Canadian Diabetes Association Conference – Oct 26-29, Metro Toronto Convention Centre
The Canadian Diabetes Association welcomed approximately 2,500 delegates at its annual conference where the latest advances in diabetes were shared. Today, more than 9 million Canadians live with diabetes or pre-diabetes and the burden of diabetes and its complications is enormous. The onset of type 2 diabetes may be prevented or delayed, through increased physical activity, healthy eating and weight loss. Nutrition related conference highlights included sessions on dietary fibre, Vitamin D and the Immune System and App’s for Nutrition Information. The face of diabetes is changing in Canada and taking steps now can lead to a healthier future. (Source Canadian Diabetes Association).
Nutrition Reflexions – Emerging Perspectives on Cardiometabolic Health – Nov 1-4, Edmonton, Toronto, Montreal, Moncton.
Leading academics and researchers revealed their latest findings on emerging perspectives on cardiometabolic health to health professionals across Canada. This cross-country symposium, organized by registered dietitians with Dairy Farmers of Canada, explored in detail the beneficial effect dairy consumption on blood pressure, type 2 diabetes and metabolic syndrome; possible new determinants of obesity; and the role of added sugars in special diets. .
Food Innovations for Health – Nov 9, Royal Winter Fair , Toronto
“Functional foods are a catalyst for innovation,” said Alison Duncan, University of Guelph nutrition professor and one of the event’s speakers. With that in mind, University of Guelph fourth year nutrition students invented an “omega butter” made from hazelnuts, walnuts, pumpkins and flaxseeds. Each tablespoon contains 160 mg of DHA omega-3 fat. The product is not available in stores yet, but rumour has it that the girls scored an A on this assignment.
By the year 2050, population will grow to an estimated 9 billion people. This means that we’ll need to DOUBLE the world’s food supply. Food security, food sustainability and food innovation will play key roles in providing more food on less acreage, with less waste.
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