Dr. Mike Evans is founder of the Health Design Lab at the Li Ka Shing Knowledge Institute, an Associate Professor of Family Medicine and Public Health at the University of Toronto, and a staff physician at St. Michael's Hospital in Toronto, Ontario.

We have already watched a few of his whiteboard coaching sessions on different areas of health. He explains health and wellness ideas in a way that is easy to understand, and often explains answers to questions about health care issues.

The following video, Do More Screening Tests Lead to Better Health? Choosing Wisely, explains the medical advice behind screening for a few different diseases.

You have just watched a video with health information by Dr. Mike Evans, a physician at St. Michael’s Hospital. He is a good example of a credible source of quality health information. Some sources for health information are more reliable than others. So, how DO you know if the health information you are accessing is credible?

One way is to investigate the currency, relevance, authority, accuracy and purpose of the source. The interactive below will help you review some of these ideas:

Currency.

The timeliness of the information.

When was the information published or posted?

Has the information been revised or updated?

Does your topic require current information, or will older sources work as well?

Are the links functional?

Relevance.

The importance of the information for your needs.

Does the information relate to your topic or answer your question?

Who is the intended audience?

Is the information at an appropriate level (i.e. not too elementary or advanced for your needs)?

Have you looked at a variety of sources before determining this is one you will use?

Would you be comfortable citing this source in your research paper?

Authority.

The source of the information.

Who is the author, publisher, source, or sponsor?

What are the author's credentials or organizational affiliations?

Is the author qualified to write on the topic?

Is there contact information, such as a publisher or email address?

Does the URL reveal anything about the author or source? Examples: .com, .edu, .gov, .org, .net

Accuracy.

The reliability, truthfulness and correctness of the content.

Where does the information come from?

Is the information supported by evidence?

Has the information been reviewed or refereed?

Can you verify any of the information in another source or from personal knowledge?

Does the language or tone seem unbiased and free of emotion?

Are there spelling, grammar or typographical errors?

Purpose.

The reason the information exists.

What is the purpose of the information? Is it to inform, teach, sell, entertain or persuade?

Do the authors/sponsors make their intentions or purpose clear?

Is the information fact, opinion or propaganda?

Vitamins we need:

Vitamins and minerals are considered essential nutrients because, acting together, they perform hundreds of roles in the body. They help strengthen bones, heal wounds, and improve your immune system. They are also important in converting what we eat into energy: this allows our bodies to move. Repairing cellular damage is also an important function of vitamins and minerals

Now that you have the information behind the most important vitamins to include in your diet, we need to consider how best to consume them. According to the CBC, Vitamins from A to Zinc: A Reality Check, almost 40 per cent of adults say they have taken vitamin and mineral supplements (Statistics Canada reports) but this practice may not be helping your health.

Nutritional deficiencies were common among the general population in Canada several decades ago. Today, staple foods such as milk, flour, and table salt have been fortified with vitamins and minerals to address those deficiencies.

Food Safety:

Like vitamins, food safety is crucial to healthy living. Food safety is important for everyone and we can all take simple steps to protect ourselves and our families. In Canada, our food is among the safest in the world.

However, before it gets to you, food can become contaminated by bacteria, viruses, and parasites as it makes its way to your table.

This contamination can occur at the facility where it is produced - or, if it is not prepared properly before you consume it. Becoming sick after ingesting certain foods can also occur because of this contamination or from eating foods after their expiry date. Some people can also become ill after eating foods that have additives that produce an allergic reaction.

Common food illnesses include:

• Botulism

• E.coli

• Hepatitis A and E

• Salmonella

We can all play a role in making sure that the food we put on our tables is safe to eat. There are many opportunities throughout your day to ensure that you are consuming food that is not only healthy, but also safe. Safe food selection, along with proper handling and preparation practices, helps keep you - and members of your family who may be at greater risk - safe.

The following four components and tips, from Be Food Safe, are universally recognized when it comes to preparing, cooking, and storing food safely:

• Clean: Clean all food and work surfaces and wash your hands before and after handling food.

• Separate: Use different cutting surfaces for different foods so you do not cross-contaminate them with any bacteria present before cooking.

• Cook: Cook food until it reaches the recommended internal temperature to destroy any bacteria that may be in it.

• Chill: Chill food at the recommended temperature to avoid bacteria growth.