Canada's Food Guide 2019 PDF

NUTRITION GUIDELINES: Applying the Science of Nutrition Chapter 2 What do you know about the Canada Food Guide?? Copyright ©2020 John Wiley & Sons, Inc. 2  Nutrition Recommendations: Two Approaches in Canada Nutrient Based...

NUTRITION GUIDELINES: Applying the Science of Nutrition Chapter 2 What do you know about the Canada Food Guide?? Copyright ©2020 John Wiley & Sons, Inc. 2  Nutrition Recommendations: Two Approaches in Canada Nutrient Based Food Based How much of an What types & how much individual nutrient do I food do I need to be need? adequate? How much vitamin C Dietary patterns does a person need per Canada’s Food Guide day? (CFG) Dietary Reference Intakes (DRIs) Nutrition Recommendations for the Canadian Diet Dietary pattern way of eating Dietary reference intakes (DRIs) set of reference values for the intake of energy, nutrients, and food components History - military, minimums, adequacy Copyright ©2020 John Wiley & Sons, Inc. 4 Dietary Reference Intakes Used for planning and assessing diets of healthy people Vary according to life stage and sex 3 Aims of the DRI Committee: Prevent Reduce Promote List specific quantities of nutrients that should be consumed per day in scientific units i.e. g/day; mg/day; µg/day Copyright ©2020 John Wiley & Sons, Inc. 5 Dietary Reference Intakes: Micros 1. Estimated Average Requirement (EAR) 2. Recommended Dietary Allowance (RDA) 3. Adequate Intake (AI) 4. Tolerable Upper Intake Level (UL) Copyright ©2020 John Wiley & Sons, Inc. 6 Dietary Reference Intakes: Energy Recommendations Acceptable Macronutrient Distribution Range (AMDR): range for healthy intake carbohydrate (45 to 65%) fat (20 to 35%) protein (10 to 35%) Copyright ©2020 John Wiley & Sons, Inc. 7 Nutrition Recommendations for the Canadian Diet Industrial Revolution & British - first nutritional recommendations. World Health Organization - international health recommendations. Health Canada - nutritional and health recommendations 1st Canada’s Food Guide 1942 Copyright ©2020 John Wiley & Sons, Inc. 8 Accessed August 5, 2018 from: https://www.theglobeandmail.com/life/health-and-fitness/health-advisor/canadas-food-guide-throughout-the-years/article24112704/  Canadas Food Guide 1944 1961 1992 1942 2007 The Revision of Canada’s Food Guide Revision process leading to 2019 Canada’s Food Guide began in 2013 Revision of Eating Well with Canada’s Food Guide (2007): To update using new nutrition research Availability of new technologies - new formats increase the guide’s usefulness for consumers. But did it? Copyright ©2020 John Wiley & Sons, Inc. 11 The Revision of Canada’s Food Guide: Steps 1. Evidence Review 2. Review of the Canadian Context: data from the 2004-CCHS-Nutrition Used to identify areas for dietary improvement to target in the new guide. 3. Review of How Canada’s Food Guide Is Used: how both professionals and consumers use the current guide to inform the design of the new guide. Copyright ©2020 John Wiley & Sons, Inc. 12 Canada’s Food Guide 2019 Figure 2.9 Copyright ©2020 John Wiley & Sons, Inc. 13 Canada’s Food Guide 2019 Key Messages: “Eat a Variety of Healthy Foods Each Day” Healthy Food Recommendations Have plenty of vegetables and fruits Eat protein foods Choose whole grain foods Make water your drink of choice. Plate layout: in any given meal, vegetables and fruits should be the major component of the meal (covering approximately 50% of the plate) with proteins and whole grains each making up about 25% of the plate. Copyright ©2020 John Wiley & Sons, Inc. 14 Canada’s Food Guide 2019: Healthy Food Choices Eat plenty of vegetables and fruits, whole grain foods and protein foods. Choose protein foods that come from plants more often. Choose foods with healthy fats instead of saturated fat. Limit highly processed foods. If you choose these foods, eat them less often and in small amounts. Prepare meals and snacks using ingredients that have little to no added sodium, sugars, or saturated fat. Choose healthier menu options when eating out. Make water your drink of choice. Use food labels. Be aware that food marketing can influence your choices. Copyright ©2020 John Wiley & Sons, Inc. 15 Canada’s Food Guide 2019: Healthy Eating Habits Be mindful of