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Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.
You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals by Jennifer L. Lapum, Oona St-Amant, Wendy Garcia, Lisa Seto Nielsen, Rezwana Rahman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
Description: 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.
Posted: May 19, 2021 | Updated: January 6, 2022
Author: Jennifer L. Lapum, Oona St-Amant, Wendy Garcia, Lisa Seto Nielsen, Rezwana Rahman
Subject Areas
Health and Medical, Nutrition/Dietary
Original source
ecampusontario.pressbooks.pub
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Reviews (1)
Avg:
Institution:Assiniboine Community CollegeTitle/Position: Instructor 
Q: The text covers all areas and ideas of the subject appropriately and provides an effective index and/or glossary
The textbook provides a complete review of the subject matter. A a clear table of contents and a comprehensive glossary are included.
Comprehensiveness Rating: 5 out of 5
Q: Content is accurate, error-free and unbiased
Textbook content includes interactive options, figures, images, and tables with accurate, non biased and inclusive information. Adds to the reading experience. Follows Canada's 2019 Food Guide.
Content Accuracy Rating: 5 out of 5
Q: Content is up-to-date, but not in a way that will quickly make the text obsolete within a short period of time. The text is written and/or arranged in such a way that necessary updates will be relatively easy and straightforward to implement
The text is accurate with the 2019 Food Guide. If and when updates to the current Food Guide are made, the information in the textbook will also need to be updated.
Relevance Rating: 4 out of 5
Q: The text is written in lucid, accessible prose, and provides adequate context for any jargon/technical terminology used
The information is clear, and concise. Technical information is easy to read and understand. Professional jargon is limited.
Clarity Rating: 5 out of 5
Q: The text is internally consistent in terms of terminology and framework
Wording, terminology, images, tables are consistent throughout.
Consistency Rating: 5 out of 5
Q: The text is easily and readily divisible into smaller reading sections that can be assigned at different points within the course (i.e., enormous blocks of text without subheadings should be avoided). The text should not be overly self-referential, and should be easily reorganized and realigned with various subunits of a course without presenting much disruption to the reader.
Sections and chapters organized well, table of contents clear, and subheadings used well to organize and highlight different sections.
Modularity Rating: 5 out of 5
Q: The topics in the text are presented in a logical, clear fashion
Topics and sections are organized with a logical flow. Table of contents makes it easy to find certain information.
Organization Rating: 5 out of 5
Q: The text is free of significant interface issues, including navigation problems, distortion of images/charts, and any other display features that may distract or confuse the reader
The interface is very good - free of issues, problems and distortions.
Interface Rating: 5 out of 5
Q: The text contains no grammatical errors
No grammatical of spelling errors observed.
Grammar Rating: 5 out of 5
Q: The text is not culturally insensitive or offensive in any way. It should make use of examples that are inclusive of a variety of races, ethnicities, and backgrounds
The text uses all inclusive language, images, graphics.
Cultural Relevance Rating: 4 out of 5
Q: Are there any other comments you would like to make about this book, for example, its appropriateness in a Canadian context or specific updates you think need to be made?
I recommend this text for a comprehensive, and clear understanding of Canada's 2019 Food Guide.
