news & trends

Understanding the Most Confusing Words at the Grocery Store

women pushing a grocery cart with overlay text of blog title

Natural versus organic. Free run versus free range. Made in Canada versus Product of Canada. These terms can be oh-so confusing! We decipher these terms so that they all make sense!

Watch Sue’s TV interview on this topic (and see a few food examples) or read the details below.

Dietitian Sue Mah speaking via SKYPE to TV host Lindsey DeLuce

Whole grain versus Multi-grain

Whole grain means that you’re getting all three parts of the grain kernel or grain seed. The three parts are:

  • Bran – this is the outside layer of the grain and contains most of the fibre as well as B vitamins and some protein
  • Endosperm – this is the middle layer and it’s the bigger part of the whole grain. It’s mostly carbohydrates with some protein
  • Germ – this is the smallest part of the grain kernel and is rich in B vitamins, vitamin E and minerals

On the other hand, multi-grain simply means that the product contains more than one type of grains, and they may or may not be whole grains.

Choose whole grains when you can for extra fibre and nutrition. Some examples of whole grains are oats, barley, corn, rye, brown rice and quinoa.

Grass fed versus Grain fed

These are terms that are sometimes used to describe the beef you can buy. All cattle eat grasses and forages which includes grasses, clover and alfalfa.

Grass fed beef means that the cattle was only fed grass or forages their entire life.

Grain fed beef means that the cattle were raised on grass or forages for most of their life and then grain finished. This means is that about 3-4 months before going to market, the cattle are fed a diet that is mostly grains like corn or barley. The grain helps to produce a more marbled quality grade of beef

When it comes to nutrition, both grass fed and grain fed beef are excellent sources of protein, iron and vitamin B12. Grass fed beef is leaner than grain fed beef, and may have slightly higher amounts of omega-3 fat and vitamin K. Some say that grass fed beef has a slightly different taste too.

Free range versus Free run

These are terms that are used to describe the eggs you buy.

Free run eggs come from hens that roam the entire barn floor, and some of these barns may have multi-tiered aviaries.

Free range eggs come from hens that also roam the entire barn floor. And when the weather permits, the hens go outside to pasture. So in the winter when it’s cold, access to outside may be limited.

From a nutrition point of view, there are no differences in the nutritional content of these eggs compared to regular eggs. All eggs are a super source of protein, iron, vitamin B12 and vitamin D.

Made in Canada versus Product of Canada

Made in Canada means that a Canadian company was involved in some of the food preparation.

Product of Canada means that all or nearly all of the food and processing used to make the food is Canadian. In other words, “Product of Canada” foods were grown or raised by Canadian farmers, and prepared / packed by Canadian food companies.

Natural versus Organic

Natural means that nothing has been added or removed. The food does not contain any added vitamins or minerals or artificial flavours or food additives. The food also has not had anything removed or significantly changed.

Organic refers to the way foods and ingredients have been grown and processed. For example, organic chicken means that the chickens were raised with a certified organic feed that contains no animal by-products or antibiotics. Organic also means that there are no artificial colours or flavours, no preservatives or sweeteners. The “organic” logo, shown below, can be used only on products that have 95% or more organic content.

Body Weight Words Matter! Reflecting on the New Canadian Adult Obesity Clinical Practice Guidelines

For most people their body weight is a personal issue. However people living in larger bodies face hurtful stigma including language surrounding obesity and overweight.  Developed by Obesity Canada and the Canadian Association of Bariatric Physicians and Surgeons, the new Canadian Adult Obesity Clinical Practice Guidelines represent the first comprehensive update in Canadian obesity guidelines since 2007.[1]

Decades of research in behavioral and nutrition science suggest that it’s time to update our clinical approach and recognize that some patterns of communication about body weight are more helpful than others. Registered dietitians are deeply involved in this discussion and here are some of the topline messages from leading experts that stood out to us:

  1. Body Mass Index (BMI) is NOT an accurate tool for identifying obesity related complications [2]
    BMI is a widely used tool for screening and classifying body weight but it’s been controversial for decades.  A person’s BMI number is generated by considering their height in relation to their weight and it tells us about the size of the person’s body.  Experts now agree that more information than BMI is needed to determine whether a person is sick or healthy.
  2. Patient-centered, weight-inclusive care focuses on health outcomes rather than weight loss 1,2
    Remember to ask permission before discussing body weight and respect the person’s answer. Health issues are measured by lab data and clinical signs. These can include blood pressure, blood sugar or reduced mobility. Shift the focus toward addressing impairments to health rather than weight loss alone.
  3. Obesity is NOT simply a matter of self-control and the ‘eat less, move more’ advice is insufficient1
    The effects of a dieting lifestyle are burdensome. Evidence-based advice must move beyond simplistic approaches of ‘eat less and move more’. For example, in recent years researchers gained a better understanding of clinical evidence and body weight biology. These include the amount of food energy absorbed through the gut, the brain’s role in appetite regulation and the thermic effect of eating.[3] Environmental factors such as where people live, work and food availably also have an influence on body weight.
  4. People of higher weights should have access to evidence informed interventions, including medical nutrition therapy
    There is a lot of misinformation about body weight so evidence-based health management is key. One of the recommended interventions is to include personalized counselling by a registered dietitian with a focus on healthy food choices and evidence-based nutrition therapy.
  5. Recognize and address weight bias and stigma
    People with excess body weight experience weight bias and stigma. Weight bias is defined as negative weight–related attitudes, beliefs and judgements toward people who are of higher weight. This thinking can result in stigma which is acting on weight-based beliefs such as teasing, bullying, macroaggressions, social rejection and discrimination towards people living in larger bodies. People may also internalize weight stigma and criticize themselves or others based on body weight.
    Experts consider that changes to language can alleviate the stigma of obesity within the health-care system and support improved outcomes for both people living in a larger body and for the health-care system. 3,[4],[5],[6]

In our Body Weight Words Matter! chart below we provide several examples of communication interventions to help assess your attitude and reduce body weight bias. Body Weight Words Matter INFOGRAPHIC N4N (Click here to download your copy of the PDF Body Weight Words Matter INFOGRAPHIC N4NN ) Body Weight Words Matter

References:

[1] Obesity Canada (2020) Canadian Adult Obesity Clinical Practice Guidelines (CPGs) https://obesitycanada.ca/guidelines/

[2] Obesity Canada (2020) CMAJ Obesity in adults: a clinical practice guideline https://www.cmaj.ca/content/cmaj/192/31/E875.full.pdf

[3]   Rubino et al. (2020) Joint international consensus statement for ending stigma of obesity. Nature Medicine  www.nature.com/medicine

[4] Obesity UK (2020) Language Matters: Obesity https://cdn.easo.org/wp-content/uploads/2020/07/31073423/Obesity-Language-Matters-_FINAL.pdf

[5] Puhl, R. et.al (2016) Cross-national perspectives about weight-based bullying in youth: nature, extent and remedies. Pediatric Obesity,

[6] Puhl R., Peterson J. L., Luedicke J. (2013). Motivating or stigmatizing? Public perceptions of weight-related language used by health providers. Int. J. Obes.  https://www.nature.com/articles/ijo2012110

What to Look for in a Probiotic Supplement

A bottle of probiotics showing the bacteria content

Probiotics can have a number of health benefits ranging from reducing the symptoms of digestive disorders to supporting your immune system. Choosing a probiotic supplement though can be sooo confusing! Here are four dietitian-approved tips to help you find the best product.

Tip #1 – Look for a probiotic that is enteric-coated

The acid in our stomach can destroy probiotics. Enteric-coated probiotic capsules, like New Roots Herbal probiotics, are completely sealed allowing them to survive the acid in our stomach and make it all the way down to our large intestine / colon where probiotics do their beneficial work. Some other probiotics are “delayed release”, meaning that the capsules will open up slowly to release their contents. However, the delayed release may only last about 30 minutes. In this case, the probiotics can still be destroyed by the stomach acid and may not reach the small intestine to deliver full benefits. Another benefit of enteric-coated probiotics is that you can take them anytime, with or without food.

Tip #2 – Look for the bacteria count at the time of EXPIRY

Probiotics will list the bacteria count in Colony Forming Units (CFUs). The key is to make sure that the CFU count is guaranteed at the time of expiry, not just when they’re manufactured. Look for the phrase “Potency guaranteed at date of expiry” on the bottle or package.

Tip #3 – Look for probiotics in the refrigerated section

Probiotics by definition are living micro-organisms. Keeping probiotics in the fridge helps to preserve the lifespan of the bacteria. That’s why you’ll find New Roots Herbal probiotics in the refrigerated section at the natural products store. When you get home, remember to keep your probiotics in the fridge too!

