The Healthy Menu – Details, episodes & analysis

Welcome back to another episode of The Healthy Menu. Meet Sherie Nelson, Director of Wellness at Elior North America. Elior North America is a family of distinct hospitality companies with more than 50 years of industry experience, with a passion for food, service, and excellence.

Sherie believes food service is the gateway to teaching Americans how to eat for their health. As the Wellness Director at Elior North America, she has the remarkable opportunity to bring her strong belief that food influences health to a large audience – over 1 million customers daily.  With nearly 20 years of nutrition, wellness, and food service experience, she currently leads all nutrition and wellness programs and initiatives within all Elior segments, including healthcare, higher education, business dining, and K-12, and contributes to employee wellness programming. Sherie is a registered dietitian nutritionist and has an MBA and Master’s in Arts of Management from the College of St. Scholastica.

When not promoting wellness, Sherie is practicing it in her daily life. Cooking and eating well take the center of her plate next to the time she spends on a dirt trail, chasing her beautiful Siberian husky down dirt and snow-covered trails.

The Healthy Menu is sponsored by MenuSano and hosted by Sonia Couto, Founder of MenuSano. Listen more from The Healthy Menu on Spotify, Apple Music, and more.

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Sherie Nelson: https://www.linkedin.com/in/sherie-nelson-mba-rdn-a7b5a7100/

Elior North America: https://www.elior-na.com/

The Healthy Menu: https://www.menusano.com/podcast/

Sonia Couto: https://www.linkedin.com/in/soniacouto/

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is award-winning chef and food advocate, Michel Nischan. Four-time James Beard Award-winner Chef Michel Nischan has been dubbed the “Godfather” of advocacy in the culinary world, maintaining the longest-standing record fighting for a more sustainable, resilient, and equitable food system through policy change. Michel is Co-Founder of the James Beard Foundation Chef Boot Camp for Policy and Change, and the only chef in America to change the Federal Farm Bill, twice, through his non-profit organization Wholesome Wave. Wholesome Wave was founded in 2007—the same year both of his restaurants were listed on Condé Nast’s Top 95 Restaurants in the World (Pure in Mumbai, India, and The Dressing Room Restaurant in Westport, CT).

The festival has become a destination for celebrities and notable chefs including Anthony Bourdain, Phil Rosenthal, Jacques Pépin, Dominique Crenn, Chuck Hughes, Sam Cass, Michael Städtlander, Normand Laprise, Michael Smith, Gordon Pinsent, Jason Priestley, Lidia Bastianich, and Bill Pullman. Each year, top chefs from across Canada and around the world collaborate on special dinners inspired by films. Devour! offers something for everyone with a roster of films at our host cinema, the Al Whittle Theatre, as well as food, film and beverage workshops, the Chowder Smackdown, the Great Devour! Community Supper in support of regional food banks, the Devour! The Street Food Rally and so much more.

This live is part of a three-part live series in collaboration with Devour! Food Film Fest. The Healthy Menu is brought to you by MenuSano. This episode was taken from a recorded live on October 19, 2022.

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Michel Nischan: www.chefnischan.com

Devour! Food Film Fest: www.devourfest.com

Sonia Couto: www.linkedin.com/in/soniacouto

MenuSano: www.menusano.com

In July 2016, a fifteen-year-old girl named Natasha Ednan-Laperouse suffered a fatal allergic reaction after eating an olive, artichoke, and tapenade baguette. The product contained sesame seeds, which Natasha was allergic to, and following the consumption of the food product, Natasha, unfortunately, passed away from anaphylaxis. This all ensued due to the food product not containing the appropriate allergen information, ultimately causing her death.

The incident prompted Natasha’s family to campaign for increased legislation around appropriately labelling food products to include all ingredients and potential allergens. This resulted in the introduction and implementation of Natasha’s Law.

Read more on this topic: Natasha’s Law and New Labelling Requirements

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What exactly is an added sugar?

Added sugars are syrups and sugars that are added to foods or beverages during preparation or processing. They are often found in foods low in other nutrients such as dairy and grain-based desserts, sweets, and sugar-sweetened beverages. In this Bitesize episode, we will be discussing Displaying Added Sugars on your Nutrition Facts Labels.

Read more on this topic: What You Need to Know About the New Nutrition Facts Labels

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In the recent past, as awareness around health and nutrition has increased, more attention is being drawn to various dietary trends. New, popular dietary trends such as the Mediterranean diet, plant-based diet, veganism, and vegetarianism, to name a few, have dramatically grown in popularity. This has forced consumers to take a close look at their eating habits and the nutritional value of what they are consuming regularly.

Read more on this topic: How to Cater to Dietary Trends Using Nutrition Analysis Software

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Food labeling is one of the most essential components of any food-based industry. Beyond transparency, it allows people to determine, choose, and upkeep their dietary needs and health plans.

This episode looks at the benefit of labelling on your food products. 

Read more on this topic: The Benefits of Labeling: Featuring Your Off the Shelf Food Products and Nutrition Facts

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In this episode of the Healthy Menu Podcast, we’ll be discussing creating a CFIA compliant nutrition fact label featuring Christine Billinger, Design & Marketing Manager.

Christine will talk about nutrition fact label exemptions, rules to remember when displaying labels, changes, and more.

A nutrition fact label is designed to reflect the most up-to-date recommendations from each country’s respective governing body regarding the nutrition facts of certain foods. The mandated contents of a label are routinely updated and make it easier and more accessible for consumers to understand the nutritional value of the food they are buying and make healthier and more informed choices about their diets.

It can be challenging to ensure that you as a food and beverage manufacturer are remaining compliant and keeping up with the latest guidelines.

Christine expanded on creating a CFIA-compliant label when we spoke earlier.

References:

Foods Usually Exempt from Carrying a Nutrition Facts Table

CFIA Website

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We've seen an increasing number of changes when it comes to the foodservice industry. The biggest is how many businesses have pivoted to adapt to the behaviours of their guests as well as public health guidelines. This episode looks at some of these changes and how business owners can shift their outlook on traditional ways of running food businesses.

References:

How Restaurants Are Changing Because Of The Coronavirus Pandemic - NBC Nightly News

Meal Kit Delivery Services on the Rise

Open for Takeout: How Nutrition Analysis Software Serves the Foodservice Industry

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Hello! Welcome to The Healthy Menu Podcast. I’m Karan and I’m your host.

Joined this episode by Thao Nguyen, who, in 2016 founded Bonbon Collections after wanting to be able to serve cakes and healthy sweets to her daughters. Because they have allergies, Thao was afraid of them feeling sidelined at school or at children's parties because of their allergies.

Bonbon Collections specializes in the manufacture of pastries, sweet treats and gourmet pleasures free from Top-10 allergens, no gluten, no artificial dyes or artificial ingredients. 100% of the products are natural and vegan.

In this conversation, Sonia spoke with Thao about the growth of Bonbon Collections, how it’s mission contributed towards the growth of the company, their experience on Dragon’s Den and much more.

This conversation was taken from an Instagram Live recorded on November 2020.

Bonbon Collections on Instagram: https://www.instagram.com/bonboncollections/

Website: https://www.bonboncollections.com

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This Bitesize episode discusses Nutrition Analysis, how we can understand it and why it’s so important, especially for foodservice and hospitality businesses and restaurants. 

This episode takes from a recent post published on the MenuSano blog. 

Interactive Nutrition Label 

Canadian Food Inspection Agency article

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