施工実績

1944 Canada’s Food Rules

The Food Rules should serve as a guide to the selection of foods which would provide the necessary nutrients from day to day. Footnote 10

In 1944, the Canadian Council on Nutrition approved Canada’s Food Rules, removing the term “official”. At this time, numerous changes to the content of the publication were made. The basis of the Rules senior match shifted from 70% of the Dietary Standard as was the case in 1942 to a “fully adequate figure”. 11

In order to encourage Canadians to meet riboflavin requirements, the 1944 Rules advocated the consumption of a greater quantity of milk. However, the scarcity of milk that was evident at the time prompted the Department of Agriculture to object to this recommendation. Footnote 8 Other specific changes included replacing the term “substitute” with “alternate” in the Meat and Fish group to guard against misinterpretation. Also, due to a limited supply of kidney and heart, references to these meats were removed from the Meat and Fish group. However, due to its “distinct nutritional characteristics”, liver was retained in the examples of foods. Footnote 10 Cheese and eggs were incorporated into the Meat and Fish group on the basis of their protein content. Butter was mentioned in the Bread and Cereals group. Further, a statement recommending the consumption of water and iodized salt was added to underline their importance in the Canadian diet. Footnote 8 Footnote 9 Footnote 11 Footnote 12

Implementation

A restricted federal budget meant finding creative ways to reach the Canadian public. Therefore, a significant part of the education campaign for the 1944 Food Rules was centered around work with provinces and communities. Through these contacts, more people could be reached with healthy eating information.

News clips were continued, as was the distribution of support materials that were designed earlier. For example, the one-page Score Sheet for One Day’s Meals remained popular, necessitating several reprints. Footnote 9 Other resources were modified, such as the Healthful Eating 36- page booklet of lesson plans for teachers which was revised in 1944. Interestingly, this booklet included a copy of Canada’s Food Rules featuring pictures of food alongside the food groups. Perhaps this was our first graphically supported food guide.

The food shopping list series was also updated and broadened. These information sheets highlighted food buying based on the food groups in the Rules, and were geared to different age groups. A fact sheet devoted to food budgeting was added, as well as a sheet on how to avoid excess intake. The need to deal with excess stemmed partly from food shortages in other parts of the world. A compelling message published in the 1946 federal government newsletter, Canadian Nutrition Notes, underscores the awareness for famine elsewhere:

At the time, this departmental newsletter reached over 500 people, and was one vehicle used to promote new and revised education materials. In 1946, it was used to announce the availability of Canada’s Food Rules in a 24″ x 35″ heavy print poster form, as well as the Feeding Fifty Campers manual, and recent nutrition film additions to local libraries. Footnote 13

• Milk- Adults- ? to 1 pint. Children, 1? pint to 1 quart.
• Fruit- One serving of citrus fruit or tomatoes or their juices; and one serving of other fruit.
• Vegetables- At least one serving of potatoes. At least two servings other vegetables, preferably leafy, green or yellow, and frequently raw.
• Cereals and bread- One serving of a whole-grain cereal and at least four slices of Canada Approved Vitamin B bread (whole wheat, brown or white) with butter.