Download Strategy - the Canadian Health Food Association

Strategy
Consultations on:
Elimination of Partially Hydrogenated Oils &
Front-of-Package Labelling
December 6, 2017
Food Directorate, Health Products and Food Branch, Health Canada
Welcome
Élaine De Grandpré
Manager,
Bureau of Nutritional Sciences,
Food Directorate
2
Format of the webinar
• Approximately 2 hours
• Presentation (1 hour)
• Question and answer session (1 hour)
-
Submit questions at any time
Use the chat panel (right hand side of your screen) to submit
questions to FD Webex Host
Troubleshooting
• Trouble hearing? Try adjusting the volume on your
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• For technical assistance:
– Call-in toll-free number: 1-800-226-6338 (Canada)
– Call-in number: 1-613-941-9554 (Canada)
– Or during the call, press *0 for operator assistance
4
Outline
• Presentation
− Healthy Eating Strategy
− Prohibition of partially hydrogenated oils
− Front-of-package (FOP) labelling
− Openness and transparency: disclosure of stakeholder
communications
• Questions and answers
5
Presenters
Alfred Aziz, PhD
Chief, Bureau of
Nutritional Sciences,
Food Directorate
Janice Daoust
Senior Project
Coodinator, Bureau of
Nutritional Sciences.
Food Directorate
Susan Sinclair
Senior Project
Coodinator, Bureau of
Nutritional Sciences.
Food Directorate
Brook Bertrand
Policy Analyst
Bureau of Policy
Intergovernmental and
International Affairs
Food Directorate
Anne-Marie Bédard
Senior Policy Analyst,
Bureau of Policy
Intergovernmental and
International Affairs
Food Directorate
6
OVERVIEW: HEALTHY EATING STRATEGY
Alfred Aziz
Chief,
Bureau of Nutritional Sciences,
Food Directorate
7
Purpose
To outline the framework under which Health
Canada will fulfill the ministerial priorities on
food and nutrition
8
Canada’s healthy eating challenges
1. Many Canadians do not follow a healthy eating pattern as part of a healthy
lifestyle
2. Poor diet is the primary risk factor for obesity and many chronic diseases,
which places a significant burden on the health of Canadians and our health
care system
3. The food environment makes it increasingly difficult for Canadians to make
healthy choices:
•
•
•
•
•
Widespread availability of inexpensive foods and beverages high in calories, fat,
sodium and sugars
Marketing of foods is very powerful and children are particularly vulnerable
There is a constant flow of changing (and often conflicting) messages
Canadians face challenges in understanding and using nutrition information
Some subpopulations in Canada face challenges in accessing nutritious foods
9
Significant progress to date…
• One of Canada’s most-requested government publications, Canada’s Food
Guide is integrated into nutrition policies, programs, and resources across
Canada
• The Nutrition Facts table is used by more than 80% of Canadians when they
make first time food purchases and is a credible source of nutrition information
on food labels
• Promising results to date in reducing levels of trans fat and sodium in foods
through voluntary targets
• Health Canada is supporting knowledge development initiatives to improve
access and availability of nutritious foods under the Curbing Childhood
Obesity Framework and the Nutrition North Canada program
10
…but important challenges
remain.