Tip #4 – Talk to a dietitian or your health care professional

Probiotic supplements can contain billions of probiotics! The two most common groups of probiotics are Lactobacillus and Bifidobacterium – and there are different species and strains within these groups. Talk to a dietitian or your health care provider to figure out the best ones for you and your health concerns.

 

Watch Sue’s TV interview about Prebiotics and Probiotics 

TV host Annette Hamm chatting with dietitian Sue Mah

 

Written by: Sue Mah, MHSc, RD, PHEc, FDC

Disclosure: I have participated in a paid partnership with New Roots Herbal. Opinions in this post are my own. 

 

Peach & Tomato Summer Salad

white bowl with salad made from diced peaches and diced tomatoes, garnished with basil leaves

Celebrate Food Day Canada on August 1st with delicious local peaches or nectarines! Prep time: 5 minutes

Peach & Tomato Summer Salad

Ingredients

2 peaches or nectarines (leave the skins on)

10 cherry / grape tomatoes or 1 small tomato

1 Tbsp balsamic vinegar

1 Tbsp olive oil

Salt / pepper to taste

Fresh basil leaves for garnish

Directions

Dice the peaches and have the cherry tomatoes. Toss gently with balsamic vinegar and olive oil. Add salt / pepper if desired. Garnish with fresh basil leaves.

Makes 2 small servings

5 Smart Snacks

snack ideas that combine protein with produce

Want to stay fueled and alert? Our dietitian tip is to combine protein with produce at every snack! Protein foods give you staying power, satiety and alertness. Produce offers a medley of antioxidants to boost your health and wellness. That’s a powerful combo, right?

Try these snacks the next time you’re heading out on the trails, camping or even studying for exams. Which snack combo is your favourite?

 

The Science of Comfort Foods

aerial image of kitchen counter filled with baking supplies like flour, eggs, and measuring spoons

[Image: Piktochart]

Can you believe that we’re into week 11 of quarantine now? We’ve been seeing plenty of homemade comfort food pics posted on Instagram lately. In fact, the hashtag #QuarantineBaking has over 208 THOUSAND posts and the hashtag #ComfortFood has over 7.1 MILLLION posts.

There has been so much about comfort food lately in the news too:

  • In Toronto, Bradley Harder started the #PandemicPieProject – he’s baked over 200 pies and given them away to members in his community;
  • In Halifax, Amy Munch who owns Cake Babes, a wedding cake shop, has now baked over 2000 cupcakes and delivered them to front line workers; and
  • In Italy, an 84-year-old Grandma is on lighting up YouTube, demonstrating her recipe for Lockdown Lasagna.

Here are 4 reasons why you might be reaching for those comfort foods right now.

Watch our 1 minute video clip below about The Science of Comfort Foods!

 

1 – Comfort foods trigger dopamine

Dopamine is a neurotransmitter that sends messages between the brain cells. Dopamine is all about motivation, reward and pleasure. It gives us a feel-good sensation. So when you eat a comfort food that tastes good and is rewarding, you get a rush of dopamine. Your brain remembers this connection between your behaviour (the comfort food you ate) and the reward (the positive feeling). You may be more motivated to continue that behaviour i.e. eat a comfort food because it gives you that feel-good reward. Some psychology researchers think that even ANTICIPATING eating certain foods generates dopamine. So just THINKING about eating a cinnamon bun or chocolate cake can trigger dopamine!

2 – Comfort foods gives us social connection

As a dietitian, I always say that food unites us. My dad is a chef and to me, food is an expression of love. I remember when Jamie Oliver was here in Toronto in 2015, promoting his new cookbook. When he stood up on stage, he said “Food can be a hug”.  Wow, don’t you agree – food can be as comforting as a hug. Some interesting research from the Universities of Tennessee and New York State in 2015 found that comfort foods remind us of our social relationships / and helps us feel less lonesome especially when we are isolated. Comfort foods offer a sense of belonging. So it makes sense that we’re turning to comfort foods during these times of quarantine and physical isolation. On top of that, baking and cooking together offers psychosocial benefits. Think of those virtual dinner parties or virtual cooking classes we’ve been taking – they keep us feeling connected even when we’re not physically together.

3 – Comfort foods are associated with positive memories and nostalgia

Very often, comfort foods remind us of our childhood or home or friends and family. Comfort foods may also be linked to special person like your mom, dad, Nona, Bubbe or Grandma. When we eat comfort foods, it brings pack happy memories from our past. Sometimes even the SMELL of comfort foods can trigger these positive memories. Psychological research shows that smells are powerfully linked to areas in the brain that are associated with memory and emotional experiences 

4 – Comfort foods can give us a little more certainty and routine.

In these times of uncertainty, making and eating comfort foods can offer a sense of structure and control. We have control over the foods we are making and eating, and we also have a little more control over how we feel. Our brain tells us that eating that piece of homemade bread or pasta will make us feel good.

 

If you’re eating for comfort, that’s completely OK. Be mindful of how often and how much. Practice other healthy lifestyle habits to beat stress – try yoga, meditation, a walk with the dog, listening to music or calling a friend. Stay safe and stay well!

 

By Sue Mah, MHSc, RD, PHEc, FDC – Co-founder n4nn

4 Fridge rules for food safety & wellness

Can you think of a time when you found something in your fridge you did not recognize?  Or a special food you bought was misplaced only to turn up spoiled? Well you’re not alone!  In today’s busy home kitchens these things happen.  As a dietitian and food safety professional I can offer you some evidence based advice to help you keep your food cool safely, save you money and reduce waste. Follow these tips for safe food storage in your fridge.

1. Refrigerate perishable foods promptly.
After shopping or cooking how do you put food in the fridge? You may be surprised to discover there is a recommended safe way to store perishable foods.

  • When you return home from shopping put perishable foods in the fridge quickly. Follow the safe food storage tips outlined in this article.
  • If you have extra food after cooking refrigerate leftover foods within two hours. Use clear shallow containers or baggies to store leftovers. Pro tip: separate larger amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.

2. Label cooked food containers with name of the food and date you made them.
It’s a lot to ask sometimes to remember when you ate that leftover food that’s sitting in your fridge. To help jog your memory try these foodservice professional’s practices.

  • Place a label on the food containers with the name and date when you made them before putting them in the fridge. Keep a roll of masking tape and a marker handy.
  • Use clear containers with a lid to protect the food and see what is in it.

Leftovers are safe in the fridge for 3-4 days. If you don’t have a chance to eat leftovers within this time, move them to the freezer for later use.

3. Practice safe food storage order.
Did you know there is a best way ‘hierarchy’ to store perishable foods in your fridge? Here are the foodservice pro’s fridge rules to keep foods safe and organized.

  • TOP SHELF – Keep ready to eat fully cooked leftovers here so they are at eye level. Remember to eat leftover foods within 3-4 days of cooking or move them to the freezer.
  • MIDDLE SHELVES: The mid-section of the fridge is best for dairy such as milks, cheeses, yogurt and butter, eggs.
  • BOTTOM SHELF – RAW / uncooked MEAT: Store uncooked fish, meat at the bottom – lowest shelf or meat drawer. To prevent juices from leaking and cross contaminating other foods, store raw fish, meat and poultry wrapped and place it on a plate or in a sealed container.
  • CRISPER DRAWERS – These sealed compartments are specially designed to keep the humidity right for veggies and fruit. Remember fresh fruit, many vegetables and herbs are perishable and require refrigerated storage to keep them fresh longer.
  • Mind the doors. The temperature in the door is not always consistent. So play it safe and keep items that don’t spoil easily, such as condiments, in the fridge door.

4. Clean your fridge regularly and keep it in good running condition.
A fridge is often a ‘taken for granted’ appliance and giving it a little attention helps keep it running well. After all it stores hundreds of dollars’ worth of food that must be kept cold so it doesn’t spoil as fast and make us sick.

  • Declutter your fridge contents regularly. An overstuffed fridge restricts airflow and it may hinder proper cooling. Toss out items that are past their prime and keep foods that are before their expiration date.
  • Clean out your fridge regularly. It’s not enough to just wipe up the obvious messes. Wash down shelves and drawers with soapy water and use a sanitizer to reduce germs.
  • Monitor your fridge’s temperature – it should be between 1-4 degrees Celsius (36-40 Fahrenheit.) Keep a backup thermometer in your fridge for food safety.

