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Concurrent 2 [clear filter]
Thursday, November 15
 

1:45pm

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 1:45pm - 2:45pm
ARMOURY SUITE

1:45pm

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 1:45pm - 2:45pm
GIOVANNI ROOM

1:45pm

Getting practical about food literacy and how we communicate with clients/consumers - IN THE COMMUNITY
In this session, attendees will hear from a variety of experts about food literacy initiatives happening in various community settings.
 
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 Brittney Urban, RD, MS

Brittney Urban, RD, MS

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 →
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 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 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.



Thursday November 15, 2018 1:45pm - 2:45pm
COLONY BALLROOM