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Nutrition Update: Food Skills, Food Security and the Canadian Healthy Eating Strategy


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October 24th 2017

Published in: Healthcare
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Nutrition Update: Food Skills, Food Security and the Canadian Healthy Eating Strategy

  1. 1. SOHC Oct 24th, 2017 Audrey Boyer, RD Population Health Unit, North Tammy Shakotko, RD Meadow Lake Tribal Council
  2. 2. Agenda • MLTC Food Skills Conference • Food security • Sugar • SSB Taxation • Canadian Healthy Eating Strategy
  3. 3. Food Skills • Declining globally • More skills = higher V&F consumption • Childhood obesity • ECC
  4. 4. Food Prep & Cooking Skills • Are related to food choices of children and adolescents within the family context
  5. 5. Food as an Investment • Make choices that count
  6. 6. Increased Reliance on Pre-Packaged
  7. 7. Credit: Jean-Claude Moubarac, PhD Professeuradjoint, Départementde nutrition, Université de Montréal, Canada
  8. 8. Credit: Jean-Claude Moubarac, PhD Professeuradjoint, Départementde nutrition, Université de Montréal, Canada
  10. 10. MLTC Food Skills & Gardening Workshop 2017 April 3-7, 2017 Saskatoon, SK With funding provided by FNIHB
  11. 11. Teamwork
  12. 12. Background • Rates of food insecurity: • higher for Aboriginal Canadians • Traditional food skills like gardening and food processing • potential to improve food access • building capacity in communities • Food Sovereignty • positive impact on the transfer of traditional food skills and knowledge. • The Food Skills & Gardening Workshop • bring First Nation community members together to share and learn very practical food-based skills that have the potential to improve food security and food sovereignty. • Conferences: • 2016 Prince Albert • 2017 Saskatoon • 2018 TBD
  13. 13. Day 1 Wanuskewin
  14. 14. Day 2-5 Saskatoon Inn
  15. 15. Pemmican Making workshop
  16. 16. Seed Saving Workshop
  17. 17. Food Security, Sovereignty & Food Mapping
  18. 18. Canning Workshop
  19. 19. Large & Small Game Workshop
  20. 20. Hides & Skins
  21. 21. Small Game
  22. 22. Using all the parts
  23. 23. Gardening & Healing
  24. 24. Dry Meat Workshop
  25. 25. Starting Seeds Workshop
  26. 26. Nutrition of Wild Foods
  27. 27. Fish Workshops
  28. 28. Stories for Inspiration
  29. 29. Interesting Spin Offs
  30. 30. The Latest on Sugar Still a villain? Diet and prevention of dental disease CariesToo many sugary drinks is linked to: Obesity Type 2 diabetes Cavities is the most prevalent infectious disease of our nation’s children
  31. 31. Those who consume the most sugar are twice as likely to die from CVD (largely from heart attacks and stroke) That’s equivalent to ½ can of pop at meals (Bkft, L & D) raised LDL and TGs Not the common discussion Sugar and CVD
  32. 32. Regular IntakeMarketing to Kids Kids see over 25,000,000 food and beverage ads on websites per year >90% are unhealthy Consumer 27% of their calories from sugar Toddlers Added sugars Sugar in the Diet Canadians consume ~110g (26 tsp) per day on average
  33. 33. Natural vs. added Sugar Where is it hiding?
  34. 34. Adult WHO Recommendation Total 25g/day max = 6 tsp added sugar/day max This is ~5% total energy 5% of energyAbout half for kids Does not pertain to natural sugars Marketing100g total in Canada for labels
  35. 35. Sugar Shocker How much added sugar? 3 tsp 0.3 tsp Plain yogurt 0 tsp Flavoured yogurt 2.5 tsp
  36. 36. Sugar Shocker How much added sugar? 7 tsp 0 tsp 9 tsp 0 tsp
  37. 37. Sugar Shocker How much added sugar? 6.25 tsp 0 tsp 6.25 tsp 3.75 tsp Black coffee, 12 ozCaramel macchiato, 12 oz Take out fruit muffin Cream filled donut
  38. 38. Types of fats Balance Just Sugar? Eating PRO & veg before CHO lowers post prandial blood glucose Food order Replace saturated with MUFAs rather than refined CHOs Balanced approach Meals Snacks + Drinks Intake Portion sizes Types & amount of grains
  39. 39. Canada’s Healthy Eating Strategy Launched October 2016 BuildingInitiated 2016 Update resources according to current best practices With various timelines (2019 for food guide, 5 years for labeling) On past work 5 Initiatives
  40. 40. Nutrition Facts Table Ingredient List Dec 2021 3) Strengthen Labeling and Claims 2) Protect Vulnerable Populations Restrict marketing to children Revise the food guide - Guiding principles - Suit of products 1) Improve Healthy Eating 5 Initiatives as of October 2016 Canada’s Healthy Eating Strategy Sodium and trans fat reduction 12 month transition period once regulation is adopted 4) Improve Nutrition Quality Standards Nutrition North Canada Nutrition education 5) Support Increased Access to and Availability of Nutritious Foods
  41. 41. Declining globally Increased V&F consumption Childhood obesity ECC Food SkillsQuality Food literacy, including cooking skills, are needed to promote home cooked meals Numerous foods currently exist with long shelf lives Convenience New Food Guide aims to help address Food Environment Credit: Jean-Claude Moubarac, PhD Professeuradjoint, Départementde nutrition, Université de Montréal, Canada
  42. 42. SSB Update
  43. 43. SSB Taxation • CCHS says 10% tax to SSB could result in: – $4.1 BILLION saved in health care costs – $16.5 BILLION in tax revenue • Various places to invest – Health promotion, universal pre-K • WHO recommends 20% tax on SSB
  44. 44. SSB Taxation
  45. 45. • First to focus on financial returns rather than health = another option for support SSB Taxation
  46. 46. So Now What?
  47. 47. Start early Services for prenatals Changing the norm
  48. 48. Breastfeed To 6 months Intra-oral development
  49. 49. Let them try Mess SLP implications Focus on iron Fist foods Solids at 6 months Share Messaging Infant Feeding Manual dexterity and intra-oral development
  50. 50. Interactive OHITeach caregivers Lift the LipKnee to knee Teach caregivers What Can a Dental Office Do?
  51. 51. Collaborate Get involved in your community Be positive Make a dental visit an enjoyable experience, from a young age See children Establish dental homes early What Can a Dental Office Do?
  52. 52. Simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. Fluoride varnish & dental sealants Public policy Be involved, lead by example Introduce solids at 6 months Focus on iron Collaborate with other disciplines Share consistent messages What Can a Dental Office Do?
  53. 53. Community centres Community groups/organizations Schools Speak upLead by example Family Coworkers Patients General publicBe as healthy as you can be Make small improvements What Can You Do, Personally?
  54. 54. Thank You!
  55. 55. References 1. A Look at Food Skills in Canada, Health Canada. 2015. 2. Improving Cooking and Food Preparation Skills, Health Canada. 2010