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Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education

Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education Centre for Hospitality and Culinary Arts. Ethnic groups at higher risk for type 2 diabetes

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Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education

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  1. Community Nutrition Teaching Model for Ethno-specific Diabetes Prevention and Education Centre for Hospitality and Culinary Arts

  2. 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

  3. 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

  4. Methodology • 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

  5. Cooking Demonstration Four Villages Community Health Centre

  6. Cooking Demonstration - Rexdale Community Centre

  7. Butter Chicken Nutritional Analysis Per Serving (2/3 cup)‏ Calories 150 Fat, total 4 g Fat, Sat 1 g Carbohydrate 7 g Fibre 1 g Sodium 380 mg

  8. “Paneer” Bhurji Nutritional Analysis Per Serving (1/2 cup)‏ Calories 120 Fat, total 2.5 g Fat, Sat 0.5 g Carb 11 g Fibre 3 g Sodium 240 mg

  9. Samosa Nutritional Analysis Per Serving (1 samosa - 60g)‏ Calories 110 Fat, total 2.5 g Fat, Sat 0.3 g Carbohydrate 17 g Fibre 3 g Sodium 220 mg

  10. Results and Future Research • 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

  11. 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

  12. 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

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