Awestruck Jewelry, Unique and Locally Made!

by Generation Green at The Forks @ Generation Green at The Forks

Thu Nov 27 08:07:04 PST 2014

New to Generation Green! Awestruck Jewelry Alex McPhie is a local archaeological silversmith, who revives ancient techniques by producing historic pure silver coins, and turning them into one-of-a-kind jewelry! Made from 100% solid silver, sourced from the Royal Canadian Mint right here in Manitoba. Each piece also comes with a little history information and the […]

Heads above

by greg @ Country GuideCountry Guide

Fri Feb 09 09:23:45 PST 2018

These new peer groups are drawing rave reviews from their members. Are they the most inspirational and perhaps the most essential business idea of the new millennium? It’s a big claim, but it’s tough to argue against this newest iteration of farmers helping farmers. Though farmer peer groups aren’t yet very common, they are a […] Read more

The post Heads above appeared first on Country Guide.

VIDEO: Full Bin Alarm wins Farm Safety Feature at Manitoba Ag Days

by greg @ Manitoba Co-operatorManitoba Co-operator

Fri Jan 19 09:45:52 PST 2018

Sound the alarm! You no longer need to climb to the top of your grain bin to find out when it’s full. That’s the idea behind Never Spill Spout’s Full Bin Alarm, the Farm Safety product winner at this year’s Manitoba Ag Days. The system uses a sensor inside of an auger spout to alert […] Read more

The post VIDEO: Full Bin Alarm wins Farm Safety Feature at Manitoba Ag Days appeared first on Manitoba Co-operator.

Manitoba to Celebrate Organic Research During National Organic Week

by Laura Telford @ Organic Week

Wed Sep 21 08:30:01 PDT 2016

Manitoba’s organic sector has a lot to celebrate during Organic Week 2016 (September 17-25). The Canadian organic market is vibrant, with double digit annual sales growth and many new entrants from mainstream farming. The scientific community is also beginning to pay attention to organic agriculture. There is now a federal funding program dedicated to organic research and a national organic […]

It's Pancake Time! Shrove Tuesday is Feb. 13

by Natalka @ SmartCanucks.ca Flyers, Deals Canada

Sat Feb 10 10:46:07 PST 2018

Image: http://24.media.tumblr.com/0b719d527e0a5405a34ea118b485bfd9/tumblr_n2aqerfQ1g1tvuhayo5_250.gif Pancake Day happens on the day before Ash...

Vitamin K in Bone Health

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Tue Apr 20 08:06:00 PDT 2010

Phylloquinone (vitamin K1) is in foods of plant origin, especially leafy greens and soybean, canola, and olive oil. Menaquinone (vitamin K2) includes multiple forms found in cow’s liver, some meats, and products of bacterial fermentation such as cheese, natto, and miso. Little is known about the contribution of menaquinones to vitamin K status and while initially thought that 50 percent of the daily requirement for vitamin K was provided by intestinal flora, there is insufficient evidence to support this (Booth, 2003).

The different vitamin K entities have tissue-specific distribution. Liver, the main storage site, contains longchain menaquinones (MK-7 through MK-13) and a minor amount of phylloquinone. In plasma and bone, the major forms are phylloquinone followed by short-chain menaquinones MK-4 through MK-8.

The only known biochemical role for vitamin K is as a cofactor in carboxylation of specific glutamate residues in certain proteins. Finding vitamin K-dependent proteins in the skeleton lead to the hypothesis that vitamin K has a role in bone (Booth, 2003). Furthermore, α–carboxyglutamyl residues in these proteins provide mineral binding properties. There are at least three vitamin K-dependent proteins in bone and cartilage; osteocalcin, matrix gla protein, and protein S. Osteocalcin, the best understood of the three, is synthesized by osteoblasts during bone matrix formation. Its hydroxyapatite-binding capacity is associated with α-carboxylation of glutamate residues 17, 21 and 24; carboxylation of residue 17 is required for the conformation that allows binding of osteocalcin to hydroxyapatite.

Percent undercarboxylated Osteocalcin (ucOC) is a marker of vitamin K status. However, an inverse relation exists between serum 25(OH)vitamin D and ucOC. Thus, controlling vitamin D status is important when assessing the impact of vitamin K on bone health (Booth, 2003). Until recently, supporting evidence of a role for vitamin K in age-related bone loss was largely based on associations between dietary intakes or biological markers of vitamin K status and bone mineral density (BMD) or hip fracture. Randomized controlled trials (RCT) attempt to determine whether vitamin K1 has a role in the prevention or treatment of osteoporosis.

This article summarizes four key RCTs of vitamin K1 with dose ranging from 200 ug to 5000 ug per day (1-4). Three trials studied postmenopausal women while the fourth studied older women and men; these studies controlled vitamin D and calcium intakes (previous Vitamin K1 trials have not always done so). Furthermore, subjects started with comparable vitamin K status in all studies and vitamin D status in three of the studies. All studies followed BMD; unfortunately only one also monitored fracture incidence.

Giving vitamin K1 at 200 ug and 5000 ug per day appeared to have a positive effect on bone (1,2). Subjects treated with 200 ug showed a continuous significant increase in BMD over 6 months at the ultradistal radius. Fracture incidence was lower with a 5000 ug vitamin K1 treatment despite no effect on bone density. Vitamin K’s effect may have been on bone microarchitecture. However, since very few subjects had fractures, the observed difference in fracture rate may have occurred by chance. In a third study (3) where vitamin D status was not assessed, 1000 ug of vitamin K1 had no effect on BMD. Finally in a fourth study (4), 500 ug vitamin K1 had no effect on BMD. Larger trials including a range of K1 doses. with fracture as an endpoint and side effect monitoring, are needed.

Implications for Counselling Patients:

In my work at the Osteoporosis Program I am seeing an increasing number of patients taking calcium supplements including vitamin K with marketers stressing its importance in bone health. The typical dose of 50 ug/tablet is so paltry that I feel obliged to explain that a serving of leafy green vegetables provides 200 – 300 ug vitamin K along with many other nutrients and health benefits. I clarify how little their supplements provide in relation to the levels being tested in RCTs.

I also see patients taking anticoagulants who have the misconception that they should avoid all leafy greens because their vitamin K content will interfere with anticoagulation. I recommend to them the need for reasonable consistency in intake of leafy greens from day
to day rather than avoidance.

REFERENCES

Binkley N, Harke J, Krueger D, Engelke J, Vallarta-Ast N, Gemar D, Checovich M, Chappell R, Suttie J. (2009). Vitamin K treatment reduces undercarboxylated osteocalcin but does not alter bone turnover, density or geometry in healthy postmenopausal North American women. Journal of Bone and Mineral Research. 24:983-991.

Bolton-Smith C, McMurdo M, Paterson C,Mole P, Harvey J, Fenton S, Prynne C, Mishra G, Shearer M. (2007). Two-year randomized controlled trial of vitamin K1(phylloquinone) and vitamin D3 plus calcium on the bone health of older women. Journal of Bone and Mineral Research. 4: 509-19.

Booth S L. (2003). Dietary vitamin K and skeletal health. In: Nutritional aspects of bone health., The Royal Society of Chemistry: Cambridge, UK.

Booth SL, Dallal G, Shea MK, Gundberg C, Peterson JW, Dawson- Hughes B. (2008). Effect of vtamin K supplementation on bone loss in elderly men and women. Journal of Clinical Endocrinology and Metabolism. 93: 1217-1233.

Cheung A, Tile L, Lee Y, Tomlinson G, Hawker G, Scher J, Hu H, Vieth R, Thompson L, Jamal S, Josse R. (2008). Vitamin K supplementation in postmenopausal women with osteopenia (ECKO Trial): A randomized controlled trial. Public Library of Science Medicine. 5(10): 1461-1471.

Contact

Debbie Reid, MSc, RD
BC Women's Hospital and Health Centre
Vancouver, BC
E: dreid@cw.bc.ca

Young farmer research shared with KAP delegates

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Feb 09 13:12:50 PST 2018

Manitoba stood out in 2016 census data for having the largest proportion of those younger farm operators, as well as the youngest population of farm operators in Canada outside Quebec. But these young agriculturalists now farm a landscape more thinly populated than one their grandparents and even parents experienced. During the 1980s and 1990s, when […] Read more

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Thyroid Cancer, Radioactive Iodine Therapy,and the Low Iodine Diet

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Mon Feb 01 13:24:00 PST 2010

Although rare at only 2.6% of all cancers, thyroid cancer incidence is the most rapidly increasing cancer in Canada. Thyroid cancer includes four different types of cancers and predominantly affects young women. It is the most prevalent cancer in Canadian women age 15 - 29 and in adults age 20–39, and is the second most prevalent cancer in adults age 40-49. Thyroid cancer patients have the highest survival rate of all cancers, yet have a high recurrence rate (up to 30%).

In December 2007, I underwent a total thyroidectomy for thyroid cancer. The Canadian Thyroid Cancer Support Group (Thry’vors) Inc. provided critical information and much-needed support to me during this difficult time. The main impetus for writing this article is to raise awareness and invite discussion betw een Thry’vors and Registered Dietitians (RDs) on the merits of the Thry’vors Low Iodine Diet (LID)as preparation for radioactive iodine therapy, also known as I-131 remnant ablation (RAI).

Thyroid cancer is typically treated with either a partial or complete thyroidectomy (surgical removal of part or all of the thyroid gland respectively) and often followed by RAI. RAI has been used since 1946, and since the mid-1960s studies have been conducted to investigate the efficacy of the LID in preparation for RAI. These studies have generally concluded that using the LID before, during and just after RAI improves the effectiveness of the treatment.

Patients looking on the Internet for advice are faced with many versions of the LID and a variety of conclusions regarding the ideal duration of the diet, which may be different from what their own doctor is telling them. The Thry’vors LID is a key component of care for thyroid cancer patients when being treated with RAI. It was prepared with the help of more than 50 experts from nutrition and medicine, food manufacturing and labelling, and others.

The LID is a safe, short-term diet (roughly one to two weeks prior to, and a couple of days following RAI) used only in preparation for nuclear medicine thyroid treatment or scan. The main foods to be avoided are iodized salt and any foods prepared with iodized salt, fish and seafood, dairy products, egg yolk, cured meats, soybean products, all restaurant food and all foods or products containing red dye #3. Iodine-free calcium supplementation is an option as the LID is deficient in calcium.

