Food Guide Revision
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Background
Since the current Food Guide and related dietary guidance were released in the early 1990's, science about the relationship between diet and health has evolved. To ensure Health Canada's guidance continues to promote a pattern of eating that meets nutrient needs, promotes health and minimizes the risk of nutrition-related chronic disease, the Department initiated a review of the Food Guide in 2002. The review also provided an opportunity to evaluate the use and understanding of the current Food Guide. For more details, please refer to the Review of Canada's Food Guide to Healthy Eating.
Findings from the review confirmed that the Food Guide remains a useful and valid tool for Canadians from both a scientific and an educational perspective. As well as identifying many strengths, the review also identified some challenges related to the understanding and application of the Food Guide by individuals. As such, Health Canada announced earlier in 2004 that it would revise Canada's Food Guide to Healthy Eating.
The revision of the Food Guide is being informed by the results of the review. The areas identified have been broadly categorized as technical and communications issues. Technical issues relate to such things as serving sizes, serving ranges, food groups and energy balance. Communications issues include terminology, messaging and modernization. For each of these areas, further research is needed to determine what changes, if any, will be made and to what extent.
The Food Guide has been a credible source of nutrition-related information in Canada for many years. In order to maintain and build on that credibility, the following set of principles has been developed to guide the work to update the Food Guide:
- The Food Guide will promote a pattern of eating that will meet nutrient needs, promote health and minimize the risk of nutrition-related chronic disease;
- Revisions to the Food Guide will be based on the most up-to-date evidence;
- The Food Guide will be linked to public health priorities and initiatives;
- The development of messages for the Food Guide will be based on the premise that they need to be easily understood and implemented by the public; and
- The process to revise the Food Guide will be conducted in an open and transparent manner.
Progress of the Revision
Since our Stakeholder meeting in January 2004, Health Canada has been
working on a number of fronts with respect to the revision of Canada's
Food Guide to Healthy Eating. For example, the Office of Nutrition
Policy and Promotion has established an Interdepartmental
Working Group which is working to revise the Food Guide and supporting
material. An external Food
Guide Advisory Committee has also been created to provide advice and
guidance to Health Canada throughout the revision
process.
These committees have been instrumental in assisting Health Canada to develop the following purpose, and objectives for the updated Food Guide and supporting material.
Purpose: The Food Guide is intended to assist the people of Canada two years of age and older in making food choices that promote health (defined as social, mental and physical well-being). It describes a pattern of eating consistent with national nutrition guidelines. The Food Guide applies to a diverse population. The supporting material for the Food Guide helps individuals to understand and apply the information in the Food Guide. Individuals with special dietary requirements may need additional guidance.
Objectives:
- To describe a pattern of eating that is sufficient to meet nutrient needs
- To describe a pattern of eating that contributes to a reduced risk of nutrition-related health problems
- To describe a pattern of eating that supports the achievement and maintenance of a healthy body weight
- To describe a pattern of eating that reflects the diversity of foods available to Canadians
- To support Canadians' awareness and understanding of what constitutes a pattern of healthy eating
- To emphasize that healthy eating and regular physical activity are important for health
Additionally, the revision addresses challenges that were identified during the review of the Food Guide. Papers have been drafted that further define the issues, identify the gaps in current knowledge and propose research plans that will help to inform the knowledge gaps. The research began in the summer of 2004 with a view to completing the majority of the results analyses by the spring of 2005. Both the Interdepartmental Working Group and the Advisory Committee have been integral to the development of the research plans.
The revision process is expected to be complete by Spring 2006. Health Canada will continue to work with stakeholders, in a collaborative approach, throughout the revision and will provide regular updates on the progress of the work.
For more information, please contact the Office of Nutrition Policy and Promotion by email at: food_guide_revision@hc-sc.gc.ca
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