With the new school year just around the corner, it's time to start thinking about school lunches again. Here are some great tips from OHEA member Mairlyn Smith, P.H.Ec Tips for Packing Healthy lunches: 1. Choose a lunch that includes whole grains, lean protein, vegetables and fruit, and foods that contain calcium like dairy foods.
2. Tuck in a healthy treat such as a homemade muffin using whole grains. Try baking mini muffins for mini appetites. Many children like/need a snack at recess. When you bake a batch of muffins, wrap some individually and freeze them for quick lunch additions, or buy ready-made low-fat muffins such as bran or oatmeal and raisin. 3. Provide plenty to drink. Students who are dehydrated lose their ability to think and learn and can often be very distracted. Pack two or three drinks, if possible. Make it water for snacks and milk or a milk substitute for their lunch. (Tip: if using rice, nut or soy beverages as a milk substitute make sure you teach your kids to shake the container before they open it, the calcium that is added tends to stick to the bottom of the container) 4. Add lots of variety, so that lunches do not become predictable and boring. 5. Keep cold foods cold and hot food hot for safety. Use an insulated lunch bag with frozen 100% juice, milk or milk substitutes in Tetra Pak® containers to keep it cold. A wide-mouth thermos will hold a hot soup until lunch. Keep an assortment of baggies on hand for ease of wrapping. 6. Watch for school rules regarding the use of peanut butter due to allergies. 7. Avoid too many sweets and high fat foods as they add calories but often little food value. A child can experience fatigue sooner when a diet is too high in sugar. When packing juice, make sure it is 100% juice and only one serving of juice per day. 8. Make your own "trail mix" with dried cranberries, raisins or other dried fruits, and just a few mini chocolate chips or mini M&M’s for a hint of chocolate OR buy an already prepared mix and add some of the above favourites. Use the snack-size zip locks to tuck in this fibre-rich treat. Double-Chocolate Pumpkin Muffins Excerpted from Healthy Starts Here!, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2011 Next time you have to send a treat to school, pack up these muffins and tell your kids they’re chocolate cupcakes — they taste that good. Sometimes when you tell a kid there’s pumpkin in something they just won’t eat it, so I give you permission to omit that minor detail. (If you’re sending these muffins to school, check the chocolate chips’ label for any mention of peanuts, in case of allergies.) Makes 12 muffins | One serving = 1 muffin Ingredients 1 cup (250 mL) packed dark brown sugar 1 cup (250 mL) buttermilk 1 cup (250 mL) pure pumpkin purée (not pumpkin-pie filling; see page 16) 1/2 cup (125 mL) oat bran 1 omega-3 egg (see page 13) 1 cup (250 mL) whole wheat flour 3/4 cup (185 mL) ground flaxseed (see page 13) 1/2 cup (125 mL) natural cocoa powder (see page 12) 1/4 cup (60 mL) chocolate chips with at least 60% cocoa mass or chocolate chunks with at least 70% cocoa mass 2 tbsp (30 mL) wheat germ 2 tbsp (30 mL) cinnamon 1 1/2 tsp (7.5 mL) baking powder 1 tsp (5 mL) baking soda Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Whisk together the brown sugar, buttermilk, pumpkin, oat bran, and egg in a medium bowl. Set aside. Whisk together the flour, flaxseed, cocoa, chocolate chips, wheat germ, cinnamon, baking powder, and baking soda in a large bowl. Add the sugar / pumpkin mixture to the flour mixture and mix until just combined. Divide the batter evenly among the muffin cups (I use a 1/4-cup / 60 mL ice-cream scoop with a release lever). Bake until a toothpick comes out clean, 20 to 25 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove the muffins and let them cool completely on the wire rack. (Store the muffins in an airtight container for up to 2 days, or freeze for up to 2 months.) Per muffin: 190 calories, 4.6 g total fat, 1 g saturated fat, 0 g trans fat, 183 mg sodium, 35.6 g carbohydrate, 5 g fibre, 18.4 g sugars, 5 g protein Diabetes Food Choice Values per muffin: 2 Carbohydrate, 1 Fat Pumpkin 101 Aside from making scary jacko’-lanterns, pumpkins are a storehouse of nutrients, but only the ones that are too small for lanterns are good for eating.
