Your health and safety… our priority. Votre santé et votre sécurité… notre priorité. Health Canada Santé Canada Lisa-Anne Elvidge, MSc, RD Office of Nutrition.

Slides:



Advertisements
Similar presentations
Using USDA’s ChooseMyPlate as a Guide to Healthful Eating
Advertisements

Planning A Healthy Diet Copyright 2005 Wadsworth Group, a division of Thomson Learning.
Science 10-4: Nutrition.
Understanding Nutrition Labelling to Make Informed Food Choices.
Dietary Guidelines for Americans
HEALTHY SCHOOL ENVIRONMENTS: POLICY AND NUTRITION Elizabeth Walker, MS.
Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.
Shaping Change: Dietary Guidelines and MyPlate Cindy Wolff, MPA, PhD, RD Network for a Healthy California – Sierra Cascade Region Annual Face to Face Meeting.
NUTRITION.
Why is Water Important Humans are made up of 2/3 water We can survive weeks without food but most people would be dead in 4 days without water We lose.
 “the provision of the materials necessary (in the form of food) for an organism to support life (growth, maintenance, etc)  Therefore:  “good nutrition”
WHY EAT HEALTHY?? WHAT JUNK FOOD DOES TO YOUR BODY.
Sport Books Publisher1 Nutrition Guidelines and Recommendations.
Healthy Eating and You. A few questions before we start: 1.Eggs belong to which food group? A.Vegetables and fruit B.Grains C.Milk and Alternatives D.Meats.
Eating Well with Canada’s Food Guide
The Five Food Groups and Nutrition Facts
Fruit Juice Linked to Childhood Obesity? Evaluation of juice intake and BMI in Ontario preschoolers June 4, 2010 Northern Health Research Conference Sudbury,
The Dietary Guidelines
Read and Use Nutrition Labels. 2 Examples of Recommended Format of Nutrition Label Tabular format 1 7.
MyPyramid Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion FIT Tech VI Seminar Debra B. Reed, PhD,
Eating the Dietary Guidelines Way Ch 4. 2 Dietary Guidelines Advice about food choices for all healthy people age 2 or over Eating plan is also called.
Presenting Eating Well with Canada’s Food Guide
1 Guidelines for Healthy Eating Department of Applied Science King Saud University/ Community College By: Murad Sawalha.
MyPyramid USDA’s New Food Guidance System
MyPyramid USDA’s New Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion.
Grain Products Fruits & Vegetables Grain Products Milks & Alternatives Meat & Alternatives.
Eating Well with Canada’s Food Guide. 2 History of Canada’s Food Guide First Food Guide was developed in 1942 The Food Guide has changed many times over.
MyPyramid USDA’s New Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion.
Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating It translates the science of nutrition and health into.
By: Carla Palermo Dietary Guidelines for Americans.
Nutritional Needs 1.Describe what the Recommended Dietary Allowances (RDAs) are. 2. Analyze the nutritional value of a food by using the information on.
Following Dietary Guidelines
What Is Nutrition? - the process of providing or obtaining the food necessary for health and growth.
Nutrition Understanding the food pyramid and reading food labels.
__Nutrition__ Jeopardy. OverviewGrainsVegetablesFruitsMilk, Meat, and Beans Jeopardy!
Eating Guides. MyPyramid was released in 2005 and replaced the Food Guide Pyramid (1992). MyPlate was released in 2011 and replaced the MyPyramid.
You Are What You Eat. Our bodies require healthy food. Protein Fat Carbohydrate Vitamins Minerals Water What good things are in our food?
MyPlate- At A Glance KEY Dietary Guidelines Healthy Eating Patterns 1. Eat nutrient dense foods. 2. Balance calories to manage weight. 3. Reduce sodium,
The Dietary Guidelines Revised Every 5 Years. The Dietary Guidelines 1.Eat Nutrient Dense Foods What does “Nutrient Dense” mean? Foods that have a lot.
Health and Nutrition. Overview Today we will learn about: Dietary Guidelines for Americans.
The Dietary Guidelines Revised Every 5 Years. The Dietary Guidelines 1.Eat Nutrient Dense Foods What does “Nutrient Dense” mean? Foods that have a lot.
Dietary Guidelines th Grade. Portion Size Comparison 1 pancake ½ cup of grapes 2 tablespoons of peanut butter 1 serving of chicken ½ cup of fruit.
Nutritious Choices Healthy Living 1200 Unit 2. Nutritious Choices  What does it mean????
History of Canada’s Food Guide 1942-presentResource:
Eating Well with Canada’s Food Guide. 2 Learning Goals I will be able to determine what amount of food I need: Servings per day What is a serving I will.
Nutritious Meals Canada’s Guidelines to Healthy Eating.
+ Nutrition HOME ECONOMICS Goals + Objectives Introduce Canada’s Food Guide To understand Canada’s Food Guide and confidently assess what each individual.
CANADA’S FOOD GUIDE CHILD STUDIES 11. EATING WELL WITH CANADA’S FOOD GUIDE Is based on current evidence Communicates amounts and types of foods needed.
Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.
1 MyPyramid USDA Food Guide Pyramid Geriatric Aide Curriculum NC Division of Health Service Regulation Module 8.
Nutritional Balance for You and the Person You Are Caring For Lauren Gogol, MScFN, RD April 19 th, 2016 Care for the Caregiver Information Series.
SBI3C Ms. De Sousa. Introduction to Systems The human body is like a motorcyle. There are many systems (parts of the motorcycle) that work together to.
Overview of Key Changes and Relevance for WIC population.
MY PLATE Foods/Nutrition.
Dietary Guidelines October 1, Dietary Guidelines for Americans A set of suggestions developed by nutrition scientists and public health agencies.
Eating Well with Canada’s Food Guide
Dietary Guidelines th Grade.
Dietary Guidelines th Grade.
Dietary Guidelines for Americans
Nutrition Throughout Life
The Dietary Guidelines
The Dietary Guidelines
ANALYZE DIETARY GUIDELINES
Dietary Guideline #4 Food Groups to Encourage
Dietary Guidelines.
Dietary Guidelines for Americans
Dietary Guidelines for Americans
NUTRITION Presented by, Ajith K K Asst. Professor
The Dietary Guidelines
What Is Nutrition? -The study of how your body uses the food that you eat.
Presentation transcript:

Your health and safety… our priority. Votre santé et votre sécurité… notre priorité. Health Canada Santé Canada Lisa-Anne Elvidge, MSc, RD Office of Nutrition Policy and Promotion Health Canada The Food Choices of Canadians Relative to Eating Well with Canada's Food Guide

“Eat at least one dark green and one orange vegetable each day”

Outline The surveillance tool What is the Canadian Nutrient File / Canada Food Guide Classification (CNF/CFG classification)? Key results from CCHS 2004 – Nutrition Type (quality) of food choices within each of the four major food groups

What is the CNF/CFG Classification Canadian Nutrient File CNF/CFG Classification 2015 CCHS CCHS: Canadian Community Health Survey Assess and report on Canadians’ adherence to the Food Guide using nutrition survey data

CNF/CFG Classification DescriptorExplanation “Foods in line with CFG guidance” Foods that are lower in fats, sugar or salt. Most choices should come from this category of foods. “Foods partially in line with CFG guidance” Foods that are generally high in one of the following: fat, sugar or salt. On average, few choices should come from this category of foods. “Foods not in line with CFG guidance” Foods that are generally high in at least two of following: fats, sugar or salt. Foods to limit.

Outline The surveillance tool What is the Canadian Nutrient File / Canada Food Guide Classification (CNF/CFG classification)? Key results from CCHS 2004 – Nutrition Type (quality) of food choices within each of the four major food groups

Vegetables and Fruit

Percentage of Vegetables and Fruit servings coming from “Foods in line with CFG guidance“, “Foods partially in line with CFG guidance”, and “Foods not in line with CFG guidance”, first 24h recall in CCHS ‘04 Foods in line with CFG Guidance Foods partially in line with CFG Guidance Foods not in line with CFG Guidance

“Have vegetables and fruit more often than juice” % of total Vegetables and Fruit servings

Grain Products

Percentage of Grain Products servings coming from “Foods in line with CFG guidance“, “Foods partially in line with CFG guidance”, and “Foods not in line with CFG guidance”, first 24h recall in CCHS ‘04 Foods in line with CFG Guidance Foods partially in line with CFG Guidance Foods not in line with CFG Guidance

“Make at least half your grain products whole grain each day” % of total Grain Products servings

Milk and Alternatives

Percentage of Milk and Alternatives servings coming from “Foods in line with CFG guidance“, “Foods partially in line with CFG guidance”, and “Foods not in line with CFG guidance”, first 24h recall in CCHS ‘04 Foods in line with CFG Guidance Foods partially in line with CFG Guidance Foods not in line with CFG Guidance

“Drink skim, 1%, or 2% milk each day -Have 500 mL (2 cups) of milk every day for adequate vitamin D -Drink fortified soy beverages if you do not drink milk”

Mean intake of fluid milk, including fortified soy-based beverages, in Canada, first 24h recall on CCHS 2004 *For young children nutritious, higher-fat foods, such as homogenized (3.25% M.F.) milk, are an important source of energy and they do not need to be restricted. *

Meat and Alternatives

Percentage of Meat and Alternatives servings coming from “Foods in line with CFG guidance“, “Foods partially in line with CFG guidance”, and “Foods not in line with CFG guidance”, first 24h recall in CCHS ‘04 Foods in line with CFG Guidance Foods partially in line with CFG Guidance Foods not in line with CFG Guidance

Limitations 2004 dietary data assessed with 2007 CFG Data presented here are average reported intakes based on one 24hr recall – Recall bias – Underreporting Not assessing overall diet quality but we assessing the type (quality) of food choices made within each food group Due to lack of time, there is no assessment of quantity in this presentation

Summary Foods in line with CFG guidance Consumption VEGETABLES AND FRUIT √ Dark green and orange vegetables Whole fruit ↑ GRAIN PRODUCTS √ whole grains (WG) ↑ MILK AND ALTERNATIVES ↑ fluid milk /fortified soy-based beverages ↑ MEAT AND ALTERNATIVES ↑

Thank you! For more information on the CNF/CFG classification or on the future publication of these results, please contact us at: