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USE IT OR LOSE ITHow exercise and dietcan relieve or preventthe stresses and strainsof the job

EMERGING TRENDSU.S. association revealstrends in long-termcare food service

www.csnm.caWinter 2014

IN THIS ISSUE

inside this issueinside this issue

featuresfeatures

WINTER 2014WINTER 2014

regular departmentsregular departments

C A N A D I A N S O C I E T Y O F N U T R I T I O N M A N A G E M E N T N E W S

OUR COVER STORY

6 SERVING UP SOCIAL MEDIAAn intro to the ever-expanding world ofsocial networking for individuals and organizationsBy Zoey Duncan

4 PRESIDENT’S MESSAGE By Jean Van Nus

14 ASK AN EXPERT By Shayna McCagg

16 CSNM MEMBER PROFILE By Jamie Parcells

17 ADVERTISER INDEX

18 INDUSTRY & CSNM NEWS

20 CONTINUING EDUCATION QUIZ

21 MANAGEMENT NOTEBOOK By Kyle Donovan

22 À LA CARTE

9 USE IT OR LOSE ITHow exercise and diet can relieve or preventthe stresses and strains of the jobBy Marlo Brausse, BAJS, AFLCA; and Janine Elenko, RD

12 EMERGING TRENDSThe ANFP announces results of the first projectof its expanded missionBy Ginger W. Cater, MEd, CDM, CFPP

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 4

6

9

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PUBLISHER

CREATIVE DIRECTOR

ADVERTISING

CONTRIBUTORS

CSNM EDITOR

Jamie Parcells

Stan Michalak

April Krysowaty

Lisa O’Dell

Jennifer Bathan

Marlo Brausse

Ginger W. Cater, MEd, CDM, CFPP

Kyle Donovan

Zoey Duncan

Janine Elenko, RD

Shayna McCagg

Jamie Parcells

Margaret Brausse

PRESIDENT

PAST PRESIDENT

PRESIDENT-ELECT

TREASURER/SECRETARY

ADMISSIONS/MEMBERSHIP

ACCREDITATION

EXAMINATIONS

CONTINUING EDUCATION

CERTIFICATION

MEMBER COMMUNICATION

BRITISH COLUMBIA REP

ALBERTA REP

SASKATCHEWAN REP

ONTARIO REP 1

ONTARIO REP 2

ATLANTIC REGION REP

Jean Van Nus

Kathy Cuthbertson, CNM

Barb Cockwell, CNM

Donna Kubista, CNM

Dave Lebert, CNM

Heather Truber

Natasha Mooney

Heather Shannon, CNM

Daphne Spear, CNM

Margaret Brausse

Kathi Holt

Alyson Fink, CNM

Karen Ka Yan Kwan

Shannon Cox

Merle Ammerman

Natasha Mooney

V O L U M E 1 0 • N U M B E R 4 • W I N T E R 2 0 1 4

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Accreditation is planning for the future. We currentlyhave 10 accredited colleges. The volunteer accredi-tors spend many hours reviewing documents and vis-

iting the sites. 2014 will see a training session for newly-recruited team members and a revision of the accreditationmanual.

Advocacy was a priority in 2013. Board members attended conferencesand education sessions of some of the allied organizations to promote thevalue of a nutrition manager. The Harvard Manage Mentor was introduced toenable members to access this valuable learning tool.Certification is still strong. There were 28 members who received their

CNM designation in 2013. There are currently 69 CNMs in the CSNM.The examinations portfolio has processed more than 100 exam applica-

tions this year. The markers are from across the country and volunteer theirtime to assist in this valuable undertaking.Membership in CSNM continues to grow each year.In May, CSNM and the DOC Gerentology Network co-hosted a successful

conference. New board members were elected at the AGM. We have come to-gether as a focused group to ensure that CSNM continues to be progressive.The bylaws have been revised to conform with the changes to the Canada

Corporations Act. There will be presentations beginning in early 2014 to apprisethe members of the changes. A vote will be held in May at the AGM in Regina.The board met face to face in November to develop the strategic plan for

the next three years. It was a rewarding experience as each board memberwas able to voice their vision for the future and then see it incorporatedinto the plan. The survey that members completed in September was alsoreferenced.You may have noticed that the word volunteer has been mentioned fre-

quently. CSNM is made up of volunteers. They are the foundation of thesociety and CSNM could not survive with them. All board members and com-mittee chairs are volunteers that also have professional jobs. All committeemembers are volunteering their valuable time because they believe in thevalue that they are giving back. In the next year, please consider volunteer-ing your time to help CSNM move into the future.

Jean Van NusPresident, CSNM

PRESIDENT’S MESSAGE

4

What We’ve DoneBy Jean Van Nus

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 4

Social media has broken the bar-riers of online communication,with buzzwords and invitationsto connect online infiltrating

face-to-face meetings. That’s becausesocial networking has evolved frombeing a mere garnish favoured by keencommunicators into an essential in-gredient for employers and employeeswho want to remain the cream of thecrop.Just as email is not the final solu-

tion to all communication tests, socialmedia is not a magic bullet for sales,public relations or professional devel-opment, but social media is a creative,flexible and a fun means to meetingorganizational and professional goals.Social networking is here to stay – it’swhere your target market, colleaguesand competition already hang out. Itmight just be time to taste test what’son the social media carte du jour.

SOCIAL NETWORKING DEFINEDSocial networking is the term used todescribe the relationships we formwith others on the Internet using avariety of digital platforms. Socialmedia networks (Facebook is a socialnetwork, LinkedIn is another) all de-pend on their users to publish theirown media – text, photos and video –then share that content with a spe-cific or general audience. Contrast so-cial media with traditional media liketelevision, where networks create andserve up the content.The social nature of social media is

what keeps users worldwide plugged in.Social media connects people withcommon interests in interactive, real-time, engaging ways. With social

media, anyone can comment live froma tradeshow floor or ask for food fadadvice from peers and find where to getthe latest industry news from experts.Social networking across the manyavailable platforms provides a practicalopportunity to share messages, dis-cover new markets and connect withreal people. Yes, you can get a job by“meeting” the right people on Twitter.Yes, you can benefit your organiza-tion’s members or get your first bookdeal or hone your craft by maintaininga blog. And, yes, untamed social mediacan become a time-waster that keepsotherwise industrious people distractedfrom other duties. So can email, televi-sion, meetings, too many good bookson the shelf or an invitation to dinner.

WHO IS ALREADY CONNECTING?Most Canadians are familiar with on-line social networks. In their 2012 FactGuide on Canadians and the Internet,research firm Ipsos Reid found 62 percent of Canadians have browsed a so-cial media website, up from 51 percent two years earlier. Maybe it’s thecold weather, or maybe we’re just aninteractive bunch but, of all people,Canadians are among the most con-nected to the Internet with 83 percent of Canadians online in 2012,compared to 78 per cent in the UnitedStates and 34 per cent worldwide.Daily Facebook usage in the GreatWhite North, for example, is higherthan usage globally (19 million Cana-dians logging on monthly).

