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Dec 13, 2022 · Some forms of food processing, such as pasteurization, have public health benefits. However, processed foods and beverages have the potential to negatively impact health when their regular consumption is likely to contribute to excess sodium, free sugars, or saturated fat.
- Food and Nutrition Highlights 2020 - Canada.ca
This report will give you an overview of the work we...
- The Chief Public Health Officer's Report on the ... - Canada
Greater public awareness and improved education for food...
- Food and Nutrition Highlights 2020 - Canada.ca
Health Canada used the best available evidence to translate the science on food and health into healthy eating guidelines. This included evidence published between 2006 and 2018.1,2 To find out more about our evidence review, refer to the Food, Nutrients and Health: Interim Evidence Update 2018.
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Jan 22, 2019 · Healthy Eating recommendations factsheet. Healthy and delicious recipes. Healthy eating tips for infants, teens, parents, adults and seniors. Tips for meal planning, buying, and cooking healthy foods. Eating on a budget. Healthy eating and the environment.
- Overview
- On this page
- Welcome to Health Canada's annual highlights report
- Message from the Chief Medical Advisor
- Message from Chief Regulatory Officer
- Food and nutrition: 2020 in brief
- Key accomplishments
- Approved novel foods
- Approved food additives
- Approved infant formulas
Organization:
Published: 2021-07-12
ISBN: 2563-3376
Learn about what Health Canada is doing to improve the food environment in Canada, and make it easier for Canadians to make healthier choices, as well as our other accomplishments in 2020.
•Welcome to Health Canada's annual highlights report
•Message from the Chief Medical Advisor
•Message from Chief Regulatory Officer
•Food and nutrition: 2020 in brief
•Key accomplishments
•Promoting healthy eating
Pierre Sabourin,
Assistant Deputy Minister Manon Bombardier,
Associate Assistant Deputy Minister
Although the COVID-19 pandemic brought unprecedented changes to our lives and our work, we remain focused on ensuring Canadians continue to have access to safe and nutritious food. We also provided the information needed to make safe and healthy nutritional choices during these difficult times.
To support Canadians during this past year, we provided information to help them make healthy eating as easy as possible during the pandemic.
While there is no scientific evidence indicating that COVID-19 can be spread through food or food packaging, our scientists continue to monitor the situation closely and conduct research to identify any potential food safety risks. Their scientific advice informs every action we take to protect the safety of Canada's food supply.
Supriya Sharma,
Chief Medical Advisor
At a time when Canadians are navigating their way through a challenging time in their lives, we are providing easy-to-follow, science-based advice on how to eat a nourishing diet while guarding themselves from COVID-19. To assist Canadians in protecting themselves and their loved ones, we are offering comprehensive information on the pandemic and food safety.
If Canadians are having food delivered to their homes, we recommend using contactless payment whenever possible, and asking for contactless delivery if available (dropped in your trunk or on your doorstep, for example). Keep your distance, at least 2 metres, from the delivery person, and remember to wash your hands after receiving your order. Take care in putting your groceries away, ensuring that the items that need refrigeration find their way into the fridge, and remembering to wash your hands again after handling the food and food packaging.
Meal planning is especially important right now, to avoid shopping more than necessary. Maintaining and following a grocery list helps you be prepared at a time when we are advised to limit the number of trips to the grocery store, and number of household members doing the grocery shopping.
If you are grocery shopping in-person, use hand sanitizer, at the entrance, when it is available. Follow the 2 metres-apart rule from shoppers and staff. Wear a non-medical mask or face covering while out in public, particularly in crowded settings where it may not be possible to maintain a safe physical distance consistently from others. Avoid touching items you are not going to buy, and take care to avoid touching your eyes, nose, and mouth. As always, remember to wash your hands when you return home, and again after you've handled your grocery items.
David K. Lee,
Chief Regulatory Officer
The COVID-19 pandemic dominated our work as a regulatory authority for health products and food during the past year, but Canadian laws and regulations were challenged and new pathways were used during this unprecedented time.
To help enable Canadians' continued access to specialized food products, we developed an interim order to allow designated foods to be imported into Canada in the event of a shortage caused by possible supply chain disruptions or demand surges caused by the pandemic, while protecting the health of Canadians. We took this action to ensure that vulnerable Canadians would have continued access to the specialized food products they needed, such as infant formulas for babies who needed it. We used the interim order to permit the exceptional import of two infant formulas to ensure Canadians' continued access to the product despite supply chain challenges identified by the manufacturer.
