Learning Objectives
List the various methods used to determine nutritional status.
Differentiate between the dietary reference intakes and state how each is
used.
Give a detailed overview of the Canadian food guide.
Compare and contrast the Canadian food guide with the Brazilian guide and
the Dietary Guidelines for Americans.
Describe the content of Canadian food labels, including permitted health
claims.
Explain what a natural health product is and outline their labelling
requirements.
Give recommendations for safe food handling and nutrition during pregnancy.
Determining
Nutritional Status
Nutritional Status
= condition of the body with respect to nutrition
i.e. Does a person have the appropriate level of nutrients to meet
their needs?
No perfect measure, but we may use:
Diet analyses
Laboratory tests
Health or disease state of individual
Diet Analysis
1. Record everything that is eaten over a period
2. Compare intake to recommendations
3. Determine whether nutrient status is adequate, deficient or excessive
Health or Disease State
Laboratory tests
The Dietary
Reference Intakes
Dietary Reference Intakes (DRIs)
= set of scientifically determined reference values for nutrient
requirement
i.e. How much of each nutrient do we need (RDA/AI) and how much
is too much (TUL)?
The Four DRIs
Estimated Average Requirement (EAR):
the intake level which meets the needs of 50% of the population. (The RDA is determined by
first determining the EAR)
Recommended Dietary Allowance (RDA):
consumption of this amount of the nutrient meets the needs of 97% of the population (set 2
standard deviations above the EAR)
Adequate Intake (AI):
Nutrient intakes that are used as a goal when evidence is insufficient to set an RDA. AI values
approximate the amount of nutrient that sustains health
Tolerable Upper Limit (TUL/UL):
The highest amount of that nutrient that will not promote symptoms of toxicity in the
majority of healthy individuals. Intake should not exceed this value
For the diet analysis project, you will use RDAs, AIs and
TULs to assess how well your diet meets recommendations
Energy
Recommendations
Estimated Energy Requirement
EER = amount of energy required to maintain current energy state
(ie. Where fat mass and weight do not change substantially)
Depends on sex, age, weight, height and activity level (PA)
Physical Activity Coefficients for EER
Acceptable Macronutrient
Distribution Range
AMDR = recommended percentage of energy that should come from each
of the three energy-yielding nutrients: carbohydrates, lipids and protein
Dietary Guidelines
Canada’s Food Guide
We have had a food guide
since 1942 = Canada’s
Official Food Rules
The newest edition came
out in 2019 (next slide)
Canada’s Food Guide
Key Themes of Canada’s Food Guide
Variety.
Accessibility.
Cultural relevance.
Availability.
Food Guide Recommendations
Have plenty of
vegetables and fruits
Food Guide Recommendations
Choose whole
grain foods
Food Guide Recommendations
Eat protein-rich foods
Food Guide
Recommendations
Be mindful of eating
habits
Food Guide Recommendations
Cook more often
Food Guide Recommendations
Enjoy your food
Food Guide Recommendations
Eat meals with others
Food Guide Recommendations
Use food labels
Food Guide Recommendations
Limit foods high in
sodium, sugar, fat
Food Guide Recommendations
Be aware of food
marketing
Healthy Eating When Pregnant and
Breastfeeding
Healthy Eating When Pregnant and Breastfeeding
Cont’d
First Nations Healthy Food
Guidelines
Make the community healthier by working together to
change the nutrition environment.
Increase the use of traditional foods by protecting,
restoring and relying on them more.
Decrease the use of sugar-sweetened beverages to help
protect teeth and children’s health.
Increase the intake of vegetables and fruits.
Serve healthier foods in reasonable portions.
Increase number of community gardens to both provide
nutritious food and bring the community together.
First Nations Healthy Food
Guidelines
Dietary Guidelines for Americans
Follow a healthy diet across the
lifespan.
Focus on variety, nutrient density and
amount.
Limit calories from added sugars and
saturated fats and reduce sodium
intake.
Shift to healthier food and beverage
choices.
Support healthy eating patterns for
all.
Canadian Food
Policy
Canada’s Healthy Eating Strategy
= overhaul of Canadian food policy that began in 2013
Major changes
2019 Canadian food guide
Lowered sodium content in prepackaged foods
Reasonable sodium targets within food and hospitality industries
Expansion of vitamin D fortification program
Elimination of industrial trans fat from food supply
Changes to food labelling
Mandatory
Features of
Canadian Food
Labels
Changes to Ingredients List
Changes to Nutrients Facts Box
Claims on Food Labels
Food packaging may contain certain claims to highlight a nutrient,
health-associated factor or the nature of a food
There are different types of claims
Claims must meet standards set by Food and Drug Regulations
Food
Composition
Claims
Nutrient Content Claims
Ex. Low in fat, lower in Calories, high in fibre
To be used, the product must comply with the requirements for that
statement
Ex. High in fibre = 4+ grams per serving very high in fibre = 6+ grams per
serving
Health Claims
Two main types
Disease-reduction claims
link a food or its ingredients with a reduced risk of developing a specific disease
Ex. A healthy diet with adequate calcium and vitamin D and regular physical acivity helps to
reduce risk of osteoporosis
Function claims
note the association between consuming a nutrient or diet factor with its role in the normal
biological function of the body
Ex. Calcium promotes strong bones and teeth
Disease Reduction Claims
Function Claims
Front-of-Package Labels
Food Safety
Foods can carry
pathogens (disease-
causing agents) which
can promote food
poisoning
Natural Health Products (NHPs)
NHPs are neither foods nor drugs.
They are naturally occurring substances that may be used to address
health needs
Ex. Items sold as vitamins, minerals, multivitamins, probiotics, amino
acids and essential fatty acids, as well as homeopathic and traditional
medicines
Regulated separately by the Natural and Nonprescription
Health Products Directorate (NNHPD)
Review claims and available evidence before approving product for sale
Menu Labelling
There are no federal requirements in Canada for menu labelling
Ontario’s Healthy Menu Choice act is a mandatory program for
restaurants with more than 20 locations
Must display:
Calories
Contextual statement: “Adults and youth (ages 13 and older) need an average of 2,000
calories a day, and children (ages 4 to 12) need an average of 1,500 calories a day.
However, individual needs vary.”
The Informed Dining Program is a voluntary program where
consumers have access to nutritional information by request
Recommendations
Choose a variety of nutrient-dense whole foods.
Drink plenty of water.
Practice healthy food habits including mindful eating, eating with others and
cooking more often.
Keep food safe by cleaning surfaces, keeping hot food hot and cold food cold,
refrigerating properly, and separating raw animal products from those foods that
will be consumed fresh.
Carefully read the nutrition label of pre-packaged foods.
Check the first items in an ingredients list, as these are present in the greatest
amount by weight.
Talk to a doctor before consuming natural health products, especially when
taking medications.