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Congratulations to Colleen Cole, our winner of the #MakeItHomegrown contest. Colleen submitted a delicious Veggie-Stuffed Pita, made with local ingredients. She won a copy of Homegrown, as well as an OHEA apron! Take a look at her scrumptious submission: Thank you to Teresa Valvano for sending us this wonderful picture of her ideal local ingredient meal, made with tomatoes, strawberries, and mixed greens: Another thank you goes out to member Jan Main, P.H.Ec., for sending us a picture of her "All Local" Chicken Caesar with blueberries: Thank you to everyone else who participated in our #MakeItHomegrown contest. Follow us on Twitter, like us on Facebook, and sign up for our newsletter to find out about more OHEA events and contests to come!
To celebrate Food Day Canada on July 30th, as well as the Civic Holiday weekend, we are having a contest! Please send us a picture of your favourite "Food Day Canada" recipe using all local ingredients that you (or your kids!) made, and we'll post it here on our blog, as well as on Facebook and Twitter (@OntarioHEA). Don't forget to use the hashtag #MakeItHomegrown on Twitter, and we'll retweet you. One lucky winner will be chosen to receive a signed copy of Homegrown, as well as an OHEA apron. Deadline: August 5th, 2016. Need inspiration? Try some of these delicious recipes, and start cooking! All recipes below excerpted from “Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce”, by Mairlyn Smith. Reprinted with permission from Whitecap Books, 2015. Grilled Peaches 6 ripe juicy local peaches (see note below) 2 Tbsp (30 mL) canola oil or melted unsalted butter 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg 3/4 cup (185 mL) ricotta cheese 1/3 cup (80 mL) liquid honey Ingredient Note: Peaches—If your peaches are still firm, place them on the counter at room temperature and they should ripen within a few days. Refrigerate ripe peaches and eat them within a week of purchase. Not a fan of peaches? Use nectarines. METHOD 1. Preheat barbecue to high. If you forgot to do so the last time you barbecued, clean the grill with a wire brush. 2. Rinse peaches and pat dry. Slice in half from top to bottom following the natural crease. Twist apart to reveal 2 halves and use a paring knife or soup spoon to remove pits. 3. Stir together oil (or melted butter), cinnamon and nutmeg in a small bowl. Brush peach halves with mixture. 4. Cook cut-side down until grill marks appear, about 5 minutes. Flip over and grill skin-side for another 3 to 5 minutes until slightly charred. 5. Remove peaches from the grill and serve immediately in individual bowls with 1 Tbsp (30 mL) of ricotta cheese and approx. 1 tsp (5 mL) of honey drizzled on each. Kick-Ass Barbecued Burgers 2 lb (900 g) medium ground beef (see note) 1 onion, grated or finely diced (see note) 2 cloves garlic, minced 1 omega-3 egg 1/4 cup (60 mL) 100% whole wheat breadcrumbs or Panko crumbs 1 Tbsp (15 mL) Worcestershire sauce 1/4 tsp (1 mL) iodized salt 1/4–1/2 tsp (1–2 mL) freshly ground pepper METHOD 1. Crumble beef in a large bowl. Add onion, garlic, egg, breadcrumbs (or Panko crumbs, if using), Worcestershire sauce, salt and pepper. Combine gently but thoroughly. Divide meat mixture into 8 equal sized balls and gently shape into 3/4-inch (2 cm) thick patties. Make a shallow depression in the centre of each patty to keep patties from puffing up during cooking. 