Dietetics/Food Provision
Purpose
This page includes links to Open Education Resources and websites that support student learning in FNH 440 and HUNU 541. Specific preparation required for each class will be posted on the course Canvas site.
Week 1 Intro to Food Provision Systems
Key Skills developed in this course are guided by the Integrated Competencies in Dietetic Education and Practice (ICDEP) v3.0 published in 2020. Food Provision Performance Indicators are described on page 24: https://www.dietitians.ca/DietitiansOfCanada/media/Documents/PDEP%20Historic%20Documents/Integrated-Competencies-For-Dietetic-Education-And-Practice-(ICDEP)V-3-August-4,-2020-with-CDIPRC-contact-info.pdf
This short chapter describes the role of the Nutrition and Food Services manager in health care facilities:
Current dietary guidelines in BC are still based on the 2007 Canada Food Guide, so the BC Ministry of Health released FAQs related to 2019 Canada's food guide: https://www2.gov.bc.ca/assets/gov/health/accessing-health-care/finding-assisted-living-residential-care-facilities/residential-care-facilities/canadas-new-food-guide-licensed-residential-care.pdf
Food Safety Plan Workbook (and links to all Health Authority food safety websites) https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/food-safety-plan-workbook
(Examples available here: https://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/food-safety-plans-examples)
Food Premises Guidelines (BCCDC)
http://www.bccdc.ca/health-professionals/professional-resources/food-premises-guidelines
Week 2 - Developing Menus and Recipes
Regulations & Guidelines in BC
Meals and More (less that 24 people) / Audits and More (25+ people)
Canadian Menu Planning Guidelines
Menu Planning in LTC (Dietitians of Canada, 2020)
Recommendations for Food and Nutrition Services in LTC (Dietitians of Canada, 2022)
Recipe Style Guide (Health Canada)
Converting and Adjusting Recipes and Formulas – Basic Kitchen and Food Service Management
Recipes for 50+ Servings (BC and Canada Focused)
Resources from Schools:
https://healthyschoolsbc.ca/bc-school-food-toolkit/recipes/
Tips and Recipes for 50+ (Schools): https://www.sd8.bc.ca/sites/default/files/documents/2023-11/Recipes.pdf
Resources from School District 8: https://www.sd8.bc.ca/node/49234
School Meal Program Guide (Includes sample Evaluation Forms)https://www2.gov.bc.ca/assets/gov/education/administration/community-partnerships/communitylink/smph.pdf
Resources for Older Adults
Nutrition in Disguise (for Long Term Elder Care): https://clri-ltc.ca/resource/nid-recipes/
Long Term Care (City of Toronto): https://www.toronto.ca/services-payments/water-environment/live-green-toronto/rethink-food/get-the-recipes/make-it-local-senior-friendly-recipes/
Other Recipe Resources
Planetary Health recipes (not for quantity): https://eatforum.org/planetary-health-recipes/
Healthcare Culinary Contest 5 finalists (US): https://us.noharm.org/news/top-5-chefs-redefine-menus-plant-based-creativity
Culturally-Relevant Food Resources
Diasporic Cuisine: Just Food Project: Diasporic Foodways (UBC Wiki)
Wiki Portal: Foodways https://en.wikipedia.org/wiki/Portal:Food
So, what is Canadian Cuisine? https://en.wikipedia.org/wiki/Canadian_cuisine
2021 Census Data on Ethnocultural and Religious Diversity of BC:https://www12.statcan.gc.ca/census-recensement/2021/as-sa/fogs-spg/page.cfm?lang=E&topic=10&dguid=2021A000259
Recent Immigrant Origins (AMSSA, from 2021 census data, in descending order): India, China, Philippines, US, UK, South Korea, Iran, Brasil, Syria, Australia
Common Cultural Beliefs, Attitudes, & Practice in BC (UBC Wiki, developed by previous UBC Dietetics students)
Multiple Cultural Cuisines (American but helpful)- https://foodinsight.org/?s=diversifying+myplate
Intro to South Asian Food Cultures:
https://en.wikipedia.org/wiki/South_Asian_cuisine
https://community.eatrightpro.org/vn/idea/culture-plates/culture-plates-south-asian-cuisine
https://www.thekitchn.com/at-the-table-shreya-sunderram-23250960
https://www.asianstudies.org/publications/eaa/archives/exploring-indian-culture-through-food/
Ayruvedic medicine and food (Journal Article)
Intro to Chinese Food Cultures: https://en.wikipedia.org/wiki/Chinese_cuisine
https://en.wikipedia.org/wiki/Chinese_regional_cuisine
https://burnabybeacon.com/p/chop-suey-nation-burnaby-connection
Intro to Korean Food Culture: https://en.wikipedia.org/wiki/Korean_cuisine
https://canada.korean-culture.org/en/1812/korea/1249
Intro to Japanese Food Culture: https://www.familysearch.org/en/blog/japanese-food-recipes-dishes
Japanese Food in Canada: https://www.superprof.ca/blog/enjoying-japanese-cuisine/
Intro to Middle Eastern Food Culture: https://en.wikipedia.org/wiki/Arab_cuisine
Iranian/Persian cuisine: https://en.wikipedia.org/wiki/Iranian_cuisine
Syrian cuisine: https://en.wikipedia.org/wiki/Syrian_cuisine
Cuisine of the Americas (links to all regions and countries): https://en.wikipedia.org/wiki/Cuisine_of_the_Americas
