news & trends

BMI Controversy & Rethinking in Dietetics

Posted on Sep 12, 2023

What is the body mass index (BMI)?

The BMI is a ratio of weight-to-height. BMI is calculated as weight in kilograms divided by height in metres squared. BMI is also a commonly used as a method of classifying body weight and identifying people with excessive body fat.

What is the issue with BMI?

Researchers find BMI is unreliable and can lead to misdiagnosis or mistreatment. For example, the BMI does not recognize culturally diverse bodies and varied presentations of body weight including gender differences. The BMI system may underestimate or overestimate health risks in certain adults who are highly muscular, or adults who naturally have a very lean body build, young adults who have not reached full growth, and adults over 65 years of age. (Health Canada)

Now what?

At the May 2023 Dietitians of Canada Conference the opening keynote speaker addressed ‘Weight-Inclusive Care’. Their recommendation was to stop using BMI as a criterion in nutrition assessments and diagnosis. The American Medical Association (AMA) resolution published in 2023 also supports the removal of BMI as a stand alone measure in medicine. (AMA June 14, 2023) Healthcare professionals, including dietitians are rethinking the way they care for patients. Consensus is that BMI should not be used as a tool to evaluate health. Weight inclusive dietitians focus on the health issues rather than body size.

Here is the link to the media coverage featuring health care experts on BMI.

Using BMI to assess your health can be misleading, experts warn. CBC News, July 2023, ( 2 min) https://www.cbc.ca/player/play/2242360899522

International Congress of Nutrition and Dietetics (ICND) – Toronto June 12-14, 2024

Posted on Sep 10, 2023

“Dietitians of Canada (DC) is excited to be the host of the 19th International Congress of Nutrition and Dietetics (ICND) 2024, taking place in Toronto in June 2024. The ICND offers a global platform for dietetics and nutrition, sharing the best of applied science, practice and training experiences. Every four years the ICND hosts the world’s largest and most diverse representation of dietetics globally. This will be an incredible opportunity and experience for Canadian dietitians to engage with colleagues from all over the world.

The theme for ICND 2024 is “Rise to the Challenge” and focuses on the key challenges, opportunities and learning needs faced by dietitians in all areas of practice.” Dietitians of Canada

Lucia is honoured to have been chosen to join the International Congress of Nutrition & Dietetics (ICND) 2024 abstract review team & help shape the future of nutrition! By becoming an abstract reviewer, she will play a crucial role in contributing to the development of a robust program that showcases relevant and engaging topics for the dietetic community at ICND2024

🖐️🖐️🖐️What are your thoughts on key challenges, opportunities and learning needs for dietitians? Contact Lucia by Sept 19th to let your voice be heard as she reviews and score papers & posters that will be presented at ICND2024.

What’s the benefit of eating locally and in season?

Posted on Aug 10, 2022

Have you ever wondered if buying local food is a better choice? You’re not alone as more people want to know how and where their food and other products are grown and handled. Local food is also trending in the mainstream of grocers, restaurants, health care facilities and schools. In this article we consider what the term local really means and look at some of the benefits of eating local food.

What does the term ‘local food’ mean?

Most people think that ‘local’ refers to a short geographic distance between where the food was grown and sold. Since the term ‘local’ is largely unregulated and undefined, the area could mean 1 kilometer or 1,000 kilometers away from the point of purchase. Some advocates promote the ‘100-mile (160 km) diet’ as the geographic limit of local, but local food does not have to be such a short a distance. The Canadian Food Inspection Agency (CFIA) says local food claims are valid for food produced within in the province or territory in which it is sold, or if sold across provincial borders it’s within 50 km of the originating province or territory. The best way to find out what local means for a specific product is to ask the food seller – be that a grocery store retailer, the farm stand supplier or restaurant owner. You may get some different answers. How would you define local food? For the purpose of this article, we’ll go with the CFIA term local food, that is grown within your province or territory.

What are the benefits of buying local food?

Local food is fresh and tastes great

Local food is often harvested a few hours before it’s sold so food produced close to home is usually the freshest it can be. Local fruits and vegetables are also harvested close to peak ripeness and flavour. When food is picked and eaten at the peak of freshness, it retains more nutrients and tastes better. Check online what grows in season in your region. You can also eat local food during the winter months because root vegetables, pulses, grains, meats, dairy products are available year-round.

Local food offers seasonal variety

Local farmers may grow a variety of unique foods such as heirloom produce, which you might not find at the grocery store. Look for various types of your favourite vegetables and fruit and try different products. Seasonal eating may mean eating in step with the agricultural harvest calendar and enjoying foods at peak flavour and ripeness. Embracing foods that are in season may also increase the variety of foods you’re eating. Dietitian’s tip: If raw produce is not in season locally then it probably is not locally produced.

Buying local can save money

Food produced close to home is often sold at a good price, and seasonal produce may be sold for even less. For example, if all the farmers have a lot of tomatoes, they may be willing to lower prices to sell them all. Planning meals around what’s in season also helps you save money. Canning or freezing well-priced seasonal vegetables and fruit is a good way to take advantage of lower prices and eating local all year long!

Local food supports communities

Local food creates community and connections. As we emerge from a long, socially isolating pandemic, loneliness is a rising problem. Meeting local growers, discussing foods unique to your region, discovering how your food is grown and harvested counters this trend. Local food is a great experience and offers a place for people to meet each other and build meaningful human connections. Local food can also spark healthy conversations, whether at the farmers’ market, grocery store, local restaurant or farm-to-table gathering with family and friends.

Buying local preserves farms

Choosing local food aids your local economy. It helps keep local producers in business, creates jobs and promotes economic growth. When you buy local food, you are also helping to preserve valuable farmland. This also helps protect green space and habitats for wildlife to exist locally your communities.

Where to find local food in your region?

Farmers market

Farmers markets help meet the growing demand for locally produced food by providing a retail hub intended to sell foods directly by farmers to consumers. They’ve become an important connection between rural and urban communities with benefits that are felt throughout the community. At a farmers’ market you may discover products you can’t find elsewhere such as different variety of vegetables and fruits, unique cheeses, fresh or potted herbs, cut flowers, oven fresh baked goods, meat, fresh fish, poultry, or eggs from nearby producers.

Farmers markets are also a place where you get a chance to directly talk food growers, producers and vendors. Many small farmers are eager to talk about their growing methods and how they care for their animals. Take time to connect with them and discover more about the foods you buy and enjoy.

