news & trends

Top Food Innovations at the 2017 SIAL Show

Posted on May 7, 2017

SIAL_2017

This year marked the 150th anniversary of SIAL – North America’s largest food innovation show! We were there and here’s what caught our eye!

Quinoa still going strong

Making its foray into the baby / toddler food market, Bio-Kinetics introduced an organic Sprouted Whole Grain Quinoa Baby Cereal. Millennial moms will be pleased with the clean ingredient deck (nothing but quinoa). Also in this line-up are sprouted oats and sprouted buckwheat cereal. #GetKidsHookedOnQuinoaEarly

Building on the convenience trend, France-based Sabarot showcased Le Petit Quinoa, a ready-to-slice roll of quinoa – really! Recognized as a top 10 finalist for the SIAL Grand Award, the product can be sliced, grilled, fried and used in a variety of dishes. #ConvenienceMeetsHealthy

SIAL quinoa loaf2.

The Millennial Market

It was the name of the exhibitor booth – “Millennial Foods Inc.” – that made me stop in my tracks! Quebec-based founder Simon Letendre created a “North Americanized” version of bubble tea. Instead of using tapioca, the tea is made with Mubbles – which stands for “Molecular Bubbles” and are essentially tiny fruit juice bubbles made via a molecular spherification process. Mubbles are packaged in a small container, much like a fruit cup and can also be used in drinks, salads and desserts. #InterestingButALittleTooSweetForMe

Sial mubbles1

Healthy Snacks

Innovation often starts in the home or farm kitchen. This is true for Spokes – air-puffed potato snacks, shaped like bike spokes, with 40 calories per cup and no preservatives. Created by Calgarian #SeniorEntrepreneur Elaine Cadrin, Spokes is geared to millennials. “The millennial mom is our target,” says Mike Cadrin, Senior Sales Director and proud son, “They’re looking for a super clean ingredient deck and want something special and unique.” #LovedTheMangoHabaneroFlavour

SIAL spokes potato chips 3

Another one of our favourite snacks at the SIAL show were these Crunchy Peas – made by Zak’s Organics, a fourth generation family-run farm in the small community of Fir Mountain, Saskatchewan (where the population is under 500). Inspired by Allen Zak’s own kids, the snacks are made from organic whole green peas and available in four different taste profiles with a new #trendingflavour mango habanero launching next month. #GrownInTheCanadianPrairies

Sial Zaks crunchy peas

East Meets West

If you’ve never tasted sea vegetables, Acadian Seaplants wants you to try! Hana Tsunomata is a sea plant that’s cultivated in the east coast. It’s available in a trio of colours: pink to represent Japan’s cherry blossoms; green to represent new life; and yellow to represent the chrysanthemum which is the favourite flower of the Japanese royal family. The product must be rehydrated in water for about eight minutes and can be used to add colour and texture to salads, cold noodles or pasta dishes. Holly Reardon, Brand Strategist for the product says food service is their primary market. #SeaVeggie

Sweet Stuff

A Quebec-based company, Great Northern Maple, developed Kombucha Syrup. The ingredients are evaporated cane juice, black tea and kefir cultures. Though the product claims to have probiotics, there is no disclosure of the amount. #DidntWinMeOver

Février 29 was another top 10 finalist for the SIAL Grand Award for it’s fun way to package Maple Syrup. Designed to sit right on the counter, the syrup is packaged in a bag-in-tub container, complete with a spout. And what’s the rationale for the company’s name? February 29 makes every day exceptional, 366 days of the year. #CoolPackaging

SIAL feb 29 maple syrup2

Taking the Grand Prize at this year’s SIAL show was Taj Food’s Saffron Sugar Cubes. According to Sap Hariri, Sales Director for the product, the sugar cubes allow consumers to add flavour and sweetness their teas all at once. The sugar cubes are also available in cinnamon and cardamom flavours. #SweetMeetsSpice

SIAL sugar cubes winner

3 out of 5 adults have a chronic disease! Are you one of them?

Posted on Apr 5, 2017

chronic disease apr 2017

Did you know that 4 out of 5 Canadian adults are at risk for chronic disease, and 3 out of 5 Canadian adults actually live with a chronic disease? [1] The top 4 chronic diseases in Canada are Cancer, Cardiovascular Disease, Diabetes and Chronic Respiratory disease. The good news is that 40% of cancers, 80% of heart disease, type 2 diabetes and respiratory disease are preventable by reducing common risk factors such as:

poor nutrition
lack of physical activity
smoking
harmful use of alcohol.

