news & trends

Our 6-point checklist for spotting the REAL & Healthy Mediterranean-style diet

Posted on Jun 1, 2016

eggplant 1

May was International Mediterranean Diet Month and the perfect time to explore the secrets of a diet-lifestyle that is connected to many health benefits including increased quality of life and lower risk of chronic diseases such as heart disease and diabetes. In our work and travels, we found many people were mixed up about what is the REAL Mediterranean-style diet. Fix the mix-up with our 6-point checklist.

Tasty Italian food such as pizza, pasta (which we love to enjoy from time to time as well) is not the real pattern of a healthy Mediterranean-style diet. The healthy Mediterranean diet is the traditional eating pattern of those who live along the shores of the Mediterranean Sea. It is a culturally diverse region with over 20 countries including Italy, Greece, Spain, France, and North African countries. This classic Mediterranean-style of eating was one of the three approaches for healthy eating recommended by the latest USDA Dietary Guidelines. Here is our 6-point checklist to recognize a Healthy Mediterranean-style diet that is based on nutrient dense, quality food.

Plant based, using vegetables, fruit, whole grains, nuts, seeds, beans and legumes.
Olive oil (which is high in monounsaturated fat) is a key ingredient
Moderate fish / meat consumption
Flavour boost from lemon, garlic, herbs, cheese, yogurt
Wine with meals in low to moderate amounts
Food and meals are enjoyed in the company of family, friends or community

Interested in learning more about the Mediterranean-style diet? Contact us for tips from our culinary travels and recipe collections. For starters try this “Memories of Italy” healthy snack: sliced pears topped with Parmigiano Reggiano cheese chunks and walnuts, drizzled with aged traditional balsamic vinegar (not the popular store variety).

Nutrition Month 2016

Posted on Mar 31, 2016

Nutrition Month buddha bowl 2
(Photo credit: Canadian Lentils)

Celebrate the joy of good nutrition and healthy eating all month and beyond! Be inspired to make small, lasting changes to your eating habits. And try a new recipe every now and then too! Trending in the news was this fabulous recipe for Garden Veggie Buddha Bowl.

Senate Report on Obesity

Posted on Mar 31, 2016

Almost 2/3 of adults and 1/3 of kids are overweight or obese. The obesity crisis is a complex issue. What can be done?

In their report Obesity in Canada released earlier this month, the Standing Committee on Social Affairs, Science and Technology made 21 recommendations to chart a course for a leaner, healthier future. Here are some of the key recommendations which are generating a healthy discussion:

– The federal government assess the options for taxation levers with a view to implementing a new tax on sugar-sweetened as well as artificially-sweetened beverages.
– The Minister of Health:

immediately undertake a complete revision of Canada’s food guide in order that it better reflect the current state of scientific evidence.

reassess the daily value applied to total carbohydrates based on emerging evidence regarding dietary fat and the fat promoting nature of carbohydrates and require that the daily intake value for protein be included in the Nutrition Facts table.

assess whether sugar and starch should be combined under the heading of total carbohydrate within the Nutrition Facts table and report back to this committee by December 2016.

encourage nutrition labelling on menus and menu boards in food service establishments.

Obesity is a multi-factorial issue with no easy solution. Join in our upcoming Nutrition for NON-Nutritionists course (April 20, 2016) to get our in-depth POV on these recommendations and issues, or contact us to discuss how these recommendations will impact your business innovations and communications.

Excise tax recommended on sugar-sweetened beverages

Posted on Feb 16, 2016

DC sugar tax position paper - 2

On February 9th, the Dietitians of Canada released a position paper recommending that an excise tax of at least 10-20% be applied to sugar-sweetened beverages sold in Canada. Sugar-sweetened beverages are defined as soft drinks/pop, fruit drinks, sports drinks, tea and coffee drinks, energy drinks, sweetened milks/milk alternatives, and any other beverages to which sugar has been added.

According to the position paper, there is moderate evidence linking consumption of sugar-sweetened beverages to excess weight, obesity, and chronic disease in children and adults. An excise tax, unlike a sales tax, is levied before the point of purchase so that the price of the product itself will be higher. Since price is a major factor influencing food choices, it is thought that the excise tax will deter Canadians from purchasing sugar-sweetened beverages and lead to an overall lower consumption of them.

For the greatest impact, the Dietitians of Canada suggest that the taxation measures be combined with other policy interventions such as increasing access to healthy foods while decreasing access to unhealthy foods in schools, daycares, and recreation facilities; restrictions on the marketing of foods and beverages to children; and effective, long-term educational initiatives.

Sugar and sugar taxes are definitely hot nutrition issues. How do these issues affect your personal and business lives? We’ll share our insights and additional research at our upcoming Nutrition for NON-Nutritionists annual course – join us and be a part of the discussion!

2016 is the International Year of Pulses!

Posted on Jan 16, 2016

You know the food is going to be WOW when Chef Michael Smith is at the party! From Chickpea Stuffed Crepes to Seared Scallops with Red Lentil Risotto, we were delighted to celebrate International Year of Pulses with the celebrity chef, foodies and farmers.

Pulses are the edible seeds of plants in the legume family, and include dried beans, dried peas, chickpeas and lentils. The United Nations has declared 2016 as International Year of Pulses (IYP). As Ambassador for Canada’s IYP, Smith praises pules for their nutrition, versatility, sustainability and affordability. And did we mention that they taste great?!

[Left: Indian chickpea stuffed crepe with curry chicken salad, golden raisins and cashews
Right: Pan seared scallops with red lentil risotto, smoked bacon and salsa verde]

Take the Pulse Pledge and commit to eating pulses at least once a week for 10 weeks. Here’s a fantastic recipe to get you started!

PULSE TACOS (courtesy of Chef Michael Smith, 2015)
These meatless tacos are stuffed with so much sunny southwestern flavour that no one will notice anything missing.
Makes 12 tacos, Serves 4 to 6

For the pulse filling
2 tablespoons (30 mL) of canola oil
2 onions, thinly sliced
6 garlic cloves, thinly sliced
1 heaping tablespoon (18 mL) of chili powder
1 teaspoon (5 mL) of ground cumin
1 cup (250 mL) of green lentils
A 19-ounce (540 mL) can of your favourite beans or chickpeas, rinsed and drained
2 cups (500 mL) of water
1/2 teaspoon (2 mL) of salt
1/2 teaspoon (2 mL) of your favourite hot sauce

For the taco toppings
A head of Bibb or iceberg lettuce
12 hard taco shells
A few handfuls of grated cheddar or taco blend cheese
Your favourite salsa
A large bunch of fresh cilantro
2 limes, cut into wedges

Make the lentil bean filling. Splash the canola oil into a large skillet or sauté pan over medium-high heat. Toss in the onions, garlic, chili powder, and cumin. Sauté until the vegetables soften and the spice flavours brighten, 3 or 4 minutes. Stir in the lentils, beans, water, and salt. Bring the works to a slow, steady simmer. Cover tightly and continue slowly cooking until the lentils are tender, 35 minutes or so. Stir in the hot sauce.

Assemble the tacos. Fit a full leaf of lettuce into a hard taco shell. This will hold the fillings in when the hard shell inevitably breaks. Fill each taco with a heaping spoonful of the lentil bean filling. Pack with cheese, salsa, and cilantro. Serve with the lime wedges and share!

Fascinating food fact: There are 22,000 pulse farmers in Canada, primarily in Saskatchewan, Ontario, Alberta and Manitoba. Our country is the world’s largest producer and exporter of peas and lentils.

Everyday Super Food

Posted on Nov 16, 2015

Sue Lucia Jamie Oliver book ICYMI, Jamie Oliver was in Toronto to launch his new TV show on Food Network Canada and his new cookbook Everyday Super Food. We were there at the TV show prescreening and had a chance to listen to Jamie’s thoughts on his latest cookbook.

The uber chef and foodie, noted that his 40th birthday was the impetus behind this cookbook in which he has a section dedicate to nutrition healthy eating. With so many inspiring words of wisdom from Jamie, we just aren’t sure which one of these is our favourite!

“On cold, wet, rainy days, food can be a hug.”
“Access to freshly grown food is linked to longevity.”
“If you just pick up your shopping and get cooking, you’ll be in a beautiful place.”
“Food is there to be enjoyed, shared, and celebrated, and healthy, nourishing food should be colourful, delicious, and fun.”

The Buzz on Sustainability

Posted on Nov 16, 2015

Sustainability is HOT! Food industry leaders are responding to this ever growing consumer trend and making sustainability a top business priority. Responsible consumption is everyone’s responsibility and it encompasses concerns for people’s nutrition/health, for the welfare of animals and crops, for our communities and the environment overall. Here’s a selection of sound bites that we and other thought leaders tweeted from national events on sustainability food waste.

“Features of a #SustainableHealthyDiet: reduce overconsumption; maintain a healthy weight; limit consumption of nutrient-poor foods; reduce food waste; conserve water and energy in the kitchen.” (DFC symposium)
$31 billion of #FoodWaste in Canada 2014. 53% of food waste is from fruits n veggies. Yikes! (DFC symposium)
“#ReduceFoodWaste by eating leftovers, meal-planning, preserving food.” (DFC symposium)
“ReduceWaste! Eat what you buy – a family of 4 throws away over 120lbs of food a month!” (DFC symposium)
“Some work to do: Canada wastes 40% of food post-purchase.” (DFC symposium)
“Wasting less food is not only important from a sustainability standpoint but also for budgeting.” (Conference Board of Canada, Ontario Agri-Food Education Inc. presentation)
Only “59 % of Canadians understand what organic food means” (Conference Board of Canada Report Card on Food)
“Environmental footprint labelling is on the rise in grocery stores. Could this trend be here to stay?” (DFC symposium)
“The food system of the future must be: nutrition sensitive; climate smart; secure the environment and our natural resources” (DFC symposium)
5 top tips from 100 years ago that still apply today: (DFC symposium)
- Buy it with thought
- Cook it with care
- Serve just enough
- Save what will keep
- Eat what would spoil

Highlights from Grocery Innovations Canada 2015

Posted on Nov 16, 2015

If you missed this year’s Grocery Innovations show in Toronto, don’t worry. We were there and we have all of the key highlights for you, starting with aloe water, protein water and locally grown quinoa. Here are our top 5 picks on what‘s trending!

1. Water, water everywhere! From alkaline and aloe waters to boxed water and protein water, it’s clear that manufacturers are duking it out to quench Canadians’ thirst!

Alkaline water –naturally alkaline water with a high pH. A 500 mL serving contains: 0 calories, 0 g fat, 4 mg sodium 0 g carbohydrates, 0 g protein, 4% DV for calcium. (Top 10 Most Innovative Products for 2015.)

Aloe water – pulp free and sourced in North America. A 450 mL serving contains: 35 calories, o g fat, 0.015 mg sodium, 9 g carbohydrates, 8 g sugars, 0 g protein. (Made with aloe vera inner leaf powder, organic cane sugar, RebA stevia extract.)

Boxed water – why, because as the package says, “Boxed water is better”. The package tells their story – 78% of the box is composed from trees. No nutrition facts information is shown on the box.

Protein2O – a protein enhanced water. A 500 mL serving contains: 70 calories, 0 g fat, 120 mg sodium, 70 mg potassium, 2 g carbohydrates, 0 g sugars, 15 g whey protein. (Made with sucralose.)

2. Packaging with a story. Chios Gardens fruit juices uses the front of pack to highlight its fruity ingredients. The journey of the juice is featured on the back panel.

Chios Gardens juice front Chios Gardens juice back

3. Locally-grown quinoa. Who knew this gluten-free grain could be grown right here in in Ontario? Available in 2016.

4. Pop Fusion Popcorn. Another local innovation. Popcorn is flavoured with a seasoning blend made from all of the veggies you see in the photo!

5. Winners: Among the winners of the top 10 most innovative products this year were:

Coupgon App – no more having to cut out coupons!
Natural Delights Date Rolls – soft like a brownie with the sweetness of dates
Nordica Smooth Cottage Cheese – cottage cheese without the lumps!
Prema Chai Spiced Tea – a blend of black tea with spices
Tandoori Lasagna – why choose Indian versus Italian when you can have both!
Veggemo – a vegetable based beverage made from pea protein, tapioca and potato

Veggies are Trending for Culinary Inspirations

Posted on Nov 16, 2015

Pictured: Cohen’s Broccoli Dogs – grilled and smoked broccoli sautéed in broccoli oil, and served with a side of broccoli kraut and broccoli rabe chips.

“Anyone can cook a hamburger, leave vegetables to the professionals.”

That’s Amanda Cohen’s mantra. The Canadian born chef and owner of Dirt Candy restaurant in NYC is on to something with her vegetable inspired menu. Here are highlights from our interview with Cohen.

Tell us a bit about yourself.

Cohen: I was born in Ottawa but grew up in Toronto. I came to New York to go to NYU and never looked back. I wet to the Natural Gourmet Institute’s Chef’s Training Program and after that I worked in pretty much every single restaurant I could for about 10 years. I realized that no one was going to give me a chance to cook the kind of food I wanted to cook, so I opened the original Dirt Candy in 2008. It’s been going like gangbusters ever since.

What inspired you to focus on vegetables only?

Cohen: There are hundreds of steak houses, thousands of seafood restaurants, millions of hamburger restaurants, but Dirt Candy is the only restaurant that only focuses on vegetables. I’m not making vegetarian food, and I’m not making fish with a lot of vegetable sides. I’m cooking vegetables. I’m sitting here in my kitchen and running it like a lab, seeing how far I can push each vegetable and what kind of flavor I can get out of them. No one else is doing this, so for me, it’s like being in the Wild West. There are no rules, and no one telling me what I should do. I love it!

What are vegetables so tricky to work with?

Cohen: Vegetables are tricky because they have no fat…fat carries flavor, so you have to add [flavor] yourself. Also, vegetables have a high water content that you have to get rid of somehow when you cook them. And finally, vegetables have a uniform texture throughout and don’t have the different flavours and textures that say a big chunk of steak will have. To make vegetables taste good, you really have to work.

Tell us about your Broccoli Dogs!

Cohen: I spent three months trying to make them work before throwing everything out and starting from scratch, which took another four weeks. I experimented with 38 different doughs before finding the right one I use for the bun.

Any plans to open a Dirt Candy in Canada sometime??

Cohen: I wish!

Saturated Fats and Processed Meats – Fact, Fiction or Controversy?

Posted on Nov 16, 2015

WHO bacon headline

Nutrition headlines never cease to draw interest and boost readership. After all, we are all food consumers and want to know what’s hot and what’s not. Read on for our commentary of the Heart and Stroke Foundation’s new advice for healthy eating and saturated fat, and the World Health Organization’s hot off the press research release on processed meat.

A recent study published in the British Medical Journal questions the effect of saturated fat on heart disease. The study also showed that there is a clear relationship between trans fats and heart health problems. Although more work needs to be done, what we see is that saturated fats (which are found naturally in red meat, dairy products and certain vegetable oils) may not be as bad for heart health as we thought. However, trans fats, which are often found in processed or fried foods should be limited in the diet.

The Heart and Stroke Foundation of Canada suggests that if you eat a “balanced diet you don’t have to worry as much about intake of saturated fat.” The Foundation also issued a statement “advocating for moderation and choosing whole foods instead of processed ones.”

Another statement recently released by the World Health Organization (WHO) points to processed and red meat consumption as a risk factor for cancer. The WHO media release states: “The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%”. While these numbers sound dramatic, food and nutrition experts caution that they need to be taken in context.

As registered dietitians we closely follow the research, the evidence and the headlines and will elaborate on the key issues in our future programs and newsletters. For now we recommend you consider the big picture of an overall healthy dietary pattern with our top 3 tips below:

Vary your daily protein choices.
Include lean meats, poultry and fish (in smaller amounts) along with plant based meat alternatives such as beans, legumes, nuts and seeds.
Dietitians of Canada recommends limiting processed meat consumption, in part due to the association with cancer risk as well as the high levels of sodium in these meats.