If you can implement some of these savvy fridge food storage tips, you’ll be well on your way to keeping your food safe, wasting less food and saving more of your money. Good luck and if you have any questions or would like more information contact us at  Info@NutritionForNonNutritionists.com

Interested in seeing the Instagram Live show on Fridge food storage tips? Check out the 20 min interactive chat here:

 

Nutrition & Immunity Challenge – Covid19

Your immune system is always on guard against attacks on your body. Attacks could come in many forms including virus, bacteria or even cancer cells. If your immune system trips up, you could become more vulnerable and even ill. In terms of nutrition, there are many nutrients that are involved with the normal functioning of the immune system. The immune system is sophisticated ‘team’ with many ‘players’ involved. The best performance in defending your body happens when all ‘players are present’ and ready to do their job. That is why health experts recommend to promote your own immunity follow an overall healthy eating plan.

With Covid19 there seem to be a lot of questions about nutrition and immunity so here is a closer look at the basics.

  • No diet, supplement will cure or prevent disease. Good hygiene practice and physical distancing remain the best means of avoiding COVID19 infection.
  • Almost all nutrients help the immune system in one way or another; however some nutrient deficiencies may be more harmful to immunity than others. Malnutrition and deficient intakes of many vitamins and minerals are associated with lower disease resistance. Among the nutrients well recognized for their roles in building immunity are Protein, Zinc, Vitamins A, C and E. Below we profile these nutrients of interest that support general immunity but emphasize the bottom line:  Eat a variety of healthy foods each day in order to support immune function.

Protein:

Protein helps build and repair body tissues and forms antibodies. Antibodies are protective proteins produced by the immune system to fight foreign substances in the body.

Eat protein foods at each meal. Recommendations for most adults are to aim for 20-30 grams of protein at every meal. Examples of protein rich foods include fish, shellfish, poultry, lean meat, legumes (beans, peas and lentils), tofu (edamame), eggs, nuts, seeds, greek yogurt and cottage cheese.

Vitamins and Minerals:

All vitamins and minerals promote good health and many protect against infection and diseases. Research suggests that certain vitamins and minerals may have bigger roles in immune health. Examples include Zinc, Vitamins A, C, E. For most people, however, there is no good evidence that taking more of these nutrients than what you can get from a varied healthy diet will improve your immune system. For reference, here is some information about vitamins/minerals of interest for immune health.

    • Zinc:
      A wide variety of foods contain zinc. By far, oysters have more zinc per serving than any other food. More good sources of zinc are lean meats, fish or poultry, beans, nuts, whole grains, cereals (fortified) and dairy products
    • Vitamin A:
      Vitamin A is naturally present in many foods and most people get enough Vitamin A from the foods they eat. The most active form is retinol, a fat soluble vitamin found in animal foods such as meat, poultry, fish and dairy products. Beta carotene which converts to vitamin A in the body is found in yellow, orange and dark green vegetables and fruits.
    • Vitamin C:
      Vitamin C, also known as ascorbic acid is found in fruits and vegetables. Among its many other roles, Vitamin C acts as an antioxidant that helps protect cells against damage. You can get recommended amounts of vitamin C by eating a variety of foods including citrus fruits (such as oranges and grapefruit). Red and green peppers and kiwifruit also have a lot of vitamin C as do other fruits and vegetables.
    • Vitamin E:
      Vitamin E is found in many foods. In the body, it acts as an antioxidant that helps protect the tissues from damage. Rich sources of Vitamin E include vegetable oils (wheat germ, sunflower, safflower), nuts (peanuts, hazelnuts, almonds), seeds (sunflower), fortified cereals.Watch our one minute VIDEO summary and tips on the immunity challenge here:

Sources:

  • National Institutes of Health (NIH) 2020 Health Information Facts
  • Health Canada (2019) Nutrient Function Claims
  • Duyff Academy of Food and Nutrition (2017) Complete Food & Nutrition Guide
  • Sizer et al (2017) Nutrition Concepts and Controversies

Put the FREEZE on Food Waste

🌎 Today is the 50th anniversary of Earth Day!

One way to protect the planet is to reduce food waste by freezing leftover ingredients. It helps you save money too.

Here are some ingredients that we’ve been freezing a lot these days.

🍅 Tomato paste – Most recipes call for about 1 T of tomato paste. Freeze in ice cube trays or in 1 T portions. Ready for a tomato sauce or stew. Lasts 2-3 months in the freezer.

👍 Onions & Green onions – How many times have your green onions wilted in the fridge? Slice them or chop / dice onions and freeze them. Perfect for an omelet, casserole and fried rice. Lasts 10-12 months in the freezer.

🍋 Lemon juice and Lemon zest – Why toss out flavour? Freeze these and add to salad dressings, pasta or baked items. Lasts 12 months in the freezer.

🌿Herbs – Cut them and freeze in ice cube trays water, stock or even oil. Simply toss into soups or defrost for a salad dressing when needed. Lasts 2-3 months in the freezer.

🍌 Bananas – We love making banana bread, so any leftover bananas go straight into the freezer. You can freeze them whole with the peels on (the peels will turn black). Or you can peel the banana first and freeze slices. Thaw and add to baked goods or use frozen in a smoothie. Lasts 2-3 months in the freezer.

🍓 Berries – Freeze them in a single layer first and then place them in a container or bag. (If you freeze them all at once, they may clump together.) Perfect for smoothies or baking! Lasts 12 months in the freezer.

🍞 Bread – Slice it first and then freeze about 6-8 slices in a freezer bag. Same thing with bagels. This makes is so much easier to use or toast. Lasts 2-3 months in the freezer.

🍎 You can freeze so many other foods too! What’s your favourite item to freeze?

Happy Earth Day 2020!

[Freezer storage times – sourced from https://www.foodsafety.gov/keep-food-safe/foodkeeper-app]

 

– By Sue Mah, MHSc, RD, PHEc, FDC & Lucia Weiler, BSc, RD, PHEc

Clean and sanitize your kitchen surfaces like a food safety pro during COVID-19

You can protect yourself from COVID-19 by preventing the spread of germs. Although there are not many studies on COVID-19 specifically, scientists suggest that what we know works against other coronaviruses could work against this new strain too. Well known food safety cleaning and sanitizing practices can kill many different kids of harmful germs that cause disease.  Consider these expert tips for cleaning and sanitizing surfaces you use for food handling and preparation to reduce your risk of COVID-19 exposure.

3 Food safety rules to sanitize kitchen surfaces

  1. CLEAN: Remove dirt by washing down surfaces using warm soapy water & rinse with clean water.
  2. SANITIZE: This step reduces the harmful germs to safe levels on surfaces so illness is less likely to occur. Before preparing meals food safety pro’s make sure that counters, cutting boards and work surfaces are sanitized first. Chemicals approved as sanitizes for food-contact surfaces in food-service are chlorine, iodine and quaternary ammonium. Diluted chlorine bleach is a very effective sanitizer that is easy to make at home too. You can make your own sanitizing spray using 1 tsp (5 mL) bleach for every 3 cups (750 mL) of water. (Ministry of Health & LTC Ontario)  This sanitization method works for both plastic and wooden cutting board, taps, sinks and other surfaces. (Note: Bleach is NOT recommended for marble or stone countertops!)
  3. AIR DRY: Let surfaces air dry or dry with a clean disposable paper towel.

 

More tips on cleaning and sanitizing in the kitchen are available at this link: https://extension.colostate.edu/docs/pubs/foodnut/kitchen-sanitize.pdf

Dietitians’ tips to stay fueled and focused when working from home

 

desk with vase of flowers

 

The doorbell rings. The dog is barking. A load of laundry sits in the hallway. There can be a lot of distractions when working from home! Here are a few tips to help you stay fueled and focused.

Stick to a regular eating schedule. Get into a routine by eating your meals at the same times every day if possible. Routine gives us a little sense of control during these uncertain times. Plus, you’ll keep your energy levels steady to power through your work day. (Ditto the routine message for sleep and exercise.)

Cook extra for tomorrow’s lunch. Now that you and everyone else in your family are staying home, you’re likely eating all your meals at home too. No more lunch meetings or buying lunch at the food court. Plan to cook extra and portion them out so they’re ready to reheat for tomorrow’s lunch.

Snack on nourishing foods. During times of crisis, we all stress eat. Food can offer us both comfort and nourishment. Give yourself permission to enjoy ALL foods without guilt. If you’re finding that you’re frequently eating to deal with stress or emotions, reach out to a friend, family member or health professional for support.

Stay hydrated with water. By the time you’re thirsty, you’re already dehydrated. Keep your water bottle nearby. Other beverages like coffee, tea and milk count towards your fluid intake too.

