Experts advisory: Will the revamp of Canada’s Food Guide meet the needs of all Canadians?
York U experts available for interviews
TORONTO, Jan. 22, 2019 – Canada’s revised food guide unveiled today by the Federal Government waves goodbye to the four food groups Canadians have been following for years and now promotes the health benefits of plant-based eating with less emphasis on dairy and meat products. Additional changes include less emphasis on serving sizes, drinking more water, eating together with others and using food labels to make choices. Canada’s Food Guide was last updated in 2007 when experts touted eating from a “rainbow” of foods. Today that rainbow was replaced by a “plate” of food that aims to meet the needs of all Canadians.
Photo Credit: Health Canada
Jennifer Kuk, associate professor in the School of Kinesiology & Health Science, Faculty of Health, is available for interviews and can provide insight on:
- Why is a change necessary?
- What do the changes mean for families?
- How do the changes make a difference for food groups and overall weight and diet?
Kuk’s research focuses on how obesity, diet, and physical activity relate to health. Her current focus is a specific sub-population of people who are obese but who don’t experience the typical health problems we have come to expect with obesity, sometimes referred to as the “Fit-Fat Paradox.”
Andrea Josse, an assistant professor in the School of Kinesiology & Health Science, whose expertise focuses on clinical nutrition and exercise physiology in the context of both health and chronic disease, is available for interviews and can offer insight on:
- How does the new guide emphasize healthy eating from a more holistic approach?
- What is the impact of less emphasis on meat and dairy products for Canadians?
- Does the new food guide allow for and promote greater variety or choice?
- How does the new guide cater to people and preferences in a multicultural country like Canada, while still promoting a healthy lifestyle?
Professor Josse’s research looks at utilizing diet with different modes of exercise (i.e. aerobic, resistance, plyometric) to facilitate healthy changes in body composition, body weight and bone in different populations across the lifespan.
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Media Contact: Anjum Nayyar, York University Media Relations, 416-736-2100 ext. 44543, anayyar@yorku.ca
