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“Eat Less, Eat Better”…is it that simple? Rethinking our message about healthy eating and obesity

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Will we solve the obesity crisis by simply telling people to “eat less and eat better”? A one-day health professional forum was held in Toronto to rethink our messages about food and obesity. The event featured key leaders in obesity research/treatment and health communications: Dr. Ayra Sharma, Ted Kyle and me! Here’s what the experts were saying.


Dr. Ayra Sharma – Chair for Obesity Research and Management, University of Alberta
• Obesity is a complex chronic disease.
• Simplistic messages about obesity are misleading, can promote unhealthy weight obsession and promote bias and discrimination.
• Prevention and intervention strategies should focus on improving health behaviours rather than on just changing body weight.


Ted Kyle – Founder, ConscienHealth
• Use respectful, people-first language that is free of bias and stigma – e.g. “unhealthy weight” or “high BMI” instead of “fat” or “morbidly obese”.
• “Obese” is a harmful label. “Obesity” is a disease.
• Shift the conversation from “being obese” towards health.


Sue Mah – President, Nutrition Solutions
• “Eating better” means cooking, eating together and enjoying food.
• Consumers are bombarded with food/nutrition messages that simply don’t “have the scientific muster to present as fact” (quoting Dr. Oz here!)
• Health and nutrition communications needs to be creative to capture consumers’ attention.
• From celebrities and chefs to dietitians and politicians, everyone has a role in being a champion for change.

Would you pass the breakfast test?

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In a recent TV interview with CBC National News, I had the wonderful opportunity of meeting award-nominated journalist Heather Hiscox and rate her favourite morning meal. As the anchor for the national morning news, Heather starts her day at 5:30 am with “a handful of Shredded Wheat, some bran buds, half a banana and 2% milk.” It’s been her breakfast for the past ten years, and it tides her for at least four hours.

In rating her breakfast, I used the following five-point criteria:
1. Variety – does the breakfast contain foods from at least three of the four food groups in Canada’s Food Guide? Bonus points if veggies are included at breakfast!
2. Fibre – is there at least 4 grams of fibre?
3. Protein – is there about 20 grams or more protein?
4. Healthy fats – do any of the foods provide healthy fats?
5. Whole grains – are the choices whole grain?

So did Heather pass the breakfast test? Well, her breakfast included foods from three food groups; the meal contained at least 4 grams of fibre, thanks to the cereal and bran; and her cereal choice was a whole grain. When it came to protein though, Heather’s meal was shy of the 20 grams of protein that’s often recommended to help with satiety. Including a sprinkle of nuts or seeds would not only pump up the protein, but also add some healthy fats to the meal.

My overall grade for Heather’s breakfast: A-

Book Review: The Ultimate Hockey Cookbook for Hockey Families – by Erin Phillips and Korey Kealey

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Any hockey mom or dad knows the challenges of feeding their athletes for games, practices and tournaments. In this new cookbook by Erin Phillips and Korey Kealey, you’ll find nutrition tips and winning recipes for your hockey star.

Phillips is a nutritionist, mom to three active kids, wife to Ottawa Senators’ defenceman Chris Phillips, and herself plays hockey. Kealey is a well-known recipe developer and mom to three competitive hockey players. Together the dynamic duo asked parents and wives of professional hockey pros to share their favourite recipes. The end product, which took two years in the making, is a beautifully illustrated cookbook with easy-to-make recipes from hockey greats including Daniel Alfredsson’s Power Play Meat Sauce, Jason Spezza’s Shoot-Out Sea Bass, and Nick Folgino’s Five-Hole Salad.

A few of the recipes call for veggie and phytoberry powders (a sponsor of the cookbook). While I’m not full convinced of the need for these supplements, Phillips’ nutrition advice is otherwise solid, highlighting the importance of pre-game fuel, hydration, post-game recovery and sleep. The food photography is mouthwatering and the recipes sport fun, hockey-themed names like Penalty-Kill Parfaits and Off-the-Post Purple Smoothie.

