Nutrition Tips Winter 2015

Children who have meals with their family not only eat better and are healthier; they learn to socialize and do better in school. Family meals give a time and place to keep up with what is going on with everyone, help each other out, and tell family stories. Enjoying family meals help to keep food in its place as only one of life's great pleasures. Pay attention to the food and enjoy it when it is time to eat, forget about it between times. A rushed morning without breakfast can make eating well challenging. Try these quick breakfast ideas: A long afternoon commute can make eating well challenging. Pack a snack for the afternoon before your ride so you aren’t over hungry when you get home. Healthy food choices at home and at school can help students do better in school and be healthier over all. Part of learning about healthy eating is practicing. If your children’s’ school does not teach food preparation, ask your school administration how you can help to support offering classes. Snack foods like chips, candy, and pop fill children up, but don’t supply any of the nutrition they need to grow and learn. These foods should not be offered in school. Help the school community council and school administration in your children’s school to promote healthy foods in the school.

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Food Borne Diseases

For every one food borne illness that is reported, there are 350 people who suffer nausea, vomiting and/or diarrhea that do not report their illness. In the Sun Country Health Region, this averages out to 290 people per week who suffer from food borne illness.

The vast majority of food borne illnesses are self inflicted (at home). On the other hand, many stomach illnesses that people think are caused by bad food are actually caused by Entero- or Noro-viruses that spread from person-to-person.

These are not food borne illnesses at all. The first step in identifying a food borne illness is seeing your doctor while you are experiencing symptoms. Contact your Public Health Inspector for more information on how to identify the source of a food borne illness. 

For more information, see

Food Safety Classes
Provincial regulations require that all licensed restaurants must have at least one staff member per shift who has taken a food handler course. PHI's conduct numerous one-day courses throughout the year and in various locations in the service area. Between 200 and 300 people receive the course each year.

tags: e.coli ,ecoli, E.Coli, e coli, salmonella, shigella, norovirus, listeria