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.

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 3

Today’s Agenda 1. About Supplemented Foods 2. A Knowledge Translation & Exchange (KT&E) Strategy 3. Next Steps 4. Your Learning & Resource Needs 4

Situating Supplemented Foods Supplemented Fortified Foods Foods CEDs Enriched Foods Functional Foods 5

Situating Supplemented Foods Supplemented Fortified Foods Foods CEDs Enriched Foods Functional Foods 6

Which Products are Supplemented Foods? 7

Supplemented Food Background  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 8

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

Vitamin Gum % DV for added vitamins Directions for Use 10

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… 11

Goal of the KT&E Strategy To help Canadians make informed choices about supplemented foods 12

Target Audiences Primary : All Canadians with a focus on SF users Secondary : stakeholders including health care professionals, professional organizations, industry, and industry groups 13

Objectives 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 of labelling information on supplemented food products 14

Knowledge to Action Process Knowledge to Action Process (Graham, 2006), 15 adapted by CIHR (2014)

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 of pack icon/logo and food labels  Results from TMA holders data gap research 16

Key Research Activities Prevalence and Trends In Canadian Market Discussion Groups Discussion Groups with with Consumers Health Intermediaries (health literacy lens) 2 On-line Surveys 17

A Health Literacy Framework Dietary Dietary choices patterns Daily to for healthy food promote overall health nutrition choices for dietary and al health Food and goals & reduce & well- Nutrition needs risk of being information chronic disease 18

Newest Vital Sign  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 19

The Action Cycle The activities in the Action Cycle lead to the implementation or application of knowledge  Current status: o “Adapt knowledge to context and assess barriers to knowledge use” o “Select, Tailor, Implement Interventions 20

On-Line Course - DRAFT Module titles  Module 1: o What are supplemented foods?  Module 2: o Understanding the labelling of supplemented foods  Module 3: o Ingredients in supplemented foods  Module 4: o Communicating about supplemented foods (key messages for consumers) 21

Seeking to Engage on Education and Resources 22

Which Products are Supplemented Foods? 23

Next Steps  Research – on-going  On-line course development – start: spring 2016  Engagement with health intermediaries associations – fall 2016  Develop evaluation framework - fall 2016 24

What are your Learning & Resource Needs? 25

Thank You! Jennifer Barber Élaine De Grandpré Supplemented Foods Coordinator Manager, Food and Nutrition Education Nutrition Premarket Assessment Division Nutrition Regulations and Standards Bureau of Nutritional Sciences Division Food Directorate Bureau of Nutritional Sciences Health Canada Food Directorate Health Canada jennifer.barber@hc-sc.gc.ca elaine.degrandpre@hc-sc.gc.ca 26

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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