Maintaining a healthy diet is important for each and every person. Having a healthy body lowers the risk of chronic disease, improves skin and bone health, provides energy throughout the day, and much more. However, athletes physically require a proper and nutritious diet that is very high in calories. Without good nutrition, an athlete’s performance and overall health can be negatively impacted. If you plan to earn a nutrition, health and sport diploma you will learn all about the basics of nutrition, the important role that food plays in the body, the importance of fitness, and the risk of disease… READ MORE »
April 28, 2015
A food handling program teaches that cross contamination occurs when harmful bacteria spreads to food from other food, surfaces, hands or equipment. Cross-contamination commonly occurs if equipment used for raw food preparation is then used for cooked or ready-to-eat food. We’ll examine some preventative measures taken to eliminate cross contamination in the packaging industry, as well as what retailers in the UK are offering-up in their product lines to lower the risk of salmonella poisoning as well as other harmful risks associated with cross contamination. Food Safety Regulations Prompt Manufacturers to Reconsider Equipment Around the world, food manufacturers face mounting concerns about safety and.. READ MORE »
April 21, 2015
Working in quality assurance for medical marihuana production facilities requires an in-depth knowledge of Health Canada’s guidelines for good production practices. As medical marihuana continues to expand as an industry, there is more and more need for professionals who have taken quality assurance courses, specializing in medical marihuana production. Read on to discover today’s standards for producing medical marihuana, and how a quality assurance department helps maintain these standards. Premises Every medical marihuana production facility in Canada must be licensed by Health Canada in order to legally grow medical marihuana under Marihuana for Medicinal Purposes Regulations (MMPR). The sizes of.. READ MORE »
April 14, 2015
Expiration dates can be useful—they inform consumers of the last date by which a food product’s flavour or quality is best. However, they can also sometimes be misleading. Experts with food safety training know there are a wide range of products that can be safely eaten well past their best before dates, and some that consumers should avoid. Foods to be avoided include ground beef, deli meats, poultry, fresh berries, and soft cheeses made with unpasteurized milk. If you are planning to pursue a food safety diploma, read on to learn more about best before labelling, and which goods can.. READ MORE »
April 7, 2015
Studies performed by the Public Health Agency of Canada show that approximately one in every eight Canadians gets sick as a result of domestically acquired food-borne diseases. While Canada does have very strict food safety procedures, it is important to understand that there are many precautions that should still be taken to prevent the spread of food-borne illness. This includes ensuring that hands are clean and thoroughly washed before and after handling food, refrigerating prepared food, ensuring that food items are fully cooked before consumption, and much more. If you plan to pursue a food safety diploma, you will learn.. READ MORE »
March 31, 2015
Products such as protein powders, creatine, amino acids, mega-dose vitamins/minerals, weight loss aids, and energy boosters flood the shelves of nutritional supplement stores, all claiming to provide rapid, almost magical results. While athletes work hard to reach their goals, many people wonder if supplements actually give them a competitive edge. They can, and in many cases do, but there are several factors one needs to be aware of when taking supplements. Nutrition courses or a sports nutrition diploma can inform students about which types of supplements enhance different levels of performance. For example, a weightlifter focused on body composition would.. READ MORE »
March 24, 2015
Although nutrition labeling has been around for quite some time in the US and other parts of the world, did you know that it was only made mandatory for packaged foods in Canada in 2007? The history of nutrition labeling is full of food legislations and all kinds of administrations passing acts and amendments – very interesting stuff, especially if you’re pursuing food quality training. Nutrition labeling has certainly come a long way. Here’s a few examples of some of the biggest moments that affect the way we decide what we want to eat – and how the industry goes.. READ MORE »
March 17, 2015
While many people are aware of the two most significant risks of developing breast cancer—being a woman and ageing—people tend to disregard the idea of developing this disease at a young age. Although it is slightly rarer, young women can (and do) get breast cancer. In fact, a total of 18 per cent of all breast cancer cases in Canada occur in females under the age of 50. And while there are several treatments for breast cancer, chemotherapy is among the most common. Chemotherapy refers to a series of drug treatments that destroy cancer cells by stopping their ability to.. READ MORE »
March 10, 2015
Move over Golden Delicious and Granny Smith, there’s a new apple in town and apparently this one has something that no other apple does—it’s got non-browning properties. When a typical apple is bruised, bitten or even sliced, its polyphenol oxidase (PPO) mixes with its polyphenolics to create a brown coloured melanin—which is where that unappealing brownish colour comes from. With Arctic apples, however, the combination of these two proteins never actually occurs, therefore bypassing the colour change. If you plan on pursuing food quality training, or enrolling in any quality control courses, this is one innovative item you may want.. READ MORE »
March 3, 2015
North Americans have recently acquired a taste for healthier food options that contain natural ingredients. Simple ingredients with little-to-no chemical additives have grown in demand and major food companies are either getting on board with this trend on their own, or being forced on board by food bloggers and health activists who publicly expose their products as potentially harmful. While many food chains have removed harmful chemicals from their products in European countries, Canada and the US seem to lag behind. If you plan on enrolling in a food safety college in North America, you might be interested in learning.. READ MORE »
February 24, 2015
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