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Eating Well

This page is also available in Chinese and Punjabi

10 Nutrition Tips

Roselie Lung, Registered Dietitian

1. Eat regularly and have breakfast everyday

Salt

The chemical name of salt is “sodium”. Salt is added in cooking and in processing food. In general, many people consume too much salt and one of the reasons is that there is so much processed foods and fast foods on the market.

A small amount of sodium is required for our body:

  •   It can help balance the water levels in our bodies
  •   It can help the transmission of nervous system signals
  •   It can help regulate muscle contraction and relaxation

The kidneys regulate the amount of salt that we consume. When salt is ingested, the kidneys will help us preserve all the salt. However, if the salt intake is too high, the kidney will expel the excess in our urine.

If the kidneys are unable to excrete excess sodium, sodium will begin to accumulate in our blood. Since sodium has the function of absorbing water, “blood + water” causes an increase in the amount of fluid. As a result, the heart uses more force to pump blood, and the pressure on the vascular artery increases. Therefore, if we consume too much salt, more than the body can tolerate, there will be a series of side effects, including edema and high blood pressure. High blood pressure is one of the causes of heart failure or heart disease. 

Since there are many processed and convenient foods on the market, we need to carefully consider and calculate what we choose. It is important to make relative adjustments to our eating habits to minimize the salt intake.

In order to reduce the daily salt intake, we need to have a clear understanding of the sodium content of the food (see Table 1 – 3 main sources of sodium). It is important to note that 75% of the sodium comes from prepared or processed foods (see Table 2 – Sodium in some commonly processed foods).

How much salt do we need? Usually we need 1.5-2.5 grams per day. The sodium content of a teaspoon of salt has reached 2.3 grams.

We will show you how to reduce the daily intake of salt, which foods have a high sodium content and how to make delicious dishes with less salt.

Content by Jenny Ho, Registered Dietitian

Sources of Sodium

**Note: For people with kidney problems, this food has high Potassium

Food with Natural Sodium
Foods that contain less than 10 mg sodium Portion
Dry beans ** ¼ cup
Fruit juice ½ cup
Oatmeal, wheat 1 cup
Macaroni, spaghetti, rice group 1 cup
Fresh vegetable (most) 1 cup
Frozen vegetable 1 cup
Unsalted nuts, peanuts ** ½ cup
Tofu 1 cup
Foods that contain 10 - 40 mg sodium Portion
Potato grp (potato, sweet potato, taro) ** 60-90 g
Carrots 1 cup
Celery 1 cup
Cooked spinach ½ cup
Beet ½ cup
Kale ¾ cup
Coconut milk ½ cup
Foods that contain 40 – 65 mg sodium Portion
Beef, pork, lamb, chicken, fresh fish 90 gm
Egg 1
Shrimp meat 60 gm
Foods that contain 65 – 140 mg sodium Portion
Fresh cow’s milk 1 cup fresh cow’s milk
Condensed milk ½ cup
Yoghurt 1 cup
Ice cream ½ cup
Steamed clam meat 90 gm
Foods that contain 140 -175 mg sodium Portion
Wheat bread 1 slice
English muffin ½ an English muffin
Udon noodles 1 cup
Peanut butter ** 2 tbsp
Foods that contain 175 -350 mg sodium Portion
Skim milk 1 cup
Cheese 30 gm
Cottage cheese 100 gm
Tomato juice ** ¾ cup

Reducing Dietary Sodium

Initially, do not totally cut salt out of your diet. Gradually reduce the salt used to allow yourself to get used to change of taste. See the tips and table below for ideas on how to cook using no or low salt options. You can also ask a nutritionist for low salt recipes.

Choose fresh food and vegetables

  •   Avoid processed foods such as pickled vegetables and canned meat
  •   As much as possible, choose processed foods with low sodium such as canned fruits and frozen vegetables
  •   Avoid flavor enhancers with high sodium such as salad dressings, soy sauce, mushroom sauce, tomato sauce, mustard, pickled radish, etc.
  •   Choose natural herbs and seasonings (fresh is best) such as: basil, dill, parsley, curry powder, chili powder, onion, garlic, ginger, green onion and lemon
  •   Use less salt when cooking
  •   Do not add extra salt during meals

Use salt substitutes, but pay attention to the amount as the blandness of the food might lead to over use, which defeats the purpose*

*Please note: Consult a dietician when using salt substitutes as long-term consumption of these substitutes can harm the body. Many salt substitutes use potassium and too much potassium can harm the kidneys, leading to high blood pressure and heart problems.

Tips for eating out

  1. Take-outs and restaurant foods use a lot of spices and salt, therefore avoid adding soy sauce or spices and avoid gravy and thick sauce.
  2. When eating out, choose soup noodle, stewed, steamed or braised dishes. Avoid fried rice, fried noodles, and other fried food.
  3. Avoid fast foods such as hamburgers, hot dogs, pizzas, etc. Fast foods have high sodium content.
  4.  During banquets, one tends to overeat. Pay attention to the amount of food you eat especially those high in sodium. Using water to rinse away too much soy sauce or oil is a solution.

