Food Budgeting
Vegetarian Proteins Try: 450grams of lean ground beef = $5.60 vs. 450grams lentils = $1.00 If you did ½ lean ground beef and ½ lentils it would be = $3.20 for 6 servings or $0.53/serving ONLY lean ground beef = $5.60 for 6 servings = $0.93/serving SAVINGS of $2.40 from one meal Choose vegetables and…
Eating by the Season
What does eating by the seasons mean? Fall Vegetables: artichoke, beets, beet greens, bell peppers, broccolini, Brussels sprouts, butternut squash, carrots, cauliflower, celery root, chard, corn, eggplant, fennel, garlic, leeks, parsnips, potatoes, radishes, spinach, sweet potatoes, wild mushrooms Fruits: apples, chestnuts, cranberries, limes, melon, pears, plums, pomegranate, raspberries, tomatoes Nuts and seeds: almonds Meat: duck, lamb, partridge, rabbit, venison Seafood: Lobster, clams, mussels Winter Vegetables:…
Heart Health
Why Is Heart Health Important? Making heart healthy changes can have an impact other areas of health. It can help prevent or delay chronic disease such as Type 2 Diabetes. Lower your risk of cardiovascular disease, heart attacks and stroke. Heart disease can be preventable, but it is not reversible Making healthy changes can help…
It’s Time to Ditch New Years Resolutions
SAY GOODBYE TO THE “NEW YEAR, NEW YOU” MENTALITY. New Year, New You …. Why do you need a new you? Why do you need a new year to improve yourself or reset?
Diabetes
Diabetes Mellitus is a disease that interferes with the body’s ability to metabolize glucose, which we obtain from the food we eat. While the pancreas usually secretes insulin, a hormone that tells our body’s cells to absorb glucose from the bloodstream and use it for energy when our blood sugar rises after we eat. Have…
DIETITIANS DAY 2022
Today, March 16, 2022 is Dietitians Day! On the third Wednesday of March, we recognize Registered Dietitians across Canada as regulated healthcare professionals who support healthy living for all Canadians. Not only are dietitians committed to providing nutrition support, they also offer expertise to their communities and are continuously researching and developing programs to better serve their clients. Nutrition is a science that can be complex to understand, and it is the job of a Registered Dietitian to translate their knowledge of food and nutrition to help others embrace a healthy lifestyle.
To celebrate Dietitians Day this year, we wanted to give a few of our team members an opportunity to tell us why they love what they do. It’s no secret that the last few years have been challenging for everyone, so we’re taking every chance we get to remind ourselves (and our communities) why what we do is so important!
First, allow us to introduce our respondents. Karyn Sunohara is a Registered Dietitian, Chef and Owner of For the LOVE of FOOD. She is passionate about food and travel and aims to help her clients learn practical ways that they can approach nutrition. You can find more about Karyn and the specific areas she specializes in, here Meet the team .
Hannah Chapeskie is a dietetic intern and graduate of the Acadia University Nutrition and Dietetics program. She is passionate about health, wellness and nutrition, and looks froward to sharing her passion with others. To learn more about Hannah, check out her portfolio here Virtual Assistant Bios .
Gillian Skippon is a graduate of Acadia University with a Bachelor of Science in Nutrition and Dietetics. She is passionate about living an active lifestyle and has been greatly influenced by participating team sports. Growing up, she learned the importance of fuelling the body both for activity and for day to day living. To learn more about Gillian, head to our Meet the team page.
Why did you become a dietitian?
Karyn: “I have always wanted to work in the medical field but I am surprisingly squeamish when it comes to blood, vomit, broken bones and bodily fluids. As a dietitian, I am able to combine my two loves, which are nutrition and food, into one amazing career!”
Gillian: “Throughout my childhood and high school years I was always active and involved in sports, however I was unsure what I wanted to choose as a career. One year, I took a home economics course and became fascinated with nutrition and dietetics which led me to pursue a Bachelor’s degree in that field. Once I began taking classes such as community nutrition, I developed an interest in advocating for people who face food insecurity. I wanted to become a dietitian to be able to use my skills and knowledge to help those who may not have the adequate resources to handle this part of their health on their own.”
Hannah: “I grew up as a competitive dancer which is where my passion for health and food stems from. I have always enjoyed science and I love to learn new things! I found my happy medium in dietetics as I am constantly learning and get to use my knowledge to empower others to make food choices that support them mentally, physically and emotionally.”
What do you love about being a dietitian?
Hannah: “As a dietetic intern, I’m still finding my place in the word of dietetics. However, I love the fact that there are so many directions I can take my career. My favourite part of this job is getting to help others and connect with them through food.”
Karyn: “It’s important to me bring the love of food back into my patient’s homes. Often, the first time I meet with new patients they will label food as either good or bad. I don’t believe that any food is bad, unless its mouldy or makes you sick. I take an all foods fit approach; meaning that any food can be included in a healthy lifestyle. I love seeing patients rediscover their love of food.”
Gillian: ” As a future dietitian, I am excited to work in a team environment where I can collaborate and be involved in a multidisciplinary approach to patient/health care. I look forward to have the opportunity to provide others with the proper information and resources to make lasting impressions on their day to day lives.”
Don’t forget to thank a dietitian today! If you are a dietitian, we see you, we appreciate you and we’re cheering you on!
