vegetables for a healthy snackat work, making fruits andvegetables half of your lunchand choosing menu itemsthat contain vegetables wheneating away from home.
To eat more fruit andvegetables we can changehow we think and act bysetting goals.
Cheung recommendspeople be realistic, andtake a “SMART” approach:choose goals that are specific,measurable, achievable,realistic and timely. Forexample, eat a greenvegetable every day for theweek.
“It’s about pickingsomething that would besustainable and small, andthen monitoring those goalsover time,” she says.
This includes workplaces,schools, communities andpublic policymakers.
Veugelers is working onmore studies examining thecost and benefits of goodnutrition. His research andthat of others will becomeimportant tools for decision-makers in many areas: health,education, social services,economic development andlabour. Ideally, Cheung says,this will lead to a greaterunderstanding of the truecosts and effects of disease onthose sectors.
“The hope is it can bring
them on board as part of the
collective movement toward
prevention,” she says. “We
can’t afford not to.”
For ideas on eating healthy,
balanced meals see page 50. |a
“Once you think you’ve
achieved it, you can change
to build on it. If that goal
isn’t met, it gives you an
opportunity to check in
and, if it didn’t work, figure
out why and make some
Time is among the primary
factors affecting people’s food
choices. If possible, Cheung
suggests keeping a fruit bowl
on the table at home.
“It’s visual, makes it easyto grab, and promotes eatingfruit.” She also suggestskeeping cut-up vegetablesin the refrigerator, makingit easier to pick a healthyoption.
“Healthy eating is possiblewhen people work togetherto make it easier and toencourage it,” Cheung says.
Alberta Innovates-funded researcherPaul Veugelers.
AHS provincial public healthnutritional lead Kally Cheung.
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