1. Revision of Canada’s Food Guide to Healthy Eating
September 2004
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Prepared by: Office of Nutrition Policy and Promotion, Health Canada (2004)
“Health Canada’s revision of the food guide will be conducted in an open and transparent manner.” In keeping with this guiding principle of the revision process, a presentation has been prepared by the Office of Nutrition Policy and Promotion to assist our stakeholders in sharing information about this initiative with their colleagues. Questions and comments about the content of this presentation, or the revision in general, can be addressed to the Office of Nutrition Policy and Promotion by
Office of Nutrition Policy and Promotion, 2004
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2. Outline History of the Food Guide Why review?
September 2004
Outline
History of the Food Guide
Why review?
Outcomes of the Review - Strengths and Challenges
Why revise?
Revision Scope and Process
Beginning with a bit of the history of the food guide in Canada, this presentation will highlight important outcomes of the recent review of Canada’s Food Guide for Healthy Eating and then explain how they influence the current revision of the food guide.
An outline of the scope and process for the revision will be provided along with details on the work completed and the steps that lie ahead.
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3. History of the Food Guide
September 2004
History of the Food Guide
1960s
1980s
1940s
Food guides are education tools that are designed to help people follow a healthy diet. Food guides translate the science of nutrient requirements and the health impacts of food intakes into a practical pattern of food choices. Food guides are not intended to be prescriptive. They incorporate the important concepts of variety and flexibility.
Canada's first food guide, the Official Food Rules, was introduced to the public in July This guide acknowledged wartime food rationing, while endeavouring to prevent nutritional deficiencies and to improve the health of Canadians. Since 1942, the food guide has been transformed many times - it has adopted new names, new looks, and new messages, yet has never wavered from its original purpose of guiding food selection and promoting the nutritional health of Canadians.
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A document on the evolution of the food guide, titled Canada’s Food Guides from 1942 to 1992, is available on the Health Canada Website (
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4. History of the Food Guide
September 2004
History of the Food Guide
Current Food Guide developed in the early 1990s
Total diet approach
New look
New messages
The current Food Guide was developed in the early 1990s through the work of task and technical groups, with a process that included consumer research and consultations with stakeholder groups.
It took a total diet approach, which addresses not only minimum nutrient requirements but also aims to meet energy needs and guides consumers in their food choices. Along with the total diet approach came large serving ranges and the Other Foods category.
The current guide uses a rainbow design to depict the four food groups. The rainbow was designed to communicate a dietary pattern that emphasized plant based foods - grain products, fruits and vegetables while including animal based foods - milk products and meat and alternates.
The current Food Guide uses directional statements, messages that highlight the importance of choosing certain types of foods. The guide also incorporates the Vitality message, which encourages Canadians to enjoy total well-being through the integration of eating well, being active and feeling good about themselves.
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5. Review of Canada’s Food Guide to Healthy Eating
September 2004
Review of Canada’s Food Guide to Healthy Eating
This portion of the presentation describes the review of Canada’s Food Guide to Healthy Eating, which was conducted by Health Canada between 2002 and early 2004.
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6. Review of the Food Guide
September 2004
Review of the Food Guide
Why did Health Canada undertake the
review?
Evolving science
Dietary Reference Intakes (DRIs)
Changes in food supply and food use
Why did Health Canada undertake the review?
Since the introduction of the current Food Guide in the early 1990s, the science of nutrition has continued to evolve.
The United States and Canada funded a joint review of current knowledge about the relationships between diet and health. This work was directed by the U.S. National Academies of Science, and it produced the Dietary Reference Intakes (DRIs). The DRIs are a comprehensive set of nutrient reference values for healthy populations, and they have replaced Canada's reference values known as Recommended Nutrient Intakes (RNIs).
To ensure that the guidance provided in the Food Guide continues to be consistent with the new science, a review of Canada’s Food Guide to Healthy Eating was initiated in 2002.
In addition to new science, there was a need to investigate the impact of changes in the food supply and in the food use patterns of Canadians on the performance and relevancy of the Food Guide.
The review also provided an opportunity to hear stakeholders’ views on the current Food Guide.
