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
2
History of the Food Guide
1940s
1960s
1980s
3
History of the Food Guide
Current Food Guide developed in the
early 1990s
Total diet approach
New look
New messages
4
Review of Canada’s Food Guide
to Healthy Eating
5
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
6
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
7
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
8
Outcomes of the Review
Strengths
Flexible
Simple
Visually appealing
Widely recognized
Consistent with science
9
Outcomes of the Review
Challenges
Serving sizes & serving ranges
Food groups & Other Foods
Messaging & terminology
Graphics
Target audience
10
Outcomes of the Review
Decision to undertake the food guide
revision
 Science still solid
 Multiple communication-related challenges
11
Revision of the food guide
12
Revision: Guiding Principles
The process will be:
 Open and transparent
 Based on up-to-date evidence
 Linked into public health priorities and
initiatives
13
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
14
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
15
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
16
Scope of the Revision
Purpose
Objectives
Target population
17
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
18
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)
19
Scope of the Revision
Communications
Terminology, messaging, graphics etc…
Target audience(s)
Advice and guidance from the Sub-group on
Communications
20
Scope of the Revision
Dietary pattern
Other issues…
21
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
22
Revision: The Work Ahead
Research and analysis of results
Stakeholder consultations
Preliminary concepts and design of food
guide and supporting materials
Consumer testing
23
Revision: The Work Ahead
Spring 2006 - release updated food guide
and supporting material
24
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
25
Thank You
Office of Nutrition Policy and Promotion, 2004