Dietary Reference Intakes Applications in Dietary Planning (2003) / Chapter Skim
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Appendix B: Food Guidance in the United States and Canada
Appendix B: Food Guidance in the United States and Canada
Pages 171-182
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From page 171... ...
S Food Guide Pyramid Dietary guidance began in the early 1900s in the United States with the development of food guides that iclentifieci food groups and patterns for eating.
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From page 172... ...
It provicles details on ciaily food selection to meet nutritional neecis of individuals aged 4 years and over and is designed for the general public with a reacting level of gracle seven. The Food Guide is presented as a tear sheet with a consumerorienteci booklet, Using theFood Guide (Health Canada, 1997)
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From page 173... ...
They provide basic product information (e.g., name, ingreclients, gracle, etch; they may provide health, safety, and nutrition information; and they serve as a vehicle for food marketing, promotion, and competition such as nutrition claims. Development of Nutrition Labels United States In 1969 the White House Conference on Food, Nutrition, and Health recommencleci that the federal government consider cleveloping a system for identifying the nutritional qualities of food.
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From page 174... ...
Nutrition labeling took effect in 1975 for foocis containing acicleci nutrients or advertising claims and became voluntary for almost all other foocis. In 1990, Congress passed the Nutrition Labeling and Education Act, which required nutrition labeling for most foocis (except meat and poultry)
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From page 175... ...
RDA in current food labeling. However, most of the RDI values are the same as the U.S.
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From page 176... ...
The serving sizes that appear on food labels are baseci on lists of Reference Amounts Customarily Consumed Per Eating Occasion, established by FDA ( 1999~ . Current Nutrient Content Claims United States The following is a list of core terms that may be used to describe the level of a nutrient in a food uncler current regulations (FDA, 1999~.
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From page 177... ...
Development of Food Labels Canada Since 1961 the Guide for Food Manufacturers and Advertisers has been the reference document on policies and regulations for the labeling and advertising of foocis in Canada (CFIA, 1996~. The current Guide to Food Labelling and Advertising (CFIA, 1996)
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From page 178... ...
For example, a food claiming it is "cholesterol-free" would have less than 2 mg of cholesterol per standard serving size, and would also need to meet the criteria to be "low in saturated fatty acids." The proposed amendments to the Food and Drugs Regulations will also allow for five diet-related health claims to be made relative to reduced risk of high blood pressure, osteoporosis, heart disease,
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From page 179... ...
. DIETARY GUIDELINES IN THE UNITED STATES AND CANADA The current U.S.
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From page 180... ...
The Guidelines are baseci on fitness, the Food Pyramid, food safety, and the ability to choose foocis sensibly. The concept of the Guidelines began with the 1977 Dietary Goals of the United States clevelopeci by the Senate Select Committee on Nutrition and Human Neecis.
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From page 181... ...
The most recent review of Canacia's national nutrition guidelines took place from 1987 to 1989 by two committees: one that consiclereci revisions to the RNIs and one that consiciereci consumer acivice and implementation strategies. This work resulted in the current Nutrition Recommendations (Health Canada, l990b)
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From page 182... ...
, which provide key messages clirecteci to consumers. These guidelines were clesigneci to be action-orienteci, positive statements that would leaci to the selection of cliets that meet the Nutrition Recommendations.
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