According to the World Health Organization, an unhealthy diet is one of the primary risk factors for chronic disease. Research shows that diet counselling makes a difference. For example, structured and intensive lifestyle interventions delivered by dietitians can reduce the risk of developing type 2 diabetes by up to 60% in clients at risk.[2]

What can you do?

Eat a nutritious and healthy diet, including lots of fruit and vegetables
Don’t smoke or use other forms of tobacco
Limit your alcohol consumption to Canada’s LOW risk drinking guidelines
Maintain a healthy body weight
Get regular physical activity

How do you know which nutrition information to trust?

There is so much nutrition information out there that Canadians don’t know what to believe. It can be challenging to know which online nutrition information is credible and which is not. [3] For your food and nutrition questions – ask a Registered Dietitian. Registered Dietitians are the most trusted food and nutrition experts who are committed to helping Canadians enjoy safe, nutritious, affordable and healthy eating. As nutrition experts, dietitians can help you decide on and find factual information that’s relevant to your health and wellness needs. Contact us or check out the ‘Your Health’ section at www.dietitians.ca.

[1] Chronic Disease Alliance Prevention Canada (2016) http://www.cdpac.ca/media.php?mid=1411
[2] Dietitians of Canada, The impact of diet counselling (2015) https://www.dietitians.ca/Downloads/Public/Chronic-Disease-2-pager.aspx
[3] Dietitians of Canada Nutrition Month (2017) www.dietitians.ca

What’s HOT in chefs’ kitchens? Our Dietitians’ take of TOP Trends.

Posted on Apr 5, 2017

chef survey trends b Restaurants Canada’s 8^th annual Canadian Chefs’ survey tells what’s trending now and what the up and comers are as well. Of the 20 chef trends mentioned in the research, here are our TOP 7 favourites with insights from our food forward health conscious perspective.

Locally sourced foods – eating what’s in season where you live is a terrific way to discover seasonal foods. Local is a perennial favourite of dietitians, chefs and consumers alike.
Sustainable seafood – Eating at least two servings of fish each week is recommended as part of healthy eating for all Canadians. Producing safe, sustainable fish is important for the future of food.
Ancient Grains – Canadians like to explore dishes that showcase authentic food from around the world. Discover the heritage of ancient grains and try authentic recipes using kamut, spelt, amaranth and freekeh.
Simplicity / back to basics – Remember family style comfort food meant for sharing? We love the serve-yourself shared dining experience, be it eating out or at home. If you make it yourself or in-house, you’ll add some authenticity that everyone will appreciate.
Veggie centric cuisune. YAY! Veggies are ON TREND which we find very exciting. Aim to have HALF YOUR PLATE as vegetables. Let’s get creative on making veggies more centre-plate.
Craft beers / microbrews – Alcohol in moderation continues to add enjoyment to meals. Remember to follow Canada’s LOW risk drinking guidelines.
It’s Canada’s 150^th Birthday – Let’s celebrate our Canadian food heritage! Consumers are ready to embrace this trend. What a great opportunity to boost variety beyond the obvious Canadian foods.

For more foodservice trends and consumer insights, join us at the 10^th annual Nutrition for NON-Nutritionists course on April 26, 2017, University of Toronto. Register at www.NutritionForNONNutritionists.com

What’s on the MENU? Calorie labelling!

Posted on Mar 6, 2017

Have you noticed the new calorie labelling on Ontario chain restaurant menus? Operators, servers and consumers are coming to grips with the new reality of revealing calories in a serving of food. We’ve been busy moderating partnership events and engaging with stakeholders about the challenges of the new menu labelling. The events were in collaboration with Canadian Association of Foodservice Professionals (CAFP), Restaurants Canada and Dietitians of Canada.

A shout out to fellow dietitian Donna Bottrell who did a terrific job organizing the events, and to Nancy Hewitt President CAFP Toronto for her support.

From left: Donna Bottrell, organizer of the event; Nancy Hewitt, CFE, President of the CAFP Toronto Branch; Susan Somerville, Dean, from Humber College, and Panelist Jamie Rillet and Moderator Lucia Weiler.

