W1-L2: Canada's Food Guide Flashcards
What is the purpsoe of dietary guidlines?
What do they tell you?
Who is the audience?
- Purpose: provide broad recommendations on how to eat healthfully. They are designed to promote overall health and prevent chronic diseases.
- Scope: Offer advice on food choices, meal patterns, and food groups.
- Audience: Foundation for policymakers and nutrition and health professionals who then develop policy and educational programs for the general public
What is the purpsoe of nutrition guidlines?
What do they tell you?
Who is the audience?
- Purpose: Nutrition guidelines can be more specific and detailed, focusing on the nutrient composition of foods and how to achieve nutritional adequacy. T
- Scope:They often address the needs of particular populations or individuals with specific health conditions or dietary requirements. They might be used by healthcare providers to develop personalized nutrition plans.
- Audience: Used by nutrition professionals to guide their practice and tailored to certain groups e.g. individuals with specific diseases or conditions, athletes, pregnancy
When was the first Candian Food guide introduced? Why?
Introduced post WWII to bring malnourished population back to baseline
According to the Canadian Medical Association, what 6 charcteristics must the Canadian Food Guide have?
Not in Order
- go hand in hand w/ efforts to increase access to affordable, healthy food
- be based on sound nutritional research
- assure Canadians that the process is evidence based
- reflect changing eating patterns reflective of our evolving and increasingly multicultural society
- encourage reduction of reliance on processed foods
- produce simple, practical product for Canadians and clear dietary guidance for health professionals
What is Section 1 of the Canadas Dietary Guidelines? (4)
Section 1: Foundation for healthy eating
- Nutritious foods are the foundation for healthy eating
- Vegetables, fruit, whole grains, and protein foods should be consumed regularly. Among protein foods, consume plant-based more often.
- Foods that contain mostly unsaturated fat should replace foods that contain mostly saturated fat.
- Water should be the beverage of choice.
What are the 4 sections of the Canadas Dietary Guidelines?
Section 1: Foundation for healthy eating
Section 2: Foods and beverages that undermine healthy eating
Section 3: Importance of food skills
Section 4: Implementation of dietary guidelines
What is Section 2 of the Canadas Dietary Guidelines?
Section 2: Foods and beverages that undermine healthy eating
- Processed or prepared foods and beverages that contribute to excess sodium, free sugars, or saturated fat undermine healthy eating and should not be consumed regularly.
Foods not really good or bad, the amount consumed is what can be detrimental
What is Section 3 of the Canadas Dietary Guidelines?
Section 3: Importance of food skills
- Food skills are needed to navigate the complex food environment and support healthy eating. Cooking and food preparation using nutritious foods should be promoted as a practical way to support healthy eating.
- Food labels should be promoted as a tool to help Canadians make informed decisions
What is Section 4 of the Canadas Dietary Guidelines?
Section 4: Implementation of dietary guidelines
- Healthy eating requires that nutritious foods be available and accessible.
- Certain populations are at increased risk of poor dietary intakes. (Indigenous, Low Income, Rural Areas, Newcomers) (NTK)
What are the 7 Keys of the CFG?
- Eat plenty of vegetables and fruits - 50%
- Choose Whole Grain Foods - 25%
- Eat Protein Foods - 25%, Choose Plant based Proteins
- Make Water your drinking choice
- Use Food labels to inform your nutrition choices
- Limit Foods high in sodium, sugars or saturated fat
- Be aware of Food marketing