Two years ago, the Government launched a targeted regulatory review of the agri-food and aquaculture sector. In response to the findings of this review, Health Canada committed to a suite of policy and regulatory initiatives to address barriers to growth and innovation, and to bring much needed agility and coherence to our food regulations. These commitments are the foundation of our Food Regulatory Innovation Agenda, which sets out a concrete plan for how we will change the way we regulate food to meet the needs of the future. While COVID required us to adjust some of our timelines, progress on key regulatory innovation commitments was made in 2020, and we will continue to build on this momentum.
Stakeholders have told us how important it is to have an agile regulatory system that will support innovation while protecting health and safety. In order to ensure that our regulatory framework can respond to the trends, challenges, and innovative products that may be emerging during the next five to 10 years, we have launched a foresight exercise. Having a better understanding of what the future may bring will ensure the continued effectiveness of our regulations. In this exercise, we are relying on strong expertise, in policy, the development of regulations, our science, and our monitoring activities, along with the insights shared by our stakeholders, to help us anticipate the demands that we will need to address. The exercise is giving us the knowledge and insights needed to inform the next phases of modernizing our food regulations.
Alfred Aziz,
Director General,
Office of Nutrition Policy and Promotion Karen McIntyre,
Director General,
Food Directorate
Although the importance of healthy eating and overall nutritional well-being is well recognized, the COVID-19 pandemic highlighted the difficulties Canadians face in maintaining a healthy diet.
Promoting healthy eating
Healthy Eating Strategy Healthy eating is key to the good health of Canadians, because we know that an unhealthy diet is a major risk factor for chronic diseases. While healthy eating is one of the best ways to protect and promote good health, a wide variety of factors influence our ability to make healthy food choices. Not only are our choices shaped by the food we have available in our homes, schools, restaurants, and grocery stores, they are also influenced by social media and advertising. Moreover, the changing and conflicting messages Canadians receive about what to eat can result in a lot of confusion. Our Healthy Eating Strategy aims to make it easier for Canadians to make healthier food choices by: improving the nutritional quality of foods improving healthy eating information protecting vulnerable populations Canada's food guide is an important resource for achieving this goal. Canada's food guide Since 1942, Canada's food guide has been a trusted source of nutrition information. With a focus on eating habits and recommended food choices, the food guide encourages Canadians to eat a variety of nutritious foods each day, be mindful of their eating habits, cook more often, and enjoy their food. Updated in 2019, the food guide is a mobile friendly web application, providing Canadians with easier access to information about healthy eating, wherever they are, at any time. It offers resources such as Canada's Healthy Eating Recommendations, and the food guide snapshot, an engaging visual that communicates guidance on food choices and eating habits. It also features Canada's Dietary Guidelines for Health Professionals and Policy Makers, which provides advice on: nutritious foods and beverages that are the foundation for healthy eating foods and beverages that can have a negative impact on health when consumed on a regular basis the importance of food skills as a practical way to support healthy eating the importance of creating supportive environments for healthy eating To help Canadians apply dietary guidance in their daily lives, the food guide includes recipes, videos, and tips on a variety of healthy eating topics. Canada's food guide by the numbers Number of: Food guide snapshots accessed*: 695,310 Translated snapshots accessed*: 57,364 e-newsletter subscribers: 52,300 Website visits: 2,945,000 Times content featured on social media: 1 million Food guide recipes accessed*: 800,000 * accessed = ordered + downloaded + viewed Top three recipes: Shakshouka Apple pie oatmeal Classic overnight oats Facilitating the use of Canada's food guide To meet the needs of Canadians, we continue to develop new food guide tools and resources with helpful advice on adopting healthy eating practices. Canada's food guide continued to evolve with new content added throughout 2020, with advice on adjusting recipes, improving eating habits, diets and food trends, and healthy eating during pregnancy and breastfeeding. New kid friendly recipes, and recipe videos were added to the website. Building and maintaining awareness of Canada's food guide In collaboration with the Canadian Nutrition Society, Health Canada conducted a three-month Student Ambassador Network pilot project to encourage nutrition and dietetics students to share the food guide's healthy eating recommendations throughout their university communities. Students organized a range of activities at 13 universities, including booths, cooking classes, presentations, workshops, and social media events/posts to raise awareness of healthy eating and the new food guide. The largest event took place over social media, with more than 2,000 participants. Reaching this demographic is important because youths and young adults represent one third of the Canadian population, and reflect Canada's