With more farmers markets opening every year, check online and with your local community associations to find out where they are in your region. In Ontario you can find a farmers’ market at this link Find a Farmers’ Market – Farmers’ Markets Ontario (farmersmarketsontario.com)

Pick your own

Some farmers may invite you to pick your own produce at the farm. By making a trip to a local farm you’re treating yourself to an experience of choosing your food from the field where it’s grown. Pick your own is especially valuable during the peak growing season and harvest times. Check online for local farms that open their gates to pick your own customers. In Ontario you can find an on-farm market or pick-your-own operation near you to purchase Ontario food at this link: Find a Farm – Farm Fresh Association (farmfreshontario.com)

Grocery stores

Some grocers are offering more local food. Many of these foods will be clearly labeled in the store so you know what you’re buying and where it came from. At the grocery store, identify the area of origin for foods you buy and look for ‘local’ when possible.

Restaurants

When dining out, consumers are attracted to local foods especially while on vacation. Check out the menus online and look for menu items with local and seasonal ingredients. Some regions have government co-ordinated ‘eat local’ initiatives that include participating restaurant listings. In Ontario, the Culinary Tourism Alliance created the FeastON Certification. You can find a restaurant serving Ontario food on their menu at this link https://ontarioculinary.com/restaurants/

Community Supported Agriculture (CSA)

CSA provide a way to buy local seasonal vegetables and fruits directly from Farmers – often at a more affordable price. Farmers sell a set of number of shares, or memberships, to customers. The shares usually provide a container of vegetables or other seasonal farm products on a weekly or bi-weekly schedule during the growing season, depending on the growing conditions. CSA’s provide a market for local farmers, and both raw product and a farm connection for consumers. You can find CSA’s near you by visiting your local community centre, municipal office or searching online.

Bottom Line:

Canadians increasingly value supporting a thriving local agricultural system. There are many benefits to exploring local food for individuals and the community. Let’s start a conversation about the benefits of including some local foods in the diet and in menus. Dietitians share credible information and can help find ways to maximize this opportunity and navigate around challenges.

Does Eating Veggies Protect Your Heart? Trending Research Translated for Wellness

Posted on May 6, 2022

Image Source: Bigstock, Canva

A recent study made media headlines questioning whether eating veggies really protected your heart. Since eating ‘lots of veggies’ has been the mainstream nutrition recommendation for promoting health and wellness, we thought a closer look into this new research was warranted. Here we bring you the Dietitians’ translation of the science into meaningful advice to support healthy living.

The Study [1]

Published in the Frontiers of Nutrition, a new study by researchers from the University of Oxford, the University of Hong Kong, and the University of Bristol involved nearly 400 000 British adults and 12 years of follow up. There are strengths in the diverse team and sample size. The study initially found that the people who consumed the highest amount of vegetables had a 10% lower incidence of cardiovascular disease compared to the people with the lowest vegetable intakes. However, when they adjusted for socioeconomic and lifestyle factors (including physical activity, body weight, high blood pressure, smoking and other nutrients) any protective effect of vegetable intake became much less important. [2] This surprising finding resulted in the headlines ‘Eating vegetables may not protect against heart disease.’

Low quality evidence

Very low vegetable intakes
The study says the “Mean intakes of raw and cooked vegetables were 2.3 and 2.8 tablespoons/day, respectively”. This amount is very low, less than half a serving per day! Healthy dietary guidelines recommend much more than this. For example, the WHO suggests consuming at least 400 g (i.e., five portions) of fruit and vegetables per day excluding potatoes, sweet potatoes, cassava and other starchy roots to improve overall health and reduce the risk of cardiovascular disease. [3]
Observational study errors
One of the limitations of this observational study was that all data was self reported and vegetable intakes may not have been reported accurately, causing measurement errors. It is possible that the study participants had difficulty visualizing their vegetable intakes as their number of “heaping tablespoons”, which the questionnaire asked them to estimate for their vegetable intakes.1
Inconsistent with current evidence
This is one surprising study whose findings are not supported by the significant amount of existing data. Current mainstream evidence shows higher vegetable consumption promotes health and reduces the risk of cardiovascular disease.

Our Recommendations

Keep eating plenty of vegetables and fruit for health including your heart health! Make veggies and fruit half your plate at each meal. Pile your plate with colour and eat at least one dark green and one orange vegetable each day.

Do you have a food or nutrition question? Ask us! Registered Dietitians look beyond fads to deliver reliable, life-changing advice.

Written by Lucia Weiler, BSc, RD, PHEc, Award-winning dietitian and Co-Founder, n4nn

[1] Feng Q, Kim JH, Omiyale, Bešević j, Conroy M, May M, et al. Raw and cooked vegetable consumption and risk of cardiovascular disease: a study of 400,000 adults in UK biobank. Front Nutr. 2022 Feb; 9:831470. doi: 10.3389/fnut.2022.831470. Available at: https://www.frontiersin.org/articles/10.3389/fnut.2022.831470/full

[2] Dietitians of Canada, PEN Nutrition (2022) Available at: https://www.pennutrition.com/TrendingTopic.aspx?id=29382 (PEN registration required to access)

[3] Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003. Available at: WHO_TRS_916.pdf

Food & Nutrition Trends 2022

Posted on Jan 7, 2022

Food prices, sustainability and the ongoing COVID-19 pandemic will be the key influences on our eating habits and practices this year. Here’s our roundup of the top 10 food and nutrition trends to watch in 2022.

1. Pantry to Plate

Who can forget the sourdough baking craze in 2020? The cooking and baking skills we built at the beginning of the pandemic will stick with us. With food prices expected to rise 5 to 7% this year, an average family of four can expect to pay an extra $966 in groceries this year according to the annual Canada’s Food Price Report. Consumers will be looking for creative ways to use up those ingredients at the back of the pantry and fridge. What’s more, this trend will help to tackle food waste in our kitchens.

2. Streamlined Menus

Look for smaller menus as restaurant operators are adapting with potential supply chain snags. They’ll be innovating with local ingredients already on hand and opting for simple prix fixe menus rather than bringing in new SKUs. Food and Wine magazine reports that with rising food prices, chefs will be taking creative approaches to minimize waste and streamlining their menus to effectively manage their costs.