Take a break. Stand up and stretch. Do some shoulder rolls. Go out for a walk. This helps minimize mindless munching at your desk. To reduce eye strain, follow the 20-20-20 rule – every 20 minutes, look at something 20 feet away for 20 seconds.

Keep well, everyone!

 

Eating well during COVID-19

Sue Mah shares her tips on national TV to make the most of your food during times of COVID-19.

Watch Sue’s TV interview here with CTV Your Morning. 

 

TV host Lindsey Deluce interviewing dietitian Sue Mah in her kitchen

 

Buy foods with a long shelf life. Fresh, frozen and canned foods are all OK. Some ideas: fresh carrots, potatoes, squash, onions and parsnips; frozen fruit, veggies, meat and fish; canned fruit, veggies, beans, soup and pasta sauce; shelf-stable milk or non-dairy beverages. Having these foods can help you get through tough times in case you become sick and can’t leave your home. I write the best before date on a green piece of tape and stick it right on the can for easy visibility! (See my pantry photo below.)

Keep a food inventory to remind you of what have. Go through your fridge, freezer and pantry. The kids can help with this too! Plan your meals using the foods you have on hand. Try new recipes using your pantry staples. Check best before dates and practice the “First In First Out” rule – use the foods that have the earliest best before date first. Circle or highlight items with an approaching best before date so you know to use them soon. Cross the items off the inventory as you use them so you know when you might need to buy more.

Wash your hands before and after cooking / eating. Wash all fresh fruits and veggies before eating, especially if you’re eating the skins. Cook foods to the right temperature. Keep raw foods separate from cooked foods, and use separate utensils / cutting boards for each. Keep hot foods hot and cold foods cold. Refrigerate leftovers within 2 hours or freeze leftovers to eat later. Eat refrigerated leftovers within 3 days. For more food safety tips, go to Canadian Public Health Association. 

Don’t share eating utensils. Avoid sharing food from the same container (e.g. avoid sharing popcorn or grapes from the same bowl.) No double dipping please. 🙂 Wash utensils in hot soapy water or in the dishwasher.

Sue's pantry with best before dates labelled on cans

Sue’s pantry

 

Serving food safely during COVID-19

Since COVID19 arrived, you already know about the importance of hand washing. This is a great first step in handling food safely. Remember to use the WHO method to wash your hands every time before touching food or setting the table.

When it comes to serving food safely there are some additional simple steps you can take to help you keep germs at bay. For example, don’t let your fingers touch the surfaces of of dishes or utensils that come into contact with mouths or food. Here are some examples and tips to help you build your healthy habits and serve food safely during COVID-19 and beyond.

  1. Don’t put your thumb on top of a plate to hold it.
    Hold plates underneath with your thumb on the rim.
  2. Don’t touch the inside or lip of a cup.
    Use the cup handle instead
  3. Don’t let others touch the lid of your beverage container that comes in contact with your mouth!
    Ask the cup to be handed to you and place the lid on yourself.
    If others bring you a lidded cup consider removing it before you drink it.
    Pour canned or bottled beverages into a clean cup instead of bringing the can or bottle to your lips.
  4. Keep your hands off  the bowl of a spoon or prongs of a fork.
    Grip utensils by the handle and don’t let handles touch the food.
  5. Don’t share dishes, drinking glasses, cups, eating utensils.
    Wash your dishes well in hot soapy water after each use.

Keep well and remember it is important to get information from credible, trustworthy sources during this time. Dietitians are regulated health professionals committed to providing evidence-based advice and information that is tailored to your personal needs and challenges. For the latest and most up-to-date information on COVID-19, visit Health Canada at www.canada.ca/coronavirus

n4nn in action – everywhere!

Did you know as dietitians we’re collaborating, driving innovation and informing Canadians? Our influence runs deep and it continues to grow! See below examples of how we unlock food’s potential and support healthy living for all Canadians.

CTV Your Morning – As a regular dietitian expert featured on national TV, Sue shares timely and trendy nutrition info. Watch Sue’s national CTV interview – “5 Nutrients You Might Not Know You Needed.”


Dietitian and n4nn Co-Founder Sue Mah chats with national TV host Lindsey Deluce on Your Morning

Restaurants Canada (RC) Show 2020 – March 1-3
Lucia is honoured to be a speaker on March 3rd for an expert panel presentation called Food is Medicine: Capitalizing on the Health Food Movements. Come and learn about the power of food for health and wellness – foodservice edition! n4nn is pleased to offer you 50% off the show pass registration fee. Use promo code WeilerNutrition when you register for the RC Show. Can’t make it? No worries. Reach out to us for our tips and sparks to boost your healthy menu development.

WFIM – 1st International Women’s Day Summit – March 5

We’re thrilled to be speakers at this inaugural event to empower others to be their best inside and out. As food and nutrition experts, we’ll share proven healthy and mindful eating tips. Congratulations to WFIM (Women in Food Industry Management) for organizing this sold out event! If you didn’t get a ticket for this event, contact us to bring this engaging presentation to your team.

Simple Ways to Boost Your Fibre

Dietitian Sue Mah talking to TV host about fibre

With the start of the new year, one way to eat better is by eating more fibre!

We need 25-38 grams of fibre every day, but most of us are only getting about half of that amount! There are generally 2 main types of fibre:

  • Soluble fibre – this is the type of fibre that can help lower blood cholesterol and control your blood sugar. It’s found in foods like apples, oranges, carrots, oats, barley, beans and lentils.
  • Insoluble fibre – this is the type of fibre that helps you stay regular. It’s found in fruits, veggies, whole grains and bran.

How can you get enough? As the in-house dietitian expert on Your Morning, our Co-Founder Sue Mah shared a few simple tips for boosting fibre at breakfast, lunch and dinner.

Take a peek at the before and after meals below, and watch the TV interview here!

 

original breakfast plus breakfast with fibre boost

original lunch plus lunch with fibre boost

original dinner plus dinner with fibre boost

[Images: @YourMorning]

 

Canadians’ Eating Habits

People eating together

Since 1989, the Tracking Nutrition Trends (TNT) survey has been looking at the self-reported knowledge, attitudes and behaviours of adult Canadians with respect to food and nutrition. It’s believed to be the longest standing nutrition tracking study in Canada!

The survey sampled 1,500 Canadians online in August 2018 and the results were recently released. Here are a few highlights:

 

8 out of 10 8 out of 10 Canadians rate their eating habits as good to excellent (43% good, 28% very good, 8% excellent). This represents very little change from the last TNT survey in 2015.

 

6 out of 10

 

6 out of 10 Canadians use food and diet to manage health conditions. The top five health conditions of concern include: obesity/overweight, high blood pressure, pre-diabetes/diabetes, high blood cholesterol, and food allergies.

 

58% of Canadians have made changes to their diet

 

 

 

58% of Canadians say they have made changes to their eating habits in the past year. The key changes are eating MORE fruits and vegetables, fibre and protein, as well as eating LESS sugar, salt / sodium and fatty foods.

 

 

 

Preparing food

 

 

2 out of 3 Canadians prepared their last 10 meals from scratch most of the time. Millennials are most likely to purchase foods that are ready to eat or ready to re-heat.

 

 

woman eating lunch alone at desk

 

Almost 25% of Canadians say they eat alone most of the time. This trend was seen across all age groups.

 

 

Interested in learning more survey results and how they can impact your business? Join us at our 13th annual Nutrition for NON-Nutritionists course on April 28 at the University of Toronto. Course details and registration are available now.

 

(Images: Bigstock, Tracking Nutrition Trends, Kasasa.com, NewsTalk1010)

 

Take your food and nutrition learning to new heights in 2020!

Are you noticing the rising level of misinformation about food and nutrition as we head into the new decade?   Invest in getting the facts straight for your business and yourself! Join leading Dietitian experts Sue Mah and Lucia Weiler at the 13th annual Nutrition for NON-Nutritionists course at the University of Toronto on April 28, 2020. We’ll unlock the science behind the power of food to help your business meet the growing consumer demand for healthy foods, and help you eat better for optimal health and wellness.

Credible nutrition information is based on scientific evidence and the practice of nutrition communication is complex. Since 2007, the Nutrition for NON-Nutritionists course has supported hundreds of food and beverage professionals across North America.

Make investing in your food and nutrition learning a priority for 2020. We challenge misleading “quick fix” promises and promote credible nutrition science and food education strategies that empower true, long-term health and business benefits. You and your business teams will benefit from the hands-on learning, case studies and innovative sparks.

The 2020 Nutrition for NON-Nutritionists course is ideal if you want to:

  • Recognize nutrition fundamentals
  • Discover current nutrition / health trends relevant to your business
  • Maximize the success of your product innovations and nutrition communications

Join us for a day of hands-on learning, networking and knowledge building!