As a dietitian and hockey mom myself, I give thumbs up to The Ultimate Cookbook for Hockey Families. If purchased at Canadian Tire, 100% of the proceeds from book sales will be donated to JumpStart, a charity that offers financial assitance to help kids across Canada play sports.

The Hottest Vegetable for 2015 (hint: It’s not cauliflower)

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Move over cauliflower! After two years of being crowned as the veggie of the year, there’s a new kids on the block that’s won my heart and taste buds. Say hello to kalettes!

Kalettes are a non-GMO vegetable developed through traditional hybridization in which kale is crossed with Brussels sprouts. Developed by the British vegetable seed house Tozer Seeds, it apparently took 15 years to create the right balance of sweet and nutty flavour. Kalettes resemble a tiny cabbage with greenish purple leaves, and can be roasted, grilled, steamed, stir-fried and even eaten raw.

Since 2010, kalettes have been available in the UK market under the name “Flower Sprouts”. In the US, they were first introduced last year as “Lollipop Kale” (cute name!) Kalettes are finally entering the Canadian market – I found them at a small local Loblaws store.

So far, I’ve tried kalettes roasted as well as in a stir-fry. Just like Brussels sprouts, the kalettes turn dark and didn’t really appeal to my family. But in a stir-fry, the kalettes are absolutely gorgeous with their brilliant purple colour! What I love about kalettes it that they cook quicker than Brussels sprouts because they’re less dense. And best of all, my husband went back for seconds! Needless to say, kalettes are on my weekly grocery list. Can’t wait to try them in different recipes!

Book Review – Unmasking Superfoods – by Jennifer Sygo, MSc., RD

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It’s not always easy to find a nutrition book that’s easy to read and backed by credible research. But Sygo does just that. In Unmasking Superfoods, Sygo separates the truth from the hype behind some of today’s superfoods such as acai, noni, quinoa and the increasingly popular coconut oil. She also gives a shout out to kiwi, pistachios and mussels, calling them underappreciated superfoods. In another chapter of the book, Sygo offers a sound perspective on beef, eggs, potatoes and other foods which she feels have been given a bad rap.

For each superfood, you’ll learn about the backstory, the nutritional profile, the science-based health impacts, and finally the bottom line. Unmasking Superfoods is literally a mini nutrition encyclopedia for consumers and health professionals alike. It’s a keeper on my bookshelf.

Happy Food Revolution Day!

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Today marks the third annual Food Revolution Day. This year’s focus is on inspiring kids to get excited about food and cooking from scratch.

As a chef’s daughter, I saw firsthand how much my dad loved to cook from scratch. I’d walk with him to the grocery store every week, and he’d teach me how to pick out the sweetest oranges, the freshest fish, and the leanest cuts of meat. Today in his mid-70’s, Dad still walks to the grocery store, almost daily now, to find the perfect ingredients for a delicious homemade dinner.

Learning about food and how to cook from scratch is an essential life skill for everyone. With my mom and dietitian hats on, I half-jokingly tell my kids that they can only leave home once they’re able to plan and cook at least five meals from scratch all on their own. This includes making a grocery list and shopping for all of the ingredients too.

So in honour of Food Revolution Day, the kids and I are making some of our favourite recipes – chicken fajitas, bean salad, sushi and smoothies. What’s your favourite recipe to make with the kids?

HIghlights from the Grocery Innovations Show 2013

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From water and protein tea to baobab fruit smoothies and enriched flours, here’s what caught my eye this year.

Water. With an increasing trend on healthy hydration, a couple of Canadian products caught our eye. Seva Maple Water, a slightly sweet tasting water is sourced from Quebec’s sugar maple trees. One cup (250 mL) contains 25 calories, 30 mg sodium and 5 g sugar.


Happy Water, awarded among this year’s top ten innovative products, is a blend of natural spring water and mineral waters from British Columbia. In a two-cup (500 mL) serving, the water offers o calories, 15 mg sodium and 0.1 ppm of lithium, an element that is often used in medicines to treat mood disorders.


