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Slide1 : Presenting Eating Well with Canada’s Food Guide


Objectives : Objectives Review the evidence and process used in the development of Eating Well with Canada’s Food Guide (2007) Present key content of the Food Guide Highlight key features of the Food Guide website and the Resource for Educators and Communicators


Eating Well with Canada’ Food Guide : Eating Well with Canada’ Food Guide Is based on current evidence Communicates amounts and types of food needed to help: Meet nutrient needs and promote health Minimize the risk of obesity, type 2 diabetes, heart disease, certain types of cancer and osteoporosis Provides the cornerstone for nutrition policies and programs


Evidence used to develop Canada’s Food Guide : Evidence used to develop Canada’s Food Guide Dietary Reference Intakes (DRIs) Association between foods and chronic diseases Research and consultation activities Review of the previous Food Guide Review of the environmental context Stakeholder consultation Focus group testing


Dietary Reference Intakes (DRIs) : Dietary Reference Intakes (DRIs) DRIs are a set of nutrient reference values For vitamins, minerals, macronutrients and energy Used modelling to develop the eating pattern Examined different combinations of amounts and types of food to find an eating pattern that would meet nutrient needs Used DRI nutrient reference values and assessment methods to determine if the eating pattern was satisfactory


Slide6 : Vitamins and minerals Assessed against Estimated Average Requirement (EAR) when available or Adequate Intake (AI) Dietary Reference Intakes (DRIs)


Slide7 : Macronutrients Assessed using Acceptable Macronutrient Distribution Ranges (AMDRs) AMDRs Dietary Reference Intakes (DRIs)


Slide8 : Energy Assessed median energy content of diets against Estimated Energy Requirement (EER) for reference individuals To avoid overestimation of energy requirements, a sedentary level of activity was considered in the EER formula Dietary Reference Intakes (DRIs)


Association between foods and chronic diseases : Association between foods and chronic diseases Review based on two key reports: WHO/FAO Joint Report on Diet, Nutrition and the Prevention of Chronic Diseases (2003) US 2005 Dietary Guidelines Advisory Committee Report


Association between foods and chronic diseases : Association between foods and chronic diseases Convincing evidence ↑ Vegetables and fruit: ↓CVD and ↓ Cancer ↑ Whole grains: ↓ CVD ↑ Fish: ↓ CVD Food intake pattern reviewed for consistency Consistent with vegetables, fruit and whole grains Added statement “Eat at least two Food Guide Servings of fish each week.”


Research and consultation activities : Research and consultation activities Review of the previous Food Guide Review of the environmental context Stakeholder consultation Online consultation (over 6000 responses) Two sets of regional meetings (2005 & 2006) Focus group testing All 3 components of the Food Guide package


Advisory Committees : Advisory Committees DRI Expert Advisory Committee Provided advice on the development of the eating pattern in Canada’s Food Guide Food Guide Advisory Committee Provided guidance on communicating the eating pattern on Canada’s Food Guide


Eating Well with Canada’s Food Guide : Eating Well with Canada’s Food Guide Rainbow design emphasizes vegetables and fruit Background image depicts connection between food and their origin Graphics reflect diversity of foods available in Canada


A healthy eating pattern for Canadians : A healthy eating pattern for Canadians The interior pages provide guidance on quantity of food to eat and quality of food choices


A note on calories and the eating pattern : A note on calories and the eating pattern The Food Guide will meet nutrient needs but not necessarily calorie needs Calorie needs and food choices vary among individuals If more calories are needed, emphasize more food from the food groups to maintain macronutrient profile


Guidance on the quantity of food : Guidance on the quantity of food Guidance is given for males and females, 2 years and older: Children, teens and adults A small amount of unsaturated fats is recommended For intake of essential fatty acids


What is one Food Guide Serving? : What is one Food Guide Serving? • A “Food Guide Serving” is: A reference amount Not necessarily intended to represent what would be eaten in one sitting Illustrations and different measures are used to help communicate what is one Food Guide Serving


Counting Food Guide Servings : Counting Food Guide Servings An example is provided illustrating how to estimate the number of Food Guide Servings in a meal


Guidance on the quality of food choices : Guidance on the quality of food choices Oils and fats The types of oils and fats to include and the types to limit Choices within each food group Guidance on lower fat / sugar / salt choices (ex: “Choose vegetables and fruit prepared with little or no added fat, sugar or salt.”) The Food Guide includes more guidance on quality of choices


