Interpreting Canada's 2019 food guide and food labelling for health professionals

Lapum, Jennifer L. (author.). St-Amant, Oona, (author.). Garcia, Wendy, (author.). Seto Nielsen, Lisa, (author.). Rahman, Rezwana, (author.). Ryerson University, (issuing body.). BCcampus, (distributor.).

Summary: "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."--BCcampus website.

Record details

Physical Description: 1 online resource (99 pages)
remote
Publisher: [Toronto, Ontario] : [Ryerson University], 2019.
Distributor: Minneapolis, MN : Open Textbook Library

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references.
Formatted Contents Note:	Chapter 1: An Introduction to Canada's Food Guide -- Chapter 2: Nutrition Labelling -- Chapter 3: Integrating the Food Guide into the Nursing Process.
Information Relating to Copyright Status:	This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike CC BY-NC-SA.
Source of Description Note:	This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license. Description based on online resource.