Here is a snapshot of what we heard:

‘Medium and small chains are looking for guidance and consistency from the Government.’ Jamie Rilett, Restaurants Canada
‘It’s challenging for a server to explain the calorie range for a serving size. More support and education would be helpful’ K.B.Bose, Shoeless Joe’s
‘There is the nutrient variable to consider and educate about. How to address the fact that milk has more calories than pop but it’s also more nutritious?’ Katie Jessop RD
‘Collaboration is needed between food professionals: chefs, dietitians and nutritionists. And we are eating foods- not just one food. Food combinations in menus can help create healthier options. Nutrition professionals can assist operators and consumers.’ Lucia Weiler RD
‘A lot of time was spent by Aramark in the initial analysis…they made sure to standardize recipes and then tested and tested which led to a recipe database.’ Karen Williams, Aramark
‘Menu calorie labelling is just the beginning. There is a future importance for all aspects of nutrition and food, especially sustainable processing. Millennial consumers are very conscious about the’ what’ and the ‘how’ of food.’ K.B.Bose, Shoeless Joe’s

For more stakeholder views and participant feedback please contact us. We would be happy to help your team formulate unique insights that integrate our Registered Dietitian expertise in food and nutrition and provide you with solutions that both foodservice professionals and consumers can use.

Is there added sugar in your favourite foods?

Posted on Feb 10, 2017

Sue Heather - 2

A recent study in the Canadian Medical Association Journal found that 66% of packaged foods contain at least one type of added sugar in the ingredients list. Registered Dietitian Sue Mah shared her thoughts on CBC News Network.

Watch the TV interview.

The study found that added sugars were present in products from baby food, baked goods and cereals to frozen dinners, snacks and yogurts.

Sugar, especially added sugar has been under fire for its association with health issues including heart disease, diabetes, dental cavities and obesity. Added sugars are sugars and syrups that are added to foods or beverages. This does not include naturally occurring sugars which are found in foods such as fruit, milk and yogurt.

The Heart and Stroke Foundation recommends limiting added sugars to a maximum of 10% of total calories in a day. For an average 2,000 calorie diet, 10% is about 48 grams or 12 teaspoons of added sugars a day.

In the USA, added sugars must be disclosed on nutrition labels by July 26, 2018. The situation differs here in Canada. Added sugars will not be disclosed on nutrition labels. Health Canada has set the % Daily Value (%DV) at 100 grams for total sugars (added sugars plus naturally occurring sugars).

Here’s our expert dietitian advice:

1. Read the Nutrition Facts table. Foods with 5 grams or less sugar per serving would be considered to have “a little” sugar whereas foods with 15 grams or more sugar per serving would be considered to have “a lot” of sugar.

sugar a little a lot

2. Read the ingredients list. By 2021, different sugars will be identified individually and grouped together as “Sugars” on the ingredients list. In the meantime, look for ingredient names that indicate sugar or end in ‘ose’ which are sugars too (e.g. dextrose, glucose, fructose, maltose, sucrose).

3. Look at the whole food. Just because a food has little or no sugar doesn’t mean that it is a healthy or nutritious choice. Choose wholesome, foods for minimal sugar and maximum nutrition.

4. Contact us to discuss how the new sugar labelling laws will impact your business and communications.

What’s Your Food Personality?

Posted on Jan 23, 2017

Sue hosts - 2

Are your eating habits helping or hindering your New Year’s resolutions?

Watch / take Sue Mah’s Food Personality quiz to find out.

Question #1: I eat when I am…
a) Bored
b) Stressed / Upset
c) Hungry
d) All of the above

We’ve probably all had time when we’ve nibbled out of boredom or stress. But if you answered a) or b) or are constantly reaching for food when you’re upset, you may be an Emotional Eater.

Advice: Keep a food diary. In your diary, write down everything you eat and drink, the amounts, the time, and how you were feeling before you ate. Do you notice any patterns and eating triggers? Are you always bored or stressed before you eat? If so, find a healthy distraction away from food. Go for a walk, clean out your closet or give yourself a manicure (you can’t eat with wet nails, right?)

Question #2: I stop eating when…
a) All of the food is gone
b) My plate is clean
c) I’m not hungry anymore
d) I feel stuffed

If you answered a), b) or d), you may be a Mindless Muncher. You may be overriding you natural cues for fullness and satiety, which can lead to overeating and weight gain.

