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Baycrest Healthcare – Moving Recipes for Dysphagia from the Classroom to the Dining Room

Baycrest Health Sciences is a global leader in geriatric residential living, healthcare, research, innovation and education. For five years, Baycrest has partnered with George Brown College’s faculty and students in the Centre for Hospitality and Culinary Arts and the Centre for Health Sciences on an inter-professional learning activity. The activity culminates with a “Cook-off Competition” where the students and clinicians create nutritious and safe to swallow meals for adults with swallowing disorders (dysphagia).

Cooking for a Therapeutic MCT Ketogenic Diet

This new collaboration, however, tests 20 of the competitions’ recipes. The College’s Food Innovation & Research Studio (FIRSt) research team worked with Baycrest’s speech-language pathologists and registered dietitians. Each recipe was tested for nutrition, reproducibility and standardization, ensuring correct labeling and terminology for its texture, based on the guidelines of the International Dysphagia Diet Standardization Initiative (IDDSI). The recipes were also scaled up to enable use in large, institutional, long-term care settings. Recipes (paper and electronic) were disseminated at several events and organizations including Baycrest Education Week; Inter-professional Week; Canadian Centre for Aging & Brain Health Innovation; the Ambition Nutrition Symposium at George Brown College; George Brown College faculty for Culinary and Personal Support Worker program; Eat Right Ontario; IDDSI Committee Chairs; City of Toronto Long Term Care Homes and Services; West Park Health Care Centre; ELLICSR; The Rekai Centre; and University of Toronto Speech-Language Pathology Faculty.