Date:               April 28, 2020
Time:              8:30 am – 5:00 pm
Location:       University of Toronto, 81 St. Mary Street, Toronto ON M5S 1J4

Thinking about your budget?

Register by Jan 31 to can catch the Early Bird discount and enter the draw for a chance to win a cookbook!

Take advantage of the Past Course Graduate rate or Group rate too.

For more course information, visit our website or contact us.

 

Food as Medicine Update 2019: Hot Topics in Nutrition Through the Lifespan

We were delighted to attend the 2019 Food as Medicine Update: Hot topics in nutrition through the lifespan, hosted by the University of Toronto and St. Michael’s Hospital on November 15, 2019. This third annual full day symposium for healthcare professionals addressed emerging issues in food and nutrition science that impact chronic disease prevention. Participants considered the role of nutrients, dietary patterns and identified best practices and nutrition policies to promote health. Below we offer a few highlights from some of the speakers.

A special feature of the symposium was the keynote address by Harvard professor Dr. Walter Willett, MD, DrPH on diet and health across the lifespan. Dr. Willett also received an award in recognition of his outstanding contributions to scientific research and education. It was our honour to connect with Dr. Willett and Dr. David Jenkins who is a pioneer of nutrition science research from the University of Toronto.

Image: Lucia and Sue shared good conversations about hot topics with Dr. David Jenkins and Dr Walter Willett at Food as Medicine Update 2019.

“Diet and Health Across the Lifespan” – Dr. Walter Willett

“We are on a path leading to ecological disasters and a sick and unstable global population,” says Willett. The good news is that healthy and sustainable diet is possible by changing the way we eat, improving food production and reducing food waste. Willett highlighted the Eat-Lancet commission’s report which emphasizes the critical role diets play in linking human health and environmental sustainability. Integrating the health of people and the planet through food systems is modeled through the ‘planetary health plate’.

Planetary Health Plate (Image source: Harvard.edu)

Key learnings:

  • People are increasingly concerned about personal well-being and the viability of our planet
  • Eating more plants is better for health & more sustainable for the planet

“What is New with Canada’s Food Guide” – Dr. Alfred Aziz

Dr. Aziz highlighted the new food guide and the impact on public health. The food guide plate has shifted to half vegetables and fruit, one quarter protein and one quarter whole grains. The advice to Canadians is to eat in a pattern promoted by the food guide to promote health and reduce the risk of chronic disease. The new food guide is an online suite of evidence based resources for both health professionals and consumers. Canadians have access to food guide snapshots, videos, recipes and actionable advice.

Key learnings:

  • Explore Canada’s food guide online. https://food-guide.canada.ca/en/
  • Subscribe to Health Canada’s monthly newsletter to get the latest healthy eating updates.
  • Stay connected on social media for tips you can use. Follow updates on Instagram – @healthycdns, Facebook – Healthy Canadians , Twitter – @govCanHealth.

N4NN TIP: Dietitians tailor the general recommendations of the food guide to suit individual preferences and dietary needs. Seek answers to your food questions from a registered dietitian, the most credible and trusted nutrition professionals.

Image: Lucia and Sue discuss Canada’s New Food Guide with Dr. Alfred Aziz at Food as Medicine Update 2019.

“Sugars and Health: What is the Right Direction for Public Policy?” – Dr. Vasanti Malik

Dr Malik unpacked significant research about the role of sugar sweetened beverages on weight gain and cardiovascular health. This work has influenced dietary guidelines and policies specifically in reducing sugars.

Key learnings:

  • Source of sugars in the diet matters. Consider the different nutritional impact & rate of absorption between sugar sweetened beverages vs juice vs whole fruit.
  • Be mindful of added sugars and sugar sweetened beverages as part of the strategy to improve overall diet quality.

“Update on Pediatric Obesity Management” – Dr. Katherine Morrison.

Dr Morrison shared evidence based practices from the Children’s Exercise and Nutrition Centre at McMaster University. The presentation helped the audience better understand the tools and language used to support children or youth and their families who face challenges with energy balance which result in health problems.

Key Learnings:

  • Discover root causes of obesity.
  • Come from a place of sensitivity and care.
  • Translate the science into small changes that families can build on and maintain over time. These approaches can lead to health improvements.

“Low Carb versus High Fat: What Does the Evidence Say?” – Dr. John Sievenpiper

After 40 years of ‘low-fat’ dietary advice now carbohydrates are under attack. The ‘Low fat’ paradigm was revisited with a reminder that low fat food does not necessarily mean its low calorie food! Much of the diet policy debate focuses on the importance of reducing sodium, sugars and fat but research about the burden of disease shows that low intake of whole grains may be a higher risk factor for poor health. The paradigm shift may be moving from ‘nutrient based’ (example low fat, low salt etc.) approaches to ‘food and dietary pattern’ based recommendations.

Key Learnings:

  • Promote increased uptake of vegetables, fruit, whole grains, nuts and seeds as these foods may have a positive effect on health.
  • Provide counselling on a dietary pattern with the most choice that best fits with the individual’s / client’s values, preferences, and treatment goals.
  • Remind clients that adherence is one of the most important determinants for attaining the benefits of any diet.

“Food for Thought: Nutrition, Cognitive Health and the Aging Brain” – Dr. Aileen Burford-Mason

Vegetables, fruit and whole grains are ‘smart carbs’ because they don’t send insulin levels soaring. Phytochemicals found in vegetables, fruit, herbs and spices and can act as antioxidants and are important compounds that support optimal health. Absorption of phytochemicals may be higher if eaten with some fat (e.g. full fat rather than reduced- fat salad dressing). Micronutrient deficiencies play a role in poor brain health. Two common deficiencies may influence cognition – magnesium and vitamin D.
Meals with quickly digested proteins and low in sugars/starch support dopamine neurotransmitter synthesis. This is significant because dopamine plays a big role in brain function for mood, focus, concentration, fine motor skills, word recall and articulation.

Key learnings:

  • Cognition may be enhanced through diet.
  • For optimal brain function during the day. eat 25-35 grams protein at each meal.
  • To keep a steady input of glucose to the brain, swap out starchy carbs for phytochemical rich vegetables and fruit.
  • Consider the benefits of extra micro-nutrient co-factors (such as Vitamin C, Vitamin D, Magnesium and B Vitamins.)

“The Microbiome Questions You’d Like Answered for Patient Issues Across the Lifespan” – Dr. Gregor Reid

Much has been written in recent years about the gut-brain axis. Exciting pilot studies suggest probiotic applications to the gut can reduce anxiety and depression via the vagus nerve. Definition of probiotics is based on tested products from microbiome research. Identifying new strains that provide benefits will change future approaches to health management. Applications may emerge for cardiovascular, urogenital, respiratory, brain, digestive and skin health as well as possible impact across the world’s ecosystems.

Key Learnings:

  • Probiotics are defined as microorganisms proven to produce health benefits.
  • Probiotic therapy is evolving with applications for people’s health and the ecosystem.

“Weeding Through the Evidence: Marijuana and Breastfeeding” – Dr. Rebecca Hoban

Dr. Hoban summarized the science about the use of cannabis during lactation, including the epidemiology and pharmacology of cannabis during lactation and resultant infant exposure. She discussed available evidence of short and long term consequences in infants exposed during breastfeeding and suggested potential recommendations for healthcare providers and families.

Key Learnings:

  • The cannabis conversation is real and important with patients.
  • Cannabis compounds do get into breastmilk and there is limited research on the effect on babies.
  • Breastfeeding moms should be recommended to limit or cease their use of cannabis.

Spot the Sugars

Registered Dietitian Sue Mah quizzes TV host Ben Mulroney about the sugars in different meals.

New food labels are coming and for the first time, you’ll see a Daily Value (DV) for “Sugars”. Health Canada has set a DV of 100 grams for total sugars. This includes sugars naturally found in foods such as fruits, veggies and unsweetened milk products, plus the sugars added to foods and the sugars found in foods like honey and maple syrup. Packaged foods with a Nutrition Facts table will now show the “Sugars” content as a percent of the 100 grams Daily Value (%DV).

Nutrition Facts table showing % Daily Value for sugars

But do most Canadians know where the sugars are in their foods?

Our Co-Founder Sue Mah recently quizzed Ben Mulroney (Co-host of Your Morning) to spot the sugars in different foods. Watch the engaging interview here.

Do you have a nutrition question that you’d like us to answer? Contact us and we’ll try to answer it in our next newsletter.