Advice: Eat until you’re 80% full. Even though you could probably take a few more bites of food, you’re comfortably satisfied and not hungry anymore. To avoid picking at food until it’s gone, pack up any leftovers quickly or put your napkin on your plate as a signal to yourself that you’re finished eating.

Question #3: On my kitchen counter, I’m most likely to have…
a) Packaged snacks such as cookies, chips and baked goods
b) Cereal
c) Candy or soft drinks
d) A bowl of fresh fruit

If you answered d), you’re on the right track to being a Mindful Eater. Research from Cornell University shows that women who kept comfort foods on their counters, such as cookies, chips, soft drinks (regular or diet) and cereal, weighed 4 to 5 lbs more than women who kept a bowl of fresh fruit on the counter. Men who put candy on the counter were 3 to 4 lbs heavier than men who kept a bowl of fresh fruit on the counter.

Advice: Keep only a bowl of fresh fruit on the kitchen counter. This helps to create a healthy kitchen environment. Make it easy to find the healthy choices.

Question #4: I tend to eat…
a) At my desk or while watching TV
b) In the car or on the go
c) Over the kitchen sink
d) Sitting down with family and friends

If you answered a), b) or c), you could be a Mindless Muncher. If you answered d), it’s a sign you may be a Mindful Eater. Distracted eating hits us with a double whammy! Research shows that when we’re visually distracted with TV or work or social media, we eat 10% more food at that particular meal, AND we eat about 25% more food at the next meal! When we’re distracted, we’re not building awareness or memories of the food that we’ve just eaten. So when it’s time for the next meal, we have no “food memories” of what we ate previously so we tend to overeat. On the other hand, when we’re eating with attention, we’re building food memories – what we’re eating, how much we’re eating, how the food tasted, how we felt full after the meal. These positive food memories actually lead us to eat about 10% less food at the next meal.

Advice: Enjoy your food and create wonderful food memories with friends and family!

References:

Slim by Design: Kitchen Counter Correlates of Obesity Wansink et al., Health Education & Behaviour, 2016; Vol.43(5):552–558.

Eating attentively: a systematic review and meta-analysis of the effect of food intake memory and awareness on eating Robinson et al., Am J Clin Nutr 2013;97:728–42.

2016 Nutrition News – A Year in Review

Posted on Dec 15, 2016

cauliflower-crisis-best-image

2016 has definitely been a year for trending food and nutrition issues! Here’s our recap of the top three nutrition headlines of the year plus what you can expect in 2017.

1. CAULIFLOWER CRISIS
Who can ever forget the $8 sticker shock on a head of cauliflower in January?! It became the poster child for rising food prices in Canada. According to the CBC, the price of fresh veggies rose by 13% in the past two years.

What to expect in 2017: The average Canadian family can expect to pay up to $420 more for food next year, according to Canada’s Food Price Report, an annual publication by researchers at Dalhousie University in Halifax. The price of meats, fish, seafood and fresh vegetables may rise as much as 4 to 6 percent. Lead author Sylvain Charlebois points to weather disruptions caused by La Nina, energy related costs and the tanking Loonie as factors affecting the price hikes.

What you can do: Look at grocery store flyers and use e-coupons. Plan your meals and plan to use the leftovers too.

2. INTERNATIONAL YEAR OF PULSES
Declared by the United Nations, the International Year of Pulses successfully raised our awareness of pulses and their many health benefits. Chef Michael Smith, Canada’s ambassador of the International Year of Pulses, kicked off the year with an invitation for all of us to take the Pulse Pledge and eat pulses at least once a week for 10 weeks.

What to expect in 2017: The buzz about pulses will continue, starting with Global Pulse Day which occurs January 18th of every year. It’s a global event to celebrate pulses and continue the momentum of the 2016 International Year of Pulses. With rising food costs, look to economical and versatile pulses to be a staple on your grocery list.

What you can do: Plan to eat at least one meatless meal each week using beans, peas, lentils or chickpeas.

