Webinar: “Do you want to eat better?”


July 29th @ 12 noon (ADT)

Are you confused about how to make sense of food labels when wanting to make healthy food choices? Do you have a bewildered look on your face going up and down the aisles at the grocery store? Look around, you’re not alone! 

Sugars, calories, serving size…..Do you know Health Canada are changing them again? Get the most up to date information on label reading and start making wise and informed food choices today!

Register now! http://vendurawellness.com/event-registration-2/

Our Presenter: Angela Dufour, MEd., P.Dt., IOC Grad Dip Sports Nutr, CFE.  Since 1999 Angela has been working as a Professional (Registered) Sports Dietitian within the health/wellness, high performance sports and foodservice industries in Nova Scotia and abroad. Angela graduated with her Bachelor of Science Human Ecology degree (BScHE) Nutrition, in 1995 from Mount Saint Vincent University (MSVU), Halifax, NS and completed her Masters degree in Adult Education (MEd) also from MSVU, 1998.  Angela is also a graduate from the inaugural International Olympic Committee’s (IOC) Graduate Diploma in Sports Nutrition program, December 2007.

Start Living Well Tomorrow – webinar

Start Living Well Tomorrow

June 25, 2015 – 12 noon (AST)

I don’t have time. It’s snowing. I can’t afford it. My family commitments are too great. I am not a healthy person! Do any of these sound familiar? Join Darren Steeves of Vendura Wellness for this short webinar as he gives you strategies to jump the hurdles of life and fully engage in your health. Register now! http://vendurawellness.com/event-registration/

Presenter: Darren Steeves, MSc. CEP, CPT, CSCS, of Vendura Wellness has been presenting on health, fitness and wellness for over 20 years. His passion, enthusiasm and energy comes through and you will walk away one step closer to being actively engaged in your health.

Caps for a Cure – May 29th

May is cystic fibrosis (CF) awareness month. CF is the most common fatal genetic disease in Canada, affecting many organs including the lungs and pancreas. While many advances in care have occurred, there is still no cure.

You can help raise funds for important research and CF care by participating in Caps for a Cure.

On May 29th, wear a cap to work for $5. All funds go to Cystic Fibrosis Canada.

For more information on how you can participate, please contact Colleen Faulkner.

Dal launches new Quality of Work Life survey

On Monday, April 20, faculty and staff at Dal will be invited to take part in a new survey about a wide range of aspects of work at Dal, from teaching and research to administration, and everything in between.

Called the Quality of Work Life Survey (replacing the previous biennial Workplace Survey), it will not only provide Dal’s leadership with workplace assessments but also offer faculty and staff immediate individual health profiles. Read more.

The survey will run from April 20 – May 4. If you have questions about the Quality of Work Life Survey, please visit the FAQs or send an email to workplacesurvey@dal.ca.

BEWARE: The Food you Eat Affects Your Productivity

Think back to your most productive workday in the past week. Now ask yourself: On that afternoon, what did you have for lunch?

When we think about the factors that contribute to workplace performance, we rarely give much consideration to food. For those of us battling to stay on top of emails, meetings, and deadlines, food is simply fuel, but food has a direct impact on our cognitive performance, which is why a poor decision at lunch can derail an entire afternoon.

Here’s a brief rundown of why this happens. Just about everything we eat is converted by our body into glucose, which provides the energy our brains need to stay alert. When we’re running low on glucose, we have a tough time staying focused and our attention drifts. This explains why it’s hard to concentrate on an empty stomach.

So far, so obvious. Now here’s the part we rarely consider: Not all foods are processed by our bodies at the same rate. Some foods, like pasta, bread, cereal and soda, release their glucose quickly, leading to a burst of energy followed by a slump. Others, like high fat meals (think cheeseburgers and BLTs) provide more sustained energy, but require our digestive system to work harder, reducing oxygen levels in the brain and making us groggy.

Most of us know much of this intuitively, yet we don’t always make smart decisions about our diet. In part, it’s because we’re at our lowest point in both energy and self-control when deciding what to eat. French fries and mozzarella sticks are a lot more appetizing when you’re mentally drained.

Unhealthy lunch options also tend to be cheaper and faster than healthy alternatives, making them all the more alluring in the middle of a busy workday. They feel efficient. Which is where our lunchtime decisions lead us astray. We save 10 minutes now and pay for it with weaker performance the rest of the day.

Read on at https://hbr.org/2014/10/what-you-eat-affects-your-productivity/?utm_source=Socialflow&utm_medium=Tweet&utm_campaign=Socialflow