Bluedot Protein Tea. I’ve been forecasting and watching the protein trend for years now. Combined with a rising interest in beverage innovations, these green and white teas feature whey protein isolate and inulin (a prebiotic fibre). Each flavour offers 12 g protein and 6 g fibre per 473 mL serving. The calories range from 60 to 140, depending on whether the drink is sweetened with stevia or cane sugar.

Baobab Smoothies. Touted as the new superfruit, baobab (pronounced “BEY-oh-bab”) is filled with antioxidants and vitamin C. It’s an African fruit that tastes like a blend of pineapple and melon, and was approved for European markets last year. These smoothies are made with the Baobab fruit pulp and range from 140-160 calories with 6 grams fibre and 22 grams of sugar per 300 mL bottle.

Robin Hood Nutri Flour Blend – Omega-3 and Fibre. “Baking is back,” says Stephen Kouri, VP Sales & Trade Marketing at Smuckers Foods of Canada Ltd. The company’s Nutri Flour blend includes a gluten-free offering as well as a new omega-3 and fibre blend (it’s made with whole wheat flour and flax seeds). We just think there’s definitely something comforting and relaxing about home baking, not to mention the satisfaction in posting your delectable creations on Instagram or Pinterest.

Canadian Food Strategy

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At the second annual Canadian Food Summit, held in Toronto on April 9-10, Dr. Michael Bloom shared a draft Canadian Food Strategy to stimulate change in our nation’s food system. The strategy is being developed as a comprehensive, evidence-based and action-oriented framework.

The five key elements of the Canadian Food Strategy are:
– Industry prosperity
– Healthy food
– Food safety
– Household food security
– Environmental sustainability

While most of the world’s national food strategies tend to focus solely on industry, Canada’s Food Strategy is more comprehensive and includes all stakeholders. Within each of the key five elements, the Strategy outlines specific goals, desired outcomes and key actions. When addressing the element of healthy food for example, one key action which I support is the development and marketing of new “better-for-you” foods and brands to help Canadians eat healthier and have balanced diets. Another key action is to implement public awareness programs, in partnership with media, to encourage people to choose foods to maintain a healthy weight.

The next draft of the Canadian Food Strategy is expected to be ready by June for an online consultation phase. Don’t miss out on this opportunity to shape the nation’s first ever food strategy!

Food and Nutrition Trends for 2013

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Here’s a line-up of food and eating trends for the year!

Year of the Vegetable. Vegetables, especially cauliflower and other nutritious cruciferous veggies will take centre stage this year. Expect to see vegetable plates and even veggies in desserts. Can’t wait!
Homemade snacks and DIY yogurt. It’s all about healthier homemade options of our favourite guilty pleasures.
Exercising to eat. Dieting is out. Consumers want to justify their indulgences and splurges by walking or running it off. Eating delicious food plus regular exercise – sounds like a win-win!
Brazilian cuisine. Inspired by World Cup 2014 to be held in Brazil, Brazilian fare is expected to “take the world by storm”. Anyone for Feijoada or Churrascaria?
Waste not, want not. According to Sylvain Charlebois, economics professor at the University of Guelph, Canadian households waste 38% of their food purchased in stores and restaurants. Consumers need to adopt better shopping practices and using leftovers in creative ways. Herein lies an excellent opportunity for your brand to help consumers better manage their food purchases and cooking habits

Health Canada approves new health claim for barley and cholesterol

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There’s good new for barley! Health Canada has just approved the following heart health claim: “Barley fibre helps reduce cholesterol, which is a risk factor for heart disease.” To qualify for this claim, the food must contain at least 1 gram of beta-glucan from barley grain products per reference amount and per serving of stated size. Research shows that 3 grams of barley beta-glucan per day is effective in lowering blood cholesterol levels. About 44% of Canadians have high blood cholesterol which is a risk factor for heart disease.

Image source: Wikia.com

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