Diabetes Project - Product Design

Uploaded by ResearchGBC on 20.08.2010


Traditional recipes, while delicious, have
ingredients that are high in fat or salt.
Certain oils, spices and rich liquids
like coconut milk, for example, or
diets that are strongly starch-based.
Coupled with more sedentary lifestyles
in Canada, stress in a new country, and
genetic and cultural predisposition,
South Asian, West Indian, Caribbean, Chinese and
Hispanic populations in Canada are
particularly at risk for Type 2 diabetes,
which affects 90 percent of those with the disease.
Between 2008 and 2010, so far the Khan R and D
team has reformulated and is in the process
of demonstrating 45 ethnic recipes to
clients in local community health
centres, where they also receive diabetes
education that complements
the recipe R and D.
The new, healthier recipes are based
primarily on South Asian and West Indian
traditional dishes.
Sharon: I'm in the Culinary Management
and Nutrition program here at George brown
and we had started doing some of the
recipe development there and I thought
that it was really interesting. It was a
great way to apply some of the things
that we had learned in the classes around
nutrition and applying that to cooking and
I wanted to get as much hands on as I could get.
I think again the field work and the
onsite training was really giving you some
hands on experience as a student in doing
recipe development and then again working
very closely with those people who were
going to be getting the results of what
your research was and in this case it's very
hands on, it's people who are struggling
with diabetes so you get an opportunity to
develop a recipe and then get in there and
see what people's feedback is to that.
You know, hear what they think about it, and whether
they would actually use it, and to me
that's invaluable. It's a real connection to
why you're doing what you're doing.