your eating habits. Cook more often Enjoy your food Eat meals with others Guide also provides tips for healthy eating: Planning meals Buy food Reduce waste Reduce impact on environment Copyright ©2020 John Wiley & Sons, Inc. 16 Critical Thinking: Improving a Food Guide Criticism of 2007 Food Guide Change in 2019 Food Guide Not enough emphasis on whole grains Emphasizes whole grains instead of refined Meat and Alternatives food group may be Emphasizes intake of plant protein foods industry-influenced more often Milk and Alternatives food group may be unnecessary as a stand-alone group, and Milk and Alternatives group has been may be industry-influenced merged into Protein Foods Emphasizes total fat intake, rather than Emphasizes intake of foods with healthy fat focusing on fat quality Emphasizes intake of whole fruit instead of Including fruit juice in Fruit and fruit juice Vegetables group is inappropriate Introduces plate layout to provide Concept of Canada food guide servings guidance on relative amounts at each meal confusing to many consumers Copyright ©2020 John Wiley & Sons, Inc. 17 Canada’s Food Guide for First Nations, Inuit, and Métis Traditional foods improve diet quality among Indigenous peoples. developed in 2007. Current plans to develop additional healthy eating tools to further support Indigenous Peoples’ needs. Still waiting…. Figure 2.10 Copyright ©2020 John Wiley & Sons, Inc. 18 Other National Food Guides Figure 2.11 United States Department of Agriculture: MyPlate Copyright ©2020 John Wiley & Sons, Inc. 19 The Mediterranean Diet Figure 2.12 Copyright ©2020 John Wiley & Sons, Inc. 20  Nutrition Tools Assessing Nutritional Health Copyright ©2020 John Wiley & Sons, Inc. 21 Do you read labels? Do you know what all the parts of a label mean? Do you think labels tell the truth or are marketing ploys? Copyright ©2020 John Wiley & Sons, Inc. 22 Why use a food label? know what's in your food make informed food choices by: comparing and choosing food products more easily avoiding a food product in case of a food allergy or intolerance Copyright ©2020 John Wiley & Sons, Inc. 23 Part of Food Labels requirements in Canada: o name of product o weight of product o date by which the product should be sold (if perishable) o name of manufacturer, packager, or distributor o list of ingredients o nutrition facts table o Optional: claims Copyright ©2020 John Wiley & Sons, Inc. 24 Food Labels Ingredient List o all items must be listed Food allergens, sulfites, and gluten highest weighted items listed first, with all sugars-based ingredients grouped together additives, food colours, and flavourings Copyright ©2020 John Wiley & Sons, Inc. 25 Food Labels Figure 2.13 Copyright ©2020 John Wiley & Sons, Inc. 26 Food Labels: Nutrition Facts Table based on diet of 2000 kcals serving size calories % Daily Value Copyright ©2020 John Wiley & Sons, Inc. 27 Food Labels: 12 core nutrients fat sodium saturated fat sugars trans fat potassium cholesterol calcium protein iron carbohydrate fibre Copyright ©2020 John Wiley & Sons, Inc. 28 Optional nutrients folate selenium magnesium thiamine niacin vitamin B12 phosphorous vitamin B6 riboflavin vitamin D vitamin E zinc Copyright ©2020 John Wiley & Sons, Inc. 29 No Food Label Required fresh vegetables and fruit raw meat and poultry (except when it is ground) raw seafood one-bite confections that are individually sold milk sold in refillable glass containers individual servings of food meant to be eaten immediately foods prepared or processed in-store made from its ingredients, such as: bakery items salads Copyright ©2020 John Wiley & Sons, Inc. 30 No Label required beverages with an alcohol content over 0.5% foods, prepared, processed and sold at a: road-side stand craft show flea market fair farmers' market sugar bush Copyright ©2020 John Wiley & Sons, Inc. 31 No Label Required very few nutrients, such as: coffee tea vinegar spices Restaurants and food service businesses Copyright ©2020 John Wiley & Sons, Inc. 32  Nutrition Facts Panel: Changes in Canada Accessed January 10 from: http://healthycanadians.gc.ca/health-system-systeme-sante/consultations/food-label-etiquette-des-aliments/nutrition-facts-valeur-nutritive-eng.php  % Daily Value o goal: allows consumers