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7. Review of the Food Guide
September 2004
Review of the Food Guide
The review assessed:
1. Food Guide relative to Dietary Reference Intakes
2. Changes in Canada’s food supply between 1992 and 2002
With this new information in mind, the review assessed the performance of the Food Guide in the following five areas:
1) An assessment to determine whether diets that follow a pattern of eating recommended by the Food Guide result in a low prevalence of nutrient inadequacy relative to the Dietary Reference Intakes, as well as promote health and minimize the risk of nutrition-related chronic diseases;
2) A preliminary assessment of changes in the food supply since 1992, to assess changes in foods available as well as changes in food use patterns which are relevant to the Food Guide;
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8. Review of the Food Guide
September 2004
Review of the Food Guide
The review assessed:
3. Use and understanding of the Food Guide by intermediaries
4. Consumers understanding and attitudes towards healthy eating and the Food Guide
5. Stakeholder perspectives on the Food Guide
3) An assessment of the use and understanding of the Food Guide by dietitians, public health professionals and teachers, as a nutrition education tool for communicating healthy eating messages to the public;
4) An assessment of consumer understanding and attitudes toward healthy eating and top-of-mind awareness and perceptions of the Food Guide;
and,
5) An on-line survey of a broad range of stakeholder groups examining the Food Guide from a number of perspectives.
Because the tearsheet is the tool most widely recognized and most often used by consumers, the review focused exclusively on the Food Guide tearsheet.
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Note: Summary reports for each of the elements of the review, outlining the methodology and results of research, are available on the Health Canada Website (
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9. Outcomes of the Review Strengths Flexible Simple Visually appealing
September 2004
Outcomes of the Review
Strengths
Flexible
Simple
Visually appealing
Widely recognized
Consistent with science
Outcomes of the Review
The review confirmed that the current Food Guide continues to provide dietary guidance that is scientifically sound and that it remains a useful tool for providing Canadians with a healthy pattern of eating.
The results of the review highlighted the Food Guide’s many strengths, as well as some potential areas for improvement.
The guide’s many strengths include its flexibility, simplicity, visual appeal, the fact that it is widely recognized, and most importantly, its consistency with current science.
The process to update the Food Guide will build on these strengths.
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10. Outcomes of the Review Challenges Serving sizes & serving ranges
September 2004
Outcomes of the Review
Challenges
Serving sizes & serving ranges
Food groups & Other Foods
Messaging & terminology
Graphics
Target audience
As mentioned, the results of the review also identified some significant challenges associated with the current Food Guide such as the presentation of information on serving sizes and serving ranges, as well as the classification of food into the food groups and Other Foods.
Other challenges specifically relate to communications, such as understanding of the food guide’s terminology and messages.
The results of the review identified a need to update some elements (e.g. graphics), to ensure effective communication to the target audiences, and to better promote the food guide’s balanced approach to healthy eating.
In order to address these issues, earlier in 2004, Health Canada announced its intention to revise the food guide.
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11. Outcomes of the Review Decision to undertake the food guide revision
September 2004
Outcomes of the Review
Decision to undertake the food guide revision
Science still solid
Multiple communication-related challenges
Health Canada shared the findings of the review and announced some preliminary plans for the revision of the food guide at a one-day stakeholders meeting* held in Ottawa on January 20, Stakeholders in attendance agreed that while the current Food Guide performs well from a scientific perspective and possesses many strengths, there is room for improvement.
In spite of its many strengths, the current Food Guide is more than 10 years old and is in need of updating and modernizing. A number of communication challenges were identified from the results of the review, particularly related to people’s use and understanding of the Food Guide. The presentation and scope of the information it provides can be improved to make the food guide more meaningful to Canadians.
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*Note: A meeting report and materials distributed to stakeholders are available online at:
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12. Revision of the food guide
September 2004
Revision of the food guide
This portion of the presentation describes the current revision of the food guide, including details of the process and scope - as they are outlined to date.
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13. Revision: Guiding Principles
September 2004
Revision: Guiding Principles
The process will be:
Open and transparent
Based on up-to-date evidence
Linked into public health priorities and initiatives
The following set of principles guides the work of the revision:
The process to revise the food guide will be conducted in an open and transparent manner;
Revisions to the food guide will be based on the most up-to-date research;
The food guide will be linked to public health priorities and initiatives;
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14. Revision: Guiding Principles
September 2004
Revision: Guiding Principles
The product will:
Describe a pattern of eating to meet nutrient needs, promote health and minimize risk of nutrition-related chronic disease
Be useful to public
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; and
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.
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15. Advice and Guidance Interdepartmental Working Group
September 2004
Advice and Guidance
Interdepartmental Working Group
Representatives from departments within the Government of Canada
A broader perspective
Mandate: Works with Health Canada to develop the revision process and its products
Health Canada is committed to a collaborative approach and as such has created two committees to provide advice and guidance throughout the food guide revision.
