The New

Food Guide
Health Canada
Office of Nutrition Policy and Promotion
2019
Overview

• Background

• Evidence and engagement

• What’s new with Canada’s Food Guide

• For health professionals and policy makers

• For Canadians

• Summary and next steps

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Background

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Why the Food Guide Matters to Canadians

Integrated widely by governments and stakeholders into nutrition policies,

programs, and resources.
Taught in schools and promoted by health professionals when supporting
Canadians to eat well.
Can help influence the foods served and sold in Canada’s public
institutions from day cares and schools, to long-term care facilities, as well
as the foods Canadians choose for themselves and their families.

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Why Healthy Eating Information Matters

Disease Risk Complex Confusing Credible

Unhealthy diet Nutrition Conflicting Canadians

is a primary information can healthy eating need credible
risk factor for be difficult to messages are healthy eating
disease burden use and everywhere information
in Canada understand

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Why Revise?

To address challenges for users such as:

• applying recommendations in every day life, including building

healthy meals and snacks

• providing the right information to the right audience

To ensure alignment with most current evidence on topics such as

sodium, saturated fat and sugars.

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Evidence and
Engagement

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 Solid Evidence

The best available evidence was considered, including:

• only high-quality scientific reports on food and

health from respected authorities including
systematic reviews on over 100 food-related
topics
• over 400 convincing conclusions

The Evidence Review for Dietary Guidance 2015 and

the Food, Nutrients and Health: Interim Evidence
Update 2018, form the foundation of the new Food
Guide.

Industry-commissioned reports were excluded to reduce

the potential for, or the perception of, conflict of interest.
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Responsible and Meaningful Engagement

Consulted extensively to ensure resources are evidence based,

useful, and relevant to Canadians.

Online public consultations with Canadians and interested

stakeholders helped to identify needs and expectations.

To help communicate the guidance accurately, targeted

consultations were held with:

• academics
• Indigenous experts
• provincial and territorial governments
• other federal departments
• National Indigenous Organizations
• health professional regulatory bodies/organizations and
health charities 9
Openness and Transparency

Submissions received during public consultations were summarized in

What We Heard reports available at Canada.ca.

When Health Canada senior officials met with organizations to discuss the
development of the Food Guide, details including the name of the
organization and purpose of meeting, were posted on Canada.ca.

Health Canada’s Office of Nutrition Policy and Promotion officials

responsible for drafting the Food Guide did not meet with industry
representatives to discuss the Food Guide.

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Relevant and Useful

User-Centred Health Diversity Considerations

Literacy

Public opinion Lens applied Tested with a Determinants of

research and throughout the range of ages, health, the
consultations to crafting and household environment, and
understand how testing of incomes, cultural diversity,
healthy eating messages locations, including social,
information is education levels, cultural and
used and cultural historical context
backgrounds of Indigenous
Peoples
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What’s New with
Canada’s Food
Guide?

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Canada’s Food Guide at a Glance

The new Food Guide is an online suite of resources that better meets
the needs of different users including the general public, policy makers,
and health professionals. Highlights include:

• Actionable advice for Canadians on healthy food choices and

healthy eating habits including cooking more often and being
mindful of eating habits

• Updated recommendations on saturated fat, sodium, and sugars

including guidance on confectioneries and sugary drinks such as
soft drinks, sweetened milk and juice

• Mobile-responsive web content to support Canadians to eat

healthy whenever, and wherever they go

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 Online Resources
Available in English and French

• Canada’s Dietary Guidelines for Health

Professionals and Policy Makers
• Food Guide snapshot
• Videos, recipes and actionable advice
• Evidence including the Evidence Review for
Dietary Guidance 2015 and the Food, Nutrients
and Health: Interim Evidence Update 2018

Canada.ca/FoodGuide
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Considerations for Indigenous Peoples
As part of reconciliation, the Government of Canada acknowledges that
program and policy making must support self-determination, as well as
recognize the distinct nature and lived experience of First Nations, Inuit
and Métis.
The integration of Indigenous considerations has been informed through
engagement with Indigenous academics, health professionals and
National Indigenous Organizations.