The LID works by emptying the body of its natural iodine stores. When RAI is administered, it puts radioactive iodine into the body. Because thyroid cells require iodine to produce hormones, they pick up the radioactive iodine. This has two outcomes: the radioactive iodine makes any residual thyroid cells visible on the scan, and destroys any remaining thyroid tissue, benign or malignant. The RAI therapy or scan can be compromised if even a relatively minute amount of natural iodine is present in the body. Any natural iodine that may be present will compete with radioactive iodine for entry into the thyroid cells, and may block uptake and limit the effectiveness of the RAI.

In spite of its short-term use, maintaining a LID can be difficult. As patients prepare to undergo RAI, they may experience the following challenges: Patients may:

1. be simultaneously discontinuing their thyroid replacement medication, therefore they experience the negative effects of being in an induced hypothyroid state (“going hypo”).
2. feel frightened about the upcoming treatment and anxious about the required isolation for several days post-therapy. Patients must take certain precautions to minimize the risk of radiation exposure to others, depending on the amount of RAI administered.
3. lack confidence to follow the diet as it requires label reading and meal preparation ‘from scratch’ and they may feel they do not have the necessary food skills.
4. still be coping with the shock of their cancer diagnosis and recovery from surgery.

Thry’vors is reaching out to health professionals across the country to help advocate for the use of the evidenceinformed and patient-friendly Thry’vors LID to be used in preparation for the administration of RAI to thyroid cancer patients. RDs are well-positioned to describe to physicians the evidence supporting the use of the LID, and the key role of the dietitian in explaining the diet to patients. RDs can help people maintain the diet by counselling on preparing food ahead of time, reading labels, and using appropriate foods from their respective cultural food practices. Iodinefree recipes are available on the Thry’vors website (www.thryvors.org/) and from low-iodine cookbooks.

Thry’vors can provide copies of the 2009 Thry’vors Low Iodine Diet, Menu Planner, and Shopping List. To request copies of the LID material, to obtain a list of references used to write this article and for further information, questions or comment, please contact Thry’vors through the website or by emailing me.

REFERENCES - Available upon request.

CONTACT:
Charna Gord, RD
Community Nutritionist
Toronto, ON
E: cgord@sympatico.ca

It's Pancake Time! Shrove Tuesday is Feb. 13

by Natalka @ SmartCanucks.ca Flyers, Deals Canada

Sat Feb 10 10:46:07 PST 2018

Image: http://24.media.tumblr.com/0b719d527e0a5405a34ea118b485bfd9/tumblr_n2aqerfQ1g1tvuhayo5_250.gif Pancake Day happens on the day before Ash...

From Field to Table Spring Supper in Manitoba

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Mon Jul 05 11:57:00 PDT 2010

Most, if not all, Canadian dietitians know that March is Nutrition Month. Sometimes we start planning activities months ahead of time; sometimes we begin preparations later than is ideal. This year at the end of February, a group of rural dietitians in southern Manitoba (MB)* were inspired to jointly plan a community-minded supper that would showcase local foods in keeping with the 2010 theme From Field to Table.

The seed was planted when two of us attended the session From Farm to Cafeteria at the Growing Local, Getting Vocal Conference in Winnipeg in February 2010 (http://food.cimnet.ca/cim/43C1_4T97T3T7.dhtm) and started to dream. We quickly rallied interest in other dietitians, and began to develop vision and structure for the event. The first priority was identifying a venue. Although we live in four different communities, we agreed to focus our energies and pick one town to host the supper. Luckily, determining the site proved easier than anticipated as a number of venues had limited or no availability. As we were interested in partnering with a chef, when we contacted the chef and the food manager at the local golf and country club in Morden (a fairly new building with country charm and a fabulous view), they were very receptive and enthusiastic. They had been talking about doing something similar for a while! They were on board from the beginning, willing to provide a lower plate cost than their standard price, and brought their event planning expertise and support staff as part of the package. This was a no-muss and less-fuss solution that was particularly enticing given the short timelines.

Local food champions in surrounding communities and other stakeholders were invited to participate in the initial planning meeting. The meeting was also advertised on a public community website. Two dietitians agreed to share the leadership role. The three-fold purpose of the event was identified right from the start: To create awareness of local food opportunities and issues in south central MB; to build local food partnerships within the area; and to celebrate Nutrition Month.

We divided into sub-committees: Promotion; Program; Menu/Food; and Vendor/ Producer Booths. We finalized the date (March 25) early to optimize promotion opportunities and to secure program participants, vendors, and volunteers. Due to time constraints, the lead dietitians developed committee work plans for key tasks and timelines prior to the first meeting. Two of the committees (Promotion; Program) were comprised of dietitians only. The Menu/Food committee included the chef, food manager, and a lead dietitian; the Vendor/Producer committee work was executed by two dietitians and a community person. The core planning group met three times prior to the event including a brief meeting on the day prior to the supper.

Key components of the event included: 1) A simple yet elegant menu accompanied by donated fresh breads; 2) local food producers or suppliers set up at stations around the dining area with additional displays from Manitoba Agriculture, Food and Rural Initiatives; Dietitians of Canada; and Food Matters Manitoba (FMM); 3) MC duties by a representative from FMM; she also shared information and quizzed diners for prizes; 4) harp and cello music; 5) open microphone session; and 6) door prize tickets.

We charged $20 per meal in advance and $25 at the door (only seven people paid at the door!). Attendance was 145 people, almost 50% more than the food manager had predicted based on past experience. We went over-budget by about $300, mainly due to printing costs, a large number of complimentary and discounted meals (to volunteers and producers), and under-estimating revenue in the door prize area.

A contingency plan in place prior to the event ensured that the loss was covered.

The following groups of participants expressed high levels of satisfaction with the evening:

• Dietitians: Through great teamwork and focusing on a shared goal, we attained a feeling of accomplishment and community.
• Vendors/Producers: Although we did not permit sales on site, the presence of the producers in the banquet room facilitated a lot of interest and interaction from diners. The key times for visiting the booths were during the appetizer course and at the end of the meal. Many said the evening far exceeded their expectations.
• Restaurant: The food manager and chef expressed keen interest in partnering again to plan a similar evening.
• Master of Ceremonies: She noted the supportiveness of our community and the breadth of our local resources.
• Diners: Many individuals took time to compliment us on all aspects of the supper.

What conditions were favourable? Since there has been limited promotion of local foods in area restaurants or other foodservices, this was a unique event that captured community interest. Being in a rural community may have eased some planning obstacles. Most of all, the main element of success was the drive and commitment of the dietitians involved. Everyone thought that others were working harder than themselves (always a good sign!). The main challenges encountered related to the tight planning timelines.

Recommendations for future events

The following points represent our successes and lessons learned from the planning and implementation processes.

• Due to the amount of work involved and seasonality of produce, the ideal time to start planning would be at least six months prior to the event. This would support the foresight needed to freeze and preserve summer and fall harvest foods.
• Define ‘local’ foods and related parameters, as not everyone involved will have the same context! Decide what proportion of the menu and whether condiments will be ‘local’.
• When choosing a date for the event, ensure that your event is not competing with other high profile events.
• Add a sub-committee focused on ticket sales and door management to spread out the workload.
• Identify a charitable group (or groups) to receive any proceeds/profits from the event.
• Try to tap into the myriad of existing groups and activities that support the evening’s theme and find ways to include them in the process. They are your champions!
• Utilize the various strengths of your planning group. For example, we depended on one creative dietitian with excellent graphic arts skills to finalize signage, the written menu, and vendor/ producer flyer.
• Establish clear roles and menu expectations with the chef from the outset of planning.
• Promote, promote, promote! Use media – posters, radio spots, newspapers and newsletters, church bulletins, interest group listservs, and local web resources such as town sites and events calendars. We suggest using the Dietitians of Canada press releases as a reference format.
• Include schools and youth in various aspects of planning and implementation.
• Use the opportunity to showcase local successes. Involve the farm community as much as possible
• Be aware of potential for conflict between the various interests represented by mainstream farmers and industry, and smaller independent farmers (the latter often focus on local, sustainable agriculture and may lean towards organic and/or non-genetically modified production). Strive for a balanced perspective.
• Provide clear direction and expectations for those in supportive roles on the evening of the event.
• Consider asking attendees to bring an item for the local food bank.
• Recognize and reward your volunteers and donors.
• Have fun!

Further details on the event, including menu, press release, promotion poster, and vendor/producer guidelines can be found at: www.dietitians.ca/pdf/field2table_spring_supper.pdf

A copy of the committee work plans and vendor/producer promotion flyer are available upon request. For general event planning basics, we recommend ‘Event Planning Suggestions’ (Morley, Practice #17, p. 7, 2002) available at: http://www.dietitians.ca/members_only/pdf/Issue_17_Practice_Spring2002.pdf

* Aimee Cadieux, Candice Comtois, Katharina Froese, Kim Knott, Adrienne Penner, Amanda Nash, Michelle Turnbull, Diane Unruh

Contact

Winkler MB
E: mailto:foodmus@mts.net%20

Morden MB
E: mailto:michelle.turnbull@mts.net

Carman MB
E: mailto:dmunruh@mts.net

Contest Time!

by Generation Green at The Forks @ Generation Green at The Forks

Fri Feb 27 06:00:58 PST 2015

It’s contest time!!! First who loves local? Give us a thumbs up by liking this post if you do! Mama Pacha has just expanded their line to include more all natural, amazing products for mom & baby, and you can win a gift basket filled with these awesome products! Calendula Body Lotion Wipe Away Bum Spray Natural Nipple Cream Chubby […]

The best two days

by greg @ Country GuideCountry Guide

Fri Feb 09 09:24:22 PST 2018

These new peer groups are drawing rave reviews from their members. Are they the most inspirational and perhaps the most essential business idea of the new millennium? It’s a big claim, but it’s tough to argue against this newest iteration of farmers helping farmers. How do you calculate your most productive day? If you’re like […] Read more

The post The best two days appeared first on Country Guide.