SOCIAL MEDIAAn introduction to

the ever-expanding world

of social networking

for individuals and

organizations

By Zoey Duncan

SERVING UP

The social media universe is con-stantly expanding, and the prospect ofsampling a piece of every possible net-work is enough to give anyone indiges-tion. With every social network thatpasses its best-before date, you can besure there’s a fresh-baked platformready to entice new users. A networkmight focus on any variety of media op-tions: video (like Vine’s six-secondvideos – vine.twitter.com), perfect forrecording concise training videos; photo(like teen mobile favourite, SnapChat,which appeals to the photo storytellerin everyone – snapchat.com); or evenreal-life events happening where youare or where you are going (likeMeetup’s network of local social calen-dars – meetup.com). The key to partic-ipating in social media, as in menuplanning, is to know your goals and re-sources and then limit your options.Some social networking sites lendthemselves better to professional en-deavours than others. We’re going tonarrow down the choices to some of themost popular and populated social net-works out there and point out opportu-nities within each.

STAY LINKEDINLinkedIn (linkedin.com) acts as both adigital resume and the workplace watercooler. It’s a valuable tool for the jobhunt and recruiting, positioning one-self as an expert or connecting withlike-minded professionals. For individ-uals, LinkedIn can be passive, as aplace to host a CV, or it can be a moreactive social network in the vein ofFacebook, with the opportunity to postupdates and join LinkedIn Groups.Organizations and employers can

create LinkedIn Groups to add valueby keeping their members communi-cating. Groups function as an interac-tive discussion board or as a landingpage for company announcements.They can be fully public or private for

approved members only, as is theCanadian Society of Nutrition Man-agement group. The Canadian Food In-spection Agency, for example, usestheir company page predominantly topost current job openings. Get familiarwith LinkedIn’s email alert settings tocontrol the notifications sent to yourinbox, as the site tends to be overzeal-ous in the email department. Why useit: networking, finding leads.

FACEBOOK IN YOUR KITCHENIn the beginning, many users turn toFacebook (facebook.com) to stay con-nected with far-flung family or class-mates from the past, but now it’s aprime medium on which to engagecustomers and would-be clients, or tofind suppliers and supplies. There areplenty of users available to be wooed:86 per cent of Canadians have a Face-book profile (Ipsos Reid). If Facebookwere a place, it might be the kitchenof a sitcom family where friends andrelatives drop by unannounced withlife updates or to play some gamesand swap shopping tips. With profes-sional organizations and Fortune 500companies on Facebook getting cozywith advertising options that directtheir ads to those who already “Like”related products, one might also wel-come a knock on the metaphoricalkitchen door from a favourite brand.The best professional Facebook

pages are updated multiple times aweek with posts encouraging people toLike, comment and click on those up-dates. Images have proven to be themost engaging material to post onFacebook, though quality is always theprimary consideration for any update. Seniors’ service provider, Revera

Inc., which runs 250 sites acrossCanada and the U.S., uses their Face-book page to share positive storiesabout “living life to the fullest at anyage.” Their subscribers, also called Fol-

lowers, see links to things like quizzeson arthritis facts, photos from realpeople in their retirement residencesparticipating in events and dialogueson the experience of aging.Kraft Canada has dedicated a page

solely to recipes and kitchen tips fortheir more than 320,000 Followers.They’ve opened the channels of com-munication with their customers whilealso regularly broadcasting reasons forpeople to think “Kraft” next time theyplan a meal. Social media provides an arena for

dissatisfied clients to vent their frus-trations. This fear has driven many amarketing VP away from launching asocial media presence. But failing tocreate a communication hub like aFacebook page won’t stop the criti-cism, it will just drive it elsewhere.Monitoring a social networking profilesuch as a Facebook page to field peo-ple’s concerns returns control to thebrand. Why use it: simple, cheaperthan developing a whole website, an-swer customer questions, share con-tent from a blog, potential access tomillions of Canadians.

TWITTER IN BITE-SIZED PIECESTwitter (twitter.com) is characterizedby its 140-character messages, calledtweets, which cascade from users at arate of 5,700 messages per secondworldwide. Its popularity is on the risein Canada; from 2010 to 2012, Twitteruse nearly doubled, to 19 per cent from10 per cent of the Canadian popula-tion. Think of Twitter like a radio showfor the 21st Century. An individualmight broadcast daily activities, shareideas and ask questions, while also tun-ing into accounts (stations) of interest. A business or organization might

use Twitter to broadcast lunch spe-cials, share relevant news articles and,most importantly, interact with thepublic.



The greatest Twitter myth is thatit’s just people talking about whatthey ate for dinner. While tweetingone’s remarkable borscht technique isacceptable, Twitter facilitates deeperinteraction than a photo of a beet evercould. There is perhaps no better so-cial media tool today than Twitter forcreating and leveraging “weak ties.”Sociologist Mark Granovetter’s weakties theory suggests it is the weakties, people at the edges of our net-works (old classmates, a neighbour’suncle), rather than strong ties (closefriends, spouses, cubicle-mates) whowill link us to new opportunities forsocial and financial growth.Twitter is all about conversations.

It’s increasingly being seen as the placewhere consumers make their decisions.An airline that doesn’t respond to acomplaint about delayed flights mayhave lost a customer – and all that cus-tomer’s followers. Similarly, a local cup-cake shop that addresses a tweetcomplaining of underbaked sweets withan offer to rectify the error could saveand even win customers.The coffee pros at Bunn use Twitter

to educate their 3,500 followers on thefiner points of brewing a rich cup ofcoffee, to promote their products andeven suggest coffee filter craft proj-ects. Health Canada extends their rolein safety to Twitter, by posting currentproduct recalls and food safety tips, aswell as promoting government initia-tives in the health arena. Why use it:conversations with customers, net-work, shared content.

AN ASSORTMENT OF PINTERESTSPinterest (pinterest.com) is a digitalcorkboard where users can link to or“pin” images of interest. It’s a particu-

larly popular social network amongwomen, especially those who like tocollect recipes, do-it-yourself or shoponline, but is emerging as a more di-verse network for information as well.Pinterest’s highly visual design lendsthe network to audiences for whomEnglish is not their first language andthose who may struggle with readingtext on screen. There are about 3.8 mil-lion Canadians already pinning accord-ing to Semiocast.com and businessesand organizations are just starting toget the hang of it. Why use it: share vi-sual content, collect relevant links in avisually stimulating way.

