food choice Archives

Podcast: What’s with all the different types of eggs?

In this podcast, we will break down the different options available and talk about egg nutrition with Registered Dietitian Rosie Schwartz.

Ingredient Spotlight: Dry Beans

Dry beans are a pulse crop rich in protein and fibre! Learn more about the varieties and how to cook them.

Food Labels: Helping You Make More Informed Food Decisions

Food labels are excellent tools to assist us with making informed choices about the foods and drinks we buy and consume.

Podcast: Can I eat meat as part of a balanced diet?

In this podcast, Registered Dietitian, Carol Harrison discusses how meat protein is structured differently than plant protein.

Meatloaf with Plant Power

Experience the ultimate flavour & nutritional boost with this Meatloaf with Plant Power recipe. Try it now!

3 Reasons to Add Lentils to Ground Meat

Uncover the amazing benefits of adding lentils to your ground meat with the help of Claire Tansey. It's easy and delicious.

Redefining “Local” Food: Benefits, Myths and Sustainability

The decision to ‘eat local’ is influenced by many factors: environmental concerns, the need for safe and healthy food, food security, food availability and much more.

All Cheese is Not Created Equal

When buying cheese, read the label and consider if you’re buying cheese for a specific purpose such as a protein alternative, a source of calcium, or for taste.

Bring Pasta Back to Your Plate

According to scientific research, when pasta made from semolina wheat is cooked properly, it has a very different effect on blood sugar levels than does white bread or sugar.

How We Ate in the 1940s

The ‘40s brought new prosperity to the country. Following a decade of depression and unemployment, jobs were suddenly plentiful, and the economy got a kick-start from industries of war.

How We Ate in the 1950s

The 1950s, know as the “boom years” or the “fat fifties,” were a prosperous time for many people, when safety, security and family values were priorities.

Although the ‘60s started out with some economic volatility, the latter part of this decade brought great innovation and improved productivity, leading to higher wages and a higher standard of living.

How We Ate in the 1970s

Although the 1970s dawned on the heels of a mostly inspiring decade, they started out in a less than pleasant way.

How We Ate in the 1980s

The ‘80s had a huge impact on the Canadian culinary experience, probably more than any other period in our history.

How Does Nutrition Support Mental Health?

Nutrition plays a role in supporting mental health and well-being. The foods we eat can directly impact brain structure, function and emotional well-being.

Uniquely Northern Foods Yukon Is Known For

From mushrooms that grow after a forest fire to foods infused with foraged goods, these flavours define Yukon cuisine.

Is Iron Deficiency More Common Than We Thought?

New Canadian research shows that rates of iron deficiency are even higher than previously reported.

Easy Veggie, Tuna and Barley Salad

This Easy Veggie, Tuna and Barley Salad pairs tuna with lots of colourful veggies and fibre-rich barley for a satisfying dinner or a packed-lunch option.