Nutrition

This section deals with nutrition.  A good source for information about food (and the nutrients contained therein) is the World's Healthiest Foods website at http://www.whfoods.com/foodstoc.php. This site contains a list of 130 of the world's healthiest foods, along with the benefits of each, preparing/cooking/eating recommendations, a description of the food, the history of the food, how to select and store the food, how to enjoy it, individual concerns associated with it (allergens, etc.), and a nutritional profile of the food.

Also, the Health Canada website has some interesting information on food and nutrition - in addition to Eating Well With Canada's Food Guide, they also have information about cooking and food preparation skills for children and families.

• Improving Cooking and Food Preparation Skills: A Synthesis of the Evidence to Inform Program and Policy Development
  A literature review synthesizes the current evidence related to cooking and food preparation skills and their impact on nutritional health.
• Improving Cooking and Food Preparation Skills: A Profile of Promising Practices in Canada and Abroad
  A report profiles case studies of programs from Canada and abroad that aim to improve cooking and food preparation skills among children and families.

The Office of Nutrition Policy and Promotion, Health Canada, is pleased to announce the release of two reports, Defining “Healthy” and “Unhealthy” Foods: An International Review and Defining “Healthy” Foods: Environmental Scan of the Situation in Canada. These reports look at current national and international initiatives to define nutrient criteria for “healthy” and “unhealthy” foods and the applications in which the criteria are used, e.g. on front-of-package labeling, marketing of food and beverages to children, and school food guidelines.

Executive Summaries of the reports are posted on Health Canada’s website at the following link: http://www.hc-sc.gc.ca/fn-an/nutrition/pol/index-eng.php

Health Canada is also requesting input on the sodium reduction targets – see email below.

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Dear Stakeholder,

In response to the Sodium Working Group (SWG)’s recommendations issued in its final report, Sodium Reduction Strategy for Canada, Health Canada has been working to establish sodium reduction targets for foods sold in Canada.

Health Canada recognizes that the process of setting targets for sodium content in foods is complex since the role and function of salt, and other sodium-containing additives and ingredients, vary depending on the nature of the food. As such, we are seeking your feedback to ensure that the proposed targets are substantive and realistic, thereby achieving the public health goal of reducing dietary sodium intakes while taking into account potential technical or transitional issues.

The consultation will be posted on our website today at http://www.hc-sc.gc.ca/fn-an/consult/2011-sodium/consultation-eng.php.The deadline for submissions is January 31, 2011. If applicable, we invite you to share this consultation document with your members.

Health Canada will be holding a webinar the afternoon of January 14, 2011 to provide an overview of the proposed targets and answer questions. If you are interested in registering for the webinar, please email us at sodium@hc-sc.gc.ca if you have not done so already.

We thank you in advance of your consideration of this important issue and we look forward to receiving your feedback.

Sincerely,
Nora Lee
Chief, Nutrition Evaluation Division
Health Canada

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	For informative videos on Nutrition visit HealthChoices.ca
	For informative videos on Nutrition - Plant Sterols visit HealthChoices.ca
	For informative videos on Nutritionists visit HealthChoices.ca