The Interdepartmental Working Group* is made up of representatives from departments within the Government of Canada for whom changes to the Food Guide would have an impact. These individuals contribute a broader perspective to all aspects of the revision process.
Among the work specified in their mandate this group will, on an ongoing basis, contribute to the development of the revision process, including dissemination and evaluation strategies, assist in the definition of research needs, and help to ensure a transparent process.
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*Note: The membership and complete terms of reference for this group are available online at:
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16. Advice and Guidance Food Guide Advisory Committee
September 2004
Advice and Guidance
Food Guide Advisory Committee
Twelve individuals from across Canada
Represents varied perspectives, skills and knowledge
Mandate: Advises Health Canada on the revision process and its products
An external Food Guide Advisory Committee* has also been created to provide advice to Health Canada.
Possible members were identified for the committee based on feedback from a number of key stakeholders, as well as through self-identification. Twelve individuals were chosen for the varied perspectives they bring from public health, health policy, nutrition education, disease prevention, industry and communication. Collectively, they represent national, provincial and local perspectives. The Food Guide revision benefits from their skills and knowledge.
Among the tasks specified in their mandate, the committee will advise Health Canada on the revision process, interpretation of key results from the process, design and content revisions, consultation initiatives, and dissemination and evaluation strategies.
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*Note: Biographies for the members of the Food Guide Advisory Committee and the complete terms of reference are available online at:
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17. Scope of the Revision Purpose Objectives Target population
September 2004
Scope of the Revision
Purpose
Objectives
Target population
Both the Interdepartmental Working Group and the Advisory Committee have been involved in defining the issues within the scope of the revision, as well as the development of the research plans to inform the knowledge gaps for each issue.
Some of the first elements being considered in the revision are the purpose, objectives and target population* for the updated food guide. Working definitions describe the purpose of the food guide and its supporting materials as follows:
“The food guide is intended to assist the people of Canada in making food choices that promote health. It describes a pattern of eating consistent with national nutrition guidelines.”  
“Supporting materials for the food guide help the people of Canada understand and apply the information in the food guide.”
The target population for the revised food guide is currently defined as: “the people of Canada two years of age and older.”
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*Note: The definition of the purpose and target population of the food guide may continue to evolve as the revision progress. The objectives for the revised food guide are currently in development.
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18. Scope of the Revision Nutrient targets Energy levels
September 2004
Scope of the Revision
Nutrient targets
Define amounts of micro- and macronutrients provided by food guide diets
Guidance from Expert Advisory Committee on DRIs and DRIs Internal Working Group
Energy levels
Determine the amount of food recommended by the food guide
The revision will also focus on key technical issues such as nutrient targets, energy levels, food groups and serving sizes for the food guide.
In the revision, nutrient targets need to be established for the amounts of vitamins, minerals, and macronutrients provided by diets following the food guide. The targets will be based on the Dietary Reference Intakes (DRIs), but the Expert Advisory Committee on DRIs and the DRIs Internal Working Group are providing advice to Health Canada on the establishment and use of nutrient targets. As an example, the Advisory Committee and the Working Group will consider how to address nutrient targets that are in amounts that might not be achievable through food alone.
Establishing energy levels for the food guide is another issue under consideration for the revision. These energy levels are used as one measure to establish the numbers of servings from each of the food groups, which is the amount of food recommended by the food guide. Among the considerations is whether the food guide should recommend an amount of food that is suitable for a sedentary level of activity or an amount of food that is more consistent with recommended amounts of physical activity.
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19. Scope of the Revision Food groups Serving sizes
September 2004
Scope of the Revision
Food groups
Classify new foods, modernize the food and food groups in the guide, and provide additional guidance related to foods
Serving sizes
Address challenges with use and understanding (e.g. age-appropriate servings, terms, measures)
One part of the revision work related to defining food groups is to identify which, if any of the recent trends in consumption or availability of foods should be reflected in the revised food guide. This work leads to options for classifying new foods, modernizing the foods and food groups depicted on the food guide, and providing additional guidance related to foods, especially the foods currently classified in the Other Foods category.
For the issue of serving sizes, the revision aims to clarify problems with the term “serving size” and identify options to depict serving sizes in the food guide in a way that addresses the noted challenges associated with use and understanding of this information. The scope of work related to serving sizes also includes identifying implications of providing age specific serving sizes on the food guide.
