Inside this issue - Research Institute for Aging | Research Institute … · Like us on Facebook:...
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News Inside this issue: > Making the Most of Mealmes (M3): Results are in! Page 2 > Nutrion in Disguise Page 3 > Super Menus in Long-Term Care: What’s Next? Page 3 > Exploring Beans for Healthy Aging Page 4 > A-HA takes the Stage at the Royal Agricultural Winter Fair Page 4 ... and more! Innovative agri-food and nutrition research for healthy aging 2017 New infographics feature Ontario-grown foods and how they can benefit health as we age We all know how important nutrion is for our health, but choosing healthy foods can be a challenge. Every day new stories hit the media about the latest trends in healthy eang, and it can be hard to know what informaon to trust. Agri-food for Healthy Aging (A-HA) has released five new infographics to help older adults make healthy choices and add Ontario-grown foods – namely apples, beans, berries, soybeans and eggs – to their daily diet. The infographics were developed by a research team led by A-HA research scienst Alison Duncan, PhD, RD (Professor, Human Health and Nutrional Sciences, University of Guelph) and Hilary Dunn (Program Manager, A-HA). Each infographic features a different food and shares facts about aging and Ontario agriculture. The 1-pagers also highlight the nutrional benefits of each food and how it relates to health for older adults. Finally, easy ps are provided to encourage older adults to consume more of these health- friendly foods. For example, dipping apple slices in nut buer is a great way to get in 1 serving of fruit, dietary fibre, and add a lile protein to your day. Beans are another great source of protein and dietary fibre, and people oſten forget how easily canned beans can be added to salads, soups, pastas or omelees. Frozen berries make consuming these delicious, anoxidant-rich foods easy all year long. A-HA’s focus on promong ‘food-first’ strategies for healthy aging is made easier with the abundance of Ontario-grown food available. There are so many ways older adults can benefit from these nutrient-rich foods and this collecon of infographics helps to highlight them. The infographics are available online on the A-HA website (www.aha.the-ria.ca) and are formaed for easy prinng and posng. To learn more, please contact Hilary Dunn at [email protected]. This project is supported by Agri-Food and Rural Link, the hub for knowledge translaon and transfer for the OMAFRA-University of Guelph Partnership. Promoting Ontario Agriculture for Healthy Aging
Transcript of Inside this issue - Research Institute for Aging | Research Institute … · Like us on Facebook:...
NewsInside this issue:> MakingtheMostofMealtimes (M3): Results are in! Page 2
> NutritioninDisguisePage 3
> SuperMenusinLong-Term Care: What’s Next? Page 3
> Exploring Beans for Healthy Aging Page 4
> A-HA takes the Stage at the Royal Agricultural Winter Fair Page 4
... and more!
Innovative agri-food and nutrition research for healthy aging
2017
New infographics feature Ontario-grown foods and howtheycanbenefithealth as we age
Weallknowhowimportantnutritionisforourhealth,butchoosing healthy foods can be a challenge. Every day new storieshitthemediaaboutthe
latesttrendsinhealthyeating,and it can be hard to know what informationtotrust.Agri-foodfor Healthy Aging (A-HA) has releasedfivenewinfographicstohelpolderadultsmakehealthychoices and add Ontario-grown foods–namelyapples,beans,berries,soybeansandeggs–totheir daily diet.
The infographics were developed byaresearchteamledbyA-HAresearchscientistAlisonDuncan,PhD,RD(Professor,HumanHealthandNutritionalSciences,UniversityofGuelph)andHilaryDunn(ProgramManager,A-HA).Eachinfographicfeaturesadifferentfoodandshares facts about aging and Ontario agriculture. The 1-pagers alsohighlightthenutritionalbenefitsofeachfoodandhowitrelates to health for older adults. Finally,easytipsareprovidedto encourage older adults to consumemoreofthesehealth-friendly foods.
Forexample,dippingappleslicesinnutbutterisagreatwaytogetin1servingoffruit,dietaryfibre,andaddalittleproteintoyourday. Beans are another great source of protein and dietary fibre,andpeopleoftenforgethow easily canned beans can be addedtosalads,soups,pastasoromelettes.Frozenberriesmakeconsumingthesedelicious,antioxidant-richfoodseasyallyear long.
A-HA’sfocusonpromoting ‘food-first’strategiesforhealthyagingismadeeasierwiththeabundance of Ontario-grown foodavailable.Therearesomanywaysolderadultscanbenefitfromthesenutrient-richfoodsandthiscollectionofinfographicshelpstohighlightthem.
The infographics are available online on the A-HA website (www.aha.the-ria.ca) and are formattedforeasyprintingandposting.Tolearnmore,pleasecontactHilaryDunnat [email protected].
This project is supported by Agri-Food and Rural Link, the hub for knowledge translation and transfer for the OMAFRA-University of Guelph Partnership.
Promoting Ontario Agriculture for Healthy Aging
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Resultsareinfromanationalstudyexploringfoodintakeinlong-termcare
Forthepast2years,aresearchteamledbyA-HAresearchscientistHeatherKeller,PhD,RD,FDC (SchlegelResearchChairinNutrition&Aging,UniversityofWaterloo)hasbeenexploringwhatresidentslivinginlong-termcareeatandwhatfactorspromotebetternutrientintake.Informationwasgatheredfromover600residents,across32homesin4provinces(Alberta,Manitoba,NewBrunswickandOntario),andthekeyfindingsarein!
The research shows that:
• Thedailyfoodandfluidintakeofresidentsin the M3 study was low.
• The10nutrientsmostlikelytobebelow recommendationswere:vitaminD,vitaminE, folate,vitaminB6,vitaminK,vitaminB12, calcium,magnesium,potassium,andzinc.
• Residentswhoatefewercaloriesand proteinweremorelikelytobefemale,atrisk ofmalnutrition,ofolderage,consumedpureed foods,hadanumberofeatingchallengesduring mealtimes(e.g.,troubleholdingfoodinthe mouth,littleornointerestineating),and requiredsomebutnottotalsupportforeating.
• Residentswhoatemorecaloriesandprotein weremorelikelytoliveinamemorycare neighbourhood,needtotaleatingassistance, andreceivedperson-centeredcareatmealtimes (e.g.,theirpreferences,needsandvalueswere respected).
• Residentswhohadbetterproteinintake weremorelikelytoliveinhomeswithmore dietitiantime.
Making the Most of Mealtimes (M3): Results are in!TheA-HAteamisalreadyworkingawaytoaddresssomeofthesekeyfindings.Specifically,theteamistryingtomakemorenutritiousfoodstohelpimprovenutrientintake(seethearticlesonpage3),anddevelopingaprogram(calledCHOICE+)tosupportperson-andrelationship-centredpracticesatmealtimes.CHOICE+usesavarietyofstrategies,includingeducation,coaching,auditandfeedback,andincentives,tohelpteamsinlong-termcaremakemealtimesmoreenjoyableforresidents.
Oneofthekeycomponentsoftheprogramistoencourageself-assessmentofcurrentmealtimepracticesfollowedbydiscussionandgoalsettingtostartmakingchange.Tofacilitatethis,twotoolshavebeencreatedtohelpguideteammembersthroughreflectionandprovidetangiblegoalstowork towards. One tool focuses on the dining environmentincludingthephysicalspace,andtheotherfocusesonperson-centredpracticesandtheexperienceofmealtimes.Bothtoolsareformattedaschecklistswhereteammembersprovideasimpleyesorno,orratehowoften(i.e.,mostofthetime,sometimes,rarely)theythinkthey’veexemplifiedcertainpracticesoverthepastweek.
The tools are freely available on the A-HA website (www.aha.the-ria.ca/resources) for any long-termcareteamtouse.TheCHOICE+programisstillbeingresearchedasawholetoseehowthiscombinationofstrategiescontributestobettermealtimepracticesandultimatelyabetterexperience for residents.
Staytunedasthisexcitingworkcontinues!
The M3 research project was supported by the Canadian Institutes of Health Research.
Nutrition in DisguiseImprovingnutritioninlong-termcareisakeyfocusforA-HA,andateamledbyHeatherKeller,PhD,RD,FDC(SchlegelResearchChairinNutrition&Aging,UniversityofWaterloo)andLisaDuizer,PhD(AssociateProfessor,FoodScience,UniversityofGuelph)isexploringstrategiestoincrease the nutrient content of popular foods.
Theteamisconsideringanumberoflocally-sourced,nutrient-dense ingredients that arefeasibleforlong-termcarehomestopurchaseanduse(e.g.,squash). These ingredients are then incorporated into staple recipestodeterminehowmuchcanbeaddedwithoutaffectingthe sensory appeal and taste of the end product.
Todate,thefollowingrecipeshave been developed: banana ice cream,blackbeanandzucchini
brownies,applebananalentilmuffins,lemonpuddingcakes,andorangecranberrylentilmuffins.Themorepromisingrecipes will undergo nutrient profiling,furtherfeasibilitytestingincludingcostandabilitytoscale-upinalong-termcarekitchen,andofcourse,tastetestingwithresidentsand teammembers!
