Public Nutrition Policy

Question 1

Who is responsible for the USA food policy and how often is it updated?

Answer 1

USDA, every 5 years

Question 2

What is the process for updating the USA food policy?

Answer 2

Review science, develop guidelines, implement guidelines

Question 3

Healthy eating index:

Answer 3

a benchmark for how diet changes over time, scale of 0-100, evidence-based, used for creating DRI regulations

Question 4

What is a new focus of Canada’s Food Guide?

Answer 4

sustainability

Question 5

What are the general guideline of Canada’s Food Guide?

Answer 5

1. nutritious food are the foundation of healthy eating
2. processed/prepared foods and beverages that contribute to excess Na, sugars, saturated fats shouldn’t be consumed regularly
3. food skills are necessary to support healthy eating

Question 6

Who is responsible for the food labels in Canada?

Answer 6

CFIA

Question 7

What are the major label changes?

Answer 7

standardized serving sizes, % DV for total sugars, footnote to help with comprehension, removal of vit. A and vit. C, addition of K, Ca, Fe

Question 8

% daily value: ___% is a little, ___% is a lot

Answer 8

5/15

Question 9

What are the new updates for ingredient lists?

Answer 9

grouping like things (ex. total sugars), food colours listed by name

Question 10

What does “a source of”/”contains” indicate?

Answer 10

> 5% DV

Question 11

What does “a good source of”/”high in” indicate?

Answer 11

> 15% DV

Question 12

What does “excellent source of”/”very high in” indicate?

Answer 12

> 25% DV

Question 13

What does “free” mean?

Answer 13

none/hardly any

Question 14

What does “low” mean?

Answer 14

a small amount

Question 15

What does “reduced” mean?

Answer 15

<25% of content compared to similar products

Question 16

What does “light” mean?

Answer 16

Products reduced in fats or kcals

Question 17

What are the four types of healthy claims?

Answer 17

risk reduction (make well-established connections between food components and reduction in risk of developing a disease), prevention (connecting nutrients with prevention of disease), general health (broad claims of dietary guidance to promote better health), function (established benefits from consumption to bio. function)