3. Plant based – The Next Generation

While sales of plant-based burgers appear to be declining, food giants such as Unilever are still committed to offering plant-based options to help reduce the environmental impact of the global food chain. In fact, the company is calling for public health strategies that facilitate the transition to a balanced diet with more diverse nutrient-dense plant foods through consumer education, food fortification and possibly supplementation. Insights from the 2022 Trend Report by Nourish suggests that there are gaps in plant-based categories like snacks, desserts and bakery. Keep your eyes out for novel plant-based ingredients and offerings.

4. Bye Bye Plastics

Not only are sustainability and climate concerns driving our food choices, but they’re also inspiring positive changes in the use of plastics. Just last month, Walmart Canada officially announced the elimination of single use plastic bags from in-store shopping as well as online grocery pickup and delivery orders from each of their 400 stores across the country. This would amount to eliminating almost 750 million plastic bags each year. Biodegradable, compostable cucumber wraps are already on the market, and we can expect to see more innovations from grocers and food manufacturers.

5. Packaging

With a move towards take-out and meal delivery, chefs surveyed in the “What’s Hot 2022 Culinary Forecast” by the National Restaurant Association have actually ranked packaging four times in their top 10 trends for 2022:

Trend #1 – Packaging that is sustainable / reusable / recyclable
Trend #2 – Packaging that travels intact to maintain food quality
Trend #3 -Packaging that retains temperature
Trend #9 – Packaging that is tamper proof for food security

6. Immunity Support

As the pandemic continues, immunity remains top of mind. Findings from the 10^th annual “What’s Trending in Nutrition” survey commissioned by Today’s Dietitian and Pollock Communications predicts that immunity support will remain a key purchase driver for 2022. Instead of “boosting” the immune system, consumers will realize that daily nutrition is important to keep the immune system strong and functioning well. Key supports for the immune system include protein, probiotics, selenium, zinc and vitamins A, C and D. Other purchase drivers identified from the dietitian survey are: affordable and value-based items, as well as food and beverages which offer comfort and emotional well-being.

7. Digital Do’s and Don’ts

Digital ordering capabilities, QR menus and touchless payment options will continue to become mainstream in restaurants and food service. In the survey of almost 1,200 dietitians, 90% of them cited online food shopping as the biggest trend from the pandemic that they believe will continue. This will compel marketers to reimagine ways to reach consumers on virtual shopping platforms, such as online promotions, digital coupons and immersive virtual branding experiences. On the other hand, the digital world is fuelling false nutrition news and dietitians say that social media is the top source of nutrition misinformation, with friends / family coming in second, and celebrities a close third.

8. Fuel for Remote Working & Learning

Working remotely from home, hybrid work models and even online schooling mean that more breakfasts and lunches will be made and enjoyed at home. Nestle USA predicts that consumers will be on the lookout for more at-home breakfast and lunch options such as heat-and-eat meals. According to top chefs, breakfast trends will include non-traditional proteins such as chorizo or vegan bacon, plant-based breakfast sandwiches and egg-base breakfast bowls. For lunch, trends point to globally inspired salads and grain-based bowls.

9. Non-alcoholic Beverages

Research from Whole Foods and The Hartman Group are noticing a growing community of “sober curious” millennials and Gen Z-ers. During pandemic lockdowns and restrictions on indoor gatherings, consumers are taking a more mindful approach to enjoying alcohol and embracing a world of “dry-solation”. Enter beverages without the buzz such as dealcoholized wines, low-alcohol beers, mocktails, and drinks with functional ingredients and adaptogens to enhance mood and relaxation.

10. Top 5 Regional Cuisines

Chefs surveyed by The National Restaurant Association and the American Culinary Federation predict that these top 5 regions and cuisines will influence the menus of 2022:

Southeast Asian – Vietnamese, Singaporean, Philippine
South American – Argentinian, Brazilian, Chilean
Caribbean – Puerto Rican, Cuban, Dominican
North African – Moroccan, Algerian, Libyan
Western African – Nigerian, Ghanan, Western Saharan

Which of these trends are you most excited about? How can you leverage these trends for your business and product innovations? Connect with us at info@n4nn.ca and let’s shape the future of food and nutrition together!

– Written by Sue Mah, MHSc, RD, PHEc, FDC – Award-winning Registered Dietitian & Co-Founder, n4nn

Five growing trends in food innovation

Posted on Oct 13, 2020

Our world is facing disruption and uncertainty. Yet in this changed world people seek to nourish their bodies to the best of their ability. Consumers have re-evaluated their food and nutrition priorities and in this post we take a closer look at what this means for your business. We joined virtual global conferences including SIAL 2020 and reviewed top notch research articles to study the future of food innovation. Here is our translation of the 5 growing trends in food innovation that will impact all food and nutrition professionals for the next 5-10 years to come.

Covid 19 disruption in food purchasing
Clean label
Plant based
Food safety
Well-being and immunity

1 Covid 19 disruption in food purchasing

Consumers are looking for new ways to meet their food needs. Less time spent in grocery stores and restaurants means convenience and personalized shopping is essential.

Digital-age solutions are transforming the way grocery stores, food retailers and restaurants operate. Pandemic-impacted brands must adapt and power through by branching out of traditional platforms to sustain consumer engagement. Discount chains are offering more food brands and premium brands at better value. Have you seen groceries in dollar stores yet? They are priced as close to a dollar as possible.

The line between retail and restaurants continues to blur. A completely new restaurant concept dubbed as a ‘dark kitchen’ or ‘virtual kitchen’ is rising. These kitchens sell meals exclusively through delivery – no eating in, seating or serving is involved. Virtual kitchens cook purely for delivery so the food that is produced there must be transported and enjoyed elsewhere. Third party delivery and distribution channels enable these food businesses to connect with consumers quickly and effectively.

2 Clean labels

Consumers continue to seek clean labels. Although undefined by regulators, shoppers consider ‘clean label foods’ to have familiar sounding ingredients and made simply using fewer ingredients. Various claims are also sought after including ‘organic’, ‘free from’ and health-related benefits like reduced sugars. Product innovations across all categories are now sharing messages about minimal processing and fewer chemicals as consumers don’t want to see labels packed with additives to extend shelf life. Some consumers are also evaluating foods’ environmental impact based on climate change and land / water use.

In our work with clients we collaborate with them to simplify food labels and provide meaningful, legally sound claims that address clean-label project goals.

3 Plant based

Gone are the days when plant based was just an ‘alternative’. Plant-based foods are successfully crossing over into the mainstream and becoming a regular part of people’s diet. More and more consumers are looking to limit meat or dairy intake based on deeply held values such as ‘eco-health’ or ethical reasons.

