2.7

Question 1

What is Canada’s Healthy Eating Strategy?

Answer 1

An overhaul of the Canadian food policy that began in 2013

Question 2

What are some of the major changes found within the 2019 food guide?

Answer 2

• Lowered sodium content in processed foods
• Reasonable sodium targets within food and hospitality industries
• Expansion of vit D fortification program
• Elimination of trans fat from food supply
• Changes to food labelling

Question 3

What are some mandatory features of food labels?

Answer 3

• Ingredients list
• Common name of the food
• Net quantity declaration
• Nutrients facts box
• Date marking
• Contact info of producer

Question 4

How are food labels changed in the 2019 food guide?

Answer 4

• Sugar-based ingredients are grouped together
• Food colours listed by name
• Can have claims as long as guidelines met

Question 5

How are Nutrient facts boxes changed in the 2019 food guide?

Answer 5

• Serving sizes and calories displayed more prominently
• Serving sizes standardized
• % daily value for sugar
• Potassium shown, Vit A and C no longer displayed

Question 6

What are some examples of food label claims?

Answer 6

Food composition claims - 100% pure, made with etc, real fruit

Nutrient content claims - Low in fat, lower in calories, etc

Health claims - disease-reduction claims (talks about certain aspect of food), function claim (doesn’t talk about disease; talks about function of human body)

Question 7

If a food claims to be high in fibre, what are the requirements?

Answer 7

4+ grams per serving

Question 8

What is an example of a disease reduction claim and function claim?

Answer 8

Disease-reduction: Calcium along with vit D and PA helps to reduce risk of osteoporosis

Function: Calcium promotes strong bones and teeth

Question 9

What are the purpose of front-of-package labels?

Answer 9

Highlight foods high in saturated fat, sugars, and sodium.

Question 10

Why is food safety important?

Answer 10

Foods carry pathogens (disease-causing agents) which can promote food poisoning

Question 11

What are some food safety recommendations?

Answer 11

• Cook food to a safe internal temperature
• Defrost safely in the fridge, microwave, or cold water
• Refrigerate fresh animal products for no more than 1-4 days
• Keep cold food cold and hot food hot
• Wash counter tops with warm, soapy water
• Cut raw meat on separate boards

Question 12

What are Natural Health Products (NHPs)?

Answer 12

Naturally occurring substances that are neither food nor drugs used to address health needs

Question 13

What are examples of Natural Health Products (NHPs)?

Answer 13

Items sold as vitamins, minerals, multivitamins, probiotics, amino acids, etc

Also homeopathic and traditional medicines

Question 14

What are NHPs regulated by?

Answer 14

The Natural and Nonprescription Health Products Directorate (NNHPD)

Question 15

Is menu labelling mandatory in Canada?

Answer 15

No, there are no federal requirements.

Question 16

Which province has a mandatory menu labelling program?

Answer 16

Ontario’s Healthy Menu Choice act. Restaurants with over 20 locations must display calories.

Question 17

What is the Informed Dining Program?

Answer 17

A voluntary program where consumers have access to nutritional information by request.

Question 18

Is the Healthy Menu Choice act more effective than the Informed Dining Program?

Answer 18

Yes

Question 19

What are some features on an NHP label?

Answer 19

• ID
• List the name and how much there is in the container
• Has to tell you medicinal ingredients, non medical ingredients, recommended doses/purpose, and potential problems

Question 20

Do have to take NHPs?

Answer 20

No, variety of food should fulfil the role, but there are some uses cases:

Pregnant woman should consume pre-natal vitamins (include folic acid).
Smokers have higher risk of oxidation, so they need vit C.
Elderly people might have trouble synthesizing vits.