CS代考 Canada’s Food Guide 2019 chapter 2, section 2.3:pg 53-60

Canada’s Food Guide 2019 chapter 2, section 2.3:pg 53-60
especially Critical Thinking: Improving a Food Guide pg. 59
Remember to start working on your 3-day food record.

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Revision of Canada’s Food Guide
u2007 Eating Well with Canada’s Food Guide uReplaced in January 2019 with a new Canada’s
Food Guide
uBased on updated science
uAddress controversies and criticism of the old guide
uPresent information that better suits consumer preferences

Controversies about Canada’s Food Guide
u Four food groups:
u 1) Vegetables and fruits
u 2) Grain products
u Critique: not enough emphasis on whole grains
u Message in old guide: “At least half of your grain products whole grain each day.”
Critics say these food groups reflect beef and dairy industry influence.
Food industry reps were included in the development of this
u 3) Milk and alternatives u 4) Meat and alternatives

Controversies: Too prescriptive
Consumers prefer proportions rather than absolute amounts

Controversies: Poor messaging on fat Type of fat (saturated vs unsaturated) more important than total fat intake

Advantage of prescriptive approach: Can be used to assess diet quality
Conformance to Canada’s Food Guide (20 year-old female)
Vegetables & Fruits
(# CFG servings)
Grain Products (# CFG servings)
Milk & Alternatives (# CFG servings)
Meat & Alternatives (# CFG servings)
3-day average
Recommended # servings
Assessment of 3-day average
less than recommended
more than recommended
less than recommended
more than recommended

Criticism of Old Food Guide
1) Not enough emphasis on whole grains
2) Food groups may be industry-influenced
3) Uses prescriptive serving sizes
4) Includes fruit juice
5) Emphasizes total fat intake instead of type of fat

Process for developing new guide
Dietary guidelines developed after a review of the scientific literature, especially of systematic reviews.
A review of the Canadian context
u2004-Canadian Community Health Survey-Nutrition
uAssessed the adequacy of the dietary intake of Canadians
A review of how the previous Canada’s Food Guide was used
uAssess consumer preferences with respect to the presentation of information
uFood industry representatives were excluded from the
development process.

Review of the scientific literature (2018): Tabulated results for various nutrients, foods, and dietary patterns

Canadian Dietary Guidelines: Three Main Ideas
u 1) Nutritious foods are the foundation for healthy eating.
u 2) Processed or prepared foods and beverages that contribute to excess sodium, free sugars, or saturated fat undermine healthy eating and should not be consumed regularly.
u 3) Food skills are needed to navigate the complex food environment and support healthy eating.
https://food-guide.canada.ca/en/guidelines/what-are-canadas-dietary- guidelines/

Canadian Dietary Guidelines:
GUIDELINE 1: CONSIDERATIONS
Nutritious foods are the foundation for healthy eating.
• Vegetables, fruit, whole grains, and protein foods should be consumed regularly. Among protein foods, consume plant-based more often.
o Protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs, poultry, lean red meat including wild game, lower fat milk, lower fat yogurts, lower fat kefir, and cheeses lower in fat and sodium.
• Foods that contain mostly unsaturated fat should replace foods that contain mostly saturated fat.
• Water should be the beverage of choice.
Nutritious foods to encourage
• Nutritious foods to consume regularly can be fresh, frozen, canned,
Cultural preferences and food traditions
• Nutritious foods can reflect cultural preferences and food traditions.
• Eating with others can bring enjoyment to healthy eating and can foster connections between generations and cultures.
• Traditional food improves diet quality among Indigenous Peoples.
Energy balance
• Energy needs are individual and depend on a number of factors, including levels of physical activity.
• Some fad diets can be restrictive and pose nutritional risks. Environmental impact
• Food choices can have an impact on the environment.

Canadian Dietary Guidelines
GUIDELINE 2:
CONSIDERA TIONS
Processed or prepared foods and beverages that contribute to excess , free sugars, or
undermine healthy eating and should not be
consumed regularly.
saturated fat
Sugary drinks, confectioneries and sugar substitutes
• Sugary drinks and confectionaries should not be consumed regularly.
• Sugar substitutes do not need to be consumed to reduce the intake of free sugars.
Publically funded institutions
• Foods and beverages offered in publically funded institutions should align with Canada’s Dietary Guidelines.
• There are health risks associated with alcohol consumption.

Canadian Dietary Guidelines
GUIDELINE 3
CONSIDERA TIONS:
Food skills are needed to navigate the complex food environment and support healthy eating.
• Cooking and food preparation using
nutritious foods should be promoted as a practical way to support healthy eating.
• Food labels should be promoted as a tool to help Canadians make informed food choices.
Source (quoted verbatim from): Health Canada. Canada’s Dietary Guidelines. Released January 22, 2019. Available online at
Food skills and food literacy
• Food skills are important life skills.
• Food literacy includes food skills and the broader environmental context.
• Cultural food practices should be celebrated.
• Food skills should be considered within the social, cultural,
and historical context of Indigenous Peoples.
Food skills and opportunities to learn and share
• Food skills can be taught, learned, and shared in a variety of settings.
Food skills and food waste
• Food skills may help decrease household food waste.
https://food-guide.canada.ca/en/guidelines/

https://food-guide.canada.ca/en/

Food Choices: Key Points
Some of the key messages are described below.
u Eat vegetables and fruits
u Eat whole grains.
u Choose protein foods that come from plants more often.
u Choose foods with healthy fats instead of saturated fat
u Limit highly processed foods. If you choose these foods, eat them less often and in small amounts
u Prepare meals and snacks using ingredients that have little to no added sodium, sugars or saturated fat. u Choose healthier menu options when eating out
u Make water your drink of choice
u Use food labels
u Be aware that food marketing can influence your choices

