The Mission of The Helderleigh Foundation is “To improve the diet, physical health and wellness of Canadians.” The Foundation focuses on three major areas:

• Health Canada’s Healthy Eating Strategy, combined with Ontario’s Food & Nutrition Strategy,
• The GBC Foundation Gift Agreement,
• The promotion and consumption of pulses.

All are further explained below.

Health Canada’s Healthy Eating Strategy

The Helderleigh Foundation has joined a coalition in support of Health Canada’s Healthy Eating Strategy. The Strategy includes:

• Revising Canada’s Food Guide by 2018.
• Protecting vulnerable populations by restricting the commercial marketing of unhealthy foods and beverages.
• Strengthening labelling and claims, plus updating the list of ingredients and nutrition facts table located on food and beverages containers.
• New front-of-package nutrition information, particularly concerning sugars, sodium and saturated fat.
• Reductions in sodium content and elimination of industrially produced trans-fats in foods.
• Increased access to and availability of nutritious foods for isolated northern communities.

The Foundation is part of the Canadian Food Funder Collaborative. Read our letter of support to Canada’s Minister of Health, the Honourable Jane Philpott.

Canadian Food Funder Collaborative 2016 Report

Canada’s Healthy Eating Strategy

Ontario’s Food & Nutrition Strategy

The Ontario strategy has three directions, supported by 25 action areas. These three directions are Healthy Food Access, Food Literacy and Skills, and Healthy Food Systems.

While it is recognized that each strategic area overlaps, and the combination of all three is what drives a healthier lifestyle, the Foundation adds value to Food Literacy and Skills.

George Brown College Foundation Gift Agreement

The Helderleigh Foundation and the Centre For Hospitality & Culinary Arts (CHCA) at George Brown College (GBC) established a partnership towards advancement of food nutrition in the Greater Toronto Area (GTA) for Canadians. In addition to the aforementioned HNAF, the impact investment has resulted in nutrition advancement at CHCA/GBC. Specific initiatives included:

• Culinary curriculum advancement in nutrition studies
• Faculty training & professional development in nutrition studies
• Translating research and theory into daily habits for public benefit
• Scholarships for full-time student in two nutrition-focused programs
• Nutrition awareness through symposiums offered for the public and/or college
• Support for CHCA’s food innovation and research studio (FIRSt) lab
• Nutrition market research among students, faculty, and stakeholders.

Pulses

What are Pulses?

Pulses are edible seeds of plants in the legume family. The word refers to the dried seed only. Dried peas, edible beans, lentils, and chickpeas are the most common varieties of pulses. The category does not include fresh beans or peas.

Pulses are a nutrition powerhouse, high in protein and fiber with high levels of vitamins and minerals. They also contain virtually no fat, and are nutrient dense with a low number of calories.

What are pulses’ nutritional benefits? 

• Pulses reduce bad cholesterol
• Pulses have both soluble and insoluble fibers. The soluble help to decrease blood cholesterol and control blood sugar levels whereas the insoluble help with digestion and regularity.
• Pulses generally have twice the level of protein found in whole grain cereals, important for people on vegetarian and vegan diets.
• Pulses have a low glycemic index, meaning they do not cause a fast rise in blood sugar after eating.

Other important factors

• Canada is a leader in growing pulses.
• Pulses are relatively inexpensive.
• Pulses are used in a variety of ways by many different cultures
• Pulses contribute positively to the environmental footprint.

The Helderleigh Foundation role

• To promote Canadian consumption of pulses for the prevention and management of chronic diseases.

Pulse Canada