Are You Getting Enough Vitamin A and Vitamin D? This is Why It Matters

by Alex Kozovski @ RateMDs Health News

Thu Feb 08 20:13:31 PST 2018

A diet that’s limited in vitamin A and vitamin D exposes the body to a variety of potential health issues in the future. According to Statistics Canada, these nutrients are two of the top three – the other being calcium – that Canadians lack the most, with vitamin D the front runner. And while a dearth of these essential nutrients don’t guarantee or automatically point to health deficiencies and complications down the road, it leaves the door open for them. So just what makes vitamin A and vitamin D so essential to our bodies? Registered dietitian Andrea D’Ambrosio breaks down

The post Are You Getting Enough Vitamin A and Vitamin D? This is Why It Matters appeared first on RateMDs Health News.

Food policy recommendations reflect diverse interests

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 12:18:15 PST 2018

The 21 recommendations toward developing this country’s first national food policy delivered to Parliament recently establish one thing fairly succinctly. It’s complicated. However, from the first recommendation (making adequate nutrition as a basic human right) to the last (calling for a national food policy advisory body with a wildly diverse range of stakeholders), the committee’s […] Read more

The post Food policy recommendations reflect diverse interests appeared first on Manitoba Co-operator.

Twitter Contest!

by Generation Green at The Forks @ Generation Green at The Forks

Thu Dec 11 14:50:15 PST 2014

Follow us on Twitter https://twitter.com/GenerationGrn, and tell us what is your favourite Generation Green product is, that you’ve put on your Christmas list! Winner announced Monday, December 15th.  Prize is a $20 Gift Certificate for Generation Green, Vegan & Organic Body Wash, Body Lotion and Virginia Soap Foot Tootsie!

Manitoba organic research hits major milestone

by Canadian Organic Growers @ Organic Week

Tue Sep 13 07:36:38 PDT 2016

As Canada gets set to celebrate national Organic Week September 17 to 25, researchers and producers in Manitoba are planning their own celebration. 2016 marks the 25th anniversary of organic crop research at the University of Manitoba’s Glenlea Research Station. Lead researcher Dr. Martin Entz, professor in the department of plant science, has seen a […]

Financial Plan Presentation Jan. 11, 2018

by Webmaster @ Private Tree Inventory | City of Morden

Tue Dec 19 07:52:43 PST 2017

On Jan.11, 2018, Morden City Council will present the 2018 Financial Plan. Please read the announcement below.

CP Rail closing 17 producer car loading sites across the West

by undefined @ Manitoba Co-operatorManitoba Co-operator

Thu Sep 21 08:17:25 PDT 2017

CP Rail is pulling the plug on producer car loading sites throughout the Prairies, including two in Manitoba at Foxwarren and Strathclair. That move has the Keystone Agricultural Producers considering joining a call for a moratorium on closing sidings used to load producer cars that was first proposed by the Agricultural Producers Association of Saskatchewan […] Read more

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Snails & Nails & Puppy Dog Tails!

by Generation Green at The Forks @ Messages – Generation Green at The Forks

Thu Oct 23 07:27:37 PDT 2014

It’s a Boy!!! Welcome to the world Nolan Joseph Welsh! Our staff member Jennifer & her partner Andre, have now become a little family! Nolan was born yesterday October 22nd @10:30AM weighing in at  7lbs, 9oz’s.  He is so adorably perfect, and both mom & baby are doing great! We are so excited to have a […]

Not all omega-3s are created equal

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 12:04:04 PST 2018

Fish or flax? That’s the question researchers from the University of Guelph have been trying to answer when looking at the cancer-prevention qualities of various sources of omega-3 fatty acids. David Ma, a professor in the university’s department of human health and nutritional sciences, says so far fish is coming out on top. His work […] Read more

The post Not all omega-3s are created equal appeared first on Manitoba Co-operator.

Skating Trail on Lake Minnewasta Skating is Open For All!

by Webmaster @ Private Tree Inventory | City of Morden

Wed Jan 10 09:26:47 PST 2018

Like ice-skating? Come out and enjoy 3.5 kilometers of cleared skating paths around Lake Minnewasta! Special thanks go to the Morden Fire Department for their hard work preparing and maintaining this trail. Watch the video below to see more.

Supplemental alpha-tocopherol: A Perspective on Approaching an Evidence-based Project

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Sat Feb 06 13:27:00 PST 2010

As part of a Continuing Professional Development project with ARAMARK Canada Ltd. at the Toronto Rehabilitation Institute (Toronto Rehab), I reviewed the literature on supplemental α-tocopherol. My objectives were to weigh the potential risks versus benefits of supplemental α-tocopherol in primary and secondary prevention of cardiovascular disease (CVD) to determine specific practice considerations for supplemental α-tocopherol including the type of supplement, dose and duration. This was an opportunity for me to hone my skills using evidence-based methods. As expected, a plethora of literature on this topic existed, so I focused on randomized controlled trials (RCTs).

Reading, critiquing, and comparing the many papers that exist on the topic was time consuming, but necessary. Some studies looked at α-tocopherol alone, while others looked at α-tocopherol in combination with other antioxidant supplements. Studies were inconsistent in terms of dose, unit of measure (mg versus IU) and source (natural versus synthetic). I discovered there are specific conversion factors to use depending on the unit of measure, as well as the source (natural or synthetic). Taking the Dietary Reference Intake (DRI) course in the past proved helpful as I was able to easily retrieve required information on α-tocopherol.

Working on such a large project really put my organizational abilities to the test. Initially feeling overwhelmed, I decided to arrange the stack of papers. Primary prevention papers were filed in one binder and secondary prevention in another. Within the secondary prevention group, where I devoted most of my time, I compartmentalized further. For example, the outcomes of short term trials (under five years) were examined separately from studies longer than five years. Within these groups, I looked at the dose and type of supplement (natural versus synthetic) and made the necessary conversions.

I highly recommend reading Deborah (Boyko) Wildish’s chapter on micronutrient supplementation (Wildish, 2008), a resource that helped me immensely in my critique.

Factors considered for each article:

• Population being studied
• Type of chronic disease(s) or conditions the participants experienced
• Form of supplemental E
• Dose and timing (i.e., when was it administered)
• Study duration
• Inclusion of other antioxidants e.g., vitamin C, β-carotene
• Outcome measures

The checklist (p. 190) details factors impacting the strength of study design and quality of evidence.

Keeping to a schedule was paramount for completing such a large project. When I was away from the task for an extended period, I found I wasted valuable time simply reviewing what I had done. The next time I take on such a project, I plan to consistently devote a few hours each week to keep the project alive and the momentum flowing.

I highly encourage involving members of the interprofessional team. I liaised with our program physician, pharmacist and other RDs on issues related to α-tocopherol. Our staff librarian was most helpful in assisting me with the literature search and in obtaining journal articles. This was a huge time saver!

Project Conclusions

For Primary Prevention: No benefits or risks reported with 20-660 IU/d for three to 10 years. Thus, not enough evidence to support recommending supplemental α-tocopherol for primary prevention of CVD.

Secondary Prevention: Equivalent evidence reporting both risk and benefit associated with 22.5 to 800 IU/d for 1.4 to 9.4 years, and increased risk of mortality observed with α-tocopherol supplementation >150 IU/day. It was questionable whether lower doses offered any benefit. More research is required. Therefore, supplementation with vitamin E is NOT recommended for secondary prevention of CVD.

The experience of completing this project left me with several salient points of learning. Firstly, studies generally are not designed to measure treatment risk because inflicting potential harm on humans is unethical. Thus, whenever risk emerges in a study, even if small, it may be more serious than reported because the researchers focused on treatment benefits. Secondly, I learned that you must have a keen interest in your topic to sustain your interest. Finally, there must be practical application of your findings to your daily practice with clients and colleagues. Sharing the results of project work communicates our expertise to colleagues. Not only is this self-empowering, but it helps raise the profile of RDs, and fosters interprofessional relationships.

REFERENCES

Wildish DE. (2008). Addressing clinical queries for micronutrient supplementation in the management of diseases and medical conditions: What can I tell my patient? In: Yoshida T, Ed. Micronutrients and Health Research. Publishers, Inc.: 181-205.

Other references available upon request.

CONTACT:
Maria Ricupero, RD, CDE
ARAMARK at Toronto Rehab
T: (416) 597-3422 (5239)
E: ricupero.maria@torontorehab.on.ca

Chinese Delegates’ Visit to Toronto

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Tue Feb 16 12:13:00 PST 2010

From July 27 to 29, 2009, a group of senior physician delegates from China attended a special three-day visit to Toronto and Ottawa hosted by the Canadian Diabetes Association. We, the Diabetes Education care team, were honoured to be able to participate in hosting the Chinese delegates’ visit to our Diabetes Education Centre DEC) at the Toronto General Hospital (TGH).

The Canadian Diabetes Association (CDA) indicated that an objective of the Chinese delegates’ visit was for the DEC to share and exchange knowledge in the area of diabetes education services including nutrition therapy and lifestyle management perspectives in diabetes management. Diabetes is a growing health concern in China. According to data from the International Diabetes Federation’s 2007 Diabetes World Atlas, 40 million Mainland Chinese are living with diabetes leading to many challenges for Chinese healthcare professionals. The high population of Chinese with Type 2 diabetes may well be linked to China’s growing and prospering economy leading to major dietary and lifestyle changes.

It was our great desire to have an open line of communication between the Chinese delegates and Canadian healthcare professionals. With limited knowledge of the Chinese health care system, clinic and hospital environments, and the distinct provincial backgrounds of the Chinese delegates, the diabetes care team found this visit extremely interesting and insightful.

On the second day of the visit, the 13 delegates arrived at the TGH DEC. They were warmly welcomed by Dr. Rene Wong, Director of Diabetes Care and Education; Marianne Sigmond, Endocrine Program Manager; Ana Offenheim, Patient Care Coordinator; and me (LL), Clinical Dietitian.

Due to time constraints, the delegates had only an hour long visit to the Centre. In a half-hour presentation, the Centre personnel shared information on the diabetes program (program structure, content and focus), and a nutrition management session. Ms. Offenheim presented in English that was translated into Mandarin. I then presented in Mandarin on nutrition management. This created a warm environment close to the delegates’ background so that they could freely express their views, and led to strong, constructive interactions with our foreign guests. Thus, we learned about that multilingual resources and skills are very beneficial in this growing global community.

