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Revision of Canada’s Food Guide to Healthy Eating

Revision of Canada’s Food Guide to Healthy Eating. Office of Nutrition Policy and Promotion, 2004. Outline. History of the Food Guide Why review? Outcomes of the Review - Strengths and Challenges Why revise? Revision Scope and Process. History of the Food Guide. 1960s. 1980s. 1940s.

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Revision of Canada’s Food Guide to Healthy Eating

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  1. Revision of Canada’s Food Guide to Healthy Eating Office of Nutrition Policy and Promotion, 2004

  2. Outline • History of the Food Guide • Why review? • Outcomes of the Review - Strengths and Challenges • Why revise? • Revision Scope and Process

  3. History of the Food Guide 1960s 1980s 1940s

  4. History of the Food Guide Current Food Guide developed in the early 1990s Total diet approach New look New messages

  5. Review of Canada’s Food Guide to Healthy Eating

  6. Review of the Food Guide Why did Health Canada undertake the review? Evolving science Dietary Reference Intakes (DRIs) Changes in food supply and food use

  7. Review of the Food Guide The review assessed: 1. Food Guide relative to Dietary Reference Intakes 2. Changes in Canada’s food supply between 1992 and 2002

  8. Review of the Food Guide The review assessed: 3. Use and understanding of the Food Guide by intermediaries 4. Consumers understanding and attitudes towards healthy eating and the Food Guide 5. Stakeholder perspectives on the Food Guide

  9. Outcomes of the Review Strengths Flexible Simple Visually appealing Widely recognized Consistent with science

  10. Outcomes of the Review Challenges Serving sizes & serving ranges Food groups & Other Foods Messaging & terminology Graphics Target audience

  11. Outcomesof the Review Decision to undertake the food guide revision • Science still solid • Multiple communication-related challenges

  12. Revision of the food guide

  13. Revision: Guiding Principles The process will be: • Open and transparent • Based on up-to-date evidence • Linked into public health priorities and initiatives

  14. Revision: Guiding Principles The product will: • Describe a pattern of eating to meet nutrient needs, promote health and minimize risk of nutrition-related chronic disease • Be useful to public

  15. Advice and Guidance Interdepartmental Working Group Representatives from departments within the Government of Canada A broader perspective Mandate: Works with Health Canada to develop the revision process and its products

  16. Advice and Guidance Food Guide Advisory Committee Twelve individuals from across Canada Represents varied perspectives, skills and knowledge Mandate: Advises Health Canada on the revision process and its products

  17. Scope of the Revision Purpose Objectives Target population

  18. Scope of the Revision Nutrient targets Define amounts of micro- and macronutrients provided by food guide diets Guidance from Expert Advisory Committee on DRIs and DRIs Internal Working Group Energy levels Determine the amount of food recommended by the food guide

  19. Scope of the Revision Food groups Classify new foods, modernize the food and food groups in the guide, and provide additional guidance related to foods Serving sizes Address challenges with use and understanding (e.g. age-appropriate servings, terms, measures)

  20. Scope of the Revision Communications Terminology, messaging, graphics etc… Target audience(s) Advice and guidance from the Sub-group on Communications

  21. Scope of the Revision Dietary pattern Other issues…

  22. Progress of the Revision • Formed the Interdepartmental Working Group and Advisory Committee • Identified and defined scope of issues to consider for revision • Developed research plans and began work

  23. Revision: The Work Ahead Research and analysis of results Stakeholder consultations Preliminary concepts and design of food guide and supporting materials Consumer testing

  24. Revision: The Work Ahead • Spring 2006 - release updated food guide and supporting material

  25. Revision: More Information Visit Health Canada's Website for more info www.healthcanada.ca/nutrition Email your revision comments and questions food_guide_revision@hc-sc.gc.ca

  26. Thank You Office of Nutrition Policy and Promotion, 2004

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