NutritionEd:

One of the things I’m really loving about being a Dietitian is that it’s a profession. I love being a part of something which takes itself seriously, a career that has responsibility, integrity, and progression. One aspect of the nutrition profession is being part of the Dietitians of Canada which is an amazing way to keep up to date and informed about the nutrition situation in canada and where it’s heading.

The latest benefit of my membership came in the mail today; a letter from the Agriculture department of the government of Canada. It details a new web-based resource entitled “Seafood and Health: Sorting Fact from Fiction.” This resource is exactly inline with my motivation for creating this blog. It tries to sift through all the research out there and put forth advice which is credible, helpful, and realistic.

Seafood is certainly one of the realms of nutrition which has been receiving a lot of attention these days. The paradox of the vaunted power of Omega 3′s vs the cautionary tales of mercury and PCB contamination have left many people dizzy and confused. Indeed, the question of where the benefit/detriment threshold lies is a tough one to answer. Thankfully, this government resource steps up to the plate and does a thorough job of providing the answer.

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