Health Canada announces proposed changes to the food label and Nutrition Facts table

Posted on Jun 22, 2015

On June 12th, Health Canada shared a proposed Nutrition Facts table aimed to improve nutrition information on food labels. As part of the consultation process you are invited to provide comments in writing to Health Canada by August 26, 2015. This is the right time to get involved let your voice be heard! In general, the proposed changes are as follows:

Serving sizes will be regulated to make them consistent and reflect what is typically eaten (e.g. a serving of bread will be 2 slices instead of 1 slice)
The information about serving sizes and calories will be more prominent
Sugars will have a new % Daily Value (%DV) of 100 grams and sugars will be grouped together in the ingredients list
The %DV for carbohydrates will be removed
A footnote will appear at the bottom of the Nutrition Facts table to explain that 5% DV or less is a little and 15% DV or more is a lot
Food colours will be identified by their common name in the list of ingredients
A new health claim will be allowed, “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease”
Vitamins A and C will be removed from the Nutrition Facts table, and potassium will be added
The actual amounts in milligrams (mg) of potassium, calcium and iron will now be shown in addition to their % DV

Contact us if you would like to discuss the interpretation of the proposed label changes and how they may impact your business. We can also assist with your comments to Health Canada during the consultation phase which ends August 26, 2015.

National Nutrition Month – Eating 9 to 5

Posted on Feb 20, 2015

According to a poll by Ipsos Reid, 45% of Canadians say that eating healthy meals and snacks while at work is challenging. Are your 9 to 5 eating habits helping or hindering your productivity? Let us show you how healthy eating can boost your concentration, productivity and overall wellness.

Book us now for an energizing Lunch and Learn presentation or an interactive nutrition display to meet your employees’ health and wellness needs.

Consider integrating healthy nutrition approaches into your leadership training programs. We’ll offer strategies and solutions for tackling your everyday workplace challenges, and promote engagement across the organization that leads to an improved corporate health and wellness profile.

We are also available to consult with your HR team to develop a workplace wellness plan and improve the nutrition environment in your workplace. For more information, contact us.

Flavour Trends for 2015

Posted on Dec 15, 2014

The 15^th annual Flavour Forecast report by McCormick Canada is out! Created by a global team of chefs, culinary professionals, trend trackers and food technologists, the Flavour Forecast predicts top flavour trends. Can you guess what the top 8 flavours are for 2015?

Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavour to grilled meats and more.
Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.
Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavour that lends brightness and texture to dishes.
Smoked Spices – Smoking spices and herbs deepens their flavour and aroma, adding richness to meals and drinks.
Umami Veggies – For a fresh way to savour the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
Liquid Revolution – Fresh purées and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
Flavour Worth the Wait – Lift the lid to discover the rich flavours from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.
Cookies Reimagined – Classic spiced cookie flavours take new form in decadent, imaginative desserts that redefine “milk and cookies.”

Source: http://www.prnewswire.com/news-releases/mccormick-flavour-forecast-reveals-eight-flavour-trends-for-2015-284492771.html

Delicious Food Show

Posted on Dec 11, 2014

Hands down, the highlight of this year’s Delicious Food Show was meeting Celebrity Chef Chuck Hughes! Featuring hundreds of exhibitors, the show was truly a food-lovers’ event. Here are a few cool things we tried!

Camelina Oil – Extracted from the Camelina sativa oilseed, camelina oil is about 90% unsaturated fat, with 39% omega-3 fat and 18% omega-6 fat. The oil boasts light, nutty and earthy notes. With a high smoke point of 475°F, camelina oil is versatile and can be used in salads, dips, dressings and marinades as well as cooking.

Nu Pasta – This gluten-free pasta is made from the konjac plant. It’s a type of tuber plant, which grows on slopes about 600 to 12,000 m above sea level. The root of the konjac plant is dried and milled into a fine flour which is the main ingredient of the pasta. A 210 g package contains: 25 calories, 1 g fat, 0 mg sodium, 6 g carbohydrates, o g sugar, 6 g fibre, and 1 g sugar. We sampled it in a stir-fry with garlic and pine nuts, which was a nice way to perk up the flavour.

Liquid Nitrogen Ice Cream – What do you get when you add milk, cream, sugar and -196°C liquid nitrogen? Ice cream, of course! It’s the coolest and coldest way to make ice cream, and it’s all ready in less than 60 seconds. Liquid nitrogen is simply the harmless nitrogen gas which has been cooled to such a low temperature that it becomes a liquid. We happily sampled the Pumpkin Spice Ice Cream – it was delicious!

Top Trends at Grocery Innovations Canada 2014

Posted on Dec 11, 2014

Grocery Innovations Canada is the annual “must attend” event for professionals involved in the retail and food service industry. We were there again this year to see what’s hot and what’s not, as well as to check out new food and beverage innovations.

Here are the top five trends that jumped out at us.