3. SUGAR TAX
In February, the Dietitians of Canada released a position statement calling for a 10-20% excise tax on sugar-sweetened beverages. Drinking sugar-sweetened beverages such as soft drinks, fruit drinks, sports drinks, energy drinks and specialty coffee / tea beverages seems to be linked to excess weight in both kids and adults. In March, the Senate Report on Obesity also recommended a new tax on sugar-sweetened and artificially-sweetened beverages as one of many efforts to fight obesity in Canada.

What to expect in 2017: Sugar will continue to be under fire. In his Spring 2016 budget speech, Canadian Finance Minister Bill Morneau pledged to help families make better choices, including actions to include more information about added sugars on food labels. Earlier this month, Health Canada opened a public consultation about its proposed front-of-package nutrition labels. For the first time ever, sugar would be called out as one of the three nutrients that can negatively affect our health if consumed in excess. Health Canada proposes to set the % Daily Value (%DV) for total sugars (natural and added sugars) at 100 grams per day. Under these proposed new labelling regulations, foods which contain 15 grams or more of total sugars per serving would be considered “high in sugars” and carry a warning symbol.

What you can do: Share your opinions about nutrition labelling. Complete this brief consumer questionnaire and / or complete the technical questionnaire both by January 13th, 2017. This is YOUR chance to help shape the future of nutrition labelling in Canada.

Have questions about upcoming trends or how Health Canada’s proposed front-of-package labelling may affect your business? We can help. Contact us at: Info@NutritionForNonNutritionists.com

New Nutrition Labels are Coming!

Posted on Dec 15, 2016

nutrition-labels-old-vs-new-bigger

After two years of public consultations, Health Canada has finalized the changes to the Nutrition Facts table and ingredients list on packaged foods. On December 14th, 2016, the Honourable Jane Philpott, Minister of Health announced that these changes are all part of the strategy to help make healthy food choices the easy choice for all Canadians.

Here’s a quick at-a-glance comparison of the old versus the new Nutrition Facts table as well as Ingredients lists.

The new Nutrition Facts table places a greater emphasis on calories, potassium, calcium and iron. For the first time ever, total sugars will have a % Daily Value (%DV) set at 100 grams:

nutrition-labels-old-vs-new-bigger

All food colours will now be listed by their name rather than collectively listed as “colours”:
ingreds-list-new

Different types of sugars will still be individually identified, and will now also be grouped together as “Sugars”:
ingreds-list-sugars

The food industry has 5 years (until 2021) to make these changes, but you may start seeing new labels as early as next year.

Contact us at: Info@NutritionForNonNutritionists.com for more information about these label changes and to discuss how the proposed regulatory changes to front-of-package labelling will impact your business.

November is Osteoporosis Month – Do You Know the 4 Ms for Better Bone Health?

Posted on Nov 14, 2016

group-photo-presenters

[Pictured: standing L-R: Dr. Wendy Ward – Canada Research Chair in Bone and Muscle Development, Brock University; Dr. Lora Giangregorio – Kinesiology professor University of Waterloo; seated L-R: Susan Marshall pharmacist, Sue Mah RD, Lucia Weiler RD]

We were thrilled to be among the distinguished speakers at the Better Bone Health Forum last month, organized by Osteoporosis Canada. For better bone health, remember these 4 Ms:

MAXIMIZE bone density by getting enough calcium and bone-building nutrients during childhood and adolescence. Maximum bone density is reached by about age 18 (for girls) and age 20 (for boys). Milk, cheese, yogurt, kefir and fortified soy beverages are some of the best sources of calcium. Calcium is also found in foods such as canned salmon with the bones, leafy green vegetables, calcium-fortified orange juice, nuts, seeds and beans.

MAINTAIN bone density during your adult years to keep bones strong and healthy. Swap out one coffee a day and replace it with a latte. Cook and bake with milk products and calcium-fortified products. Protein, potassium and vitamin D all help your body better absorb calcium. Enjoy a variety of fruits, veggies, whole grains and lean proteins to get a good mix of these vitamins and minerals.

MINIMIZE the bone loss that naturally occurs as we grow older. After menopause, a woman’s risk for osteoporosis rises. Get a bone density check. After the age of 50, consider taking a vitamin D supplement of 400 IU every day. Talk to a dietitian about the need for calcium supplements.

MOVE your body! Try to be active every day. Exercise builds strength in your muscles which can improve your balance and help prevent falls. Strength training or resistance training activities such as push-ups or lifting weights are recommended for building muscle strength. Weight-bearing activities such as walking, running, hiking, dancing, tennis and golf will also keep your muscles and bones strong. It’s never too early or late to take care of your bones!