This macro trend is driving innovation for dairy and meat substitutes and fish/shellfish alternatives are expected to follow. The key ingredient of interest in food innovation for plant-based foods and beverages is protein, a trend that continues to remain strong. Consider the variety and diversity of plant based sources of protein including a larger selection of grains and cereals. Consumers are also expecting great taste and an eating experience that is beyond imitation.

What’s holding your plant-based food innovation back from crossing over to the mainstream? As dietitians and food experts we empower our clients to make plant-based foods an everyday healthy choice.

4 Food safety*

Ensuring high food safety standards is becoming a greater concern as people focus on keeping illnesses at bay. Although there is no evidence to suggest that food is a likely source of transmission of the Covid19 virus it’s critical that all stakeholders protect food safety, animal health, plant health and market access. Everyone has a role to play to bolster and safeguard food. Canadian Food Inspection Agency (CFIA) is committed to appropriate oversight of domestic production and imported food products. Agri-food stakeholders, including farmers are providing safe food for consumers and managing the supply chain. Culinary professionals and consumers should continue to follow good hygiene practices during food handling and preparation including:

Wash your hands regularly
Clean and sanitize food preparation surfaces including chopping boards and countertops
Clean fruit and vegetables before eating, cutting, cooking and wash them under running water. (Do NOT use soap or detergents or other chemicals on food.)
Keep fruits and vegetables separate from raw foods that come from animals such as meat poultry and seafood. Avoid potential cross-contamination between cooked and uncooked foods
Cook meat thoroughly and use a meat thermometer to ensure safe cooking temperatures

More information about food safety is available at our previous post here or consult Health Canada’s website for food safety tips.

* Source: Health Canada, CFIA, CDC

5 Well-being & immunity

Research shows that many consumers have at least one health goal they are looking to reach and are actively seeking healthier foods. Well-being is a common goal and functional ingredients, like prebiotic fiber and slow-release carbohydrates are setting the stage for wellness foods. This is good news and we applaud food makers to evaluate and re-formulate as needed to provide healthier food choices and optimise nutrient density.
During the pandemic many consumers are seeking functional ingredients to boost immunity. Good nutrition is essential along the journey towards supporting immunity. There are many articles about how this claim will be growing in the future and we caution food makers in the way they approach immunity. Careful consideration must be given to maintaining the integrity and credibility of the statements as food makers formulate food and drinks to empower consumers’ lives. Contact us for credible and legally sound advice on food labelling and claims.

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Top 10 food & nutrition trends for 2020

Posted on Mar 1, 2020

Image: Canva

Are you looking to keep up with food, beverage and nutrition trends? As dietitians we love helping people unlock the power of food for health and wellness. Our team is on top of food and nutrition movements and we know how to translate the latest science on key trends. Here we share some highlights that are of interest to many of our clients.

Fragmented food communities
Consumers are splitting into ‘tribes’ to meet their health goals based on philosophies and preferences. Wellness communities are emerging that bring people closer together.
Food as medicine
What’s a fact what’s a myth? Celebrity opinions, friends/family, blogs and social media influence food choices but there are risks! Personal beliefs and opinions may be confused with scientific evidence and hold people back from achieving their health goals. To unlock the power of food for health, look for credible science based facts from registered health experts.
Fat has rehabilitated
What are healthy fats and how are they good for you? Discover fat quality for health and culinary arts.
Protein sources are pivoting
Plant forward proteins are all the rage, but do you know how to get enough? What’s happening to meat, dairy and alternatives?
Carbohydrates are under the microscope
Are all sugars created equal? Discover the dietitians’ Carb quality meter for best bets.
Vitamins, Minerals and phytochemicals have important health impact
Vitamins and Minerals are powerful partners in health & wellness. Which are of key public health significance? Determine the latest science behind other food compounds such as antioxidants and anti-inflammatory agents.
Shifting focus to food relationships & mental health
Healthy eating is about so much more than food – how people eat is important too. Look for mindful eating, enjoying food and the power of planning to eat well and live well.
Digestive comfort
Get to know your microbiome & how to be a good host to your friendly gut bacteria.
Taking care of our planet
Sustainability and waste reduction are here to stay. What can you do to make a positive difference?
Taking care of people – health and wellness as a business strategy
The future is bright for integrating health science and wellness into workplaces. From recruiting to retention and employee assistance programs (EAP) dietitians help people and businesses unlock the power of food for healthy living.

Do you want to leverage food and nutrition trends for yourself and your business?
Studies show the strength and benefit of interprofessional, collaborative teams in business and education. Dietitians can enable a culture of change that supports healthy living for all Canadians. We translate the science, look beyond the fads and gimmicks to deliver reliable, life changing advice. Contact us with your questions! We’d love to hear from you.

Join us for the 13th annual Nutrition for NON-Nutritionists course on April 28, 2020.
Get our expert nutrition insights, trends & sparks!

Spot the Nutrition MYTHS & ask for the FACTS

Posted on Mar 1, 2020

Image: Bigtsock

Spring is in the air, a perfect time to take a fresh look at what’s hot and what’s not in food and nutrition. As speakers, teachers and consultants, we’re always connecting with professionals and nutrition students. We find there is a surprising increase in questions about myths and misleading nutrition advice. More and more people come forward with confusing nutrition information that hold them back from achieving their goals. According to a recent survey of dietitians the top sources of nutrition misinformation for consumers are celebrities, friends/family, blogs and social media. Don’t get trapped by myths – ask for science based facts from the experts.

Here are our top ten tips to help you spot misleading nutrition advice. Watch for these warning sings in the language used to provide you with information.

Top 10 tips to spot the Nutrition MYTHS:

Quick fix promise
Extreme warnings about a food or food group
Sensational claims that sound too good to be true
Personal beliefs /opinions presented as facts (Notice the use of language like “I believe” and don’t confuse someone’s confidence in their belief with credible scientific evidence.)
Advice based on a single study or from a ‘study under way’ or observations
Statements that are not supported by credible scientific associations (e.g., Dietitians of Canada, Heart and Stroke Foundation, Diabetes Canada, Health Canada)
Lists of “good” and “bad” foods
Testimonials endorsing the product, often from celebrities or highly satisfied customers
Aims to sell food products or supplements
Undermines a healthy, enjoyable relationship with food

BOTTOM LINE: If you’re looking for credible food facts check out blogs, social media tips and recipes written by registered dietitians. Dietitians are the most trusted credible food and nutrition experts who understand the science behind food and its connection to health. Contact us for help to translate the power of food for your team and business.