• Cluttered nutrition information environment with competing and often
contradictory messages can erode public confidence in dietary guidance
• Limited capacity to leverage partnerships and collaborations with
stakeholders has limited our opportunities to advance and increase the
outreach of healthy eating initiatives
• Emphasis on guidance and voluntary approach has diminished our
ability to maximize impact through the appropriate combination of
policy interventions
11
Healthy Eating Commitments
Through the Mandate Letter, the Minister of Health is committed to:
• Introducing new regulations to improve the food supply by eliminating
industrially produced trans fats and reducing sodium in processed foods
• Improving food labels to give more information on added sugars and artificial
colours in processed foods
• Introducing new restrictions on the commercial marketing of unhealthy food and
beverages to children, to protect our children from influential marketing
practices
• Work with the Minister of Indigenous and Northern Affairs to update and expand
the Nutrition North program, in consultation with Northern communities
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Strategy
13
Vision for a Healthy Canada
•
•
•
•
•
Canada’s Food Guide
Nutrition North
Marketing to Kids
Nutrition Facts table
Front-of-Package
Nutrition Labelling
• Sodium Reduction
• Industrial Trans Fat
• Tobacco plain
packaging
• Vaping regulations
• Prohibit menthol in
tobacco
• Physical activity
promotion
• Concussion
prevention
• Mental health
promotion
partnerships
• First Nations and
Inuit Hope for
Wellness Help Line
14
TOWARD THE PROHIBITION OF
PARTIALLY HYDROGENATED OILS
IN THE CANADIAN
FOOD SUPPLY
Janice Daoust
Senior Project Coordinator,
Bureau of Nutritional Sciences
Food Directorate
Current Context
•
One key objective under the Healthy Eating Strategy is to
improve the nutritional quality of the Canadian food supply.
•
As one way to achieve this, Health Canada is proposing to
amend the Food and Drug Regulations to prohibit the use of
partially hydrogenated oils (PHOs), the main source of
industrially produced trans fat, in any food sold in Canada
•
Prohibiting PHOs will reduce trans fats in the food supply to the
lowest level possible so that we achieve our public health
objective:
– To reduce the trans fat intakes of the great majority of
Canadians to less than 1% of total energy intake
Background
What are trans fats?
• Trans fat are a type of unsaturated fatty acid
• There are two sources:
Naturally occurring trans fats
• Produced in the gut of some
grazing animals
• Small quantities of trans fat
found in dairy and ruminant
meats
• Levels of trans fat range from
0.5 to 8% of fat content
•
•
•
•
Industrially produced trans fats
Partially hydrogenated oils
(PHOs) are the main source
Used to improve the texture and
shelf life of products
May be found in margarines,
shortenings and baked goods
Levels of trans fat range from
25 to 45% of the oil
Background
What are the health risks of consuming trans fat?
• The risk of coronary heart disease (CHD) is substantially
increased with increasing intakes of trans fat
• The main mechanism through which trans fats increase CHD
risk is by altering blood lipid levels:
LDL
“Bad”
cholesterol
HDL
“Good”
cholesterol
Total/HDL
cholesterol
Background
What are the current scientific recommendations for trans fat intake?
• The Institute of Medicine advises that trans fat consumption should
be as low as possible while consuming a nutritionally adequate diet
• In 2003, the World Health Organization (WHO) recommended that
the mean population intake of trans fat should be less than 1% of
total energy
• In 2008, a WHO Scientific Update concluded that this
recommendation should encompass the great majority of the
population and not just the population mean in order to protect
vulnerable populations from having high trans fat intakes.
− This goal could be achieved by the virtual elimination of PHOs
from the food supply.
