Services | Wellness Nutrition
Nutrition, Healthy Eating
It’s often been said that our current food supply is broken; in many ways this is an accurate statement. As recent as 60 years ago, our dairy products had much more naturally occurring conjugated linolenic acid or CLA, a natural occuring trans fat that is now recognized for its anti-cancer properties. This is because dairy cattle used to eat grasses more so than the corn and soy that they do today. Cows are meant to eat grass, not grains & legumes. This has also alter the levels of vitamin K2, a vitamin that helps to prevent cancer and heart disease. Beef cattle also use to eat grass and have much lower levels of omega-6 fats and more omega-3, something that is a skew today.
The point is, eating today is much more difficult than ever before because the food supply has been altered through farming practices but also because of the way we now manufacture them. Did you know that there are well over 20 different kinds of milk? Some with extra calcium, some with flax oil – it’s enough to make you want to pull your hair out, or give up trying to eat more healthfully altogether.
Fret not. Working with Doug will help you to make sense of it all. He’ll cut through the maze of confusion and hype by taking seemingly complicated concepts and explaining them in easy-to-understand terms and analogies enabling you to move forward on your healthy eating journey.
Choosing a service or package:
One Time Visit
Diet & Supplement Tune-Up
Healthy Eating & Therapeutic Nutrition Package
Weight Loss & Weight Management Program
- Program and project development on healthy eating, nutrition and wellness: conducting needs assessments, reviewing the types and levels of services needed for your organization
- Evaluating the effectiveness and efficiency of existing resources and processes in place designed in meeting
- Researching content, developing presentations & educational material, trainer manuals/summary notes/speaking points for presenters, sourcing original and supportive resources for the program
- Identifying and meeting with key community leaders and organizations as needed
- Collaborate on content development and messaging of food, nutrition and wellness related initiatives for e-businesses/web companies
- Fees vary based on scope of project, required research, requirements for supporting materials, length of presentations etc.
- Co-author of Nutrition for Canadians for Dummies (Wiley, 2008)
- Consumer articles for magazines, newspapers, websites, brochures, book chapters, blogs and newsletters
- Articles for food , industry, and trade publications
- Articles for professionally related health care publications with a clinical and research focus
- Product promotion content for pamphlets, educational resources and newsletters in plain language
- Fees vary on scope of project, work count, & necessary research required etc.
Presentations & workshops:
- For workplace, community and professional conferences
- Lunch and learns, wellness related fairs and trade shows
- Fees vary on scope of project, content research, needs of audience i.e. supporting materials, length of workshops: half or full days etc.
Public Relations & media spokesperson:
- Media spokesperson for various products: food, functional foods, natural health products and other health related services (TV, radio and print)
- Preparation of press releases and matte stories
- Development of messages and strategies for PR companies and their clients
- Fees vary on scope of project, length of campaign,
- Nutrition analysis of menus and recipes [for groups like schools, student residence] using The Food Processor SQL software
- Menu planning/revisions