Clean ingredient list. Consumers are looking for pronounceable ingredients. What is NOT on the label is as important to consumers as what IS printed on the packaging. More shoppers are asking for ‘natural’ or unprocessed products. We expect to see more of this “ free of ….“ focus in the future.
Ethnic flavours continue to be a strong trend. Food makers anticipate a growth in Asian, Indian and Latin America cuisine.
Supermarket Chef Showdown! Canadians eat out often and busy shoppers are looking for help with prepared meals. Supermarket chefs showed their talents on how they create delicious and healthy meals to attract food loving grocery shoppers. In the Globe and Mail, Marina Strauss reports on this fast growing grocery-resto or takeout trend calling it the “Grocerant”
Chocolate, Chia and Coconut were notable ingredient trends. New product innovations with chocolate included baked goods, lactose free chocolate milk (Natrel) and chocolate flavoured peanut butter (Kraft). Chia seeds were introduced in new yogurts (Olympic), cereals and breads. (Chia seeds are similar to flax seed and contain omega-3 fats and boost fibre.) Coconut was featured in whipped cream from Gay Lea Foods, and in Campbell’s Thai Tomato Coconut Soup.
Go Green theme was evident in several sustainable and environmentally friendly innovations. For example “Green” shopping bags are made of material that resists bacterial growth and the Green Lid bins are completely compostable containers made from recyclable cardboard and newsprint.

5 Key Food Innovation Trends

Posted on Aug 8, 2014

The Institute of Food Technologists (IFT) 2014 Annual Meeting attracted more than 16,400 food professionals from around the world to learn, exchange ideas and share knowledge. One of the highlights of the meeting was IFT’s five key innovation trends expected to have major impact on the food industry. We’ve added our builds for additional insights and context.

Protein is the next nutrient trend following fat and carbs. Protein helps build and repair body tissues and muscle, and is a component of protective antibodies. Protein also plays a role in satiety. With all these important attributes, the quantity and quality of protein in our foods and beverages matters!
Spices & heat are increasing in popularity. Food makers use a wide range of spices to infuse flavour and enhance consumer appeal. Top spice trend mentions include adobo, anise, cumin, coriander, chili peppers, paprika and turmeric.
Natural colors are sought after ingredients to add vibrancy and appeal without artificial dyes and colours. Examples include a variety of fruit and vegetable extracts that are stable in different food applications and are eye-catching to consumers.
Fats & oils are key food ingredients that add flavour and texture. Choosing healthier fats improves the nutritional profile of foods and results in the creation of tasty and ‘better for you’ options that consumers want.
Clean labels which generally means a food ingredient label that is simple, easily understood or sounds familiar. The consumer’s quest for ‘clean labels’ continues to spark innovations in ingredients and food safety to support product re-formulations that allow for the removal of chemical sounding ingredients.

USA Restaurant Menu Labelling – What’s up? What’s Next?

Posted on Aug 8, 2014

US national menu labelling is expected to come into force this summer. The new regulations aim to ensure calorie labelling on menus and menu boards in chain restaurants, retail food establishments, and vending machines with 20 or more locations. We recently joined a US National Restaurant Association info session where we heard insights about what to expect next.

The intent of the menu labelling law is that: “People need nutritional information to exercise personal responsibility at the point of ordering in restaurants.” As such, the following 3 key features are expected on US restaurant menus and menu boards:

The number of calories will be disclosed with the word “Calories’ or ‘Cal’ posted next to number.
The following statement to help put the number of calories into context: “A 2,000 calorie diet is used as the basis for general nutrition advice; however individual needs may vary.”
Additional nutrients (such as fat and sodium) will be available upon request, but not necessarily posted on the menu.

Mandatory menu labelling is a controversial issue for reasons that include menu variability and questions about long-term impact. However, health and consumer groups welcome the calorie and nutrient information regulations.

Research shows that seeing calories on the menu impacts immediate purchase decisions and that consumers tend to underestimate the caloric content of menu items, especially those with higher calories. It’s important to put calorie education in context so it does not become an issue whether the menu item is 400 or 420 calories. Menu labelling is about providing information so that consumers can make an informed choice between something that’s 1200 calories versus 200 calories.

Will Health Canada follow the US restaurant menu labelling? Only time will tell, and we’ll keep you posted. More information about next steps in menu labelling is available by contacting us.

Snack Attack

Posted on Aug 8, 2014

Canadians are snacking more than ever and their snacking habits will continue to rise in the foreseeable future. According to a recent report by US based Hartman group, 56% of people snacked three or more times a day. This is a significant increase from the 1990’s when only 20% cent of people said they snacked frequently.

Today’s snacking revolution may be fuelled by changing lifestyles and demographics in which people don’t find the time to make full meals and prefer the simplicity of eating snacks. US consumer data found that 33% of adults eat an early morning snack, while 55 % have a mid-morning snack that includes portable items such as yogurt, baked goods and snack bars. The most common afternoon snacks were chips and fruit. Canadian kids are also big snackers with the average school aged child eating about 4 snacks a day to fill their hunger gap. Typical lunch box snacks include an apple, mini-carrots, mini-yogurt, snack bar and a treat such as a cookie, according to Canadian Grocer magazine.

The food industry has taken notice of the snacking trend as is evidenced by the growing number of snack food choices available in grocery stores and restaurants. Snacks can be a part of your healthy diet if you choose wisely. From a nutrition perspective, the quality and quantity of the snack matters! Consider our top tips for choosing healthy snacks:

Make a snack that includes at least 2 of the 4 food groups in Canada’s Food Guide.
Look for snacks that offer protein and fibre to help you feel full for longer.
Reach for Mother Nature’s fast food – vegetables and fruit! They’re great snack options and generally, vegetables tend to contain less natural sugar than fruit.
Read food labels. Look for snacks that contain 250 calories or less.
Limit the salty and sweet snacks like chips, cookies and candy.