Background
Replacements for PHOs
• A recent meta-regression analysis
concluded that replacing the same
amount, calorie for calorie, of trans fat
from PHOs with either
monounsaturated or polyunsaturated
fats led to beneficial changes in blood
lipid levels
• The effects of replacing trans fat from
PHOs with saturated fats led to less
beneficial changes in blood lipids
compared to replacing them with
unsaturated fats
Canadian Context
• In the 1990s, Canadians had one of the highest trans fat
intakes in the world, with average intakes estimated to be
~3.7% of energy
• Since the early 2000s, Health Canada has pursued a multifaceted approach aimed at reducing the trans fat intakes of
Canadians, which included:
− Mandatory trans fat labelling
− Permitting claims such as “trans fat free”
− Setting voluntary targets for trans fat content
− Active monitoring and open reporting on industry’s
progress
Canadian Context
• Health Canada’s initiatives to decrease the trans
fat consumption of Canadians have been very
effective:
− By 2007, the average trans fat intake for all
Canadians had decreased to 1.42% of total
energy
− By 2011, the great majority of the food supply
was meeting the voluntary targets for trans fat
Canadian Context
•
As of 2011 there were still certain food categories that
continued to have large proportions of foods not meeting
the trans fat targets
For prepackaged foods:
Dairy-free cheeses
Coffee whiteners
Shortbread cookies
Frosting
Lard and shortening
Refrigerated dough
For foods sold in food service establishments:
Biscuits
Scones
Cookies
Canadian Context
• A 2011 risk assessment by Health Canada showed
that some subpopulations were at risk for higher
trans fat intakes:
– Children and teens
– Canadians living in remote areas
– Price sensitive consumers
– Those who regularly consumed foods remaining
high in trans fat
Canadian Context
• In the 2015 Mandate Letter from the Prime Minister a commitment was
made to bring in tougher regulations to eliminate industrially produced
trans fats
• In response to the commitment, Health Canada launched a Call for Data in
May 2016 to collect information on the current use of PHOs
• Findings*:
– Respondents: 7 manufacturers, 2 fats and oil processors, 1 restaurant,
2 industry associations and 1 academic
– Many respondents indicated they were phasing out PHOs
– None of the data received supported the need to maintain allowance
for PHO use
* The response rate was low and may not provide a comprehensive
picture of the Canadian food supply
Proposed Approach
In order to achieve the public health objective of reducing the trans
fat intake of the great majority of the population to less than 1% of
total energy:
Health Canada is proposing to amend
the Food and Drug Regulations to
prohibit the use of partially
hydrogenated oils (PHOs) in foods sold
in Canada
Proposed Approach
• Partially hydrogenated oils (PHOs) are defined as those fats and
oils that have been hydrogenated, but not to complete or near
complete saturation, with an iodine value greater than 4
• Health Canada is proposing that a 12 month transition period be
provided following the adoption of the prohibition into
regulations
• Health Canada urges industry, wherever possible, to consider the
use of more healthful alternatives:
– e.g. the use of unsaturated rather than saturated fats to
replace trans fats
Global Context
• The proposed approach aligns with global efforts toward the
elimination of PHOs in foods:
− The WHO has called for the elimination of industrially produced
trans fats from the global food supply
− The U.S. Food and Drug Administration issued a final
determination that PHOs are no longer Generally Recognized as
Safe in food
− Select European Union countries have regulations restricting the
content of trans fats in foods (e.g. Denmark, Austria, Hungary)
− The European Commission concluded that setting a legal limit for
industrially produced trans fat content would be the most
effective measure for reducing intakes
Consultation
Health Canada is requesting comments and feedback on the
proposed approach; particularly on the following key aspects:
1. Do you support Health Canada’s proposal to prohibit the use of
PHOs in foods? Please explain your position.
2. Do you have any comments/concerns with the proposed
definition for PHOs?
3. Do you have any comments/concerns with the proposed
transition period of 12 months following adoption into
regulation of the prohibition?
PROPOSED FRONT OF PACKAGE (FOP)
NUTRITION LABELS FOR CANADIANS
Susan Sinclair
Senior Project Coordinator
Bureau of Nutritional Sciences
Food Directorate
30
Outline
• Part I - Why do we need a front-of-package system?
• Part II - What is the proposed Canadian front-ofpackage approach?
• Part III – What are the expected results and outcomes?
• Part IV – What is Health Canada proposing with respect
to other front-of-package labelling?
31
Nutrition information on food
labels is regulated…
• Sodium free
• Lower in saturated
fatty acids
• Source of fibre
• High in vitamin D
• Excellent source of
calcium
• “A healthy diet low in
saturated and trans fats
may reduce the risk of
heart disease. X food is
free of saturated and
trans fats.”
• “A healthy diet with
adequate calcium and
vitamin D, and regular
physical activity, help
achieve strong bones and
may reduce the risk of
osteoporosis. X food is an
excellent source of
calcium and vitamin D.”
