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Concurrent [clear filter]
Wednesday, May 11
 

11:15

Community initiatives to help clients, patients and the public overcome a challenging food environment
This concurrent session features examples of how dietitians can support the creation of healthier food environments and help their clients, patients, or the public navigate the current food environment.


Guys Can Cook! Best Practices: Nutrition Games, not Hunger Games!
Guys Can Cook! Project (GCC Project) is cross-sectoral partnership involving seven community health centers. The project is funded by Ontario Trillium Foundation to deliver series of capacity building and skills development workshops to male youth ages 13 to 18 in seven neighbourhoods according to community health centres catchment areas. Guys Can Cook! workshops include food skills, nutrition education and job search preparedness components. Over the past two years GCC Project boasts over 100 graduates, 7 trained peer leaders and 14 programs delivered across seven neighbourhoods. Our graduates demonstrate improved culinary skills, increased knowledge about healthy eating practices and awareness about their food choices.


Let's Talk Food Lambton Community Food Assessment
A Community Food Assessment is currently underway in Lambton County. This presentation will discuss how local food system stakeholders collaborated to conduct an environmental scan, identify community food assets and gaps, and determine food-related priorities. These steps are informing the creation of recommendations for proposed action to improve access to healthy food, access to local food, and food knowledge and skills in Lambton County.


Souper Sisters
Souper Sisters is a innovative initiative of the Port Hope Community Health Centre that provides nutritious homemade soups made from excess freshly donated produce. In this session, participants will learn how a simple meal like soup has impacted clients and community of the Port Hope Community Health Centre, including creating a culture of wellbeing, expanded healthy eating choices for clients, and educational opportunities. Participants will be provided an overview of the logistics needed to initiate this project, barriers faced, and how this project has evolved over a two year period.  

Speakers
avatar for Simone Edgington

Simone Edgington

Public Health Nutritionist, Lambton Public Health
Simone has been a Registered Dietitian with Lambton Public Health since 2008. With a focus on food security, she promotes healthy eating by planning, developing, implementing and evaluating nutrition programs and supporting healthy public policy development. As Co-Chair of the Sarnia-Lambton... Read More →
avatar for Julia Fursova

Julia Fursova

Project Coordinator, Four Villages Community Health Centre
I wear many hats – I am an educator, researcher, an artist and a parent.  I am passionate about food justice, health equity and participatory education. Currently, I am a Project Coordinator for the Guys Can Cook! project with the Four Villages Community Health Centre and a second... Read More →
avatar for Adam Hudson

Adam Hudson

community dietitian, port hope chc
As a community dietitian, I use my nutritional education and culinary background to take a client-centered approach that focuses around nutritious and wholesome food. I am an advocate for bringing food back to the table and believe that culinary education for both clients and... Read More →


Wednesday May 11, 2016 11:15 - 12:15
Armory

11:15

Making healthy eating possible: Social justice, food prices, and access
Making Healthy Eating Possible - A social justice issue?

It is often said that we seek to make "the healthy choice the easy choice." But is the healthy choice possible for all Ontarians? Could it be that current policies and environments favour healthy eating among certain individuals or groups while disadvantaging others? If so, what can we do about this? Join Dr. Catherine Mah as she explores these questions using the lens of health equity: equalizing health opportunities for all regardless of social status or circumstance. You will also learn how the concept of health equity impacts your work to transform the food environment and promote healthy eating.



Accessing healthy food in the modern lifestyle: The link between transportation, shopping habits and healthy eating

 

Eating a healthier diet is often not as simple as choosing to eat healthier foods. The pressures and demands of modern life require suitable and convenient access to healthy, affordable food to enable healthy food choices. When grocery stores and other vendors that sell healthy foods are not easily accessible by car, active transportation, or public transit, the ability to eat healthy is hindered. Furthermore, current transportation systems and policy may preclude certain groups of people to eat healthy. In this session, you will explore the intersection of transportation, time use, the food environment, and healthy eating. You will learn about the importance of considering transportation and shopping habits in your efforts to help clients and the public to eat healthy and transform the food environment.

 

Moderators
Speakers
avatar for Catherine Mah

Catherine Mah

Assistant Professor, Memorial University Faculty of Medicine
Catherine L. Mah, MD FRCPC PhD leads the Food Policy Lab, a multidisciplinary program of research in the policy and practice of public health, with a focus on health-promoting innovations in the food system. Her work integrates population health intervention research and policy... Read More →
avatar for Michael Widener

Michael Widener

Assistant Professor, Department of Geography and Planning, University of Toronto
Dr. Michael Widener is an Assistant Professor in the Department of Geography and Planning at the University of Toronto – St. George. His research generally explores the many complex interactions between health and transportation in cities, with much of his recent work focusing on... Read More →


Wednesday May 11, 2016 11:15 - 12:15
Colony Ballroom

13:00

Collaborating with the private sector to make healthy eating possible
This session will explore examples of collaboration with the private sector to transform the food environment and support healthy food among public.