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20. Scope of the Revision Communications
September 2004
Scope of the Revision
Communications
Terminology, messaging, graphics etc…
Target audience(s)
Advice and guidance from the Sub-group on Communications
Terminology, messaging, and graphics of the food guide are among the many communications issues to consider in the revision.
One communication issue that will have an impact on the others is the definition of target audiences for the food guide resources. To determine the target audiences, the nutrition guidance and communication issues of different sub-populations need to be identified. For example, some nutrition guidance issues are specific to women of childbearing age such as an increased folic acid requirement.
Addressing the multiple communication-related issues identified in the review of the current Food Guide is a priority of the revision. As such, a Sub-group of the Food Guide Interdepartmental Working Group has been created to focus on communication issues, as well as marketing and promotion of the revised food guide.
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21. Scope of the Revision Dietary pattern Other issues… September 2004
A dietary pattern for the food guide builds on the outcomes of research to address issues of concern - it suggests amounts of food from the food groups in quantities to meet nutrient needs and addresses estimated energy requirements.
In addition to those outlined, other issues may be identified during the revision.
Until further research and analysis is completed, the extent of the revision needed is not clear. For each issue that has been described in the scope, the changes could consist of minor tweaking, major revision or in some instances perhaps no change at all.
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22. Progress of the Revision
September 2004
Progress of the Revision
Formed the Interdepartmental Working Group and Advisory Committee
Identified and defined scope of issues to consider for revision
Developed research plans and began work
Since the review of the current Food Guide concluded with the Stakeholder Meeting in January 2004, the process to revise the food guide has continued to progress.
As was mentioned earlier, an Interdepartmental Working Group and Food Guide Advisory Committee have been established to provide critical support and guidance to Health Canada throughout the revision.
For each of the challenges that were identified during the review of the Food Guide, papers were drafted to further define the issues, identify the gaps in current knowledge and outline research plans to inform the knowledge gaps.
At their first meeting in June 2004, the Advisory Committee guided Health Canada on the identification of research needs and suggested relevant sources of information and expertise. Following this meeting, work commenced on the research identified in the plans, which includes a variety of activities from literature reviews to original research.
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23. Revision: The Work Ahead
September 2004
Revision: The Work Ahead
Research and analysis of results
Stakeholder consultations
Preliminary concepts and design of food guide and supporting materials
Consumer testing
The work ahead:
The majority of the research work, including analysis of the results, is expected to be complete by Spring 2005.
Other milestones in the process include:  
Stakeholder consultations in early 2005.
Developing preliminary concepts and designs for the food guide and supporting materials in the Spring – Summer of 2005.
Testing proposed materials with consumers in the Fall of 2005.
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*A project timeline for the food guide revision is available on the Health Canada Website (
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24. Revision: The Work Ahead
September 2004
Revision: The Work Ahead
Spring release updated food guide and supporting material
The current projection for completion of the revision process is Spring 2006.
Development of effective implementation and evaluation strategies for the revised food guide are also part of the work that lies ahead. Supporting documents to the food guide are integral to delivering its messages. Consequently, the content and nature of materials will be considered as the food guide is revised.
In the meantime:
The results of the review clearly indicate that the current Food Guide continues to provide dietary guidance that is scientifically sound. The Food Guide remains a useful tool for providing Canadians with a pattern of healthy eating. The supporting documents* to the Food Guide offer additional information to help educators make the messages of the Food Guide meaningful to their clientele.
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*Supporting documents to the Food Guide such as Food Guide Facts: Backgrounder for Educators & Communicators, Using the Food Guide, Focus on Preschoolers, and Focus on Children 6 –12 Years can be downloaded and ordered on the Health Canada Website (
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25. Revision: More Information
September 2004
Revision: More Information
Visit Health Canada's Website for more info
your revision comments and questions
Revisions to the Food Guide will take place over the next two years and stakeholder participation is an important part of the process. During this time Health Canada will continue to work with stakeholders, in a collaborative way, to determine how best to promote the food guide as a balanced approach to healthy eating.
To follow the progress of the revision, please visit the Health Canada Website (
If you wish to share comments, or if you have questions related to the revision, you can contact the Office of Nutrition Policy and Promotion by
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26. Office of Nutrition Policy and Promotion, 2004
Thank You
September 2004
Office of Nutrition Policy and Promotion, 2004
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