In the 1961 version of the food guide, food choices broadened and language softened

“Guide” replaced “Rules” in the title. Canada’s Food Guide, still the ubiquitous, easy-to-use leaflet, now stressed its flexibility and wide-ranging application for healthy eating, recognizing that many different dietary patterns could satisfy nutrient needs. The original look of the food guide, complete with grey border and yellow splash, underwent a visual dressing up as the five food groups were arranged into horizontal bars of colour.

The revised guide retained five food groups, although much debate had taken place about reducing it to four. In the end, Vegetables and Fruit remained separate, http://hookupdate.net/pl/shaadi-recenzja if for no other reason than because the groupings worked well in teaching. Footnote 16 The Cereals and Bread group was renamed as Bread and Cereals, and the quantity message for bread was discarded. However, the emphasis on whole grain cereal prevailed.

Other small changes occurred. For example, the new guide now listed examples of citrus fruit. The term “at least” was dropped from the Bread and Cereals, Vegetables, and Milk groups. Also, for the first time, the Milk group specified intakes for expectant and nursing mothers. An added statement related to the Meat and Fish group clarified the role of meat alternates – “Eggs, cheese, dried beans or peas may be used in place of meat”. Liver began to lose its foothold, as demonstrated by the new statement, “Eat liver occasionally”, which replaced “Use liver frequently”. Another change was the shift in serving sizes for milk to common household measurements, such as cups, instead of pints. As in previous versions, serving sizes were not provided for the other food groups.

Implementation

The availability of many of the previous support materials continued. The Food Guide was available in leaflet, poster and pamphlet form, with the pamphlet providing details on how to use the Guide. For example, charts on shopping wisely, feeding babies, and meal planning were part of the expanded information. Food group descriptions emphasized the unique nutrient contributions of each group, thereby strengthening the connection between the science base and the food recommendations.

This is an image of the 1961 Canada’s Food Guide. At the top it states: These foods are good to eat. Eat them every day for health. Have three meals each day.

A chart with food groups is listed on the left side and recommended servings of food and beverages on the right side. It states:

• Children up to about 11 years: 2? (20 fluid ounces)
• Adolescents: 4 cups (32 fluid ounces)
• Adults: 1? cups (12 fluid ounces)
• Expectant and nursing mothers: 4 cups (32 fluid ounces)

• Two servings of fruit or juice, including a satisfactory source of vitamin C (ascorbic acid) such as oranges, tomatoes, and vitaminized apple juice.

• One serving of potatoes. Two servings of other vegetables, preferably yellow or green and often raw.

• Bread (with butter or fortified margarine). One serving of whole grain cereal.

• One serving of meat, fish or poultry. Eat liver occasionally. Eggs, cheese, dried beans or peas may be used in place of meat. In addition, eggs and cheese at least three times a week.

• 400 International Units, for all growing persons and expectant and nursing mothers.

1977 Canada’s Food Guide

The dramatic new look of the 1977 Canada’s Food Guide sparked much interest. For the first time, colorful pictures of foods were grouped in wheel-like fashion around a sun graphic. This Guide boasted several other inic design change. For instance, four food groups, instead of five, appeared – fruits and vegetables were combined since their nutrient contributions overlapped. Ranges were added to the serving suggestions, bolstering the flexible nature of the Guide. In addition, metric units made their way into the serving size suggestions to align with Canada’s move to the metric system.