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.
Countries have shut down the economy to slow the spread of coronavirus. Supermarket shelves remain stocked for now, but a protracted pandemic crisis could quickly put a strain on the food supply chain. Countries must prioritize health, meet the needs of the most vulnerable people, and […]
Weight bias refers to the negative attitudes, beliefs, assumptions and judgments towards individuals based on their weight, shape, appearance, or Body Mass Index (BMI). This position statement was developed for use by public health professionals or community organizations working to reduce weight bias.
This policy statement outlines the scientific evidence on the health effects of sugar-sweetened beverages and provides policy recommendations to reduce consumption among children, adolescents, and their families.
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.
Ontario Dietitians in Public Health (ODPH) members have identified professional concerns across the province on the prevalence of weight stigmatization and its impact on health. It was recognized that there was a need for a coordinated approach to guide public health in supporting health promotion efforts, […]
Using indicators and evidence from the literature, the Prevention System Quality Index (PSQI): Health Equity report monitors and recommends system-level policies and programs that can reduce cancer risk factors and exposures in Ontario. It highlights opportunities to reduce tobacco use, alcohol consumption, unhealthy eating and physical inactivity in groups with health inequities.
This report summarizes the progress made by food manufacturers from 2012-2016 to meet voluntary sodium (salt) reduction targets in processed foods in Canada. For most food categories, manufacturers did not do enough to reduce the sodium levels in the foods that they sell to Canadians.
This Executive Summary outlines research aimed to evaluate policies and actions that federal, provincial and territorial governments are taking to create a healthier food environment in Canada. A set of prioritized recommendations for federal government actions emerged, and specific policy recommendations for each participating province and territory were made to improve the food environment and provide the infrastructure necessary to support implementing effective policy.
This report summarizes research by the University of Toronto which aimed to evaluate policies and actions that federal, provincial and territorial governments are taking to create a healthier food environment in Canada. Prioritized recommendations for federal government actions emerged, and specific policy recommendations for each participating province and territory were made to improve the food environment and provide the infrastructure necessary to support implementing effective policy.
This report summarizes research conducted by the University of Toronto. A panel of experts gathered from across Canada to comprehensively assess Canadian food environment policies compared to international benchmarks of current best practices. Based on this assessment, the panel identified four prioritized provincial policy actions along with four priority provincial infrastructure support actions to improve the food environment in Ontario.