A copy of OHEA's cookbook 'Homegrown' sold for $200 on March 15th at a live charity auction held at the 91st annual Ottawa Valley Farm Show.
The sale raised $15,000 for CHEO's Neonatal Unit in one short hour.
Mary Carver, P.H.Ec. of the OHEA Board presents the buyer Mark Groen of Monsanto Canada with his copy of the book which celebrates foods that we grow, raise or produce in Canada.
Bravo to the Ottawa Valley Farm Show, all auction donors and buyers. Bravo to homegrown Canadian food and the farmers that produce it.
By: Rebecca Horne, MSc., P.H.Ec.
“A marriage does not exist merely because a ceremony has been performed, nor does a family arise merely through the birth of a child—there is work that goes into the achievement and maintenance of both.” – Rebecca Erickson (1)
OHEA is pleased to welcome two new PHEcs to OHEA! Daniela Jeffcutt & Emily Dobrich. Read more about them below!
Daniela Jeffcutt earned her nutrition degree from Ryerson University, and also holds a degree in Honours Human Biology - Specialization in Nutritional Science, from the University of Guelph. She is a Registered Holistic Nutritionist, Sport Nutrition Advisor, and Registered Natural Product Advisor. Daniela is also a member of the Canadian Society of Nutrition Management (CSNM), which helps her keep up to date on nutrition and food service trends. Currently she is completing a dietetic internship to become a Registered Dietitian (RD).
Daniela also has her own nutrition practice where she conducts one-on-one and group sessions, corporate lunch-and-learns, recipe development and menu planning. She has worked for many companies such as Alternatives Market, GNC, Alive magazine, Aramark, Compass, Rexall, Advantage Sales & Marketing/Crossmark, and Abbott. As the editor and contributing author of a nutrition eNewsletter, Daniela wrote many articles that were emailed to recipients across Canada. She was also a Test Cook for shopper events delivered across Canada at Walmart stores. Cooking and creating nutritious recipes in the kitchen is one of Daniela’s passions. Being a busy mom herself, she often focuses on coming up with strategies to make quick, easy meal and snack solutions.
Emily Dobrich is a certified fitness professional dedicated to empowering others to become the best version of themselves by improving their health and fitness so as to realize their true potential. Emily holds a concurrent degree of an Honors Specialization BSc Nutrition and Dietetics as well as a BA in Kinesiology, in addition to certifications from canfitpro as well as the American Council on Exercise. Emily has a love for learning, traveling, teaching and training. She is always eager for opportunities to share her passion for fitness and nutrition with the world.
By: Katherine Snook, B.Sc, CPT, B.A., of Custom Nutrition Guelph
Food guilt is something a lot of people struggle with daily and it’s no wonder since the messages around us are constantly telling us to eat less red meat, that eggs are high in cholesterol, that all carbs are bad, that you must eat non-GMO and 100% organic, that saturated fat is bad and too much fruit is bad - it’s no wonder the population is confused and feeling guilty! Not only that, but many of us are trying to lose a few extra pounds, so even if healthy food is being consumed, there is still a lot of guilt experienced around the amount of calories one has probably eaten.
What if I were to tell you there is a way to eat without any remorse and all the mental space that was once occupied with guilt could be freed up for more productive thoughts? Well there is and it’s all about focusing on nutrient dense whole foods, which by the way, can be delicious and totally satisfying. There is an awful stigma that says healthy food is bland and undesirable, but that just isn’t true if you are eating a balanced diet.
Instead of wondering whether a food is ‘bad’ and if you should feel guilty for eating it, think ‘Does this food nourish my body? Does it have vitamins and minerals?” If it does, then enjoy it thoroughly and feel good about treating your body like a temple. Far too often I hear people feeling guilty or concerned about eating butter, oil, bacon, a juicy steak, potatoes, nuts, shrimp, eggs, peanut butter, cheese, bread, cream, too much fruit, chocolate and even coffee! These foods have plenty of vitamins and minerals and regardless of their caloric content they help to support the chemical reactions in your body that make up your metabolism, the health of your skin and other endothelial cells that line your blood veins and digestive system, the hormones, proteins and neurotransmitters responsible for communication all over the body as well as brain, bone, muscle, organ, and tissue health.
Too often we are focused on calories, fat, carbs and protein and we aren’t eating food for its vitamin, mineral and phytochemical content. Eating whole foods, including healthy fats and protein, help to keep us feeling satiated, balance our energy and mood and keep carb cravings down, all of which aid in maintaining or achieving a healthy weight. So, not only does a diet full of whole foods alleviate food guilt, it also eliminates the need to count calories.
So, please, stop feeling guilty about eating the following:
For some guilt free recipes or if you have any questions, check out www.customnutritionguelph.com
The 8th edition of Canada’s Food Price Report, published by both Dalhousie University and the University of Guelph has been released!
Some findings from the 2018 report:
-Food inflation over the last 12 months has been reasonable for Canadian households, a trend which is expected to continue.
-In 2018, food prices in Canada are expected to rise 1% –3%.
-Annual food expenditure for a family of 41is expected to rise by $348 to a total of $11,948 in 2018.
-Vegetables and food purchased at restaurants are expected to see the highest increase in 2018.
-The food service industry is expected to be responsible for 59% of the anticipated food expenditure
-Higher minimum wages will not have an impact on food prices, since most companies are finding innovative ways to cut operating and labour costs and the focus on protecting margins will be enhanced as a result.
-Major food topics for 2018 are expected to be the ongoing aversion to animal proteins, the new Canada’s Food Guide, and the rise of the Grocerant.
To read the full report, click here!
By: Jason Eaton, P.H.Ec.
So it's Shrove Tuesday or Fat Tuesday or better yet Pancake Tuesday and in keeping with the day I made a couple batches of pancakes. You could go out and pick a box of Aunt Jemima up at the store but pancakes are so simple to make from scratch. Here is my favourite pancake recipe I learned in kindergarten class and has been my go to recipe ever since.
Doris Badir, P.H.Ec., was a Canadian Home Economist highly respected throughout the world. She was a leader within the Home Economics profession, serving as president of both the Canadian Home Economics Association (1976-78) and the International Federation for Home Economics (1988-92). As part of her work with IFHE, she was instrumental in influencing the United Nations to declare 1994 as the International Year of the Family. In academia, she served as Dean of the Faculty of Home Economics at the University of Alberta; following her term as Dean, she was an Advisor to the President on equity issues until her retirement in 1990. For her international leadership in home economics, she was awarded honorary doctorate degrees by the Universities of Alberta, Manitoba and Helsinki. Doris passed away in June, 2011, at the age of 87.The Doris Badir Award in Home Economics/Human Ecology Leadership was initiated by Betty Crown, Dianne Kieren, and Marie Slusar in cooperation with the Alberta Human Ecology and Home Economics Association to honour Prof. Doris Badir.
By: Rebecca Horne, MSc., P.H.Ec.
Rebecca received her MSc in Family Sciences from the University of Alberta in 2017 and is currently a PhD student in Psychology at the University of Toronto. Her broad area of research is on romantic relationships and the individual, relational, and contextual factors that contribute to satisfying intimate ties and lasting love. Under this general area of interest, she is currently exploring how making sacrifices for an intimate partner (e.g., relocating for a partner’s job) impacts relationship functioning and how gender dynamics shape couple processes.
The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.