The Navigator is a free online repository of evidence-informed resources and tools designed to help health professionals and community organizations find their way through the complex landscape of healthy eating and nutrition.
This menu planning guidance document Intended to assist Registered Dietitians, Nutrition Managers and menu planners to prepare a cycle menu to meet Long Term Care residents’ overall nutritional needs. It is intended primarily for facilities providing 24 -hour care to frail elderly with functional and/or cognitive […]
The Pediatric Nutrition Guidelines (Birth to Six Years) for Health Professionals were developed by members of the Family Health Nutrition Advisory Group of ODPH. The document outlines evidence-based nutrition and feeding guidelines along with red flags for healthy, full-term infants and children up to 6 years of age.
This report is an adapted summary of the Commission Food in The Anthropocene: the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems. It sets out global scientific targets for healthy diets and sustainable food production.
This US-based position paper discusses current environmental problems, the challenges faced in meeting future food need, as well as the recent science behind assessing the environmental impacts of foods and diets.
These guidelines recommend a comprehensive set of interventions (including dietary) for reducing the risk of cognitive decline and dementia based on current research evidence.
Please note that the WHO guidelines on a healthy diet may differ in some respects from Canada’s Food Guide.
This synthesis report summarizes the findings of the World Resources Report Creating a Sustainable Food Future. It proposes a five-course menu of options that could allow the world to achieve a sustainable food future by meeting growing demands for food, avoiding deforestation, and reforesting or restoring abandoned and unproductive land—and in ways that help stabilize the climate, promote economic development, and reduce poverty.
This new and updated US-based guide identifies best practices and potential pitfalls in designing and implementing sugary drink taxes and is intended for use by local officials and advocates interested in pursuing sugary drink taxes.
This position paper from the British Dietetic Association outlines the components of a sustainable diet and argues that dietitians should be proactive advocates for healthy, sustainable diets regardless of area of practice.
Note: This position paper refers to the British government’s Eatwell Guide. Dietary guidance in Canada should be based on Canada’s Food Guide.
This High Level Panel of Experts (HLPE) on Food Security and Nutrition report focuses on nutrition and food systems, analyzing how food systems influence people’s dietary patterns and nutritional status. The report calls for transformations in policies and programs that shape food systems with goals to improve the physical and economic access to healthy and sustainable diets; and strengthen consumers’ information and education to enable healthier food choices.
This report presents a summary of what Health Canada heard from Phase 1 of Canada’s Food Guide Consultation. Feedback was submitted by participants via an e-Workbook that was available and completed online between October 24, 2016 and December 8, 2016.