REVISING CANADA’S FOOD GUIDE



Health Canada Press Release

October 24, 2016

Today, the Honourable Jane Philpott, Minister of Health, announced that Health Canada started a process to revise Canada’s Food Guide to reflect the latest scientific evidence on diet and health, and to better support Canadians in making healthy food choices. The announcement was made during a keynote address at the Canadian Cardiovascular Congress. 

This announcement further signals the Government of Canada’s commitment to changing the food environment to help make the healthier food choice the easier choice for Canadians. 

The multi-year Healthy Eating Strategy announced by the Minister includes initiatives on: 

improving healthy eating information, including revising Canada’s Food Guide 

protecting vulnerable populations, including restricting the commercial marketing of unhealthy foods and beverages to children 

strengthening labelling and claims, including finalizing changes to the nutrition facts table and list of ingredient requirements by the end of 2016, and consulting on front-of-package labelling for sugars, sodium and saturated fat 

improving nutrition quality standards, including reducing sodium in prepackaged and restaurant foods, and consulting on eliminating the use of industrially produced trans fat in foods 

supporting increased access to and availability of nutritious foods through the Nutrition North Canada program 

Health Canada also remains committed to openness, transparency and meaningful engagement with the public and stakeholders on healthy eating initiatives. As such, Health Canada is changing the way it communicates with stakeholders. This new approach entails the disclosure of information on stakeholder meetings and correspondence sent to Health Canada outside of formal consultation processes. This approach applies to the following healthy eating initiatives:

Cont. over.

front-of-package labelling

elimination of industrially produced trans fat

sodium reduction

marketing to kids

revision of Canada's Food Guide

During the development of the new food guide, officials from the Office of Nutrition Policy and Promotion will only seek expert advice from, and consult with, academics, health professional associations, health non-governmental organizations and federal, provincial and territorial officials.  All stakeholders and Canadians will have the opportunity to participate and provide feedback during the public consultations.

WHAT YOU NEED TO SUBMIT:

▪ A full colour model of your new food guide (hand drawn or on the computer), including the nutritional/food information that will be included—what food groups are there? How does a person from a specific age group know how much of each type of food to consume?

▪ An explanation of your guide. Why you chose your shape/graphic for your food guide? Why did you include the information that you did?

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Your Task

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You will be to make a submission to Health Canada and showing them a new idea of a Food Guide. Look at and research Food Guides around the world. As you are conducting research, think about not only what nutrition information is given in the guide (i.e. what foods you should eat more or less of), but what “food groups” they have decided to use, as well as the graphic design used to represent the guide. What shape would be best suitable for Canadians? How will your guide take into account the multicultural makeup of Canada?

What type of food guide will Canadians use and think of positively?

To find a variety of Food Guidelines from around the world to use for research, please check the school’s website

This article will give you an idea of issues that some have with Canada’s current Food Guide

REVISING CANADA’S FOOD GUIDE

|[Type the company name] |[Pick the date] |[Edition 1, Volume 1] |

|Evaluation will be based on the following: |

|Content: |

|Information is correct, factual; demonstrates research done; guide is original |

|Demonstrates understanding of nutritional needs across the lifespan; key information properly presented; |

|Effective, appropriate and relevant graphic/picture for guide |

|Takes into account a diversity of cultures in Canada |

| |

|20 |

| |

| |

| |

|Presentation: |

|Visual impact: effective use of graphic/picture, colours, fonts, layouts, etc. |

|Professionally presented: guide is approachable to a wide variety of Canadians |

| |

|10 |

| |

|Total |

|30 |

| |

|Grand Total |

|45 |

| |

| |

| |

| |EVALUATION | |

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