Salade de légumes, Pexels, Ella Olsson, ©

Nutrition Month 2021

February 24, 2021 ,

Every year in Canada, March is Nutrition Month. This year, the theme chosen by dietitians is Good for you!

It is therefore a question of eating healthy while at the same time respecting one’s culture, traditions, preferences and nutritional needs.

To eat well there are a few basic rules to follow:

  • Grant a place of honor to fruits and vegetables
  • Prioritise whole grain cereals
  • Regularly consume good sources of protein: mainly plant-sourced, and to a lesser extent animal-sourced
  • Reduce consumption of sweets, processed foods, and red meat

It is also important to pay attention to how you cook your food. A good choice is to avoid frying and barbecuing. Instead, prioritise healthier cooking methods such as: baked, poached, simmered, sautéed, pressure cooked, and steamed.

These tips can be adapted regardless of your culture, your food traditions, and your nutritional needs. Whether you normally eat salty or sweet foods at breakfast, eat deconstructed or stir-fried dishes, with your meal in a bowl or on a plate, with chopsticks, utensils, or your hands, and whether you have food exclusions (allergies, intolerances) or not …

If you need help to improve your diet, we have tailored meal plans  to offer you, which take into account your preferences, allergies or intolerances. For even more personalised support, our dietitians  are at your disposal to guide and accompany you.

I would also like to take this opportunity to invite you to travel a bit and explore our selection of the best recipes highlighting different culinary styles, so that you can continue discovering what is good for you!

TOP 10: Sunny Caribbean Recipes

See the article >>

TOP 10 Mediterranean Recipes

See the article >>

Top 5 Favourite Japanese Recipes to Make at Home

See the article >>

Top 5: Delicious Russian Recipes to Discover

See the article >>

See more articles on world cuisine >>


Jennifer Morzier
Jennifer is a Registered Dietitian graduated from the University of Montreal in December 2018 and is a member of the Ordre professionnel des diététistes du Québec (OPDQ). She believes that the quality of our food choices has a direct impact on our health and energy level. Her goal? To help people improve the quality of what they put in their plates, for their better well-being and greater pleasure.

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