Nutrition in Residency
Source: https://cumming.ucalgary.ca/pgme/wellbeing/office-resident-affairs-and-physician-wellness/resources-pgme-trainees/nutrition Parent: https://cumming.ucalgary.ca/pgme/future-trainees
Nutrition info
Maintaining healthy and balanced nutrition is a challenge for many residents. Here are some resources that can help:
Articles for Residents
- 10 culinary commandments – a guide to meal prep during residency
- Resident physicians: Your diet can help you make it through the night
- Nutrition Tips for Shift Workers
- Recipes for Wellbeing - A Cookbook from The University of Minnesota Medical School
- Cooking for Yourself in Medical School and Residency
- Physician health: A review of lifestyle behaviors and preventive health care among physicians
Tips
- Showing your UCID at the University District Save-on-Foods can save you 10% off groceries (as of September 2024)
- Many Sobeys, Safeway's and Save-on-Foods in the city offer 10 - 15% off groceries on the first Tuesday of the month (note: must have membership/loyalty cards at the participating grocery stores)
- There are a few phone apps that can help with saving and price matching.
UCalgary Food Resources
- Foothills Campus Community Pantry (in the Hippocrates Mall)
- Fresh Routes Pop-up Grocery Shop (in the Hippocrates Mall Wednesdays 11 – 1)
- SU Food Bank (251 MacEwan Student Centre – Email foodbank@ucalgary.ca to ask for a hamper)
Calgary Food Resources
Nutrition Resources
- Dietitians of Canada
- Academy of Nutrition and Dietetics
- Canada's Food Guide
- AHS: Healthy Eating Starts Here
Pediatrics Resident Meagan Roy developed a homemade recipe book called The Anti-Burn [Cook]book to help residents have healthy food while on call as part of a PARA Resident Wellness Research Grant.
Find it here - The Anti-Burn [Cook]Book
Recipe of the Month
Split Pea Vegetable Soup
Ingredients
- 2 Tablespoons olive oil
- 1 large onion – chopped
- 2 cups carrots (about 4-5 carrots) – chopped
- 1 cup celery (about 2 stalks) – chopped
- 3 cloves garlic – minced
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper – to taste
- 3 cups yellow potatoes (one pound) – chopped
- 2 cups dried green split peas (one pound) – rinsed and sorted
- 9-10 cups lower-sodium chicken broth
- 3 whole bay leaves
- half and half – to serve, optional
Instructions
- In a large stock pan on medium heat, add olive oil, onion, carrots, and celery. Sauté for about five minutes, and then add garlic, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir for about one minute.
- Add chicken broth and bring to a boil. Add yellow potatoes, split peas, and bay leaves and then reduce heat to simmer. Cook until split peas are soft, approximately 50-60 minutes.
- Test for seasonings, and add more if needed. Serve with a swirl of half and half, if desired.