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Thursday, November 15
 

7:30am

8:30am

Why does food literacy matter?
To start off the day, you will hear from two ‘food literacy champions’ who will share their insights on the potential for food literacy to empower people of all age groups to live well and inspire Forum attendees to take action on implementing strategies to improve food literacy in their area of work.

Why Food Literacy Matters: Implementation and Impact in Elementary Schools (Bary Finley)
Barb will share what she has learned during 12 years of programming in Vancouver schools.

Why does Food Literacy Matter? (Gwen Chapman)
Food literacy matters because everyday food practices matter. For those of us who work in the nutrition field, and indeed for many Canadians, the health implications of what people eat are top of mind. In this context, food literacy matters because it can be a tool to help people make healthier food choices, combating the diet related health problems that appear to be rampant in Canada and around the globe. But everyday food practices also interconnect with other significant issues of our time such as environmental sustainability, global hunger, and ethical issues like animal welfare and the quality of livelihoods of people who work in the food system. Conceptualized broadly, food literacy strengthens people’s knowledge about and ability to take action across all components of the food cycle, including food production, distribution, preparation, consumption, and waste handling. Food literacy matters because it holds the potential to transform the ways people act within the food system, bringing about positive change in critical areas.

Speakers
avatar for Gwen Chapman

Gwen Chapman

Dean of the College of Social and Applied Human Sciences, University of Guelph
Gwen Chapman is Professor and Dean in the College of Social and Applied Human Sciences, University of Guelph. Gwen received her Bachelor of Science (Home Economics) from the University of Saskatchewan, and her M.Sc. and Ph. D. in Nutritional Sciences from the University of Toronto... Read More →
avatar for Barbara Finley

Barbara Finley

Director, Project CHEF Education Society
The Project CHEF (Cook Healthy Edible Food) program was created by teacher and chef, Barb Finley. An educator (B.Ed., M.Ed.) for over twenty-five years, Barb has taught in Langley & Vancouver School Districts, UBC Faculty of Education, Dubrulle Culinary Institute and the Northwest... Read More →


Thursday November 15, 2018 8:30am - 9:00am
COLONY BALLROOM

9:00am

Food Literacy: A Critical Tool in a Complex Foodscape
Theme: Unpacking food literacy in a complex food environment
This session will explore how food literacy as a concept, skill set, health promotion strategy and educational tool can help people navigate a complex and ever changing foodscape. 

Our foodscape has never been more complex and confusing. Food is cheaper than ever and “nutrition” discoveries and branded “functional foods” promise to make life faster, easier and healthier. In the midst of this “cheap” abundance, too many Canadians are food insecure, afraid of food, and have nutrition-related illness. Sales of “ultra-processed” foods have skyrocketed and “Skip the Dishes” has exploded.  Opportunities to learn about food, nutrition and “cooking” are increasingly the domain of “food TV” and corporate “big food” while school-based programs are under threat. This talk will discuss “food literacy” as a concept, skill set, health promotion strategy and pedagogical tool. We will also examine whether food literacy is merely moral panic in our changing world, simply a re-branding of unexamined nutrition messages, or holds the potential to transform our relationships with our selves, our families and our communities.

Speakers
avatar for Dr. Joyce Slater

Dr. Joyce Slater

Associate Professor of Community Nutrition, Department of Food and Nutritional Sciences, University of Manitoba
Joyce Slater is an Associate Professor of Community Nutrition in the Department of Food and Human Nutritional Sciences, at the University of Manitoba where she teaches food and nutrition literacy education, and public health nutrition.  Joyce uses survey and mixed methods, and participatory... Read More →


Thursday November 15, 2018 9:00am - 9:35am
COLONY BALLROOM

9:35am

What is Food Literacy and How is it Measured?
Theme: Unpacking food literacy in a complex food environment
Hear about the research that has been conducted by the Locally Driven Collaborative Project (LCDP) to conceptualize and measure food literacy in Ontario.

In 2016, the LCDP Healthy Eating team of public health practitioners conducted a scoping review and identified 15 attributes of food literacy organized into five categories. This work has been published in the Journal of Public Health Nutrition. A subsequent Delphi was implemented involving several rounds of questions to obtain opinion from practitioners and experts working in food literacy on the validity, relevance and importance of the food literacy attributes most appropriate in the public health context (this study has been submitted for publication).

