Canada Nutrition
Montreal Nutrition Continuing Education
Warren B. Karp
I. The Diet To Promote Health and Prevent Disease
in Your Patients
II. Nutrition Update:
Helping Patients Translate Nutrients Into Foods
Warren B. Karp, Ph.D., D.M.D.
Professor Emeritus, Augusta University
Augusta, Georgia, U.S.A.
wbkarp@gmail.com
Greetings,
Good nutrition is not just about creating delicious foods and meals which appeal to all the senses, it also is about preparing healthy foods in a healthy and attractive manner...and the term, "healthy," needs to be defined by evidenced-based nutrition science, not by food companies, commercials or the media. These days, there seems to be confusion in peoples' minds about what is considered "healthy." In contrast, most nutrition scientists, like myself, are not confused at all. There is an amazing amount of agreement among nutrition scientists about what is "healthy" and what is not. The fact is that what is "fashionable" and "trendy" is not necessarily what is healthy. Is a "clean," "preservative-and-antibiotic-free," "free-range," "cage-free," "gluten-free," or "organic" food "healthy?" Perhaps it is, perhaps it isn't.
Health issues such as obesity, diabetes, heart disease, stroke and high blood pressure are presently overwhelming the healthcare system and this is merely a portent of things to come. Looking at the latest (2017) compiled Canadian obesity comparisons:
Nutrition scientists agree that the important diet and nutrition issues are issues like your weight, salt, sugar, fat, saturated fat, cholesterol, and calories...why are Canadians, then, mis-focused on so many "nutrition non-issues" and nutrition "buzz" words? This can be explained by understanding the rise in "POP" nutrition...advertising and nutrition messages controlled by profit and what people "feel" or "think" rather than what the science shows.
Pay attention to your new Canadian Food Guide
It's based on the science.... 2019 Canadian Food Guidelines
Nutrition messages should be what are called "evidence-based;" this means there must be science behind the information...not "pseudo-science." One of the points of these presentations is to help you gain the tools necessary for determining what are the important diet and nutritional issues and what are the marketing, advertising, political and economic issues behind the messages your patients and you receive. You will need to understand principles for evaluating foods, diets and recipes. This is because foods, diets and recipes will change throughout your life, but the principles for evaluating them will not. Developing critical thinking skills to evaluate the foods that you, your patients and your family eat is of prime importance.
1/2 Day Presentation
Canada Diet to Promote Health.pptx1/2 Day Presentation
Canada Nutrition Update.pptxIf you would like to read "Nutrition Counseling in the Office Setting," published in Oral Hygiene (Canada), click on the image, below:
If you are a dental educator and are interested in ways of incorporating critical thinking skills into student education, you might be interested in this recently-published article. ("Rethinking How We Educate Dentists")
Over many years, I have written nutrition advice columns for various magazines. The columns are usually entitled. "Ask Dr. Karp." These articles are popular articles in popular magazines. They are meant as patient resources, not health professional resources. My objective for writing these popular columns is to make nutrition science more "palatable" to the non-scientist. These articles may be useful handouts for your patients, family, or friends. They are freely available with no products being endorsed and I do not get paid to write these columns (Archive of Magazine Columns and Answers to Common Questions). I have updated these columns and published them in a public domain eBook. This eBook may be freely share and copy...you can click on the image, below, for more information, and to download a copy...
-click on this image-
Feel free to post questions for me or message me. You may also email me directly at: wbkarp@gmail.com What I am hoping is that my presentations are a "first step" in developing a long-term line of communication with you, very different from attending a "one-time" presentation.
Are your patients interested in more information about nutrition, including meal ideas? WBKarp Nutrition Resources Ever hear of Feng Shui Cooking? BOOM! Now you have! Feng Shui Cooking
Regards,
Warren
wbkarp@gmail.com
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About The Speaker
Warren B. Karp, Ph.D., D.M.D. is Professor Emeritus of Biochemistry and Molecular Biology, Pediatrics, Oral Biology and Oral Diagnosis at Augusta University in Augusta, GA. He has a Ph.D. in nutritional biochemistry from The Ohio State University and a D.M.D. from Augusta University. He is an elected member of The American Institute of Nutrition, The American Society of Clinical Nutrition, and is Past President of The Georgia Nutrition Council. He has served as the Director of the Nutrition Consult Service at the Dental College of Georgia for over 20 years and appointed to the Governor's Obesity Taskforce. He is an American Heart Association lecturer, and has served as the Vice Chair of the Augusta (Columbia County) Board of Health. He is married to Dr. Nancy Karp, a physical therapist and they have two (grown) children. He is also a jazz musician. You can find a biographical sketch and more about Dr. Karp here: www.wbkarp.com
Even though Dr. Karp is a Professor Emeritus at Augusta University, his statements, views, and opinions are his and his, alone, and do not reflect the statements, views and opinions of Augusta University or anyone else. Dr. Karp has no financial or other interests in any food, book, nutrition product or company. His interest is only in providing evidenced-based, scientific nutrition knowledge and education.
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