Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals

Contributor(s): Material type: TextSeries: Open textbook libraryDistributor: Minneapolis, MN Open Textbook LibraryPublisher: Toronto, Ontario Ryerson University 2019Copyright date: ©2019Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
Subject(s): LOC classification:
  • RA773
  • RA440
Online resources:
Contents:
Chapter 1: An Introduction to Canada's Food Guide -- Chapter 2: Nutrition Labelling -- Chapter 3: Integrating the Food Guide into the Nursing Process
Subject: This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.
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Chapter 1: An Introduction to Canada's Food Guide -- Chapter 2: Nutrition Labelling -- Chapter 3: Integrating the Food Guide into the Nursing Process

This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

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In English.

Description based on print resource

Freely available e-book