to compare products o a 5% daily value is low o a 15% daily value is high Copyright ©2020 John Wiley & Sons, Inc. 34 Serving Sizes represents the amount of food typically eaten by consumers in 1 sitting based on a reference amount Not recommendation of how much of the food to eat or drink Copyright ©2020 John Wiley & Sons, Inc. 35 Copyright ©2020 John Wiley & Sons, Inc. 36 Copyright ©2020 John Wiley & Sons, Inc. 37 Change to Sugars: what are they? white sugar, beet sugar, raw sugar or brown sugar agave syrup, honey, maple syrup, barley malt extract or fancy molasses fructose, glucose, glucose-fructose (also known as high fructose corn syrup), maltose, sucrose or dextrose fruit juice concentrates and purée concentrates that are added to replace sugars in foods Copyright ©2020 John Wiley & Sons, Inc. 38 Changes to Sugars Copyright ©2020 John Wiley & Sons, Inc. 39 Why group sugars? see that sugars have been added to the food quickly find the sources of sugars added to your food understand how much sugars are added to the food compared to other ingredients Copyright ©2020 John Wiley & Sons, Inc. 40 Claims nutrition claims on a label, which describe the: amount of a nutrient in a food, such as: low sodium high in fibre positive effects of a food on your health, such as: A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer a front-of-package nutrition symbol on foods that are high in: sodium sugars saturated fats Copyright ©2020 John Wiley & Sons, Inc. 41  Food Labels: Claims 3 on packaged foods: Nutrition facts table Ingredients list Nutrient-content claims Nutrient-function “Health” claims Therapeutic claims Disease-risk reduction claims  Content vs. Function Claims Nutrient Function (Health) Nutrient Content Claims Claims The amount of a nutrient Benefits of the food or a in a food nutrient in the food Normal function or “a good source of iron” biological activity “high fibre” “A dietary antioxidant” Look for action words Aids Maintains Protect Enhance Content Claims TABLE 2.7 Descriptors Commonly Used on Food Labels Free Product contains no amount of, or a trivial amount of fat, saturated fat, trans fat, cholesterol, sodium, sugars, kcalories, etc. For example, “sugar free” and “fat free” both mean less than 0.5 g per serving. Trans fat free means less than 0.2 g of trans fat and less than 2 g saturated fat per serving. Synonyms for “free” include “without,” “no,” and “zero.” Low Can be used to describe the amount of fat, saturated fat, cholesterol, sodium, kcalories, and other nutrients. Specific definitions have been established for each of these nutrients. For example, “low fat” means that the food contains 3 g or less per serving; “low cholesterol” means that the food contains less than 20 mg of cholesterol (and less than 2 g saturated fat) per serving; “low sodium” means less than 140 mg sodium/100 g of food. Synonyms for “low” include “little,” “few,” and “low source of.” Lean and Extra Lean Used to describe the fat content of meat, poultry, seafood, and game meats. “Lean” means that the food contains less than 10 g fat per 100 g. “Extra lean” means that the food contains less than 7.5 g fat per 100 g. Source of Foods contain greater than 5% of the daily value of the stated nutrient, e.g., source of vitamin A. Good Source of Food contains greater than 15% of the Daily Value for a particular nutrient per serving, except vitamin C, for which foods contain > 30%, e.g., good source of fibre. Excellent source of Used for foods that contains 25% or more of the Daily Value for a particular nutrient (except vitamin C, which contains 50% or more). Synonyms include “high” and “rich in,” e.g., excellent source of calcium. Reduced Nutritionally altered product contains 25% less of a nutrient or of energy than the regular or reference product. Synonyms include “less”, “lower” and “light”, e.g., reduced in fat. Light Used in different ways. See “reduced” above. ”Lightly salted” refers to a food in which sodium has been reduced by 50%. The term “light” can also be used to describe properties such as texture and colour, as long as the label explains the intent—for example, “light and fluffy.” Source: Adapted from Canadian Food Inspection Agency. Food Labelling for Industry. Nutrient Content. Nutrient