Five healthy eating tips while travelling

Lucia Weiler, RD, PHEc.

When you travel for work or pleasure do you find it tricky to stick to a healthy eating plan? You’re not alone! Most people find it harder to keep up their smart lifestyle choices when away from home. However there are benefits to maintaining a healthy lifestyle while travelling and a healthy diet can help keep up your energy, reduce stress and enjoy your time while travelling for work or pleasure.

We were thrilled to present our N4NN Workplace Wellness workshop to executives who really wanted to energize their meeting. Are you travelling for business or pleasure? Check out our Travel Tip Sheet for five dietitians’ tips on how to find good food that will help you stick to a healthy eating plan while away from home.

Travel Tip Sheet

Five ways to help you stick to a healthy eating plan while away from home:

  1. Carry on & carry out
    Pack some healthy foods, high protein snacks in your bags. Fresh fruit, nuts, seeds, or a granola mix are handy snacks to carry on board especially if you are travelling within Canada. When you arrive at your destination, if you can, go to a food market or grocery store to pick up portable traveler friendly foods to carry out to your hotel room. Some examples are nuts, seeds, fruit, veggies, and whole grain crackers. If you have a fridge in your room, yogurt, cheese hard cooked eggs and hummus are healthy options to keep on hand.
  2. Drink water
    Stay well hydrated and don’t drink your calories. Drink water regularly, which is a calorie free way to quench your thirst. Limit sugary drinks, energy drinks, syrup flavoured hot or cold beverages and alcohol. Calories from these types of drinks can add up quickly and undermine your healthy eating goals.
  3. Scope out foodservice options
    If you travel for work you may return to the same city regularly. Find a few places you can count on for healthy options and plan your meals there. Check menus online to find your healthy go-to preferences where you travel. In most chain restaurants, calories are listed on the menu which can be helpful to compare meals. Remember it’s not just the total number of calories that count but the quality of the calories matter too. Look for foods with less saturated fat, less sodium and less added sugars.
  4. Order mindfully
    When eating at a restaurant keep these tips in mind: double up on veggies, avoid deep fried foods and watch portion sizes (keep them small or ask for half portions). Always order sauces on the side so you can decide how much to add. If you’re watching your calories, skip the appetizers and dessert.
  5. ENJOY your food choices!
    HOW you eat is just as important as WHAT you eat so look for ways to enjoy your food. Improving your eating habits takes time and it can be especially challenging while travelling. Find a few tips that work for you and then build on them as you journey toward making healthier choices while travelling.

Want more tips and insights on building healthier people? We translate the science of nutrition and offer life-changing advice for healthy living. Contact us for more information.

Kids are Back to School…and Eating Better

\Young child washing veggies in the sink

Image source: Bigstock

With back to school, it’s time to get those lunch bags busy again. A recent study published in the Public Health Nutrition journal found that school kids are eating better than they did 15 years ago. But there’s still room for improvement.

The study, led by researchers at University of British Columbia, compared the diets of about 7,000 kids aged 6 to 17 between 2004 and 2015. The nutritional value of the foods were judged using the Canadian Healthy Eating Index, which considers 11 dietary components such as total vegetables and fruit, whole fruit, whole grain products, saturated fat and sodium.

Overall, there was a 13% improvement in the foods that kids were eating during the school day. Specifically, school kids were eating more vegetables and fruit, as well as eating fewer calories from “minimally nutritious foods” including sugary drinks and salty prepackaged choices.

That’s the good news, but we can do better. Kids still aren’t eating enough dark green and orange vegetables (important for folate and vitamin A) – think spinach, kale, broccoli, carrots and sweet potato. Kids are also falling short on whole fruit and whole grains.

Here’s what you can do:

• Get kids involved in the food experience.
Ask them to wash veggies, chop ingredients and help with the cooking. Bonus – kids are more likely to eat the meals that they’ve made.
Set them up for success. Make lunches together. Include a variety of fruit, veggies and whole grains. Keep portions manageable for your child’s appetite.
Be a great role model. Monkey see, monkey do. When you eat broccoli, there’s a better chance that junior will too.
• Advocate for healthy eating.
Canada is the only G7 country without a national school food program. With the upcoming federal election, let’s put this on the agenda to nourish our future generations.

Written by Sue Mah, MHSc, RD, PHEc, FDC – Registered Dietitian & Co-Founder Nutrition for NON-Nutritionists

Healthful Reset for Fall

Image Source: Bigstock

Are you looking for great tips to kick-start fall? Many of our clients are looking to squeeze in some professional development before year end and at the same time reset personal health routines. As dietitians – the food and nutrition experts – we can help!

People are spending eight hours a day – and probably more – at work, let’s make them count for health and wellness! Also, travelling can do a number on even the most conscientious eaters. Many Canadians are surprised to hear that eating well on the job could improve their concentration and productivity. Other benefits of workplace wellness programs include better employee morale, reduced absenteeism and turnover and enhanced recruiting.

Here are five tips to spark your healthful reset at work and at home.

  1. Keep it real
    Set realistic expectations without black and white thinking. Consider why you are making healthy choices. List the reasons and keep it handy as a reminder to help you stay on track.
  2. Have a plan
    There is no perfect way to eat well that works for everyone. Find a healthful way to change your food journey one small step at a time. For a list of ideas that fit your goals check out credible tips from registered dietitians.
  3. Keep unhealthy foods out of your home
    If you don’t buy it you’re less likely to eat it. Stick to buying wholesome foods and put food away when you’re finished eating. Remember, drinking water is the best way to stay well hydrated.
  4. Pack & carry to eat on the go
    When you’re on the go at school or at work it can be hard to stick to a healthy eating plan. Pack some healthy foods at home and carry them with you to eat later. If you eat out, check the foodservice options in advance for healthy choices.
  5. Practice mindful eating
    Enjoy the food you’re eating and appreciate all that has gone into getting it from the farm to your table. Mindful eating helps build a healthy relationship with food.

Improving your eating habits takes time and it’s not easy. However, finding a few strategies that work for you in the long run will be your best bet for health and wellness. Are you ready to embrace healthy eating? As dietitians we translate the science of nutrition and offer life- changing advice for healthy living. Contact us for more information – we can help make it a little easier for you to choose, eat and enjoy healthy food.

Introducing the NEW Canada’s Food Guide!

Today, Federal Minister of Health, Ginette Petitapas Taylor launched the new Canada’s Food Guide. The new Food Guide takes a modern approach to communicating guidance to consumers, health professionals and policy makers. This first suite of resources includes a document Canada’s Dietary Guidelines for Health Professionals and Policy Makers, as well as a Food Guide Snapshot.

Here’s just a sampling of what’s new in the Food Guide:

1. Positive key messages for Canadians in a modern format. Key messages are: Eat well. Live well. Eat a variety of healthy foods each day. The new Food Guide delivers healthy eating information in a mobile-friendly web application.

2. Beyond food. Healthy eating is more than the foods you eat. The new Food Guide offers advice on what to eat, what not to eat, and how to eat. Tips include cooking more often, eating meals with others, being mindful of your eating habits, enjoying your food, limiting foods high in sodium, sugars or saturated fat, using food labels, and being aware of food marketing.

3. Food groupings instead of food groups. Bye bye rainbow and the four food groups. A healthy meal is comprised of a variety of foods from three key food groupings: vegetables and fruits; whole grains; and protein foods. These foods should be consumed regularly.

4. Proportions not portions. There are no recommended servings to eat or serving sizes of food. A plate snapshot of the Food Guide gives at-a-glance information on what to eat. In the plate snapshot, 1/2 the plate is filled with vegetables and fruits; ¼ of the plate is comprised of whole grain foods; and ¼ of the plate is made up of protein foods.

5. Water is the beverage of choice. To help Canadians stay hydrated without adding calories to the diet, water is recommended. Alcoholic beverages are also flagged as potentially adding calories with little to no nutritive value.

The suite of online resources replaces the old “all-in-one” version of the previous Food Guides. Additional consumer resources are expected to be released later this year.

Want to discover more about how to make the Food Guide work for you and your business?

Save the date for our upcoming webinar on The New Canada’s Food Guide – Tuesday, April 16th, 1-2 pm ET. We’ll share:
• The science and rationale behind Canada’s Food Guide
• A closer look at the recommendations and considerations
• How to apply Canada’s Food Guide to your business plans

Can’t wait? Contact us now for an in-house presentation / workshop.

Written by: Sue Mah, MHSc, RD, PHEc and Lucia Weiler, BSc, RD, PHEc
– Co-Founders of Nutrition for NON-Nutritionists

The new Canada’s Food Guide is coming soon – Here’s what you can expect

There’s been quite a buzz lately about the new Canada’s Food Guide, which should be released soon this year!

Our Co-Founder, Sue Mah recently shared her expert insights and answered consumer questions on CBC Morning Live national news. Check out her two interviews to get the full scoop!

Watch Interview Part 1

Watch Interview Part 2

Here are just a few expected highlights of the new Canada’s Food Guide:

  • Recommendations on HOW to eat, not just what to eat or what not to eat.
  • Recommendations to limit the 3 “S” – sugars, saturated fat and sodium.
  • A focus on plant-based foods such as whole grains, vegetables and fruit.
  • A new “protein” group which includes a variety of protein-rich foods such as beans, nuts, seeds, soy products, tofu, eggs, fish / seafood, poultry, lean red meats, lower fat milk and yogurt, and cheeses lower in sodium and fat.
  • Consideration of other factors that affect our food choices such as food accessibility, food affordability and cultural diversity.

What does this mean for your business? Let dietitians translate the science of nutrition for your team! Book us now for an in-house presentation on the new Food Guide and how it will impact your business.

Written by: Sue Mah, MHSc, RD, PHEc, and Lucia Weiler, BSc, RD, PHEc
– Co-Founders of Nutrition for NON-Nutritionists, nutrition experts and trailblazing dietitians who love food!

Healthy Diets & Weight – Highlights from the Canadian Nutrition Society Conference

Highway Signpost Image with Health related wording

With the start of the new year, there’s always a buzz about diets and weight.
But what is really fact and what’s fiction? At the annual thematic conference of the Canadian Nutrition Society, researchers, physicians and dietitians shared their perspectives to deepen our understanding of this complex topic. Here is just a snapshot of our top takeaways from the event.

Links Between Mental Health and Obesity: from Biology to Behaviour
– Valerie Taylor, MD, PhD, FPCP, Professor & Chair of Department of Psychiatry, University of Calgary

  • Mental illness such as bipolar and depression is linked with a 25-45% higher chance of obesity.
  • Late night sleeping leads to short sleep duration, which is associated with obesity. Reducing sleep by 2 hours lowers the levels of leptin (the hormone which makes us feel full). At the same time, levels of ghrelin increase (the hormone which makes us feel hungry).
  • Sleep loss is a new risk factor for insulin resistance and type 2 diabetes.

Diets and Body Weight Management: Trying to Make Sense of it All
– Eric Doucet, PhD, Professor, Faculty of Health Sciences, University of Ottawa

  • Calories still count in weight loss. Either you manipulate the macronutrients or restrict the caloric intake.
  • It’s very challenging to keep the weight off. Very often, most if not more of the weight lost is gained back over time.
  • Doucet’s research found that for every kg of weight loss, a person’s appetite increased by 100 calories per day.

Weight Loss and Client Centred Care: Perspectives in Nutrition Counselling
– Andrea Miller, MHSc, RD, Consulting Dietitian

  • When it comes to weight loss, most people are looking for a simple solution to a very complex problem.
  • Practice nutrition counselling without blame or judgement. Even dieting can sometimes improve a person’s nutrition and mindful eating behaviours.
  • Understand and listen to your client’s story about their weight and their relationship with food.

Turning the Tide with Health at Every Size – Time for Change
– Maria Ricupero, RD, Certified Diabetes Educator, Toronto General Hospital

  • Weight stigma includes: negative weight-related attitudes/beliefs/ assumptions/attitudes; unequal/unfair treatment of people due to their weight; social stereotypes and misconceptions about obesity.
  • Health at Every Size (HAES) is about: weight inclusivity, size acceptance, self-acceptance, body respect, well-being and healthy day-to-day behaviours whether weight changes or not.
  • Change the culture around weight rather than change our bodies. There can be health benefits without weight loss.

Kids on Diets: How the Culture of Fad Diets Influences Parental Feeding and Children’s Eating Behaviours
– Jess Haines, PhD, MHSc, RD, Associate Professor of Applied Nutrition, University of Guelph

  • Parents feel stigma when they have a child with overweight or obesity. 75% of these parents say that other family members make comments to them about their child’s weight. And 89% of these parents report negative feelings about themselves such as “I feel less of a mom.”
  • Focus on healthy behaviours for kids, not their weight as an outcome.
  • Healthy habits for kids include: Eat more meals together as a family, with the TV off; Set a bedtime routine aiming for 11 hours of sleep; Remove the TV from the room where your child sleeps; Limit TV time to less than 2 hours per day.

Written by: Sue Mah, MHSc, RD, PHEc, and Lucia Weiler, BSc, RD, PHEc
– Co-Founders of Nutrition for NON-Nutritionists, nutrition experts and trailblazing dietitians who love food!

Questions, Comments? Contact Us

8 Ways to Get Through the Holiday Eating Fest!

Take a deep breath, it’s December! The countdown is on for the holiday parties, cheery celebrations and food fest overload. So what can you do to enjoy the joyous season yet not overindulge? Here are my top eight tips.

1. Give yourself permission to enjoy. First of all, let go of the guilt. Follow the 80-20 rule: 80% of the time, choose the healthy fare; 20% of the time, enjoy your favourite indulgences – in moderation.

2. Be a picky eater. Do a once over of all the choices. In your head, rate each dish as either “I must try this!” or as “I can pass on this today.” Then, take a small portion of your top five “must try” foods, including at least one veggie dish. Go back for seconds only if the food was WOW!

3. Tell a story. You’ve heard that saying, “No talking with your mouth full”? Put it into practice now. Set your fork down, chat with others and tell a story. This slows down your eating and allows time for your brain to register that you’re getting full.

4. Chew your food. Research shows that chewing food up to 40 times before swallowing may actually help you feel fuller and eat less. Alright, this may not apply to that tiny shrimp appetizer, but the point here is to pace yourself and savour every bite rather than wolf down your food.

5. Power on with protein. Eat protein at each meal. You’ll feel full for longer and have sustained energy to keep up with the holiday hustle and bustle. Remember that milk and milk products provide high-quality protein too and can be easily included at brekkie, lunch, dinner, snacks and yes, even desserts! If you’re looking for festive-coloured, protein-packed recipes, try a hearty Lentil Kale and Feta Salad, or this refreshing Lemon Yogurt Cheesecake with Raspberries – both from www.dairygoodness.ca.

6. Eat until you’re 80% full. This is a practice in mindful eating. At 80% full, you don’t feel stuffed and in fact, you could probably eat a few more bites. But you’re no longer hungry and you don’t have to loosen your belt. Over time, you’ll get accustomed to eating to the 80% mark which can be a bonus if you’re watching your waistline.

7. Hold your drink / cocktail in your dominant hand.
This makes it trickier (and messier) to eat with your non-dominant hand while you’re socializing. Stick to Canada’s Low-Risk Alcohol Drinking Guidelines: no more than 3 drinks for women and 4 drinks for men on any single occasion. For each alcoholic drink, have a non-alcoholic one.

8. Use smaller plates and glasses. The bigger the plate, the more food we’ll pile on it. Research also shows that we drink more from short, wide glasses rather than tall ones. So use the short glasses for water and save the tall glasses for cocktails and sweetened beverages.

All the best for a happy and healthy holiday season!

Sue & Lucia

(This story was written by Sue Mah, RD and originally appeared in the Toronto Sun, Dec 8, 2017.)

5 Learnings from the Food and Nutrition Forum, Royal Winter Fair

Do you love food and care about how it’s grown, handled and brought to market? We do! As part of staying on top of emerging trends and new research we joined experts in food and nutrition to engage in conversation at the Royal Winter Fair Food and Nutrition Forum.  As a Registered Dietitian, Lucia was invited to welcome delegates to a day of learning, getting ‘agricultured’ and celebrating the power of farming, food and nutrition.  Inspiring speakers included professors, farmers, authors, dietitians and home economists. Working hand in hand, our passion for wellness and good food united us all!

