Read more about Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals

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 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

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  • About 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