The delegates responded with great enthusiasm and appreciation that we shared our knowledge and counsel for a successful and effective Diabetes Education program. The delegates applauded our efforts and commitment in creating a solid and well structured program, and commended such a wide availability of services. Our multiprofessional approach toward diabetes management was of great interest to the Chinese delegates as China moves in a new direction toward a widely available and well-constructed diabetes education program.

One major challenge that the Chinese delegates expressed was that the Chinese healthcare system has a high patient consultation to doctor ratio. Massive patient volumes can make it difficult for physicians to include education in patient care.

Acknowledging nutrition management and the Chinese nutritionists’ role as key components in diabetes management, the Chinese delegates were open to new ideas that could successfully lead to positive dietary changes. In recent years, China started to provide professional nutritionist training programs to meet the nation’s growing needs in nutritional management. China and Canada would benefit from sharing nutrition practices and knowledge; such a relationship would help expand professionalism in nutritional care across the two nations.

The Chinese delegates showed great interest in advancing their diabetes education resources, especially after reviewing the array of our educational resources. One of their goals was to enhance quality educational materials to meet the learning needs of the Chinese with diabetes.

Although the Chinese delegates’ visit to the DEC was brief, it proved to be a successful and rewarding experience for both parties. The Chinese delegations’ appreciation of the visit was well demonstrated in their smiles and the warm expressions on their faces. They wished to learn more about diabetes education and practices in Canada. Before their departure, many of the delegates took pictures with the hosts to bring home the memorable moments of this visit. It was evident that the objective of the Chinese delegates’ visit was fulfilled, and that the visit provided them with knowledge, a Canadian perspective, and insights in advancing diabetes education programs. The DEC care team welcomes and embraces future opportunities to share our knowledge, experience and counsel with China as well as other nations, and looks forward to continuing international collaboration in the growing global community.

CONTACT:
Louisa Li, RD, CDE
University Health Network
Toronto Western Hospital
Toronto, ON
T: (416) 603-5800 (5968)
E: Louisa.Li@uhn.on.ca

Dietitians at the Forefront of Primary Care Reform

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Tue Mar 23 11:11:00 PDT 2010

There are currently 2.5 million Canadians with diabetes (CIHR, 2009). Currently only one-third of people with diabetes have preventive tests (e.g., foot or eye checks) done (CIHR, 2009). Fifty percent of the complications of diabetes can be prevented. In 2010, diabetes will cost $12.2 billion (CDA,2009). Diabetes is responsible for almost 10% of the total direct costs of the Ontario health care system (CDA,2009).

A gap exists between what we know and what we practice. The mission of the Hamilton Family Health Team (HFHT) Diabetes Learning Collaboratives is to close this gap. HFTF diabetes teams are made up of physicians, nurses or nurse practitioners, administrators and dietitians; some teams also have pharmacists. The majority of the team dietitians hold the Certified Diabetes Educators (CDE) credential and play an active role in the care of patients living with diabetes. We chose to implement practice improvements primarily through Learning Collaboratives.

Two Learning Collaboratives, each involving a number of HFHT practices, were launched in mid-2008. These focused around several face-to-face learning sessions. In-between structured learning sessions are ‘action periods’ during which teams use the Model for Improvement (Wagner, 1989) and the Care Model (Wagner, 1998) to redesign and improve the care delivery systems within their practices. The Model for Improvement is a strategy for testing, implementing, and spreading practice innovations. It includes use of plando- study-act (PDSA) cycles or rapid cycle improvement. The Care Model is a framework for an ideal system of healthcare for chronic conditions that can be used to identify areas for improvement.

Throughout the Learning Collaboratives, teams interacted with each other and with change facilitators, and by sharing reports. During action periods, a listserv was helpful for sharing tools and lessons learned, obtaining answers to questions, generating ideas for removing barriers, and identifying resources. Teams were expected to use data to monitor their improvement efforts. Every six months, team and aggregate clinical progress was assessed.

Results: Over a year there was an approximate ten percent improvement in number of patients with HbA1c, LDL, blood pressure and microalbumin tests completed, number of patients using an ACE or an ARB (blood pressure medications), and in patients having an LDL less than 2.0 mmol/L. We did not see significant clinical improvements in HbA1c results because we were bringing in patients who had not been seen recently and who had higher HbA1c results. This overshadowed improvements in other patients.

Learning: RDs were an integral part of each learning team. Because the individual RDs with the Hamilton Family Health Team often participate on many different physician teams, they were instrumental in sharing change strategies. For example, one RD was able to share how one of her teams had sent a letter to all their patients with diabetes, asking them to get bloodwork done only at laboratories that could share results electronically. This resulted in more visits being productive because the practice had already seen patients’ bloodwork. Many teams used this opportunity to address access to care for physicians and other providers (e.g., RDs, pharmacists).

Conclusions: Learning Collaboratives are an effective way to improve care. This process highlighted the role of the RD as information gatherer and sharer, change agent, and project coordinator leading to deeper trust and respect for the RDs on these teams and to greater job satisfaction for participating RDs.

For further information about Learning Collaboratives see www.improvingchroniccare.org.

RESOURCES

Canadian Institute for Health Information. (2009). Diabetes Care Gaps and Disparities in Canada. 2009. Available at: http://secure.cihi.ca/cihiweb/dispPage.jsp?cw_page=PG_2551_E&cw_topic=2551&cw_rel=AR_3191_E

Canadian Diabetes Association. (2009). An economic sunami: The cost of diabetes care in Canada. Available at: Accessed at: http://media3.marketwire.com/docs/cda207report.pdf Wagner EH. (1998). Chronic disease management: What will it take to improve care for chronic illness? Effective Clinical Practice, 1: 2-4.

CONTACT

Tracy Hussey, MSc, RD
Nutrition Program Manager
Hamilton Family Health Team
Hamilton, ON
T: (905) 667-4857

What Does it Take to be Successful in Our Work?

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Tue Mar 09 11:34:00 PST 2010

I have asked myself this question many times and the answer is not as clear or as straightforward as I would like it to be. Over time, what did become clear to me was that I was getting burnt out. How could I be good at what I did if I did not feel good about it?

According to Gallup Organizational Research, the characteristics of my “burnout” self is defined as “unengaged”. In a typical organization, 55% of staff members are unengaged, they demonstrate lower commitment, less connection with co-workers, more focus on activities instead of outcomes, and high stress. Engaged staff show support for each other and find more effective ways to accomplish their roles. Looking back, orientation is the ideal time to gain and maintain engagement in new staff.

I was aware that over the years there was little community nutritionist turnover and so there was no push to have formal development or evaluation of orientation. The role is equivalent to working as a sole-charge dietitian at the health unit without a practice leader providing leadership and support. As part of a Frontline Leadership course, I decided to survey my colleagues on their thoughts about their orientations and their perceptions of success at their work. Ten out of eleven nutritionists working with the adult population responded to a 10-item online survey.

The survey findings revealed the following perceptions about orientation:

• 50% were not satisfied with the amount of orientation time



• 70% felt that orientation did not prepare them to do their job



• 50% felt they did not have clear expectations of their role



• 70% felt they did not know what their coworkers expected of them



• 50% felt that they knew what best resources or contacts to use when there were questions



• during their first three months of work, 50% had weekly questions and 30% had daily questions re: their work/role



• 90% felt having a mentor during the first year of work would have been helpful.

Respondents reported needing from one to five years to adjust to and to feel confident in doing their work. They had no concerns with the nutrition-related content aspects of their work; contextual considerations such as learning about the organizational structure, procedures and how the position related to other organizations and initiatives took longer to learn.

Lessons Learned

An orientation subcommittee was struck and suggested the following:

• Establish consistent content and implementation of orientation.



• Establish processes for providing initial and ongoing support.




• Identify key contact person/coach.



• Be able to check in regularly with the key contact person; have more opportunities to be together at the same site.



• Develop a community of practice of dietitians (identify who can provide what kind of support and when).


• Develop a list of competencies to provide the basis for development of individual learning plans.

TPP II deal good news for agriculture

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 12:35:54 PST 2018

Farm Credit Canada says a new trade deal with Asia is good news for the nation’s farmers. FCC says the new Comprehensive and Progressive Trans-Pacific Partnership (CPTPP) will mean better market access and that’s always good news for agriculture. “We can open up markets more to what we have, especially when we have big competitors […] Read more

The post TPP II deal good news for agriculture appeared first on Manitoba Co-operator.

Baby Deal & Offers In Flyers Until February 14th

by annedougherty @ SmartCanucks.ca Flyers, Deals Canada

Sat Feb 10 07:01:26 PST 2018

Image: http://flyers.smartcanucks.ca/uploads/companies/thumb/10/atlantic-superstore.png Baby Gourmet or Gerber Organic Pouches $1.49 Huggies or...

Private Tree Inventory

by Webmaster @ Private Tree Inventory | City of Morden

Wed Feb 07 12:35:36 PST 2018

The City of Morden encourages you to help identify and inventory trees on your property using a free app. Trees within 15 feet of the street have already been inventoried, so there’s no need for you to do so again. Find the app anytime at http://www.mordenmb.com/city-services/urban-forest-program  

Self-Running PowerPoint Presentations – Part 2

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Fri Feb 19 14:07:00 PST 2010

This article continues from Part 1 (last issue), a description of how to create and share selfrunning PowerPoint^TM presentations (SRPP), and outlines how to convert presentations to video.

Conversion (the easiest way to share them on the Internet) is challenging and requires patience (or a friend with computer/video knowledge).

Converting the SRPP to Video and Uploading tothe Internet:
Several computer programs can convert a SRPP into a video file. PPT 2 Video^TM ($50 from http://www.acoolsoft.com/) is designed for this purpose and works well. Fast computer processing is necessary. Download the 30-day free trial to make sure it works on your computer. Another option is to use a screen capture program. As the SRPP plays on your computer, the program converts the visuals and audio into a video file. Camtasia^TM ($300 from www.techsmith.com/camtasia.asp) is more expensive, but the program is quicker and more versatile (e.g., you can do a lot more than capture PowerPoint^TM presentations). A 15-minute presentation takes 15 minutes to record with a screen capture program; the same presentation would take about 2 hours with PPT 2 Video^TM. One of the challenges is deciding what codex to convert to (a topic beyond the scope of this article) and the resolution (i.e., the number of pixels in the width and height). High definition (1280 x 720 pixels) creates a sharper image but is difficult for anyone with a slow Internet connection to view.

