Transcript Eating Well with Canada` Food Guide

Eating Well with
Canada’s Food Guide
Planning 10
Mr. Schellenberg
Eating Well with Canada’ Food Guide
• Is based on current evidence
• Communicates amounts and types of food
needed to help:
• Meet nutrient needs and promote health
• Minimize the risk of obesity, type 2 diabetes, heart
disease, certain types of cancer and osteoporosis
• Provides the cornerstone for nutrition policies
and programs
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Association between foods and
chronic diseases
• Convincing evidence
• ↑ Vegetables and fruit: ↓CVD and ↓ Cancer
• ↑ Whole grains: ↓ CVD
• ↑ Fish: ↓ CVD
• Food intake pattern reviewed for consistency
• Consistent with vegetables, fruit and whole grains
• Added statement “Eat at least two Food Guide
Servings of fish each week.”
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Eating Well with Canada’s Food Guide
• Rainbow design emphasizes
vegetables and fruit
• Background image depicts
connection between food
and their origin
• Graphics reflect diversity of
foods available in Canada
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A healthy eating pattern for Canadians
• The interior pages provide guidance on quantity
of food to eat and quality of food choices
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A note on calories and the eating pattern
• The Food Guide will meet nutrient needs but
not necessarily calorie needs
• Calorie needs and food choices vary among
individuals
• If more calories are needed, emphasize more
food from the food groups to maintain
macronutrient profile
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Guidance on the quantity of food
• Guidance is given for
males and females, 2
years and older:
• Children, teens and
adults
• A small amount of
unsaturated fats is
recommended
• For intake of essential
fatty acids
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What is one Food Guide Serving?
• A “Food Guide Serving” is:
• A reference amount
• Not necessarily intended to represent what would
be eaten in one sitting
• Illustrations and different
measures are used to help
communicate what is one
Food Guide Serving
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Counting Food Guide Servings
• An example is provided illustrating how to
estimate the number of Food Guide Servings
in a meal
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Guidance on the quality of food choices
• Oils and fats
• The types of oils and fats to include and the
types to limit
• Choices within each food group
• Guidance on lower fat / sugar / salt choices (ex:
“Choose vegetables and fruit prepared with little
or no added fat, sugar or salt.”)
• The Food Guide includes more guidance on
quality of choices
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Guidance on the quality of food choices:
Vegetables and Fruit
• Eat at least one dark green and one orange
vegetable each day
• For folate and vitamin A intake
• Have vegetables and
fruit more often than
juice
• For fibre intake
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Guidance on the quality of food choices:
Grain Products
• Make at least half your grain products whole
grain each day
• For fibre and magnesium intake
• To reduce risk of cardiovascular
disease
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Guidance on the quality of food choices:
Milk and Alternatives
• Drink skim, 1%, or 2% milk each day
• For calcium and vitamin D intake
• Have 500 mL (2 cups) of milk
every day for adequate vitamin D
• Drink fortified soy beverages if
you do not drink milk
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Guidance on the quality of food choices:
Meat and Alternatives
• Have meat alternatives such as beans,
lentils and tofu often
• For a lower saturated fat intake
• For fibre intake
• Eat at least two Food Guide
Servings of fish each week
• To reduce risk of cardiovascular
disease
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Make each Food Guide Serving count….
• Advice on the quality of food choices is an
essential part of the pattern
• Bolded statements provide
advice on quality of choices
• Statements in regular font
provide actionable tips
• Messages on variety and
water
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Eat well and be active every day
• Highlights benefits of eating well and being active
• Encourages regular physical activity
• 2 ½ hours per week for adults
• At least 60 minutes per day for children and youth
• Includes messaging about
adding up physical activity
periods throughout the day
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Eat well and be active every day
• Encourages eating the recommended amount
and type of food
• Encourages limiting foods high in calories, fat,
sugar, salt
• Eating well requires
making different
choices for many
Canadians
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Eat well and be active every day
• Encourages the use of the Nutrition Facts table
• To choose foods with less fat, saturated
and trans fat, sugar and sodium
• To become aware of the calorie content of foods
• Encourages asking for
nutrition information to
make informed choices
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Food Guide website
• Expands on information from the Food Guide in
four main sections:
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Food Guide Basics
Choosing Foods
Using the Food Guide
Maintain Healthy Habits
• Includes background
information on the Food
Guide
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