diversity. Health Canada also recognizes that engaging and developing resources with and for young people can help instill long-lasting healthy eating habits. We continue to explore new, and innovative ways to involve and to reach these audiences. For example, we established two other networks of youths and post-secondary students to engage their peers about the food guide and healthy eating in 2021. These networks will also provide advice to Health Canada to inform educational activities and resources supporting use of Canada's food guide. In addition, in order to increase awareness of healthy eating recommendations, Health Canada also collaborated with Public Health Agency of Canada to support the production of a calendar featuring recipes from the food guide. The calendar, which included recipes such as corn, bean and squash soup (Three Sisters Soup), moose stew, and pork-and-apple skillet dinner, was mailed to the communities served by the Nutrition North Canada program. In addition to recipes, the calendar highlighted the recommendations from the food guide snapshot, and featured other helpful tips. Supporting healthy eating during the pandemic Being asked to reduce contact with others during the COVID-19 pandemic has meant that Canadians have been cooking more at home, thinking about how to plan their meals better to avoid visiting grocery stores more than necessary, and being more aware of the ingredients they have in stock at home. At the same time, some Canadians have also been reporting that they are consuming more junk foods and sweets. To help respond to the needs of Canadians during this challenging time, Health Canada developed webpages to support Canadians' healthy eating during the pandemic. The food guide's monthly newsletter was also adapted to provide subscribers with advice relevant to addressing the challenges many were experiencing. Newsletter topics included information on using non-perishable foods to build healthy meals, adjusting recipes when ingredients are limited, making better use of leftovers, and grocery shopping during the pandemic.
Supporting evidence-informed decision making
Assessing adherence to Canada's food guide In collaboration with the Canadian Institutes of Health Research, Health Canada hosted a Best Brains Exchange (BBE) event in March 2020, with discussions focused on developing tools to assess how Canadians are following the recommendations outlined by the food guide. The BBE aimed to engage researchers and policy experts in an open dialogue around how the proposed tools can be improved or adapted so that they are relevant and useful to a variety of users. Health Canada is using the experiences and knowledge shared at the BBE to develop and validate these new tools in collaboration with researchers. For further information regarding the discussions, check out the event summary. Updating the National Nutritious Food Basket In 2020, we updated the National Nutritious Food Basket to be consistent with the 2019 food guide. The food basket includes approximately 60 nutritious foods that are commonly consumed by Canadians. The food basket is used as a tool by provincial and territorial governments, as well as stakeholders, to monitor the cost of healthy eating within their regions. It serves as a reference to inform their health and social policies, and raises awareness about the relationship between poverty and food insecurity. Statistics Canada also uses the food basket to calculate the cost of the food included in the Market Basket Measure (MBM). The MBM of low income develops thresholds of poverty based on the cost of a basket of food, clothing, shelter, transportation, and other items for individuals and families representing a modest, basic standard of living. Food insecurity Our leadership in nutrition policy includes the facilitation of data collection and knowledge development on factors that promote, or are barriers to, healthy eating. There is a strong correlation between household food insecurity and negative nutritional and health outcomes, including higher rates of chronic conditions and premature deaths. To understand the impact of the COVID-19 pandemic on Canadians at risk of food insecurity, we worked with a leading Canadian food security expert and Statistics Canada to include questions on household food insecurity as part of the Canadian Perspective Survey Series. Conducted in May 2020, the survey found that almost one in seven Canadians (14.6%) reported living in a household with food insecurity in the previous 30 days. These results were more than a third higher than pre-pandemic estimates. These data help governments and other organizations across the country understand the state and nature of food insecurity, to help develop well-informed interventions, both in and outside the health sector, to support the conditions for healthy eating. Monitoring food and beverage advertising to children In 2020, we began implementing an evidence-based strategy to monitor food and beverage advertising across a range of media and settings. New methods and protocols were developed, where needed, to do this monitoring. This foundational work has enabled the monitoring activities currently underway, which provide Health Canada with key insights into the current state of food and beverage advertising to children. We know that children are particularly vulnerable to advertising that influences their food preferences and choices, which can shape their eating habits for the rest of their lives. Many Canadian children are exposed to such advertising regularly via digital platforms. At the same time, the reach of online advertising can be difficult to monitor and