About Me
Food and culture were things I have always had a love for. When I was younger, I would sit at the kitchen counter and help my parents or grandparents cook. At a young age, I was fortunate to travel to all over the world, which strengthened my love for food and culture. I became even more invested in learning about the different cultures, food, languages and culinary techniques.
I hope you enjoy these recipes I have created!
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Crohn’s and Colitis
What are Crohn’s and colitis? Crohn’s disease and ulcerative colitis are the two most prevalent forms of inflammatory bowel disease (IBD). Crohn’s disease can impact any area of the gastrointestinal (GI) tract from mouth to anus, but most commonly manifests in the lower end of the small intestine (ileum) or in the first part of…
The Teal Pumpkin Project
What is the Teal Pumpkin Project? The Teal Pumpkin Project is a campaign started by FARE (Food Allergy Research & Education) to support children with food allergies, intolerances, and other food-related conditions, and to keep them safe during Halloween. The idea is that in addition to handing out the typical candy to trick-or-treaters, people will…
Fibre and IBS
Getting enough fibre can be challenging to get in on a daily basis especially if following the low FODMAP diet. Book in with one of our Registered Dietitians to get individualized support with this. What is fibre? Fibre is a type of carbohydrate that the body cannot digest. Most carbohydrates are broken down into sugar…
Low FODMAP Swaps
Following a low FODMAP diet can be challenging. These low FODMAP swaps will help you still enjoy your family favourites will small substitutions. Following a low FODMAP diet doesn’t mean it has to be flavourless. Low FODMAP food list:
DIETITIANS DAY 2022
Today, March 16, 2022 is Dietitians Day! On the third Wednesday of March, we recognize Registered Dietitians across Canada as regulated healthcare professionals who support healthy living for all Canadians. Not only are dietitians committed to providing nutrition support, they also offer expertise to their communities and are continuously researching and developing programs to better serve their clients. Nutrition is a science that can be complex to understand, and it is the job of a Registered Dietitian to translate their knowledge of food and nutrition to help others embrace a healthy lifestyle.
To celebrate Dietitians Day this year, we wanted to give a few of our team members an opportunity to tell us why they love what they do. It’s no secret that the last few years have been challenging for everyone, so we’re taking every chance we get to remind ourselves (and our communities) why what we do is so important!
First, allow us to introduce our respondents. Karyn Sunohara is a Registered Dietitian, Chef and Owner of For the LOVE of FOOD. She is passionate about food and travel and aims to help her clients learn practical ways that they can approach nutrition. You can find more about Karyn and the specific areas she specializes in, here Meet the team .
Hannah Chapeskie is a dietetic intern and graduate of the Acadia University Nutrition and Dietetics program. She is passionate about health, wellness and nutrition, and looks froward to sharing her passion with others. To learn more about Hannah, check out her portfolio here Virtual Assistant Bios .
Gillian Skippon is a graduate of Acadia University with a Bachelor of Science in Nutrition and Dietetics. She is passionate about living an active lifestyle and has been greatly influenced by participating team sports. Growing up, she learned the importance of fuelling the body both for activity and for day to day living. To learn more about Gillian, head to our Meet the team page.
Why did you become a dietitian?
Karyn: “I have always wanted to work in the medical field but I am surprisingly squeamish when it comes to blood, vomit, broken bones and bodily fluids. As a dietitian, I am able to combine my two loves, which are nutrition and food, into one amazing career!”
Gillian: “Throughout my childhood and high school years I was always active and involved in sports, however I was unsure what I wanted to choose as a career. One year, I took a home economics course and became fascinated with nutrition and dietetics which led me to pursue a Bachelor’s degree in that field. Once I began taking classes such as community nutrition, I developed an interest in advocating for people who face food insecurity. I wanted to become a dietitian to be able to use my skills and knowledge to help those who may not have the adequate resources to handle this part of their health on their own.”
Hannah: “I grew up as a competitive dancer which is where my passion for health and food stems from. I have always enjoyed science and I love to learn new things! I found my happy medium in dietetics as I am constantly learning and get to use my knowledge to empower others to make food choices that support them mentally, physically and emotionally.”
What do you love about being a dietitian?
Hannah: “As a dietetic intern, I’m still finding my place in the word of dietetics. However, I love the fact that there are so many directions I can take my career. My favourite part of this job is getting to help others and connect with them through food.”
Karyn: “It’s important to me bring the love of food back into my patient’s homes. Often, the first time I meet with new patients they will label food as either good or bad. I don’t believe that any food is bad, unless its mouldy or makes you sick. I take an all foods fit approach; meaning that any food can be included in a healthy lifestyle. I love seeing patients rediscover their love of food.”
Gillian: ” As a future dietitian, I am excited to work in a team environment where I can collaborate and be involved in a multidisciplinary approach to patient/health care. I look forward to have the opportunity to provide others with the proper information and resources to make lasting impressions on their day to day lives.”
Don’t forget to thank a dietitian today! If you are a dietitian, we see you, we appreciate you and we’re cheering you on!
About Me
Food and culture were things I have always had a love for. When I was younger, I would sit at the kitchen counter and help my parents or grandparents cook. At a young age, I was fortunate to travel to all over the world, which strengthened my love for food and culture. I became even more invested in learning about the different cultures, food, languages and culinary techniques.
I hope you enjoy these recipes I have created!
Subscribe to My Blog
Get new content delivered directly to your inbox.