There are several websites to which you can upload videos without charge (e.g., YouTube^TM and blip.TV^TM). These are great choices if you want to reach a large audience as people search these websites. Many companies also offer video hosting services but the fees can be high. The videos can also be embedded into a website.

Video Editing Software for Creativity:
The SRPP video can be edited with a video editing software program. This works well for combining the SRPP with another video, and works better than trying to insert a video into a PowerPoint^TM presentation. The other video could be something recorded with a video camera or captured from a computer screen. For example, I incorporated videos demonstrating product use into an SRPP about specialty food products. My favourite video editing software program is Vegas Movie Studio 9^TM ($90 US from http://www.sonycreativesoftware.com/).

Converting an SRPP to video, editing, and uploading to the Internet is not a simple task. However, the effort and patience to develop the knowledge and skills to make this happen can by worthwhile. In addition to the professional possibilities, creating personal home videos is a fun and fulfilling hobby.

Contact

Wendy Busse, RD, MSc
Red Deer, AB
T: (403) 986-5267
E: wendybusse@foodallergynews.com

Celebrate Organic Week with New Breakfast Ideas

by CHFA @ Organic Week

Mon Sep 12 07:58:02 PDT 2016

September is a season for change. The kids are back in school, adults are back from vacation and mornings seem to be a little more hectic. But you don’t want to skip out on the most important meal of the day. So try a twist on breakfast by going organic – it’s easier than you […]

Amended 2018 Waste Schedule (Digital Version)

by Webmaster @ Private Tree Inventory | City of Morden

Wed Dec 27 12:20:39 PST 2017

The digital copy of the 2018 Waste Schedule has been updated to fix several errors in the rotation of zones for compost collection during February and December of 2018. We apologize for these errors.

Beyond Nutritionism – An Invitation to Critical Dietetics Dialogue

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Thu Dec 03 09:46:00 PST 2009

In spring of 2009 a research workshop entitled "Beyond Nutritionism: Rescuing Dietetics through Critical Dialogue" was held at Ryerson University and funded by the Social Sciences and Humanities Research Council. Appropriately, for a springtime gathering, it marked the establishment of a new movement - Critical Dietetics.

At the workshop, leading international theorists, researchers, practitioners, students, and advisors had long-awaited conversations regarding gender, race, class, ability, size, dietetic epistemology, post-structural orientations to dietetic education, art, and poetry in the context of dietetics. The result was an animated, groundbreaking commitment to redefine the profession through Critical Dietetics.

What counts as “knowing” in dietetic practice? How do we, as nutrition professionals, come to know what we don’t know? How does the evidenced-based culture of dietetics give voice? Where does dietetic culture render silence? What is it that we have already accomplished as a profession? In what ways do we continue to evolve? How can we further build upon the rich roots of our profession? What do we envision for the future of our profession? These are but a few of the difficult, essential questions that Critical Dietetics seeks to explore.

Critical Dietetics takes courage as we depart from familiar ways of doing and knowing. Indeed as Simmons (2009) challenged us in an earlier edition of Practice, it is time to “expand” (p.3) our dietetic identities to become more “pluralistic” (p.3), as we move beyond mere nutritionism (Pollan, 2008) in our work.

Critical Dietetics requires conviction for change, comfort with the uncertainty of not knowing, acceptance of the blurry divide between art and science, and a desire for our allies’ knowledge in social sciences, humanities and natural sciences with whom we have much to integrate. We can grapple with the limits of science alongside the imperative to use it, and venture into the vulnerability evoked by the merging of personal and professional ways of knowing.

We are authors of our own experience and supportive witnesses to one another’s growth in the midst of this new terrain.

Critical Dietetics: A Declaration stands as testament to the commitment the initial group has forged. It is extended as an invitation to our colleagues to become companion dietetic explorers in this exciting new movement. Together we can expand the body of knowledge in dietetics and shape the future of our profession.

REFERENCES
Pollan M. (2008). In defense of food: An eater’s manifesto. New York: The Penguin Press.
Simmons D. (2009). Questioning my Dietitian identity. Practice, 46, 3.


Critical Dietetics - A Declaration – June 2009

Dietetics is a diverse profession with a commitment to, and tradition of, enhancing health, broadly defined, through diet and food. We recognize the commitment and hard work undertaken by dietetic professionals of the past and present who continue to innovatively shape and reshape the profession from its roots in home economics to the incorporation of contemporary perspectives on health. While recognizing the multiple meanings of food and its power to nourish and heal, we acknowledge that food is more than the mere sum of its constituent nutrients. We recognize that human bodies in health and illness are complex and contextual. Moreover, we recognize that the knowledge that enables us to understand health is socially, culturally, historically, and environmentally constructed.

Building on the past century of dietetics and the “Beyond Nutritionism”workshop held at Ryerson University June 12-14, 2009, we extend an invitation to individuals in all areas of dietetics education, practice, and research to collaborate on the Critical Dietetics initiative.

Critical Dietetics is informed by transdisciplinary scholarship from the natural sciences, social sciences, and the humanities. By contributing to scholarship, practice, and education, it strives to make visible our assumptions, give voice to the unspoken, embrace reflexivity, reveal and explore power relations, encourage public engagement and diverse forms of expression, and acknowledge that there are no value-free positions. Through these principles, Critical Dietetics will engage with the ever-changing health, social, and environmental issues facing humanity.

Assuming a critical stance means remaining inquisitive and willing to ask and hear challenging questions. Critical approaches grant us permission to imagine new ideas and explore new ways of approaching our practice. Critical Dietetics creates space for an emancipatory (i.e., liberating and socially just) scholarship by drawing upon many perspectives, philosophies, orientations, ways of asking questions, and ways of knowing.

Critical Dietetics derives its strength from supportive relationships, recognizing that it takes courage to step beyond familiar ways of knowing. It invites constructive dialogue and challenges us to discuss, debate, and rethink what we know and how we know it. It is a generative and collective effort which understands that strength comes from diversity and debate. This declaration is therefore a bold invitation that welcomes different ways of thinking and practicing within our own profession and in collaboration with allied fields. We anticipate collectively expanding the body of knowledge in dietetics and continuing the inclusive, scholarly, collective, and pluralistic development of the profession. If you want to contribute to this dialogue and become a signatory of Critical Dietetics, please email your expression of interest to jgingras@ryerson.ca by January 7, 2010.

Sincerely,

Lucy Aphramor (UK) BSc, RD
Yuka Asada MHSc, RD
Jennifer Atkins MHSc, RD
Shawna Berenbaum PhD, RD, FDC
Jenna Brady BA, BASc, MHSc
Shauna Clarke (UK) BA, MA
John Coveney (Australia) MPHEd, PhD
Marjorie DeVault (USA) PhD
Lisa Forster-Coull MA, RD
Ann Fox MHSc, PhD, RD
Jacqui Gingras PhD, RD
Charna Gord MEd, RD
Mustafa Koc PhD
Esther Ignagni MSc
Daphne Lordly RD
Debbie MacLellan PhD, RD, FDC
Elizabeth Manafo MHSc, RD
Catherine Morley MA, PhD, RD, FDC
Dean Simmons MSc(c), RD
Karen Trainoff BASc, RD
Roula Tzianetas MSc, RD
Jennifer Welsh MSc
Kristen Yarker-Edgar MSc, RD

Seasonal Parking Ban

by Webmaster @ Private Tree Inventory | City of Morden

Wed Dec 06 09:10:00 PST 2017

Be careful where and when you park this winter! The City of Morden’s Parking Ban is currently in effect. From October 1st through April 30th, cars parked on the street between midnight and 8 a.m. can be towed and the owner fined $150 plus towing fees. Please see the following by-laws, Traffic Control 17BL10 and […]

Stronger loonie, feed costs drag on prices at auctions

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Feb 09 12:41:24 PST 2018

Manitoba cattle prices stayed under pressure during the week ended Feb. 2, but there are signs that may start to change. “Hopefully (prices are) near a near-term bottom and should pick up heading into the spring,” said Brian Perillat, senior analyst with the Canadian Cattlemen’s Association. Prices at the province’s eight major auction marts were […] Read more

The post Stronger loonie, feed costs drag on prices at auctions appeared first on Manitoba Co-operator.

Northern Reflections – My Experiences During An Allied Health Placement

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Fri Jun 04 14:50:00 PDT 2010

In the summer of 2009, a program offering placements to nursing in northern communities was extended to allied health practitioners at University Health Network. This program, funded by the Ontario Ministry of Health, allowed clinicians to travel north for approximately four weeks to engage in education networking as well as clinical care delivery opportunities. The purpose of this program is to foster collaboration, to exchange knowledge, and to provide an enriched experience among health care practitioners. The opportunity appealed to my adventurous side and on August 24, 2009, I began my northern experience.

The bulk of my five-week placement was on Moose Factory Island located on the Moose River just south of James Bay. The island has a population of approximately 2700 individuals who are predominantly of Cree First Nation descent. The nearest town is Moosonee that is so remote that it has no road access. Travel to Moose Factory Island involves a flight or train to Moosonee followed by a boat, helicopter or car ride across the Moose River depending on the season and the stability of the ice road in winter.

My placement was based out of Weeneebayko General Hospital – a hospital that had been without an inpatient dietitian for two years. Part of the challenge with this placement was etching out how to best utilize my time and resources while I was there. Some of the responsibilities I undertook included assessing and implementing nutrition care plans with inpatient and outpatient consults, preparing community presentations on a variety of nutrition topics, and assisting in various clinics. I also had the opportunity to fly to the coastal community of Kashechewan to assess the nutritional status of women at the prenatal clinic.

The challenges were numerous and overwhelming, and my brain was stretched with the magnitude of nutritional issues that this community faced. Food insecurity, substance abuse, isolation, poverty, and the prevalence of nutritionally relevant illnesses seemed to be more the norm than the exception. In addition to these challenges, there was the education level of the clientele (many could not read English or Cree), the lack of other allied health professionals to which I had become so accustomed (e.g., speech language pathologists), my unfamiliarity with some of the foods (e.g., bannock bread), and the research into nutritional issues that I would not typically see on my general internal medicine unit in Toronto.