measure due to its complex nature. To gain a better understanding of how advertising is affecting children in the digital age and support countries in policy decision making, the World Health Organization (WHO) Europe developed the CLICK Monitoring Framework (a tool to assess the extent of children's exposure to advertising). Health Canada is now collaborating with WHO Europe to test the framework's methods and tools, and will be launching a pilot project in 2021 to assess the digital marketing of foods to children in Canada. In addition, Health Canada is monitoring the exposure of Canadian adolescents to food and beverage advertising on social media websites. The findings will generate new information regarding the levels of exposure to advertising, and insights into how adolescents engage with the food and beverage brands they see on social media. In addition, we continue to support the child-focused component of the International Food Policy Study (IFPS), which evaluates the impact of national-level food policies by conducting surveys across Canada, the U.S., Australia, Chile, the U.K., and Mexico. This ground-breaking study will support our efforts to monitor food and beverage advertising. It will also serve to inform our other healthy eating policies, while providing evidence of the impact of healthy eating policies at the international level. The IFPS conducts annual surveys to gather information on food and eating behaviours, including food sources and purchasing, food preparation and skills, food security, dietary patterns, and weight loss efforts. The initiative also collects data regarding the impact of dietary guidance (such as Canada's food guide), food advertising, and taxes on sugary drinks on consumption habits. While the first two cycles of IFPS collected data from adults only, Health Canada supported the expansion of the IFPS to include children and youth between the ages of 10 and 17 years. The IFPS's inclusion of this younger age group provides Health Canada with another valuable resource to inform policy. Having data on this age group also helps us assess how factors such as food advertising, the food guide, nutrition labelling, food security, sugary drink consumption, restaurant dining, nutrition information sources, and the nutrition environment at schools are influencing the eating habits of Canadian children and youths. Data collection and analysis on the child survey took place in 2019 and 2020, and a report will be released in 2021. Focus on… The Canadian Nutrient File The Canadian Nutrient File is a database that Health Canada developed and continues to update to help inform our policies, standards, regulations, risk assessments, and food-consumption surveys. The database contains information on the amount of nutrients in foods commonly consumed in Canada and reports on up to 152 nutrients in 5,690 foods. Accessible online, this valuable resource is used by hospitals, universities, food manufacturers, and the general public to positively influence healthy eating and promote better food choices. Sodium reduction in processed foods Our bodies need a small amount of sodium to be healthy. Too much sodium can result in high blood pressure, a risk factor for stroke and heart diseases, which are among the leading causes of death in Canada. Sodium reduction is a key component of the Healthy Eating Strategy, and Canada is committed to helping meet the World Health Organization's goal of reducing the global population's salt/sodium intake by 30 percent by 2025. As most of the sodium we consume comes in the form of processed and commercially prepared foods, Health Canada set voluntary sodium reduction targets for these categories of food in 2012. We have made incremental progress since the targets were established. In 2004, Canadians were consuming an average of 3,400 mg of sodium per day, but their consumption has now been reduced to 2,760 mg of sodium per day on average. This represents a 19% reduction in sodium intake since 2004. We continue to work toward our commitment of reducing salt consumption to an average of 2,300 mg per day, per person, to have a positive impact on the overall health of Canadians. After addressing the challenges faced by the food industry, we published revised voluntary reduction targets for sodium in processed foods in December 2020. Health Canada continues to encourage and work with the food processing sector to reach these targets by 2025, and will evaluate their progress. Promoting sodium reduction Health Canada is working with Colleges and Institutes of Canada to help raise awareness about the importance of sodium reduction. Our collaborative work includes the development of teaching materials to educate food technology and nutrition college students, as well as professionals, on reducing the use of salt or sodium-based ingredients when preparing food. The goal of this initiative is to raise awareness on how to reduce sodium in our food supply, particularly in the food produced by small, independent restaurants and food-service establishments. Focus on… Release of global protocol for measuring trans fats Thanks in part to the contributions from Health Canada's Nutrition Research Division, the World Health Organization released its Global protocol for measuring fatty acid profiles of foods with emphasis on monitoring trans fatty acids originating from partially hydrogenated oils in December 2020. The document's goal is to provide a comprehensive, global protocol for measuring the trans fat content of foods. This effort is important to the health of Canadians because the regular consumption of trans fats increases the level of bad cholesterol in