Understanding the new Canada's Food Guide launched in 2007 just got easier with a cookbook and meal-planning book by pediatrician Dr. Cheryl Mutch and school teacher Brenda Bradshaw, both of Vancouver.
"The Good Food Book For Families" (Random House Canada) addresses myriad concerns, including childhood obesity, teen eating disorders and eating on the run.
"Canada's Food Guide is the best resource that we have readily available to Canadians," says Mutch, who regularly passes the guide out to her patients. "It addresses the ages and stages from two on up to old age."
She points out that the specific needs of children and adults are addressed more thoroughly in the new guide with children categorized by age and sex with specific recommendations for each group.
"It works if you are a vegetarian, can't drink milk and if of a different ethnic background and choose to eat foods that are not part of the typical Canadian diet."
There is a chapter on understanding the guide along with an explanation of what constitutes healthy eating.
As an elementary school teacher, Bradshaw sees first-hand the types of lunches many of her students bring from home.
"It's not uncommon to see only a bag of potato chips and a soft drink in some of the children's lunches," she says.
And she confronts the issue of sending children to school without breakfast.
"The breakfast programs in some neighbourhoods are great, but parents should be encouraged to sit their children down to a nutritional breakfast," Bradshaw says.
Despite the fact that breakfast is a rushed time of day, "it takes three minutes to cook a whole-grain porridge and an apple or other fruit can be eaten on the go."
The book includes sidebars on the latest medical and scientific information on food and nutrition.
And if a finicky toddler is a problem or childhood obesity must be addressed, this is the guide for concerned parents. It also contains 150 recipes. Here is one to try.
Tuna Melts
1 can (170 g) flaked light tuna
15 ml (1 tbsp) chopped cilantro or dill (optional)
15 ml (1 tbsp) finely chopped red onion
50 ml ( 1/4 cup) diced celery
30 ml (2 tbsp) mayonnaise
1 squeeze fresh lemon juice
Freshly ground pepper
2 slices whole-wheat bread, lightly toasted
50 ml ( 1/4 cup) shredded cheddar cheese
In a small bowl, mix together tuna, cilantro or dill (if using), onion, celery, mayonnaise, lemon juice and pepper to taste.
Evenly divide tuna mixture between bread and top with cheese. Broil under high heat until cheese melts.
Serve with a green salad or veggies and dip.
Makes 2 servings.
