Historically, nutrition research and dietary guidelines focused on the impact of single macro- and micro-nutrients on disease risk, but we do not eat nutrients in isolation; consequently, to better understand how the way we eat impacts our health, it is more prudent to assess the overall diet. The word “diet” is derived from the Greek word “diaita”, meaning “way of life”, and it refers to the combination, frequency, and kinds of foods that we habitually consume.
Over the past two decades, growing and consistent evidence indicates that healthy dietary patterns or “high-quality” diets are rich in nutrient-dense vegetables, fruits, legumes, whole grains, low- or non-fat dairy, lean meats and poultry, seafood, nuts, and unsaturated vegetable oils and limited in red and processed meats, sugar-sweetened foods and beverages, and refined grains [
1,
2].
The availability of valid and reliable methods to evaluate dietary patterns and determine diet quality is imperative, not only to advance population health research, but also to inform the dietary advice provided by dietitians in everyday practice [
3]. Several papers in this issue describe novel approaches to dietary assessment. The study by
Prowse and colleagues used volume-based plate groupings based on Canada’s Food Guide to evaluate the dietary intake of 20,456 Canadians and observed that the proportion of vegetables and fruit, whole grain foods, and protein foods were less than recommended by Canada’s Food Guide, with 42% of total intake coming from non–whole grain foods and other foods. The authors call for new policies and programs aimed at supporting Canadians’ adherence to dietary recommendations. The study by
Picard and colleagues compared Mediterranean Diet Scores, Healthy Eating Index, and Healthy Food Diversity in 50 adults with diabetes and chronic kidney disease and concluded that the application of these diet quality assessment tools is limited in this population due to the dietary restrictions necessary in advanced disease.
Promoting healthful dietary patterns can positively impact both population and planetary health [
4]. Transitioning towards a plant-based food system has been proposed as a strategy to support environmental sustainability [
5]. In another paper in this issue,
Goodridge and colleagues address how dietitians can become engaged and contribute to sustainable food systems.
Finally, we are pleased to share the Canadian Foundation for Dietetic Research’s Research Showcase Abstracts with you. These were presented as e-posters or oral presentations during the virtual Dietitians of Canada National Conference in September 2022.