Date: March 19, 2026 – 1:00 PM ET / 10:00 AM PT
CE Point: Competency 4.0
Title:
Culture, Comfort and Care: Reimagining South Asian Foods in Healthcare Menus
Description:
Healthcare food is more than nourishment—it is about healing, comfort and dignity.Acknowledging that South Asian foods are not a ‘single cuisine’ but a rich and varied collection of food traditions, this webinar will explore how South Asian foods can be meaningfully integrated into healthcare menus to support cultural inclusion, improve intake, and enhance nutritional quality.Grounded in traditional food wisdom and modern nutrition principles, the session will highlight South Asian comfort foods as powerful opportunities for healing and satisfaction within healthcare. Participants will learn practical strategies to redesign traditional dishes to be nutrient-dense and suitable for therapeutic and texture-modified diets—without compromising flavour or cultural authenticity.
Healthcare food is more than nourishment—it is about healing, comfort and dignity.Acknowledging that South Asian foods are not a ‘single cuisine’ but a rich and varied collection of food traditions, this webinar will explore how South Asian foods can be meaningfully integrated into healthcare menus to support cultural inclusion, improve intake, and enhance nutritional quality.Grounded in traditional food wisdom and modern nutrition principles, the session will highlight South Asian comfort foods as powerful opportunities for healing and satisfaction within healthcare. Participants will learn practical strategies to redesign traditional dishes to be nutrient-dense and suitable for therapeutic and texture-modified diets—without compromising flavour or cultural authenticity.
By the end of this session, participants will be able to:
- Recognize the role of culturally familiar comfort foods in promoting healing and patient satisfaction in healthcare settings.
- Identify South Asian dishes that align well with healthcare nutrition goals, including nutrient adequacy and comfort.
- Apply practical strategies to modify traditional South Asian recipes to enhance nutritional quality.
- Implement culturally inclusive menu changes that are feasible, respectful, and scalable within healthcare foodservice.
To connect with a BC dietitian, please visit: https://bcdietitians.ca
Presenters:
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Gaya Murthy, RD, Certified Diabetes Educator Gaya Murthy has enjoyed a rewarding career in the field of nutrition for over 20 years, both in India and Canada. She has worked in a variety of settings, including clinical, community, public health, research, and academia. She is passionate about public health nutrition, health promotion and disease prevention.Gaya is also a strong proponent of “food is more than just nutrients” and believes that food is a way to bring people together, build memories and heal. Her early fascination with the connection that food brings to celebrations, togetherness, health and beyond is what drew her to the field of nutrition and dietetics.In her current academic role, Gaya is the Department Chair and teaches courses in introductory nutrition, topics in macronutrients and micronutrients, and current topics in nutrition with the Department of Nutrition and Food Service Management at Langara College in Vancouver, BC. Additionally, she is also the primary nutrition instructor (Clinical Assistant Professor) within the UBC Faculty of Dentistry, teaching in the DMD program and the Dental Hygienists Degree program. Outside of this, she also works in private practice and collaborates with BC Dietitians, supporting client care across British Columbia. Gaya voluntarily serves with many organizations, including the Canadian Nutrition Society and the Outside of work, she loves all things gardening, long walks with her family and regular potluck |