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Nutrition (nutrient content) claims characterize the energy value of the food or the amount of a nutrient contained in a food. It provides a quick and easy way to identify foods with specific nutritional features of interest. [3] Examples of nutrition claims are "low in sodium", "sodium free", and "100 Calories per serving".
Dietitians of Canada (DC), or Les Diététistes du Canada in French, is the professional organization and "nation-wide voice of dietitians in Canada".As an organization DC is active at the local, provincial, national and international levels and has 6000 members which meet their academic and experience standards.
Canada's Food Guide (French: Guide alimentaire canadien) is a nutrition guide produced by Health Canada. In 2007, it was reported to be the second most requested Canadian government publication, behind the Income Tax Forms. [1] The Health Canada website states: "Food guides are basic education tools that are designed to help people follow a ...
Registered dietitians are available Monday to Friday 9 am – 5 pm to assist callers with dietary and nutrition questions over the telephone. Licensed pharmacists are available every day between 5 pm – 9 am to provide confidential information and advice on prescription and over-the-counter medications over the telephone.
Ryley died from a heart attack in April 1949, at the age of 65. [1] [12] The Violet Ryley-Kathleen Jeffs Memorial Award, an annual honor bestowed by the Canadian Dietetic Association until 2023, [13] was established in 1950 and named in her memory, and in the memory of her student and colleague, Kathleen Jeffs.
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A Canadian nutrition Label displaying information in both English and French. According to the Canadian Government, the following foods are exempted from being required to have a food label: [17] Fresh fruits and vegetables; Raw meat and poultry; Raw seafood; Foods prepared or processed in store (i.e. bakery items, salads)
A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments.