Nutrition Labeling .... What's
your opinion?
Health Canada is inviting Canadians to help make the nutrition information on
food labels more effective in promoting healthy eating. The improvement process
was sparked in part by concern over high rates of chronic conditions, such as
heart disease, obesity and diabetes which are affected by diet.
Canadians, frustrated by food labels that are confusing, hard to read, or
contain no nutrition information at all, have made it known to the Department
that they want the nutrient content of their foods presented in a meaningful,
useful and consistent way.
Health Canada's goal is to improve its policy on nutrition information panels
the part of the food labels that currently lists the amount of energy
(calories), protein, fat and carbohydrates in the food to ensure Canadians have
the nutrition information they need to make healthier food choices.
The first step in this process was to work with health experts to decide which
nutrients should or could be listed on Canadian food labels. Nutrients are
substances that provide nourishment and aid in the growth and healthy
functioning of the body. The second step involved consumer research to discover
the most user-friendly way to present the information. Even so, several key
questions remain unanswered. In particular, the government is encouraging public
comment on the issues that follow.Healthy Eating
When it comes to food, many Canadians aren't making the choices necessary for
good health. How do we know? Because their eating patterns are contributing to
high rates of nutrition related chronic. Although chronic diseases such as
cardiovascular disease, diabetes and osteoporosis have many causes and
contributing influences, healthy living is known to significantly improve
people's chances of living longer, free of these diseases.
Healthy living means being active and eating well. Healthy eating emphasizes
whole grains, breads, cereals, vegetables and fruits which are rich in nutrients
and fibre. It also means limiting nutrients such as fat, saturated fat, and
sodium and including adequate amounts of nutrients such as calcium.
To help consumers choose healthier foods, effective nutrition labeling provides
people with useable information about nutrients important for health. But the
nutrition information panel alone is not a recipe for healthy eating; it is
merely a tool. It can be used to make more informed food choices, in conjunction
with other sources of healthy eating information such as Canada's Food Guide to
Healthy Eating.
Some Facts About Cardiovascular Disease (heart disease and stroke)
the leading cause of death in Canada three in four adults have at least
one of the major risk factors for cardiovascular disease, such as smoking, high
blood pressure, high blood cholesterol or a sedentary lifestyle choosing
an active lifestyle, combined with a diet that limits fat, saturated fat and
sodium, while emphasizing fibre, reduces the risk of developing cardiovascular
disease.
Osteoporosis (brittle bones)
affects one in four women and one in eight men over the age of 50; 2 million
Canadians are at risk of developing the condition during their lifetime adequate
intakes of calcium and Vitamin D contribute to a lowered risk of developing
osteoporosis.
Obesity
nearly half of Canadians (46%) are at least somewhat overweight; nearly onethird
(31%) are obese to the point of probable health risk excess weight is
linked to cardiovascular diseases, high blood pressure, certain cancers and
diabetes when more calories are eaten than are used up in daily activity,
weight gain results.
Diabetes
1.5 million Canadians have been diagnosed but another 750,000 people may have
the disease without knowing it
if the condition is not properly controlled, it can lead to kidney failure,
blindness, circulatory problems and cardiovascular disease healthy eating
patterns and regular physical activity are crucial in delaying or preventing the
onset of diabetes, and in controlling the condition for those already affected
important nutrients in diabetes control include carbohydrate, fat, saturated
fat, dietary fibre, protein and calories 77% of individuals with diabetes
use the current nutrition information panel, compared to 70% of the overall
population.
Iron imbalance
iron is needed to make hemoglobin, the red blood cell molecule that transports
oxygen through the body inadequate iron intake, particularly for high risk
groups such as young children, women of childbearing age and pregnant women is a
concern.
Copyright © 1997
CompanyLongName
Last modified: September 30, 2005
|