Currently, the LDCP team is working with a research team from the University of Toronto to develop and test a tool to measure food literacy with high-risk groups of youth (aged 16 to 19 years), young parents, and pregnant women (aged 16 to 25 years). The LDCP has had several opportunities to work collaboratively both nationally and internationally to provide input on the development of other food literacy indicators and questions.

Speakers
avatar for Elsie Azevedo Perry, RD, MSc

Elsie Azevedo Perry, RD, MSc

Public Health Nutritionist, Haliburton, Kawartha, Pine Ridge District Health Unit
Elsie Azevedo Perry has a BSc from the University of Alberta and a MSc from the University of Saskatchewan, specializing in Community/Public Health Nutrition. A Public Health RD for 19 years and has conducted practice-based research and evaluation in food security, school nutrition... Read More →


Thursday November 15, 2018 9:35am - 10:10am
COLONY BALLROOM

10:10am

10:30am

SESSION TITLE: Unpacking the Potential for Policy Initiatives to Advance Food Literacy for All
In this session, attendees will hear about policies, tools and resources at various levels (e.g., federal, provincial, municipal and other organizational settings) targeted to consumers and health intermediaries that impact food literacy.

Thursday November 15, 2018 10:30am - 10:30am
COLONY BALLROOM

10:30am

Population-level food literacy policies and interventions
This presentation will provide a mix of scientific findings, evidence-informed recommendations, and practical considerations about population-level food literacy interventions and conducting research with government stakeholders. Specifically, the presentation will examine:
  1. The national policy landscape in Canada as it pertains to food literacy and opportunities to evaluate the impacts on dietary practices. (Vanderlee)
  2. Findings from the Skills Study evaluating a mass media campaign to promote food literacy. Recommendations for cross-sector partnerships and impacts of the Eat Well Campaign (Food Skills) on Canadian parents will be discussed. (Fernandez)

Speakers
avatar for Melissa Fernandez

Melissa Fernandez

PhD Candidate, Université Laval
Melissa Fernandez is a member of the Ordre professionnel des diététistes du Québec and is the Associate editor / French Editor for the Canadian Journal of Dietetic Practice and Research. Melissa has contributed to international research projects in Barbados and Ghana and has worked... Read More →
avatar for Dr. Lana Vanderlee

Dr. Lana Vanderlee

CIHR Banting Postdoctoral Fellow, University of Toronto
Dr. Lana Vanderlee is a CIHR Banting Postdoctoral Fellow in the Department of Nutritional Sciences at the University of Toronto. Her research interests broadly examine the impact of food environment policies and interventions on diet and health behaviours. Her current postdoctoral... Read More →


Thursday November 15, 2018 10:30am - 11:05am
COLONY BALLROOM

11:05am

Educating for Children’s Health: Media Literacy and Food Marketing
SESSION TITLE: Unpacking the Potential for Policy Initiatives to Advance Food Literacy for All

Facing an increasingly complex food environment, children find it difficult to evaluate the health aspects of food packaging. Media literacy programs aim to teach children to identify, assess and evaluate messages from various sources, and this talk argues for a combination of media literacy and nutrition literacy in order to understand packaged foods. Detailing some of the challenges children face in understanding packaged foods, Dr. Elliot will present some key content modules from two evidence-based Media Literacy & Food Marketing Lesson Plans developed for elementary and junior high school children, and discuss the need and implications for such programming.

Objectives:
  1. Communicate the value of, and evidence base for, Media Literacy and Food Marketing education for children
  2. Detail the gaps of knowledge children and adolescents demonstrate when interpreting interpret packaged food products, and outline some of the key content modules from the evidence-based Media Literacy &Food Marketing Lesson plans
  3. Briefly outline evaluation protocol for the lesson plans

Speakers
avatar for Dr. Charlene Elliot

Dr. Charlene Elliot

Professor of Communications and Canada Research Chair in Food Marketing, Policy and Children's Health, University of Calgary
Charlene Elliott, PhD, is Professor of Communication at the University of Calgary and holds the Canada Research Chair in Food Marketing, Policy and Children's Health. Dr. Elliott has published extensively on food marketing, promotion and policy, and has edited several books, including How... Read More →


Thursday November 15, 2018 11:05am - 11:45am
COLONY BALLROOM

11:45am

Exhibits, Posters & Lunch
Thursday November 15, 2018 11:45am - 12:45pm
COLONY BALLROOM

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - COMMUNITY PROGRAMMING
The purpose of this session is to share learnings in the delivery of food literacy programming in various community settings, including enablers and barriers for success, sustainability, and impact.

