Food and Nutrition with Renee Bernardi Ronan
Tuesday, November 27, 2012 from 8:00 AM to 4:00 PM (EST)
Oxford Station, ONTARIO
San Francisco, California
London, United Kingdom
Food and Nutrition
This program will be of practical use and interest to anyone working in hte outdoors on trails or any other projects. It will provide a foundation of knowledgge of the role of food and nutrition in maximizing one's perfoemance, preventing injury and enhancing overall good health for outdoor trails professionals and volunteers.
Course Objective: To provide an evidence‐based foundation of knowledge on the role of food and nutrition in maximizing performance, preventing injury and enhancing overall good health for outdoor.
Course Details: This course would be delivered as a half day, 4 hour module. We will review current and reliable nutrition resources available to support diet‐related decision-making and learn about practical approaches to meal preparation and meal planning.
1. Introduction to Role of Nutrition in Health and as Fuel for Physical Activity
•benefits of adequate energy, nutrient and fluid intakes, in general and during strenuous physical activity;
•promote health and prevent injury;
•prevent and manage disease like type 2 diabetes, obesity, heart disease, etc.
2. Canadian Guidelines to Daily Food and Beverage Choices for Individuals
•Canada’s Food Guide: quality, quantity and balance;
•discussion of key nutrients of interest: sodium, fat, and fibre;
•evaluate your intake: reading food labels and other information
3. Fueling Strategies for Optimal Performance
•role of dietary carbohydrate, protein, fat and fluid;
•hydration options: discussion of water, sports drinks, energy drinks;
•importance of the timing and spacing of meals.
4. Safe Food Handling Practices
•during meal preparation (indoor and outdoor), prior to consumption, during storage and transportation of food, discussion of resources.
5. Fundamentals of menu planning for outdoor workers
•steps for menu planning success;
•accommodating special dietary requirements (ie: vegetarian, low fat, etc)
•strategies for healthy choices at restaurants.
6. Practical approaches to meal preparation
•preparing hot lunches on‐site;
•healthy meal and snack ideas, sources for recipes and resources;
•actual hands‐on food demonstration where participants will prepare examples of appropriate lunch option