Seeing this is so frustrating. It's like that picture of a horse that looks really good at the beginning and then completely gives up at the end.
Lord knows teachers have enough to do on their own, so if they're not getting funding/admin support, it's just another thing on their ever-growing to-do list.
Plus, this whole concept that the CFIA/EFSA/etc have such different governing bodies in regards to food is just completely false. The FDA/CFIA/EFSA/etc all borrow from one another because the data is the data is the data. The IMPLEMENTATION is different. Food dyes aren't banned in the EU or Canada (in fact some of them are allowed at a higher usage level!), and this ingredient labelling law could just be another Prop 65 where it's so ubiquitous that it loses all meaning.
Anyway enough popping off. Love your reporting always!!!
One of the problems with the Bill is not whats in it, but the whole panoply of whats not in it. Signing of this legislation means that virtually no other health legislation will have any chance of progressing because this bill will be referred to as a solution. For example, funding of school nutrition programs will get shoved to a back burner because this bill can be argued as a solution (along with the ubiquitous "personal choice" bs).
I’m a culinary school graduate and have had my own culinary services company for 17 years. Because there are no guidelines, certification requirements or governing body, I *could* call myself a “nutritionist “, but I do not!
When I began cooking for a client undergoing cancer treatment, the first thing I asked was if he had been referred to a registered dietitian. I knew to ask this because I had met with one when my father was being treated for cancer. No, he had not. He was being treated at a world renowned medical center, and sure enough, through a Google search, I found that it did indeed have an oncology dietitian on staff. The physician, at the client’s request, made the referral and we had a Zoom meeting with the dietitian. I was then able to craft menus for my client that met both his nutritional needs while undergoing chemo and his very finicky appetite. But the sad thing is, his oncologist didn’t think to recommend the dietitian immediately at diagnosis. Time was wasted before I began cooking for him.
As always, thank you for sharing your valuable knowledge, training and insight 💕
Seeing this is so frustrating. It's like that picture of a horse that looks really good at the beginning and then completely gives up at the end.
Lord knows teachers have enough to do on their own, so if they're not getting funding/admin support, it's just another thing on their ever-growing to-do list.
Plus, this whole concept that the CFIA/EFSA/etc have such different governing bodies in regards to food is just completely false. The FDA/CFIA/EFSA/etc all borrow from one another because the data is the data is the data. The IMPLEMENTATION is different. Food dyes aren't banned in the EU or Canada (in fact some of them are allowed at a higher usage level!), and this ingredient labelling law could just be another Prop 65 where it's so ubiquitous that it loses all meaning.
Anyway enough popping off. Love your reporting always!!!
One of the problems with the Bill is not whats in it, but the whole panoply of whats not in it. Signing of this legislation means that virtually no other health legislation will have any chance of progressing because this bill will be referred to as a solution. For example, funding of school nutrition programs will get shoved to a back burner because this bill can be argued as a solution (along with the ubiquitous "personal choice" bs).
This is a very good point
Everything's bigger in Texas. Including the question marks.
I’m a culinary school graduate and have had my own culinary services company for 17 years. Because there are no guidelines, certification requirements or governing body, I *could* call myself a “nutritionist “, but I do not!
When I began cooking for a client undergoing cancer treatment, the first thing I asked was if he had been referred to a registered dietitian. I knew to ask this because I had met with one when my father was being treated for cancer. No, he had not. He was being treated at a world renowned medical center, and sure enough, through a Google search, I found that it did indeed have an oncology dietitian on staff. The physician, at the client’s request, made the referral and we had a Zoom meeting with the dietitian. I was then able to craft menus for my client that met both his nutritional needs while undergoing chemo and his very finicky appetite. But the sad thing is, his oncologist didn’t think to recommend the dietitian immediately at diagnosis. Time was wasted before I began cooking for him.