| Patricia Chuey|
Patricia Chuey Wikipedia
Patricia Chuey, MSc., RD, FDC, is a Canadian Registered Dietitian. In 2014 she was granted Fellowship in Dietitians of Canada and an Alumni of Influence Award from the University of Saskatchewan for work in promoting healthy eating and well-being in Canada. Her food and nutrition commentary appears in the Canadian media including publications such as Canadian Living Magazine, The Province Newspaper (Vancouver) and Wellness Matters Magazine
Writer and author
She has authored six books and contributed content to other books. Examples include:Simply Great Food (2007), Dietitians of Canada, Robert Rose Publishing, Co-authors: Patricia Chuey, Mary Sue Waisman and Eileen Campbell.
The 80-20 Cookbook: Eating for Energy Without Deprivation (2004), Eating for Energy, Co-authors: Patricia Chuey and Diana Steele
The 80-20 Cookbook: Eating for Energy Without Deprivation, Gluten-Free Version (2014), Eating for Energy, Author: Patricia Chuey
The 101 Most Asked Nutrition Questions (1999), Eating for Energy, Author: Patricia Chuey>
She has provided content to books including:Fit to Deliver: An Innovative Prenatal and Postpartum Fitness Program (2005), Hartley+Marks Publishers, Authors: K Nordahl, C Petersen and R Jeffreys
The Beginning Runner's Handbook: The Proven 13-Week Walk/Run Program (2005), Greystone Books, Authors: SportMedBC
She is considered one of Canada's top culinary dietitians. Her recipes appear in Canadian newspapers and follow an 80-20 approach to healthy eating which promotes eating well at least 80% of the time while allowing some room to be flexible and occasionally indulge. She was the dietitian on the television program What's Cooking (City TV), 2010–2012. Her nickname is "The People's Dietitian". She invented a gluten-free all-purpose flour and consults to the food industry regarding product development and consumer eating habits.