2. Preheat barbecue on high. Place patties on and reduce heat to medium-high (400°F/200°C). Cook for 5 to 7 minutes per side, testing doneness with a digital rapid-read food thermometer inserted sideways into centre of each patty; burgers are completely cooked when thermometer reads 160°F (71°C). Ingredient Notes: Medium Ground Beef—If you are wondering what makes this Kick-Ass Burger worthy of its name, taste the difference that medium ground makes vs lean beef. With only a 6 percent difference in fat content compared to lean ground beef, the difference is well worth it. Onion—Grating the onion on a box grater helps to incorporate it better into the patty so there are no ‘alien bits’ that young picky eaters might take offense. Best Burgers 101 • Manage the meat gently when forming the patty to make patties more tender—compressing the patty makes it more dense, which makes it seem tougher. • Don’t press on your patty while grilling, this presses juices out. • The patty is ready to flip on the grill when you see meat juices rising to the surface. • Making patties ahead and refrigerating them helps them hold together better on the grill and makes for a better flavour. • Keep your tools and hands clean between handling raw and cooked meat—soap and water does the trick. PHEc Tip: Skip the cheese and bacon on this burger, you won’t need any more bells and whistles. The burger stands on its own, just add condiments. Pickled Red Onions 1 large red onion (see note) 2/3 cup (160 mL) white vinegar 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) iodized salt 1. Peel and thinly slice red onion. If you have a mandolin, use it, if not slice the onion really thinly and ask Santa for a mandolin for Christmas. 2. Separate rings and place onions in a clean 2-cup (500 mL) Mason jar. 3. In a small saucepan or large glass microwave-safe measuring cup, combine vinegar, sugar and salt. Bring to a boil. Remove from heat and stir to dissolve sugar. Pour over onion slices into the Mason jar. 4. Cool to room temperature, then cover and refrigerate. Will keep up to 1 month refrigerated. Ingredient Note: Red Onion—Don’t be tempted to use a different onion; the flavour of the red onion along with the rest of the ingredients is a marriage made in Onion Heaven. Salmon with Peach Salsa
Peach Salsa (makes approximately 2 cups/500 mL) 1 large ripe juicy peach, peeled and diced 1/2 red pepper, diced 1 ripe tomato, diced 1/2 cup (125 mL) finely chopped chives 1 Tbsp (15 mL) liquid honey 1 Tbsp (15 mL) apple cider vinegar 1/4 tsp (1 mL) iodized salt Pepper to taste Salmon 1 lb (450 g) fresh or frozen farmed Canadian salmon fillets, cut into 4 equal pieces 1/2 tsp (2 mL) dried basil 1/4 tsp (1 mL) freshly ground black pepper 1 Tbsp (15 mL) unsalted butter, melted METHOD 1. To make the salsa, toss together peach in a small bowl with the red pepper, tomato, chives, honey, vinegar, salt and pepper. Cover and refrigerate for at least 30 minutes to develop the flavours. Salsa can be made up to 2 hours before serving. 2. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or foil. Place salmon on the baking sheet and set aside. 3. Combine basil and pepper in a small bowl. Brush salmon with butter and sprinkle with the basil/pepper mixture. Depending on thickness of the fish, bake for 10 to 15 minutes or until it flakes when prodded with a fork. Do not overcook. 4. When salmon is done, transfer each fillet to a plate and top with ½ cup (125 mL) of the Peach Salsa. On June 27th, The Ontario Home Economics Association, Mairlyn Smith, P.H.Ec., and Produce Made Simple had a very successful Twitter party to promote our cookbook, Homegrown, as well as local Ontario produce. It was a fun and informative event, and we were happy to see some of our members joining us.
The hashtag, #LoveLocalON, was trending Top 5 during the Twitter party, with much local food discussions and recipes from the 116 Twitter followers who RSVP'd for the evening event. As you can see from the Twitter analytics infographic here, we had a social media reach of close to 400,000 people! A big Thank You goes out to our in-house media expert, Sandra Venneri, P.H.Ec., who took time out of her already busy schedule to "Tweet" for @OntarioHEA that night. We hope to have more OHEA members join us next time! Don't forget to follow us on Twitter @OntarioHEA By Jan Main, P.H.Ec.
Strawberries are ready just in time for Canada’s birthday. (Perhaps we should have a strawberry on the flag – they are certainly one of the most popular fruits.) If you are a die-hard picker, one who is out in the field on the first day and several more times during the picking season, you will have an abundance of this luscious, seductive fruit to enjoy, first, picked in the hand, then in pies, tarts, muffins, jam, and plenty left over to freeze for winter enjoyment. With all this sunshine, the berries should be especially sweet. There is no better way to capture the sweetness of the berries than to use them as soon after they are picked as possible, either in a recipe or frozen for future enjoyment. Easy preserving If you are lucky enough to have an abundance of strawberries, freeze them for future use. They keep well for up to a year and can be used in pies, crisps, muffins or even in preserving recipes. Consider making strawberry jam in the winter for a renewed taste of summer. To freeze, simply wash in cool water, remove hulls, pat dry with a towel and arrange berries in a single layer on parchment paper-lined baking sheets. Freeze until hard (four hours or overnight) then pack in freezer bags, filling each with 4 to 6 cups (1 to 1-1/2 L) berries. Date and label each bag. Return to freezer ready for a future recipe. Orange shortbread pastry This recipe is designed for those intimidated by the very thought of making homemade pastry. It takes virtually minutes with never-fail results and no rolling. 1-1/2 cups (375 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) grated orange rind 1/2 tsp (2 mL) salt 1/2 cup (125 mL) cold butter Pre-heat oven to 400°F (200°C). Spray a 9-inch spring-form pan with baking spray or a 10-inch pie plate with baking spray. In a mixing bowl, stir together flour, sugar, rind and salt using a fork. Using a pastry blender or two knives, cut butter into pastry mixture until the size of a small crumb. Press crumbs over the bottom and ½ inch (1.5 cm) up the side of pan. Line the pie shell with parchment paper and weight with several cups of rice to bake pastry blind (that is to bake a pastry without a filling, but weighted so that it does not bubble up). Bake until a pale golden colour, about 15 minutes. Using both hands, gently remove parchment paper and empty used rice into jar for future pastries. Discard parchment paper. Cool pastry on rack. Cheesecake and berry filling This filling will be sublime with any berry, sliced plums or peaches later in the season. Mascarpone cheese is a high fat cheese with a mild, rich taste ideal for fruit, available in the cheese section of the supermarket. 1 cup (250 mL) 8 oz mascarpone cheese or cream cheese 1/3 cup (80 mL) sifted icing sugar 1 tbsp (15 mL) grated orange rind 6 cups (1-1/2 L) fresh strawberries or other seasonal berry or fruit Sprigs of mint While pastry is cooling, beat cheese, sugar and rind together until smooth. Spread evenly over bottom of cooled pastry. Cover and refrigerate. For best results, pastry should be made and served the same day. Berries taste best at room temperature. Spoon berries into pie and garnish with mint just before serving. Makes six mouth-watering servings. By Jan Main, P.H.Ec. From her regular column, The Main Menu, in the Beach Metro News Statistics tell us that when it comes to what’s really cooking in the kitchen, most have 10 to 15 recipes in their repertoire and rotate them ad nauseum. While this research may infer there is boredom in the kitchen, there’s more to it than meets the frypan. Finding recipes all the family will enjoy is one challenge, what with individual preferences, downright fussy eaters, vegetarian teens, and yes, let’s not forget healthy and tasty. Then there is the issue of time - or rather the lack of it. According to those same statisticians the average time spent preparing and cooking dinner is 20 minutes or less.
Organizational specialists suggest stocking the pantry and the freezer with a stealth-like hoarding mentality. The reality is, we often find ourselves staring at shelves bulging with packages of rice, pasta and beans, or frozen hunks of chicken or stewing beef, often in a Zen-like trance after a wild day at the office. What we really need are some short-order supper survival tips that offer variety with few ingredients and minimal time and effort. Well, here to the rescue are the culinary cavalry, so to speak, fighting kitchen boredom with little-time, no-whine recipes. These busy professional home economists, with culinary skills at their very capable fingertips, face the same stresses as the typical Canadian family - juggling jobs, kids, and the family’s car pool pick up schedule. Barb Holland, P.H.Ec. is a freelance Professional Home Economist and recipe developer. While many envy her home office - the kitchen is steps away and commuting non-existent, variable schedules are her personal juggling act. Holland finds it disconcerting how many people take the route of fast food, take-away and restaurant meals. All can be tough on the waistline and the wallet. Her super-quick recipe is based on that hoarded pasta and a jar of pesto. Barb’s Warm Pesto Pasta Salad When summer tomatoes are at their best, toss a quick meal together with a jar of prepared pesto. While this pasta salad can be made with the more traditional basil pesto, you could also use arugula pesto with fresh arugula for a very peppery kick. 12 oz. (375 g) rotini pasta ½ cup basil (or arugula) pesto (or more to taste) 1 bunch fresh arugula 1 large ripe tomato, chopped or 8 cherry tomatoes, quartered Bring a large pot of water to a boil and cook pasta until tender. Wash arugula, spin dry and remove stems. Drain pasta (don’t rinse) and place in large bowl. Toss with pesto. Add arugula leaves and tomato, toss again and serve. Makes 4 servings. Ellie Topp, P.H.Ec., is the co-author of nine cookbooks including “The Complete Book of Small-Batch Preserving, 2nd edition” by Ellie Topp and Margaret Howard, Firefly Books, 2007 and "Fresh and Healthy Cooking for Two - Easy Meals for Everyday Life" by Ellie Topp and Marilyn Booth, Formac Publishing, 2011. Ellie’s Barbecued Pork Tenderloin with Soy-Mustard Sauce Lean pork tenderloin grills to perfection in short order for an easy meal. If the grill is not handy, simply roast it in the oven. Serve with couscous and steamed broccoli for quick dishes to round out the meal. 1 lb. (500 g) pork tenderloin(s), 1 or 2 1/4 cup soy sauce 1/4 cup grainy Dijon mustard 1/4 cup honey 1 clove garlic, minced Trim any visible fat and membrane from meat. Combine remaining ingredients. Pour over meat, turning to coat thoroughly. Set aside. Preheat barbecue to high and lightly oil the grill. Place meat on grill and reduce heat to medium-high. Turn meat and brush with sauce frequently until outside is caramelized but inside still pink, about 10-12 minutes. Alternatively, bake in 375F oven for 40 minutes or until meat has just a hint of pink remaining. Slice and serve immediately. Makes 4 servings. Couscous with Lemon and Fresh Herbs Couscous with a hint of lemon and fresh herbs is a perfect accompaniment to pork. Garnish with currants or sunflower seeds if you desire. In small saucepan heat 2 tsp. vegetable oil over medium heat; cook 1 minced shallot until soft, about 2 minutes. Add 1-1/2 cups chicken broth and bring to a boil. Stir in 1 cup couscous and grated rind of 1 lemon. Remove from heat, cover and let stand for 5 minutes. Stir in 2 tbsp. chopped fresh herbs such as basil, oregano, thyme or rosemary or 1 tsp. dried. Diane O’Shea, P.H.Ec., is a professional home economist and Family Studies (Home Economics) educator. Days are kept busy as a secondary school teacher, department head and Family Studies lecturer at the Faculty of Education, Western University. Now retired from O'Shea's Farm Fresh Vegetables and Berries, there is time for the four children, their spouses and three grandkids. Diane is presently busy planning for the Canadian Symposium for Home Economics and Family Studies Educators in February 2017. Here she shares her favourite topping for seasonal fruit. Diane’s Strawberries ‘N’ Cream O’Shea fell in love with strawberries and Devonshire cream during a trip to England many years ago. The O’Shea farm proudly produced summer and day neutral strawberries for over 20 years. This is her Greek yogurt-based alternative. While similar to Devonshire cream in consistency, this recipe provides a delicious richness with the bonus of being low in fat. Enjoy the berries and all the seasonal Ontario fruits coming to the markets with this simple topping. And, it’s short order, too! 2 cups fresh strawberries, hulled and sliced or other seasonal fruit Topping: 2 cups low fat, Greek-style natural yogurt 3 tbsp. granulated sugar 1 tbsp. lemon juice or 1 tsp. almond extract Combine yogurt, sugar and lemon juice or almond extract. Spoon over fresh berries or fruit. Garnish as desired. Makes 4 servings. In spring 2016, Maria Depenweiller led a series of culinary master classes across Canada for a unique audience. Two companies that manufacture specialty medical foods organized low protein cooking demonstrations in order to help families with individuals who have inherited metabolic disorders to learn how to cook gourmet and simple dishes at home. Maria used low protein baking mixes and pastas to create full menu of low protein dishes and showcased her work in Vancouver, Toronto and Ottawa.