BLOGS BRING ALL TOGETHER Blogs are a place to publish contentfor an online audience. Blogs can beself-contained or operate as part of awebsite. Blog posts are excellent con-tent to share across social networks.Technically speaking, publishing ablog post isn’t much different fromsending an email. In fact, blogs are anefficient, simple way to keep an orga-nization’s website up to date withoutcontracting web designers. Plus, byblogging regularly on topics peopleare searching for, you are givingsearch engines more reasons to link toyou, and therefore more chances forpeople to find you online.For organizations, a blog can be an-

other place to publish importantnewsletter content, to entice new mem-bers and to get out information to thepublic. Businesses may find success inpublishing blog posts that complementtheir products, whether through recipes,sharing research, endorsements, or how-to videos. Why use it: publishing con-tent, keeping online presence current,establishing expertise.

MORE IS NOT ALWAYS BETTERSocial media monitoring can be donein as little as 30 minutes a day, but tomake it an effective part of a businessstrategy, it’s important to approach itthoughtfully. Like any work task, so-cial media management can begin toeat up more time than you have. Howdo you make social media work foryou instead of the other way around?Answer these three questions: what isyour goal, where is your audience andhow much time are you able to com-mit? Decide whether to stay in-houseor contract out social media tasks. Ifyour goals include expanding yourcustomer base, growing your networkor simply learning, social media cantruly be an asset.Log on and try a helping of social

media. You might find it’s just whatyou were craving. ��

Zoey Duncan is a freelancejournalist and communica-tions director with ZEDSCommunication ConsultingCorporation. ZEDS special-izes in writing services, so-cial media consulting forbeginners and bringing hu-mour to corporate communications.• www.ZEDScc.com

If your goals include expanding your customer base, growing your network orsimply learning, social media can truly be an asset


FIRST - FOOD CHOICESStress can cause wear and tear onhealthy eating habits. Adults typicallyeat at least one meal per day in thework place. Time demands lead to thesearch for convenience foods as ready-made meals at the grocery store or aquick bite from a fast-food restaurant.These foods are processed and havehigh fat and sodium. Excess sodiumintake is a known risk factor for highblood pressure (the majority of Cana-dians eat too much sodium). The otherpartner in crime, saturated and transfats, can increase LDL cholesterol inthe blood, another risk factor for heartdisease. Although convenience foodscan save time, these choices can leadto costly health effects in the future.Stress also impacts our appetite and

food cravings. Research has demon-strated that stress is linked to in-creased intake of high-fat, high-sugarfoods. There are two potential path-ways for how stress impacts ourchoices. First, stress increases the se-cretion of cortisol which is an ap-petite-stimulating hormone. Second,consumption of food stimulates the“reward” centre in the brain which canprovide temporary relief of stress,hence the concept of emotional eat-ing. The short-lived relief from emo-tional eating is often followed byfeelings of guilt, shame and furtherstress related to the awareness of theunhealthy choices being made. Theseinfluences of stress on eating patternsemphasize the need to create a sup-portive environment to promotehealthy food choices.It is important to have strategies to

help make the healthy choice the eas-ier choice. Keeping healthy snacks onhand at home and at work help to fendoff temptation to purchase items fromvending machines or cafeterias. Choosea variety of foods full of colour likefresh fruit, vegetable sticks, a handful

Good nutrition is an important partner of physical activity. The 2004Canadian Community Health Survey Cycle 2.2 included a nutritioncomponent that revealed eating patterns of Canadians. Fifty percent of women and 70 per cent of men were found to be eating

more calories, or energy, than they need. How our energy intake is distrib-uted over carbohydrate, protein and fat is an important concept in healthyeating. Not only are the majority of Canadians eating too many calories, 25per cent of males and 23 per cent of females are eating too much fat. Thesurvey also revealed that many adults do not meet their calcium and vita-min D requirements. These numbers point to the urgent need to shift theway Canadians eat to promote health and decrease the rate of chronic dis-eases. Maintaining good health and managing weight have been reported byCanadians as important factors in making food choices. Fat content was alsofound to be the basis for food-related decisions in 76 per cent of Canadi-ans. These findings demonstrate that while Canadians are trying to makehealthy food choices, excessive energy and fat intake is still prevalent.

USE IT OR LOSE ITUSE IT OR LOSE ITHow exercise and diet can relieve or preventthe stresses and strains of the job

By Marlo Brausse, BAJS, AFLCA; and Janine Elenko, RD


of unsalted nuts, low-fat Greek yogurtor a small whole-wheat tortilla withnatural peanut butter and banana.

NEXT – PHYSICAL ACTIVITY The importance of regular exercise isnecessary for good physical health andmental well-being. When we are phys-ically active, the body responds withpositive signs: the ability to cope withstress, improved sleep patterns, in-creased motivation, positive thoughtpatterns and a stronger immune sys-tem. A lack of physical activity canshow up as aches and pains in theback, knees, hips, and a weakened im-mune system. As we age, we naturally start to lose

lean muscle mass. A recent study re-ports that we will lose 50 per cent ofour muscle mass between the ages of20 and 90 with the majority lost (30per cent) between 50 and 70 years ofage. How much muscle is lost and howfast it happens depends a lot on howwell we take care of our bodies. Peoplewho live a sedentary lifestyle lose mus-cle at a faster rate; in other words, weneed to use it or we lose it.Muscles become weaker and bone

density decreases through the agingprocess. Loss in bone density and mus-cle affects coordination which can leadto more slips and falls resulting in pos-sible breaks and fractures. Gaining sta-bility and building muscle can beimproved through small, routine, bal-ance-challenges like standing on onefoot when washing the dishes or whenbrushing your teeth. Research hasshown that if an individual older than65 falls and breaks a bone, it has the po-tential to substantially lower overall lifeexpectancy. This alone is significant.In 2011, Statistics Canada’s Canadian

Health Measures Survey, a joint venturewith Health Canada and Public HealthAgency of Canada reported that fewerthan 15 per cent of Canadian adults metthe required guidelines of 150 minutesof moderate-to-vigorous physical activ-ity each week. Furthermore, the studyindicates that males (17 per cent) wereslightly more active than females (13per cent) and the younger populationaged 18 to 39 years (19 per cent) weremore likely to meet the guidelines forphysical activity compared to adultsaged 40 to 59 years (13 per cent) and 60to 79 years (11 per cent). This study

also shows that physical activity inCanadians decreases with age.Most participants report not having

enough time in their schedule as ahuge factor in not being physically ac-tive. Yet, physical activity is one of themain contributing factors in reducingstress and maintaining balance.The great news is that it is never

too late, or too early, to work onmaintaining, building and protectingyour muscle. Staying active and exer-cising regularly can significantly slowmuscle loss due to aging along with alist of other benefits. So, how do wemake the time and what exercises aremost effective?As a beginner, it is often over-

whelming to know where to start andhow to balance a workout regime. TheCanadian Physical Activity Guidelinesfor Adults 18-64 Years recommends atleast 150 minutes of moderate-to-vig-orous intensity aerobic activity perweek, in 10-minute bouts or more. Theguide also recommends adding muscle-and bone-strengthening activitiesusing your major muscle groups atleast two days per week. Check out ourlist of strength training exercises

EXERCISE: START NOW!Here is a list of strength training exercises that are aimed at targeting each major muscle group. These exercises can be addedto your daily routine either at home, at the gym, or at the office. Pick a time and place and start to move! Complete eight to 10repetitions of one or two exercises from each muscle group, twice through. By adding some or all of these exercises into yourworkout program, you will start to see results. Try these exercises in your morning routine, your lunch break or while watchingTV. Remember, 10-minute bouts of exercise can be just as effective as a steady 60 minute workout if you have enough intensity.Work towards increasing your activity to three times a week and the gains will significantly increase.