Tracking Nutrition Trends 2013 – report released (June 2014)

Posted on Aug 8, 2014

Established in 1989, Tracking Nutrition Trends (TNT) is the longest standing nutrition study in Canada. The recently released report examines the self-reported knowledge, attitudes and behaviours of adult Canadians with respect to food and nutrition. Also included in the report are key factors that affect consumer food choices. Here’s a summary of the key findings.

Nearly all Canadians say they have done something to improve or change their eating and drinking habits over the past year. The top three improvements/changes are: eating more fruits and vegetables; reducing salt/sodium; and reducing sugar.
Only 24% of Canadians follow Canada’s Food Guide.
2/3 of Canadians use supplements. The most popular supplements are vitamin D, multi-vitamins and vitamin C.
63% of Canadians eat breakfast every day (up from 58% in 2008).
97% of Canadians say taste is the most important factor when choosing a food, followed by nutrition and cost.
88% of Canadians say that maintaining good health is a key influence on their food choices.
When looking at the nutritional information, the most influential factors of food choices are: source of protein, low in saturated fats, low in salt/sodium, source of fibre, no trans fat, and low in total fat.

For more detailed report findings, and to discuss relevance to your work please contact us.

Let your voice be heard! Help shape Canada’s new food labels

Posted on Aug 8, 2014

Health Canada recently announced proposed new changes to the Nutrition Facts table and ingredients lists with the goal of improving nutrition information on food labels. We encourage you to you consider the proposed changes and voice your opinion to Health Canada through their 10 question on-online survey and/or technical consultation before September 11^th, 2014.

Some of the key proposed changes include:

listing Calories in a bigger and bold font
using consistent serving sizes on similar foods
increasing the Daily Value for fat and calcium, and decreasing the Daily Value for sodium
removing the % Daily Value for fibre and total carbohydrates
adding information about added sugars by including a % Daily Value for sugars as well as showing the amount of added sugars in the product
removing vitamins A and C, but adding potassium and vitamin D to the label
grouping nutrients that we should limit (fat, sodium and sugar) at the top half of the label
grouping nutrients that we need to get enough of (fibre, vitamins, minerals) at the bottom half of the label.

The consultation period is now open, and all consumers and stakeholders are invited to provide input on the proposed changes. We strongly urge you to let your voice be heard and share your feedback in shaping this important national nutrition labelling regulation.

Health Canada has developed three consumer fact sheets about Serving Sizes, Nutrition Facts table and Ingredient List and Sugar Content. Consumers can provide their feedback through a 10 question online survey.

For food and health professionals, there is also a series of five technical consultation documents which explain the rationale for the proposed changes: Format Requirements, Core Nutrients, Daily Values (%DV), Reference Amounts and Serving Sizes. You are also invited to provide feedback to each of these consultation documents.

All comments must be submitted to Health Canada by September 11, 2015. Please contact us for assistance in reviewing the proposed changes, providing feedback to the consultation, and discussing how these changes may impact your products’ nutrition claims.

MINDfull

Posted on Mar 3, 2014

Greenwood, a senior scientist at Baycrest Centre Foundation, has been studying the link between diet and dementia for years. As Greenwood describes it, the brain “has a wonderful capacity to refresh, to renew and to repair itself and to create new brain cells and new connections throughout a person’s life.” The goal of this book is to inspire healthy lifestyle and eating habits to promote successful aging and prevent the degeneration of one’s cognitive function.

To eat your way towards a healthy brain, Greenwood recommends choosing a balanced, high quality diet that is rich in fruits and vegetables (for polyphenols), whole grains and cereals (for fibre), nuts (for monounsaturated fats), spices (such as turmeric and black pepper for anti-inflammatory antioxidants) and fish (for omega-3 fats). Vitamin E, folate and vitamin B12 are important too. These foods and nutrients support the body and brain in many ways:

strengthens our blood vessels, allowing more oxygen and nutrients to reach every cell in our body;
nourishes the parts of our brain that are actively involved in speech, learning and reasoning;
protects our body and brain against inflammation; and
promotes the growth of new brain cells and neural connections.

MINDfull is an easy-to-read cookbook that will appeal to anyone who wants to optimize their brain health. Each chapter of the book features practical nutrition information, tips and science-based references. With over 100 brain-boosting recipes like Sweet Potato Waffles, Indian-Spiced Chickpeas, and Malaysian Fish Cakes, you’re sure to find a few new favourites.

Top Trends for 2014

Posted on Mar 3, 2014

From protein and probiotics to tea and cooking, we’ve got the scoop on the top 10 hottest trends for 2014.