As part of activity of her consulting business The Wooden Spoon (www.thewoodenspoon.ca) Maria focused on lack of communication between companies who manufacture the specialty foods, dietitians and the patients. Dietitians gave prescriptions and dietary advise, manufacturers provided the specialty foods but no one was available to demonstrate how these foods were supposed to be prepared. As most patients with inherited metabolic disorders were diagnosed in early childhood, cooking up a low protein meal was a puzzling task for mothers. A Professional Home Economist turned out to be the perfect fit to fill the gap between patients, food manufacturers and dietitians who closely follow their patients and adjust their dietary needs throughout their lifespan. Maria’s culinary demonstrations helped the patients to learn essential cooking skills, required to cook healthy home meals that fit their highly restrictive diets and provided useful tips on various uses of the specialty foods. According to the feedback the culinary events were a great success and were much appreciated by all – the organizers, the patients as well as the dietitians. Another round of similar events is expected for next year. Maria Depenweiller, P.H.Ec. The Farm and Food Care spring media tour took place on June 8th at Gwillimdale Farms, and many of our OHEA members were there! Thank you to Barb Holland, P.H.Ec, Pat Moynihan-Morris, P.H.Ec, Teresa Makarewicz, P.H.Ec, Olga Kaminskyj, P.H.Ec, Bridget Wilson, P.H.Ec for sharing these photos. It’s a fact! Canadians waste food – especially fresh produce. With careful planning, and proper storage, families can save money and time and always have nutritious produce on hand for quick and healthful meals.
Tips to Reduce Waste, Save Money and Enjoy More Produce
This flavourful, nutrient-packed soup served with a thick slice of whole grain bread is sure to satisfy. 8 cups (2 L) ‘low-sodium’ chicken or vegetable broth 2 large baking or yellow-fleshed potatoes, peeled and diced (about 3 cups/750 mL) 2 leeks, white and light green parts only, thinly sliced 2 cups (500 mL) thinly sliced green cabbage 2 cups (500 mL) small cauliflower florets 3 carrots, sliced 2 stalks celery, sliced 1 bay leaf 1 can (19 oz/540 mL) white kidney beans, drained and rinsed 1/3 cup (75 mL) each, chopped fresh dill and fresh parsley 1/4 tsp (1 mL) freshly ground pepper Salt to taste In a large pot, combine broth, potatoes and leeks. Cover and bring to boil over high heat. Add cabbage, cauliflower, carrots, celery and bay leaf. Cover and return to boil. Reduce heat to medium-low. Simmer gently for 20 minutes or until vegetables are tender-crisp. Add beans, dill, parsley, pepper and salt to taste. Simmer, uncovered for 10 minutes or until beans are heated through. Remove bay leaf and serve. To store, let cool for 30 minutes; refrigerate, uncovered, in a shallow container until cold. Cover and refrigerate for up to 3 days. Reheat slowly. Makes 8 -10 servings. Helpful Hints: Substitute kidney beans with 2 cups (500 mL) frozen lima beans. Fresh herbs are a must in this recipe and can be increased to suit your taste. No leeks? No worries. Use 1 cup (250 mL) chopped shallots or cooking onion. Teresa Makarewicz, P.H.Ec. is an Ancaster-based Professional Home Economist and owner of Foodgroups Consulting. An expert in recipe development, testing, food styling and media presentations, Teresa has focused much of her food and nutrition career teaching consumers how to use local produce. She is a member of the Ontario Home Economics Association My name is Juliana VanderMey. From my last name you have probably already guessed I am of Dutch descent. I grew up in the city of Mississauga, Ontario and moved to London, Ontario to pursue a degree in Foods and Nutrition at Brescia University College, affiliate of Western University. I have recently graduated with a BScFN Honours Specialization in Nutrition and Dietetics and a Minor in Psychology. Throughout my degree I have taken advantage of many opportunities in the Foods and Nutrition field. One of my greatest achievements was working on a research project with Dr. Latifeh Ahmadi. Our research on Flixweed Oil was accepted for presentation at the 2015 American Oil Chemist's Society Annual Summit. I will be returning to Brescia to pursue a Professional Diploma in Dietetic Education and Practical Training in May of 2017 to pursue my dream of becoming a Registered Dietitian. Upon graduating from this degree, I hope to get into nutrition education to help increase awareness on various nutrition issues and the policies and guidelines associated with them.
My passions are not just limited to nutrition. In Mississauga I was very involved in music, playing Piano for 14 years and Baritone and Trombone for 4 years. This passion for music got me involved in Western's Marching Band as a Trombonist. Outside of school I am an avid budgie breeder, having raised around 20 chicks since starting off. Coincidentally, my nutrition degree came in handy with this as a breeding hen and her chicks require specific diets for optimal health and growth. Overall, I am a very proud alumni of Brescia, and am honoured to be accepted into the Ontario Home Economics Association. I hope to do great things with not only the RD designation, but also the PHEc designation. Thanks, Juliana VanderMey |
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