Canadian Nutritional Recommendations and Guidelines

Transcription

1 bappe.qxd 11/6/02 5:23 PM Page A-117 Canadian Nutritional Recommendations and Guidelines Appendix E Nutrition Recommendations for Canadians The Canadian diet should provide energy consistent with the maintenance of body weight within the recommended range. The Canadian diet should include essential nutrients in amounts recommended. The Canadian diet should include no more than 30 percent of energy as (33 grams/1000 kcalories or 39 grams/5000 kilojoules) and no more than 10 percent as saturated (11 grams/1000 kcalories or 13 grams/5000 kilojoules). The Canadian diet should provide 55 percent of energy as (138 grams/1000 kcalories or 165 grams/5000 kilojoules) from a variety of sources. The sodium content of the Canadian diet should be reduced. The Canadian diet should include no more than 5 percent of total energy as alcohol, or two drinks daily, whichever is less. The Canadian diet should contain no more caffeine than the equivalent of four regular cups of coffee per day. Community water supplies containing less than 1 milligram per liter should be fluoridated to that level. Canada s Guidelines for Healthy Eating 1. Enjoy a VARIETY of foods. 2. Emphasize cereals, breads, other grain products, vegetables, and fruit. 3. Choose lower- dairy products, leaner meats, and foods prepared with little or no. 4. Achieve and maintain a healthy body weight by enjoying regular physical activity and healthy eating. 5. Limit salt, alcohol, and caffeine. Source: Minister of Supply and Services, Canada, Cat. No /1992E. NOTE: Italics added to highlight areas of concern. Source: Health and Welfare Canada, Nutrition Recommendations: The Report of the Scientific Review Committee (Ottawa: Canadian Government Publishing Centre, 1990). A-117

2 bappe.qxd 11/6/02 A-118 5:23 PM Page A-118 APPENDIX E

3 bappe.qxd 11/6/02 5:24 PM Page A-119 Canadian Nutritional Recommendations and Guidelines Key Nutrients in Canada s Food Guide to Healthy Eating Each food group is essential. That s because it provides its own set of nutrients. Grain Products Vegetables & Fruits Milk Products vitamin C Meat & Alternatives vitamin D calcium The Food Guide vitamin C vitamin D calcium A-119

4 bappe.qxd 11/6/02 5:24 PM Page A-120 A-120 APPENDIX E GUIDE TO FOOD LABELING AND ADVERTISING, CANADIAN FOOD INSPECTION AGENCY What Is Nutrition Labeling? It is a standardized presentation of the nutrient content of a food. It is designed to provide useful information that is not misleading or deceptive. It is voluntary, but if applied should comply with the Guidelines on Nutrition Labeling* and with the Food and Drug Regulations, which regulate the format, nutrient content information, nomenclature, units of measurement, per-serving basis and declaration of serving size. It consists of the heading, a statement of the serving size, the «core list» (energy,,, and ) plus optional nutrient declarations given equal prominence, in a standardized order. Nomenclature, Order of Listing, and Units 1. Heading 2. Serving size: metric units as sold (household measure should be declared in brackets). 3. Energy (expressed in both Calories and kilojoules),, and constitute the «core list» and must be included when the nutrition labeling format is used. All must be expressed in grams. 4. If one of these components, excluding linoleic acid, is listed, all four (in addition to ) must be listed. Linoleic acid may be listed provided the four components and are also listed. 5. Declaration of one component does not require the declaration of any others. All sugar alcohols must be declared by name when used. 6. If either sodium or potassium is listed, both must be listed. Both must be expressed in milligrams. 7. Vitamins and mineral nutrients must be stated as % of Recommended Daily Intake. If less than 5% of Recommended Daily Intake, they may be listed provided no claims relate to them. Only the names shown may be used in nutrition labeling. Source: Online at *Guidelines on Nutrition Labeling, Guideline No. 2 (Ottawa: Health Canada, Health Protection Branch, May 2, 1996).

5 bappe.qxd 11/6/02 5:24 PM Page A-121 Canadian Nutritional Recommendations and Guidelines A-121 Nutrition Information Nutritionnelle per or ml per serving ( cups, item, etc.) par portion de ou ml ( tasses, unités, etc.) Energy/Énergie Cal kj Protein/Protéines Fat/Matières grasses polyunsaturates/polyinsaturés linoleic acid/acide linoléique monounsaturates/monoinsaturés saturates/saturés cholesterol/cholestérol Carbohydrate/Glucides sugars/sucres sugar alcohols (named) polydextrose starch/amidon dietary /s alimentaires Sucralose Aspartame Acesulfame-potassium/acésulfame-potassium Sodium Potassium Percentage of Recommended Daily Intake Pourcentage de l Apport Quotidien Recommandé Vitamin A/Vitamine A % Vitamin D/Vitamine D % Vitamin E/Vitamine E % Vitamin C/Vitamine C % Thiamine or/ou Vitamin B 1 /Vitamine B 1 % Riboflavin/Riboflavine or/ou Vitamin B 2 /Vitamine B 2 % Niacin/Niacine % Vitamin B 6 /Vitamine B 6 % Folacin/Folacine % Vitamin B 12 /Vitamine B 12 % Pantothenic Acid or Pantothenate/ % Acide Pantothénique ou Pantothénate Calcium % Phosphorus/Phosphore % Magnesium/Magnésium % Iron/Fer % Zinc % Iodine/Iode %