It was sometimes hard to know what to say to the 20 year old mother of three who told me that she could not afford to eat healthy food when four litres of milk was $13.59 and a five pound bag of potatoes was $10.69. It was difficult to remain unmoved by the elderly gentleman on hemodialysis who was too tired to cook, had no family, and for whom there were neither home care services nor home meal delivery services to provide assistance. There was also the challenge of trying to advise young mothers against feeding their babies evaporated milk and convincing them that it was nutritionally incomplete (even though it was what their mothers had done for them). Food availability did not make it any easier. If you were well accustomed to the grocery store delivery schedule, you could get the pick of the best and freshest groceries available. In-between deliveries, you would be lucky to find half-decent fresh fruits and vegetables, if available at all. One evening when I went to pick up milk, I found that the entire island was sold out until the next delivery.

Provision of dietetic services up north is unique in both the needs of the clientele and the retention of professional services. However, despite all of the challenges – maybe even because of them – I found dietitian work in the north to be truly satisfying. Overcoming the seemingly insurmountable hurdles produced a sense of achievement. Dietetics in the north is rewarding and fulfilling; I would encourage you to consider the many opportunities that abound in northern Ontario. I also encourage you to embrace every opportunity you get to immerse yourself in other cultures! Cultural competence is an ongoing process that is developed through familiarization of oneself with and in diverse cultural backgrounds. By better understanding cultural norms and mores, nutrition professionals can tailor nutrition counselling to best meet client needs. For the vast majority of my placement, I was working outside my ‘comfort zone’, and it was a great way to grow, both personally and professionally. I was grateful to be part of such a collaborative initiative that exposes health care staff to unique educational opportunities.

Contact

Tiffany Krahn, RD
University Health Network
Toronto Western Hospital
Toronto, ON
E: tiffany.krahn@uhn.on.ca

Assessing Nausea and Vomiting of Pregnancy

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Fri Oct 23 12:00:00 PDT 2009

My strong interest in pregnancy lead me to study the most common medical condition during this life stage, nausea and vomiting of pregnancy, during my Nutritional Assessment course at the University of Guelph. I was amazed to learn how two symptoms can have such severe consequences in a woman’s pregnancy and life. This article provides information on the nature of nausea and vomiting of pregnancy (NVP), and methods developed to assess symptom severity, nutritional status and dietary intake.

NVP affects almost 80% of all pregnant women (Goodwin, 2002). Although not usually life threatening, it has a negative effect on a woman’s quality of life during pregnancy (Attard et al., 2002). The severity of NVP ranges between mild nausea and uncontrollable vomiting requiring hospitalization. The most severe form, hyperemesis gravidarum, occurs when NVP progresses to severe vomiting and is characterized by decreased dietary intake (Smithells et al., 1977), dehydration, electrolyte imbalance, and weight loss of >5% of body weight (Fairweather, 1968; Emelianova et al., 1999). Symptoms of NVP usually occur during the first trimester, however, some women experience symptoms for longer (Goodwin, 2002). Assessing the nutritional status and symptoms of nausea and vomiting in pregnant women is important to ensure a healthy pregnancy and optimal quality of life. Symptoms can be assessed using clinical assessment instruments, while anthropometric and dietary measures are used to monitor nutritional status.

The severity of nausea and vomiting can be assessed using a validated questionnaire to quantitatively assess the severity of subjective symptoms (Rhodes et al., 1999). The Rhodes Index of Nausea and Vomiting Form-2 (INV-2) is a validated eight-item self-report instrument that measures the physical symptoms and stress caused by NVP (Rhodes et al., 1984). This instrument has been reformatted to a more efficient, reliable and user-friendly version called the Index of Nausea, Vomiting, and Retching (INVR) (Rhodes et al., 1999). Although this instrument is appropriate for clinical assessment and research, it was created and validated with a respondent sample of people experiencing nausea and vomiting in cancer chemotherapy (Koren et al., 2001). The Motherisk Program in Toronto found the INVR instrument cumbersome and time-consuming (Koren et al., 2001). Motherisk developed the Pregnancy Unique-Quantification of Emesis (PUQE), a self-administered instrument with only three items (length of nausea; number of vomits; number of retching episodes) that can be easily performed in all clinical and research settings (Koren et al., 2002). The PUQE scoring system specific to NVP was validated independently (Koren et al., 2005). The major limitation to both the INVR and PUQE scoring systems is that they cover symptoms occurring in the preceding 12 hours and cannot measure NVP severity for a longer period of time (Lacasse et al., 2008). The modified-PUQE is a validated instrument to quantify symptoms occurring from the start of pregnancy (Lacasse et al., 2008). A study conducted by Koren et al. through the Motherisk counselling telephone line showed modified-PUQE scores to be more severe than the 12-hour PUQE. This can be explained by a recall bias produced by a retrospective evaluation of NVP symptoms (Koren et al., 2004).

Anthropometric measures are used to assess pregnancy weight gain with self-reported height and weight and scale measurements. Self-reported height and weight are used to generate an accurate representation of true pre-pregnancy BMI, that is used as a baseline for measuring weight gain (Brunner Huber, 2007). While self-reported weight is usually underestimated and height is usually overestimated in women of reproductive age, Brunner Huber (2007) found that selfreported measurements used to calculate BMIs accurately classified women into a BMI category as assessed through scale/measured values. The Institute of Medicine (IOM) recommended using BMI measurements to assess weight gain during pregnancy (IOM, 1990). Weight measured using a calibrated, electronic scale should be compared to the IOM recommendations for weight gain within a particular BMI category. Weight is an easy measurement; however, it can be affected by time of day, bladder fullness, and clothing choice (Gibson, 2005). It has been reported that BMI is not a better predictor of maternal and perinatal morbidity than body weight alone (Wolfe, 1991). For now, the IOM guidelines are appropriate as the literature shows that adherence to the guidelines will result in low risk of an adverse pregnancy (DeVader et al., 2007).

Energy intake is assessed by a 24-hour recall (Van Stuijvenberg et al., 1995) using a multiple-pass interviewing technique and food models to assist clients to recall their intake, and to accurately estimate portion sizes (Gibson, 2005). The multiple-pass 24-hour recall is so called because interviewers obtain dietary information through ‘multiple passes’ during the interview process using a quick list, detailed description and a final review (Tran et al., 2000). A limitation to using multiple-pass 24-hour recalls with women is that energy intake is often underestimated (Tran et al., 2000). Twenty-four hour recalls are preferred for woman experiencing NVP as they are physically and emotionally unwell, and there is lower respondent burden compared to maintaining (un)weighed food records (Gibson, 2005).

From researching the development of a questionnaire for assessing the clinical symptoms of nausea and vomiting of pregnancy, I have a greater understanding and appreciation for the time and effort that goes into each questionnaire used by health professionals.

REFERENCES available from Janis Randall Simpson.

Contact

Lindsay Ball, BSc, BASc

Janis Randall Simpson, PhD, RD (advisor)
Unvierstiy of Guelph
E: rjanis@uoguelph.ca

Community Partnership Involving Dietetic Interns: A Public Health Nutrition Experience

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Fri Oct 30 12:44:00 PDT 2009

Background

Partnership is one of the core functions in public health practice. The partnership described in this article arose from a joint commitment of bringing community nutrition and chronic disease prevention work into a community agency, the Patch Project1 (Hull Child and Family Services), whose nutrition programming was focused on emergency food access. This article describes what we did and provides perspectives of different partners including staff of the Patch Project, the University of Alberta Integrated Dietetic Internship Program (UA-IDIP), and Health Agency registered dietitian (RD) preceptors.

What We Did

We took an asset-based approach and conducted an inventory of current community based programming focused on nutrition. The Patch Project advised on the program areas of most relevance to the populations they served. Dietetic interns were key participants in this initial work. During their placements with health agencies they researched the unique needs of the population that the Patch Project served. The work was primarily health agency driven and the outputs included adaptations to the format and delivery of existing resources to address the needs of diverse populations.

The partners had shared values, goals and expectations around accessibility and appropriateness of existing programs and seeking opportunities to model healthy eating in non-health agency programming, rather than seeking initiative funding and/or creating new/temporary resources with limited sustainability. All partners concurred that the goals could be achieved by placing an intern directly with the Patch Project thus optimizing use of preceptors’ areas of expertise while providing dietetic interns with practical experiences in community nutrition work with at-risk populations. The health agency RDs mentored the intern in developing community and public health nutrition competencies including how to appropriately utilize nutrition standards, approaches and resources in working with at-risk populations.

The foundational work spent on building the partnership and the ongoing evaluation led to a decision to pilot a 12-week intern placement at the community agency. Additional components to the established internship placement process were developed including a community agency screening of the intern, intern orientation binder, and scheduled opportunities for partner communication (e.g., weekly meetings, template for weekly intern reflection reports).

Participants’ Reflections

Patch Project, Hull Child and Family Services:
We experienced more nutrition modelling, education, and skill building in our agency programming that clearly stimulated an interest in healthy eating. Nutrition was introduced in practical ways within achievable limits. A challenge is how to manage and sustain the ideas/ programming after the placement ended. Our goal is to integrate nutrition considerations into our practice.

Internship Coordinator (UA –IDIP):
This placement was in a non-traditional setting and was a way to offer hands-on experience for interns in community nutrition. Adding new (non-traditional) placements to the internship increases the number of meaningful placements available to interns and allows them to gain experience in nutrition education, needs assessment, program planning, implementation and evaluation.This particular placement also provided learning opportunities related to food insecurity.

Dietetic Intern (UA –IDIP):
Since I was directly immersed within a low-income, multicultural community during this placement, I was able to appreciate the work that goes into a community development project. I have always been interested in community nutrition and now I have had the opportunity to work on a community garden and to develop a community nutrition program.

Health Agency RDs – Alberta Health Services
(Nutrition Services, Population and Public Health);
Healthy Babies Network, Catholic Family Services:
Placing a dietetic intern in a community agency allowed for a person with nutrition expertise to participate in hands-on work. The shared responsibility of preceptorship and combined perspectives of Dietitians in public health and community nutrition broadened the scope of practice for the intern. This successful pilot placement is seen as a model that can support community level work. Because of the Patch Project’s commitment to health promotion we have been able to consult with them for a community perspective on other initiatives.

Conclusion

The internship placement described in this article is one example of the important role of partnerships in public health nutrition work. We believe that an open and transparent partnership, with common values and goals, where all partnership work is valued and where challenges are addressed from an asset-based approach has been central to the successful outcomes.

