Canada’s first food guide, the Official Food Rules, was introduced to the public in July 1942. This guide acknowledged wartime food rationing, while endeavoring to prevent nutritional deficiencies and to improve the health of Canadians. Since 1942, the food guide has been transformed many times – it has adopted new names, new looks, and new messages, yet has never wavered from its original purpose of guiding food selection and promoting the nutritional health of Canadians.
Role of food guides
Food guides are basic education tools that are designed to help people follow a healthy diet. They embody sophisticated dietary analysis, and merge national nutrition goals, data from food consumption surveys, and issues of food supply and production. They translate the science of nutrient requirements into a practical pattern of food choices, incorporating variety and flexibility
Eat fresh fruits and vegetables
Consume nuts, seeds, whole grains
Limit processed foods. Stop consuming sugar based drinks
Eat seafood and limit meat consumption