Written by Evita Basilio BSc Nutrition
Reviewed by Andrea Miller MHSc, RD
The Science of Our Gut
Humans are hosts to huge numbers of bacteria ~100 trillion all through our body. The gut flora is our largest organ of immunity. The composition of each person’s microflora is as unique as your fingerprint and what we feed our flora determines which bacteria are found in our gut.
Written by Erika Martin BSc Nutrition Candidate
Reviewed by Andrea Miller MHSc, RD
We have all heard that breakfast is the most important meal of the day; essential to starting the day off right. I often like to include cereal in my breakfast, but with so many cereals claiming to be “healthy choices”, it can sometimes be overwhelming to choose.
Written by Hilary Rock BSc, Nutrition
Reviewed by Andrea Miller MHSc, RD
Warmer weather, longer nights, barbeque season has arrived! Summer is the perfect time to enjoy the outdoors and start using the grill more. This summer think beyond the typical steaks, hamburgers, sausages, and hot dogs. Try grilling fish, fresh fruit, and even tofu for a change! First things first, remember to heat up that grill for 20 to 30 minutes before cooking to kill off bacteria and other pathogens leftover from past grill sessions to reduce the chances of foodborne illness. Below are ten tips to remember to make this barbeque season a healthy one:
Written by Sierra Steele BSc Nutrition, Candidate
Reviewed by Andrea Miller MHSC, RD
Iron Pots – Low levels of iron in the body is a global issue. Interestingly, iron can be obtained through the use of iron pots or pans. Iron from the pots leaches into foods cooked in them, increasing the iron content of whatever you are cooking. In some cases, this could make up approximately 20% of the recommended daily intake of iron. Iron is most easily leached when cooking with foods that are acidic or high in vitamin C, such as tomatoes or tomato sauce.
Written by Erika Martin BSc, Nutrition Candidate
Reviewed by Andrea Miller MHSc, RD
We would like to welcome one of our new Nutrition undergraduate volunteer students, to our practice. This is Erika’s first blog post, for us.
Canada’s Food Guide states that half of our daily servings of grains should be whole grains. Whole grains provide us with more fiber, vitamins and minerals, than refined grain products. It is important to understand the difference between whole grain and whole wheat.
Written by Hilary Rock BSc, Nutrition
Reviewed by Andrea Miller MHSc, RD
These days, consumers are paying closer attention to ways to improve their health and prevent disease. At the same time that interest in health is growing, so is the ease of which consumers can access health-related information to support self-care, online. The Canadian Council of Food and Nutrition Tracking Nutrition Trends survey revealed that 46% of Canadians use the Internet to find food and nutrition information; 76% use magazines, newspapers and books; friends, relatives and colleagues are the source for 66%. In other words, many of the most common methods for obtaining food, nutrition and health-related information are not necessarily science-based and may not be reliable. One area of current popular interest where misinformation abounds is detoxification (detox) and cleansing diets and other procedures supposedly designed to rid the body of toxins. Detox diets are popular strategies that claim to facilitate toxin elimination and weight loss, thereby promoting health and well-being.
By: Dianna Yanchis, BSc (Nutrition)
Reviewed by Andrea Miller MHSc, RD
Calcium is an important nutrient that contributes to bone strength and density. Calcium is important for people of all ages. It is the most abundant major mineral in the body. Calcium has other important functions including assisting in muscle contraction and blood clotting, and maintaining cell membrane integrity. It can be found in many foods such as, dark leafy greens, cheese, milk, yogurt, bok-choy, broccoli, almonds, and legumes.
Written by Andrea Miller MHSc, RD
The Nutrition Month 2017 campaign is dedicated to helping Canadians Take the “Fight out of Food” by guiding them through a three-step approach to improve their relationship with food, no matter what the struggle.
Eating should be joyful, not a source of everyday frustration and confusion. If you’re fighting with food, try this three-step approach:
Written By: Dianna Yanchis, BScFN
Reviewed by Andrea Miller MHSc, RD
As a dietetic intern I recently had the opportunity to work with, counsel, and provide dietary advice to individuals in an eating disorders outpatient program. In light of Eating Disorders Awareness Week, February 1 st – 7 th , I would like to share some of my experience working with this population.
Written by Hilary Rock BSc, Nutrition
Reviewed by Andrea Miller MHSc, RD
Every year many people make weight related New Year’s resolutions, yet not many of these resolutions actually focus on being healthier. Many people will also give up on these resolutions, after the first few weeks. If your goals are too vague or too broad it can be really hard to stick to a New Year’s resolution, even with good intention. You are more likely to reach your goal if it is small, specific, realistic and measurable. The following are some non-dieting New Year’s Resolutions ideas and tips to try to make this year your healthiest yet:
