OSNPPH members work together and with other experts to create helpful resources and position statements related to public health nutrition. These resources can be used as a basis for public health-related programs, policies and health promotion strategies.
Resources found here may be printed and used for non-commercial purposes as long as they are not altered in any way. If you wish to adapt a resource found in this section, please complete this form Permission to Reproduce Form
Preferred reference documentation is:
Desjardins, E. and Azevedo, E. (2013) "Making Something out of Nothing": Food Literacy among Youth, Young pregnant women and young parents who are at Risk for Poor Health, a Locally Driven Collaborative Project of Public Health Ontario. Available Here.
OSNPPH supports menu labelling and calls upon the provincial government to enact menu labelling legislation requiring the prominent display of calorie and sodium content of food items at the point of sale in restaurants in Ontario, as an important step toward creating healthy and supportive food environments for Ontarians. For more information, e-mail firstname.lastname@example.org
The OSNPPH Workplace Nutrition Advisory Group calls on stakeholders including employers, food service operators, food distributors, union members, group benefits insurance companies and the provincial government to acknowledge that the current nutrition environment in Ontario workplaces is a significant public health issue that needs to be addressed and recognize that workplaces play a critical role in creating and maintaining a culture that encourages and models reasonable and healthy workplace practices.
The Call to Action offers a framework based on nine essential elements, which key stakeholders can use to create, implement and support a Healthy Workplace Nutrition Environment within their own jurisdiction using a comprehensive workplace health model. For more information on this initiative, e-mail email@example.com