Learning Outcomes and Legend

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Learning Outcomes

Learning Outcomes

By the end of this book, you will:

  1. Explain the principles of Canada’s 2019 Food Guide.
  2. Examine recommendations about healthy eating.
  3. Recognize the legal requirements of food labelling.
  4. Identify the components of the nutrition facts table.
  5. Identify the nature of the ingredient list.
  6. Explain how to integrate the food guide into the nursing process.
  7. Critically reflect on the role of social determinants of health as it relates to the food guide and the nursing process.
  8. Interpret the food guide in the context of the unique attributes and life circumstances of the client.
  9. Adopt a relational inquiry approach to inform discussions with clients about the food guide.


Throughout this text you will encounter various learning–teaching strategies. Here is a short summary:

  • Textual information describes the content.
  • Points of Consideration provide additional information to push your thinking beyond the main point to consider in practice. Points of consideration are visually separated from the rest of the textual information using a text box.
  • Findings that require intervention, highlighted as take action, such as abnormal or critical findings or findings that require health promotion.
  • Activities give you an opportunity to evaluate your learning.
  • Videos and podcasts help you understand the information in a different way.
  • Important phrases are bolded.
  • Unfamiliar and complex terms are bolded and included in the glossary at the end of the book. If reading the book online, hover your cursor over a bolded word to reveal the definition.


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Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals Copyright © 2019 by Jennifer Lapum; Oona St. Amant; Wendy Garcia; Lisa Seto Nielsen; and Rezwana Rahman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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