ingredients are printed in theorder of their content from most to least. Nutrient labels can beaccessed in Synergy from: Reports Recipes Batch Print or Reports Menus Recipes
If you choose the Label format, the Recipe information will printout containing the information required for labeling a foodproduct. The format for this report is set to fit on standard Avery If nutrition labels are something you can use in your cafeteria or labels which are 6 to a page. catering, creating these labels in Synergy couldn't be easier. Formore information on how to generate nutrition labels or to If you have a "Box Lunch" or plated meal that you need to create a schedule Synergy software training, please contact SureQuest at label and list the contents, we suggest that you create a new Recipe 1-866-887-4977 and they will be pleased to assist you. and add all the ‘finished' Recipes as ingredients and print the label forthat new Recipe. (i.e. Chicken Box Lunch = Chicken Breast Baked, If you have any ideas on how we can better meet your food service Bun, Potato Salad, Brownie, Pickle Slice, Tomato Slice, Lettuce) needs, please contact your SYSCO Healthcare Account Executive.
SYSCO's mission is Helping Our Customers Succeed. Your successis very important to us!! If you have any questions regarding Synergy, please feel free tocontact either your SYSCO Healthcare Account Executive orKaren Hurley at SYSCO – 1-888-440-2524 ext. 2049. Technology That Feeds Canada
Please note that some products featured in this newsletter are not available atevery SYSCO Operating Company. Please contact your SYSCO Representativefor product availability.
16 winter 2008/2009
A Physician's Guide to theManagement ofHuntington Disease Second Edition Adam Rosenblatt, M.D. Neal G. Ranen, M.D. Martha A. Nance, M.D. Jane S. Paulsen, Ph.D. Reprinted in Canada with generous funding from the Trillium Foundation andthe kind permission of the authors, Foundation for the Care and Cure ofHuntington's Disease, and Huntington's Disease Society of America