by Sandra Venneri, B.Sc. (Hon), P.H.Ec. We hear buzz words all the time in the health, nutrition and food industries. The one that I believe that covers so many bases that everyone should know is Food Literacy. Becoming part of a new generation of Professional Home Economists (P.H.Ec.) was a very easy decision to make when applying for my designation. It was my way of life. It is something today's society views as very traditional, almost 1950s-ish, yet is more relevant than ever! Food literacy is a part of what a PHEc is able to teach, mentor or guide families, individuals and community groups in. It encompasses not only food and cooking skills, but grocery budgets, local foods and farmers (think farm to fork initiatives), environmental sustainability and food security, backyard and container gardens and so much more. At a time with obesity and health issues on the rise, everyone finds preventative health a priority. Yet there are many obstacles to leading a healthy life in this fast-paced, technologically driven world. So the Ontario Home Economics Association has launched a new website, www.food-literacy.ca, to promote how to get back to the basics of learning, building self-confidence as well as encouraging our communities to get excited and more knowledgeable about our food in so many different ways. I encourage you to visit the website and learn more about Food Literacy and the buzz surrounding it. We are not born with the knowledge and skills in food, cooking and nutrition; it is learned and some recent generations and people have missed out on this lesson - maybe even you! And we can always learn more than we did before (never stop learning and growing). Check out the website and you might just find out something new and interesting that will make your day easier or your lifestyle even better. After all, everyone has to eat every day to provide nourishment for body, mind and soul. So let's get back to the basics that might have been lost along the way. Please visit http://www.ohea.on.ca/uploads/1/2/6/0/12605917/food_literacy_release.pdf for a great article by Mary V. Carver, P.H.Ec. recently published on the same topic. Sandra Venneri is a Professional Home Economist with a degree in Nutritional & Nutraceutical Sciences. She is currently working towards becoming a Registered Dietitian at Brescia University College. Her passion for a holistic life is evident on her social media sites. Twitter: @nutritionbites8, Facebook: nutritionbitescanada and Instagram: nutritionbites.
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by Mary Carver, P.H.Ec. Food Preservation – The Science You Eat is an exciting new exhibit that opened at the Agriculture & Food Museum at the Canada Experimental Farm on Prince of Wales Drive, Ottawa on May 13th. ‘The exhibit highlights the role science plays in delaying food decay and keeping food nutritious and safe from farm to fork. In this interactive museum experience, explore the fascinating world of food preservation both at home and in larger scale operations. Learn the scientific reason why long-used methods of food preservation continue today and discover new innovations that will affect our food choices into the future. You’ll find something to feed your mind and imagination on the menu!’ Ottawa-based Professional Home Economist and food preservation expert, Ellie Topp, author and co-author of several cookbooks including The Complete Book of Small Batch Preserving served as a volunteer on the National Advisory Committee for two years planning the exhibit. The outcome is impressive! The exhibit is another not-to-be-missed attraction to Ottawa and to Canada’s museums. It appeals to those who recall Grandma’s kitchen, to kids of all ages and to those taking up food preservation as a modern-day trend to improve food literacy. Learn more here! Ellie Topp, P.H.Ec. (L) and Kerry-Leigh Burchill, Director General for Canada Agriculture and Food Museum, members of the Advisory Committee, stand before an impressive showcase of preserved food at the New Preservation Exhibit. Mary V. Carver, P.H.Ec., is an Ottawa-based Professional Home Economist and an active member of the Ontario Home Economics Association. Ontario Home Economics Association (OHEA) a self-regulated body of Professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life. For further information, please contact: Ontario Home Economics Association, 1225 Meadowview Rd., RR #2 Omemee, ON K0L 2W0 Phone: 705-799-2081 / Email: [email protected] / Website: www.ohea.on.ca OHEA is grateful for support from the Gwenyth Bailey Simpson Communications Award provided by the Canadian Home Economics Foundation Although peer-reviewed, this release may not reflect the views of all OHEA members. Ontario Home Economics Association © 2014 by Mary Carver, P.H.Ec. Two keywords appear in definitions of food literacy – ‘knowledge and skills.’ The Food Literacy for Life Study (2013) describes “a set of skills and attributes that help people sustain the daily preparation of healthy, tasty, affordable meals for themselves and their families.” Knowledge of food security and local food further explains food literacy. Despite healthy lifestyle trends, there is growing concern about a general lack of time, knowledge and skills to prepare healthful, affordable meals at home. Kids today rarely learn to cook. Families microwave a commercially prepared entrée, or eat-out en route to their next activity. Not a serious issue − until the habit becomes a frequent practice. And it does! Author Michael Pollan says “the problem is that what we often eat, is not real food. We’re consuming it on the run – in the car, in front of the TV, and increasingly alone.” Home cooking began to decline in the mid 1960’s about the time more women sought employment outside the home. The food industry was quick to liberate women from the kitchen after a long workday. Disposable income had increased. Processed food, prepared entrees and fast food outlets answered the call for help. Ready-to-eat and super-sized servings increased consumption of fat, sugar and sodium. As rates of home cooking decreased, rates of obesity increased. It seems Type II diabetes and heart disease followed suit. Clearly, home cooking has benefits! Rosie Swartz, RD writes, “It’s pretty tough to meet nutrition recommendations unless you’re making meals