Connected Health and Wellness Healthy Recipe Development

This project is to develop 36 healthy recipes from four ethnic groups representing the population around the Black Creek Community Health Center. A second project, Healthy Condition & Ethnic Specific Meal Plans – Media Development, of the project will consist of George Brown College coordinating with Seneca College to develop media based on the recipes that can be integrated with Connected Wellness Project, collaboration project between NexJ Systems Inc. and York University. NexJ Systems Inc. is a Canadian company that specializes in Customer Relationship Management solutions for the finance, insurance and healthcare industries. The end goals of the recipe development projects is that the dishes must be close in taste to the original recipe but are healthier meaning they are low in calories, animal protein, sucrose and carbohydrates but high in vegetable content. The recipes must also be of moderate portion size and the ingredients must be easy to find locally and inexpensive. The research team for NexJ Recipe Development will consist of Chef James Smith, MBA, Professor/Coordinator at GBC’s Centre for Hospitality & Culinary Arts , Paul Decampo, Spec. Hon B.A. / B.Ed., Special Projects Manager at GBC’s Centre for Hospitality & Culinary Arts, two part time faculty members and four students from GBC’s Centre of Hospitality and & Culinary Arts. The recipes will be developed over 3 semesters (fall 2012, winter 2013 and fall 2012) by students in the Culinary Management – Nutrition Program and will be integrated into their class schedule.