Shoulders (deltoid): Overhead press or anterior raise with small hand held weights.Arms (tricep, bicep): Bicep or hammer curls and overhead tricep extensions using small hand held weights. Tricep dips can bedone with your own body weight.Thighs (quadriceps, hamstrings): lunges, squats, and/or deadlifts with or without added hand weights. Back (rhomboids, trapezius muscles, latissimus dorsi): Deadlifts, squatted narrow rows and reverse flies with hand held weights.Calf (gastrocnemius, soleus): calf raise with or without added hand held weights or walking up several flights of stairs.Abdominals (rectus abdominals, internal and external obliques, transverse abdominals): crunches, oblique twist, pelvic tilts,and planks.Chest (pectoralis major and minor): push-ups and bench press with hand weights or barbell. Glutes (minimus, medius, maximus): wall or narrow squats with or without handheld weights and leg press.

below. Cardiovascular training alonesuch as jogging or cycling is notenough. Adding weight exercises toyour regime just twice a week will helpto build and protect muscles while alsoaiding in motivation levels, metabo-lism and stress. Strength training ex-ercises are critical in assisting withweight loss while also helping to main-tain bone density and muscle strength. Making change is not easy, but there

is professional help. The Dietitians ofCanada website (www.dietitians.ca)has tools available to identify areas ofyour eating pattern to target forchange and to assist in meal planning.EatRight Ontario (www.eatrighton-tario.ca) is another resource that hasideas on how to create healthy lunchesto take to work rather than purchas-ing meals on the run. You can also finda menu-planner tool in this site thatcaters to various health goals includ-ing eating right with a busy lifestyle.

Regular exercise and proper nutri-tion play an overall factor in our well-being. Developing a supportiveenvironment within the workforce isimportant to help carry healthy habitsthroughout the day. Building a sup-port group at work is a great way toshare new recipes or exercise ideasand build healthy working relation-ships to aid in stress reduction. Reg-istered dietitians and certifiedpersonal and group fitness trainerscan be valuable resources to help atboth the individual level and in theworkplace. ��


Marlo Brausse is a certifiedgroup fitness, yoga, andPilates instructor and a mem-ber of the Alberta FitnessLeadership Association. InJanuary 2013, she openedBarre Body Studio, a fitnessfacility, in Calgary.• [email protected]

Janine Elenko is a registereddietitian who completed theSoutheastern Ontario DieteticInternship Program with afocus on community nutrition.She works in neuro-rehabili-tation in Calgary.• [email protected]


One of the highlights of The As-sociation of Nutrition andFoodservice Professionals’ re-cent national leadership con-ference in Savannah, Georgia,

was the announcement by its founda-tion, The Nutrition and FoodserviceEducation Foundation (NFEF), of thefirst activity of its newly expandedmission aimed at encouraging innova-tion and leadership among nutritionand foodservice professionals.NFEF partnered with Technomic,

one of the nation’s leading food re-search firms, on a project that yieldeddata-driven evidence about emergingtrends in the dining habits and pref-erences of long-term care residents, atopic that NFEF believes will increas-ingly impact the nutrition and food-service profession. “The aging of the Baby Boom gen-

eration is heading into a new phasethat will bring significant change tothe way senior living facilities ap-proach food service and nutrition,”said NFEF board of trustees chair,Vicky Kearney, CDM, CFPP. “This re-search validates the current dialogueamong industry leaders and demon-strates a pressing need to take thenecessary steps to equip the seniorliving industry with best practices andtactical solutions.”Technomic surveyed 500 residents

of long-term care facilities, includingthose in assisted living, continuouscare retirement centres, nursing

homes and senior living; 500 familymember decision makers; and 400ANFP members. Qualitative interviewswere also held with ANFP and NFEFboard members, resulting in severalkey findings.

FOODSERVICE TRENDSANFP members generally agree thatthe foodservice trends surroundinghealth (e.g., freshness, low sodium,low sugar or sugar free, “better foryou,” etc.) are most important to fa-cilities; however, other food trends,such as ethnic foods, are gainingawareness or becoming more impor-tant. Foodservice programs are seekingproducts that meet these trends whilemaintaining or lowering food costs.

DECISION-MAKING FACTORSFor residents and family members, foodservice is one of the most important de-cision-making factors when choosing along-term facility (90 per cent).

FOODSERVICE SATISFACTIONMore than half (52 per cent) suggestthat there are currently enough “bet-ter for you” foods and those with nu-tritional supplements, indicating thatthese areas should no longer be afocus. Residents are generally satisfiedwith their facility’s food service, butwant more snacking options (40 percent), dining hours available all day(39 per cent), fresh (39 per cent), andgrab-and-go options (38 per cent).

EMERGING TRENDSThe ANFP announces

results of thefirst project of itsexpanded mission

By Ginger W. Cater, MEd, CDM, CFPP


CHANGING NEEDSResident demographics are changingsignificantly. A younger population ismoving in and staying in long-termcare facilities for longer periods oftime. These residents are more “food-centric” and more vocal about foodpreferences and satisfaction. ANFPmembers anticipate several changes inthe next five years including chang-ing menu offerings (86 per cent). Amajority of members also anticipatemore flexibility around timing ofmeals (71 per cent) and thinkchanges will occur with dining op-tions in their facility (67 per cent).Not surprisingly, 70 per cent believeresident demographics will change,most likely leading to the anticipatedfoodservice changes.

FUTURE FOODSERVICE TRENDSUnique and innovative food offerings,as well as authentic ethnic foods, areexpected to become extremely impor-tant in the coming years as the BabyBoomers begin moving into thesetypes of facilities. Younger residentsare more aware of green, organic/nat-ural and local-sourcing practices,which are likely to gain importance inthe next five years.

