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

May 19, 2021 | Updated: June 1, 2021
Author: Jennifer L. Lapum, Oona St-Amant, Wendy Garcia, Lisa Seto Nielsen, Rezwana Rahman

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.

Subject Areas
Trades, Professional Cook

Original source
ecampusontario.pressbooks.pub

Adoptions:
Tell us you are using this Open Textbook

Adaptations:
Support for adapting an open textbook

Need help?
Visit our help page

Accessibility:
Textbooks flagged as accessible meet the criteria noted on the Accessibility Checklist

textbook cover image
Textbook cover by eCampus Ontario is licensed under a CC BY-NC-SA 4.0 license (https://creativecommons.org/licenses/by-nc-sa/4.0/).

Creative Commons License
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals by Jennifer L. Lapum, Oona St-Amant, Wendy Garcia, Lisa Seto Nielsen, Rezwana Rahman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

Similar Textbooks


There are currently no reviews for this book.

Be the first to request to review this textbook