FoodFit – the key ingredients for a successful health literacy program for low-income participants
(Alissa Vietth) Community Food Centres Canada (CFCC) and the Public Health Agency of Canada (PHAC) are mid-way through a 5 year multi-sectoral partnership project to develop and deliver FoodFit programs through program delivery partner organizations across Canada by 2021. The overall objective of the program is to promote healthier lifestyles for low-income community members with a focus on health literacy, food skills, group physical activity, and social supports. This presentation will share some emerging evaluation results and important components of the program curriculum and delivery model that are helping thousands of Canadians eat healthier, move more, and make new friends.

Evaluation of the Community Food Advisory Program (Chwen Binkley)
The Community Food Advisor (CFA) program has been running in Hamilton since 1996. The Program supports the healthy food systems initiatives and food strategy goals. While the program is an anecdotal success there has not been a formal evaluation to determine whether the program achieves its goals and objectives. An evaluation was conducted to explore the views of the program participants, the stakeholders and the CFA volunteers regarding their experiences with the program and perceptions of the continued need for the program.

Only bite off what you can chew: Making food literacy evaluation work for you (Diana Chard)
Hastings Prince Edward Health has been offering food literacy classes since 2015. Cooking with the Basic Shelf is a six week series of classes intended for adults living on low incomes and/or with limited food skills. The goal of the classes is to increase the confidence of participants in the kitchen, encourage trying new foods and new recipes, and to develop food literacy. Since the classes began they have been evaluated and revised based on the evaluation. This presentation will share lessons learned from the evaluation process.

Food as Medicine: Farm as Therapy: A multi-disciplinary approach to planning food-based social enterprise for Toronto Rehabilitation Institute (Adeline Cohen)
The UHN Urban Farm social enterprise is inspired by the transformation of hospital food environments to foster healthy behaviours and by the changing philanthropic landscape in Canada. A 18-month feasibility study and business planning process involved patients, clinical and administrative staff of the University Health Network (UHN) in co-creating a social enterprise that is financially independent of hospital funding while creating opportunities for patients to engage in therapeutic gardening and cooking programs.  The project aims to improve patient transition into home and community care by supporting research and therapy geared toward improving physical and mental health of Toronto Rehab patients.


Speakers
avatar for Diana Chard

Diana Chard

Registered Dietitian, Hastings & Prince Edward County Public Health
Diana Chard is a registered dietitian at Hastings Prince Edward Public Health. Her work focuses on promoting food literacy in the community. Over the past three years she has been responsible for planning, implementing, and evaluating a number of food literacy programs, including... Read More →
avatar for Adeline Cohen

Adeline Cohen

Senior Fellow, Open Lab, University Health Network
Adeline Cohen is a Senior Fellow at OpenLab, a design and innovation shop dedicated to finding creative solutions that transform the way healthcare is delivered and experienced. Her experience includes projects focused on engaging patients, hospital staff and caregivers at the University... Read More →
avatar for Chwen Binkley, RD

Chwen Binkley, RD

Public Health Dietitian, Hamilton Public Health Services
Chwen Binkley is a Public Health Dietitian with the City of Hamilton. Currently she is the Community Food Advisor Coordinator for the health unit. Chwen has worked on a wide variety of food skills projects with diverse people and community groups including children, adolescents... Read More →
avatar for Alissa Vieth

Alissa Vieth

Special Project Manager, FoodFit Program, Community Food Centres Canada
Alissa Vieth is the Special Project Manager for the FoodFit program at Community Food Centres Canada. As a Registered Dietitian with a Masters in Public Health, she brings her knowledge and experience in health promotion and behavioural change to the program.


Thursday November 15, 2018 12:45pm - 2:00pm
COLONY BALLROOM

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - INDIGENOUS PROGRAMMING
The purpose of this session is to share learnings in the delivery of Indigenous food literacy programming including enablers and barriers for success, sustainability, and impact. 

Make It Sacred: Making healthy choices (Kathleen Laforme & Crystal Bomberry)
We will explain how Indigenous Diabetes Health Circle (IDHC) heavily emphasizes the vital importance of traditional foods in achieving health and wellness in Indigenous communities.  By relying on sacred inherent knowledge, we take an active role in decolonizing our perceptions of what food and sustenance really is.  We do this by staying connected with our elders and sharing knowledge, tools, and resources that serve as a reminder of the good health of our ancestors.  A key factor in seeing better health outcomes across our nations is cultivating an understanding of how good holistic health is linked to traditional knowledge, traditional food sources, and mindful eating practices.

