OHEA was invited by the St. Elizabeth A. Seton School Parent Council, in the Ottawa area, to present ideas for healthy school lunch options to parents at their Parent Engagement Workshop on November 16th. Lucky for us, Mary Carver, P.H.Ec, and Linda Reasbeck, P.H.Ec., both from the Ottawa Home Economics Association (and OHEA) volunteered to help. Mary covered food literacy, the online OHEA petition, status of Canada's Food Guide, tips/tricks for lunches, information about OHEA, where to find credible nutrition information, getting kids in the kitchen to cook real food. This was followed by a Question and Answer period. Linda had a hands-on exhibit with samples of lunch containers, healthy mini-muffins to sample, fruit and veggie kabobs, hard-cooked eggs, lean meat, whole grains etc. and presented with the help of a capable and keen male student - it was great fun. Emphasis was on healthy, quick to assemble, fun and colourful real food that kids will eat – not discard. Minimizing salt, sugar, fat and and overly processed foods. Handouts included:
A big thank you to Mary Carver, P.H.Ec., and Linda Reasbeck, P.H.Ec., for making this such a successful event. Information submitted by Mary Carver, P.H.Ec.
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We were given a fantastic opportunity to teach Six by Sixteen cooking classes at the Royal Winter Fair, on November 8th and 9th. Over 100 students from 3 different schools came to learn some essential cooking skills, and cook Chipotle Black Bean Chile, from our cookbook, Homegrown. The students came eager to learn, and not only learned new skills, but took home their finished product. A big thank you goes out to our OHEA volunteers: Andrea Leisner, P.H.Ec., Ilona Maziarczyk, P.H.Ec., Jan Main, P.H.Ec., Tiina Tralman, RD, P.H.Ec., Rachel Johnstone, P.H.Ec., and Barbara Weese, P.H.Ec. We were joined by Teacher Ambassadors from AgScape, who spoke about some of the local ingredients in the chili. All students who attended left with a Certificate of Completion from OHEA and Six By Sixteen, as well as a Six by Sixteen apron.
The Ontario Home Economics Association (OHEA), in partnership with the Ontario Federation of Agriculture’s (OFA) Six by Sixteen food literacy program and AgScape™ (the voice of Agriculture in the Classroom Ontario), are pleased to be hosting a series of hands-on cooking classes for Ontario secondary school students at the upcoming Royal Agricultural Winter Fair, on November 8-9, 2016, at Exhibition Place, Toronto, Ontario, on the Burnbrae Farms Food & Lifestyle Stage. Basic food preparation skills and the ability to prepare healthful meals from scratch, while also incorporating local ingredients, are fundamental to the health of our youth and our agriculture system. Sadly today, culinary skills are rarely passed down from previous generations and processed foods and fast foods frequently replace basic, nutritious, home-cooked meals. Teaching Ontario youth to make nutritious food choices incorporating local ingredients, and giving them hands-on kitchen skills to create meals from scratch, prepares them to lead healthy, independent lives. Cooking classes will feature a hearty and nutritious recipe from OHEA’s latest cookbook Homegrown – Celebrating the Canadian Foods We Grow, Raise and Produce – currently shortlisted for the Taste Canada Awards and edited by award-winning cookbook author and TV personality Mairlyn Smith, P.H.Ec. OHEA is a self-regulated body of professional Home Economists that promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life. OHEA supports all efforts to improve food literacy in Ontario through advocacy, outreach and partnerships. The Six by Sixteen food literacy program is an initiative by the Ontario Federation of Agriculture to help young people learn to plan and prepare six nutritious, locally sourced meals by the time they are sixteen years old. AgScape™ is dedicated to enhancing the learning experiences of students by providing high quality, objective and curriculum-linked agriculture and food related learning materials and professional consultative service to Ontario educators. For further information, please contact: media@ohea.on.ca In spring 2016, Maria Depenweiller led a series of culinary master classes across Canada for a unique audience. Two companies that manufacture specialty medical foods organized low protein cooking demonstrations in order to help families with individuals who have inherited metabolic disorders to learn how to cook gourmet and simple dishes at home. Maria used low protein baking mixes and pastas to create full menu of low protein dishes and showcased her work in Vancouver, Toronto and Ottawa.
As part of activity of her consulting business The Wooden Spoon (www.thewoodenspoon.ca) Maria focused on lack of communication between companies who manufacture the specialty foods, dietitians and the patients. Dietitians gave prescriptions and dietary advise, manufacturers provided the specialty foods but no one was available to demonstrate how these foods were supposed to be prepared. As most patients with inherited metabolic disorders were diagnosed in early childhood, cooking up a low protein meal was a puzzling task for mothers. A Professional Home Economist turned out to be the perfect fit to fill the gap between patients, food manufacturers and dietitians who closely follow their patients and adjust their dietary needs throughout their lifespan. Maria’s culinary demonstrations helped the patients to learn essential cooking skills, required to cook healthy home meals that fit their highly restrictive diets and provided useful tips on various uses of the specialty foods. According to the feedback the culinary events were a great success and were much appreciated by all – the organizers, the patients as well as the dietitians. Another round of similar events is expected for next year. Maria Depenweiller, P.H.Ec. The Farm and Food Care spring media tour took place on June 8th at Gwillimdale Farms, and many of our OHEA members were there! Thank you to Barb Holland, P.H.Ec, Pat Moynihan-Morris, P.H.Ec, Teresa Makarewicz, P.H.Ec, Olga Kaminskyj, P.H.Ec, Bridget Wilson, P.H.Ec for sharing these photos. High school students, local politicians and industry partners took part in a unique food literacy classroom demonstration May 25, 2016 to learn about the new SixbySixteen.me resource and find out about a new Photo My Food social media contest.
SixbySixteen.me – a site developed by the Ontario Federation of Agriculture (OFA) – took over the nutrition class of Grade 10 students at Thorold Secondary School in Thorold, Ontario. Students watched a cooking demonstration and presentation by Chef Derek Roberts of Fraberts Fine Foods in Fergus, and learned about the resources available on SixbySixteen.me that help young people learn how to cook, find local food and make healthy choices for lifelong health. Michele McAddo, P.H.Ec spoke to the group about the importance of this new initiative in improving food literacy. Cindy Hartman, P.H.Ec. and Carolyn Frail, P.H.Ec. were also at the event representing OHEA. For more information about this initiative, visit www.sixbysixteen.me By Mary Carver, P.H.Ec. In an ideal world, food education would begin in the home, be expanded throughout each grade in school and become a lifelong interest for all. Teaching young people to make nutritious food choices and giving them hands-on kitchen skills to create meals from scratch prepares them to lead healthy, independent lives – ultimately within a budget as they become ‘the breadwinners’ of tomorrow. But who is providing food education? Some parents tell us they “don’t have the time or patience – don’t want the mess – can’t cook (themselves) – or are too confused by conflicting nutrition messages,” to teach their own children to cook from scratch. Perhaps grandparents can help? A November 2015 survey by Montreal-based Léger Marketing identified that meal preparation tends to be a last-minute task, with 65% of Canadian households deciding between 4-5 pm what’s for dinner tonight. Clearly, weekly menu planning is not routine for every family. A lack of time is the culprit on many fronts. Two income families or single parents run in multiple directions. Most have evening chores, laundry catch-up, elderly parents to assist, homework to supervise. Meetings. Time to teach their kids to cook may not even be on their radar. Parents tell us that just to sit down as a family at meal time can be a luxury. Due to extended work hours and long commute times, family meals have changed. Frequent snacking has replaced (or expanded) the traditional 3 meals per day around the kitchen table. And more people eat alone at their desks. Yet, parents do have an important role to play in supporting their child’s learning.