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Interpreting Canada's 2019 Food Guide and Food Labelling for Health Professionals
This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.
- Author
- Jennifer Lapum et al.
- Publisher
- Ryerson University
- Source
- LibreTexts
- License
- CC BY-NC-SA
- Language
- EN
Contents· 37 sections
- 01: An Introduction to Canadas Food Guide
- 1.01: Learning Outcomes
- 1.02: Self Assessment
- 1.03: Why Should You Care About the Food Guide
- 1.04: Emergence of Canada's New Food Guide
- 1.05: Canada's Food Guidelines
- 1.06: A Glimpse into the Critiques of Canadas Food Guide 2019
- 1.07: Reflective Questions
- 1.08: Evaluate Your Learning
- 1.09: Key Takeaways
- 1.10: References
- 02: Nutrition Labelling
- 2.02: Self Assessment
- 2.03: What is Nutrition Labelling
- 2.04: The Nutrition Facts Table and Ingredient List
- 2.05: Allergens
- 2.06: Best Before and Expiry Dates
- 2.07: Country of Origin
- 2.08: Critical Considerations
- 2.09: Reflective Questions
- 2.10: Evaluate Your Learning
- 2.11: Key Takeaways
- 2.12: References
- 03: Integrating the Food Guide into the Nursing Process
- 3.01: Learning Outcomes
- 3.02: Self Assessment
- 3.03: The Nursing Process
- 3.04: Reflecting on Healthy Eating Along a Continuum
- 3.05: Food Safety and Accessibility
- 3.06: Cultural Relevance
- 3.07: Time Constraints and Food Skills
- 3.08: Developmental Considerations
- 3.09: Relational Inquiry Approach to the Food Guide
- 3.10: Reflective Questions
- 3.11: Evaluate Your Learning
- 3.12: Key Takeaways
- 3.13: References