New food guide consultations are open!

Posted on Nov 14, 2016

food-guide-consultation You may have heard the big announcement that Health Canada is revising the Food Guide (CFG) and consultations are open for only 45 days until December 8^th. The last time CFG was changed was over 10 years ago so don’t miss this chance to let your voice be heard!

Why is CFG important?

CFG was, and will remain a key document that shapes the approach to healthy eating recommendations and policies in Canada, including nutrition education and menu planning. You know that nutrition science has evolved in the last 13 years. We moved from ‘no fat’ or ‘low fat’ to good fat, from ‘low carb’ to high quality carbs, and at the end of the day more and more scientists agree that the overall dietary pattern is more important than any one food or nutrient. Of course, it’s a real challenge to translate complex science about nutrition into specific recommendations that meets the diverse needs of the Canadian population, but the new Food Guide revision set out to do just that. Let your voice be heard on how CFG can help you benefit from nutrition.

How to let your voice be heard!

We completed Canada’s Food Guide Workbook on line, which did not take very long, and we have a few tips for your consideration so you know what to expect when you participate.

The first question separates members of the general public from professionals who work in health, teaching or are representing an organization. After a few more qualifying questions about who you are, the survey asks you to select 3 types of activities where you use healthy eating recommendations most often. The next set of questions are based on the 3 activities you just identified. They explore the type of guidance you find most valuable and the ways you would like recommendations presented. The final questions request you to rate the importance of a variety of topics related to healthy eating, including food enjoyment, eating patterns, security, environment, level of processing and sugars.

We encourage you to take the time and complete Canada’s Food Guide Workbook by December 8^th. It’s your chance to influence the way Canadians will eat well for many years to come.

If you have any questions or comments on completing Canada’s Food Guide Workbook we’d be happy to hear from you!

Winners of the 2016 Grocery Innovations Show

Posted on Nov 12, 2016

Here are a few of the winning products, as selected by the Canadian Federation of Independent Grocers.

black-water

blk. Alkaline Mineral Water
blk. is a pure alkaline water that is infused with fulvic trace minerals.This beverage is naturally black with no artificial dyes or colouring. Fulvic acid (also called humic acid) occurs naturally in soil and sediment. Like all plain, unflavoured waters, blk has zero calories, zero sugar and zero caffeine.
My take: Tastes earthy. There are no human requirements for fulvic acid. Might make a good Halloween drink.

goh-goh-granola
goh-goh cereal
goh-goh cereal is made with air-dried milk. The first two ingredients are whole grain rolled oats and goh-goh whole milk powder. After adding water (warm or cold), the cereal is reconstituted. Available in two flavours: Honey, Hemp & Flax; and Raisin & Almond. A servings contains: 270-290 calories, 6-9 g fat, 43-45 g carbohydrates, 8-10 g protein, 3-4 g fibre, 15-20 g sugars and 10-15% DV (Daily Value) for calcium.
My take: Higher in sugars than I’d like, but tastes quite nice and is very filling. A novel idea for those who are camping, travelling or on the “goh”.

chickpea-beverage
Chickpea beverage
Made from organic chick peas, this is the first fortified chickpea beverage in the world. A serving (1 cup) contains: 70 calories, 2.5 g fat, 1 g omega-3 fat (from flaxseed oil), 2 g carbohydrate, 10 g protein, 0 g sugars and 30% DV (Daily Value) for calcium. (Vitamin D content not available.)
My take: Really does tastes like chickpeas. Contains more protein than other plant-based beverages such as almond beverage or rice beverage.

Dare to Compare: Coconut Water versus Sports Drink

Posted on Sep 8, 2016

Athletes of all ages are turning to these beverages for hydration. What’s the difference?

coconut-water-vs-sports-drink

Overall, unsweetened coconut water has fewer calories, carbohydrates and sodium than a typical sports drink. For general hydration, coconut water is fine. Look for the brands with no added sugar.

However compared to sports drinks, coconut water has too much potassium and not enough sodium or carbohydrates for optimal hydration during and after exercise / competitions.