1 The Patch Project is a grassroots, community based program serving families that live in subsidized housing units located in high needs communities.


ACKNOWLEDGEMENTS – Thank you to all partners in supporting this experience: Patch Project (David Wright, Christina Maes, Twyla Mudry, Teresa Rumdit, Stacey McRae, Claire Jackson); UA-IDIP (Carrie Mullin-Innes); UA-IDIP intern (Sandra Paquette); Alberta Health Services (Kathy Cunningham); Healthy Babies Network (Brinda Rao).

Contact

Nutrition Services, Population and Public Health

Alberta Health Services - Calgary, AB

Diet can give your immune system the advantage

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Feb 09 13:05:35 PST 2018

Recently, I was on six flights during the course of five days, with about 250 people per flight. Every flight had several people who were sneezing or coughing. So, I was exposed to at least 1,500 people all nestled in a pressurized tube, breathing the same recycled air. Now I wait to see if my […] Read more

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Is a soybean-canola rotation worth rolling the dice?

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Feb 09 12:56:03 PST 2018

Farmers better study up on the hurdles of a soybean-canola rotation before trying it in the field, Manitoba Agriculture specialists say. Soybeans have been a growing story in Manitoba, rising over the last decade to become one of the province’s main crops with almost 2.3 million acres planted in 2017. Combined with canola, another high-value […] Read more

The post Is a soybean-canola rotation worth rolling the dice? appeared first on Manitoba Co-operator.

BABY GOURMET’S (PROBIOTIC-FILLED) SNACKS FOR LITTLES!

by Merry Golden @ Merry Golden

Fri Dec 22 04:25:49 PST 2017

What a bout of illness we’ve had around these parts. Coughs, colds, viruses – oh my! I try as hard possible to treat symptoms and infections as naturally as possible, while also being keenly aware… View Post

Rossburn family recognized with MSA award

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 13:07:05 PST 2018

Since 1995, the Manitoba Simmental Association (MSA) has presented the A.O. Henuset Memorial Distinguished Service Award, to persons who have helped establish the Simmental industry in Manitoba. As the 2017 winners, the Carson family of Northern Light Simmentals, located approximately 15 km southwest of Rossburn, exemplify dedication to the Simmental breed through the cattle program […] Read more

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Necrotizing Enterocolitis and the Preterm Infant

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Wed May 05 09:57:00 PDT 2010

Contact

Deborah Van Dyke
4th year student (visiting from U of A)
E: dvandyke@uoguelph.ca

Andrea Buchholz, PhD, RD
Faculty Advisor
Dept of Family Relations and Applied Nutrition
University of Guelph
E: abuchhol@uoguelph.ca

Glyphosate: the real science

by greg @ Country GuideCountry Guide

Fri Jan 26 09:33:02 PST 2018

The study published in the November 9, 2017 Journal of the National Cancer Institute is crystal clear. Called “Glyphosate Use and Cancer Incidence in the Agricultural Health Study”, it says: “In conclusion, we found no evidence of an association between glyphosate use and risk of any solid tumours or lymphoid malignancies, including NHL (Non-Hodgkins Lymphoma) […] Read more

The post Glyphosate: the real science appeared first on Country Guide.

Consumers are demanding companies prove their sustainability commitment

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Dec 15 07:45:51 PST 2017

The $118-billion retail food sector in Canada is becoming increasingly fragmented but it still shares one thing in common: a commitment to trust and transparency, a retail food expert told delegates at the recent GrowCanada conference. That has repercussions that trace through the value chain all the way to the farm, John F.T. Scott said. […] Read more

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Probiotics could serve as alternative to antibiotics in pig feed

by undefined @ Manitoba Co-operatorProbiotics could serve as alternative to antibiotics in pig feed – Manitoba Co-operator

Wed Nov 20 12:40:18 PST 2013

German researchers have found that piglets fed probiotic Enterococcus faecium showed reduced numbers of potentially pathogenic Escherichia coli strains in their intestines, the American Society for Microbiology says in a release. Researchers were looking for alternatives to antibiotics for reducing pathogens in the intestines of young pigs following the EU’s ban on using antibiotics as […] Read more

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Food Banks

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Mon Jan 18 14:06:00 PST 2010

On Vancouver Island, the number of people in food bank line-ups has increased dramatically in the past year due to the state of the economy. As the numbers increase, often the amount of food and quality of the food decreases unless a community has the resources to continue to provide enough food to meet the demand.

One of the greatest criticisms of food banks is that the food given out is not nutritious. For most food banks, due to inadequate storage space, especially refrigeration, it is difficult to give out anything perishable. Fresh fruit, vegetables and dairy products cannot be stored in large enough volumes to meet the growing demand. Consequently, food banks generally store canned fruit, canned vegetables, canned meats, and peanut butter, along with staples such as flour, sugar, coffee, tea, and grains including rice, pasta and rolled oats. Boxed dried foods like macaroni and cheese dinners, instant soups and dry cereals are also common.

In 2007, a local food bank asked me to work with them to review the foods given out and to help develop a menu system that would provide about two days worth of food according to Canada’s Food Guide. This would be especially important for the children that they were serving. We started with Canada’s Food Guide and planned how we could at least partially meet the needs of each family member based on the number of servings from each food group for a specific age. To simplify bagging the groceries, we planned to have only two types of bags. One was an adult bag, the second was a child’s bag. The family would receive one bag for each family member based on their age.

We planned a one-month menu and factored in that the food bank operates once per week. In the past, the food bank gave out a bag of donated unrelated tins and boxes of food items and there would sometimes be nothing in the bag that would combine to make a meal. To correct this, food was purchased so that each bag on a given day would be identical. For example, if pasta was given, the bag would contain the sauce with which to make a meal. If there was cereal, it was given on the day milk was available. Recipes were also included.

Another nutritional improvement was the realization that for the price of a can of vegetables, a greater quantity of fresh produce could be provided. Every week, families would get a bag of something fresh. These usually included less perishable items such as potatoes, onions, carrots, apples, oranges or bananas. Produce was delivered the day before it was needed and filled the hallways of the food bank. It was all given out the next day so there was no spoilage.

As the food bank management team became more aware of the nutritional needs of the clients they were serving, there was a greater willingness to spend a litte extra to meet these needs. For example, the need for extra vitamin D in the winter months was met with an extra milk budget so that the adults would also get some milk as prior to this, only children received milk. The amount of canned fish was also increased.

Another wonderful improvement in the quality of food for this food bank was the offer of fresh produce during the summer months. For the past few summers, a community garden has been grown with most of the produce delivered to the food bank on a weekly basis. This is a community partnership where the land was donated by a private business and the garden was planted, tended and harvested as a job skills program. On food bank day, the donated produce is placed outside the food bank on the street like a market stand and clients are asked to help themselves. At the end of the day, the boxes are empty.

This past summer, the town decided to grow lettuce and spinach instead of flowers in the municipal flowerbeds. At the first harvest, over 60 pounds of greens were put out on food bank day. Since then, a gleaning program has been started and whole orchards of produce have been donated. On food bank day, locals deliver any unwanted produce to be put out on the street in front of the food bank to fill the market stand. Surplus gleaned produce goes to a pregnancy program and to families at a toddler play program in the community.

In spite of a 30 % increase in the number of clients over the past year, this small town food bank continues to be able to meet the needs of their clients due to the generosity of the community and some careful planning with attention to good nutrition. Working together with the community to problem solve food shortages may bring some surprising solutions from unexpected sources. Preparing this article has provided me with a wonderful opportunity to invite discussion about some of the great solutions that must be happening all across Canada.


CONTACT:
Eileen Bennewith, RD
Community Nutritionist
Vancouver Island Health Authority
Child, Youth and Family Programs
Nanaimo, BC
T: (250) 739-5845 ext 57561
E: Eileen.Bennewith@viha.ca

Who’s ready to WIN!

by Generation Green at The Forks @ Generation Green at The Forks

Mon Dec 01 13:59:08 PST 2014

Since the holiday season is now upon us, I think it’s time to show some love and run some contests!!! Our friends at The Canadian Birch Syrup Company, are coming in this Saturday, December 6th at Noon till 3:00 PM, to not only offer samples of their three harvests of birch syrup (Gold, Amber & Dark), but […]

Making bread — and maybe history too

by undefined @ Manitoba Co-operatorManitoba Co-operator

Fri Dec 08 12:28:17 PST 2017

You won’t be buying Kernza bread in a Manitoba bakery or grocery store any time soon, but a small group of proponents see it as a sign of things to come. Guests at a small reception at the Tall Grass Prairie Bakery in downtown Winnipeg Nov. 23 were treated to loaves of freshly baked sourdough […] Read more

The post Making bread — and maybe history too appeared first on Manitoba Co-operator.

Can organic no till work in the field?

by undefined @ Manitoba Co-operatorManitoba Co-operator

Tue Oct 17 12:22:51 PDT 2017

Hairy vetch may be the key to reducing tillage in organic farming, at least in the short term. Martin Entz, a professor and agriculture systems expert from the University of Manitoba has been looking at mulches for organic weed suppression, rather than the tillage typically used. “We found that when we used the right mulch, […] Read more

The post Can organic no till work in the field? appeared first on Manitoba Co-operator.

Parks and Urban Forestry Presentation

by Webmaster @ Private Tree Inventory | City of Morden

Mon Feb 05 12:08:56 PST 2018

The Parks and Urban Forestry team invite everyone to attend a special presentation at the Access Event Centre (Morden Chiropractic Meeting Room) on Tuesday, Feb. 6 at 7 p.m. Details about the City’s Urban Forest Management Plan and the Ash Strategy will be presented. Thank you.

Pure Anada Workshop

by Generation Green at The Forks @ Messages – Generation Green at The Forks

Wed Nov 26 08:07:49 PST 2014

Thanks to Pure Anada makeup artist Kristen von Riesen for a successful “Tips & Tricks” workshop! We all learnt some secrets to enhancing our features, and tips on selecting colors as well as applying Pure Anada’s makeup. In case you didn’t know Pure Anada natural makeup is made in Morden, Manitoba. The makeup line is a […]

The right next step

by greg @ Country GuideCountry Guide

Tue Feb 06 14:18:14 PST 2018

These new peer groups are drawing rave reviews from their members. Are they the most inspirational and perhaps the most essential business idea of the new millennium? It’s a big claim, but it’s tough to argue against this newest iteration of farmers helping farmers. Located in the extreme southwest of Manitoba, Brooks and Jen White’s […] Read more

The post The right next step appeared first on Country Guide.