Guidance on the quality of food choices:  Vegetables and Fruit : Guidance on the quality of food choices: Vegetables and Fruit Eat at least one dark green and one orange vegetable each day For folate and vitamin A intake Have vegetables and fruit more often than juice For fibre intake


Guidance on the quality of food choices: Grain Products : Guidance on the quality of food choices: Grain Products Make at least half your grain products whole grain each day For fibre and magnesium intake To reduce risk of cardiovascular disease


Guidance on the quality of food choices: Milk and Alternatives : Guidance on the quality of food choices: Milk and Alternatives Drink skim, 1%, or 2% milk each day For calcium and vitamin D intake Have 500 mL (2 cups) of milk every day for adequate vitamin D Drink fortified soy beverages if you do not drink milk


Guidance on the quality of food choices:  Meat and Alternatives : Guidance on the quality of food choices: Meat and Alternatives Have meat alternatives such as beans, lentils and tofu often For a lower saturated fat intake For fibre intake Eat at least two Food Guide Servings of fish each week To reduce risk of cardiovascular disease


Make each Food Guide Serving count…. : Make each Food Guide Serving count…. • Advice on the quality of food choices is an essential part of the pattern Bolded statements provide advice on quality of choices Statements in regular font provide actionable tips Messages on variety and water


Advice for children : Advice for children • Young children need to eat small amounts of food throughout the day. Nutritious foods that contain fat do not need to be restricted. These foods are a concentrated source of calories that are needed for growth. Parents and caregivers are role models.


Advice for women of childbearing age : Advice for women of childbearing age • All women who could become pregnant and those who are pregnant or breastfeeding need a multivitamin containing folic acid every day. Pregnant women need to ensure that their multivitamin also contains iron. A health care professional can help with finding the multivitamin that is right for each woman.


Advice for women of childbearing age : Advice for women of childbearing age Extra calories are needed during: The 2nd and 3rd trimesters of pregnancy Breastfeeding Including an extra 2 or 3 Food Guide Servings is expected to meet these additional needs


Advice for men and women over 50 : Advice for men and women over 50 • Health benefits are associated with adequate vitamin D intake Vitamin D requirements increase at age 50 and again at age 70: 400 IU (10 micrograms) at age 51 600 IU (15 micrograms) at age 71


Advice for men and women over 50 : Advice for men and women over 50 • It is difficult to meet these vitamin D levels without recommending unrealistic amounts of some foods A supplement containing 400 IU vitamin D, in addition to following the Food Guide will achieve recommended dietary intake levels


Eat well and be active every day : Eat well and be active every day Highlights benefits of eating well and being active Encourages regular physical activity 30 to 60 minutes per day for adults At least 90 minutes per day for children and teens Includes messaging about adding up short periods throughout the day


Eat well and be active every day : Eat well and be active every day Encourages eating the recommended amount and type of food Encourages limiting foods high in calories, fat, sugar, salt Eating well requires making different choices for many Canadians


Eat well and be active every day : Eat well and be active every day Encourages the use of the Nutrition Facts table To choose foods with less fat, saturated and trans fat, sugar and sodium To become aware of the calorie content of foods Encourages asking for nutrition information to make informed choices


Eat well and be active every day : Eat well and be active every day • Provides actionable tips towards… Eating well: ‘Take time to eat and savour every bite!’ And being active: ‘Walk wherever you can – get off the bus early, use the stairs.’


Food Guide website : Food Guide website Expands on information from the Food Guide in four main sections: Food Guide Basics Choosing Foods Using the Food Guide Maintain Healthy Habits Includes background information on the Food Guide


Food Guide website : Food Guide website Includes interactive tools: Guided tour My Food Guide Links to Dietitians of Canada “EATracker”


Resource for Educators and Communicators : Resource for Educators and Communicators Provides background information on the content of the Food Guide Can be viewed or downloaded from the Food Guide web


Resource for Educators and Communicators : Resource for Educators and Communicators “Tips for Consumers” Ready-to-use tips for each recommendation “Put it into Practice” How intermediaries can enhance consumer understanding and application of the Food Guide Sample one-day menus


Conclusion : Conclusion Canada’s Food Guide is an evidenced-based nutrition policy that defines and promotes healthy eating for Canadians Intermediaries play a vital role in: Helping Canadians to understand and use the Food Guide Integrating its recommendations into policies and programs that support healthy eating


For more information, visit Canada’s Food Guide online: www.healthcanada.gc.ca/foodguide : For more information, visit Canada’s Food Guide online: www.healthcanada.gc.ca/foodguide