“Healthy Roots” program of returning to a Haudenosaunee diet: process and clinical outcomes from a pilot study on Six Nations of the Grand River (Kelly Gordon & Russell de Souza )
Researchers will share  their experiences with the "Healthy Roots" community initiative from conception through pilot testing and results. The initial purpose of the Healthy Roots initiative was to increase community and individual wellbeing by encouraging Six Nations of the Grand River community members to incorporate Haudenosaunee foods and traditional activities into their daily lives. This was a holistic approach to improving physical, mental, emotional and spiritual wellbeing towards growing stronger roots in each the individual and within the community.

Cooking in the Classroom - Implementing Student Nutrition Programs in northern remote First Nations communities  (Kanina Terry)
In Kanina’s role as the FNSNP coordinator, she supports the school nutrition programs running in 12 First Nation communities north of Sioux Lookout - 9 of which do not have all-season road access. Attendees will hear about how Kanina has supported these communities with menu planning, resource sharing, ordering support, transportation planning and school visits, among other duties. Kanina will also share insights from implementing a “Cooking in the Classroom” program during school visits to engage students in the enjoyability and importance of cooking.

Speakers
avatar for Crystal Bomberry

Crystal Bomberry

Diabetes Wellness Worker, Indigenous Diabetes Health Circle
Crystal Bomberry is a Mohawk woman of the Turtle Clan, and makes her home at Six Nations of the Grand River Territory.  She is a mother to two wonderful girls.  She has been with the IDHC team as a Family Wellness Worker since 2009, continuing on from a few years of prior work in... Read More →
avatar for Kathleen LaForme

Kathleen LaForme

Diabetes Wellness Coordinator - South, Indigenous Diabetes Health Circle
Kathleen LaForme is of both Mohawk of Six Nations and Mississaugas of New Credit First Nations.  She is the mother of 2 daughters, a son, and is a Grandmother.  She is the Diabetes Wellness Coordinator for the Indigenous Diabetes Health Circle (formerly SOADI), South Region for... Read More →
avatar for Russell de Souza, RD, ScD

Russell de Souza, RD, ScD

Assisstant Professor, McMaster University
Russell has worked as clinical and research dietitian for over 15 years, with a focus on reducing cardiovascular risk through diet.  He is a proud husband, and father to a very inquisitive 8-year old son.  He uses his clinical expertise alongside the approaches of nutritional epidemiology... Read More →
avatar for Kelly Gordon, RD, B.Sc (Nutri. Sci.)

Kelly Gordon, RD, B.Sc (Nutri. Sci.)

Community Dietitian, Six Nations Health Services
Kelly has worked as a Registered Dietitian for over 15 years, focusing on community health.  Kelly is Kanyen’keha (Mohawk) and a proud mother of two energetic children.  A graduate from McGill University, she has strived to use her education, opportunities and knowledge to work... Read More →
avatar for Kanina Terry

Kanina Terry

First Nation Student Nutrition Program (FNSNP) Coordinator, Kwayaciiwin Education Resource Centre
Kanina Terry is Anishinaabe from Obishikokaang (Lac Seul First Nation) and lives in the traditional territory of Lac Seul, in Sioux Lookout, Ontario. She is a trained chef, food enthusiast and craftsperson. Kanina works as the First Nation Student Nutrition Program (FNSNP) Coordinator... Read More →


Thursday November 15, 2018 12:45pm - 2:00pm
ARMOURY SUITE

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - PROGRAMMING FOR CHILDREN & YOUTH
The purpose of this session is to share learnings in the delivery of food literacy programming for children and youth, including enablers and barriers for success, sustainability, and impact. 

Growing Chefs! Headquarters - HQ Field Trips (Andrew Fleet)
HQ Field Trips provide a unique learning environment in which Grade 4-8 students can gain perspective and confidence in their place within a sustainable food system. Through fun, targeted activities, students gain hands-on experience with multiple components of a whole food system including growing, cooking, serving, and disposing of food products. The program is intended to foster critical thinking by challenging students to consider the impacts of their food choices on personal/community health, the natural environment, and global and local economies.