yourself. A Community Health Study showed that Canadians consume a daily average of 3,000 milligrams of sodium. Twice the daily recommendation! The culprit? Processed foods which deliver a whopping 77% of that sodium.” Consider this! We have more control over what we eat than we do over many other aspects of our lives! “We need to understand food from the ground up” claims the Harvard University Food Literacy Project. People must know where and how food is produced to make more-informed choices. Produce that spends ten days in transport or two weeks in a fridge has lost some valuable nutritional benefit. Everyone needs food skills. Bill Hullah, President of the Community Share Food Bank, Toronto, says, “Recipients will turn down good quality donated produce when they don’t know how to prepare it.” “Improved food literacy would advance the health of Canadians,” the Conference Board of Canada reports. Many people can’t understand food labels, make a meal at home, stick to a food budget or reduce food waste. The irony? Those exact topics are integral parts of high school Family Studies curriculum. Home Economics was re-branded Family Studies, years ago. Twenty new and revised Family Studies courses were released by the Ontario Ministry of Education in 2013. Several of these optional courses are Food and Nutrition related and need to be prioritized. Healthy eating must be a focus in all grades. Family Studies curriculum tucks under the Social Sciences and Humanities umbrella (Ontario Ministry of Education). Home Economists call on the Government of Ontario to make at least one Food & Nutrition course compulsory. They also call on individuals to improve food literacy at home and in the community. Many families claim they simply don’t have time to prepare meals from scratch; others complain food is too expensive. A well-stocked pantry and a repertoire of easy recipes, are invaluable in the quick preparation of healthful, budget-friendly meals from scratch. The secret is in the ‘planning’ to save time and money, reduce waste and the recurring temptation to eat-out. Whether destined for college, university or the workplace, all students need food education to put healthful, safe, affordable meals on the table. That’s a societal responsibility. Tips to Improve Food Literacy
Mary V. Carver, P.H.Ec., is an Ottawa-based Professional Home Economist and an active member of the Ontario Home Economics Association. Ontario Home Economics Association (OHEA) a self-regulated body of Professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life. For further information, please contact: Ontario Home Economics Association, 1225 Meadowview Rd., RR #2 Omemee, ON K0L 2W0 Phone: 705-799-2081 / Email: [email protected] / Website: www.ohea.on.ca OHEA is grateful for support from the Gwenyth Bailey Simpson Communications Award provided by the Canadian Home Economics Foundation. Although peer-reviewed, this release may not reflect the views of all OHEA members.
by Maria Depenweiller, P.H.Ec.
Whole grains are an important part of a healthy diet. These nutritious complex carbohydrates are typically low in fat and a great source of fibre, B-vitamins and minerals. Canada’s Food Guide to Healthy Eating recommends that at least half the grains we eat daily should be ‘whole’ grain. Delicious whole grain options such as barley, quinoa (technically a seed not a grain), brown rice, wild rice, buckwheat and millet are widely available, affordable and easy to prepare. Tips for Serving Whole Grains More Often:
Add whole grain goodness to family meals with the following easy recipes: Steamed Millet with Pan-roasted Portobello Mushroom and Onions 1 cup (250 mL) millet, well rinsed and drained 2 cups (500 mL) water 1 small onion, finely chopped 1 large Portobello mushroom, finely chopped 3 Tbsp (45 mL) canola oil ½ tsp (2 mL) salt 1 tsp (5 mL) ground black pepper 1. In a small saucepan, cover millet in water. Cook on medium heat for approximately 20 minutes, until all water is absorbed and millet is fluffy and soft. 2. In a frying pan, heat canola oil with black pepper. Sauté onions with mushrooms until onions turn golden brown. Season with salt. 3. In a large bowl, gently toss together the cooked millet, mushroom and onion. Serve hot as a main course or as a side dish. Makes 6 servings. One side serving = ½ cup (125 mL). By: Mary Carver, P.H.Ec.
The United Nations (UN) has declared 2014 as the International Year of Family Farming. The proclamation aims to increase awareness of the importance of family farming in addressing world issues such as poverty, food security and protection of the environment. The goal of the declaration is to ‘reposition family farming at the centre of agricultural, environmental and social policies in national agendas.’ The UN hopes that it will spur discussion at local, national and international levels of governments. The decree includes both developing and developed countries, including Canada. The UN defines family farming as ‘all family-based agricultural activities, and it is linked to several areas of rural development. Family farming is a means of organizing agricultural, forestry, fisheries, pastoral and aquaculture production which is managed and operated by a family and predominantly reliant on family labour, including both women’s and men’s.’ By: Allison Jorgens, P.H.Ec
Many processed foods are laden with sugar adding surplus calories to today’s meals. Soft drinks, fruit juice beverages, confectionary products, baked goods, breakfast cereals, and yogurt can all be culprits of calorie overload due to sugar. High caloric intake is a known contributor to obesity and Canadian waistlines continue to expand. The Public Health Agency of Canada reports that the rate of obesity in Canada is close to 25%. Currently, there is insufficient scientific evidence upon which to recommend limits on sugar intake. Unfortunately, this makes it difficult for Canadians to gauge – how much is too much? Tips For Packing Healthy Lunches:1. Follow Canada’s Food Guide - choose foods from all four food groups every day:
2. Tuck in a healthy treat such as a homemade muffin, oatmeal cookie, or a low-fat granola bar. 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. By Teresa Makarewicz, P.H.Ec.
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
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