• “A healthy diet low in
sodium may reduce the
risk of high blood
pressure, a risk factor for
stroke and heart disease.
X food is sodium-free.”
Health
Claims
Nutrient
Content
Claims
Nutrition Facts table
32
…but has limitations…
Nutrient
Content &
Health Claims
• Highlights positive
attributes of a
food
• Voluntary
• Used as marketing
tool
Nutrition
Facts table
• Location on
side/back limits
visibility when
consumers are
making choices
• Complexity
makes it difficult
for some
consumers to
understand
• Amount of detail
can overwhelm
some consumers
33
…that FOP nutrition labelling
can help resolve.
What is FOP nutrition labelling?
• Systems that use nutrient criteria and symbols to indicate that a product has certain
nutrition characteristics
Benefits include:
• Focus on key nutrition information that consumers need to make healthier choices
• Help a wider range of consumers interpret factual nutrition information to make
informed choices
• Improve the prominence of nutrition information when making choices at a glance
• Balance claims on front of packages
• Encourage industry to improve the nutritional quality of their foods
There is growing interest in FOP worldwide
34
The proposed FOP approach…
Health
Claims
Would be:
• Mandatory
Nutrient
Content Claims
Front-of-Package
Nutrition Labelling
key nutrients of public health concern
Nutrition Facts table
• Symbol-based
• Visible when a food is
“high in” key nutrients
that contribute to
negative health
outcomes
• Built on existing
nutrition labelling
35
…focuses on three nutrients of
concern.
SODIUM
SATURATED FAT
• Excess intake can lead to high blood
pressure, a major risk factor for stroke,
heart and kidney disease
• More than 75% of Canadians exceed the
upper limit
• Excess intake raise “bad” low-density
lipoprotein (LDL) cholesterol levels, a risk
factor for atherosclerosis and coronary
heart disease
• About 50% of Canadians exceed the
recommended limit
SUGARS
• Excess intake, particularly free sugars,
can lead to excess calorie consumption,
and contributes to overweight and
obesity
• More than 50% of Canadians exceed the
recommended limit
36
Thresholds for triggering FOP
symbols
What are the proposed nutrient thresholds?
• Individual foods exceeding 15% Daily Value (DV) per serving size for sodium,
sugars, and/or saturated fat would be required to display one (or more) “high
in” symbol(s) on their principal display panel
High in
Sodium
≥ 345 milligrams / serving size
High in
Sugars
≥ 15 grams total sugars / serving size
High in
Saturated
Fat
≥ 3 grams or more per serving size
The levels for foods intended solely for young children (1-4 years) are provided in the
consultation document
37
Nutrient thresholds for triggering
FOP symbols
Why 15% of the DV?
• Consistent with Canadian dietary guidance which promotes
healthy eating and reduces the risk of nutrition-related chronic
diseases
• Nutrition Facts Education Campaign and the proposed Nutrition
Facts table footnote communicates that 15% DV or more is
considered “a lot” for all nutrients
− Stakeholders have already endorsed and adopted this
message
• Consistent with the established threshold for food manufacturers
to make nutrient content claims (e.g., “high in calcium”)
38
Prepackaged meals
• Prepackaged meals and combination dishes (e.g. lasagna) are
generally made up of 2 or more individual foods combined
together
• To account for larger proportion of nutrients to daily intake,
Health Canada is proposing to apply higher thresholds (i.e.,
30% of the DVs) for these foods
− “High in sodium” ≥ 690 mg
− “High in sugars” ≥ 30 grams
− “High in saturated fat” ≥ 6 grams
39
Foods with small reference
amounts
• Foods with reference amounts smaller than 50 grams or 50 mL
can be significant contributors of nutrients of concern if
consumed frequently
• To help consumers identify products that could contribute to
excess intakes, we are proposing to require these foods to apply
the thresholds based on 50 grams (or 50 millilitres) .
