2.7 Flashcards

1
Q

What is Canada’s Healthy Eating Strategy?

A

An overhaul of the Canadian food policy that began in 2013

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2
Q

What are some of the major changes found within the 2019 food guide?

A
  • Lowered sodium content in processed foods
  • Reasonable sodium targets within food and hospitality industries
  • Expansion of vit D fortification program
  • Elimination of trans fat from food supply
  • Changes to food labelling
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3
Q

What are some mandatory features of food labels?

A
  • Ingredients list
  • Common name of the food
  • Net quantity declaration
  • Nutrients facts box
  • Date marking
  • Contact info of producer
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4
Q

How are food labels changed in the 2019 food guide?

A
  • Sugar-based ingredients are grouped together
  • Food colours listed by name
  • Can have claims as long as guidelines met
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5
Q

How are Nutrient facts boxes changed in the 2019 food guide?

A
  • Serving sizes and calories displayed more prominently
  • Serving sizes standardized
  • % daily value for sugar
  • Potassium shown, Vit A and C no longer displayed
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6
Q

What are some examples of food label claims?

A

Food composition claims - 100% pure, made with etc, real fruit

Nutrient content claims - Low in fat, lower in calories, etc

Health claims - disease-reduction claims (talks about certain aspect of food), function claim (doesn’t talk about disease; talks about function of human body)

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7
Q

If a food claims to be high in fibre, what are the requirements?

A

4+ grams per serving

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8
Q

What is an example of a disease reduction claim and function claim?

A

Disease-reduction: Calcium along with vit D and PA helps to reduce risk of osteoporosis

Function: Calcium promotes strong bones and teeth

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9
Q

What are the purpose of front-of-package labels?

A

Highlight foods high in saturated fat, sugars, and sodium.

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10
Q

Why is food safety important?

A

Foods carry pathogens (disease-causing agents) which can promote food poisoning

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11
Q

What are some food safety recommendations?

A
  • Cook food to a safe internal temperature
  • Defrost safely in the fridge, microwave, or cold water
  • Refrigerate fresh animal products for no more than 1-4 days
  • Keep cold food cold and hot food hot
  • Wash counter tops with warm, soapy water
  • Cut raw meat on separate boards
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12
Q

What are Natural Health Products (NHPs)?

A

Naturally occurring substances that are neither food nor drugs used to address health needs

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13
Q

What are examples of Natural Health Products (NHPs)?

A

Items sold as vitamins, minerals, multivitamins, probiotics, amino acids, etc

Also homeopathic and traditional medicines

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14
Q

What are NHPs regulated by?

A

The Natural and Nonprescription Health Products Directorate (NNHPD)

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15
Q

Is menu labelling mandatory in Canada?

A

No, there are no federal requirements.

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16
Q

Which province has a mandatory menu labelling program?

A

Ontario’s Healthy Menu Choice act. Restaurants with over 20 locations must display calories.

17
Q

What is the Informed Dining Program?

A

A voluntary program where consumers have access to nutritional information by request.

18
Q

Is the Healthy Menu Choice act more effective than the Informed Dining Program?

A

Yes

19
Q

What are some features on an NHP label?

A
  • ID
  • List the name and how much there is in the container
  • Has to tell you medicinal ingredients, non medical ingredients, recommended doses/purpose, and potential problems
20
Q

Do have to take NHPs?

A

No, variety of food should fulfil the role, but there are some uses cases:

Pregnant woman should consume pre-natal vitamins (include folic acid).
Smokers have higher risk of oxidation, so they need vit C.
Elderly people might have trouble synthesizing vits.