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

2. 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

3. 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

4. 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

5. Research and Innovation Cooking Demonstration Four Villages Community Health Centre

6. Research and Innovation Cooking Demonstration - Rexdale Community Centre

7. Research and Innovation Butter Chicken Nutritional Analysis Per Serving (2/3 cup)‏ Calories 150 Fat, total4 g Fat, Sat1 g Carbohydrate 7 g Fibre 1 g Sodium380 mg

8. Research and Innovation Nutritional Analysis Per Serving (1/2 cup)‏ Calories 120 Fat, total2.5 g Fat, Sat 0.5 g Carb11 g Fibre3 g Sodium240 mg “Paneer” Bhurji

9. Research and Innovation Samosa Nutritional Analysis Per Serving (1 samosa - 60g)‏ Calories 110 Fat, total2.5 g Fat, Sat 0.3 g Carbohydrate 17 g Fibre 3 g Sodium220 mg

10. 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

11. 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

12. 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