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-vegetables-and-fruits/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-vegetables-and-fruits/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit-to-eat- vegetables-fruit-whole-grains-and-protein-foods/eat-whole-grain-foods/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-whole-grain-foods/

Some warnings about grain products:
https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-whole-grain-foods/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-protein-foods/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-protein-foods/
List continues next slide…

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/eat-protein-foods/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/choosing-foods-with-healthy- fats/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit- to-eat-vegetables-fruit-whole-grains-and-protein-foods/choosing-foods-with-healthy- fats/

https://food-guide.canada.ca/en/healthy-eating-recommendations/limit-highly-processed-foods/

https://food-guide.canada.ca/en/healthy-eating-recommendations/make-water-your-drink-of-

Eating Habits
uBe mindful of your eating habits uCook more often
uEnjoy your food
uEat meals with others

Using the plate snapshot to create meals
u https://food-guide.canada.ca/en/tips-for-healthy-eating/make-healthy- meals-with-the-eat-well-plate/

Canadian Dietary Guidelines for Health & Policy Makers
u Intended for use by health professionals u May reflect more quantitative approach
https://publications.gc.ca/collections/col lection_2019/sc-hc/H164-231-2019- eng.pdf

2.4 Other Food Guides and Dietary Patterns

Food Labels
u Section 1: Mandatory nutrition labelling u Section 2: Voluntary nutrition labelling

Section 1: Mandatory nutrition labelling

Food Labels
u Required on all labels: u Product name,
u Product amount (weight or volume) u Product manufacturer or distributor
u Best before date for perishable items
u List of ingredients including allergen labelling if allergens are or may be present u Nutrition facts table

Canada’s Food Guide and Nutrition Facts Table
u CFG recommends that Canadians use food labels
u to select foods low in saturated fat, sugars, sodium and kcalories.
https://food-guide.canada.ca/en/healthy-eating-recommendations/using-food- 38 labels/

Canada’s new nutrition facts table:
To make labels easier to read and understand:
in your textbook

What is a Daily Value?
u A standard nutrient amount
u %DV is used to indicate how much of nutrient is in a food
u E.g. a food contains 330 mg of calcium. u Is that a lot or a little??
u This same food contains 30% DV i.e. contains a lot

Using Daily Values (DV)
Nutrients to Limit
u Avoid more than 15%- because it’s a lot
u Aim for a little: less than 5%
Nutrients that are beneficial
u Avoid less than 5% – because its a little
u Aim for a lot: >15%
Potassium Calcium Iron
Sat/trans fat Sodium

New %DV-are brought into agreement with DRIs

Proposed Changes to %DV-bring into agreement with highest RDA or AI for that nutrient

Consider the data for the nutrient, iron, below: What would the DV be?
Female (mg)

Consider the following question:
u A glass of calcium-fortified orange juice contains 300mg of calcium/250 ml. 250 ml is the serving size shown on the nutrition facts table. What %DV would appear on the NFT beside calcium? Use the new DV, found on the previous slides, for your calculation.

Font size increased to make serving size and Calories more visible. 46

Macronutrients Grouped Together
For nutrients between first and second thick lines, all nutrients with a mandatory Daily Value should be limited:
Saturated & Trans fat Sugars

Change in the micronutrients listed
Vitamin A & C intakes are not a major public health concern, on the other hand….
high sodium & low potassium contributes to hypertension which is a risk factor for cardiovascular disease.
For micronutrients, DVs should be used to ensure that enough is obtained. In addition absolute amounts (e.g. mg amounts) can also be included48

Label Literacy
, vitamin D

Label Literacy
, vitamin D

% DV for sugars can help identify high-sugar foods i.e. >15% DV is a lot

Changes to the ingredients list: SugarS on ingredient labels
Sugars = Any monosaccharide or disaccharide found in food
Sugar = Sucrose = disaccharide of glucose & fructose (white sugar, table

Free sugars in foods can often go by many names.
Sugar (sucrose)
Invert sugar (1:1 mixture of glucose and fructose)
Dextrose (same as glucose)
Maltose or malt sugar
Corn syrup (glucose in syrup form)
Fruit juice concentrates
Glucose/fructose or high fructose corn syrup ( a mixture of glucose and fructose in syrup form) 53

Section 2: Voluntary Labelling

Food labels
u Nutrition Facts Table u Ingredients List

Food Labels: Health Claims
u Nutrient content claims
u A processor can add a nutrient content claim without seeking prior approval from
Health Canada
u Nutrient function claims
u A processor can add a nutrient function claim without seeking prior approval from Health Canada, although prior consultation is recommended for new functions
u Disease risk reduction claims, including therapeutic claims u Requires prior approval from Health Canada

Food Labels:
Nutrient Content
Claims based on content of nutrient in food
Table 2.7 in your textboox

Food Labels (Table 2.7): Nutrient Content Claims

Food Labels (Table 2.7)
Table 2.9 2e

Food Labels: Nutrient Function Claims
Foods serving must contain at least 5% of DV
Claim must mention food and nutrient: e.g. on a carton of milk:
“Milk is an excellent source of calcium which aids in the formation and maintenance of bones and teeth.”

2.5 Food Labels: Health Claims Disease Risk Reduction Claims
Disease-risk-reduction claim: Processors must request permission from Health Canada: • Scientific evidence must
strongly support the claim

Approved Disease Risk Reduction Claims
https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health- claims/assessments.html 62

Soy protein and cholesterol-lowering
https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/summary-assessment-health-claim-about-protein-cholesterol- lowering.html

http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/assess-evalu/soy-protein-cholesterol- eng.php
Soy protein and cholesterol-lowering

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