• Input to Canada’s Dietary Guidelines addressed the social, cultural

and historical factors that are determinants of healthy eating and
that may influence the application of dietary guidance in
Indigenous populations.

• Indigenous health professionals and health professionals with

experience and expertise working with Indigenous populations
provided input to inform the Food Guide snapshot.

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 Canada’s Dietary
Guidelines

For Health Professionals and Policy Makers

For use when developing policies, programs, and
educational resources.
Forms the foundation for the Food Guide resources.
Provides guidance on:
• Nutritious foods and beverages that are the
foundation for healthy eating
• Foods and beverages that can have a
negative impact on health when consumed on
a regular basis
• Food skills as a practical way to support
healthy eating
• Supportive environments for healthy eating 16
 Guideline 1: Foundation for healthy eating

Vegetables, fruit, whole grains, and protein foods should be consumed

regularly. Among protein foods, consume plant-based more often.
Why? Patterns of eating that emphasize plant-based foods typically result in higher intakes of
vegetables and fruit, nuts, soy protein, and fibre; and lower intake of processed meats and foods
that contain mostly saturated fat.
 Eating more vegetables and fruit is linked to a lower risk of cardiovascular disease.
 Eating more nuts or soy protein is linked to improved blood lipid levels.
 Higher fibre intake is linked to improved blood lipid levels and a lower risk of cardiovascular disease,
colon cancer, and type 2 diabetes.
 Processed meat has been linked to colorectal cancer and foods that contain mostly saturated fat are
linked to unfavourable blood lipid levels and a higher risk of type 2 diabetes.

Protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs,
poultry, lean red meat including wild game, lower fat milk, lower fat yogurts, lower fat kefir, and
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cheeses lower in fat and sodium.
 Guideline 1: Foundation for healthy eating

Foods that contain mostly unsaturated fat should replace foods that
contain mostly saturated fat.
Why? Cardiovascular disease is one of the leading causes of death in Canada.
 Lowering the intake of saturated fat by replacing it with unsaturated fat decreases total and LDL-
cholesterol.
 Elevated LDL-cholesterol is a well-established risk factor for cardiovascular disease.

The intention is not to reduce total fat in the diet. Rather, it is to help reduce intakes of
saturated fat, while encouraging foods that contain mostly unsaturated fat. 18
 Guideline 1: Foundation for healthy eating

Water should be the beverage of choice.

Why? Water supports health and promotes hydration without adding calories to the diet.
 Water is essential for metabolic and digestive processes.
 Adequate intake is based on the total water required to prevent the effects of dehydration.

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 Guideline 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.
Why? Canadians are purchasing more highly processed foods.
 When consumed on a regular basis, they can contribute to excess sodium, sugars, or
saturated fat. These nutrients are linked to chronic disease risk when consumed in excess.

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 Guideline 2: Foods and beverages that
undermine healthy eating
Considerations
There are health risks associated with alcohol consumption.
Why? Alcoholic beverages can contribute a lot of calories to the diet with little to no nutritive
value. They also increase the risk of developing chronic disease.
 Alcohol can be a significant source of sodium, free sugars, or saturated fat when mixed with
syrups, sugary drinks, or cream-based liquors.
 Well-established health risks are associated with long-term alcohol consumption, including
increased risk of many types of cancer and other serious health conditions, such as hypertension
and liver disease.

Foods and beverages offered in publically funded institutions should

align with Canada’s Dietary Guidelines.
Why? Offering healthier options and limiting the availability of highly processed foods and
beverages, such as sugary drinks and confectioneries, creates supportive environments for
healthy eating.
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 Guideline 3: Importance of food skills

Cooking and food preparation using nutritious foods should be

promoted as a practical way to support healthy eating.
Why? There has been a shift from cooking meals with basic ingredients towards use of highly
processed products, which requires fewer or different skills.
 The increased use of these products has decreased the transfer of food skills to children and
adolescents.
 Improving food skills by cooking and preparing food at home can contribute to improved food
choices and eating behaviours among Canadians of all ages. It may also make it easier for
Canadians to reduce household food waste.

