revision of canada’s food guide to healthy eating office of nutrition policy and promotion, 2004
TRANSCRIPT
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 [email protected]
Thank You
Office of Nutrition Policy and Promotion, 2004