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• December 2009 - Diet Composition and Obesity – a Statistics Canada Report

  Diet Composition and Obesity Among Canadian Adults

  By Kellie Langlois, Didier Garriguet and Leanne Findlay
  Ottawa: Statistics Canada, 2009.

  ABSTRACT

  Background

  The contribution of specific nutrients to obesity has not been definitively established. The objective of this study was to determine if an association exists between obesity and the relative percentages of fats, carbohydrates, protein and fibre in the diets of Canadians.

  Data and methods

  The data are from the 2004 Canadian Community Health Survey—Nutrition. The analysis pertains to 6,454 respondents aged 18 or older who provided valid 24-hour dietary recall information and measured height and weight, and whose reported energy intake was considered plausible based on their predicted energy expenditure. Logistic regression models with obesity status as the main outcome were conducted, controlling for potential confounders. All analyses were based on weighted estimates.

  Results

  When the effect of the control variables was taken into account, total kilocalories consumed increased the odds of obesity in men, and fibre intake decreased the odds. Among women, only total kilocalories consumed was significantly associated with increased odds of obesity.

  Interpretation

  Higher consumption of kilocalories increased the odds of obesity, but the relative amounts of fats, carbohydrates and protein were generally not significant. The sole exception was an association between higher fibre intake and lower rates of obesity among men.

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• October 2009 - Nature’s Sweet Mystery – An Integrated Curriculum Resource
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  Nature’s Sweet Mystery – An Integrated Curriculum Resource

  The Canadian Sugar Institute Nutrition Information Service is pleased to announce the release of a newly updated teaching resource for grades 4-6 entitled Nature’s Sweet Mystery. This booklet is now available in both English and French, free of charge, to Canadian educators and health professionals.

  Nature’s Sweet Mystery is designed to guide students in an exploration of food energy and food production through a series of four Missions:

  • Exploring Food Chains
  • Exploring Food from Field to Table
  • Exploring the Human Body
  • Exploring Energy Balance

  The teacher’s background information and student activities in each Mission have been developed to support the achievement of curriculum expectations and learning outcomes in the areas of science, technology, health and physical education for Canadian students in grades 4-6 across Canada. This material was written by Registered Dietitians with the support of educational consultants, and has been classroom tested by teachers across Canada. 

  To order a free copy of Nature’s Sweet Mystery, please complete this online order form or email your request to info@nsmystery.ca.

  Seal of Approval
  Nature’s Sweet Mystery has received the Ontario Agri-Food Education Inc. Seal of Approval. This ensures that the resource has met eight critical criteria. Resources are reviewed by an independent panel represented by both the agri-food and education sectors to ensure the following:

  • Factual Information is current
  • Information is accurate and authentic.
  • Learning expectations are clear and concise.
  • A balanced perspective is presented.
  • Assessment and evaluation of student achievement must be addressed.
  • The presentation of information is bias-free.
  • A copyright clearance statement is included.
  • Inclusive language is used wherever applicable.

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• August 2009 - Nutrition Labelling: a Global Perspective

  Exploring Global Consumer Attitudes Toward Nutrition Information on Food Labels.

  Wills JM, Schmidt DB, Pillo-Blocka F, Cairns G.
  European Food Information Council, Brussels, Belgium.

  Nutr Rev. 2009 May;67 Suppl 1:S102-6.

  ABSTRACT

  In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.

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• June 2009 - The Future of Obesity Reduction

  The Future of Obesity Reduction: Beyond Weight Loss

  Ross &, Bradshaw AJ.,
  School of Kinesiology and Health studies, Queen's University, Kingston, ON, Canada.

  Nature Reviews Endocrinology, 2009 May 7. [Epub ahead of print]

  ABSTRACT

  Obesity increases the risk of morbidity and mortality and reduces quality of life independent of age, sex or ethnicity. Leading health authorities recommend weight loss as a primary treatment strategy for obesity reduction-weight loss goals range from 5% to 10% of initial body weight. Intentional weight loss in most adults is associated with a reduction in many of the health complications of obesity. Nonetheless, emerging evidence supports the notion that a lifestyle-modification program characterized by an increase in physical activity and a balanced diet can reduce obesity and the risk of obesity-related comorbid conditions despite minimal or no weight loss. The benefits of such an approach include appreciable reductions in abdominal obesity, visceral fat and cardiometabolic risk factors, and increases in both skeletal muscle mass and cardiorespiratory fitness. Individuals with obesity face a serious challenge if they are to attain even modest weight loss in today's obesogenic environment. Clinicians could encourage positive lifestyle changes in their patients by counseling them that obesity and its associated health risks can be reduced in response to an increase in physical activity with or without weight loss.

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• April 2009 - Consumption of Sugars and Body Weight: A Scientific Review

  Consumption of Sugars and Body Weight

  van Baak, MA & Astrup, A.

  Obesity Reviews, 2009 Mar;10 Suppl 1:9-23

  ABSTRACT

  The role of dietary sugars in the current obesity epidemic is much debated and opposing views can be found in the lay as well as scientific literature. Here we have reviewed the recent scientific literature on consumption of sugars and body weight. Main focus was on three questions: (i) What is the evidence that intake of dietary sugars is associated with higher body weight than intake of non-sugar carbohydrates? (ii) What is the evidence that sugars in liquid form are associated with higher body weight than sugars in solid form? (iii) What is the evidence that diets with a low glycaemic index (GI) or glycaemic load (GL) are associated with lower body weight than diets high in GI or GL?

  We conclude that (i) there is insufficient evidence that an exchange of sugar for non-sugar carbohydrates in the context of a reduced-fat ad libitum diet or energy-restricted diet results in lower body weights; (ii) observational studies suggest a possible relationship between consumption of sugar-sweetened beverages and body weight, but there is currently insufficient supporting evidence from randomized controlled trials of sufficient size and duration; (iii) at this moment there is insufficient evidence to support a difference between liquid and solid sugar intake in body-weight control and (iv) there is some, although not consistent, evidence for a lower body weight on diets with a lower GL, but the effect is likely to be small. There is currently no convincing evidence for a role of GI independent of GL.

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• February 2009 - International Society of Sports Nutrition: Position Statement on Nutrient Timing

  International Society of Sports Nutrition position stand: Nutrient timing

  Kerksick C, Harvey T, Stout J, Campbell B, Wilborn C, Kreider R, Kalman D, Ziegenfuss T, Lopez H, Landis J, Ivy JL, Antonio J. Department of Health and Exercise Science, University of Oklahoma, Norman, OK 73019, USA. Chad_Kerksick@ou.edu.

  Journal of the International Society of Sports Nutrition. 2008 Oct; 3; 5:17.

  ABSTRACT

  The position of the Society regarding nutrient timing and the intake of carbohydrates, proteins, and fats in reference to healthy, exercising individuals is summarized by the following eight points:

  1. Maximal endogenous glycogen stores are best promoted by following a high-glycemic, high-carbohydrate (CHO) diet (600 - 1000 grams CHO or ~8 - 10 g CHO/kg/d), and ingestion of free amino acids and protein (PRO) alone or in combination with CHO before resistance exercise can maximally stimulate protein synthesis.

  2. During exercise, CHO should be consumed at a rate of 30 - 60 grams of CHO/hour in a 6 - 8% CHO solution (8 - 16 fluid ounces) every 10 - 15 minutes. Adding PRO to create a CHO:PRO ratio of 3 - 4:1 may increase endurance performance and maximally promotes glycogen re-synthesis during acute and subsequent bouts of endurance exercise.

  3. Ingesting CHO alone or in combination with PRO during resistance exercise increases muscle glycogen, offsets muscle damage, and facilitates greater training adaptations after either acute or prolonged periods of supplementation with resistance training.

  4. Post-exercise (within 30 minutes) consumption of CHO at high dosages (8 - 10 g CHO/kg/day) have been shown to stimulate muscle glycogen re-synthesis, while adding PRO (0.2 g - 0.5 g PRO/kg/day) to CHO at a ratio of 3 - 4:1 (CHO: PRO) may further enhance glycogen re-synthesis.

  5. Post-exercise ingestion (immediately to 3 h post) of amino acids, primarily essential amino acids, has been shown to stimulate robust increases in muscle protein synthesis, while the addition of CHO may stimulate even greater levels of protein synthesis. Additionally, pre-exercise consumption of a CHO + PRO supplement may result in peak levels of protein synthesis.

  6. During consistent, prolonged resistance training, post-exercise consumption of varying doses of CHO + PRO supplements in varying dosages have been shown to stimulate improvements in strength and body composition when compared to control or placebo conditions.

  7. The addition of creatine (Cr) (0.1 g Cr/kg/day) to a CHO + PRO supplement may facilitate even greater adaptations to resistance training.

  8. Nutrient timing incorporates the use of methodical planning and eating of whole foods, nutrients extracted from food, and other sources. The timing of the energy intake and the ratio of certain ingested macronutrients are likely the attributes which allow for enhanced recovery and tissue repair following high-volume exercise, augmented muscle protein synthesis, and improved mood states when compared with unplanned or traditional strategies of nutrient intake.

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