SHIFT TO NEIGHBOURHOOD MODELThe need to commercialize food serviceis widely recognized. The model willshift from “medical” to “neighbour-hood,” changing most factors currentlysurrounding foodservice programs. Fa-cilities will have to renovate buildingstructures to add mini kitchens to eachneighbourhood, making the central-ized kitchen used mostly for storageand prep. Staffing needs will change,as universal workers are responsible forall aspects of care and day-to-day lifein neighbourhoods, requiring cross-trained staff with knowledge and ex-pertise across all areas.

FUTURE EXPECTATIONSTo meet changing resident needs,ANFP members expect changes tofoodservice areas in the next fiveyears, offering residents more flexi-bility and variety. Carts/kiosks, snackshops, alcohol service, conveniencestores and food courts are expectedto become more commonplace inlong-term care facilities. It is ex-pected that dining rooms with wait-staff will still be common in the nextfive years; however, they will likelyresemble restaurant service with afull menu.

FUTURE CHALLENGESDespite the pending changes, a major-ity of long-term care facilities do notplan to add staff, specialists, outsideservices, or make significant invest-ments due to budget constraints. As aconsequence, foodservice departmentsneed to be more vocal about the valuethat they provide to long-term care fa-cilities in order to “win” bigger budg-ets. Cross-trained foodservice staff willalso be needed in order to developknowledge and skills in culinary, nu-trition and sanitation.

LONG-TERM IMPLICATIONSResident needs are changing, andfoodservice programs have to evolve inorder to meet those needs. As thesechanges occur, food service will playan even greater role in resident deci-sion making and satisfaction. As resi-dents mention their desire for moreflexibility and variety, it is importantthat foodservice programs/serviceareas meet these needs. It is also ex-tremely important for these facilitiesto maintain the balance of health/nu-trition with taste/flavour when devel-oping new menu options. Trends willgreatly impact menu, preparationmethods, facility design and staffing –investment is required.

IMPLICATIONS FOR SUPPLIERSFoodservice programs have to evolvein order to meet residents’ changingneeds, providing opportunity for sup-pliers to be a valuable resource. Com-munication and collaboration as wellas staying ahead of trends that impactmenus, preparation methods, facilitydesign, and staffing, will allow forseamless transitions for both suppliersand operators. ��

Ginger W. Cater is employedby Healthcare ServicesGroup, currently contractedto Glorified Health and Re-habilitation in Greenville,South Carolina as a managerof nutritional services. She isthe immediate past chair ofthe board for the Association of Nutrition & Food-service Professionals.• [email protected]


The Canadian organic industry has seenunprecedented growth, tripling since2006, and is now worth $3 billion per

year, making it the fourth largest in theworld. Though the number of Canadian farmsdecreased 17 per cent from 2001 to 2011,

certified organic farms grew by 66.5 per cent, according tothe Canada Organic Trade Association (COTA). The organic in-dustry’s boom comes as implementation of mandatory regu-lation standards in 2009 created transparency and increasedconsumer confidence. Now, more than half of Canadians buysome type of organic product each week and consumption isset to increase with 98 per cent committing to increasing ormaintaining their purchases of organic fruit and vegetablesover the next year. Not surprisingly, urban populations,young families and university-educated consumers have thehighest rate of buying organic. The most common appeal of organics is the improved en-

vironmental impact through ecological sustainability, butnearly half of proponents also feel organic is a healthier,more nutritious choice and want to avoid genetically engi-neered foods. Consumers wishing to reduce exposure to syn-thetic pesticides and herbicides may buy organic versions ofproduce. Furthermore, different ethical standards such asanimal welfare regulations and safer working conditions forfarmers may also motivate customers to buy certain products.Today, competition and economies of scale are making or-ganic foods more accessible. According to COTA research, allsocio-economic categories purchase organic food which theyfeel discredits the common misconception that organic prod-ucts are too expensive for many Canadians.Canadian organic consumers want Canadian products, as

shown by the 48 per cent market share going to Canadian-produced goods. Both organic and conventional agriculturesectors have recognized consumer demand for local (but notnecessarily organic) foods and their perceived benefits, suchas being more nutritious, fresher and supporting their localeconomy. Furthermore, The National Farmers’ Market ImpactStudy 2009 Report found that local Canadian farmers’ mar-kets created an economic impact of a little more than $3 bil-

lion in 2008. The study also found 92 per cent of shoppersconsider it important to buy directly from their farmer andthat farmers’ markets are the number-two source of groceriesfor 62 per cent of shoppers. Of those not shopping at farm-ers’ markets, 48 per cent state they have no accessible localmarket. Still, the amount of farmers’ markets and Commu-nity Supported Agriculture (CSA) programs continue to in-crease. In Ontario, for example, farmers’ markets grew from 60in 1990 to 181 by 2012, and CSA initiatives have climbedfrom zero to 228.Buying local has also captured the attention of big busi-

ness. According to a 2013 national survey, healthcare facilitiesand universities have indicated an interest in increasing theirlocal food activity, similarly reporting increased quality, fresh-ness, taste and nutrition as key benefits of local food pro-curement. To assist with this movement, provincial initiativesare creating easy access to affordable, consistent and safe foodsources imperative to successful institutional and local foodrelationships. They link local farmers with healthcare facilities

Buy Organic? Buy Local?There is still much to be said about whether customers are willing to pay more

By Shayna McCagg

ASK AN EXPERT


and schools to help farmers meet strict safety and traceabil-ity standards and to abide by contractual agreements requiredby foodservice operations. Large food distributers such as Ara-mark, Gordon Food Service and Sysco have committed tosourcing more local food for their clients, and many institu-tions are taking steps to gain a greater connection to localproducts including using local food in special event meals,hosting farmers’ markets, featuring local vegetables in saladbars, planting vegetables gardens, incorporating a featuredlocal item on the menu or participating in CSA baskets.However, local does not necessarily equal organic or sus-

tainable production. A large spectrum exists between organicand conventional farming methods. Some farmers may pro-duce food with sustainable methods but choose not to pro-ceed with certification due to cost or other barriers. Forexample, an Ontario grass-fed beef farmer whose operation isnot certified organic argues that developing a relationshipwith your farmer fosters trust and allows the customer toexert influence on production methods. This creates a sus-tainable food system that fairly compensates the farmer. Incontrast, his neighbour, a certified-organic vegetable farmer,counters that organic certification serves as an important

regulatory standard that guarantees farmers are accountablefor their production methods, an assurance especially im-portant to those consumers who are unable to get to knowtheir local producer As customers become more aware of food production meth-

ods, their desire to be more connected with food becomesmore prevalent. So, programs like Local Food Plus, a Cana-dian non-profit, and Équiterre, a NGO operating in Quebec,are being created. Their mandate is to source local foodfarmed with improved sustainability measures (certified-or-ganic or not) and to facilitate procurement agreements withinstitutions. Initiatives like these that amalgamate the ben-efits of both local and sustainable production are gainingsupport from farmers and consumers alike which will onlybenefit this rapidly expanding market. ��

Shayna McCagg, a clinical and consulting dietitian and member of the OntarioLong Term Care Action Group, has advocated for food security initiatives formore than six years through writing and volunteering for associations such asJust Food and completing an Organic Farm Internship to gain better under-standing of alternate food systems.• [email protected]

ASK AN EXPERT

Food for Thought: Fanshawe CollegeFood & Nutrition ManagementFULLY ACCREDITED BY THE CSNM

Pursue a career as a service manager in the dynamic, growing food service industry. Areas of studyinclude nutrition, food science, menu planning, maintenance, budgeting and human relations.

