Symposium 2009
The Plate and Beyond: New Perspectives on Food and Nutrition
The Symposium 2009 featured an outstanding group of speakers who explored new perspectives in nutrition practice and education. A range of stimulating topics was presented, including nutrient profiling and the innovative use of technology in everyday practice.
Symposium 2009 Presentation Summaries
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Defining Healthy Food: the Nutrient-Rich Foods Index
The Nutrient-Rich Foods (NRF) Index—a science-based, consumer-driven system of food guidance—enables people to build and enjoy healthier diets by getting the most nutrition from their calories. The NRF Index is founded on nutrient profiling, the science of ranking and/or classifying...
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Food beyond Nutrients in Prevention of Chronic Disease
In 2007, Canada’s healthcare spending represented more than 10% of the GDP and it continues to outpace inflation and population growth; in fact, it accounts for a whopping 50% of provincial budgets. The cost of healthcare in Canada appears to rise in step with the nation’s body mass...
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On the Menu—The Future of Family Meals
While a fair amount of research has been conducted on the subject of family meals, it’s difficult to compare prevalence data. However, one thing we do know is that the benefits of family meals are difficult to overstate and that the long-term effects are substantial. Eating meals as a...
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Innovative Use of Technology to Facilitate Nutrition Practice and Education: a View from the Age of the Internet and Global Telecommunications
At the dawn of the 21st century, the rapid evolution of the Internet and mobile telecommunication devices is giving humans, perhaps for the first time in their history, the speed and efficiency they need to connect with each other, to learn from each other, and to transmit and disseminate...
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Speakers
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Adam Drewnowski, PhD
Professor, Epidemiology; Director, Center for Public Health Nutrition and Nutritional Sciences Program, University of Washington
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G. Harvey Anderson, PhD
Professor, Departments of Nutritional Sciences and Physiology; Director, Program in Food Safety, Nutrition and Regulatory Affairs, University of Toronto
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Mary Sue Waisman, MSc, PDt, FDC
Dietitian, Professional Chef, Nutrition Consultant and Cookbook Author: ALL ABOUT FOOD Nutrition Consulting, Halifax, Nova Scotia
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Heidi Bates, BSc., RD
Consulting dietitian, Tri-Nutrition Consulting; Instructor, Northern Alberta Institute of Technology; Director, Integrated Dietetic Internship, Department of Agriculture, Food and Nutritional Sciences, University of Alberta
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Alejandro R. Jadad, MD, DPhil, FRCPC, FCAHS
Chief Innovator and Founder, Centre for Global eHealth Innovation; Canada Research Chair in eHealth Innovation; Rose Family Chair in Supportive Care; Professor, Departments of Health Policy, Management and Evaluation, and Anesthesia; Dalla Lana School of Public Health, University Health Network and University of Toronto