the blood, and the risk of heart disease. Nutrition Science Advisory Committee Health Canada's newly established, Nutrition Science Advisory Committee (NSAC) held its first meeting on November 18, 2020. This group of external expert advisors was formed to provide us with scientific and technical advice on nutrition, in a timely and independent manner. The committee will provide advice in several key areas, such as emerging scientific trends that impact the nutritional health of Canadians, and the best practices for assessing and evaluating scientific evidence to inform public health nutrition policy. NSAC's advice will support Health Canada's efforts to use the best available evidence in fulfilling its mandate to support the nutritional health of Canadians. Focus on… Folic Acid As part of a healthy pregnancy, folic acid is vital to the growth of the baby's spine, brain and skull. Taking a daily vitamin supplement containing folic acid, a form of folate, can reduce the risk of a baby having a neural tube defect (NTD), such as spina bifida. The benefits of taking folic acid to reduce the risk of NTDs are highest during the very early weeks of pregnancy, at a point when most women do not yet know they are pregnant. Younger women, and those who are economically disadvantaged, tend to be more at risk for a folate deficiency, and thus of having a baby with NTD. Yet, women in other demographic groups tend to consume more than the recommended levels of folic acid. To help provide guidance, Health Canada scientists developed an optional statement that can be displayed on the packaging of pre-natal supplements, featuring clear information on the recommended folic acid dose. We also continue to monitor the population for a clearer picture of folate consumption for women of childbearing age in Canada, to reduce the risk of babies having NTD and to avoid overconsumption of the vitamin.
Monitoring the food environment
Trends in nutritional quality of the food supply Canada's food supply is extensive and dynamic, with close to 25,000 new products introduced over the past five years. The Healthy Eating Strategy takes a comprehensive approach toward improving the food environment, with initiatives aimed at improving the quality of the food supply. To monitor and assess the impact of the Healthy Eating Strategy on nutritional quality of the Canadian food supply, we are tracking the availability of foods high in nutrients of public health concern (saturated fat, sugars and sodium) on the Canadian market. Foods containing 15% or more of the daily value are considered "high" in these nutrients. Using 2017 nutrition data that University of Toronto collected about prepackaged foods, we established a baseline for the nutritional quality of the Canadian food supply. The baseline shows that about half the prepackaged foods sampled (just over 17,600) on Canadian store shelves in 2017 were high in at least one of the three nutrients of concern. Health Canada found that the following select food categories had a tendency to be high in nutrients of concern: bakery products, beverages, cheese, condiments and sauces, chips and snacks, frozen entrees and sides, candies, cookies, soups, deli meats, dried fruit, and plant-based meat alternatives. See the graph below. Figure 1: Number and percentage of prepackaged products from select food categories on grocery store shelves that are high in saturated fat, sugars and/or sodium in 2017 Using more recent market research data, Health Canada also looked at how the food supply changed after the launch of the revised food guide, specifically regarding plant-based foods. Canada's food guide recommends regular intake of vegetables, fruit, whole grains, and protein foods, and among protein foods, to consume plant-based more often. Between the launch of the new food guide in January 2019, and December 2020, 120 plant-based products entered the Canadian market. Of these new products, many are dairy alternatives (30%), snack foods (26%), processed meat, fish, or egg alternatives (15%), and desserts (11%). Although plant-based, many of these products are not in line with Canada's food guide recommendations. More than half of the new plant-based, processed alternatives to meat, fish or eggs were high in sodium. In addition, the majority of the plant-based desserts were high in sugars and saturated fat (for example, containing 15% or more of the daily value for these nutrients of concern). Moreover, more than one third of dairy alternatives, snacks, and processed meat, fish, or egg alternatives were high in saturated fat. Figure 2: Number of new "plant-based" products since Canada's Food Guide launch in January 2019 Figure 2: Number of new "plant-based" products since Canada's Food Guide launch in January 2019: Text description Focus on… Vitamin D Vitamin D is an essential nutrient for bone health, and many other functions in the human body. You can get vitamin D from the sun, supplements and food. In Canada, there are very few foods that contain vitamin D. The purpose of adding vitamin D to food is to help Canadians maintain the levels needed for health. Examples of foods that are sources of vitamin D include milk, fortified plant-based beverages, fatty fish, egg yolks and margarine. For Canadians over the age of 50, a daily vitamin D supplement of 400 international units is recommended. While Health Canada's research shows that most Canadians have adequate vitamin D levels, some population groups may be at risk of vitamin D deficiency. To learn more about these higher risk groups, Health Canada's researchers are studying more than 30,000 Canadians through the Canadian Health Measures Survey.