Transform your college diploma into a degree!

For more information,Contact Tracy Jones, Coordinator(519) 452-4430, ext. 4868 [email protected]

Culinary Skills – Chef Training(1-year certificate)

CulinaryManagement Diploma

(1 year after Chef TrainingCertificate)

Food & NutritionManagement Diploma

(1 year after Chef TrainingCertificate)

CSNM Accredited

Honours Specializationin Nutrition andDietetics Degree(Brescia College,

University of WesternOntario)

Registered DietitianInternship


CSNM MEMBER PROFILE

An Appetite for EducationNutrition manager program takes a bigger slice of the scholastic pie

By Jamie Parcells

When it comes to dishing out qual-ity online education for aspiringnutrition managers, one Alberta-

based college continues to provide a full-meal deal.Since its inception in 2007, Bow Valley

College’s Nutrition Manager program continues to make con-siderable strides (in an online format) for those looking fora career in food service. Bow Valley showcases a number ofonline distance education programs, but the development ofthe Nutrition Manager Program was a combination of ex-panding the college’s current menu of online education pro-grams and futureforecasting. The program (designed

as a part-time programformat) is marketed asbeing accessible, feasibleand affordable and isbased on the CanadianSociety of Nutrition Man-agement (CSNM) entry-level core competencies and standards to ensure consistencywith professional expectations and current practice. The program provides the skills required for a career in the

foodservice industry, and graduates earn a certificate in nu-trition management. “The program is ideal for individualswho are already working in the industry,” says Sandra Follett,registered dietitian and program lead. “Most of our studentsare working in the food industry at some level, but they areall after qualifications and knowledge designed to foster op-portunities for career advancement.” Follett adds that since its inception, enrolment in the pro-

gram has grown by approximately 300 per cent and the col-lege has recently hired additional staff to accommodate theincreased demand. Its recent accreditation awarded in 2011by the CSNM has generated interest from numerous parts ofthe country – all signs suggest a very positive outlook forthe online format. The program’s advisory committee, comprised of CSNM

members, student graduates, present students and stake-holders in the community, provide essential feedback fromthe industry. “Their connection with the larger industry andthe input they provide has been essential to our continuedsuccess,” she says. “We have expanded beyond Alberta’s borders. Of all of our

students, 50 per cent are from Alberta, 25 per cent from B.C.,18 per cent from Ontario and the remainder from other partsof the country,” says Follett. “These numbers are indicativeof the fact that online education works. It’s like another piecethat fits nicely into the puzzle of people’s everyday lives. Allthat is required for success is a genuine interest in food serv-

ice, commitment and In-ternet access.” Once students complete

the program, they canapply for membership withthe CSNM, thereby increas-ing their marketability.“There are substantial ca-reer opportunities avail-able to those who have

obtained the qualifications and membership in the CSNM,” saysFollett. The CSNM is a recognized leader in food service and in pro-

viding information to food service managers. Members of theCSNM have access to a continuing competency program. “Em-ployers know that if an applicant is a CSNM member, theymeet the standards,” says Follett. Admission to Bow Valley’s Nutrition Manager Program does

not require food service experience, but it is an asset – alongwith basic computer skills. A high school diploma and creditin English are required for admission. The program consists ofeight courses and one eight-week work experience, an in-crease from six weeks when the program first started. “Based on feedback form our preceptors and program ad-

visory committee, we wanted to provide sufficient time topractice all those skills needed for today’s foodservice worksetting,” says Follett. Students have three years to completethe program and a maximum six months to complete any one

“All that is required for success is a genuineinterest in food service, commitment

and Internet access.”~ Sandra Follett, RD, program lead, Nutrition Manager Program


IFC Aliments ED Foods www.ed.ca

13 Culinary Software www.cheftec.com

5 Dure Foods Ltd. www.durefoods.com

15 Fanshawe College www.fanshawec.ca

OBC Maple Leaf www.mapleleaffoodservice.com

IBC Olymel www.olymelfork.com

11 Thermodyne Foodservice Products, Inc. www.tdyne.com

ADVERTISERS’ INDEX

course. “Students can work at their own pace and acceleratetheir completion time – depending on how much quality timethey can devote to it,” Follet says. Tuition for the entire program – from start to finish – is

approximately $3,500 and, adhering to its promise of af-fordability, students can pay for each individual course asthey go. “The cost is wonderful. I didn’t have to fork out the money

all at one time and that was one of the primary reasons thatattracted me to the program,” asserts recent program gradu-ate Sheila Dalpre. “I work as a chef manager and, having moved to a new fa-

cility where the job involved more intermediate and complexcare, I knew that I needed additional training. It took methree years to complete the program, but the staff were bothsupportive and accommodating. This was another great sell-ing point for me,” she asserts. Dalpre is currently pursuing membership in the CSNM and

offers advice to those considering enrolling in Bow Valley’sNutrition Manager Program. “Time management and disci-pline are very important. The course is heavy – especially ifyou are working full time – but with personal commitmentand all that the program has to offer, completion is incredi-bly doable and highly rewarding,” she says “I know that Ijust graduated last November, but I have to say that I amquite proud of myself,” she says. ��

Jamie Parcells is the publisher of Food Service & Nutrition Canadian Society ofNutrition Management News. • [email protected]

FOOD FOR THOUGHTEight courses and work experience placements arecompleted part-time over three years.

COURSE CREDITS HOURS

Introduction toNutrition Management 1 15

Business Communication 3 45

Food Service Safety 3 45

Foundations of Nutrition 3 45

Clinical Nutrition 3 45

Human Resources forNutrition Managers 4 60

Food Production Management 3 45

Business Management 3 45

Nutrition ManagerWork Experience 5 320


TBDAlberta Foodservice ExpoEdmonton, ABwww.albertafoodserviceexpo.ca

MARCH 2 – 4CRFA Foodservice 2014Toronto, ONwww.crfashow.ca

APRIL 1 – 3Ontario Long-Term CareAssociation ConferenceToronto, ON www.crfashow.ca

APRIL 22 – 25Diabetes Educator CourseVancouver, B.C.www.interprofessional.ubc.caT

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ASNMTODAY’S DIETITIAN MAGAZINE HAS RELEASED A SURVEY IN THE U.S. IN WHICH 500 DIETITIANS WERE ASKED FOR THEIRpredictions on rising nutrition trends in 2014. Gluten-free was cited as the number-one food trend. Despite the lack of proof thatwheat or gluten elimination diets support weight loss or health, consumers without clinical disorders or disease continue tosearch for ways to control their weight. Other trends include a rise in the use of ancient grains, kale, coconut oil and omega-3ALA-rich Chia seeds. The survey also predicts a rise in the number of grocery shoppers looking for healthier choices as well asan increased consumer interest in nutrition and weight loss. Shoppers will also place more importance on locally-grown productsand sustainable goods. Also identified – more televised programs with doctors, dietitians and health-focused chefs promotinghealth and wellness. As well, social media will play a larger role as more consumers turn to diet and health blogs for advice.

