Dr. Norm Campbell
Canada’s Food Guide from food as a source of health and
wellness to now being the leading risk for death and disability in Canada (and
the world).
Leading risks High Blood pressure and nutrition
www.healthdata.org
Feb 2018, global burden
Sodium, saturated fat and simple sugars
Meneton et al, 2005 graph societies that don’t eat processed
foods, their BP doesn’t increase with age like those nations that do.
1/3 of people have risk of hypertension due to salt
Statistics Canada find very few Canadians have healthy diets
Food Awareness and Labelling: surveys indicate widespread
inability to accurately interpret the NFP’s even in people who indicate they
can read the label well. 18% of food
labels were more than 20% inaccurate on sodium
There are over 30 front of package labels many (photo)
Food Controversy paid scientists that provide fake news to
actively socially market food as one of the leading industries. Policy: targets for and timelines, healthy
food procurement policies,
Processed food diest lead to dietary risks leading risk for
death
Health Canada
Health Eating Strategy Oct 2016
Hasan Hutchinson & William Yan
Food Guide
Restricting Marketing 3rd reading on Bill s
Publish final regulations in Canada Gazette Part II in Fall
2018.
Sodium taget is 2300mg a day
Kim Kessler
The role of localities
Diet Related diseases
Healthy food has gotten more expensive
Procurement Standards Holistic Approach to Nutrition
7% reduction in sodium
Setting targets for ~15 food categories
Sugary drinks are about half of the sugar ingested by Americans
Media campaigns on sugar 37% decline in sugary drinks
Health Bucks Making fruits and vegetables
Pharmacy to farm prescription for high BP to give them $30
coupon for healthy whole foods FVRx
Seek opportunities for sustainable change, change the
context. Inaction is not an option
Kim Raine
UofA School of Public Health. Alberta’s nutrition report ard on Food
Environments for children and youth.
Nutrition report card,
Shannon Dorum,
YMCA
Teaching Kitchen in their new facility, where food comes
from
Erin Gionet,
Alex Community food Centre
Provide food education in Forest Lawn, with dignity.
Healthy food access, healthy food
You learn a lot about someone when you share a meal together
Eric Dulong
P2 Patient and Family advisory
How & Why we eat what we eat
Eating Mindfulness
Day 2: June 19, 2018
Mary L’Abbe
Department of Nutritional Sciences UofT
Global Accountablility framework World Health Organization
Compare Canada’s efforts
Kenton Delsile
Alberta’s Policies
Food Marketing to Children
Hussan Hutchinson
Health Canada
Kim Raine
We need to think about how we protect our children without putting them in a box.
The only time children are not exposed to marketing of food
is when they are sleeping. Just under 2billion $ spent a year on food marketing
Mary L'Abbe
Nutrient Profiling: The science of classifying or ranking
foods
Charlene Elliot
Processed food
purchases have doubled in 70years to 60% of family household
Fun Food
Indicators
367 products 89% - 91% poor quality due to high levels of sugar, fat and sodium
"Better for you" Marketing claim
Gluten Free is the new "Better for you"
Koala Crisps had more sugar than lucky charms
Character Licensing
Ashley Hughes
Lets stop #market2kids
http://stopmarketingtokids.ca/
https://www.heartandstroke.ca/-/media/pdf-files/canada/2017-heart-month/heartandstroke-reportonhealth2017.ashx
Valerie Tarasuk
1/8 homes are food insecure
The only solution to food insecurity is improving income,
more $ more food.
Indigenous Cultural Competency Education
Donald Barker
Food Policy that
reduces food insecurity, and how we frame sustainable eating patterns
Food insecurity canot
be resolved without food income
5 tips to increasing
your nutrition without emptying your wallet!
1. Plan, plan, plan― and
stick to the plan.
2. Buy your food in bulk or
packaged in bags.
3. Avoid name-brand products.
4. Buy less pre-packaged and
convenience foods.
5. Have more meatless meals.
Bobbi Turko
I can for Kids
Mary Salvani
Food deserts, and inaccessible access to food
Humans living in poverty and/or with disabilities are too embarrassed
to admit that they are, and nobody gives them credit when they are resourceful.”
Chelsea Crowshoe
“How do people culturally identify with food?”
Historically Food rations included, sugar, flour and
Derek Hassay
Innovation vs Creativity
“Transforming creative ideas into valuable or profitable
solutions”
Food is so many different things to people
“Don’t dig your grave with your own knife and fork”
“To eat is a necessity but to eat intelligently is an art.”
Shahzadi Devje
Ismalli Nutrition Centre
Charlene Elliott
Teaching Media Literacy with respect to food marketing
Students are not given the skill set to make healthy food
choices. They don’t know how to
interpret media literacy.
Nutrition Literacy
Irfhan Rawji
Carrot Rewards
Rewards for eating well
74% - 11% Attrition
Nudge Theory: people write their goals
Challenge your friends on physical goals
Hon. Nancy Green
Raine
http://nancygreeneraine.ca/en/senator-greene-raines-child-health-protection-act-passes-house-commons-committee/
http://nancygreeneraine.ca/en/senator-raines-testimony-s-228-h-c-health-committee/
"Don't overlook the Senate
"Coaches should never reward athletes with candy, this needs to be apart of the ethos"
"Are you shoulding on me?" Not dictators but motivators.
Other misc. Quotes, things mentioned, ect.
“If I study it, I won’t do it.”
O’Brien Institute for Public Health, UofC
https://www.kidney.ca/document.doc?id=4384
Now is the right time for change
Courage to just do it, get it done and it takes everyone through collaboration