1.Soy Leghemoglobin (LegH) Preparation in Simulated Meat Products at Levels up to 0.8%: This preparation contains a soy leghemoglobin (LegH) protein from soybean. The preparation is added to simulated meat products to provide nutrition, and the flavour and aroma of traditional animal-derived ground beef.
2.Lactospore: This is a particular strain of the microorganism Bacillus coagulans to be added to a variety of foods as a food ingredient.
3.Ahiflower Oil as an Ingredient in a Broad Range of Food Categories: This oil is produced from the Buglossoides arvensis plant to be used in a broad range of food categories.
4.Refined oil derived from DHA Canola NS-B50027-4: This canola was developed to produce an oil containing high levels of the omega-3 fatty acid docosahexaenoic acid (DHA). The refined oil was approved for food use.
5.Herbicide Tolerant Corn - MON 87429: This corn was developed to be herbicide tolerant.
6.Simplot Potato Event Z6: This potato was developed to have reduced black spot bruising, resistance to late blight, as well as reduced levels of free asparagine and reducing sugars (glucose and fructose) in tubers.
1.Glucose Oxidase from Aspergillus niger J39: The List of Permitted Food Enzymes was modified to enable the use of glucose oxidase from Aspergillus niger J39 in bread, flour, whole wheat flour, pasta, unstandardized bakery products, and in certain shredded cheeses just prior to their packaging.
2.Lycopene Extract from Tomato: The List of Permitted Colouring Agents was modified to enable the use of lycopene extract from tomato in certain non-carbonated, sweetened, flavoured water-based beverages to which vitamins and minerals nutrients have been added, and in sports drinks.
3.Aspergillus fijiensis as a Source Organism for Invertase: The List of Permitted Food Enzymes was modified for invertase (Aspergillus japonicus) in sucrose used in the production of fructooligosaccharides by updating this to "Aspergillus fijiensis", to reflect a re-identification of the original source organism.
4.Potassium Phosphate, dibasic: Certain lists of Permitted Food Additives were modified to extend the use of potassium phosphate, dibasic, to the same foods and same levels of use as is currently permitted for sodium phosphate, dibasic.
5.Phospholipase from Aspergillus oryzae AT969: The List of Permitted Food Enzymes was modified to enable the use of phospholipase from Aspergillus oryzae AT969 in bread, flour, whole wheat flour and unstandardized bakery products.
6.Benzoic Acid and its Salts: The List of Permitted Preservatives was modified to enable the use of sodium benzoate as a preservative used at a maximum level of 1,000 ppm in oyster-flavoured sauce.
1.New colorant of closures of plastic containers used for packaging of powdered infant formula: addition of a new colorant for the top closures of plastic infant formula containers used for powdered infant formula.
2.Similac Advance Relaunch of S172: a relaunch of Similac S172 with a new packaging (metal cans), new fill weight (700 grams) and a new name; Similac Advance with Omega-3 and Omega-6 Infant Formula.
3.Similac Pro-Advance: New infant formula with 2'-fucosyllactose (2'-FL) and short-chain fructooligosaccharides (scFOS).
4.Similac Advance Step 1 and Step 2 concentrated liquid in 385 ML metal cans: minor changes to ingredient levels and labelling instructions.
5.President's Choice Organics Omega + with iron infant formula: major changes to labelling instructions.
6.Amendment to Arachidonic Acid (ARA) and Docosahexaenoic Acid (DHA) Fortification Levels in Non-GMO, Milk-Based Infant Formula Powder with ARA, DHA, and GOS: increases to the amounts of ARA and DHA and changes to label nutrition information.
Apr 14, 2022 · This report is based on the best available scientific evidence. It contains healthy eating guidelines and considerations that are relevant and applicable to the Canadian context. The report is presented in four sections: Section 1 focuses on nutritious foods and beverages that are the foundation for healthy eating.
Section 2 explains why food systems matter for public health policy and practice. It describes their importance for meeting populations’ nutritional needs and highlights key issues with Canada’s industrial food systems, the dominant type of food system in the country.
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Greater public awareness and improved education for food consumers, producers and handlers prevents food-borne illnesses. Targeted efforts in science and technology can improve food and water safety. Better food handling and preparation prevents many cases of food-borne illnesses.
