Food is important to everyone, and in March we celebrate Nutrition Month. Check out the following nutrition resources aimed at patients and health professionals.
The Factsheet Generator from Healthlink BC allows you to generate patient information sheets using evidence-based key messages and supporting messages about healthy weight, feeding babies & toddlers, sodium, and sugary drinks.
2. What’s the best diet? Healthy Eating 101 (recorded 2015)
A video from Dr. Mike Evans, St. Michael’s Hospital (Toronto)
3. 8 steps to mindful eating. Harvard Women’s Health Watch. 2016.
A brief article about what mindful eating is and how to adopt the practice.
4. Canada’s Dietary Guidelines for Health Professionals and Policy Makers. 2019. Health Canada.
Information about Health Canada’s new dietary recommendations, aimed at health professionals and policy makers.
5. New guidelines for the introduction of peanuts to babies: What do they mean?
Recorded webinars from Food Allergy Canada for parents and health professionals.
6. Improving Cooking and Food Preparation Skills: A Profile of Promising Practices in Canada and Abroad. 2010. Health Canada.
“This report profiles case studies of 13 Canadian and two international promising or successful programs which aim to improve cooking and food preparation skills among children and/or families”
“This toolkit provides an overview of the ‘what’ and ‘how’ for making changes to improve nutrition care practices in your hospital.”
8. Position of the Society for Nutrition Education and Behavior: The Importance of Including Environmental Sustainability in Dietary Guidance. Rose, Donald et al. Journal of Nutrition Education and Behavior , Volume 51 , Issue 1 , 3 – 15.e1
“After a brief description of current environmental problems, the article discusses the challenges faced in meeting future food needs and the recent science behind assessing the environmental impacts of foods and diets. A subsequent section discusses sustainability and dietary guidance in [the United States and other countries] and some specific recommendations for dietary guidance and research”.
9. Critical Analysis of Popular Diets and Dietary Supplements. Johns Hopkins Bloomberg School of Public Health Open Courseware. Course Number: 222.656.01
“The aim of the course is to acquire the knowledge to critically appraise a weight control diet or dietary supplement and choose the best plan for success, both in the short-term and the long run.”
10. Food and Nutrition Policy. Johns Hopkins Bloomberg School of Public Health Open Courseware. Course Number: 222.657.01
“The purpose of this course is to familiarize and engage the student in the steps and dynamics of policy making processes that address nutrition problems and issues.”
