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

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Outline

History of the Food Guide

Why review?

Outcomes of the Review - Strengths and Challenges

Why revise?

Revision Scope and Process

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History of the Food Guide

1940s

1960s 1980s

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History of the Food Guide

Current Food Guide developed in the early 1990s

Total diet approach

New look

New messages

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Review of Canada’s Food Guide Canada’s Food Guide to Healthy Eatingto Healthy Eating

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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

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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

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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

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Outcomes of the Review

Strengths

Flexible

Simple

Visually appealing

Widely recognized

Consistent with science

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Outcomes of the Review

Challenges

Serving sizes & serving ranges

Food groups & Other Foods

Messaging & terminology

Graphics

Target audience

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Outcomes of the Review

Decision to undertake the food guide revision

Science still solid Multiple communication-related challenges

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Revision Revision of the food guide

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Revision: Guiding Principles

The process will be: Open and transparent Based on up-to-date evidence Linked into public health priorities and

initiatives

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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

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Advice and Guidance

Interdepartmental Working GroupRepresentatives from departments within the Government of Canada

A broader perspective

Mandate: Works with Health Canada to develop the revision process and its products

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Advice and Guidance

Food Guide Advisory CommitteeTwelve individuals from across Canada

Represents varied perspectives, skills and knowledge

Mandate: Advises Health Canada on the revision process and its products

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Scope of the Revision

Purpose

Objectives

Target population

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Scope of the Revision

Nutrient targetsDefine amounts of micro- and macronutrients provided by food guide diets

Guidance from Expert Advisory Committee on DRIs and DRIs Internal Working Group

Energy levelsDetermine the amount of food recommended by the food guide

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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 sizesAddress challenges with use and understanding (e.g. age-appropriate servings, terms, measures)

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Scope of the Revision

CommunicationsTerminology, messaging, graphics etc…

Target audience(s)

Advice and guidance from the Sub-group on Communications

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Scope of the Revision

Dietary pattern

Other issues…

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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

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Revision: The Work Ahead

Research and analysis of results

Stakeholder consultationsPreliminary concepts and design of food guide and supporting materials

Consumer testing

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Revision: The Work Ahead

Spring 2006 - release updated food guide and supporting material

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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

Thank You

Office of Nutrition Policy and Promotion, 2004