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

Posted on Nov 19, 2018

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:

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!
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.
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
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 book, A 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.
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!

Posted on Oct 4, 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!

Ask 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

Posted on Oct 4, 2018

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)

The Future of Food – Five Trends with a Big Impact

Posted on Jun 4, 2018

future of food bill gates notes 2018-06-01_1-08-23

At the recent Food and Beverage Ontario Annual General Meeting in Toronto, we shared top trends that will have a big impact on the future of food – both in retail and foodservice. Here’s a snapshot of our expert dietitian insights.

1. Eating healthier is a universal goal for all Canadians

Food that tastes great and nourishes the body rank high on Canadians’ wish list. In designing menus, especially where calories are now displayed, foodservice teams and food makers can help make the calories count for health and wellness! To unlock the potential of food, consider a perfect pairing of a chef and registered dietitian for your next menu update.

2. Demographics

Kids, millennials and seniors all have unique nutritional needs. Schools and retirement/nursing homes are also regulated for the kinds of foods they can sell. Workplace wellness is catching up with guidelines on how to achieve better eating habits that can result in more productive workforce. Have you seen the ‘sell more’ and ‘sell less’ lists? Give us a shout – we can help!

3. Plant based eating

Pant foods are the mega trend. ‘Plan based diet” is one of the top google searches by Canadians 2017! Consumers are looking for more plant based menu items in foodservice as well. Don’t make the mistake of just removing the meat from your menu! Vegetarian meals should also be well balanced and include a minimum 20g protein per meal. Registered Dietitians have the tools and tips to help chefs make the switch to balanced vegetarian menu items.

4. New food regulations influence food choices

You may wonder who reads food labels anyway. Research shows that more than 2/3 of Canadians read food labels to help them decide which foods to buy and eat. Labels also provide highly credible & prominent information on foods. The New Nutrition Facts Label and proposed new Canada’s Food Guide focus on limiting saturated fat, salt and sugars. These tools are the foundation for nutrition communication and menu development in many institutions. What’s your plan to leverage the power of the label in marketing?

5. Grand designs & food halls

Foodservice is embracing showcase exhibition food prep to capture the excitement of cooking “onstage.” Open kitchens are transparent and underscore the consumers’ desire for fresh food. New grocery stores and food halls delight consumers with a mix of hot-food stations, ‘grab’n go’ items and ‘do it yourself bowls’. The future of eating out is personalized and tech savvy.

(Image Source: GatesNotes)

International Trends

Posted on May 10, 2018

Food regulations are changing all around the globe and we’re keeping an eye on international policies that may impact your business. Click here to discover more about 3 impactful changes – USA Menu Labelling, Ireland Sugar Tax and WHO Marketing to Kids. Contact us to discuss more about these emerging trends and the connection to your business and health and wellness.

USA Menu labelling goes national

(Image source: FDA.GOV)

USDA’s menu labelling has reached the compliance deadline. As of May 7, 2018 USA consumers now have access to calorie and nutrition information in restaurants and similar retail food establishments that are part of a chain with 20 or more locations. This information inspired competition among producers to formulate food in ways that make it more healthful. In 2017, Ontario became the first province in Canada to include mandatory menu labelling of calories. What’s your plan to leverage the power of food? Are you using science-based attributes to make your foods healthier? We are Registered Dietitians who can help!

Source: US Food & Drug Administration, Menu Labeling Requirements and Marion Nestle PhD www.foodpolitics.com

Ireland’s new sugar tax on soft drinks takes effect May 1^st.

(Image source Independent ie Newsdesk)

Irish consumers are now seeing that high-sugar drinks have become more expensive under the Sugar Sweetened Drinks Tax. The 16c tax applies to water or juice-based drinks with between 5-8g of sugar per 100ml. The soft drinks tax rises to 24c per litre for varieties with more than 8g of sugar.

The tax only applies to water and juice-based drinks with added sugar. Fruit juices and dairy products are exempt from the tax on the ground that they offer some nutritional value.

Regulators expect soft drinks companies will reformulate their products in order to avoid the tax. The move has been welcomed by the Irish Heart Foundation. It is hoped the sugar tax will play an important role in tackling Ireland’s obesity crisis, with one in four Irish children currently overweight or obese.

Back here at home, the North West Territories is considering a sugary drink tax in 2018-2019.

Source: Independent.ie Newsdesk

UN WHO weighs in against Marketing to kids

(Image source:WHO.org & Nutrition for NON Nutritionists)

UN health officials consider plan to ‘outlaw’ fast food giants from charitable work with kids says a memo reported in the news. UK media says WHO calls for ‘stringent regulation’ to block firms, such as KFC and McDonalds from marketing fast food to under the age of 18. This report is consistent with published WHO workplan to end childhood obesity. This implementation plan included tackling the marketing of unhealthy foods and non-alcoholic beverages to children. The Commission advised to adopt, and implement effective measures, such as legislation or regulation, to restrict the marketing of foods and non-alcoholic beverages to children and thereby reduce the exposure of children and adolescents to such marketing.

Marketing to Kids (M2K) is a key issue in Canada too. On May 1, 2018, the House of Commons Standing Committee on Health proposed to reduce the age of restriction to under age 13 (from under age 17). Final regulations are expected to be released in June.

