Leadership Centre

Supporting leadership capacity building within Ontario.

Leadership Centre website

Enhancing leadership competencies, facilitating thoughtful discussion and examination of leadership issues for public health professionals.

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Community Food Advisor

Promoting safe and nutritious food selection, preparation and storage practices.

Community Food Advisor website

Community Food Advisors work in their community to improve and promote safe and healthy food selection, preparation, and storage practices.

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Public Health and You

Your questions about public health answered...all in one place.

Public Health and You website

Learn about why public health plays a vital role in ensuring the health of communities across Ontario!

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Ontario Public Health Association

Committed to improving the health of Ontarians.

OPHA website

Since 1949, OPHA has served as a catalyst for development in the Public Health sector.

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Nutrition Resource Centre

Credible public health nutrition at your fingertips.

Nutrition Resource Centre website

Strengthening the capacity of health professionals across all care settings and in all communities across Ontario.

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Making Something from Nothing: Food Literacy Among Youth, Young Pregnant Women and Young Parents who are at Risk for Poor Health

Food Security & Access to Food The locally driven collaborative research project (LDCP) representing 8 health units in Ontario identified teens, and young parents and pregnant women aged 16 to 25 with highest priority in terms of health risk factors. For these groups, the project aimed to explore the meanings of food skills and develop a working definition, identify the barriers and facilitators to food skills acquisition and practice and use the findings to inform programs and policies that could improve healthy food preparation among young people at risk for poor health. Food deskilling in the general population has been identified as a major impediment to healthy eating, creating a greater reliance on convenience foods that are higher in saturated fat, salt and sugar, as well as putting strain on food budgets, which has a greater impact on at risk populations. The project is based on an awareness that designing effective programs for these 'at risk' groups requires more knowledge about what they do and how they think about food preparation, as well as what they want to learn.
Ellen Desjardins
Food Literacy, Food Preparation & Handling, Food Security & Access to Food
Home, Community-at-large, Community Garden, Community Kitchen
Youth (12-17), Adults (18-64)
Low Income
Provincial (Ontario)