Food & Health

Scale-up Recipes

In 2012, Pulse Canada partnered with the Saskatoon Health Region to develop a large-scale recipe manual for use in their long term care facilities.

At the outset of the project, an on-line survey of 60 dietitians working in Canadian health care foodservice institutions was completed. The information gathered during this process was used as the basis for decisions regarding types of recipes, batch and portion sizes, costing, nutritional targets for different meal categories, and main dietary or health issues (e.g. fibre, sodium).

The SHR developed 13 recipes using 50, 100, 250 and 500 batch sizes. These recipes have been tested in both long term and acute care facilities in Saskatoon. For the taste panels, participants included residents and staff (dietitians, managers, supervisors) from acute care, long term care, rural and urban health care facilities across Saskatchewan.

While these recipes were developed for long term care facilities, all are suitable for use in almost any institutional or commercial foodservice establishment.

*Pulse Canada would like to acknowledge Vicki Dutton for initiating this project with the SHR. Since 1974, pulse crops have added value to Vicki’s farm in the Paynton, Saskatchewan area where she farms with her husband David. The lentil soup recipe in this manual was developed by the SHR based one of Vicki’s own recipes.
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