Sample food
cheese
cookies
coffee cream
Based on a
Adjusted for
labelled serving
density
210 mg sodium
350 mg sodium
per 30 g
per 50 g
13 g sugars
22 g sugars
per 29 g
per 50 g
1.5 g saturated fat 5 g saturated fat
per 15 ml
per 50 ml
40
Targeted exceptions
Exception
Examples
Foods consistent with Canadian
dietary guidance
• Unsweetened, whole or cut, fruits and vegetables
exempted from “high in sugars”
• 2% Milk exempted from “high in saturated fat”
• Eggs exempted from “high in saturated fat”
• Healthy vegetable oils exempted from “high in
saturated fat”
Foods always exempted
(B.01.401 (1)(c))
• One bite confections
• Pre-packaged individual portion of food (like creamers)
• Milk or cream in refillable glass containers
Foods conditionally exempted
(B.01.401 (1)(b))
• Foods made and sold in a retail establishment
• Foods sold at roadside stands, farmers markets, craft
fairs, etc.
• Raw, single-ingredient meat, poultry, and fish
Certain foods for special dietary • Formulated liquid diets
uses (Division 24 and 25)
• Infant formula
• Foods for use in a very low energy diet
41
Example of potential FOP symbols
42
…to improve health outcomes.
High in
Sodium
Reinforce other healthy eating
initiatives
• Consistent with CFG on foods to limit
• Reinforces Nutrition Facts table
information
High in
Sugars
High in
Sat fat
Better inform consumers
• When buying foods, consumers can
more easily identify products high in
nutrients of public health concern
related to excess intake
• Complements voluntary sodium
reduction strategy
• Restrict marketing to children of
unhealthy foods and beverages
Influence composition of the
food supply
• Industry will be motivated to
reformulate or innovate to reduce
sugar, sodium, or saturated fat levels
below established thresholds
• Increase prevalence of healthier
options available ion the market
Healthier choices are easier for
consumers to make
Population intake of critical nutrients is reduced
Improve public health by reducing important risk factors for key chronic diseases
43
NUTRIENT CONTENT CLAIMS AND
OTHER NUTRITION-RELATED STATEMENTS
44
NEW: “Low in sugars” claim
• To encourage foods lower in sugars, Health Canada is
proposing to introduce a new "low in sugars" claim
• Criteria for using the claim would require the food to
have no more than 5 grams sugars:
a) per reference amount and per serving,
b) per 50 grams or 50 millilitres if the reference amount is 30
grams or 30 millilitres or less, or
c) per 100 grams if the food is a prepackaged meal
45
NEW: “Lightly sweetened” claim
• To encourage foods lower in sugars , Health Canada is
also proposing to introduce a new “lightly sweetened”
claim, similar to the “lightly salted” claim (item 36 in the
table following B.01.513)
• Conditions would require the food to have at least 50%
less sugars-based ingredients compared to those added
to the similar reference food that is not "low in sugars"
46
Changes to the “No added sugars”
and “Unsweetened” claims
• Foods that would be required to display the "high in sugars"
FOP symbol could carry "no added sugars" and
"unsweetened" claims under current conditions of use for
these claims
• To help limit potentially contradictory messages on foods,
Health Canada is proposing to change the conditions of use
for the "no added sugars" and "unsweetened" claims by:
a) aligning the meaning of "added sugars" with the new definition of
"sugars-based ingredients" and
b) not permitting the claim on fruit juices that meet the threshold for
"high in sugars"
47
Changes to the “Free of sugars” claim
• Conditions for using the "free of sugars" claim
• Less than 0.5 g of sugars per serving and per reference amount AND
• Meet “free of energy” condition of less than 5 Calories per serving
and reference amount.
• Some foods containing high-intensity sweeteners cannot use
this claim because the foods end up containing more than 5
Calories per serving.