Horses and tapeworms

by undefined @ Manitoba Co-operatorManitoba Co-operator

Wed Oct 25 12:03:21 PDT 2017

The existence of tapeworms in horses has rarely been a topic of much concern as the significance of infestation to the health of the horse has for the most part been uncertain. Not only is it difficult to reproduce the complicated life cycle of the tapeworm under study conditions it is also unreliable to gather […] Read more

The post Horses and tapeworms appeared first on Manitoba Co-operator.

Oh Baby! Get the Scoop on Baby Skincare

by Zoe (Social Media Manager) @ Blog – Well.ca Blog

Tue Feb 06 07:00:45 PST 2018

Welcome to the first post of Oh Baby – a monthly series where an expert shares the scoop on all you need to know for the littlest members in your family! Seanna Cohen | Skin Care Therapist | Elodie Beauty There are enough things to worry about...

The post Oh Baby! Get the Scoop on Baby Skincare appeared first on Well.ca Blog.

New Communications Tower To Be Built

by Webmaster @ Private Tree Inventory | City of Morden

Mon Jan 15 14:48:23 PST 2018

The City of Morden is planning to construct a new communications tower which will assist emergency crews. You can learn more about the project by reading the following PDF. The location where the tower will be at the Access Event Centre.

Public Hearing for The City of Morden’s 2018 Financial Plan

by Webmaster @ Private Tree Inventory | City of Morden

Wed Dec 06 15:21:22 PST 2017

A Public Hearing to review the City of Morden’s 2018 Financial Plan (Budget) is scheduled for Monday, Dec. 18th at 7 pm in the City Council Chambers at the Civic Centre. Copies of the 2018 Financial Plan will be available Friday, Dec. 15.

Pure Anada Workshop

by Generation Green at The Forks @ Generation Green at The Forks

Wed Nov 26 08:07:49 PST 2014

Thanks to Pure Anada makeup artist Kristen von Riesen for a successful “Tips & Tricks” workshop! We all learnt some secrets to enhancing our features, and tips on selecting colors as well as applying Pure Anada’s makeup. In case you didn’t know Pure Anada natural makeup is made in Morden, Manitoba. The makeup line is a […]

Organic Alliance says crop insurance needs an update on organic production

by undefined @ Manitoba Co-operatorManitoba Co-operator

Wed Nov 08 09:49:09 PST 2017

Organic farmers in Manitoba hope a new working group will help solve long-standing crop insurance issues. The body will have members from both the Manitoba Organic Alliance (MOA) and Manitoba Agricultural Services Corporation (MASC). “There’s definite improvements that need to be made, so we want to know what the timeline on that is,” MOA president […] Read more

The post Organic Alliance says crop insurance needs an update on organic production appeared first on Manitoba Co-operator.

Expecting!

by Generation Green at The Forks @ Messages – Generation Green at The Forks

Wed Jul 02 12:49:55 PDT 2014

Some of you may have noticed that our lovely staff member Jennifer is expecting! We are all very excited for the arrival of this little bundle, who is expected to make a grand entrance in mid October. We will miss Jennifer terribly as she has been such an important part of Generation Green since day […]

Documentary shows Manitoba farms adopting ecological practices

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Nov 20 13:04:52 PST 2017

Winnipeg documentary filmmaker Katharina Stieffenhofer came home from a farmers’ conference two years ago so inspired by what she’d heard and seen she wanted to tell others. She’d listened to talks by Martin Entz, plant scientist at the University of Manitoba, at the 2016 Prairie Organic Think Whole Farm conference. It wasn’t the first time […] Read more

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The H1N1 Pandemic: A Shot at an Extraordinary Learning Opportunity

by noreply@blogger.com (PRACTICE NEWSLETTER) @ DC Practice Blog

Fri Jun 04 15:41:00 PDT 2010

Interning with Public Health Services in the Capital District Health Authority, Nova Scotia during the H1N1 pandemic was a whirlwind experience. Public Health was my first rotation as an intern. I was privileged to witness both its health promotion and health protection roles during my community rotation. In the late summer, my preceptor alerted me that I would be starting my rotation with Public Health earlier than anticipated in hopes that I would miss an H1N1 pandemic that was forecasted to begin in January. This change did not go as planned as cases of H1N1 arrived earlier than predicted.

In the last week of October I could sense that the Public Health team was feeling the heat; it was ‘crunch time’ to prepare for mass immunization clinics as the vaccine had finally arrived. I was fortunate to experience two immunization clinics; once when the vaccine eligibility criteria was restricted to high risk groups and once when the vaccine was available to all. However, I was not involved with clinics every day as I had to complete other competencies unrelated to this unique experience.

While the nutritionists were at the clinics, I provided day care directors with verbal and written feedback on their menus, integrated dialogue from several meetings into notes, kept a journal, inputted an online survey, and worked on my research project. Because everyone was occupied with H1N1 related activities in the community, I was working in a ‘ghost town’ office complete with empty cubicles and lunches eaten in solitude. This contrasted my earlier experiences when I had had lunch with at least 10 others and would always hear someone typing at their computer. I began to feel a sense of isolation.

Before my internship, I anticipated that I would receive ample amounts of direction as an intern. My expectations became apparent during the pandemic as my contact with the team was limited. I was nervous that the work I was completing was not sufficient and I had few opportunities to ask for guidance. This unavoidable situation forced me to become more self-directed in my work. I knew I had to finish the projects and that it was time for me to trust my instincts and myself. This was the only way for me to accomplish the projects. Reflecting on this, I realized that I was afraid to believe in myself and that sometimes I have to be bold and take risks, even if it is uncomfortable. I had to trust my capacity and knowledge. I tended to forget that I am in a learning environment where I will make mistakes but will also celebrate successes. I realize that being pushed outside of my comfort zone in this supportive learning environment was integral to preparing me for the future as I continue to encounter experiences with unknown outcomes. My advice to future interns is to embrace learning opportunities and to engage in these experiences as much as possible - even if you feel thrown into the dangerous ‘deep end of the pool’ instead of what feels to be the ‘safe shallow end’.

In December when the immunization clinics came to an end, I was invited to participate in a closing discussion that involved Public Health employees who acted as clinic leaders. This discussion group of about 40 employees amazed me. I realized the honesty and mindfulness that this group of public health professionals possessed. I learned from the many stories told, and was touched and motivated by their enthusiasm and dedication. That evening I participated in a mass immunization clinic and confirmed my perceptions of this working group. I got to see the clinic staff (including volunteers, students, and public health employees) in action.

My participation in this experience was extraordinary! I believe that fate led me to Public Health during a time when I could experience first-hand health protection and health promotion, two of the core functions of Public Health. I did not learn about the functions of the health care system during times of crisis while at university. Owing to my immersion I feel better prepared for the possibility of involvement in a pandemic in my career.

I encourage future interns to seek rotation opportunities in public health, and suggest that internship programs provide and promote opportunities encouraging interns to experience community rotations in public health.

My sincere thanks to the staff members at Capital District Health Authority’s Public Health Services that made this an invaluable learning experience possible. A special thank you to my supportive preceptor, Rita MacAulay.

Contact

Melissa Koch, Dietetic Intern
Capital Health
Halifax, NS
E: melissa.koch@cdha.nshealth.ca

Rita MacAulay
Keely Fraser
Public Health Nutritionists
Capital Health
Halifax, NS

Ringbone in horses

by undefined @ Manitoba Co-operatorManitoba Co-operator

Wed Sep 27 12:07:44 PDT 2017

Ringbone is one of the most common forms of arthritis diagnosed in the horse and is a “catch-all” term used to describe an osteoarthritis that afflicts the coffin joint (low ringbone) or the pastern joint (high ringbone). Degeneration of the joint interferes with function, mobility and flexibility of the lower limb and ultimately leads to […] Read more

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Key points to read the sole of a hoof

by undefined @ Manitoba Co-operatorManitoba Co-operator

Wed Dec 20 12:32:55 PST 2017

It is easy to overlook the contribution the sole makes to the soundness of the horse, because for the most part the sole is hidden from view. However, the sole is no idle passenger. It has remarkable, even herculean properties that allow it to act as the interface between the horse’s bony column and the […] Read more

The post Key points to read the sole of a hoof appeared first on Manitoba Co-operator.

AGT stock tracks challenges of pulse industry

by undefined @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 12:59:41 PST 2018

Saskatchewan-based AGT Food and Ingredients was riding a high in 2016. In May its stock hit highs of more than $40 per share. Almost a year and a half later, the story had changed and AGT stock hit lows of almost $18 per share — a level not seen since mid-2014. Marching in near lockstep […] Read more

The post AGT stock tracks challenges of pulse industry appeared first on Manitoba Co-operator.

VIDEO: Boldly spraying where no one’s sprayed before?

by greg @ Manitoba Co-operatorManitoba Co-operator

Mon Feb 12 10:52:09 PST 2018

Started as a company in 2017, ROGA Drone is one of the new players in the UAV market, and Don Campbell believes there’s an untapped market in Western Canada for UAVs to spray insecticide. His flight plan? The Kray drone. The Kray drone is a fixed wing UAV using eight rotors to keep it airborne, […] Read more

The post VIDEO: Boldly spraying where no one’s sprayed before? appeared first on Manitoba Co-operator.

Baby Deal & Offers In Flyers Until February 14th

by annedougherty @ SmartCanucks.ca Flyers, Deals Canada

Sat Feb 10 07:01:26 PST 2018

Image: http://flyers.smartcanucks.ca/uploads/companies/thumb/10/atlantic-superstore.png Baby Gourmet or Gerber Organic Pouches $1.49 Huggies or...

Celebrate Organics with PROPA

by PROPA @ Organic Week

Tue Sep 20 07:20:16 PDT 2016

Why celebrate organics? “Well to put it simply organics is life that’s kind of the whole thing behind it; to promote bio diversity and increase the number of living species on your farm,” explains Jerry Kit, President of Peace River Organic Producers Association. So to celebrate national Organic Week which runs from September 17-25 PROPA […]