Research and InnovationCommunity Nutrition Teaching Model

for Ethno-specific Diabetes Prevention and Education

Centre for Hospitality and Culinary Arts

Research and Innovation

Ethnic groups at higher risk for type 2 diabetes

Lack resources to develop culturally relevant recipes based on ethnic diets and traditional methods of food preparation

Community based research and learning opportunities for students in the 2-year Culinary Management Nutrition Program (CMN)

Assistance from community health centres and Canadian Diabetes Association (CDA)

Introduction

Research and Innovation

Research Objectives

Test and modify traditional recipes to meet diabetes guidelines, in hopes of providing tools to manage diabetes in communities with higher occurrences

Create an adaptable teaching model that can be extended to various ethnicities, community programs and can be related to other chronic conditions

Expose culinary students to nutrition related community programs and recipe development for those with chronic diseases

Research and Innovation

Identification by community partners of groups with high risk of developing diabetes for study participants

West Indian and South Asian Obtain traditional home recipes from study participants CMN students modify recipes to meet nutrition guidelines

set by the CDA Student groups deliver an interactive cooking session on

modified recipes at community health centres to study participants

Survey participants to gauge responses and obtain feedback on recipe adaptations and cooking methods

Methodology

Research and Innovation

Cooking Demonstration Four Villages Community Health Centre

Research and Innovation

Cooking Demonstration - Rexdale Community Centre

Research and InnovationButter Chicken

Nutritional Analysis Per Serving (2/3 cup)

Calories 150 Fat, total 4 g Fat, Sat 1 gCarbohydrate 7 gFibre 1 gSodium 380 mg

Research and Innovation

Nutritional Analysis Per Serving(1/2 cup)

Calories 120 Fat, total 2.5 gFat, Sat 0.5 gCarb 11 gFibre 3 gSodium 240 mg

“Paneer” Bhurji

Research and Innovation

SamosaNutritional Analysis Per Serving (1 samosa - 60g)

Calories 110 Fat, total 2.5 g Fat, Sat 0.3 gCarbohydrate 17 gFibre 3 gSodium 220 mg

Research and Innovation

Student and study participant feedback - very positive Will continue to collect and analyze participant feedback Currently finalizing recipes for posting on CDA website

Continue with a focus on other high risk ethnic groups with type 2 diabetes

Expand GBC and CDA websites showcasing diabetic focused recipes accessible to the community

Videos and other publications showcasing traditional ethnic cuisine from populations at risk for diabetes

Results and Future Research

Research and Innovation

Benefits to GBC & Industry Partners Provide culinary nutrition students with “hands on” learning

Showcase GBC research and innovation

Build partnerships for future collaboration in the health care sector

Potential externship and employment opportunities for students

Accessible CDA endorsed diabetic-friendly ethno specific recipes on CDA’s website for clients and health care professionals

Student led interactive cooking sessions at community health centres, CDA and public events for clients with diabetes

Research and Innovation

Acknowledgements

OCE Connections

NSERC’s College and Community Innovation (CCI) Program

Principal Investigator: Sobia Khan, MSc, RD

Adriana Salvia, Sharon Booy, Amy Symington

GBC Culinary Management Nutrition students

Chefs: James Smith, Stephen Fields, Ian Dowsett, Avery Chin, Hemant Tellur, Eat In Foods

Community Health Centres: Rexdale, Black Creek, Four Villages and Parkdale

Canadian Diabetes Association