No salt or low salt cooking

Content by Jenny Ho, Registered Dietitian

No salt or low salt cooking
Method Choices Example
(1) choose fresh food Vegetable, mushroom, fish, tofu Steam, braise, pan fry, grill or bake to retains the food’s flavor
(2) add to salt-free broth Vegetables, mushroom, fresh chicken, lean pork to make broth Add radish, seaweed, Chinese mushroom, dried fish, dried shellfish, etc. to enhance flavour
(3) sodium free spice or seasoning (a)sour Lemon juice, fresh tomatoes, tomato puree (not ketchup), white vinegar, salt-free French vinegar, low fat salad dressing
(3) sodium free spice or seasoning (b)Spices/ flavouring Five spice powder, chili powder, curry powder, basil, dill, parsley, onion, garlic, lemon grass, chives, enhances flavour
(4) food with oil Vegetable oil low in saturated fats Canola, rapeseed, olive, corn, sesame (also contain fat, be careful with servings)
(5) low salt gravy/sauce Vegetable or fish broth Add water to cornstarch, mix with low salt flavor enhancer to make a healthier gravy/sauce

Dietary Fat

Dietary Fat

In western countries, abundant food has caused many people to overeat and to consume excess fat which causes weight problems and obesity. Reducing the intake of high-fat food and choosing healthy food can help maintain an ideal weight and control high cholesterol and triglycerides and reduce the chance of hardening of the arteries (atherosclerosis).

Choosing the Appropriate Fat

Carefully avoiding fatty food and reducing your total daily intake of fat will help you reduce cholesterol. You should especially avoid saturated fats and trans fats as these 2 types of fat can cause large increases in blood cholesterol.

Overall, lowering cholesterol requires paying attention to one’s daily food intake – eat in moderation and follow a balanced diet.

Good Types of Fats

Good Types of Fats
Type of Fat Food Source
Monounsaturated fat (liquid form at room temp) Olive oil, canola oil, peanut oil, nuts, seeds, avocado
Polyunsaturated fats Sunflower oil, corn oil, almond, sesame oil, safflower oil, soft margarine
Omega 6 fatty acid Nuts, seeds
Omega 3 fatty acid Salmon, mackerel, cod, sardines, pampano, flaxseed, soy bean oil, omega-3 eggs, walnut meat

Bad Types of Fats (high in cholesterol)

Note: The food ingredient label will show amount of calories

Content by Jenny Ho, Registered Dietitian

Bad Types of Fats (high in cholesterol)
Type of Fat Food Source
Saturated fat (solid at room temperature) Fatty beef/pork/lamb, chicken/duck skin, butter, full cream, lard, palm oil, coconut oil, margarine, cocoa butter, sausage, Chinese sausage
Trans fat Some saccharified vegetable oil, trans fat, fast food take-outs, processed food (such as cookies, cake, crunchy snacks, flour cakes, etc.) Commonly called “junk food” like hotdog, fries

Resources

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Canada’s Food Guide

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Healthy Eating and Healthy Aging for Adults

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Healthy Snacks for Adults

Information about how snacking habits change depending on age, health, weight and activity level, and an emphasis that not everyone needs snacks. In English; pdf document

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Document

Just the Basics

This document provides information on diet and healthy eating for diabetes with a specific emphasis on South Asian foods. In English; pdf infographic

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Eating Healthy with Diabetes

This document provides a list of guidelines specific to the Punjabi diet. In English; pdf document

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Healthy Eating and Everyday Brain Boosters

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Workshops and Related Resources

July 29, 2023 - [CHI] Healthy Eating on a Budget

A hybrid event (attend in-person or watch online) “Healthy Eating on a Budget” was held on Saturday, July 29, 2023 with Angelina Lam, Registered Dietitian.

 

In this session, you will learn how to:

  • follow Canada’s Food Guide and incorporate Chinese cultural foods in a healthy eating pattern
  • make affordable and healthy meals
  • make healthy choices when dining out

Click here to watch recordings and related resources.

October 23, 2022 - [CHI] Health Fair: Diabetes and Eating Habits

The “Health Fair: Diabetes and Eating Habits” webinar which held on  Sunday, October 23, 2022. In this an interactive online presentation by Mengdi Xia, Registered Dietician, participants learned about:

  • The principles of healthy eating for diabetes
  • Making smart choices (cost effectively) when not eating at home
  • Using community or digital resources to manage diabetes

Click here to watch recordings and related resources.

 

September 14, 2022- [PAN] Chronic Disease Workshop: Diet and Diabetes

The iCON South Asian Chronic Disease in-person and online Workshop: “Diet and Diabetes” held on Wednesday, September 14, 2022. In this session participants learned about:

  • The relationship between diabetes and carbohydrates (roti and rice) in the South Asian diet – hidden sources of sugar and healthy alternatives
  • The effect of alcohol consumption on sugar levels/diabetes management
  • Using nutrition labels to make healthy choices when food prices are rising

Click here to watch recordings and related resources.

December 4, 2021- [PAN] The Role of Diet in Preventing and Managing Stroke

This session targeted to families, caregivers and patients with concerns about stroke. Learning objectives: 

  • How diet is linked to stroke prevention and management
  • Healthy alternatives that fit your South Asian diet
  • How you can identify healthy foods at the grocery store

Click here to watch recordings and related resources

October 7, 2021- [CHI] Eating Well for Healthy Aging

This was an interactive presentation to learn about healthy eating as a key part of aging well, including:

  • Tips for building healthy eating habits
  • How diet and nutrition are involved in managing chronic conditions
  • Eating in a nutritious and mindful way

Click here to watch recordings and related resources.

October 1, 2021- [PAN] Nutritional Needs for Healthy Aging

This webinar discussed how to manage your chronic disease with your diet, including:

  • How to eat in a healthy and mindful way using Canada’s Food Guide
  • How diet and nutrition are involved in managing chronic conditions
  • How to develop healthy eating habits

Click here to watch recordings and related resources.

December 12, 2020- [PAN] Healthy Eating while Staying at Home

On December 12, 2020, Harmeet Mundra, Registered Dietitian and Certified Diabetes Educator, presented the webinar “Healthy Eating while Staying at Home”. The event was hosted by Options Community Services and offered advice on managing diet and chronic conditions and tips for eating healthy.