CHAPTER 2: Looking at the Canada Food Guide

(The information and concepts in this chapter can be found on the Health Canada Website in the section “Canada's Food Guides from 1942 to 1992”.)

Since July 1942, Canadians have had available to them a food guide - a guide that would allow them to improve and maintain good physical health with the help of a balanced diet. Back when it was first introduced, the food guide took into account wartime food rationing and still attempted to prevent nutritional deficiencies and maintain the good health of Canadians. Now, however, it seems that there may be a discrepancy between the diet that the food guide recommends and a diet that actually aims to improve and maintain good health (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

1942: Canada’s Official Food Rules

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“Canada at war cannot afford to ignore the power that is obtainable by eating the right foods” (Pett, 1942). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb4 The first official “food rules” in Canada were set out by the Nutrition Division of the federal government, along with the Canadian Council on Nutrition. The main goal of the food rules at this time were to improve Canadians’ health by maximizing the amount of nutrients in the scarce food rations that were available. The document categorized food into 6 main groups: milk, fruit, vegetables, cereals and breads, meat and fish, and eggs. Specific amounts of each food were then listed as a suggestion for daily consumption(Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

1944: Canada’s Food Rules

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“The Food Rules should serve as a guide to the selection of foods which would provide the necessary nutrients from day to day” (n.p., 1944). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb10 The main changes to this food guide were the removal of the word “official” from the title as well as the basis shift from 70% of the Dietary Standard to a “fully adequate figure”. These new rules also advocated that more milk be consumed in order to meet riboflavin requirements; however there was still a shortage of milk at this time, and this recommendation was objected. The word “substitute” was also replaced with the word “alternate” in the Meat and Fish group to prevent any misinterpretations. Furthermore, because of the limited supply of kidney and heart, these meats were no longer listed as specifics of the Meat group. Cheese and eggs were also included into the Meat and FIsh group because of their high protein content, removing the Eggs group. This new food guide also recommended consuming water and iodized salt, as these things were considered quite important (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

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“Nutrition workers from the investigator to the interpreter state that the best way to be well fed is to eat a variety of food” (Nutrition Division, 1950). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb14 In 1949, some clarifications were made, and many of the changes to the guide were simply a matter of wording. At this time, knowledge of nutritional requirements started to expand; the New Dietary Standard for Canada began to reflect this knowledge, and revisions to the guide were made. For example, the guide stresses that more is not necessarily better, a change from the times when food was scarce, and having more food was likened to being healthier. The five food groups were still included in this version of the guide, but changes had been made; the Milk group was altered to include “at least” however many servings, in order to accommodate those that might require more energy. Bread choices were broadened and were no longer limited to Canada Approved Vitamin B breads, and the butter requirement was altered to include “fortified margarine”. The requirement for Vitamin D was also stressed in this food guide, since surveys had indicated inadequate amounts of this vitamin in children (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

1961: Canada’s Food Guide

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“There have been changes in methods of food processing, storage, and transportation, which in turn have changed the types of food available to Canadians throughout the year” (Nutrition Division, 1961). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb16 The 1961 version of the guide had a new title; rather than food “rules”, the document was renamed a food “guide”. This new guide was more flexible and included a wider range of foods, as it was realized that different dietary patterns could return the same nutritional needs; it was also modified to include more colours and make it more appealing to the eye. The five food groups still remained; there had been debate about placing Fruits and Vegetables into one group, but for the time being they remained separate, as it was easier to teach this way. Cereals and Bread was also renamed into Bread and Cereals, and there was a strong emphasis on whole grain cereals. Many other small changes were implemented in this version of the guide. “At least” was no longer included in the Bread and Cereals, Vegetables, or Milk groups; for the first time, Milk quantities were included for expectant and nursing mothers. The term “meat alternates” was clarified and included eggs, cheese, dried beans and/or peas; liver was also becoming less popular, and the recommendations changed from eating it frequently to eating it occasionally (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

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“Canada's Food Guide is an educational tool which, to be applied successfully, requires interpretation” (Nielsen, 1977). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb18 In 1977, the look of the food guide changed dramatically. This version was the first to have four food groups instead of five; since vegetables and fruits had similar nutritional contents, they were grouped together. Serving suggestions now included a range rather than a fixed amount, further stressing the flexibility of the food guide (the guide also now included metric units in serving sizes, to accommodate Canada’s shift to the metric system). Over 30 textual changes were made to this guide. The Milk group became Milk and Milk Products, allowing it to include other dairy choices such as yogurt and cheese. Meat and Fish was officially changed to Meat and Alternates, and in the Bread and Cereals group it was states that “enriched” products could take the place of whole grain. Fruits and Vegetables were placed in one group, and the need to eat a serving of potatoes was removed (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

1992: Canada’s Food Guide to Healthy Eating

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“The revised Canada's Food Guide... marks a new era in nutrition guidance in Canada” (Connolly, 1992). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php#fnb24 The 1992 version embraced a new name and a new look. The name changed to “reflect the overarching goal of the Guide”, and the graphic portrayed a rainbow of the four food groups, of which the names had also been changed: Grain Products, Vegetables and Fruit, Milk Products, and Meat and Alternatives. With this guide, the focus shifted from meeting the minimum nutritional requirements, to meeting and fulfilling both energy and nutrient requirements. Different serving sizes were now recommended for people of different ages, body sizes, fitness levels, genders and conditions (e.g. pregnancy and nursing). The guide also introduced an Other Foods category; this included foods that were part of many Canadian diets, but would not traditionally have been included in a food guide. It did not mention specific other foods, but only that these foods be eaten in moderation. Furthermore, to allegedly “meet higher energy needs”, the guide encouraged more servings from the Grain group, followed by more servings from the Vegetable and Fruits group (Health Canada, 2007). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/context/fg_history-histoire_ga-eng.php

2007: Eating Well with Canada’s Food Guide

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Finally, we arrive at the modern day guide, once again renamed to “Eating Well with Canada’s Food Guide”. This multi-paged guide is, understandably, the most comprehensive of any of the previous guides. It covers all of the bases of what foods belong to which food group; it includes a separate section for healthy oils and fats; the recommended servings of fruits and vegetables is higher than that of the grain products; there is an advocation for drinking plenty of water; and it includes an explanation of how the guide can help you maintain good health. This guide even contains a page for active living which, apart from eating well, is an important factor for staying in good health, both physically and mentally (Health Canada, 2011). http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/order-commander/eating_well_bien_manger-eng.php (PDF)
In this chapter, you have been able to see some of the reasoning behind changes in the Food Guide over the years, and whether the changes have been made due to nutritional reasons, or perhaps for legal reasons and reasons concerning general popularity. Personally, the information left me skeptical in terms of whether Health Canada really has Canadians' best interest at heart. Regardless of what reasoning was given on the Health Canada web page, the next chapter will further explain why the Food Guide may not be a good first choice for eating as healthily as you possibly can.