From Packaged to Practical: Eating Well for a Busy Workday

With busy schedules, we can become reliant on packaged and convenience foods to make it through our workday. What impact could that be having on your physical and mental health? In this practical seminar, Registered Dietitian Heidi Smith explores what exactly makes a food “ultra-processed,” and how much does it really matter? We’ll take a closer look at common ingredients—including added sugars, sodium, fats, emulsifiers and additives—and separate evidence from hype. Most importantly, you’ll learn realistic ways to reduce your reliance on ultra-processed foods without spending hours in the kitchen, with simple ideas for nourishing breakfasts, lunches, snacks and convenience foods that fit into a busy workday.

Registration

Register through Qualtrics!

Facilitator

Heidi Smith, Registered Dietitian, Mindfulness Facilitator, and co-founder of the company Vitality at Work. Heidi has been offering a wide range of wellbeing consulting to individuals and organizations for the past 25 years. She provides a unique perspective by combining her expertise on nutrition and exercise with her passion for mindfulness and the psychology of habits. Heidi is the author of several books including “Nutrition for the Long Run – a nutrition handbook for runners, walkers and active individuals” and the educational workbook entitled “Food, Hunger and Habits”. Heidi has been recognized for her professional speaking and nutrition communication skills. She was the recipient of the “Speaking on Food, Eating and Exercise” award by the Dietitians of Canada and the recipient of the “Woman of Distinction” award for Health and Wellness in the Guelph community. Heidi is also a certified facilitator of the MBSR program (Mindfulness Based Stress Reduction) effective for reducing stress, anxiety, pain and sleep disturbances.

Questions?

Email wellnessatwork@uoguelph.ca