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Health Canada's Food Program information focusing on the nutrient content of the foods and beverages we consume.
Source: Health Canada
The Canadian Dairy Ingredients Web site includes: industry; R&D; manufacturers; ingredient profiles and much more
Source: Canadian Dairy Commission
Artichokes and beans may not be at the top of your list of favorite foods, but when it comes to antioxidants, these veggies earn a coveted place.
Source: HealthyOntario.com
Lists 19 nutrients in 975 foods marketed in Canada including vitamins, minerals, protein, fibre, fat, energy, and sodium. Also provides values for total saturated, monounsaturated and polyunsaturated fat in some foods. Discusses the 'Canadian Nutrient File', the computerized food composition database.
Source: Health Canada
Cholesterol is a type of fat made by your liver. Some cholesterol comes from the food that you eat.
Source: The College of Family Physicians of Canada
Presents an overview of the key findings regarding the effect of diet, particularly dietary fat and carbohydrates, on plasma cholesterol levels. Examines how saturated, polyunsaturated, monounsaturated and trans fats in the diet and dietary cholesterol affect high and low density lipoprotein and total cholesterol levels. Includes bibliographical references. Link requires PDF reader.
Source: Canadian Marfan Association
Fats in foods are made up of 4 different types of fatty acids - polyunsaturated, monounsaturated, saturated and trans. Trans fats are found naturally in some animal-based foods, but are also formed when liquid oils are made into semi-solid fats like shortening and hard margarine.
Source: Health Canada
Scientific evidence has shown that dietary trans fats can increase your risk of developing heart disease. You can reduce this risk by choosing healthier foods that contain little or no trans fat
Source: Health Canada
A pepper family reunion brings together fruits of every shape, size and colour, from bright green and yellow to fire engine red. Familiar species include cayenne, chili, jalapeno, anaheim, ancho, the Jamaican Scotch Bonnet, bell peppers, pimento and paprika, to name but a few. Used medicinally for centuries by indigenous peoples before Columbus's arrival, many of the original folk applications for the ripe, dried fruits have now been validated by modern scientific research.
Source: HealthyOntario.com
Fat-free and with just 17 calories per cup, zucchini provides a valuable source of fibre to aid in digestion, Vitamin C, and potassium to balance water levels in the body and promote muscle and cell functions.
Source: HealthyOntario.com
a participatory research project involving 3,000 classrooms of Grades three to six students ('Tomatonauts') across Canada
Source: Agriculture and Agri-Food Canada
Conducts research on the nutritional and metabolic aspects of food, develops and evaluates methods for analyzing nutrients, recommends standards for nutrient intakes, and with other partner organizations, carries out food consumption and nutrient intake surveys. Maintains and markets a food composition table.
Source: Health Canada
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