Here are 5 top learnings from the sessions:

  1. Farmers feed Cities
    An amazing panel of 3 women farmers shared about their lives and the challenges they face in working on their farms of grain, eggs & beef. Taking care of their land and livestock is a passion and a profession. Their stories showed how deeply they care about the work they do, and how much environmental stewardship matters to each of them.  Thank you Jenn Doleman, Tonya Havercamp and Sandra Vos for being the farmers who feed cities!
  2. Taking care of the planet
    Biodiversity & food production are deeply connected. Dr. Christian Artuso studies grassland birds and found that an important way to preserve their biodiversity is linked to cattle farming. His Grassland Bird studies are part of an award winning conservation movement in South America.
  3. Teach Food and Nutrition to Students
    Food and nutrition know-how are life skills with significant short and long term benefits. Although healthy lifestyle is a trend, it’s evident that many of today’s young Canadians lack even the most basic food preparation skills. Let’s give kids the best chance possible to nourish their bodies. An important consideration is expanding high school curriculum to include some mandatory food education. The Ontario Home Economics Association (OHEA) calls on the Government of Ontario to make at least one food & nutrition course compulsory. To support this petition or for more information visit www.food-literacy.ca
  4. Translating the science – how to spot the fake news and alternative food facts.
    Bestselling Author, Dr Joe Schwarcz shared stories of science misuse. We were reminded that correlation is an easy sway for the scientifically challenged consumer and it does NOT mean cause and effect. His latest bookA Feast of Science is an entertaining read of fact vs fiction. To help you navigate through fake nutrition news reach out to your nearest Registered Dietitian, the experts who can translate the science of nutrition and help you unlock food’s potential to support healthy living.
  5. What’s next?
    Let’s keep the farm to table conversations going! The more we know about where our food comes from, how it’s grown and handled the more grounded we will be. We also love sharing credible insights and resources! Check out our blogs and writing at N4NN.ca and Contact us  about your questions on the power of food and its connection to health.

October 2018 is Workplace Wellness Month!

dietitian saves $99 2018      advice from RD's 2018

Did you know that Registered Dietitians are spearheading initiatives to improve the health of Canadians?  Research shows that every $1 invested in nutrition interventions can save the health care system up to $99 (Dietitians of Canada). We encourage you to increase access to dietitians in your workplace for better health, better care and better value. We can show you how!

productivityAsk a Dietitian about healthy habits that work

  • Keep up your energy to stay focused and meet your deadlines
  • Boost your concentration and productivity
  • Protect yourself from chronic health problems such as heart disease, diabetes, osteoporosis and even dental disease. 

Your Workplace Wellness Programs (WWP) are critical to help ensure employees have access to health promotion support that’s tailored to your work environments. RDs [Registered Dietitians] are an important source of credible, evidence based nutrition information that promotes health and wellness and the prevention and management of disease. Does your workplace wellness include this valuable healthcare practitioner? RDs are well governed and held accountable to the highest standards in their practice to translate the science of nutrition and deliver reliable, life changing advice.

Workplace wellness and nutrition programs are an investment in your employees’ health and well-being! Advice from RDs can help reduce the risk of heart disease and stroke by 80%, diabetes by 60% and cancer by 40%. Work with us as your RDs to help you unlock the power of food and shape your healthy eating habits. We can help you build a workplace nutrition program and offer engaging, interactive seminars that will leave a lasting impression and inspire you towards your best health!

Contact us to get started! Book us for your next team meeting or wellness event and save 20%.
Promo Code: N4NN Workplace Wellness info@NutritionForNonNutritionists.com

How to Build a Healthy Sandwich

You are the builder of your healthy sandwich. The promises of a nutritious sandwich starts by choosing the right bread and fillings. Begin with a base of whole grain bread. Add a healthy source of protein (but not too much of it), loads of crunchy vegetables or fruit and a savoury sauce that’s filled with zip but not sodium. From top to bottom, here are our tips for making your healthy sandwich.

Bread

  • Switch out white bread for a more nutritious whole grain option.
  • Look for bread that lists whole grain as the first ingredient and has at least two grams of fibre per slice.
  • Think beyond bread… Try bagels, buns, pita, tortillas or naan. All come in whole grain versions. Read ingredient lists to be sure and look for “whole grain” as the first words on the ingredient

Protein

Whether you stack your sandwich with meat, cheese, egg salad, it’s important to have a source of protein between the bread.  Below are a few ideas.

Meat

  • Offer a variety of lean meats e.g. roasted beef, pulled pork, grilled turkey or barbecued chicken.
  • Consider deli meats as a once in a while treat only. Read the ingredient list and choose ones that do not include “nitrites.” Use the Nutrition Facts panel to compare and choose deli meat with the lowest sodium and fat content.

Cheese

  • Look at the % Milk Fat (%M.F.) content. Buy reduced fat or lower fat cheeses with less than 20% M.F. To limit sodium, choose fresh instead of processed cheese.

Meat alternatives

  • When mashing egg, salmon or tuna, cut back on full-fat mayonnaise. Use light mayo or low–fat yogurt instead.
  • Try something new! Beans, nuts and seeds make nutritious sandwich fillings. Use edamame or lentils to stuff a pita. Blend chickpeas with garlic and tahini to create a chunky hummus. In addition to peanut butter, offer almond, hazelnut or cashew butter. If allergies are a concern, offer soy nut or sunflower seed butter.

Vegetable and Fruit Toppings

 Build the health value of your sandwich with lots of veggies and fruit. Include at least two veggies or fruit in every sandwich or as a side accompaniment to the sandwich. Vegetables and fruit provide essential vitamins, minerals, fibre, and are low in calories. Beyond lettuce and tomato, these toppings provide a unique twist:

  • Red pepper and cucumber rings
  • Shredded carrots or beets
  • Kale, arugula or baby spinach
  • Grilled zucchini, eggplant, pineapple or peaches
  • Fruit is great on sandwiches too – try mango salsa or sliced apples
  • Fresh herbs like basil, parsley and coriander add a burst of flavour.

Sandwich spreads

  • Skip butter and choose avocado or basil pesto. It is high in heart-healthy monounsaturated fats and adds rich flavour
  • Low fat mayonnaise, oil-based vinaigrettes and non-hydrogenated margarine also contain healthy fats. Be aware that with any of these options, the calories and fat add up quickly. Use only a little– no more than 1-2 teaspoons per sandwich.
  • Ketchup, salsa and mustard are lower calorie, fat-free options. However they may be high in sodium. Limit your serving size to 1-2 teaspoons per sandwich.
  • Try wasabi (Japanese mustard) or horseradish if you like it hot – they have less sodium than other spreads.

For more information and healthy sandwich recipes please contact us!

Reference: Unlock Food.ca – Expert Guidance, Everyday Eating by Dietitians of Canada (2017)

Call to action: protecting people with allergies


Food Allergy Canada 2018-07-15_16-41-56Concerned about food allergy? It can be deadly and is something we all need to be more aware of. Students with food allergies are particularly vulnerable as they start college or university because of the big transition to more independent eating and living.

Food Allergy Canada just released a reference guide focusing on the challenges and recommended best practices for managing food allergies in post-secondary institutions. Protecting people with food allergies is a big responsibility in every food environment.

In our work as dietitians and food safety trainers, we know managing food allergies is a top priority for foodservice professionals who dedicate much time and effort to supporting people who live with food allergies. Based on our experience and the terrific insights in the Food Allergy Canada report, here are three key actions for foodservice operators to help reduce food allergy risks:

  1. Educate and Train
  • Help your team understand the seriousness of food allergies – they can be deadly – and what can be done to reduce the risks.
  • Offer allergy related training and in-service updates to foodservice staff and community leaders.
  • Work with a qualified professional, such as a Registered Dietitian to provide certified continuing education to your team.
  1. Create a Food Allergy Policy & Management System
  • Create leadership driven policies and procedures help guide the actions of all individuals to ensure the well-being of everyone with a food allergy / sensitivity.
  • Involve cross functional teams including people / students with a food allergy.
  • Build a food-allergen aware culture to significantly reduce the risks.
  1. Offer Allergen-Safe Food choices
  • AVOIDING the specific foods responsible is the BEST way to prevent allergic reactions.
  • Always READ the Ingredients list from start to end. Food labelling for pre-packaged food is regulated in Canada. If a priority food allergen, gluten source or added sulphite is an ingredient or part of an ingredient of a food it must be listed either in the ingredient list OR in a “Contains” statement that follows the list. When you review food labels for allergens, “Triple Check” and read the label three times: 1. Before buying, 2. Before putting away, 3. Before serving.[1] Encourage students to read food labels too!
  • Managing allergens in foodservice follows similar procedures as food safety. In addition to checking the Ingredients List, cross contact / cross contamination is a key focus.

For more information, check out this important resource for professionals and families.  Food Allergy Canada’s new Managing Food Allergies and Anaphylaxis: A Guide for Post-Secondary Institutions is available for download at http://foodallergycanada.ca/campusguide. Please share with your colleagues, students and campuses! Questions? Shout out to us info@NutritionForNonNutritionists.com

[1] Food Allergy Canada, Food Labelling 101 http://resources.allergyaware.ca/download/food-labelling-101.pdf