Bachelor of Science in Nutrition from the University of Montreal - - PowerPoint PPT Presentation

Supplemented

foods, A growing trend

Are Canadians ready?

June 16, 2016 12:00 – 1:00 pm

Elaine De Grandpré, M.H.Sc., RD has been working in the field of nutrition for over 25 years. She received her Bachelor of Science in Nutrition from the University of Montreal and her Master’s of Health Science in Community Nutrition from the University of Toronto. Her areas of expertise are nutrition education and communication. Elaine has been with Health Canada since 2004; previously as Manager of Promotion for the Office of Nutrition Policy and Promotion and more recently as Manager of Food and Nutrition Education in the Bureau of Nutritional Sciences of the Food Directorate. Some of her past projects include the 2007 revision of Eating Well with Canada’s Food Guide, the Eat Well and Be Active Toolkit for educators, and the Nutrition Facts Education Campaign. More recently she has been involved in the proposed revision to nutrition labelling in Canada and the development of a Knowledge Translation and Exchange Strategy for supplemented foods. She lives in Ottawa and during her free time likes cooking, walking along the Rideau Canal and participating in outdoor activities in beautiful Gatineau Park. Jennifer Barber received her Masters degree in Human Health and Nutritional Sciences from the University of

• Guelph. She began her career at Health Canada in 2005 as an evaluator with the Natural and Non-prescription

Health Products Directorate. In 2007, Jennifer joined the Bureau of Nutritional Sciences, Food Directorate where she worked as the project lead for products at the food-natural health product interface. Since 2012, Jennifer has been the Acting Section Head for Special Purpose Foods, Bureau of Nutritional Sciences, which is responsible for Temporary Marketing Authorization requests for supplemented foods. In addition to this role, she leads the supplemented food file at the Food Directorate.

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Supplemented Foods A Growing Trend

Nutrition Resource Centre - Webinar June 16, 2016

Elaine De Grandpré, M.H.Sc., RD Jennifer Barber, M.Sc. Bureau of Nutritional Sciences, Food Directorate Health Canada

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• 1. About Supplemented Foods
• 2. A Knowledge Translation & Exchange (KT&E)

Strategy

• 3. Next Steps
• 4. Your Learning & Resource Needs

Today’s Agenda

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Situating Supplemented Foods

Supplemented Foods Functional Foods Fortified Foods

CEDs

Enriched Foods

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Situating Supplemented Foods

Supplemented Foods Functional Foods Fortified Foods

CEDs

Enriched Foods

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Which Products are Supplemented Foods?

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• Many of these products were previously

regulated as Natural Health Products (NHPs).

• Health Canada transitioned these products to

the food regulatory framework in 2012.

• Goal: Products that look like foods and are consumed as

foods are regulated as foods

• Decision to use Temporary Marketing Authorizations (TMAs)

for transition

Supplemented Food Background

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Supplemented Food Guidance

• Requirements for CEDs are outlined in Category Specific

Guidance for Temporary Marketing Authorization: Caffeinated Energy Drinks (published March 2012, updated December 2013).

• Health Canada published the guidance, entitled Category Specific

Guidance for Temporary Marketing Authorization: Supplemented Foods February 2016.

• Both guidance documents set out scope, compositional and

labelling / advertising requirements.

• A supplemented food is defined as “a pre-packaged product that

is manufactured, sold or represented as a food, which contains added vitamins, minerals, amino acids, herbal or bioactive

• ingredients. These ingredients may perform a physiological role

beyond the provision of nutritive requirements”

• There are a number of categories of food that are scoped out of

the definition

Guidance document available:

www.hc-sc.gc.ca/fn-an/legislation/guide-ld/sf-tma-amt-as-eng.php

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Vitamin Gum

% DV for added vitamins Directions for Use

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Need for Education

• There are many complexities around what is considered a

supplemented food

• Intermediaries and consumers may not be aware that these

products are on the market and are different from regular foods

• Intermediaries and consumers may not understand the

information they see on the labels of these foods (e.g. high %DV, directions for use, caution statements)

A Knowledge Translation & Exchange Strategy is needed…

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To help Canadians make informed choices about supplemented foods

Goal of the KT&E Strategy

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Primary: All Canadians with a focus on SF users Secondary: stakeholders including health care professionals, professional organizations, industry, and industry groups

Target Audiences

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1. To develop awareness of the presence of SFs in the Canadian market 2. To ensure an understanding of the potential risks/benefits of SFs 3. To collaborate with stakeholders in the communication

• f labelling information on supplemented food

products

Objectives

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Knowledge to Action Process

Knowledge to Action Process (Graham, 2006), adapted by CIHR (2014)

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Knowledge Creation

The product/tools that will be used to inform the strategy include:  Health Canada’s guidance document on supplemented foods  The PAUSE study, including results from research on a front

• f pack icon/logo and food

labels  Results from TMA holders data gap research

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Key Research Activities

Prevalence and Trends In Canadian Market Discussion Groups with Health Intermediaries Discussion Groups with Consumers (health literacy lens) 2 On-line Surveys

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A Health Literacy Framework

Food and Nutrition information Daily healthy food choices for dietary goals & needs Dietary choices to promote health and reduce risk of chronic disease Dietary patterns for

• verall

nutrition al health & well- being

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Tool adapted for use in Canada; Useful to understand how health literacy moderates consumer access, understanding and appraisal of SF information:

 To distinguish SF from conventional foods;  To understand the risks/benefits;  To make an appropriate food choice when needed

Newest Vital Sign

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The Action Cycle

The activities in the Action Cycle lead to the implementation or application of knowledge  Current status:

• “Adapt knowledge to

context and assess barriers to knowledge use”

• “Select, Tailor,

Implement Interventions

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 Module 1:

• What are supplemented foods?

 Module 2:

• Understanding the labelling of

supplemented foods

 Module 3:

• Ingredients in supplemented foods

 Module 4:

• Communicating about supplemented

foods (key messages for consumers)

On-Line Course - DRAFT Module titles

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Seeking to Engage on Education and Resources

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Which Products are Supplemented Foods?

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 Research – on-going  On-line course development – start: spring 2016  Engagement with health intermediaries associations – fall 2016  Develop evaluation framework - fall 2016

Next Steps

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What are your Learning & Resource Needs?

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Thank You!

Élaine De Grandpré Manager, Food and Nutrition Education Nutrition Regulations and Standards Division Bureau of Nutritional Sciences Food Directorate Health Canada elaine.degrandpre@hc-sc.gc.ca Jennifer Barber Supplemented Foods Coordinator Nutrition Premarket Assessment Division Bureau of Nutritional Sciences Food Directorate Health Canada jennifer.barber@hc-sc.gc.ca

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Food Literacy

How can it be described and measured?

June 23, 2016 12:00 – 1:00 pm

Get tickets now! http://nrcldcpfoodliteracy.eventbrite.ca