Beverage Intakes in Ontario: What Do We Know?
February 2, 2022
This report provides information on the beverage intakes of Ontarians over the age of two, based on the Canadian Community Health Survey (CCHS) 2015 nutrition component. Patterns of beverage consumption in Ontario have not previously been reported and are similar to national results. Examining and identifying […]
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 […]
Feeding Your Baby
April 12, 2021
This resource includes information to help parents and caregivers of babies six months to one year: know when their baby is ready for solid foods, how to introduce new foods and textures, foods and beverages to offer, feeding tips and more. This consumer facing resource was […]
Plate Visual- Working with First Nations Saskatchewan
March 24, 2021
Registered dietitians and First Nations Working Group in Saskatchewan have collaborated to produce a toolkit to provide recipes and plate visuals that are representative of traditional foods. Recipes included within the booklet demonstrate how traditional foods can be included in the 2019 Canada’s Food Guide Plate.
Gifts From Our Relations- Indigenous Original Foods Guide
March 24, 2021
The National Indigenous Diabetes Association produced a resource booklet honouring 18 commonly consumed traditional foods (plants/animals) that are Indigenous to Turtle Island. This guide provides insight into original food consumption as a means of reducing the incidence and prevalence of type 2 diabetes in First Nations, […]
Action framework for developing and implementing public food procurement and service policies for a healthy diet
February 1, 2021
This action framework provides an overview of how to develop (or strengthen), implement, assess compliance with, and evaluate, the effectiveness of a healthy public food procurement and service policy. This framework aims to increase the availability of healthy food through setting nutrition criteria for food served […]
Feeding Infants and Children from Birth to 24 Months – Summarizing Existing Guidance (2020)
July 21, 2020
This consensus study report collects, compares, and summarizes existing recommendations on what and how to feed infants and young children from birth to 24 months of age. This report makes recommendations to stakeholders on strategies for communicating and disseminating feeding recommendations.
Menu Planning in Long Term Care
July 21, 2020
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 […]
How Ultra-processed Foods affect Health in Canada
September 25, 2019
Commissioned by Heart & Stroke, this study is the first in Canada to assess associations between consumption of ultra-processed foods in Canadian adults and several chronic diseases and conditions related to diet, namely: obesity, diabetes, high blood pressure and heart disease.
Paint Your Plate with Vegetables and Fruit – A Toolkit for Ontario Child Care Providers
April 18, 2019
The Paint Your Plate toolkit was developed by Ontario Dietitians in Public Health (ODPH) for child care settings in Ontario to support the implementation of the Child Care and Early Years Act, 2014. The goal of this toolkit is to make it easier for young children to enjoy vegetables and fruit every day and complements ODPH’S Menu Planning & Supportive Nutrition Environments in Child Care Settings Practical Guide.