Chapter 2- Nutrition Tools: Standards & Guidelines
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, - Visual chart is created
1977 - Food is classified into groups instead of just words
- The same visual chart which was created in 1977 was expanded upon.
- Food guide looks the same but there was some added words such as
1977-1982
"moderation" and "energy balance" throughout the day
- The rainbow terminology comes out, which divides different food groups intodifferent colours
- Yellow- grain products
- Green- fruit and vegetables
1992 - Blue- milk and alternatives
- Red- meat and alternatives
- This was released in 2007
- It said that most of the days calories should be consumed from the 4 differentcategories
Conveying Canada's Messages to
(whole & enriched grain products, fruits & vegetables, lean meat products and milk products)
Consumers
- Look at chart on desktop
- Amount of servings per day for male and female and age group.Looks at age
groups: 2-3, 4-8, 9-13, 14-18, 19-50, 51+
Trends:
Recommended Number of Food Guide -Vege+ Fruits- as you age it increases. Once you hit age 19-50 it remains around 7-
Servings Per Day 8 F and 8-10 M then decreases 51+
- Grains- increases with age. Decrease for males at age 51
- Milk- as you age it gets higher until 19-50 2 servings for M+B, 51+ 3 servings for
M+B (around puberty more calcium needs to be consumed for bone growth)
- Meat- Goes up with age. 19-50 F= 2, B= 3
Amount recommended:
- 125 mL/ 1/2 cup= fresh, frozen or canned vegetables, cooked leafy vegetables,fresh
frozen or canned fruit and 100% juice - 250 mL/ 1 cup= raw leafy vegetables
Recommendations:
Food Guide Serving- Vegetables and - Eat at least one green and one orange vegetable per day. (green vege= broccoli, spinach,
Fruits romaine lettuce. Orange vege= carrots, winter squash, sweet potatoes)
- Choose vegetables and fruits prepared with no added salt, fat, sugar
- Have vegetables and fruit more often than juice
Amount recommended:
- 30g- cold cereal
- 35g- one slice of bread, half a pita or tortilla
- 45g- half a bagel
- 125 mL/ 1/2 cup- cooked rice quinoa or bulgur, cooked pasta or couscous- 175 mL/ 3/4 cup-
hot cereal
Food Guide Serving- Grain Products
Recommendations:
- Make at least half of your grains products, whole grains such as whole barley,quinoa, rice,
breads, oatmeal, whole-wheat pasta
- Choose grain products lower in salt, fat or sugar- compare labels, when addingsauces use a
small amount
2/8
1/8
, - Visual chart is created
1977 - Food is classified into groups instead of just words
- The same visual chart which was created in 1977 was expanded upon.
- Food guide looks the same but there was some added words such as
1977-1982
"moderation" and "energy balance" throughout the day
- The rainbow terminology comes out, which divides different food groups intodifferent colours
- Yellow- grain products
- Green- fruit and vegetables
1992 - Blue- milk and alternatives
- Red- meat and alternatives
- This was released in 2007
- It said that most of the days calories should be consumed from the 4 differentcategories
Conveying Canada's Messages to
(whole & enriched grain products, fruits & vegetables, lean meat products and milk products)
Consumers
- Look at chart on desktop
- Amount of servings per day for male and female and age group.Looks at age
groups: 2-3, 4-8, 9-13, 14-18, 19-50, 51+
Trends:
Recommended Number of Food Guide -Vege+ Fruits- as you age it increases. Once you hit age 19-50 it remains around 7-
Servings Per Day 8 F and 8-10 M then decreases 51+
- Grains- increases with age. Decrease for males at age 51
- Milk- as you age it gets higher until 19-50 2 servings for M+B, 51+ 3 servings for
M+B (around puberty more calcium needs to be consumed for bone growth)
- Meat- Goes up with age. 19-50 F= 2, B= 3
Amount recommended:
- 125 mL/ 1/2 cup= fresh, frozen or canned vegetables, cooked leafy vegetables,fresh
frozen or canned fruit and 100% juice - 250 mL/ 1 cup= raw leafy vegetables
Recommendations:
Food Guide Serving- Vegetables and - Eat at least one green and one orange vegetable per day. (green vege= broccoli, spinach,
Fruits romaine lettuce. Orange vege= carrots, winter squash, sweet potatoes)
- Choose vegetables and fruits prepared with no added salt, fat, sugar
- Have vegetables and fruit more often than juice
Amount recommended:
- 30g- cold cereal
- 35g- one slice of bread, half a pita or tortilla
- 45g- half a bagel
- 125 mL/ 1/2 cup- cooked rice quinoa or bulgur, cooked pasta or couscous- 175 mL/ 3/4 cup-
hot cereal
Food Guide Serving- Grain Products
Recommendations:
- Make at least half of your grains products, whole grains such as whole barley,quinoa, rice,
breads, oatmeal, whole-wheat pasta
- Choose grain products lower in salt, fat or sugar- compare labels, when addingsauces use a
small amount
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