Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
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Jennifer L. Lapum, Ryerson University
Oona St-Amant, Ryerson University
Michelle Hughes, Ryerson University
Copyright Year: 2019
Publisher: Ryerson University
Language: English
Formats Available
Conditions of Use
Attribution-NonCommercial-ShareAlike
CC BY-NC-SA
Table of Contents
- Chapter 1: An Introduction to Canada's Food Guide
- Chapter 2: Nutrition Labelling
- Chapter 3: Integrating the Food Guide into the Nursing Process
Ancillary Material
Submit ancillary resourceAbout the Book
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.
About the Contributors
Authors
Jennifer L. Lapum, Ryerson University
Oona St-Amant, Ryerson University
Michelle Hughes, Ryerson University