Freezing the puck on unsupportive food environments: A healthier recreation concession pilot project
Can a healthier recreation concession menu establish the same sales outcome as a traditional menu? This session discusses a collaborative pilot project that took place at a rural recreation facility during the 2015/2016 fall/winter season. A municipality, health unit, food supplier and local signage company worked together to monitor sales, operational costs, feedback, and promotions with the goal of creating a business model to advocate for healthier food environments within recreation facilities. Menu adjustments, competitive pricing, product placement and promotional strategies were used. This session will deliver a comprehensive sales analysis, feedback from various stakeholders, and recommendations for future work.


Working with retailers to make healthy eating possible
Grocery stores are a natural place for food and nutrition education.  As a leading retailer in Canada, Loblaw Companies Limited takes an active role in health promotion through the in-store Dietitian program and Guiding Stars.  Join Senior Director of Wellness Alexis Williams, RD as she speaks about some of the public-private collaborations Loblaw participates in to promote healthy eating and nutrition.



Moderators
avatar for Leslie Whittington-Carter

Leslie Whittington-Carter

ON Govt Relations Coordinator, Dietitians of Canada
Our Mission Dietitians of Canada is the voice of the profession supporting ethical, evidence-based best practice in dietetics advancing the profession's unique body of knowledge of food and nutrition supporting our members in their diverse and rewarding roles as leaders... Read More →

Speakers
KN

Katie Neil

Public Health Dietitian, Oxford County Health Unit
Katie is a Registered Dietitian and the Public Health Nutritionist for Oxford County Public Health. She completed a Masters of Applied Nutrition at the University of Guelph in 2013 and will be continuing her education this fall beginning a Masters of Public Health through the... Read More →
avatar for Alexis Williams

Alexis Williams

Senior Director, Wellness, Loblaw Companies Limited
Alexis Williams is a Registered Dietitian and the Senior Director of Health and Wellness at Loblaw Companies Limited.  At Loblaw, Alexis is responsible for developing and implementing new health and wellness services and programs, most notably our in-store dietitian program and the... Read More →
avatar for Virginia Zimm

Virginia Zimm

President, Ontario Produce Marketing Association
Virginia Zimm is the President of the Ontario Produce Marketing Association. For more than 20 years the OPMA [a not for profit member funded association] has been the collective voice of the produce industry in Ontario representing its membership provincially, nationally and globally... Read More →


Wednesday May 11, 2016 13:00 - 13:50
Colony Ballroom

13:00

What are your community's food assets?

Food by Ward: Mapping Toronto's food assets
This session presents Toronto Food Policy Council's Food by Ward tool that maps Toronto's community food assets by ward. Participants will gain valuable insights on how to develop and use similar tools for advocacy and to support clients' and the public's efforts eat healthy in their respective food environments.


Food Access Mapping in Haliburton County

This session will share the findings of a Food Access Mapping report. The report was  a community effort as a result of Community Food Assessment conducted in Haliburton County. The purpose of the assessment was to conduct an inventory of food access points in Haliburton County, including the creation of maps to support visual analyses and information sharing. These maps are intended to assist with representing baseline information about food access points and help inform long-term planning and actions that support community food security.




Moderators
MM

Michele MacDonald Werstuck

Registered Dietitian, Hamilton and McMaster Family Health Teams/Chair, Primary Health Care Action Grou

Speakers
RK

Rosie Kadwell

Public Health Dietitian, Haliburton, Kawartha, Pine Ridge District Health Unit
Rosie Kadwell is a Registered Dietitian with the Haliburton, Kawartha, Pine Ridge District Health Unit for over 20 years. Her main role is to facilitate the establishment of policies and environmental support to promote healthy eating and to ensure community food security through... Read More →
avatar for Tara Pearson

Tara Pearson

Council Member (Education), Toronto Youth Food Policy Council
Tara Marina Pearson is a Master’s student in Environmental Studies at York University passionate about Sustainable Food Systems, Social Justice, and storytelling. Over the course of her studies she has worked as an educator supporting public awareness campaigns for electronic and... Read More →
avatar for Melana Roberts