• Health Canada is proposing to change the condition so that the
food instead meets the conditions for "low in energy“ rather than
“free of energy"
• “Low in energy” : the food contains 40 Calories or less per serving
and per reference amount.
48
“Free of” claims versus
quantitative statements
• Certain “free of” claims have conditions beyond the nutrient
named in the claim
• Free of trans fat: must be less than 0.2 g trans per serving and reference
amount AND the food has to meet “low in saturated fats”
• Free of sugars: must be less than 0.5 g sugars per serving and reference
amount AND the food has to meet “free of energy”
• There is a permitted list of synonyms for these claims which
include “0 trans fat” and “0 sugars”
• The FDR permits quantitative statements on labels. So if the
amount of trans fat is declared as 0 g in the NFt this can be
reproduced outside the NFt as “0 g trans fat per serving” even if
the food doesn’t meet the conditions for free of trans fats
• Proposal is to no longer allow this loophole.
49
Changes to the “Lean” Claim
• Currently, many portion-controlled foods for weight
maintenance are not eligible to use the term "lean" in
English
• To provide more choices for consumers, Health Canada is
proposing to allow foods represented for use in a weight
maintenance diet to carry a "lean" claim
50
Representation of the amount
of alcohol
• Currently there are restrictions on the representation of the
amount of alcohol in beverages containing less than 0.5%
alcohol
• To provide more choices for consumers interested in these
products, Health Canada is proposing to permit the
representation of the amount of alcohol in beverages
containing 0-0.5% alcohol
• This will allow products such as non-alcoholic beers and
wines and “mocktails” to be represented as “alcohol-free”
51
Foods intended solely for
young children (1 to 4 years)
• There are several references to "food intended solely for
children under two years of age" in the Food and Drug
Regulations related to claims (sections B.01.502(g),
B.01.503(2), B.01.601(1)(c))
• In the nutrition labelling amendments proposed in 2015, the
age range for young children has changed
• Health Canada is proposing to amend applicable sections of
the regulations to reflect the new age range: i.e., “food
intended solely for children under four years of age”
52
Proposed updates to the requirements
for FOP labelling of four
high-intensity sweeteners
Brook Bertrand
Policy Analyst
Bureau of Policy Intergovernmental and
International Affairs, Food Directorate
53
Regulatory context
• High intensity sweeteners, which are used as “sugar substitutes”,
are regulated as food additives in Canada
• As food additives, their use is subject to pre-market approval to
ensure that they are safe and that they achieve the claimed
technical effect
• As with any food additive, the presence of sweeteners must be
indicated in the food’s list of ingredients (LOI)
54
Additional labelling requirements
Foods containing the high intensity sweeteners aspartame,
sucralose, acesulfame-potassium and neotame are
subject to additional labelling requirements:
1. Declaration on the principal display panel (PDP)
2. Declaration of the content in mg per serving
3. For aspartame only, a statement to the effect that aspartame
contains phenylalanine
55
Additional labelling requirements
Statement to
the effect that
aspartame
contains
phenylalanine
Aspartame
content in mg
per serving
Declaration on
the principal
display panel
56
Why these additional requirements?
• First introduced in 1981 with the approval of aspartame
• Additional labelling deemed necessary for enabling consumers
to “make use of this new substance in an informed manner”
• Phenylalanine labelling added as a mitigating measure for
individuals with phenylketonuria (PKU) who must avoid
consuming foods with phenylalanine (which aspartame
contains)
• For consistency, these labelling requirements (except
phenylalanine labelling) were applied to sucralose, acesulfamepotassium and neotame
57
Drivers for change
Certain stakeholders have requested that the PDP declaration
and the content in mg declaration be eliminated
Why?
• These sweeteners have an established history of safe use in
Canada
•
Health-based rationale exists for additional labelling for
aspartame but not for the other 3 sweeteners
•
The mandatory declaration in the list of ingredients is
sufficient to allow consumers to identify the presence of
these sweeteners
58
Drivers for change (cont.)
