Nutrition and Health,

Grade 12, University

Preparation(HFA4U)
Unit 1 – Lesson 10
The History of The Food Guide

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Learning Goals
B2.1 explain why Canada’s Food Guide has changed over time
B2.4 explain the differences in the underlying concepts and
recommendations of food guides from other countries

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Success Criteria
 I understand the importance of Canada’s food guide
 I can explain how it has changed over time
 I understand the key food guide recommendations and the
underlying reasoning

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What is a Food Guide? - Review

• A food guide is a tool for planning a healthy and balanced diet
• It is a “guideline” that provides flexibility and allows users to
make choices following evidence-based recommendations
• Different countries have designed their own food guides

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Different countries have designed their own food guides based on:

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Canada’s Food Guide

• Eating Well with Canada’s Food Guide is maintained by Health Canada to
help Canadians make informed decisions and eat a healthy and balanced
diet.
• The guidelines are based on scientific research and input from
professionals including doctors and dietitian

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A Guided Tour of the Canada Food

Guide

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The History of Canada’s Food Guide

• The first food guide was
released in 1942 as The
Official Food Rules
• This was in response to
malnutrition being a
widespread problem
• The first for guide helped
individuals meet about
70% of their nutritional
requirements

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Canada’s Food Rules - 1944

• Two years later, the name of the guide was changes to
Canada’s Food Rules
• Recommendations were changed to help users meet 100% of
their dietary needs
• In 1944 a new food guide titled Canada’s Food Rules was
published. Recommended daily consumption amounts were
increased from 70 per cent to meeting 100 per cent of the
dietary standards. This version of the food guide
recommended drinking more milk than the 1942 version.
The guide also recommended that Canadians drink water
and cook with iodized salt. In promoting Canada’s

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Canada’s Food Rules - 1949

• Changes were made to emphasize: milk, fruits and
vegetables, and whole-grains
• Fortified foods were also introduced

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The History of Canada’s Food Guide

• In 1962 the name was changed to Canada’s Food Guide
• The new guide included greater range of foods and allowed for more
flexibility

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Eating a Variety of Foods from Each Group Every Day -

1977
• In 1962, metric serving sizes were added
Changes incorporated the results of a
nationwide food survey conducted by
Health Canada
• The different needs based on age, gender
and activity level were also noted

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Eating a Variety of Foods from Each Group Every Day -

1982
• This was very similar to the 1977
edition, but also included
• It recommended balancing energy intake
from food with output due to physical
activity for the purpose of weight
management
• It further encouraged moderation - i.e.
limiting intake of fat, sugar and alcohol

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Canada’s Food Guide to Healthy Eating -

1992

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Current: Eating Well with Canada’s Food

Guide

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The Food Groups

1. There are four major food groups (Already Discussed):
- Vegetables and Fruits
- Grain Products
- Milk and Alternatives
- Meat and Alternatives
2. Other recommendations on the food guide include:
- Intake of fats and oils
- Drinking water
- Physical Activity

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Homework: The History

of The Food Guide

• In the resources section you will find the

The History of The Food Guide homework
handout.
• You should review the lesson notes and
then proceed to solve the homework
questions.
• Submit your work to the Dropbox called
U1L10: Homework.

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HFA4U
UNIT 1 Lesson 10