In March, let's talk about nutrition!

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PLEASE NOTE: This guide was originally written in French. If you are using the English version of our site, you will see an automatic translation. You can change the language from the menu in the site header or see our English language guides here.

The month of March is an opportunity to learn about the benefits of healthy nutrition. In fact, throughout the month, Dietitians of Canada highlight several tools and initiatives to support the importance of good nutrition.

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This year, dietitians have a desire to create a healthier future through food. By using awareness, mobilization and action, they want to act as a vehicle for change in society. For example, they can address misinformation related to food choices or justice and sovereignty of access to food.

"During Nutrition Month 2022, dietitians will explore the key "ingredients" needed to change our food systems and ensure a healthier future. These ingredients will take the form of actions that can improve people's health as well as systemic changes that can be made, not only for today, but for the future."

Dietitians of Canada, March 2022

How do we know what is healthy and what is not? Are there fats to avoid? How much water should I drink each day? Are all sugars bad for us? Many questions that will be answered by Canada's new Food Guide. In 2019, the Canadian government launched its new reference for healthy eating. In this guide, there is no longer any question of prescribed portions as in the old one dating back to 2007, but rather a range of choices and strategies for, for example, consuming more vegetables and fruit, sharing more meals as a family or forgoing processed foods and sugary drinks. Examples include here a section on the benefits of protein foods on the body.

“THE REVISION OF THE FOOD GUIDE WAS THE IDEAL OPPORTUNITY TO TAKE OUR BEHAVIOR ON A NEW WAY. IT IS USED AS A REFERENCE FOR DRAWING UP MENUS AND FOOD BUDGETS FOR MOST PUBLIC ESTABLISHMENTS, INCLUDING SCHOOLS AND RESIDENCES FOR SENIORS; IS TAUGHT TO STUDENTS; AND IS USED BY INDUSTRY, RETAILERS AND CONSUMERS TO PRODUCE WHAT WE EAT. "

Huffington Post, February 20, 2019

 

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