• Other high-intensity sweeteners and ingredients of
health concern (e.g., priority allergens) are not subject
to such additional labelling requirements
• Technical challenges to label design, particularly for
small or irregularly-shaped packages
• Canada is inconsistent with other regulators
– USA, UK, EU, and Australia/New Zealand do not require a PDP
declaration or content in mg declaration for any sweeteners
59
Health Canada’s proposal
For sucralose, acesulfame-k and neotame:
• Eliminate the requirement for the PDP declaration
• Eliminate the requirement for the declaration of content in
mg per serving
For aspartame:
• Retain the requirement for the statement that aspartame
contains phenylalanine
• Consider eliminating the requirements for the PDP and
content in mg declarations
– Targeted consultations with PKU groups underway
60
Consultation information
• Online consultations
• Prohibition of partially hydrogenated vegetable oils
http://healthycanadians.gc.ca/health-system-systemesante/consultations/hydrogenated-oils-huiles-hydrogenees/indexeng.php
• Front-of-package labelling
http://healthycanadians.gc.ca/health-system-systemesante/consultations/labels-nutrition-etiquetage/index-eng.php
• Please submit comments by: January 13, 2017
61
Openness and Transparency:
Disclosure of stakeholder communications
for healthy eating initiatives
Anne-Marie Bédard
Senior Policy Analyst,
Bureau of Policy Intergovernmental and International
Affairs, Food Directorate
62
Openness and Transparency
•
The Government of Canada is committed to openness and
transparency, to provide Canadians with more opportunities to
learn about and participate in government and, at the same time,
create a more efficient and responsive government
•
Health Canada is making more information available to Canadians
than ever before and Canadians will be offered many
opportunities to input on Healthy Eating Strategy related
proposals
•
Health Canada is taking steps towards improving the openness
and transparency of its stakeholder communications on the
development of Healthy Eating initiatives
63
Disclosure of Communications with
Stakeholders during the Policy Development
of Healthy Eating Initiatives
• Health Canada developed a new policy for the disclosure of Communications
with Stakeholders during the Policy Development of Healthy Eating Initiatives
The details can be found on Canada.ca: http://healthycanadians.gc.ca/healthycanada-vision-canada-en-sante/transparency-stakeholder-communicationstransparence-intervenants-eng.php
• What will be disclosed monthly on Canada.ca:
• All meetings between stakeholders and Health Canada
• Correspondence between stakeholders and Health Canada in which views, opinions
and information intended to inform the development of policies related to healthy
eating are relayed
• Documents provided during meetings between Health Canada and stakeholders
• The healthy eating initiatives covered by this policy include the elimination of
industrially produced trans fat , front-of-package labelling, sodium reduction,
marketing to kids, and revision of Canada’s Food Guide
64
Information and Privacy
• Policy entails a significant change in the way Health Canada approaches its
communications with stakeholders.
• Stakeholders will be advised of this policy when a meeting is requested and
will be reminded that the meeting will be publically disclosed at the onset
of a meeting
• Information, views and opinions intended to inform the development of
policies related to healthy eating, beyond a written submission in response
to a consultation, will not be treated confidentially by Health Canada.
Health Canada will not accept correspondence or documents marked as
confidential in this context
• Personal information provided to Health Canada during stakeholder
communications will be governed in accordance with the Privacy Act.
• The following will be posted on Canada.ca:
− Meetings: stakeholder, date, subject and purpose of the discussion and
titles of any documents
− Correspondence: stakeholder, date, subject and purpose of the
correspondence
65
Thank you!
[email protected]
Nutrition labelling
http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/index-eng.php
Food and Nutrition RSS feed
www.hc-sc.gc.ca/fn-an/_feeds-fils/index-eng.php
NUTSCI mailing list
[email protected]
CSIMS
https://csims-sgici.hc-sc.gc.ca/csims/login.html?lang=en
66