Content Claims. Available online at http://www.inspection.gc.ca/food/requirements/labelling/industry/nutrient- content/eng/1389905941652/1389905991605. Accessed June 6, 2019. Copyright ©2020 John Wiley & Sons, Inc. 44 Health Claims TABLE 2.8 Disease-Risk-Reduction and Therapeutic Claims Calcium and osteoporosis (2000) “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis. [Naming the food] is an excellent source of calcium and vitamin D.” OR “[Naming the food] is a good source of calcium.” Compositional criteria: food must contain at least 200 mg calcium/serving Sodium and high blood pressure (2000) “A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. [Naming the food] is low in sodium.” Compositional criteria: food must contain less than 140 mg sodium/serving and more than 350 mg potassium/serving Saturated fat and trans fat and risk “A healthy diet low in saturated and trans fats may reduce the risk of heart disease. [Naming of coronary heart disease (2000) the food] is free of [or low in] saturated and trans fats.” Fruits and vegetables and cancer (2000) “A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer.” Foods low in starch or fermentable sugars “Won’t cause cavities.” “Does not promote tooth decay.” “Does not promote dental caries.” and dental caries (cavities) (2000) “Non-cariogenic.” Plant sterols and cholesterol (2010) “A serving [from the Nutrition Facts Table] of [naming the food] contains X% of the daily amount of plant sterol to help reduce/lower cholesterol in adults.” Daily amount = 2 g; X% must be > 10% Additional statements that can be added: Plant sterols help reduce [or help lower] cholesterol. High cholesterol is a risk factor for heart disease. Copyright ©2020 John Wiley & Sons, Inc. 45 Inflated Health Claims and Health Washing Health Washing Misleading with the hope of appealing to people with certain health issues health claim does not match the actual nutritional value.E.g.: Low-fat and low cholesterol. Claims can be meaningful, but if they appear on a food that would never have fat or cholesterol in the first place (like grapes), they are simply irrelevant. Fortified. Adding vitamins or minerals to foods can be beneficial but adding a few vitamins to an otherwise unhealthy food or beverage does not make it a good choice. Common Health Washing Low-fat Low calorie Sugar-free Fat-free Natural!! Made with real fruit Low sodium Source of fibre Source of Omega-3s Gluten-free Dairy-free Organic Copyright 2012, John Wiley & Sons Canada, Ltd. Natural Health Products Labelling The Natural Health Products Directorate of Health Canada regulates: o vitamin and mineral supplements o natural health products o herbal remedies o traditional medicines o homeopathic products o essential oils Copyright ©2020 John Wiley & Sons, Inc. 50 Natural Health Products Labelling Labels on health products must include: o product name Figure 2.18 o product licence holder o Natural Product Number (NPN) and Homeopathic Number (DIN-HM) o medicinal and non-medicinal ingredients o dosage form o recommended use or purpose o risk information Copyright ©2020 John Wiley & Sons, Inc. 51 Assessing Nutritional Health Nutritional status and Nutritional assessments Dietary Intake can be assessed through: o 24-hour recall o food diary or food intake record o food frequency questionnaire o diet history o Nutrient Intake o Canada’s Food Guide 2019 o food labels o nutrient content tables o computer programs Copyright ©2020 John Wiley & Sons, Inc. 52 Assessing Nutritional Health Challenges in determining dietary intake: o unable to recall exactly what was eaten o under- and overestimation of portion consumed o weekend intake differ from that during the week o lack of commitment to recording intake o intake not a typical day Copyright ©2020 John Wiley & Sons, Inc. 53 Additional Information Needed to Assess Nutritional Health o anthropometric measurements, such as height and weight o medical history and physical exam o laboratory measurements Copyright ©2020 John Wiley & Sons, Inc. 54 Recommendation Mechanisms Nutrient based - DRIs Food based - CFG Labels – ingredients, facts panel, claims (NHP labels too) Assessments – diary, recall, history, surveys, etc Copyright ©2020 John Wiley & Sons, Inc. 55