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This textbook provides the novice learner with a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/ Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.
The guide provides the Government of Canada's interpretation of the new regulations related to the front-of-package nutrition symbol labelling that came into force on July 20, 2022. It is intended to help regulated parties become familiar with core elements of the regulations.
- Learning Outcomes and Legend
- Legend
- About eCampusOntario
- About the Authors
- Multi-media Consultant
- Medical Artist
- Video Editing and Support
- eCampusOntario team
- Special thank you to video participants:
- License
- Key Takeaways
- Reflecting on Healthy Eating Along a Continuum
- Food Safety and Accessibility
- Time Constraints and Food Skills
- best before
- entry-to-practice competency
- evidence-informed healthcare and decision making
- expiration date
- inequities
- nutrition facts tables
- positionality
- primary care
- reflexively
- relational approach
- relational inquiry
- secondary care
- social determinants of health
- subjective assessment
- tertiary care
This textbook is best viewed online in the “Read Book” format available through Pressbooks. The Read Book format enables all accessible multimedia content. Users can also download a PDF or request a print copy through eCampusOntario’s Open Library.
Throughout this text you will encounter various learning–teaching strategies. Here is a short summary: Textual information describes the content. Points of Consideration provide additional information to push your thinking beyond the main point to consider in practice. Points of consideration are visually separated from the rest of the textual info...
eCampusOntario is a not-for-profit corporation funded by the Government of Ontario. It serves as a centre of excellence in online and technology-enabled learning for all publicly funded colleges and universities in Ontario and has embarked on a bold mission to widen access to post-secondary education and training in Ontario. This textbook is part o...
Jennifer L. Lapum, RN, BScN, MN, PhD, Professor, Ryerson University, Faculty of Community Services, Daphne Cockwell School of Nursing, Toronto, ON, Canada Oona St-Amant, RN, BScN, MScN, PhD, Assistant Professor, Ryerson University, Faculty of Community Services, Daphne Cockwell School of Nursing, Toronto, ON, Canada Rezwana Rahman, BScN, RN, Hospit...
Neal MacInnes, MA, BA, Academic Information and Communication Technology Supervisor, Lawrence S. Bloomberg Faculty of Nursing, University of Toronto, Toronto, Ontario, Canada
Christine Shan, BSc., Master of Science in Biomedical Communications student, University of Toronto, Toronto, Ontario, Canada
Jing Cai Han, BTech, Video editor, Office of eLearning, Ryerson University, Toronto, Ontario, Canada
Lindsay Woodside, HBA, OCT, MA, Program Manager, Nursing OER, eCampusOntario Lena Patterson, BA, MA, Senior Director, Programs and Stakeholder, eCampusOntario Emily Carlisle, BA, MLIS, Editorial Lead, Open at Scale, eCampusOntario
Yasmin Khatau, BASc, PTS, MPH student, University of Toronto, Toronto, Ontario, Canada Dr. Shelagh McCartney, OAA, MRAIC LEED AP, Associate Professor, School of Urban and Regional Planning, Ryerson University, Toronto, Ontario, Canada Dr. Ian Mosby, PhD, Assistant Professor, Department of History, Ryerson University, Toronto, Ontario, Canada Dr. Li...
This textbook is licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) license, which means that you are free to: SHARE – copy and redistribute the material in any medium or format. ADAPT – remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as l...
Health professionals play an integral role in helping and empowering clients to better understand nutrition labelling and incorporate it into healthy eating patterns and food choices. As a health professional, it is important that you: Understand the legal requirements of nutrition labelling so that you can have informed discussions with clients an...
In addition to assessing the client, you need to assess and reflect on your own values and beliefs about healthy eating and food practices. Like all health professionals, you may hold assumptions about what constitutes “healthy” eating and may place value on certain foods. Eating is a very personal and intimate experience that is informed by a vari...
You need to incorporate accessibility into your assessment and planning in order to understand a client’s capacity to acquire and store healthy foods. Accessibility in terms of the food guide refers to the financial and geographical capacity to purchase safe and healthy foods and beverages. There have been several sociological terms to define a com...
The new food guide encourages cooking at home, eating with others, and enjoying food, (Health Canada, 2019) which speaks to the contextual complexities of healthy eating. Eating healthy is not just about consuming nutritious foods. There is acknowledgement that eating is a process that requires time, resources, and knowledge. Many people will tell ...
Anticipated amount of time an unopened food product keeps its freshness, taste, nutritional value, or any other qualities claimed by the company, when stored properly.
Competencies expected upon graduation and entry into practice and registration with the College of Nurses.
The combination of current and rigorous evidence with social context to inform healthcare and decision making.
The date in which a food product should be consumed or discarded.
Avoidable, unfair and unjust access to and distribution of resources.
Information on nutrition labels about serving size, calories, nutrients, and the percent daily value of nutrients.
A person’s stance or position related to their beliefs and values.
Intervening by preventing a disease or health problem before it arises.
In the context of nursing, it involves examining the interplay between your positionality, thinking and actions, and how this influences you and the client.
Assuming each person is a relational being who is influenced by those around them, their communities, and social and cultural processes.
Assuming each person is a relational being who is influenced by those around them, their communities, and social and cultural processes.
Reducing the potential impact of a disease or health problem with screening, early detection, and intervention in the earliest phases.
Reducing the impact of an ongoing or chronic disease or health problem.
Reducing the impact of an ongoing or chronic disease or health problem.
Reducing the impact of an ongoing or chronic disease or health problem.
Food labelling regulations require that an ingredient statement be shown on the package near the Nutrition Facts table. New labelling regulations initiate changes that make the ingredient statement easier to read and understand. The changes require that the ingredient statement be shown using black type on a white or light
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Jul 6, 2022 · At the same time, industry practices and international standards have evolved, creating a need for appropriate changes to Canada’s food labelling regulations. Since 2013, CFIA has conducted three phases of public consultation that identified the following issues in food labelling:
Mar 14, 2024 · Get information on food label requirements and buying food grown or prepared in Canada. Also learn how to understand food labels and report a labelling concern.
People also ask
Who is covered by Canada's New food labelling regulations?
Who is responsible for enforcing food labelling regulations in Canada?
What is a food label?
Are Canadian Food Labelling Rules modern?
What is Canada's New nutrition symbol labelling guide?
Do food labelling requirements reflect current market realities?
Labelling requirements, claims, understanding labels, legislative framework, food fraud, notices to industry and updates.
