Eating right : a simple recipe
Dominic Boutin
May is usually the time when sun seekers invade terraces, barbecue heat warms cool spring breezes and eager hosts ask, “What can I cook up for the folks who’ll be helping me break in my new deck?”
Though we don’t all have the culinary flair of a Ricardo or a Jamie Oliver, we do care about preparing good meals for our families and friends—meals that can please most every palate…and wallet.
If you ask France Rioux, full professor at the University of Ottawa’s Faculty of Health Sciences, the recipe for eating well is a simple one: go easy on foods laden with salt, sugar and fat, and add variety to meals and snacks.
Professor Rioux advises that eating a wider variety of foods meets more of our body’s nutritional needs. “For example, snacking on an apple every day is a very healthy choice, but including oranges, strawberries, blackberries or bananas in the mix is even better,” she says. One other suggestion from the fruits and vegetables section: eating greens is recommended, of course, but blend in other colours as well: tomatoes, red and yellow peppers or carrots, for example.
Rioux also stresses the importance of reducing salt intake, which is a common problem with processed foods like frozen dinners and commercial tomato sauces. “Salt accompanies virtually all prepared foods and most munchies sold in North America; that said, it all depends on frequency and quantity.”
Other than salt, the amount of trans fat and saturated fat has to be considered when we’re filling the grocery cart. People often mix up these two types of fat, which are responsible for the appealing taste of fried foods and pastries. Bottom line: they’re unhealthy.
Finally, Professor Rioux emphasizes the importance of keeping a close eye on what goes onto our plates and of following Canada’s Food Guide for more information on nutritional values and on the recommended daily portions of the key food groups.
Comments (2)
Veuillez corriger les fautes… professeurE puisqu’on parle d’une femme. Merci.
By Françoise Moreau-Johnson on 2010 05 20
Comments (2)
C’est fait, merci Françoise!
By Dave Weatherall on 2010 05 20