F2S: Ontario Digs In! -- Raising the Salad Bar (Shiba Anjum)
Farm to School: Canada Digs In! (F2SCDI) is a 3-year, evidence-based, multi-sectoral chronic disease prevention partnership led by Farm to Cafeteria Canada that is scaling up efforts to get healthy local foods into the minds, and onto the plates of students across Canada. A component of this initiative is to offer $10,000 Farm to School Salad Bar grants to schools in 5 provinces across the country. In Ontario the lead partner on this initiative is Sustain Ontario. Shiba will give an overview of the F2SCDI initiative and will share how food literacy is being integrated at Oakwood Public School, one of the 32 F2S program grantee schools in Ontario.

Food Literacy for Lunch (Susan Wright)
In Toronto, approximately 200,000 students are provided a healthy meal at school every day. At summerlunch+ we fill the gap in July and August by providing healthy, cooked-from-scratch meals to children in neighbourhoods who attend free summer camps. We teach food skills through daily lessons and hands-on food experiences, such as gardening, cooking with us in the kitchen and making DIY lunches. In this session we will introduce you to summerlunch+ and Olivia Cupido will talk about our Food Literacy Hub. In our first 3 years we delivered over 10,000 hours of food literacy education.

Teen2Chef: Development and Evaluation of a Food Skills Program for Adolescents (Mara Alexanian-Farr)
Improving food skills and nutrition literacy during adolescence may help prevent diet-related chronic disease in later life. In adults, adequate cooking skills predict better nutritional outcomes throughout the lifespan, including more frequent vegetable intake, food preparation, and family meals, and less frequent fast food consumption. Enhancing these skills during adolescence may lead to earlier adoption and utilization, with improved behaviour change. Therefore, a 10-week interactive Cooking and Food Skills program, Teen2Chef, was developed for 13-18 year olds in collaboration with dietitians from Canada’s children’s hospitals. This program will be evaluated for usability, content, participant knowledge, and behaviour change.

Speakers
avatar for Shiba Anjum

Shiba Anjum

Farm to School Lead Coordinator, Oakwood Public School
Shiba is a community volunteer and is passionate about everything “food”. In 2016 her children’s school received a $10,000 Farm to School Salad bar grant through Farm to Cafeteria Canada’s Farm to School: Canada Digs In! project. Since then Shiba has coordinated the F2S Salad... Read More →
avatar for Andrew Fleet

Andrew Fleet

Executive Director, Growing Chefs
Andrew Fleet is an avid gardener and local food enthusiast.As the founder and Executive Director of Growing Chefs! Ontario Andrew has designed, implemented and coordinated several successful food education programs that have served thousands of children and youth in London and area.Andrew... Read More →
avatar for Mara Alexanian-Farr MSc, RD

Mara Alexanian-Farr MSc, RD

Clinical Dietitian and Project Coordinator, The Hospital for Sick Children
Mara Alexanian-Farr is a Registered Dietitian at the Hospital for Sick Children specializing in obesity management and failure to thrive. Mara is also a professional food stylist and recipe developer, previously working with television and print for the Marilyn Dennis Show and many... Read More →
avatar for Susan Wright

Susan Wright

Founder & Director, summerlunch+
Susan Wright worked in student nutrition for several years, as the Regional Director for Ontario at the Breakfast Club of Canada. She was consistently asked by parents, community groups and students themselves for support outside of the school days, and decided to launch summerlunch... Read More →


Thursday November 15, 2018 12:45pm - 2:00pm
GIOVANNI ROOM

2:00pm

Getting practical about food literacy and how we communicate with clients/consumers - AT HOME
In this session, attendees will hear from a variety of experts about food literacy initiatives for helping children and families eat well. 

Back to Basics: Increasing Family Food Literacy in 7 steps (Nishta Saxena)
We are spending time as Canadians doing EVERYTHING except prepare food for ourselves and our families. We take a look at recent stats and reasons for this shift, such as social media influence, and discuss practical ways you can approach increasing your family’s food literacy starting today. Making time to help your family understand food systems, how to shop and prepare food and reduce food waste are life-skills. As parents and educators and nutrition professionals, sometimes all three, we must take on this responsibility; lets make it simple, fun and healthy.

Rainbow Food Explorers: A Colourful Sensory Approach to Food Education in Early Years 
(Janet Nezon, Rainbow Plate)
Join us for a taste of Rainbow Plate’s sensory-based food education programs for young children. Step into our colourful world to learn about the research evidence behind our approach, the key ingredients in what we do, and how food education can and should be woven throughout the fabric of early childhood experience.  

