ARCHIVED - The Revision Process
The process to revise the Food Guide was evidence-based, linked to public health priorities and conducted in an open and transparent manner.
The decision to revise the Food Guide was made based on the findings of a thorough review of the 1992 Food Guide. As well as identifying many strengths, the review identified some challenges that Canadians were facing in understanding or using the information from the 1992 Food Guide. The review included an assessment of the 1992 Food Guide relative to updated standards for nutritional adequacy (Dietary Reference Intakes) an assessment of changes in the food supply and in patterns of food use from 1992 to 2002 and assessments of the use and understanding of the 1992 Food Guide by intermediaries (health professionals and educators) and by consumers. A stakeholder consultation was also conducted. Summary reports of these assessments are available.
In revising the Food Guide, Health Canada worked closely with three advisory groups an external Food Guide Advisory Committee, an Interdepartmental Working Group and the Expert Advisory Committee on Dietary Reference Intakes.
Throughout the revision, Health Canada consulted with Canadians from coast to coast including non-government organizations, academics, health professionals, government, industry and consumers.
A Food Guide tailored to Canada's Aboriginal people has also been developed and was released in April 2007. This resource recognizes the cultural, spiritual and physical importance of traditional Aboriginal foods as well as the role of non-traditional foods in contemporary diets.
Timeline for the Food Guide Revision
|Assessment of the 1992 Food Guide:
||Mid 2002 to
|Consultation with stakeholders on the 1992 Food Guide||Summer 2003|
|Meeting with stakeholders to share the findings of the assessment of the 1992 Food Guide and discuss next steps||January 2004|
|Announcement by the Minister of Health of the decision to revise the Food Guide||March 2004|
|Background work to develop the evidence base:
||Spring 2004 to
|Consultation with stakeholders
Regional meetings to inform stakeholders on Health Canada's proposed approach to update national dietary guidance and the package of resources proposed for the revised Food Guide
|Development of preliminary concepts for the revised Food Guide||Summer to
|Input of Multicultural Intermediaries into the Revision of Canada's Food Guide|
| Consultation with stakeholders:
||Fall 2005 to Spring 2006|
|Testing with end users:
||Winter 2006 to Fall 2006|
|Production of consumer resource and supporting materials:||Fall 2006 to Winter 2007|
|Release of the revised Food Guide:
Consultations on the Food Guide
An important part of the process to update dietary guidance in Canada involved ongoing consultation with stakeholders. Consultation has been undertaken at every stage beginning with the assessment of the 1992 Food Guide.
In addition to specific consultations, stakeholders were encouraged to contact Health Canada with their comments throughout the revision process.
An online survey was undertaken to receive input on the 1992 Food Guide from a number of perspectives.
Meetings were held across Canada to update stakeholders on the proposed directions for national dietary guidance and to seek feedback on the approach and the types of resources and tools that would be useful in delivering healthy eating messages to Canadians.
Fall 2005 to Spring 2006
A national consultation was launched at a meeting in Ottawa in November 2005 to present and seek feedback on draft design elements and proposed content for the revised Food Guide. This consultation had two components:
- An online questionnaire conducted on behalf of Health Canada by EKOS Research from February 15, 2006 to March 24, 2006
- Regional meetings held in the first two weeks of April 2006 in St. John's, Halifax, Montreal, Toronto, Winnipeg, Regina, Calgary and Vancouver.
An executive summary of the online consultation and a report on the regional meetings are available.
Food Guide Advisory Committee
The Food Guide Advisory Committee was an integral part of the revision of Canada's Food Guide. Twelve individuals were chosen for the varied perspectives they would bring from public health, health policy, nutrition education, disease prevention, industry and communication. Collectively, they represented national, provincial and local perspectives. The Food Guide revision benefited from their skills and knowledge. Details about the committee mandate are available in the Food Guide Advisory Committee Terms of Reference. A list of committee members is also available.
Food Guide Interdepartmental Working Group
The Interdepartmental Working Group was made up of thirteen representatives from across a number of federal departments for which changes to the Food Guide would have an impact. These individuals worked with the Office of Nutrition Policy and Promotion to contribute a broader perspective to the revision of Canada's Food Guide. The group's membership and mandate is outlined in the Terms of Reference.
Expert Advisory Committee on Dietary Reference Intakes
Dietary Reference Intakes (DRIs) are nutrient values that guide decision-making on nutrition policies and programs. Eleven people were appointed to advise Health Canada on how best to apply DRIs to promote the nutritional health of Canadians. Committee members provided scientific advice to the Office of Nutrition Policy and Promotion throughout the development of the food intake pattern.
Report a problem or mistake on this page
- Date modified: