Canada's Food Guide provides guidelines for eating well and staying healthy. This
helps reduce the risk for long-term (chronic) diseases. Following the food guide will help you get enough vitamins, minerals, and other nutrients.
Canada's Food Guide recommends that you:
Go to www.hc-sc.gc.ca/fn-an/food-guide-aliment/basics-base/quantit-eng.php to learn how much food you need every day.
Vegetables and fruit
A food guide serving is about one medium fruit, ½ cup of fresh, frozen, or canned vegetables or fruit, or 1 cup of raw, leafy vegetables. Vegetables and fruit contain little if any fat. And they have lots of nutrients that help protect against heart disease.
A food guide serving is one slice of bread, ½ pita bread, or ½ cup of cooked pasta.
Choose whole-grain breads, cold and cooked cereals and grains, pasta (without
creamy sauces), hard rolls, or low-fat or fat-free crackers.
Milk and alternatives
A food guide serving is 1 cup of milk or fortified soy beverage, ¾ cup yogurt, or 1½ ounces of cheese. Choose low-fat products from the milk and alternatives group. If you have
problems digesting milk, try cheese, yogurt, or soy beverages instead.
Meat and alternatives
A food guide serving is 2½ ounces or ½ cup of meat, fish, or poultry, ¾ cup cooked beans, 2 eggs, or 2 tablespoons of peanut butter. Choose fish at least twice a week. And choose lean poultry
more often. Eat red meat and fried meats less often. Dried beans, tofu, and
nuts are good choices. Fats and oils Eat about 2 to 3 tablespoons (30 to 45 mL) of unsaturated fat each day. Don't forget to count fats used in cooking or added as a spread or condiment. When you do use fats, choose oils that are liquid at
room temperature (unsaturated fats). These include canola oil and olive oil. Avoid
foods with trans fats, such as hard margarine, many fried foods, cookies, and snack foods.
Go to http://www.healthwise.net/ed
Enter D676 in the search box to learn more about "Learning About Canada's Food Guide."
Current as of:
July 26, 2016
Adam Husney, MD - Family Medicine
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