Source: WHO Executive Board 140^th session, Steve Hawkes, Deputy Political Editor The SUN(UK)

Innovation Unleashed – 5 hot topics from Canada’s largest foodservice trade event

Posted on Mar 7, 2018

People LOVE food – it unites us all! The power of food is everywhere and the Restaurants Canada show Innovation Unleashed was a great place to discover fascinating insights on advances in the foodservice industry. We were there and connected with Operators, Presidents, Buyers, Agents, Chefs & more about key industry issues and the future of hospitality. #RCShow18

Here are the 5 hot topics that caught our interest as food and nutrition experts:

Where does food come from? Local is by far still the biggest trend in restaurants today and expected to keep gaining momentum. Running a profitable restaurant, maintaining food costs, and satisfying the local trend is challenging for many businesses. Restaurants are discovering how to incorporate local ingredients to menu items while boosting the bottom line.
Why does food go to waste? Stats are shocking…too much of the food cooked in restaurants is thrown away. What about grocery stores? Does food end up in the waste bin because it doesn’t look good? Consumers’ attention is moving beyond where food comes from to where food is going. With such tight margins let’s keep the food out of the trash bin. Speakers also discussed a “Feed it Forward Food Insecurity” option where safe, unused and unsold food destined for landfill could be donated to those who are hungry and in need of food aid.
Wellness anyone? Want to make better-for-you foods and boost your sales with claims? There are labelling laws & science for that! The power of good food and nutrition has a direct connection to health. Good energy, focus, concentration and productivity are all benefits of healthy food choices throughout the day. As dietitians, we translate the science of nutrition to unlock foods’ potential and support healthy living for Canadians. Call us with your wellness boosting food & menu questions – we can help!
Beverage menu in focus. Coffee and tea are popular beverages among Canadians. Research-based industry trends showed strong areas of opportunity for Restaurateurs, including the largely untapped world of decaf coffee and herbal tea. Tea and food pairing is a trending opportunity. The positive impact of Non-Alcoholic Cocktails can create memorable drinking experiences while striving for a more balanced lifestyle. Cheers to that – healthy hydration never looked better!
Future of Food & Eating. Space research yields fascinating insights on innovation in the hospitality industry. Expert panelists discussed technology, new agriculture, experiential eating, personalized foods and more that will transform the future of everything edible.

For more foodservice trends and consumer insights that can elevate your business contact us info@NutritionForNonNutritionists.com or join us at the 11th annual Nutrition for NON-Nutritionists course on April 18, 2018, University of Toronto. Register at www.NutritionForNONNutritionists.com

3 Tips to Overcoming Weight Bias

Posted on Nov 30, 2017

Did you know that weight bias and discrimination are real and rampant? A recent study looking at news stories in media found that 72% of images and 77% of videos stigmatized people with obesity^{^[1]}. With so much weight bias in our society, what can we do to help? As dietitians we reviewed the science and bring you these 3 tips to help stop the weight bias, with hopes that we can all make lasting positive change in response to weight shaming, stigma and discrimination.

N4nn weight bias 2017 2017-11-26_20-25-57

BECOME AWARE – Do you have a weight bias? A first step in addressing weight stigma is to become aware of our own potential attitudes and assumptions about body weight. What do you think and say about people with obesity? Did you know being called “fat” is the most common reason children are bullied?^{^[2]} A Harvard University survey reveals many people have an automatic preference for ‘thin people’ relative to ‘fat people’.^{^[3]} This survey is based on an Implicit-Association Test (IAT) that anyone can take, and measures the implicit attitudes and beliefs that people are either unwilling or unable to report. The WEIGHT-IAT asks you to distinguish images of people who are described as ‘obese’ or ‘fat’ and people who are ‘thin’. Try the IAT here: https://implicit.harvard.edu/implicit/selectatest.html – and select the Weight IAT to discover whether you have a hidden weight bias.

SPEAK WITH COMPASSION – Use words that hurt less. At a recent nutrition symposium, we learned about research that shows the choice of words we use can have different impacts on people with obesity. ^{^[4]}

words we use obesity bias N4NN 2017 11-27_14-57-23

Body weight should not be a topic of social conversation. It’s a deeply personal subject for most people. Even as a health professional, ask permission to speak about body weight.
Use person first language rather than describe people by their disease. ex. Saying “a person with obesity” is person first langauge. Saying “an obese person” is not person first language. It’s the same way you would say a person “has a broken leg” rather than say they “are a broken leg.”

SHOW RESPECT – Every body deserves to be treated with respect and dignity. Are YOU ready to help STOP the weight bias? Here are some tips:

Notice weight shaming and speak up when you hear inappropriate comments or jokes. Talk about someone’s performance, enthusiasm or other positive attributes rather than talking about their weight. If you notice someone blaming a person for their weight, remind yourself and others “We don’t know their story, so don’t blame them for their size.”
Shift the focus from weight to health and well-being.
Adjust your attitude – if you change your thoughts, your feelings and actions will follow.^{^[5]}

The journey toward well-being starts with how we eat and dietitians have the knowledge, compassion and flexibility to help Canadians achieve their goals. If you have questions about food and health contact a Registered Dietitian for reliable, life-changing advice.

[1] Heuer C, Puhl R. Obesity stigma in online news: A visual content analysis. Journal of Health Communication. 2011

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

[3] Harvard University, Project Implicit Sourced Nov 2017 https://implicit.harvard.edu/implicit/selectatest.html

[4] Adapted from Puhl, Peterson, Luedicke 2013

[5] Michael Vallis, Canadian Obesity Network Presentation 2011

Top 3 Trends & Winners at Grocery Innovations Canada 2017

Posted on Nov 27, 2017

Lucia GIC grocery trade show 2017 gic 2017 show pic

Grocery Innovations Canada (GIC) is a ‘must attend’ annual event for professionals in the grocery and specialty food business. This year’s conference and trade show offered tips for growth, innovation, and best ways to connect with consumers. Here are 3 TOP TRENDS we recognized in some of the award winning products.

Pack it with protein
Make it Fresh
Keep it simple & clean for labels

Pack it with protein
Food makers are adding and highlighting protein in just about every category. It’s true that consumers are looking for protein but many people are confused about how much they need and where are the best sources of this important nutrient. As dietitians, we translate the science and find that Canadian nutrition recommendations encourage people to include plant based proteins and balance their protein intakes throughout the day, especially at breakfast.

Two of the 2017 Grocery Innovation award winners featured a protein claim.
• EGGbakes (Burnbrae Farms Ltd.) with about 13 grams protein per 95 g serving.
• PrOATein Premium Nutritional Bar (PrOATein) 15 grams protein per 50g bar.

gic 2017 egg burnbrae

Grocery Innovation 2017 Proatein

Make it Fresh
Demand for fresh food is on the rise (Euromonitor). We saw many packages inviting us to eat with our eyes first, using windows to let fresh food peek through and beautiful fresh food images on pack. Adding a story about where the food was grown and who cared for it makes packaged fresh food a consumer attraction. One of the top 10 winners of the 2017 Grocery Innovations Awards captured this trend: Ready-To-Eat Fresh Fruits & Vegetables (Nature Knows Inc.) showcasing fresh grape tomatoes, blueberries or grapes.

gic 2017 nature knows

Keep it Simple – the food label that is.
Consumers are looking for a clean label which may be interpreted as a combination of ‘free from’ features as well as an ingredient list that is easy to read, understand and not too long. Simply Simple Kefir+ Overnight Oats (A&M Gourmet Foods Inc.) was voted as one of the top 10 most innovative products.
gic 2017 kefir overnight oats

food labelling changes n4nn

You already know Canadian packaged foods are preparing to update their labels to comply with new Ingredient list and Nutrition Facts Table regulations. Are you working with food brands and rethinking your food offerings? If you have questions about food and health contact us. As Registered Dietitians we are Canada’s trusted experts who translate the science of nutrition into terms everyone can understand. We unlock food’s potential and support healthy living for all Canadians. Reach us for reliable advice at info@NutritionForNonNutritionists.com.