Associations between parental food literacy and fast food purchases among families with young children (Angela Wallace)
Approximately 60% of all food expenditures amongst Canadians come from foods, snacks, and beverages purchased at restaurants and fast food outlets. Food purchased at fast food outlets is typically calorie-dense and nutrient-poor, which may adversely impact health outcomes over time. Lower levels of food literacy, including meal preparation skills, food knowledge, food safety, and cooking confidence have been found to be associated with higher consumption of fast foods among adults. Our study assessed what food literacy factors are most predictive of the amount of the amount of money families with young children spend on fast food items.

Speakers
avatar for Janet Nezon, BSc, MHSc

Janet Nezon, BSc, MHSc

Founder& Program Director, Rainbow Plate
Janet founded Rainbow Plate with a mission to translate theory into practice; to bring a vibrant and fresh approach to food education. Rainbow Plate’s colourful sensory-based approach has been woven into workshops and resources that inspire children, educators, parents and health... Read More →
avatar for Nishta Saxena RD, MSc

Nishta Saxena RD, MSc

Vibrant Nutrition, University of Toronto
Nishta Saxena is a Registered Dietitian, Paediatric and Family Nutritionist, founder of Vibrant Nutrition, and proud mama of two. Her expertise includes paediatric and family nutrition, along with chronic disease prevention and management. In her practice, Nishta helps families through... Read More →
avatar for Angela Wallace MSc, RD

Angela Wallace MSc, RD

Project Coordinator, Family Food Skills Study, University of Guelph
Angela Wallace is a Registered Dietitian and Project Coordinator for the Family Food Skills Study (FFSS), a sub-study of the Guelph Family Health Study (GFHS) at the University of Guelph. FFSS is analyzing the associations between parental food skills and food purchasing patterns... Read More →


Thursday November 15, 2018 2:00pm - 3:00pm
ARMOURY SUITE

2:00pm

Getting practical about food literacy and how we communicate with clients/consumers - AT SCHOOL
In this session, attendees will hear from a variety of experts about food literacy initiatives for helping children eat well at school. 

Lessons from the Project CHEF Kitchen: How Vancouver school children discover wholesome food and confidence in the kitchen (Barb Finley)
Hear about Project CHEF, an experiential, curriculum-based school program aimed at children in kindergarten to grade seven that teaches students about healthy food: where it comes from, what it tastes like, how to prepare it and how to enjoy sharing it around a table.

Building food literate citizens through hands-on whole food cycle education: The power of partnerships (Gwen Chapman)
Gwen Chapman will share the experiences and successes of Think&EatGreen@School, (a partnership between the University of British Columbia, the Vancouver School Board, Vancouver Coastal Health and local non-profit groups), which promoted hands-on educational activities to enhance students’ food literacy. Key strategies including providing professional development, networking opportunities, and seed funding for teachers, as well as linking schools with university students, community activists and local food educators.

Food Literacy in the Ontario Secondary School curriculum (Diane O'Shea)
While the Ontario Family Studies curriculum has provision for food literacy in food/nutrition courses, these courses remain optional. This session will briefly examine curriculum expectations and explore some of the issues around mandatory food education

Speakers
avatar for Gwen Chapman

Gwen Chapman

Dean of the College of Social and Applied Human Sciences, University of Guelph
Gwen Chapman is Professor and Dean in the College of Social and Applied Human Sciences, University of Guelph. Gwen received her Bachelor of Science (Home Economics) from the University of Saskatchewan, and her M.Sc. and Ph. D. in Nutritional Sciences from the University of Toronto... Read More →
avatar for Barbara Finley

Barbara Finley

Director, Project CHEF Education Society
The Project CHEF (Cook Healthy Edible Food) program was created by teacher and chef, Barb Finley. An educator (B.Ed., M.Ed.) for over twenty-five years, Barb has taught in Langley & Vancouver School Districts, UBC Faculty of Education, Dubrulle Culinary Institute and the Northwest... Read More →
avatar for Diane O’Shea B.A., B.Ed., M.Ed., P.H.Ec.

Diane O’Shea B.A., B.Ed., M.Ed., P.H.Ec.

Co-Chair, Ontario Home Economics Association
A Professional Home Economist, specialized in sociology, health promotion and education.Diane’s knowledge of food and interest in food literacy stems from total immersion in Home Economics and Agriculture.Alongside her husband, Diane was a hands-on business partner in O’Shea’s... Read More →


Thursday November 15, 2018 2:00pm - 3:00pm
GIOVANNI ROOM

2:00pm

Getting practical about food literacy and how we communicate with clients/consumers - IN THE COMMUNITY
What is the role of nutrition standards in food literacy programming? (Brittney Urban)
To prepare for a revision of Region of Waterloo Public Health food literacy programming, dietetic interns analyzed recipes from five Ontario food literacy programs to find a program using recipes meeting nutrition criteria outlined in the “Nutrition Standards for Workplaces.” Various nutrition standards are supported by Public Health; however, many recipes being used in public health programming do not meet these standards. Further discussion is needed on the role of nutrition standards in programming.

Inspiring Collective Community Action: "Lead the Change" Award and Incentive Program
(Nadine Devin & Christine Callaghan)
The Healthy Kids Community Challenge (HKCC) of Middlesex County developed a program coined “Lead the Change” with the objective of inspiring multiple organizations across sectors in the County to collectively create healthier eating environments.  A ‘Lead the Change’ recognition award and incentive program was developed to facilitate this process. This engagement strategy facilitated significant environmental-level change over the duration of The Challenge. Our experience demonstrated that meaningful change can happen when communities are encouraged to collectively adopt healthier environmental practices as part of a larger community-wide effort.

Food Literacy: An Agent for Community Engagement (Ruby Samra)
One of the overarching goals of the Hamilton Food Strategy is to increase food literacy to promote healthy eating and empower all residents. During this session participants will learn about the Hamilton Food literacy Network (HFLN) and Hamilton’s first Food Literacy Month, possibly the first one in Canada. The objective of Hamilton’s Food Literacy Month is to engage residents through the celebration of food as central to both culture and community, and to showcase the food literacy partners’ food inspired events through this collaborative action.


Speakers
avatar for Harinderjit Ruby Samra, RD

Harinderjit Ruby Samra, RD

Registered Dietitian, City of Hamilton Public Health Services
Ruby Samra has a BASc from Ryerson University in Food, Nutrition, Consumer and Family Studies with a Minor in Health Promotion (1995). Ruby is a Registered Dietitian with the City of Hamilton Public Health Services. Ruby’s portfolio for the past nineteen years has included program... Read More →
avatar for Nadine Devin, RD

Nadine Devin, RD

Registered Dietitian and Project Manager, County of Middlesex Healthy Kids Community Challenge
Ms. Nadine Devin RD is the Project Manager for the County of Middlesex Healthy Kids Community Challenge. Her passion is influencing changes in environmental practices to create healthier environments for kids.     
avatar for Christine Callaghan, RD

Christine Callaghan, RD

Registered Dietitian, Middlesex-London Health Unit
Christine Callaghan is a Registered Dietitian at the Middlesex-London Health Unit supporting the work of Public Health Nurses in elementary schools with respect to healthy eating.
avatar for Brittney Urban

Brittney Urban

Public Health Nutritionist, Region of Waterloo Public Health and Emergency Services
Brittney is a registered dietitian in Canada and the United States. Prior to moving to Canada, she worked for the Salt Lake County Health Department for the Special Supplemental Nutrition Program for Women, Infants, & Children. She have been with the Region of Waterloo Public Health... Read More →


Thursday November 15, 2018 2:00pm - 3:00pm
COLONY BALLROOM

3:00pm

3:15pm

SESSION TITLE: Unpacking innovative strategies to shift attitudes, social norms and the food environment
Food literacy is so much more than just food skills and cooking. Learn how different population-based strategies can help shift attitudes and social norms about food and healthy eating.

Thursday November 15, 2018 3:15pm - 3:15pm
COLONY BALLROOM

3:20pm

Creating Environments to support food literacy in populations: examples from Eat, Play, Live Project
Unpacking innovative strategies to shift attitudes, social norms and the food environment
Food literacy is so much more than just food skills and cooking. Learn how different population-based strategies can help shift attitudes and social norms about food and healthy eating.

Food literacy in populations can be supported by creating healthy food environments. Healthy food environments can help enable people to practice their food literacy knowledge and skills. Using examples from a practice-based research study in recreation facilities, Eat Play Live, this presentation reviews why environmental approaches to food literacy are an important and how we influenced food literacy and food environments in a community setting through a capacity-building intervention.

