The evolution of Canada’s Food Guide

Guiding the food selections of Canadians through the years and multiple iterations

By Sean Tarry

For more than 80 years, Canada’s Food Guide has been the authority with respect to guiding the food choices of Canadians from coast-to-coastto-coast. There have been a total of nine iterations of the Guide developed through the years, including the most recent edition which was released in 2019. And, it’s undergone a number of different name changes and makeovers. However, what’s remained the same is the publication’s purpose: to guide the food selections and promote the nutritional health of Canadians.

Introduction of the Guide

First introduced in 1942 as Canada’s Official Food Rules, it served as a means to guide Canadians across the country concerning proper nutrition during a wartime period when rations were not uncommon. Identifying six food groups (Milk; Fruit; Vegetables; Cereals and Breads; Meat, Fish, etc.; and Eggs) and the recommended daily servings, authors of the publication were forced to base its “rules” on 70 per cent of the dietary standard in light of limited access to certain foods. Just two years later in 1944, the publication was renamed Canada’s Food Rules which included an expansion of the Meat and Fish food group to include cheese and eggs, in addition to a recommendation to use iodized salt.

Early changes

Subtle but important changes were made to the Rules in 1949 based on feedback and insights provided by teachers across the country who had amassed a breadth of experience using the publication within their curriculums. For instance, “at least” was added to the Milk group to accommodate the greater energy needs of some individuals. And, advice about fish oil was replaced with a recommendation for a Vitamin D supplement since dietary surveys of children had uncovered inadequate intakes of the vitamin.

Industry evolution

An updated version was not developed for another 12 years, when in 1961 it was again renamed, this time becoming Canada’s Food Guide. And, as a result of an evolution of methods related to food processing, storage, and transportation, the types of food that were available to Canadians throughout the year began to evolve as well. For instance, citrus fruit made its debut in the Guide as a result of a boom in the development of highways throughout the continent, allowing for the transport of new foods into the Canadian market.

Impact of diet on cardiovascular health

More than a decade-and-a-half passed before the next iteration of the Guide was published in 1977. This version didn’t contain too many changes of significance. But it did pare the number of food groups down from five to four with the merging of fruits and vegetables into the same group. In 1982, however, following the submission of the landmark Report of the Committee on Diet and Cardiovascular Disease to Health Canada, a revision to the Guide was prompted in order to take into account the relationship between a healthy diet and the prevention of heart disease and other chronic diseases.

Dietary philosophy shift

The 1992 updated edition, which was named Canada’s Food Guide to Healthy Eating, marked a new era in the Guide’s nutritional direction. It was accompanied by a shift in philosophy which embraced a total diet approach when choosing foods rather than the traditional foundation diet concept. The total diet approach brought with it wide ranges of serving suggestions from the four food groups to reflect the varying energy needs for different ages, body sizes, activity levels, genders and conditions such as pregnancy and nursing.

All-in-one tool

The penultimate updated edition of the publication released in 2007 saw another name change, this time titled Eating Well with Canada’s Food Guide. Designed as an all-in-one tool, this version of the Guide served to address some of the challenges that were identified in the previous iteration while building on its strengths, including its consistency with current science. In addition, for the first time, the 2007 Guide was translated into 10 different languages in addition to English and French. A tailored Food Guide for First Nations, Inuit and Métis was translated into Cree, Ojibwe and Inuktitut. in addition to English and French. And, a significant online component was developed which included a range of resources and tools.

Today’s Guide

The current iteration of Canada’s Food Guide, released in January 2019, maintains the purpose that it’s been intended to serve all along, recommending that Canadians eat a variety of healthy foods every day, including an appropriate amount of vegetables, fruits, protein foods, and whole grains. It also suggests that people adopt water as their drink of choice in order to properly and effectively quench the body’s metabolic functions. In addition, the Guide makes the following recommendations concerning health behaviours and habits related to eating:

• Be mindful of eating habits

• Cook more often

• Enjoy food

• Eat meals with others

• Use food labels

• Be aware of food marketing

• Limit foods high in sodium, sugars or saturated fat

• Involve others in planning and preparing meals

• Notice when you are hungry and when you are full

• Serving size vs. proportion

Addressing the last point (serving size vs. proportion), the current Guide includes an updated approach concerning recommended servings. Rather than recommending specific servings of food from the four food groups, a proportional diet is suggested, which contains 50 per cent of an individuals daily calories coming from vegetables and fruits, 25 per cent from whole grain foods, and 25 per cent from protein foods.

Maintained purpose

Canada’s Food Guide continues to evolve, as it has done for more than eight decades now, adapting recommendations based on a number of different factors and variables. And, through its evolution and adaptations, it’s maintained the same overarching purpose focused on guiding Canadians’ food choices while promoting the nutritional health of everyone in the country.

Behind Canadian food?

We’re behind you.

We’re FCC, the only lender 100% invested in Canadian food, serving diverse people, projects and passions with financing and knowledge.

Let’s talk about what’s next for your business.