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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The following are resources tagged with Sodium .

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This resource guide provides detailed information on the implementation of the School Food and Beverage Policy in Ontario. This resource is also available in French.
A quick reference guide for school food and beverage purchasing in adherence to the Ontario School Food and Beverage Policy. This guide is also available in French.
This infographic describes why front-of-package (FOP) labelling can help Canadians make healthier and more informed food choices, particularly on sugars, sodium and saturated fat.
This report summarizes the progress made by food manufacturers from 2012-2016 to meet voluntary sodium (salt) reduction targets in processed foods in Canada. For most food categories, manufacturers did not do enough to reduce the sodium levels in the foods that they sell to Canadians.
This infographic describes how marketing impacts what kids eat, that kids are targeted by marketing everywhere, that unhealthy eating can lead to health problems, and that diet is the #1 risk factor for chronic diseases.
This US-based evidence summary examines the impact of school food policies and interventions on students’ fruit and vegetable intake and students’ body mass index (BMI) or body weight outcomes.
The purpose of the Student Nutrition Program Nutrition Guidelines is to help to model the most healthful breakfast, morning meal, lunch and snack foods for children and youth participating in Ontario Student Nutrition Program. These guidelines are also available in French.
This City of Hamilton’s Healthy Food and Beverage Policy aims to support employee and community health by providing food service offerings that: provide a variety of nutritious foods and beverages consistent with the Eating Well with Canada’s Food Guide; are prepared with little or no added fat, sugar, salt; are free of industrial processed trans fats; and promote a safe and sustainable food system.

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