According to the Dietitians of Canada, sports drinks may be beneficial if you:
– exercise hard for at least 1 hour
– exercise at high intensity (e.g. soccer, hockey, basketball)
– sweat a lot / have salty sweat
– wear a lot of protective gear or equipment such as for hockey or football
– train or exercise in the heat and humidity
– need to replace fluids and energy quickly such as during hockey tournaments
– train or exercise more than once a day.

Leftovers for Lunch

Posted on Sep 8, 2016

Save time and money by creatively transforming tonight’s dinner into tomorrow’s lunch! Watch our interview and tips on CTV Your Morning.

Feeding kids a vegan diet in Italy could be a crime

Posted on Sep 8, 2016

vegan-kid

The buzz:
Late last month, Italian Parliamentarian Elvira Savino proposed a bill that would hold parents legally responsible for feeding a vegan diet to children who are under the age of 16. A vegan diet excludes all animal products such as meat, fish, poultry, dairy and eggs.

The bill was proposed after multiple cases of Italian infants were hospitalized for malnourishment presumably due to eating vegan diets. If the bill passes, parents who restrict their children to a vegan diet would face a year-long jail sentence. Should the child fall ill because of the diet, the sentence would increase to four years; and if the child dies, the jail term would rise to six years.

The Italian government has not been shy to step into people’s kitchens. Last year, an Italian court reportedly ordered a vegan mother to feed her son meat at least once a week after her divorced husband complained that the son wasn’t getting adequate nourishment. In 2015, a father was sentenced to nine months in prison after forcing his teen daughters to diet only on whole grains, cereals and veggies because he deemed them to be too fat.

Savino’s proposed bill will be debated later this year.

The science:
According to the Dietitians of Canada, vegan diets can lower your risk of many conditions including obesity, heart disease, high blood pressure, high blood cholesterol, type 2 diabetes and certain types of cancer. A healthy vegan diet includes a variety of grains, vegetables, fruit, legumes (dried peas, peas and lentils), seeds and nuts.

However, because a vegan diet excludes meat, fish, poultry, dairy and eggs, it may take some planning to get enough protein, iron, zinc, calcium, vitamin D, vitamin B12 and omega-3 fats from foods and/or supplements.

Our expert POV:
A vegan diet may be appropriate for toddlers to teens with careful planning. The most important consideration at these ages is to ensure that they are getting the nutrients they need to grow and develop well.

Talk to a dietitian about vegan food sources for nutrients such as protein, iron, zinc and vitamin B12 (which are typically found in meat, fish, poultry and eggs). Calcium and vitamin D are also essential for the development of strong bones and teeth, while omega-3 fats are essential for brain development and eye health.

With our training and experience in health promotion, we wonder if nutrition education for parents / caregivers would be more effective than this punitive legislation.

Coming soon! Nutrition for NON-Nutritionists^TM webinars and half-day courses

Posted on Jun 22, 2015

We’re excited to offer new webinars and half-day courses for past course graduates as well as new participants! Contact us to be put on our mailing list for these educational events, and let us know if there are specific nutrition topics of interest to you. Remember that we also offer in-house Lunch and Learn seminars, corporate wellness workshops and team building events. Read our course testimonials.

Congratulations to the “graduates” of our 8th annual Nutrition for NON-Nutritionists^TM course!

Posted on Jun 22, 2015

What a great day we had at our 8^th annual Nutrition for NON-Nutritionists^TM course in Toronto! Our highly interactive sessions combined the fundamentals and the latest trends in nutrition marketing, regulatory affairs, strategy and communications. The course was highly rated as excellent or very good. For those who missed the course this year, one of the top questions was: “What is a healthy food?”

Q: What is a healthy food?”

A: In Canada, there is no regulated definition of a healthy food or beverage. Foods that contain high amounts of nutrients while providing reasonable amount of energy (calories) are usually considered “healthy foods”. On the other hand, foods that are high in calories, fat and added sugars and low in fibre and essential nutrients would be considered “unhealthy foods”.

You can create healthier foods by making the calories count and by increasing nutritional values. Boost fibre, vitamins/minerals, healthy fats and protein, and lower the fat, salt and added sugars. Look to healthful ingredients such as vegetables, fruit, whole grains, lower fat dairy, and lean meat, fish or meat alternatives to help improve the nutritional profile of recipes without compromising taste. For more information healthy food innovations, nutrition labelling and nutrient content claims please contact us.

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