Setting Dietary Guidance: the Canadian Experience

This article outlines processes underlying recent dietary guidance in Canada. In 1977, Nutrition Recommendations for Canadians were adapted from the Report of the Committee on Diet and Cardiovascular Disease. In the late 1980s, as science revealed new relationships between dietary patterns and chronic disease, the unified front of consistent dietary guidelines began to crumble when researchers and health organizations began to provide "unique" dietary advice. Evolution in health promotion concepts during this time, combined with the need for updated dietary guidance, influenced Health Canada to appoint two advisory committees in 1987. The Scientific Review Committee was charged with describing the dietary pattern that would supply recommended levels of essential nutrients while reducing risk of chronic disease, resulting in updated Nutrition Recommendations. The Communications and Implementation Committee translated the scientific recommendations into dietary advice for the public, leading to Canada's Guidelines to Healthy Eating. From this process, Canada's Food Guide to Healthy Eating emerged. The development of the Dietary Reference Intakes has resulted in updated nutrient requirement values and better tools for dietary assessment and planning. Health Canada recognizes the need to ensure alignment with this updated science through continuing leadership in defining and communicating accurate dietary guidance for Canada.