PreviousA-HAresearchhaslookedintodeveloping‘supermenus’forlong-termcarehomestoboostnutrition.‘Supermenus’containthesamefoodsthatarecommonlypreparedwithinlong-termcare,butcertainingredientswithinrecipeshavebeensubstitutedoraddedtoimprovethenutrientcontent.We’vehadpreliminarysuccessdevelopingrecipes,butthefeasibilityofthisstrategymustbetestedastherearemanystakeholderswhoinfluencemenuplanning(e.g.,foodproducersanddistributors,commercialfoodcompanies).
Thenextphaseofthisprojectwillinvolveinterviewswithkeystakeholderstobetterunderstandtheirattitudestowardthedevelopmentof‘supermenus’includingcurrent strategies and barriers. By understanding what has already worked and what challengesarisewhentryingtoimprovemenus,theteamwilldevelopa‘supermenu’includingacostandnutrientanalysistoensureitisfeasiblewithinthelong-termcareenvironmentandmeetstheneedsofallstakeholders.
This project is supported by OMAFRA Food for Health Research Program.
Thisprojectistakingplacein theResearchKitchenattheCentre of Excellence for InnovationinAginginWaterloo(A-HA’shomebase).Equippedwithtop-of-the-lineappliances,the kitchen enables the A-HA teamtodevelopandtestnovelrecipes tailored to the needs of older adults.
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Super Menus in Long-Term Care: What’s Next?
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Visit our website:aha.the-ria.ca
Agri-foodforHealthyAging(A-HA)wascreatedin2007throughtheeffortsofMaRSLanding,Schlegel-UWResearchInstituteforAging(RIA),andtheUniversitiesofGuelphandWaterloo.Asacollaborativeresearchandknowledgetranslationgroup,A-HAaimstorealizeopportunitiesforOntario’sagri-foodandhealthsectorstoimprovethehealthandwell-beingofolderadultsthroughtheinnovativeuseoffood.
Recipe Resource for Healthy Aging The Recipe Resource for Healthy Aging features over 50 recipes frombreakfasttosnackstomainsanddesserts.Eachrecipeismadewith Ontario-grown ingredients and includes facts about Ontario agriculture,cookingtips,andthehealthbenefitsastheyrelatetoaging. The resource is available online at no cost (www.aha.the-ria.ca/reciperesource),andhardcopies are available on a cost-recovery basis.
A-HA Takes the Stage at the Royal Agricultural Winter Fair A-HAhitthestageatthe2016RoyalAgriculturalWinterFairtoshowcasetheRecipeResourceforHealthyAging.AlisonDuncan,wholedthedevelopmentoftheresource,wasjoinedbyChefCharmaineBroughtontowhipupaSalmonYogurtDip.Therecipe,providedbyDairyFarmersofCanada,iseasytomake,nutrient-packedandisagreatappetizerorsandwichfiller.Theaudiencegottotastetestthefinalproductandit was a hit!
Beansareanutritionpowerhouse,theyarefullofdietaryfibre,protein,anumberofmicronutrients,andarelowinfatandhavealowglycemicindex.Eatingbeansregularlyhasbeenshown to increase overall diet quality and reduce the risk of developinganumberofchronicdiseasesthatmostcommonlyappearinlaterlife(e.g.,heartdisease,diabetes).Theirnutritionprofileandhealthbenefitsmakebeans an easy choice to support healthyaging,yetmanyolderadultsaren’teatingthem.
AresearchprojectledbyAlisonDuncanhopestochangethat.Thestudyaimstofindoutolderadults’perspectivesonbeans–howmuchtheycurrentlyeatandwhatkinds,whatdotheyknow
aboutthemandtheirhealthbenefits,whatdotheystillneedto know and what encourages orpreventsconsumption.Byinterviewing older adults living inthecommunityandhavingthemcompleteanin-depthquestionnaire,we’llhaveabetterunderstanding of what strategies areneededtoimprovebeanconsumption.
Thisprojectwillalsoincludethedevelopmentofresourcesandaknowledgetranslationeventtosharethehealthbenefitsofbeansandstrategiestoeasilyaddthemintodailymeals.Thehopeistoestablishbeansasanutritiousstaple in older adults’ diets.
This project is supported by the OMAFRA
Food for Health Research Program.
Exploring Beans for Healthy Aging
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