A well fed brain is more likely to lead to good mood, behaviour and learning

Posted on Sep 5, 2017

pennutrition back to school 2017 DHSN1OYXsAAiJZp

(Photo Credit PENNUTRITION https://twitter.com/pennutrition)

A new study by researchers at the University of British Columbia found that Canadian children are falling short on nutrition during the school day. The first of its kind, this study looked at 4,827 children across Canada between the ages of six and 17.

Using a 24 hour recall, their dietary intakes from 9 am to 2 pm was scored against a School Healthy Eating Index. The Index looks at 11 specific criteria based on Canada’s Food Guide’s recommendations, such as intake of vegetables and fruit, whole grains, milk products and meat and alternatives.

Here are the highlights from the research:
– 1/3 of daily calories (about 750 calories) are consumed at school; almost 25% of these calories came from “other foods” such as candy bars and salty packaged snacks
– Kids are falling short on vitamin A, vitamin D, calcium, magnesium, zinc, potassium and protein
– The lowest scores were for green and orange vegetables, whole fruit, whole grains and milk products
– The average score was 53.4 out of a possible 100 points
– Teens’ diets scored worse than that of younger kids aged six to eight

Nutrition is important for the brain as well as the body. As the school year is off to a start, we reviewed a research summary on diet, behaviour and learning in children. Here are our top 3 tips for unlocking food’s potential to support your child’s learning. The key areas of focus are the overall nutritional balance of regularly timed meals, and adequate intake of some essential nutrients, including omega-3 fatty acids.

Mind the overall nutritional balance!

Enjoying a variety of foods help the body and the brain get what they need to function best. The brains and bodies of children need a regular supply of energy so that they can think effectively. Studies show that most children would benefit from more fruit and vegetables, and fewer sugary drinks, high-fat and high-sugar snacks. Although the brain prefers glucose (sugars) for energy, in the long run it doesn’t cope well with major swings in blood sugar. Emerging evidence shows that foods that are digested more slowly and provide long lasting energy may be better choices.

DIETITIAN’S TIP: To moderate blood sugar swings, choose whole grains more often, and balance carbohydrate intake with some protein in each meal.

Eat regularly – especially breakfast.

When children go without food for too long they may lose concentration and / or they may get in a bad mood. Researchers find that eating breakfast leads to better learning compared to skipping breakfast. Encourage your kids to eat breakfast. Any breakfast or lunch meal is better than nothing, however including some fibre and protein in your child’s breakfast (and lunch) may be helpful for the brain.

DIETITIAN’S TIP: Try some of these great breakfast ideas:

A boiled egg with wholegrain toast and sliced peppers or tomato
Cooked oats or other whole grain cereal with milk and a sliced apple or banana
Yogurt berry smoothie with nuts and seeds

Eat a variety of foods to get key nutrient for the brain.

One of the most important areas of research into the relationship between foods and brain health focuses on oily fish that are rich in omega-3 fats. There is also some evidence that omega-3 fats help with attention. Iron, zinc and magnesium are also thought to be particularly important for the brain. Low iron levels are strongly linked to poor mood and concentration. Low magnesium may be linked to anxiety, and low zinc may lead to poor attention and poor sleep.

Oily fish is the best source of omega-3 fats. Red meat, poultry and pulses (beans, peas, lentils, chickpeas) are examples of good sources of iron and zinc. Green vegetables, nuts and seeds are all a good source of magnesium. For some children who are not getting enough, increasing their intake of foods containing one or more of these nutrients could make a difference to their mood, behaviour and learning. Talk to a dietitian if you’re concerned about these nutrients for your child.

DIETITIAN’S TIP: A varied and nutritious diet is the most reliable way to help your child’s developing brain and body get the nutrients it needs. Children (and adults) should eat two servings of fatty fish a week. Choose fish high in omega-3 fatty acids like salmon, mackerel, sardines or herring. Plant based sources of Omega-3 include enriched eggs, walnuts & flaxseeds.

Bottom line: Giving your child regular meals and a healthy, well-balanced diet helps their development, mental well-being and physical health. Your child might also benefit from reducing their intake of foods that are low in nutritional value. If you have questions, or for more information contact us or a Resisted Dietitian in your community. Factsheets on selected topics are also available on Dietitians of Canada website.

Reference: BDA The Association of UK Dietitians, Food Fact Sheet 2017. Source PENNUTRTITION.

Men’s Health Initiative

Posted on Jun 27, 2017

men's health

June is men’s health month and a terrific time to take a look at what we can do to encourage men to take care of their bodies. Did you know that among Canadian men, 29% are obese; 68% don’t eat healthy food; and 35% don’t get enough sleep? This shows that Canadian men aren’t as healthy as they could be, in part due to lifestyle choices that they make. But the good news is, says the Canadian Men’s Health Foundation (CMHF), that men don’t have to change much to improve their physical health and wellness. Canada’s Health Minister announced funding for the Canadian Men’s Health Foundation (CMHF) to expand their Don’t Change Much initiative that helps Canadian men make simple lifestyle changes that can result in long-term benefits for individuals, families and communities. If you are looking to make healthy eating changes, consider seeking advice from a registered dietitian either in person or online. We look at the science that is beyond the fads and gimmicks to deliver reliable, life-changing advice that supports healthy living. Here are some terrific links and a video with more information on men’s health:

http://dontchangemuch.ca/faqs/ www.Dietitians.ca; www.ero.ca

Earlier this month, Sue joined Ben Mulroney on CTV Your Morning to talk about men’s nutrition. Check out her interview here:

Sue and Ben Mulroney N4NN June 2017

https://www.youtube.com/watch?v=vMJrLUcm_gQ

Top 2017 food and nutrition trends

Posted on Jan 24, 2017

RD registered dietitian USA

Our top 10 food and nutrition trends signal big changes for the year ahead and include a renewed focus on quality and enjoyment of food, sustainability, clean eating and influential new regulations. Read on for more of our expert advice on trends that will impact consumer food choices. Let us know what you think…

1. Clean Eating
Consumers demand to know exactly what is in their food and where it comes from so they can make informed choices that are in line with their values. For mindful decisions, the ingredient list, the food source and recipe composition are all becoming more significant factors.