Intro to European cuisine: https://en.wikipedia.org/wiki/European_cuisine
Intro to Mediterranean Cuisine *NOT the MedDiet*: https://en.wikipedia.org/wiki/Mediterranean_cuisine
Religious Food Practices (Wikipedia as a starting place): Sihkism Judaism Islam Hinduism Buddhist Christian
Week 3 - Food Production Systems
Rieger, T. 2025. "2.3 Food Production Systems" in Facilities Management for Foodservice Managers (CC A-NC 4.0): https://ecampusontario.pressbooks.pub/facilitiesmgmtfoodservice/chapter/2-3-food-production-systems/
Introduction to Workflow: https://ecampusontario.pressbooks.pub/facilitiesmgmtfoodservice/chapter/2-1-what-is-workflow/
See Videos on Canvas for Types of Production Systems
Succinct Food Service definitions: https://www.rethermsystems.com/terms-definitions-2.htm
Week 4 - no class due to national day for Truth and Reconciliation
Self-Directed Module on Procurement, Inventory & Equipment Specifications
Procurement
Values-based Procurement: https://nourishleadership.ca/knowledge-hub/value-based-procurement-primer/
Inventory Control (Pages 8-9)
https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/learning-objectives/
Equipment Specification and Kitchen Layouts
Kitchen Layouts: https://www.lightspeedhq.com/blog/commercial-kitchen-layout/
Kitchen Equipment Descriptions: https://psu.pb.unizin.org/hmd329/back-matter/appendixb/
Industrial Kitchen Equipment Descriptions: https://www.shopatstop.com/blogs/resources/essential-kitchen-equipment-for-hospitals
Factors for Making Equipment Decisions: https://www.chefsdeal.com/blog/factors-for-commercial-kitchen-equipment
Industrial Equipment Sizes and Volumes: Hotel Pans Guide: https://www.webstaurantstore.com/guide/556/food-pan-buying-guide.html
Larger Collections of Food Service Equipment Resources
- Canadian: https://www.shopatstop.com/blogs/news
- US-based: https://www.webstaurantstore.com/food-service-resources.html
Volume conversions (quarts to Litres or fluid ounces to cups): https://www.unitconverters.net/volume-converter.html
Self-Directed Module on Menu Engineering and Marketing Basics
Elements of a Marketing Plan: https://pressbooks.atlanticoer-relatlantique.ca/fsnmmarketing/chapter/reading-elements-of-the-marketing-plan/
Menu Engineering Basics: https://psu.pb.unizin.org/hmd329/chapter/ch9/
Week 5 - Planning & Finances
Forecasting
https://psu.pb.unizin.org/hmd329/chapter/ch3/
Managing Production
https://psu.pb.unizin.org/hmd329/chapter/ch11/
Costing and Budgets
Pages https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/learning-objectives-2/
The Forty Thieves of Food Cost: https://www.chefs-resources.com/kitchen-management-tools/food-cost-tools/forty-thieves-of-food-cost/
Week 6 - Distribution Systems
Our class guest will share a variety of different ways to distribute foods and the factors that inform each approach.
Week 7 - Evaluation - Audits, Feedback, CQI; Food Recalls
Eating Environment
Reference: Managing Guest Services: https://psu.pb.unizin.org/hmd329/chapter/managing_guest_services/
Choice+ Dining (Research Institute for Aging, Ontario): https://the-ria.ca/programs/choice/
Healthy School Food Environment: https://healthyschoolsbc.ca/bc-school-food-toolkit/
Food Guide Friendly Initiative: https://www.canada.ca/en/health-canada/services/food-guide/educators-professionals/friendly.html
Quality Controls vs. Quality Assurance vs. Continuous Quality Improvement
See Audits and More (Week 2) for specific required and optional audits in BC LTC.
Food Recalls
How we decide to recall a food (CFIA, n.d.)
Active recalls and safety alerts: https://recalls-rappels.canada.ca/en
Week 8 - Midterm Review. Troubleshooting in FS. Sustainability Case Study
See Canvas for course-specific resources
Sustainability in Food Service
Week 9 - Emergency Food Provision
BC Requirements for Emergency Food in Long Term Care (will have similar requirements for a hospital setting, including back up power sources such as a generator): Audits and Morepp.119-121, 149, 180-
Resources for Emergency Planning: https://bccare.ca/emergency-preparedness-resource-database/
Newspapers describing recent emergencies impacting food
2026 Summerland Fires: https://globalnews.ca/news/12014460/summerland-wildfire-large-numbers-seniors-residential-care-relocate/
Food Resources for People in Emergencies
https://www.canada.ca/en/health-canada/services/food-drinking-water-safe-emergency.html
Emergency Food Serving: Planning for Disastershttps://publications.gc.ca/site/eng/9.689249/publication.html
Week 10 - No Class - MIDTERM BREAK
Week 11 & 12 - Guest Sessions
LTC Food and Nutrition Challenges
Our class guests will discuss some of the major challenges and strategies for advocacy and systems change in food services, with a focus on long term care.
Technology in Food Service Management
Our class guests will Demo the two main software used to manage the nutrition/diet side of food services
Computrition:https://www.computrition.com/
CBORD: https://illumiatech.com/solutions/healthcare/food-nutrition-dining-services