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 Guideline 3: Importance of food skills

Food labels should be promoted as a tool to help Canadians make

informed food choices.
Why? Food labels can help Canadians make informed food choices in various settings, such
as grocery stores.
 Encouraging the use of food labels can be an effective strategy to promote the selection of
nutritious foods and support the preparation of healthy meals and snacks.

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 Implementation of Dietary
Guidelines

Programs and policies that align with these Guidelines provide an opportunity to
create supportive environments for healthy eating.

Creating supportive environments across settings, such as schools, workplaces,

recreation centres, and health care facilities, can help increase the influence of the
Guidelines.

Understanding and acting on the barriers that make it challenging for Canadians to
make healthy food choices are essential for the successful implementation of the
Guidelines.

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 Food Guide Snapshot

For Canadians

At-a-glance presentation of food

choices and eating habits.

An interactive, mobile-
responsive online resource that
is also printer-friendly.

Online entry point to Canada’s

healthy eating
recommendations (slides 26-
28).
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 Eat a Variety of Healthy Foods Each Day

Eat plenty of vegetables and fruits, whole grain foods

and protein foods. Choose protein foods that come
from plants more often.

• Choose foods with healthy fats instead of saturated

fat.

Examples:
o Vegetables and fruit including fresh, frozen or canned options
o Whole grain foods such as whole grain pasta, brown rice and
quinoa
o Protein foods such as lentils, lean meats, fish, unsweetened
milk and fortified soy beverages

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 Eat a Variety of Healthy Foods Each Day

Make water your drink of choice.

• Replace sugary drinks with water.

Unsweetened drink options other than water can include

lower fat white milk, plant-based beverages, coffee and
tea

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Eat a Variety of Healthy Foods Each Day

Limit highly processed foods. If you choose

these foods, eat them less often and in small
amounts.

• Prepare meals and snacks using

ingredients that have little to no added
sodium, sugars or saturated fat.

Use food labels.

Be aware that food marketing can influence

your choices.

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Healthy Eating is More Than the Foods You Eat

Be Mindful of Your Eating Habits. Cook More Often.

• Take time to eat. Notice when you • Involve others in planning

are hungry and when you are full. and preparing meals.
Enjoy Your Food. Eat Meals with Others.

• Culture and food traditions can be • Share food traditions,

part of healthy eating. across generations and
cultures.

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Summary and
Next Steps

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 Summary

Canada’s Food Guide is….

…an online suite of resources that better meets the needs of the
general public, policy makers, and health professionals.

…based on a solid foundation of evidence and recommendations are

aligned with many jurisdictions and trusted health authorities.

...shifting to provide more actionable advice for Canadians on healthy

food choices and healthy eating habits.

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What’s Still to Come
Canada’s Healthy Eating Pattern for Health Professionals and
Policy Makers

• Will be released later in 2019

• For use by health professionals and policy makers
• Will build on Canada’s Dietary Guidelines and will include a
healthy eating pattern that will provide more specific guidance
on amounts and types of food
Online resources

• Will be enhanced on an ongoing basis

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What’s Still to Come
Considerations for Indigenous Peoples
Health Canada and Indigenous Services Canada are working with First
Nations, Inuit and Métis to support the development of distinction-based
healthy eating tools as part of the revision process.

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Share the New Food Guide
If you wish to share messages about the Food
Guide, you can access:

• Web banners and buttons

• Promotional poster
• Printer-friendly version of the Food Guide
snapshot

Content can be found at Canada.ca/FoodGuide

or on social media

#CanadasFoodGuide

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