Food marketing exposure and power and their associations with food-related attitudes, beliefs and behaviours: a narrative review
August 3, 2022
This World Health Organization (WHO) review extends the findings of the 2009 WHO review by adding evidence and perspectives on more contemporary types of marketing, reflecting the growth in internet use and food marketing via digital and social media over the last decade. It confirms that […]
Eating in Ontario: What do we know?
February 2, 2022
Watch this webinar to hear about the findings of two 2021 reports warning of the long-term health risks, and the potential impacts on our healthcare system if steps are not taken to address unhealthy eating trends and strengthen food literacy in Ontario. In this presentation, nutrients […]
Nudging Vegetables: Promising Research Results
February 2, 2022
This webinar explores how nudge-based approaches increase vegetable consumption among young adults in mass eating contexts. “Eat your vegetables” is a refrain many university students hear so often that they tune it out. But what if they were quietly nudged to choose better options while in […]
Basic carbohydrate counting for diabetes management
October 28, 2021
This document reflects the 2018 Diabetes Canada Clinical Practice Guidelines and describes how to count carbohydrates to help people with diabetes manage their blood sugar levels.
Why and How to Measure Food Loss and Waste: A Practical Guide 2.0
October 14, 2021
This practical guide provides a step-by-step plan for how companies and governments can begin the process of measuring food loss and waste. This guide was developed in partnership with government representatives, business experts and others in Canada, Mexico and the United States as part of work […]
Pollen Allergy & Foods
October 14, 2021
Oral Allergy Syndrome (OAS) – now usually called Pollen Food Syndrome (PFS) – is considered a type of food allergy. This chart provides examples of some of the fruits, vegetables and nuts that are similar to certain pollens, and which may cause allergic symptoms like itchiness […]
Traditional Foods and Indigenous Recipes in B.C.’s Public Institutions
June 29, 2021
This report summarizes the findings of a qualitative study of the barriers and facilitators to serving traditional foods and Indigenous recipes in public institutions in British Columbia (B.C.), with a focus on health care and postsecondary institutions.
WHO global sodium benchmarks for different food categories
June 18, 2021
This publication produced by the WHO presents a set of global benchmarks for sodium levels in more than 60 food categories and outlines the process and method through which the WHO sodium benchmarks were established. Around the world, consumption of processed food is a rapidly increasing […]
The Healthy Food Environment Policy Index (Food-EPI): European Union
April 25, 2021
This report by Policy Evaluation Network outlines an assessment of European Union (EU)-level policies influencing food environments and priority actions to create healthy food environments in the EU.
Sugar-sweetened beverage taxation in the Region of the Americas
March 24, 2021
This publication provides economic concepts related to the economic rationale for using sugar-sweetened beverage taxes and the costs associated with obesity; key considerations on tax design including tax types, bases, and rates; an overview of potential tax revenue and earmarking; and responses to frequent questions about […]