Changes to Nutrition Labels:
Wednesday, December 13, 2016 Federal Health Minister Jane Philpott announced amendments to the Food and Drug Regulations related to the list of ingredients and nutrition facts table on food products.
Health Canada said the strategy aims to make healthy food choices easy, for example, by having the food industry:
• Reduce sodium in processed foods.
• Eliminate industrially produced trans fats.
• Provide more information about sugars and food colours.
• Introduce restrictions on the commercial marketing of unhealthy foods and beverages to children.
Sugar-based ingredients (like glucose-fructose, honey, malted barley or fancy molasses) will be grouped under the name "sugars" in the list of ingredients. However, added sugars will not be separated on the label and will remain under “total sugars” leaving consumers still unaware of extra sugar added to products.
There will be a 5-year transition period for labels. The food industry has until 2021 to be fully compliant with the new regulations.
You can read the full article at http://www.cbc.ca/news/health/nutrition-labels-1.3896262.
You may also be interested to read Kelly Crowe, CBC News, analysis of the new food label regulations titled: Sugar's on the food label, but you'll have to guess how much has been 'added': Lobbying by food industry means Canada food labels won't list 'added sugar'. http://www.cbc.ca/news/health/sugar-canada-food-label-1.3899324. It is a great article to spark some class discussion on natural and added sugars.
In October 2013, the Fifth Estate aired an episode called The Secrets of Sugar which investigates the food industry’s knowledge of sugar and its impact on health. This fits right in with your class discussions on natural vs. added sugar. It also fits in well with research methods and bias. You can read the episode summary at http://www.cbc.ca/fifth/episodes/2013-2014/the-secrets-of-sugar the 45 minute episode can also be viewed online at http://www.cbc.ca/player/play/2675574913/.
This week’s member only resource: Homemade macaroni and cheese recipe and lab report. This lab was used in HFA 4C as part of the childhood nutrition lessons.
“Educators play an important role in promoting children and youth’s well-being by creating, fostering, and sustaining a learning environment that is healthy, caring, safe, inclusive, and accepting. A learning environment of this kind will support not only students’ cognitive, emotional, social, and physical development but also their mental health, their resilience, and their overall state of well-being. All this will help them achieve their full potential in school and in life” (Social Science and Humanities Curriculum document, Ministry of Education, 2013).
This week’s members’ resource is an experiential learning activity that helps to support the goals outlined above from the SS & H curriculum document.
The project, which can be used in various Family Studies courses - including HHD30, HHS4U/C, HHG4M, HPW3C, HPC3O, AND HPD4C - is an excellent way for students to experience first hand what it is like to work with developmentally delayed children and/or youth. The members’ resource includes a student handout and assessment tools that can be easily modified to suit the learning goals of your unique classroom and course.
Did you know Health Canada is revising Canada’s Food Guide? From October 24th-December 8th the public is asked to participate in their Phase 1: Public Consultation Workbook. You can to go http://www.foodguideconsultation.ca and fill out a short survey. Why not incorporate it into your foods classes and have students input their own ideas? Health Canada will use the public’s input to:
• identify ways to effectively communicate nutrition information to Canadians
• develop healthy eating recommendations and policies
• better understand different audiences’ use of healthy eating recommendations.
Take a moment to read Leslie Beck’s suggestions in the Global and Mail http://www.theglobeandmail.com/life/health-and-fitness/health/leslie-beck-my-wish-list-for-canadas-new-food-guide/article32595121/ she brings up some great points to use in a class discussion.
This week’s member only resource is a worksheet on the History of Canada’s Food Guide using a YouTube video. Both the video worksheet and answer key are included.
This week’s E-blast was prepared by Jennifer Hill
Being able to log in does not mean your membership is up-to-date. The membership year runs from September 1 - August 31. To access members only resources, a current membership is required. Current members have had to renew their membership on or after September 1, 2017.