Questions and Answers for Educators
Q: What criteria were used to determine which foods are pictured in Canada's Food Guide?
Foods pictured in Eating Well with Canada's Food Guide reflect the diversity of foods available in Canada, align with the guidance, are popular food items, and/or represent choices made by the largest multicultural groups in Canada (according to the Ethnocultural Portait of Canada, 2001 Census- Statistics Canada, 2003).
Q: What dietary guidance exists for children under 2 years of age?
The document "Nutrition for Healthy Term Infants - Statement of the Joint Working Group" issued by the Canadian Paediatric Society, Dietitians of Canada and Health Canada provides guidance on nutrition for healthy term infants from birth to 24 months of age.
Most young children, if provided access to a varied diet of foods from each of the food groups, will consume adequate amounts of nutrients and energy. Transition from infant feeding to a diet consisting of family foods should be done gradually between 12 and 24 months.
Q: Why are all adults aged 51years and older grouped together?
The Dietary Reference Intakes (DRIs), the nutrient reference values used to develop the Food Guide, were used to establish amounts and types of foods recommended in Canada's Food Guide. For adults over 50, the DRIs list nutrient requirements for two age groups: 51 - 70 years and 71+ years. The nutrient requirements and energy needs for these two age categories are very similar.
Results from consultation as well as testing with consumers in focus groups suggested that having too many age and sex breakdowns was not desirable. Those age groups for which the number of Food Guide Servings recommended were similar were therefore grouped together. This led to the development of a pattern with the same recommended number of Food Guide Servings for these two age groups.
Q: Are the recommended number of Food Guide Servings minimums?
The recommended number of Food Guide Servings represent an average amount that people should try to eat each day. They are not minimums or maximums.
Q: What is the calorie content of the Food Guide pattern?
The calorie content of the food intake pattern can vary by as much as 500 to 600 calories, depending on the individual food choices made, since different foods within each food group have different calorie contents.
The Food Guide was developed to meet nutrient needs while taking calories into consideration. The average number of calories provided when the pattern is closely followed approximates the amount estimated to be required by individuals of average height and weight derived from normal BMI (Body Mass Index.)
Q: Why are calories not included on the Food Guide?
Calories are only one aspect of healthy eating. A one-dimensional focus on calorie counting can result in making less healthy food choices. In addition, a calorie counting approach was not supported by stakeholders consulted on the draft revised Food Guide.
Calorie awareness is being promoted through the Food Guide by encouraging Canadians to use the information found on the Nutrition Facts table. Foods that are lower in fat and sugar (two components that are generally found in higher-calorie foods) are also promoted throughout the Food Guide.
By focussing on making healthy choices, consistent with the revised Food Guide pattern, Canadians can develop healthy eating behaviours that focus on foods and not numbers.
To get a sense of the number of Calories needed each day depending on activity level, the Food Guide web-site includes a chart with estimated energy requirements broken down by age, gender, and activity level.
Q: Is the Food Guide appropriate for those of petite build?
The number of servings recommended will meet the nutrient needs of petite individuals. However, smaller individuals typically have calorie needs that are lower than average and should closely follow the guidance concerning quality of food choices.
Q: Can two servings of Milk and Alternatives provide sufficient calcium for adults 19-50 years of age?
Yes. Although Milk and Alternatives are good sources of calcium, foods other than those in the Milk and Alternatives group also contribute to the calcium content of the diet.
The food intake pattern (amount and type of food) recommended in the 2007 Food Guide was carefully developed to meet nutrient needs and contribute to reduced risk of chronic disease development. The Dietary Reference Intakes nutrient standards and assessment methods were used in the development of the food intake pattern.
The median calcium content of the recommended food intake pattern approximates the Adequate Intake (AI) for calcium for all age and gender groups. In addition to the calcium found in Milk and Alternatives, the contribution of foods from the other food groups to the calcium content of the diet were taken into account when evaluating the nutrient content of the food intake pattern. Calcium sources can be found throughout the four food groups.
The contribution of the different food groups to the calcium content of the food intake pattern for adults 19 to 50 years of age shows that: 60% comes from Milk and Alternatives; 16% from Grain Products; 16% from Vegetables and Fruit (11% from vegetables and 5% from fruit); and 8% from Meat and Alternatives. It is not that there are individual foods outside of the Milk and Alternatives group that provide amounts of calcium similar to those found in Milk and Alternatives. Rather, there are many foods in a healthy eating pattern that contribute to the calcium content of the diet, due to the frequency with which they are consumed.
Q: For those age groups where 2 Food Guide Servings of Milk and Alternatives are recommended, doesn't the recommendation to have 2 cups of milk every day limit variety in this food group?
Two servings of fluid milk or fortified soy-based beverage are required to provide adequate amounts of vitamin D in the diet. (Adults over 50 years of age should also consume a daily supplement containing 10 mcg/400 IU vitamin D). For those age groups where two Food Guide Servings of Milk and Alternatives are recommended, consuming two Food Guide Servings of fluid milk every day will meet nutrient needs.
This recommendation is not intended to exclude the consumption of Milk Alternatives such as cheese or yogurt. For people who find they need more food, even when following the Food Guide closely (ex. those who are very active), additional choices from the Milk and Alternatives group can be made. Consumers should remember that there are extra calories associated with any additional food choices.
Q: Will individuals that do not drink milk or fortified soy beverage be able to meet their vitamin D needs without supplementation?
People who do not drink milk or fortified soy beverage will most likely require a supplemental source of vitamin D.
Significant amounts of vitamin D occur naturally in only a few foods, primarily fish such as salmon, mackerel, sardines, and tuna. The consumption of these foods on a daily basis is not common.
Q: Should the daily vitamin D supplement recommended for adults over 50 years of age be taken year-round? Is it possible to get enough vitamin D from sunlight?
Vitamin D obtained through diet and/or supplements should be consumed year-round in Canada.
For a large part of the year in Canada (October to March, and longer in far northern latitudes) the sun is not strong enough to produce vitamin D in the skin. The skin also has reduced capacity to produce vitamin D as it ages.
Even though some vitamin D may be obtained from sunlight in the summer months, it is still important to routinely use sunscreen to help prevent skin cancer.
Q: Shouldn't the extra servings for pregnant/breastfeeding women come from the Milk and Alternatives group, specifically?
Older nutritional recommendations advised an increase in calcium intake during pregnancy. A more recent review of the available data, conducted as part of the Dietary Reference Intakes process, concluded that hormones adjust calcium absorption efficiency to meet needs. Therefore, calcium intake does not have to be increased during pregnancy and the food intake pattern containing 2 Food Guide Servings of Milk and Alternatives for women aged 19-50y will supply adequate calcium during pregnancy.
The recommendation to include an extra 2 to 3 Food Guide Servings each day is to address the energy needs of pregnant and breastfeeding women. This extra food does not have to come from any specific food group. Servings from the Milk and Alternatives group can be chosen if desired.
Q: What should vegetarians (or those who do not eat fish) do about the recommendation to eat at least two Food Guide Servings of fish each week?
The statement "Eat at least two Food Guide Servings of fish each week" was included on the Food Guide because there is convincing evidence to support the association between the consumption of fish and a reduced risk of cardiovascular disease. The omega-3 fatty acid content of the recommended food intake pattern is adequate for all age and gender groups, even when fish is not included as part of the diet.
Q: Why is there no specific recommended intake of water?
A review of data on water needs was conducted as part of the Dietary Reference Intake process. It was found that a wide range of intakes are compatible with normal hydration, and thus a specific requirement could not be set. Higher intakes of water are required for those who are very active or exposed to hot environments.
In addition, many foods and beverages are sources of water and no one source is essential for normal physiological function and health. Plain drinking water is promoted in the Food Guide as a calorie-free way to respond to thirst.
Q: Why aren't specific amounts of fat listed for different ages and genders in the new Food Guide?
The general recommendation to include a small amount - 30 to 45 mL - of unsaturated fat ensures that the eating pattern will contain adequate amounts of essential fatty acids for all age and gender groups. This also helps to give consumers an understanding of the amount of fat that should be included in an eating pattern made up of mostly lower-fat foods. The Food Guide places emphasis on the types of fat to include in the diet, as the different types of dietary fats have differing effects on health. The recommended oils and fat include oils used for cooking, salad dressings, margarine, and mayonnaise, so they may already be a part of a person's normal meal pattern.
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