Culinary Nutrition Projects at George Brown College
The Chef School at George Brown College is constantly collaborating with other organizations to conduct research in the areas of food and nutrition. Research projects vary from creating recipes for specific health conditions, developing new food products and introducing innovative food programs to the community.
The following is a list of the research studies that the Chef School has been involved with:
Nutrition for specific health conditions
- Ketogenic diet recipe development to treat epilepsy
- Recipes for dysphagia
- Creating recipes and instructional videos for Metabolic Syndrome
- Improving the quality of life with Parkinson’s Disease with low protein recipes
- Cooking calorie-rich recipes for palliative care
- Recipes, healthier eating habits and a more active lifestyle to prevent colorectal cancer
- Nutrition and culinary education for cancer rehabilitation and survivorship
- Building Recipes and Understanding Nutrition for Cancer-survivor Health (BRUNCH) – a study focused on supporting the nutrition of cancer patients
Recipe Development and Education
- Small-scale recipes for diabetes, good health and using up leftovers
- Kid-friendly recipes that focus on healthy snacks, batch cooking, getting kids in the kitchen and developing healthy eating behaviours
- Helping families cook age-appropriate meals for seriously ill children
Community Programs
- Introducing food literacy and local foods in Ontario early childhood settings
- Determining best practices to implement and expand Farm to School programs
- Developing healthy meals and healthy choices for individuals with intellectual disabilities
- Healthy cooking classes for chronic disease management in community health centres
- Modifying traditional ethnic recipes with health-conscious alternatives for diabetes education and prevention
- A community guide to cancer nutrition: Recipes, health promoting foods and tips on how to run a supper club program
- Introducing healthier food in school cafeterias in response to the School Food and Beverage Policy
- Reinventing classic recipes with a healthy twist – a collaboration with various public, private and academic partners
Product Development
- Energy Bars made with cricket flour – a sustainable source of protein
- Kimberley’s Own vegan, gluten-free oat-based granola
- Vitamin D fortified cheese – a viable way of increasing vitamin D intake in Canadians
Are you interested in working with George Brown College on a future project?
Visit our collaborators section to see associations we have worked with in the past. Feel free to contact us to find out more information.