I am exceptionally proud of our upcoming Administrative Professionals Conference at Ontario Shores on Friday, April 27.
This started off as an idea to create an opportunity for administrative professionals to visit our beautiful facility for a day of learning and professional development. It has become a full day of education and knowledge sharing that is now just weeks away from becoming a reality.
Along with the educational opportunities this conference is sure to provide, I’m excited for the chance to share with my colleagues across various sectors in Durham Region, and beyond, a sample of the exciting work being done at Ontario Shores each and every day.
Ontario Shores has lost a true friend and champion this weekend.
When the sad news came Saturday of the passing of Roger Anderson, who had been battling bravely against cancer, I found myself reflecting on our time together, his accomplishments and the inevitable void whenever you lose a champion.
Roger had the reputation of being gruff and abrasive but what you quickly learned was that he was an unapologetic champion for those things he held dear to his heart.
March is Nutrition Month and across Canada, Registered Dietitians are spreading the word to promote healthy eating. This year’s Nutrition Month theme is: Unlock the Potential of Food. We want to help Canadians realize the potential of food to fuel, discover, prevent, heal and bring us together. The Clinical Dietitians at Ontario Shores believe in the power of food to enhance lives and improve health, and our goal is to help the staff and patients of Ontario Shores to discover the potential of food in improving overall health and well-being.
Even though people often think of food as pretty simple, when you actually stop to think about it, food is quite complex. Working as a Registered Dietitian, I see many different challenges that people have with food. Whether it be the need to restrict certain foods due to food allergies or intolerance, making food-related habit changes to help with weight loss or weight gain or to manage a chronic disease such as diabetes or heart disease, the need for different food textures to manage dysphagia, unhealthy relationships with food – such as eating disorders, and the list goes on.