2. Kids & Youth
Health Canada identified promoting the importance of healthy eating in children and youth a priority. Look for more resources, reports and dietary guidance to help establish healthy eating habits at an early age.

3. Enjoy food in the company of others
Food is a powerful way to connect with people which has benefits well beyond nutrition. We’ll see focus on bringing back the pleasure of everyday shared meals, cooking and conversation.

4. Sustainability
Taking care of the planet is a priority with a strong millennial focus. Look for ways to eliminate food waste, use up less than perfect looking fruit/veg, eat food before it spoils, package in compostable or biodegradable materials.

5. Protein Power
Protein continues to be a nutrient of great interest at every meal occasion, especially breakfast. Expect increased attention to plant based protein sources in healthy recipes such as tofu, nuts, seeds, pulses (dried beans, peas, lentils and chickpeas).

6. Food Security
Let’s recognize the importance of equitable access to affordable, wholesome, healthy foods and drinks for all Canadians. Supporting best health through good nutrition for everyone is driving a variety of new efforts.

7. Veggie Believers
Growth of vegetarian, vegan and other plant-focused foods are fueled by consumers looking for ways to boost their veggie intake at home and while eating out. Find more ways to make half your plate veggies.

8. Digestive Health – Feed Your Fiber Famished Gut!
Keeping your gut healthy involves eating probiotics that feed the friendly bacteria that live in your intestine. Canadians get less than half of the daily recommended amount of fibre, so look for more tips on boosting fibre intake, specifically probiotic type fibres for digestive health. More information is available on probiotic fibres at http://bit.ly/2jPasvW

9. New Food Labels and Claims
Health Canada through a commitment to transparency and ongoing regulatory modernization is revamping the packaged food label and Canada’s Food Guide. Calories, sugars, fat are focus on packaged foods and calories are required on restaurant chain menus. Check CFIA guidelines for any statements that may be made about the nutritional value of foods or menu items to help you avoid any violations.

10. Dietitians are Most Trusted Experts in Food & Nutrition
Many Canadians get their food and nutrition information from the ‘Wild Wild Web” of the internet which has so much misinformation. Instead, look to dietitians, the most trusted experts in food and nutrition. We do the hard work of studying the evidence, reviewing the research and translating the science to credible recommendations that you can use.

Let’s start a conversation! Join us on April 26th 2017 at our 10th annual Nutrition for NON-Nutritionists Course

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

Keeping up with the shopper

Posted on Jun 22, 2015

Do you have a good understanding of today’s shopper? At this year’s annual BrandSpark conference, marketing and insight leaders shared these top 7 critical shopper factors.

Value – Canadians are active seekers of value for their money. 87% of Canadians are proud to get value.
Enjoyment – For 88% of Canadians, taste is very important when choosing food.
Health – 84% of consumers believe that nutrition can prevent illness and 69% are making changes to live healthier.
Convenience – Products must be simple to use for Canadians. 63% say it’s very important that products save them time.
Trust – When it comes to food and beverages, 60% of consumers feel it’s very important to buy a trusted brand.
Innovation – Canadians are looking for new and improved benefits. 65% will pay more for a better new product.
Multicultural – 70% of immigrants to Canada want cultural food products to taste authentic.

SIAL Canada 2015

Posted on Jun 22, 2015

We never miss attending SIAL Canada – it’s one of North America’s most important food tradeshows of the year. With 800 national and international exhibitors from 45 countries, this year’s SIAL event welcomed more than 13,000 buyers including Canada’s major retailers and purchasers from around the world who are seeking innovative and great tasting foods for their customers.

#1 – The winner of SIAL Innovation award went to Malimousse Seafood Dip with Greek Yogurt. The judges liked the dip’s quality, flavour and simple list of ingredients. Right on trend – Congratulations!

Seven of the ten finalists for this prestigious award were also from Canada.

#2 – Nupasta – Konjac Angel Hair is an innovative pasta product that is high in fibre and has 1/10th the calories of regular pasta. Nupasta’s Stephen Cheung tells us that products made from the konjac plant may be new in Canada but are common in Japan. Nupasta is made with konjac root flour and soy flour and is priced like fresh pasta. NuPasta contains 95% water and 5% fibre, yet it tastes great, appears versatile and is ready in 1 minute. This Chinese/Canadian partnership also declares the product as gluten free and non-GMO. Innovation category: component – recipe.

#3 – Walter – All-Natural Craft Caesar Mix is a natural handcrafted Bloody Caesar cocktail mix with no monosodium glutamate, isoglucose, colours or artificial flavours. Innovation categories: component – recipe; manufacturing process.

#4 – Fantino & Mondello – Dry Salami. These are gluten-free salami bites in a re-sealable bag and perfect for appetizers. Innovation categories: component – recipe; packaging.

#5 – Fresh Attitude Fraiche – Teriyaki, Stir Fry. An Asian inspired vegetables and noodle mix in a microwaveable and re-sealable bowl. Innovation categories: component –recipe; packaging.

#6 – Haskapa – Haskap Juice Drink is Haskap juice in a slim bottle. Made from 187 haskap berries and lightly sweetened. Innovation categories: component – recipe; packaging.

#7 – Omax – Nutritious and Delicious Bar. A nutrition bar sold chilled or frozen. Preservative-free. Innovation categories: component – recipe; marketing positioning

#8 – Pure – Infused Maple Syrup. Get ready for spice-infused maple syrup in a sophisticated bottle with wooden cap. Innovation categories: component – recipe; packaging.

#9 – Exotico – Sumatra Robusta Green Coffee. Instant green coffee for fitness. Low in calories and can be enjoyed hot or cold. Innovation category: component – recipe.

#10 – Doi Chaang Coffee Company – Organic and fair trade coffee in 90% biodegradable pod. 12 individually wrapped pods. Innovation categories: packaging; manufacturing process; marketing positioning

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