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Eat, Read, Learn | June 2023

NS Dietitians: Check out the DNNS Facebook page for more new foods, thought-provoking reads, and continuing education opportunities – and please share your own contributions as well!

If you have comments or suggestions, you can reach Meredith at


Strawberry season starting in Nova Scotia

Strawberries taste like summertime! They are rich in Vitamin C and other antioxidants, low-glycemic, and high in potassium. Of course, they are superb eaten raw right in the field, or in a variety of favourite summer treats – pies, muffins, trifles, scones, etc. – but have you tried using strawberries in a savoury dish? Here’s a simple recipe that incorporates two currently-seasonal plants – strawberries and asparagus – as well as local honey. Try adding the sweetness of strawberries to other dishes with natural bitterness (like asparagus) – they also pair well with arugula, goat cheese, and of course, rhubarb!

Strawberry Asparagus Salad (makes 4 x 1 cup servings)

Adapted from Taste of Home; image credit Simply For Life


¼ cup lemon juice

2 Tbsp extra-virgin olive oil

1 tsp balsamic vinegar

1-2 Tbsp Nova Scotia honey (to taste)

2 cups Nova Scotia strawberries

2 cups Nova Scotia asparagus

(optional: Nova Scotia goat or Feta cheese)

1. Whisk together first 4 ingredients to make the dressing, and set aside.

2. Lightly steam asparagus, drain, and cool. Gently combine asparagus and strawberries on serving plates, drizzle with dressing to serve. Crumble cheese over top if using.


A Nature study published in late February 2023 caused concern that use of the popular noncaloric sweetener erythritol could dramatically increase risk of cardiovascular events, even in reasonable daily intakes. The Centre for Science in the Public Interest (an American action group critical of the food industry) maintains a safety database pertaining to FDA-approved food additives. Based on the February study, erythritol may warrant further investigation, but CSPI notes it’s important to look closely at confounding variables in study participants, and note that observed effects pertain to in vitro cell reactions to erythritol. This month (June 2023), North Carolina State researchers labelled a metabolic byproduct of sucralose digestion, sucralose-6-acetate, “genotoxic” and harmful to gut lumen cells. Teasing out the direct impact of consuming sucralose is complex, but on the heels of the World Health Organization’s overt advice against consuming non-sugar sweeteners just last month (May 2023), this is definitely an evolving area of nutrition science for dietitians to monitor.


Alberta Health Services' free nutrition resources

I’m always on the lookout for new handouts to use in dietetic counselling, especially handouts that provide clear, concise, practical information to discuss with clients and decide how we could incorporate into their day-to-day routines. Alberta Health Services has a comprehensive library of free PDF nutrition education handouts available under Creative Commons licensing.

My favourites include Adding Protein to Your Diet (includes plant-based options like hemp hearts, whole grains and soyfoods alongside meat and dairy options), Mediterranean Style of Eating (with a checklist activity and ideas to meet Med guidelines for pulses, olive oil, and seafood) and Eat More Soluble Fibre (practical advice to using supplemental inulin and psyllium, as well as dietary sources – particularly helpful for clients using Portfolio Diet principles for cholesterol management).

Curated by Meredith Lapp, RD

If you have a blog, book, or online course that you would like to share with your fellow network members, please forward information to Meredith at


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