Melana Roberts

Co-Chair, Toronto Youth Food Policy Council
Melana Roberts believes inequity in our food system is one of the most pressing injustices in Toronto and Canada today. As a Coordinator for Malvern's Action Neighourhood Change Initiative, she develops, implements and monitors community development initiatives, systems, policies... Read More →


Wednesday May 11, 2016 13:00 - 13:50
Armory

14:00

Assessing your food environment: An intro to using a new user-friendly manual for food environment assessment (Leia Minaker, Propel Centre for Population Health Impact)

This session will present a new user-friendly manual for assessing local food environments developed by Health Canada, in collaboration with the Federal, Provincial and Territorial Group on Nutrition. The manual is intended to be a comprehensive and consistent tool that can be used and adapted in any community across Canada to assess the quality of the community food environment with respect to enabling healthy choices. The manual is currently being tested in four Canadian communities and the findings will inform refinement of the tool. The session will provide a practical overview of the manual and how it can be used.

 


Moderators
AL

Alexandra Lacarte

Public Health Dietitian, North Bay Parry Sound District Health Unit

Speakers
avatar for Leia Minaker, University of Waterloo

Leia Minaker, University of Waterloo

Assistant Professor, School of Planning
Leia Minaker is an assistant professor in the School of Planning at the University of Waterloo and an Affiliated Scientist at the Propel Centre for Population Health Impact. She received a PhD in public health from the University of Alberta in 2013, and currently holds a Canadian... Read More →


Wednesday May 11, 2016 14:00 - 14:50
Colony Ballroom

14:00

Resources and tools to help your clients, patients and the public navigate a challenging food environment
This concurrent session features examples of how dietitians can support the creation of healthier food environments and help their clients, patients, or the public navigate the current food environment.


Encouraging Healthier Eating with Half Your Plate
Half Your Plate is a new program that encourages Canadians to add more fruits and vegetables to every meal and snack. The Half Your Plate logo and messaging appears on produce packaging and is featured in many retailers across Canada. The program also has a free Dietitians’ Network to encourage feedback from the health community and share materials. Through simple messaging, tips, and recipes, Half Your Plate and Culinary Ambassador Chef Michael Smith are helping Canadians eat more produce, one meal at a time.


Appetype- Using technology to promote mindful eating
In this session, participants will learn about Appetype, an online app that promotes mindful eating by using a daily quote to coach clients to a more holistic and goal oriented approach that doesn't focus on outcomes. It encourages behaviour change through the nourishment and physical activity journals using language to coach a mindful approach.


Recipe resource for Healthy Aging
Given Ontario’s rich agricultural sector, there is an opportunity to use a ‘food-first’ approach to promote nutrition and healthy aging. This presentation will share the development of an evidence-based resource to promote older adult’s consumption of nutrient-dense Ontario agriculture. The resource was created by a research team at University of Guelph and Agri-food for Healthy Aging, Schlegel-UW Research Institute for Aging. The resource features over 50 recipes and highlights the evidence-based age-related health benefits of the Ontario-grown foods, strategies to make preparation easier, and testimonials from older adults and Ontario farmers.


Moderators
DG

Danielle Gullo

Registered Dietitian, Southlake Academic Family Health Team

Speakers
avatar for Alison Duncan

Alison Duncan

Professor, University of Guelph
Alison M. Duncan, Ph.D., R.D. is a Professor and Associate Director of Research at the Human Nutraceutical Research Unit (HNRU), in the Department of Human Health and Nutritional Sciences (HHNS) at the University of Guelph. Following an undergraduate degree in Applied Human Nutrition... Read More →
avatar for Kori Kostka

Kori Kostka

Registered Dietitian, West Durham Family Health Team
Kori is a Registered Dietitian at the West Durham Family Health Team in Pickering, Ontario, Canada. There she has implemented Health At Every Size® (HAES) among the staff and patients. In her private practice setting, Kornutrition, she runs various mindful eating retreats within the community. Kori has a passion for spreading positive body image and HAES messages through social media daily. She is actively part of the National Eating Disorder Information Centre's Conference Steering Committee. She just released her mindful eating app Appetype for A... Read More →
VS

Vanessa Sherry-Schwarz

Communication Manager, Canadian Produce Marketing Association
Vanessa Sherry-Schwarz is the Communications Manager at the Canadian Produce Marketing Association. There she assisted with the development and launch of the Half Your Plate program, including working with key stakeholders such as dietitians and produce industry representatives to... Read More →


Wednesday May 11, 2016 14:00 - 14:50
Armory