Protein Power – New science is underscoring the beneficial effect of dietary protein on weight management and muscle health. For example, eating a high protein breakfast not only leads to increased feeling of fullness but also reduces evening snacking. Also, a protein source at each meal and snack helps to maintain energy and muscle strength especially after exercise and as we age. In light of this, current protein recommendations may be under review with respect to the amount and distribution of dietary protein, including considerations for meal based rather than specific daily recommendations.
Anti-wheat Sentiment – Although scientific evidence is lacking for wheat – or gluten-elimination diets for weight loss or health (unless it is associated with a clinical disorder or disease) consumers will continue to seek this popular diet. According to an NDP survey 28% of adults claimed to be cutting down or avoiding gluten completely.
Supermarket Savvy – Supermarket Dietitians are increasingly visible at grocery stores which is an exciting trend for consumers. Registered Dietitians are the food and nutrition experts who are uniquely positioned to assist Canadians to shop smarter, cook healthier, and make healthier food choices. Some experts predict that supermarkets could become a new form of the culinary centre. Many stores already offer cooking demos or “community cooking centers” that allow shoppers to come together and learn from one another.
Back to Basics with Cooking – The 2014 Nutrition Month Campaign – Simply Cook and Enjoy! – is dedicated to serving up practical advice on cooking and food skills from dietitians, the food and nutrition experts. Health Canada’s Healthy Eating Awareness and Education Initiative for 2014 concentrates on Healthy Eating and Healthy weights by focusing on food skills, portion sizes and calories. Industry experts say that a deeper understanding of how Canadians prepare and consume meals helps manufacturers and retailers provide mealtime solutions in the kitchen.
Pro Biotic Power & Fermented Foods – Studies suggest that probiotics (live bacteria in food) may help lessen diarrhea, improve symptoms of inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). Consumers may be interested in foods other than yogurt that contain probiotics such as fermented foods like kefir milk, sauerkraut and kimchi. Also watch for more news on the gut – brain connection.
Sugar & Sugar Substitutes – Media and consumers are intent on added sugar as another food trend. An IFIC survey reported that 58% of Americans are trying to limit or avoid sugar. Helping consumers understand the role of naturally occurring sugar, added sugar and sugar substitutes is important so they can make informed food and nutrition choices.
Local & Eco-conscious – Sustainable food systems, local and eco-friendly foods are important to many Canadians who believe that a sustainable eating pattern contributes to their own health as well as the health of the planet. Food researchers say roughly one-third of food produced for humans around the globe is lost or wasted each year – 1.3 billion tons of it. Increased awareness of this problem is expected in 2014 with home and restaurant food preparers attempting to reduce food waste. Look for ways to promote sustainability in the kitchen, understand the issues of organics, local food systems, food choices, and carbon footprint.
Government & Industry Compliance – Canada’s regulatory landscape continues to evolve and as a result industry’s relationship with regulators is also changing. Health Canada recognizes that a safe food supply is a major contributing factor to the health of Canadians. Food industry is also committed to providing safe food and wants to make sure consumers are happy with their products and continue to purchase them. Maintaining healthy and happy consumers is a challenge government and industry must face by working together.
Tea is Hot – Canadian Tea consumption is expected to rise by 40%. Flavoured teas are catching on too. Expect to hear more about the health benefits of tea flavonoids related to heart health, brain health and weight management. Furthermore, tea is not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
The Age of (Mis)information & Social Media – Consumers continue to have an appetite for food and nutrition information which will only grow in 2014. Bloggers will continue to write about nutrition and health, there will be more and better food photography – watch for it on Pintrest and Instagram. With the boom of social media and the interest in health and nutrition, Canadians will continue to need advice from food and nutrition experts like dietitians to cut through the clutter.

Smiles in the Grocery Store

Posted on Nov 4, 2013

My Healthy Plate with Metro program has recently been announced in Ontario and Quebec. With a goal to help customers adopt healthier eating habits, the program highlights healthy choices using “smile” icons. The smiles are found on the product’s shelf price label, and identify the “good” and “great” choices in a product category.

Specific nutritional criteria for the “good” and “great” ratings were established for 34 product categories by Metro’s Registered Dietitians. So far, all frozen, dairy and refrigerated products, breakfast items and drinks were evaluated. Remaining grocery categories will be assessed in early 2014.

As we’ve noted in our Nutrition for NON-Nutritionists course, grocery stores can be important champions of change. A year ago, Loblaws launched their Guiding Stars Program, identifying foods with one to three stars depending on its nutritional value. Research published in the journal Food Policy found that the Guiding Stars Program shifted consumers’ purchasing habits towards healthier cereals with more star ratings.

And just a few months ago, Sobeys announced their partnership with world-renowned chef Jamie Oliver. Under a brand positioning “Better food for all”, Sobey’s will focus on four main pillars: enjoying fresh and tasty food; shopping for healthy and wholesome products; saving time; and choosing sustainable products. Sobey’s is the first major retailer in North America to offer Certified Humane^®chicken, pork and beef meaning that the animal was treated humanely from birth to slaughter, including having a nutritious diet without antibiotics or hormones, and sufficient space/resting areas.

New Sodium Targets

Posted on Oct 31, 2013

On October 17, Hypertension Canada, the nation’s experts on blood pressure, raised the recommendations for sodium intake from 1500 milligram per day to no more than 2,000 milligrams (mg) per day.

The slightly higher level of sodium intake still shows a significant reduction in blood pressure based on references from the World Health Organization (WHO). Although the new limit is 500 mg or ¼ teaspoon higher than the previous recommendations, the reality is that reducing sodium in the diet is still of great importance. Most Canadians far exceed even the new recommendations and consume on average 3,400 mg sodium each day. The bottom line is that by raising the sodium limit to 2,000 mg, most Canadians will need to cut their average sodium intake by about a third instead of by more than half.

Another key recommendation from the Hypertension Canada Task Force is to eat a healthy diet, including high-fibre foods and fresh fruits and vegetables. By doing so, your sodium intake will naturally decline. “You don’t have to worry about the numbers… your sodium intake will naturally be around 2000 milligrams,” says Task Force co-chairman Dr. Raj Padwal.

As dietitians, we also recommend looking at the Nutrition Facts Table to check the sodium content of foods. The % Daily Value (% DV) on the label tells you if there is a little sodium (5% DV or less) or a lot (15 % DV or more) in the foods you’re choosing.

Menu labelling – would you like 90 minutes of walking with that?

