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.
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.
Raising the Salad Bar: Together bringing more healthy, local foods into British Columbia, Ontario, Quebec, Newfoundland and Labrador Schools.
Originally posted HERE on Farm to Cafeteria Canada
Farm to Cafeteria Canada is pleased to announce that we are partnering with the Whole Kids Foundation, the Public Health Agency of Canada, the Public Health Association of BC, Sustain Ontario, Equiterre, Food First NL, and Quebec En Forme to deliver Farm to School Canada Grants to Schools in 4 provinces – BC, ON, QC, and NL. The grants valued at up to $10,000 are designed to establish or enhance efforts to bring more of the local harvest into schools where it is featured in a salad bar meal service. We want to see more students and school communities engaged in growing, purchasing, harvesting, cooking, serving, learning about, and eating healthy local foods at school.
The Ontario Federation of Agriculture (OFA) recently released the final report of its Food Literacy Attitude and Awareness Research Project, with support from the Government of Ontario in partnership with the Greenbelt Fund.
OHEA is proud to have been a part of the advisory committee along with the Nutrition Resource Centre, AgScape & Farm and Food Care Ontario.
By: Carol Harrison, RD & Andrea Villneff BASc, P.H.Ec., Chef
This free E-recipe book is filled with delicious recipes that the whole family will enjoy. Click HERE to download your free copy! A huge thanks to the sponsors that made this e-book possible; Ontario Apple Growers, Ontario Turkey Farmers, Canada Beef, and Canola Eat Well.
By: Getty Stewart, P.H.Ec. of gettystewart.com
To get a lovely string of homegrown garlic, you’ve got to get those cloves in the ground now – in the fall!
We are proud to be promoting food safety via our social media platforms in conjunction with The Canadian Partnership for Consumer Food Safety Education (CPCFSE). We are looking for tips from our members to share in order to communicate and educate consumers about food safe practices.
We have set a goal of posting 3 photos + tips each month and are looking to you to help us achieve it!
It's super simple! All we need from you is...
1. An original photo
2. A brief description of a unique food safety tip or a brief description of what food safety means to you.
We will put the two together to create an infographic similar to the two below submitted by OHEA members Jason Eaton, P.H.Ec., and Tamara Saslove, P.H.Ec., and presto, we will share your photo and tip on all OHEA social media platforms to help increase public food safety awareness!
By: Erin MacGregor, RD & P.H.Ec of howtoeat.ca
Click here to see the original blog post!
Choosing sustainable, affordable and healthful seafood can seem crazy hard.
This is a big fat complicated topic, friends. My head was spinning at the number of resources I reviewed while trying to find the best information for you.
I’m going to try and keep this as simple and as transparent as possible, and in the end I hope you find this was a practical resource to get you started in making the best choice for you and your family.
The first question I asked myself was, “What are people thinking about when buying seafood?”.
It turns out, a whole whack of stuff. And depending on who’s buying, the biggest priority is going to change.
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.