“Although the causes of obesity are complex, families have significant influence on children’s dietary habits and weight and should be involved in planning healthy living campaigns and efforts to curb food marketing that targets children,” says Dr. Barbara H Fiese, PhD., Professor, Human Development & Family Studies, University of Illinois. So what happens if kids don’t learn to cook? They can grow up to be parents and role models who can’t cook. And the cycle repeats. They eat out of the home, often. They choose a diet of fast or highly-processed food and prepared entrées - often with low intakes of fruit, vegetables, and whole grains. And do kids have the skills to choose the healthier options when they eat out or do they simply surrender to the marketing geared to them? “Poor nutrition has adverse impacts on health, and increases the economic and social burden of chronic disease in Ontario,” reports the Ontario Public Health Association. Higher levels of sugar, sodium and fat in most prepared and processed food along with super-sized portions may be responsible for more health problems than we can count. We hear repeatedly that obesity, Type II diabetes, and hypertension are on the rise in all age groups. Meanwhile, “fatty liver is a new epidemic,” says Dr. Linda Scully, a liver specialist at the Ottawa Hospital. “1 in 4 Canadians may be affected by liver disease due primarily to the rapidly rising prevalence of fatty liver disease linked to obesity, lack of physical activity and poor eating habits,” reports the Canadian Liver Foundation. Food literacy is a matter of having sufficient nutrition knowledge to make smart, affordable choices, enough time and cooking skills to prepare tasty, locally-sourced food from scratch, a commitment to reduce food waste and a respect for one’s health and safety. It requires knowledge and skills and takes planning and practice. In April 2016, a $60 million “renewed math strategy” was announced by the Ontario Ministry of Education. Teachers scramble to improve provincial math scores. The Ontario Home Economics Association (OHEA) and other like-minded groups, think food literacy is equally important. Yes, math is a critical requirement for most jobs; but food is a necessity of life. Age-appropriate cooking skills are woven throughout the curriculum in schools in Japan. Could Ontario students not benefit from the same health opportunity? A number of students already earn credits for food and nutrition courses offered through Family Studies curriculum in Ontario high schools, but, these excellent courses are not compulsory. Therefore, many kids miss out. Home Economists are concerned. Let’s inspire our youth to get in the kitchen and cook real food. OHEA has a growing online petition, with over 3100 signatures, to encourage the Government of Ontario, to make at least one food and nutrition course mandatory for all Ontario students. Sign the petition at: www.food-literacy.ca The Ontario Federation of Agriculture (OFA) is challenging families with a unique Six by Sixteen initiative. The goal is for youth to learn to cook six meals by 16 years of age. OHEA supports the project and its potential outcomes. OFA, in collaboration with its many partners, is posting simple learn how to cook videos using local, seasonal food on their website. Learn to make an omelette, turkey meatballs, to chop an onion or measure ingredients accurately, for example. May 20, 2016 is Food Revolution Day – “a day of global action that celebrates wholesome, fresh, food – a day of sharing the power of cooking,” says Chef Jamie Oliver, famous for his food education efforts. “Let’s celebrate and learn together.” Ontario Professional Home Economists encourage parents, and youth to tap into the above resources, to commit to family meal time and to enjoy the abundance and variety of food readily available within our agriculturally-rich province. We owe it to our kids and grandkids to make a ‘real’ food literacy commitment for life! -30- Mary V. Carver, P.H.Ec. is an Ottawa-based Professional Home Economist and Food Literacy Coordinator for the Ontario Home Economics Association.
Ontario Home Economics Association (OHEA), a self-regulated 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. For further information, please contact: Ontario Home Economics Association, 1225 Meadowview Rd., RR #2 Omemee, ON K0L 2W0 Phone: 705-799-2081 / Email: info@ohea.on.ca / Website: www.ohea.on.ca and www.food-literacy.ca Outside of traditional health influencers, fitness experts have become a trusted source for nutrition information for many. Recognizing this trend, Canada Beef reached out to this new group of influencers as a way to connect with consumers for health messaging.
One of the topics on the radar for all health influencers – fitness experts included – is that of protein. As that basic building block for the body and an important part of cell function, protein is important. Yet many Canadians get less than 17 per cent of their energy from protein, which is on the lower end of the recommended range of 10-35 per cent. As fitness experts look for ways to help their clients get enough protein, they often turn to specialty products outside of basic foods: fortified items like shakes and bars. Food companies have been quick to jump on that trend as evidenced by the proliferation of protein claims and protein-sourced products in the grocery store aisles. To address this tendency, Canada Beef embarked on a Back to Basics campaign for Beef in February 2016 (English language only).
The campaign Included:
The campaign was positioned to remind people that they don’t need to seek out fortified foods for protein and that meat is one of nature’s “original” protein sources. With messaging dialed in on nutrient density, the campaign called out that gram for gram, beef is one of the richest sources of complete protein, containing all essential amino acids, and is full of essential nutrients such as iron, zinc, selenium, and vitamin B12. The Canada Beef approach was one of balance with the understanding that the key to a healthy diet is to choose fresh, whole food sources of protein and to strive for moderation. Spokespeople were briefed to communicate balance with helpful tips like filling half the plate with vegetables or fruit, one quarter with lean protein like beef and the other with whole grains for a balanced, healthy meal. The campaign was unbranded, focusing on Beef in general, not specific to Canadian beef. For more information, please contact: Joyce Parslow 905-821-4900 ext 102 jparslow@canadabeef.ca International Federation for Home Economics Press Release 21st March 2016 World Home Economics Day “Home Economics Literacy: Skills for Families and Consumers” Since 1982 the International Federation for Home Economics (IFHE) has celebrated World Home Economics Day (WHED). The purpose is to promote the significance of Home Economics and the Home Economics profession. The theme for the WHED 2016 is: “Home Economics Literacy: Skills for Families and Consumers”. The aim of the WHED 2016 is to communicate the major role Home Economics literacy has in contributing to family and consumer wellbeing and quality of life. “Literacy is a fundamental human right and the foundation for lifelong learning. It is fully essential to social and human development in its ability to transform lives. For individuals, families, and societies alike, it is an instrument of empowerment to improve one’s health, one’s income, and one’s relationship with the world” (UNESCO, 2016). The concept of Home Economics literacy is the multidisciplinary expression of several literacies such as food literacy, health literacy, financial literacy, consumer literacy and environmental literacy. Home Economics literacy connects elements such as knowledge, skills, culture, systems, and behaviours to enhance quality of life. The IFHE promotes the United Nations Sustainable Development Goals and the UN 10YFP on Sustainable Lifestyles and Education Sustainability is a consistent thread that is applied in Home Economics education.
The IFHE calls for:
On June 13, 2015, Health Canada’s (HC’s) Proposed Regulations governing changes to Nutrition and Food Labelling were published in Canada Gazette I. The Ontario Home Economics Association (OHEA) chose to respond by forming a committee of eight Professional Home Economists with diverse backgrounds, areas and levels of expertise. All members brought exceptional professional insight to the table through individual review, research into published studies, pooling of pertinent information and group discussion. This culminated in a carefully constructed response to HC. The following recommendations were made on behalf of OHEA: Proposed Revisions to Reference Amounts in the Food and Drug Regulations, and Mandatory Application of said Reference Amounts as Standardized Serving Sizes in the Nutrition Facts Table OHEA accepted the standardization of amount of food declared in the Nutrition Facts table (NFt) but rejected the use of consumption data to determine the Reference Amounts (RA) of food, which, as proposed in this regulatory amendment, would mandate serving size. The primary reason for the opposition was the documented association between portion distortion and either overweightness or obesity. Accordingly, the following recommendations were made:
Proposed Revisions to Core Nutrients in the Nutrition Facts Table, to % Daily Values declared in the Nutrition Facts Table, and, to formatting the Nutrition Facts Table OHEA accepted declaration of the serving size in both household and metric measure; mandatory inclusion of potassium; removal of mandatory inclusion of vitamin A and C; withdrawal of mandatory % DV for vitamin D as proposed in the 2014 consultation; addition of % Daily Value (DV) for total sugars; removal of “Amount/Tenure”; inclusion of a 5% DV/15% DV footer explanation; larger font for calories; a truncated bold line under calories; and further formatting using bold lines. Rejections of the quantification of micronutrients other than sodium and the removal of % DV for carbohydrate and dietary fibre were voiced, with the following recommendations:
Proposed Revisions to the Recommended Daily Intakes of Core Nutrition Facts Table Nutrients and Proposed Revisions to the Nutrition Facts Table Formatting OHEA accepted alignment of the % DV’s with the U.S. Institute of Medicine recommendations, and a separate NFt for each of children under 12 months, and children aged one to four years. Also accepted was the proposed % DV of total sugars in the NFt. The committee recommended retention of the current Recommended Daily Intake and % DV for fat at 65 g, noting Statistics Canada’s finding that the rising rates of obesity are in part contributed to fat intake raising average caloric intake. Proposed Regulations to Standardize the Formatting of the List of Ingredients OHEA accepted the proposals of standardized formatting; contrast of font and background in the List of Ingredients (LOI); mandatory listing of food colours by name; mandatory listing of food allergens in the Contains statement; and grouping of sugar-based ingredients together in the LOI. Recommendations to improve the LOI included:
Proposed Health Claim OHEA supported the health claim, “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of heart disease.”, accepting the scientific evidence cited by HC. OHEA, as professionals who assist families and individuals to achieve and maintain a desirable quality of life believe that “Knowing the nutritional status of a country provides direction on the priorities and programs that will update the overall health of a nation.” (Starkey, Johnson-Down, Gray-Donald, 2001), thus OHEA encourages Health Canada to seize this opportunity to improve the health of all Canadians. |
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