Posted on Jun 26, 2013

The conversations about menu labelling continue. Dr. David McKeown, Toronto’s Chief Medical Officer of Health supports mandatory menu labelling of calories and sodium, while some researchers wonder whether “physical activity equivalent” labelling is a more effective strategy.

McKeown urges the province to enact its own law, but if the province doesn’t do so by September, he plans to develop a Toronto-specific bylaw for chains with more than 15 restaurants. Critics say that calorie and sodium counts alone don’t allow consumers to make informed choices. A Diet Coke for example, has fewer calories than a glass of milk, while a bagel might have more sodium than a cookie.

Stephanie Jones, the Ontario VP of the Canadian Restaurant and Foodservices Association endorses British Columbia’s voluntary Informed Dining program, in which participating restaurants post nutrition information in a brochure or poster, rather than on the main menu.

And here’s another POV. Preliminary research shows that consumers may be more motivated to choose foods with fewer calories when restaurant menus show how much exercise is needed to burn off those calories. For example it would take 90 minutes of walking to burn off the calories in this hypothetical ham sandwich. It’s an interesting concept, indeed!

Sodium – what now?

Posted on Jun 26, 2013

Bill C-460, a Private Members Bill introduced last November by NDP MP Libby Davies, was recently defeated by a vote of 147 against versus 122 in favour. The Bill would have called for warnings on foods that exceeded Health Canada’s Sodium Reduction targets. Meanwhile, the Institute or Medicine (IOM) raises questions about the benefits of very low sodium consumption.

According to a new report by the IOM, studies support recommendations to lower our sodium intakes from the 3000+ mg currently consumed daily by Canadians. However, the evidence does not seem to support sodium intakes to below 2300 mg per day. Lowering sodium intake too much may adversely affect certain risk factors such as blood lipids and insulin resistance, and thus potentially increase the risk of heart disease and stroke.

So, what now? Based on the sodium reduction strategy experience of the UK, it will realistically take years for us to reduce our average sodium consumption to 2300 mg. As dietitians, we continue to recommend that consumers read nutrition labels to choose lower sodium foods. Cooking from scratch will also empower consumers to use low or no sodium ingredients and seasonings. Get more sodium reduction tips from Health Canada.

Canadian Food Strategy

Posted on Jun 26, 2013

At the second annual Canadian Food Summit, held in Toronto on April 9-10, Dr. Michael Bloom, Vice-President at The Conference Board of Canada, shared a draft Canadian Food Strategy to stimulate change in our nation’s food system. The strategy is being developed as a comprehensive, evidence-based and action-oriented framework.

The five key elements of the Canadian Food Strategy are:

Industry prosperity
Healthy food programs, in partnership with media, to encourage people to choose foods to maintain a healthy weight
Food safety
Household food security
Environmental sustainability

The next draft of the Canadian Food Strategy is expected to be ready soon for an online consultation phase. Don’t miss out on this opportunity to shape the nation’s first ever food strategy!

The Meaning of “Local”

Posted on Jun 26, 2013

Calling all locavores! The Canadian Food Inspection Agency (CFIA) has just announced a temporary broader definition for “local”. Now, anything grown and sold within the province or 50 km from the border can be considered “local”. This widens the local catchment area from the previous 50 km limit.

Regulators recognize that this is a broad interpretation and stakeholders have a variety of views on how the term “local” should be defined. CFIA announced it will conduct a labelling review in the coming weeks to help shape the future labelling approach including the use of the term “local”. In the meantime, remember that claims such as “local” are voluntary and food makers are encouraged to add qualifiers such as the name of a city or region to provide consumers with relevant and meaningful information. Regulations are changing so watch for your opportunity for input and remember it is always the responsibility of the regulated party to comply with applicable legislation and regulations. For more information: http://bit.ly/17adHSa

Ontario greenhouse growers have already created a new logo to help consumers find local foods and beverages. A new Naturally Fresh Inside campaign from the Ontario Greenhouse Vegetable Growers (OGVG) is an ambitious program to encourage consumers to buy local produce such as English cucumbers, bell peppers and tomatoes. Look for in-store sampling, point-of-sale educational material, flyers, radio spots, social media advertising and a partnership with Foodland Ontario. For more information, visit: www.ontariogreenhouse.com.

March is National Nutrition Month!

Posted on Jan 28, 2013

Grocery shopping for healthier choices is a challenge for many Canadians. A survey by Dietitians of Canada found that 63% of Canadians struggle with making healthier food choices in the grocery store at least half of the time they shop. Nutrition Month 2013 is here to help.

Watch for exciting news and events under this year’s theme – Put your Best Food Forward: Plan Shop Cook Enjoy! We look forward to a terrific campaign that is dedicated to helping Canadians to put their best food forward when grocery shopping for healthy food from dietitians, the food and nutrition experts.

For more information, contact us or visit: Dietitians of Canada – Nutrition Month 2013

United Nations declares 2013 as the International Year of the Quinoa

Posted on Jan 28, 2013

Quinoa The year 2013 has been declared “The International Year of the Quinoa” (IYQ), recognizing the Andean indigenous peoples who have preserved and protected quinoa for thousands of years as a food for present and future generations.

The IYQ was proposed by the government of Bolivia (the main producer of quinoa) and highlights the key role that quinoa can play in the eradication of worldwide hunger/ malnutrition today and tomorrow. Quinoa is noted for its exceptional nutritional qualities and its ability to grow under different agricultural conditions.

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