Understanding the context around food and nutrition
Registered Dietitian Patricia Chuey has been in the nutrition business for a long time. Over the last 35 years, she has worked as a nutrition counsellor, sports dietitian, speaker, author, cooking instructor, recipe developer, food product inventor, mentor, and more. Chuey knows how challenging it can be to make healthy food choices, when information about food products is diverse, voluminous, not necessarily correct — and
often contradictory. That’s why she helps people who are trying to eat and feel better in order to focus on context, and to determine how science can help determine what foods can help rather than hinder.
“Just not eating certain things isn’t the whole answer. If [they are] trying to feel better and live healthier lives, I highlight what to eat more of. It is positive nutrition versus negative nutrition,” says Chuey.
“People are trying to do one thing, and they may get different advice from their doctor, from influencers, in the news, their own social groups. But everyone is different, and what works for one person may not work for someone else. As dietitians, we know there is no one-size-fits-all. We look at who you are, what you want or need to manage, your goals, and help people stay
well-nourished in a consistently doable way.”
Chuey adds she is a “huge supporter” of Canada’s diverse food system — both the communities it supports, and the nutritional solutions it can offer to people experiencing different problems, and with different goals.
“We need to be grateful for the access we have to good food and such a wide range of choices. I encourage everyone to learn about where their food comes from, to grow and share food, to cook, and to support local as much as possible.”