Speakers
avatar for Rachel Prowse

Rachel Prowse

Applied Public Health Science Specialist in Healthy Eating and Food Environments, Public Health Ontario
Rachel Prowse is a registered dietitian and the Applied Public Health Science Specialist in Healthy Eating and Food Environments at Public Health Ontario. She is completing her PhD in Health Promotion and Sociobehavioural Sciences at the University of Alberta and is supported by a... Read More →


Thursday November 15, 2018 3:20pm - 3:35pm
COLONY BALLROOM

3:30pm

Exploring family-based strategies to shift attitudes, social norms and the food environment
Unpacking innovative strategies to shift attitudes, social norms and the food environment
Food literacy is so much more than just food skills and cooking. Learn how different population-based strategies can help shift attitudes and social norms about food and healthy eating.

The Guelph Family Health Study is a family-based study designed to identify early life predictors of chronic disease and examine the influence of interventions and policies on health behaviours among families with young children.  In this session, Dr. Haines will:
  1. Highlight the Integrated Knowledge Translation (iKT) strategies used to engage key knowledge users, i.e., parents, health professionals and policy makers, in the development and implementation of the Guelph Family Health Study, and
  2. Describe the strategies used to enhance food literacy among the parents and children participating in the study.

Speakers
avatar for Dr. Jess Haines

Dr. Jess Haines

Associate Professor, Department of Family Relations and Applied Nutrition, University of Guelph
Jess Haines, PhD, MHSc, RD is an Associate Professor of Applied Nutrition at the University of Guelph. Dr. Haines’s research aims to bridge epidemiologic research on the determinants of health behaviours with the design, implementation, and evaluation of family-based interventions... Read More →


Thursday November 15, 2018 3:30pm - 3:45pm
COLONY BALLROOM

3:45pm

Developing SmartAPPetite for Youth: Using Smartphone Technology to Improve Food Literacy, Food Purchasing, and Diet of Teens
SESSION TITLE: Unpacking innovative strategies to shift attitudes, social norms and the food environment

Food literacy is so much more than just food skills and cooking. Learn how different population-based strategies can help shift attitudes and social norms about food and healthy eating.

Diet quality is a modifiable risk factor for several critical health conditions. To promote healthier eating among Canadians, our multidisciplinary collaboration developed a novel smartphone app called SmartAPPetite which provides users with credible information about local foods (e.g., seasonality, nutrition, preparation, vendors) to ‘nudge’ users to make healthier, smarter choices about what they buy and consume.

This presentation will report on:
  1. The background research (e.g., focus groups, pilot studies, food environment audits) informing the development of SmartAPPetite,
  2. findings of a pilot intervention study with adolescents in London, Ontario, and
  3. ongoing research.

Speakers
avatar for Jason Gilliland

Jason Gilliland

Director of the Urban Development Program and Professor in the Departments of Geography, Paediatrics, and Epidemiology & Biostatistics, University of Western Ontario
Jason Gilliland, PhD, is Director of the Urban Development Program and Professor in the Departments of Geography, Paediatrics, and Epidemiology & Biostatistics, and School Health Studies at Western University. He is also a Scientist with the Children's Health Research Institute and... Read More →


Thursday November 15, 2018 3:45pm - 4:00pm
COLONY BALLROOM

4:00pm

Why Age-Appropriate & Inclusive Language Matters
Unpacking innovative strategies to shift attitudes, social norms and the food environment
Food literacy is so much more than just food skills and cooking. Learn how different population-based strategies can help shift attitudes and social norms about food and healthy eating.

Concerns about unhealthy eating habits, have resulted in the framing of food literacy initiatives, aimed at reducing the burden of obesity and chronic disease. We make the argument for reframing food literacy to explicitly include the context of, not only our current food environment, but also of the weight-centred discourse and fat-phobic culture that influence food, nutrition and health messaging. Food literacy should be framed as a strategy to improve self-efficacy and confidence, to nurture our natural abilities with feeding and eating, and support mental health promotion through responsive feeding, age-appropriate developmental principles, and body positivity; not to address obesity.

Speakers
avatar for Amy MacDonald

Amy MacDonald

Public Health Dietitian, Huron County Health Unit
Amy completed her undergrad at Brescia University College in 2007, masters and concurrent internship (MScFN) at Western in 2009. Since then she has been working as a public health dietitian at the Huron County Health Unit and works in a variety of different areas including family... Read More →


Thursday November 15, 2018 4:00pm - 4:15pm
COLONY BALLROOM

4:15pm