One of my favourite things in life is helping people. Whether it’s helping my mom with projects around the house, cooking meals at home or working on construction projects with my Nonno. I am half Italian and half Greek; food is associated with every celebration. When I say every celebration I mean it, birthdays, weddings, soccer goals, even my very first loose tooth and I wouldn’t have it any other way. My career allows me to combine helping people and food.

Presently, I am working on my Bachelor of Applied Science at Ryerson University. I graduated from the Food and Nutrition Management program at Humber College and went onto working at a long-term care (LTC) facility. This is where my passion for nutrition blossomed.

My first day at the LTC was very memorable. I was getting a tour of the facility and on the Alzheimer’s floor all the residents were trying to pinch my cheeks. I felt like a boxer, dodging all their attempts. This was the only floor I didn’t’ want to be assigned because of the environment and the unpredictable nature of the disease and lo and behold this is where I was
stationed. It was a very overwhelming experience for me and at first, I didn’t think I could do it.

After learning my role as a dietary aide and climatizing myself to the environment and residents I decided to make a concentrated effort to build bonds with the residents and get to know them beyond the diet roster. Many of the residents came from different walks of life, countries and
religions. This was a great opportunity to learn from the residents and offer them some social support. I spent my breaks sitting and listening to the residents. They were fascinating. I was surprised at how easily they shared their life stories. I heard stories about World War 1 and 2, what life was like in their native countries and one resident described what it was like to be a
food manager 30 years ago. During this experience I promised myself I would not allow myself to become jaded and to find humor in what was going on around me.

There was one resident that I will never forget, lets call her Lids due to confidentiality reasons. Lids would always follow me while I was working, try to hold my hand and hug me. At first, I didn’t understand why she was doing that, but soon realized that she thought I was her grandson. When I entered the room, her face lit up. It was a weird feeling because obviously I
wasn’t related to her, but I embraced it. She spoke broken English and Turkish and was hard to understand at times. Google translate was invaluable as it helped me communicate with her in her own language. When I first started trying to say Turkish phrases, she would always laugh as
my pronunciation was probably off. By putting this effort into Lids, I saw an improvement in her behaviour and her food consumption which bettered her health. She helped me enhance many life skills such as patience, communication and being more understanding towards others. I really enjoyed my time with her.

Overall, Alzheimer’s residents have more to offer than people think. We just need to be able to put the effort in, so we can better understand them. Working at the LTC has given me purpose and confirmed that I want to help people nutritionally. My end goal is to become an LTC dietitian, so I can continue to help people in a more clinical role.

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By: Getty Stewart, P.H.Ec. of www.gettystewart.com
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The Annual Food Price Report predicts rising food prices for 2019. The annual predictions prepared by a joint group from Dalhousie University and the University of Guelph have just been released and given the political and economic uncertainty across our borders, climate change and general eating trends, most of the predictions don’t come as a surprise

By: Lela Hopper, OHEA Student Member

Individuals need the best of both worlds when purchasing local foods, here's why. 

By: Mary Carver, P.H.Ec.

By: Mary Carver, P.H.Ec.

​Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.

A familiar tune reminds us that “chestnuts are roasting on an open fire”, yet most don't experience such an event as we scramble to write cards, wrap gifts, host parties, prepare food, and create our own memories. Despite all the preparations we make for the “perfect” holiday season, many times the best part really does begin in the kitchen.

​Foods served at this festive time can become family favourites, creating wonderful traditions and warm memories to pass along to other generations. If you don’t have seasonal food traditions at your house, it’s never too late to start some. And a gift from the kitchen comes from the heart and is always in good taste!

Professional Home Economists (P.H.Ec.) were asked to share some of their favourite family recipes. Here are a few that we think you will enjoy, year after year. Much of the fun is sharing “family time” in the kitchen, so grab a partner and cook up some culinary memories this holiday season. 

Did you know that Celery is a major allergen within Europe and the UK? It is actually listed as one of the top 14 allergens and must be included on food packaging whenever used, in any level in pre packaged foods.

It might come as a surprise but celery is also a known allergen that can cause anaphylactic shock comparable to peanuts and is as common an allergy in Eastern Europe and the UK as peanut allergies are in North America.