Table of Contents

Purpose: Food sources of nutrients in the Canadian diet were explored. Knowledge of these sources is important to public health professionals and to those in clinical practice. Methods: Using data from the Food Habits of Canadians study, we investigated nutrient sources from detailed food groupings in a sample of 1,543 adults (971 women, 572 men) from across Canada. Subjects were interviewed by trained dietitians. At the time of the interview, a sociodemographic questionnaire and a 24-hour dietary recall were completed. Results: The response rate was 30%. Subjects aged 18 to 34 reported eating more prepared and convenience foods than did those aged 35 to 65. Energy was contributed mainly by breads, pasta, rice, grains, and fluid milk. Protein intake was primarily derived from meat and dairy products; legumes, nuts, seeds, and eggs were not high contributors. For men aged 35 to 65 and women aged 18 to 65, butter, margarine, and oil were the primary fat sources; they were the second most common source for men aged 18 to 34. Fibre was provided by foods that are not usually considered good sources, but because of the large total consumption of these foods, they are important in Canadians’ diet. The main source of calcium was dairy products, and iron came mainly from non-heme sources. Conclusions: We must understand the contributions of foods to nutrients, and distinguish “important” sources of nutrients (those consumed by many in substantial amounts) from “good” sources (foods rich in particular nutrients, whether eaten or not).

This article illustrates how empowerment evaluation was used in Toronto Public Health’s (TPH) nutrition programming redesign to consult with staff about how roles, responsibilities, and organisational structure could be changed to improve how nutrition programs are delivered. One of three moderators facilitated the ten two-hour focus group sessions in TPH. TPH staff, namely 71 front-line staff and 13 managers who were responsible for providing community nutrition services, participated in the study. Focus group participants included Public Health Dietitians, Public Health Nutritionists, Public Health Nurses (PHNs), and paraprofessionals (i.e., community nutrition assistants). Participants’ preferred roles, responsibilities, and organisational structure in TPH, which they believe would improve nutrition service delivery in the community, were examined. A constant comparison approach was used to develop themes inductively. It was found that participants wanted Dietitians and Nutritionists to provide current nutrition-related information to them. They felt that nutrition programs should be promoted better and made more accessible to the public. They suggested that Dietitians and Nutritionists and other staff should share information with each other better. They suggested that Dietitians and Nutritionists should provide nutrition services directly to the public and provide support to other staff, mainly PHNs, who deliver nutrition programs. In conclusion, this empowerment evaluation produced results that were used to assist in decision making about nutrition programming.

Purpose: To evaluate the adequacy of loans funding and the risk for food insecurity in students living away from home and receiving loans at the University of Alberta. Methods: A nutritious seven-day menu was developed. The menu was priced for skilled and unskilled shoppers at a grocery store near to campus and a discount-style grocery store further away. Results: The menu was more costly for males, unskilled shoppers and those students who shopped near to campus. The menu cost was as high as $296/month and often exceeded the $196 allocated by the Canada Student Loans Program for food each month. Conclusions: Based on the findings from this study, students reliant on financial assistance likely have insufficient money for a nutritionally adequate diet and are at risk for food insecurity. Shopping skills and budgeting, while important, would be insufficient to alleviate food insecurity for many students who require financial aid. Increased funding for food in student loans is necessary.