PSNMPSNM HELD A VERY SUCCESSFUL EDUCATION EVENT LAST OCTOBER. FIRE ON ALL CYLINDERS, THE SPIRIT OF TEAMWORKwas hosted by Planet Clean, a company that provides alternatives to chemical-based cleaning. Members were treated to a day ofinteractive learning led by Joyanne Landers of Elephant Ears Training. Joyanne has gained a solid reputation for her 25 years asa facilitator and trainer. Attendees said they found her learning sessions practical and easy to apply in real-world situations.Kathi Holt, provincial rep, presented the 2013 CSNM Scholarship to Shane Bowman, a Langara College Student who is em-

ployed full time at Selkirk Place in Victoria while he continues his studies.In November, members met at Windermere Care Center, a 211-bed complex care facility in Vancouver, and welcomed Nestle Pro-

fessional to discuss Supplements, Tube Feedings as well as Med Pass. Winnie Li and Cezanne Goos also discussed the benefits ofusing Thicken up Clear vs any type of thickener that relies on a corn starch base to thicken. Attendees had the opportunity tosee the ease in which the product gels, as well as taste the product after mixing into several different beverages.

SSNMSASKATCHEWAN WILL HOST THE CSNM 2014 NATIONAL CONFERENCE IN CONJUNCTION WITH THE SSNM (SASKATCHEWANSociety of Nutrition Management) in Regina on May 7-9, 2014. This is a great opportunity to bring local and national memberstogether to showcase what Saskatchewan has to offer. SSNM held its first successful Potluck Social last November in Saskatoon.SSNM hopes to host more events in the near future. Congratulations to Bolanle Amusa and Jayci Merkosky, winners of the half-price conference registration fee door prizes!

OSNMTHE HAMILTON/NIAGARA CHAPTER HOSTED ITS CONFERENCE LAST SEPTEMBER FOLLOWED BY AN EDUCATION DAY INNovember. Angelo Collalillo from Complete Purchasing spoke on improving profit lines in your cafeteria and added insight intoresidents of the future and what will be expected from your LTC Food Service. The bulk of the day was spent with Soo Ching Kikutawho prepared participants for the RCI. She presented what will happen from the time the inspectors arrive and how to preparefor an inspection. Delegates went away with knowledge of the new process for inspections for MOHLTC.The Grey/Bruce Chapter held its fall symposium in Stratford this year with 3 CE points awarded to the 60 members who at-

tended. The day started off with the Canadian Food Inspection Agency speaking on best-before dates and what they really mean.Paula Blagrave, RD, spoke on RAI-MDS documentation, and the day ended with Pat Morden speaking on leadership today for abetter tomorrow. The chapter will continue to donate to the Lunch and Learn Program and the Good Food Box.Preparation is underway for the 2014 Conference and AGM set for September in Eastern Ontario.

INDUSTRY & CSNM NEWS


INDUSTRY & CSNM NEWS

APRIL 28 – 30Ontario Association of Non-ProfitHomes & Services for SeniorsToronto, ON www.oanhss.org

MAY 7 – 9CSNM Conference/AGMRegina, [email protected]

MAY 25 – 27British Columbia Continuing CareProviders Association ConferenceWhistler, B.C. [email protected]

JUNE 2 –4Canada Building Green CouncilToronto, [email protected] T

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ATLANTICDURING THE HOLIDAYS, LOCAL NUTRITIONmanagers were delighted to get together tocelebrate the season. They were served a de-licious lunch at the College of the North At-lantic which was prepared by the studentsof 2013 Gold Plate Medal Award Winner ChefRoger Andrews. This get-together was spe-cial as members celebrated the career andretirement of long-time CSNM memberBernadette Cocker. Bernadette has been aCSNM member for more than 35 years andserved as president in 1996-1997. She rep-resented the province of Newfoundland andLabrador for many years as a strong advo-cate for the profession and has mentoredmany nutrition managers.

Empowering members. Creating leaders. Building professional excellence.

Nutrition and Hydration Week: Global Challenge NUTRITION AND HYDRATION WEEK 2014, MARCH 17 TO 23, IS Acollaboration between the Hospital Caterers Association (HCA), National Asso-ciation of Care Catering (NACC) and Patient Safety First. We are asking every-one to pledge their support for raising awareness of nutrition and hydration asan essential element of care. What can you do? The most important thing is to get involved and to make

that commitment to make a difference to the people in your care. Show yourcommitment now by pledging your support on the Nutrition and HydrationWeek 2014 website nutritionandhydrationweek.co.uk. You will find a selectionof activities that you can pledge to do during the week. You will also find arange of resources to help you plan your week. We have developed a campaignhandbook packed with information, suggestions and tips – it’s ready to bedownloaded. The second-most important thing you can do is to tell everyonethat you are supporting Nutrition and Hydration Week 2014. Contact us viathe website or on Twitter: @NHWeek.

JOIN US!BOOK NOW!

2014 Conference & AGMMay 7 - 9, 2014 – Regina, Saskatchewan

Radisson Plaza HotelTo learn more about the conference program,

visit our website – www.csnm.ca

SERVING UP SOCIAL MEDIACompetency 1.0 Professionalism

1. What percentage of Canadians have a Facebook profile?A - 19%B - 62%C - 86%D - 100%

2. A good social media tool to use for training videos is:A - VineB - PinterestC - MeetupD - Snapchat

3. One of the key considerations in engaging in social media is:A - Your computer’s RAMB - TimeC - PopularityD - Your smartphone

4. Social media is: A - A one-way communication method B - A set of tools to engage with othersC - Unlikely to relate to real-life goals D - All of the above

USE IT OR LOSE ITCompetency 3.0 Nutrition and Healthy Living

1. As we age, we start to lose muscle, balance and bone density. What should we do to combat these factors?A - Spend more time outdoorsB - Spend more time reading about health and wellnessC - Make physical activity a part of our regular routineD - Focus only on following a dietary plan

2. The Canadian Physical Activity Guidelines recommends how many minutes of moderate-to-vigorous intensity aerobic activity per week?A - 75 minutesB - Two 60-minute sessionsC - 30 minutesD - 150 minutes

3. Stress may lead to increased intake of:A - VegetablesB - FruitC - High-fibre foodsD - High-fat and high-sugar foods

4. Adult Canadians tend to fall short of recommended intakefor this nutrient:A - CaloriesB - CalciumC - Fat D - Sugar

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: 1-866-355-2766FAX: (416) 441-0591

�

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


The Winning Business PlanA good plan is not just a document, it’s a guideline to success

Every entrepreneur and businesspersonwants to succeed; nobody starts a busi-ness with failure in mind. While some

may get by on sheer tenacity and skills, mostof us require a winning business plan. The business plan has become synonymous

with financing and investors. Although a business plan istypically required to properly appraise the value and feasi-bility of a business, it has evolved to be far more useful to theowners and operators themselves. This tool has the ability todrive your company from concept to reality. It also allowsyou to set goals and milestones to ensure your company is al-ways growing according to the plan you set out.There is an abundance of resources available; a simple on-

line search will reveal hundreds of business plan templatesand philosophies. The challenge is to understand your busi-ness model, clientele, target markets and identify what suc-cess looks like to you. Is success defined as a total revenuebenchmark, a change in legislation, a cultural revolutionwithin an industry? How do you define success? What is theend-goal for you and your company? How do you know if youare winning? Once you have clearly identified and committedyourself to your goals, the writing will flow smoothly.

EXECUTIVE SUMMARY The executive summary gives an overview of what your com-pany does and why you do it. Do you provide a service, prod-uct or both? What makes your service or product unique?How can your product or service make a difference in thelives of your potential customers? This will set the tone foryour company. Who are you? People buy people. Demon-strating your knowledge, skillset and passions allows poten-tial clients and investors to understand who is driving thebusiness. People will buy from people they trust, respect andbelieve. Be a subject matter expert and demonstrate that.

BUSINESS STRATEGY How will you convert your concept into reality? It is imper-ative to demonstrate a logical and sound strategy. This isyour opportunity to systematically explain how you will pro-

duce your product or service from the design phase throughto completion. This includes creating other resources as well: • Operations Plan – How will your business operate? Under-standing the time, resources and personnel required is of theutmost importance. By establishing how your company workson a daily basis, you will streamline your processes and be-come much more efficient in your service or product delivery. • Marketing Strategy – How will you get your brand into themarketplace? Understanding your target market is the key toa successful strategy which may include word of mouth, net-working, formal proposals, advertising, social media orprinted materials and, in most cases, a mix of several. Someof the most successful organizations offer educational op-portunities pertaining to their target market which, in turn,creates interest and buy-in. • Community Outreach – Giving back to the community inwhich your business will operate is common in today’s mar-ketplace. Plan to be involved in events that support causesthat align well with your organization. Create a corporateculture where you and your personnel care and are involved.

EVALUATION AND EVOLUTION Understanding what success looks like to you and your or-ganization may change over time. Organizational strengthsand weaknesses will surface and it is absolutely critical to beaware of these and tailor your approach. As opportunitiesevolve, legislations change and competition becomes fierce,winning companies are those who truthfully gauge their per-formance, reassess their strategy and realign themselves tomeet the changing needs of their market. Creating a winning business plan is enjoyable and reward-

ing. Set realistic and quantifiable goals. Re-evaluate and cri-tique your plan regularly to ensure your business is meetingthe needs of your clients while providing you with a profit.Most importantly, remember that a business plan is not justa document but a guideline and map to success. ��

Kyle Donovan is the corporate solutions manager for Seasons Care Inc., a con-sulting dieticians network specializing in seniors nutrition in long-term carehomes, retirement homes and private practices throughout Canada.• www.seasonscare.com

MANAGEMENT NOTEBOOK

By Kyle Donovan

À LA CARTE


THERMODYNE FOODSERVICE PRODUCTS, INC.Primarily used in institutional, industrial, and commercial kitchens, Commercial Food Warmers offer a ver-satility and ease of use not seen in traditional convection models. They feature our patented Fluid Shelf®Technology, in which low-temperature heat is transferred throughout each shelf rather than through theair, ensuring food quality and safety while allowing food products to be held for extended periods foroptimal quality and yield. For more information, visit www.tdyne.com.

MAPLE LEAF FOODSERVICEMaple Leaf Foodservice, a division of Maple Leaf Foods Inc., is Canada’s leading processed meatprovider. We are proud of our 100+ year history with our powerhouse brands like Schneider’s, Olympic,Burns and Maple Leaf. Our commitment to being a food safety leader, to reducing sodium and to intro-ducing new product innovation, have made us the top-of-mind protein supplier to the healthcare andhospitality market. For recipe ideas, visit www.mapleleaffoodservice.com.

ALIMENTS ED FOODSSince 1951, Aliments ED Foods has specialized in manufacturing soup bases, soup mixes, boosters, sea-sonings and gravy mixes for the food service and the industrial markets. Gold Rated HACCP facility, GFSIrecognized SQF 2000 certification, knowledgeable staff and a home-style approach toward recipe de-velopment, have contributed to the success behind thousands of private-label products and its ownbrands: LUDA Inspiration, LUDA H, LUDA Original, LUDA Booster and LUDA ED. For information on Ali-ments ED Foods’ products and services, please visit www.ed.ca.

FANSHAWE COLLEGE – FOOD & 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.

CULINARY SOFTWARECulinary Software Services is the leader in back-of-the-house technology for the foodservice industry.ChefTec and CorTec Software provide state-of-the-art inventory control, recipe and menu costing, pur-chasing and ordering, sales analysis and menu engineering, production management, waste and lottracking and nutritional analysis. Systems available for independent restaurants to multi-unit and com-plex operations. For more information, visit www.cheftec.com

OLYMEL HEALTH & WELLNESS PROGRAMPromoting healthy eating habits is now easy with Olymel’s range of more than 100 pork, chicken andturkey products specially developed to meet the highest nutritional standards. In our Heath & Wellnessprogram, you will also discover menu and recipe suggestions meeting both flavour expectations andhealth requirements. Each recipe comes with nutritional information, Canada’s Food Guide portions, Al-lergens and Food exchange system. Download your free copy of the program at www.olymelfork.com.

DURE FOODS LTD.Dure FoodsLtd. is a Canadian family company that has been blending and packing fine powder productsfor more than 30 years. We offer many flavoured Cappuccinos, Hot Chocolates, Cappuccino Foamer,Chai Tea, Smoothies, Vending and Reliquifying Creamers and Sugar. All are available under our labeland within our private label program. Our in-house Quality Assurance lab maintains strict quality con-trol as well as product research and development. GFSI Certified. Visit www.durefoods.com.

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