Abstract: . . .  allergens in foods. By regulating the labelling of foods that might contain ingredients that can induce dangerous allergic reactions (like peanuts, milk, and eggs), the department intends to make it easier for Canadians to eat safely and with confidence. For more information go to www.healthcanada.ca/nutritionlabelling (in French: www.santecanada.ca/etiquetagenutritionnel ). Nutrition Labelling Toolkit for Educators (Health Canada) The Toolkit for Educators contains a variety of multi-media products to assist in educating Canadians on the nutrition information found on food labels, to enable them to make informed food choices. Toolkit Contents The Educator’s Toolkit includes: 1. Nutrition Labelling… Get the Facts!, a series of six fact sheets that provide background information and are designe . . .
. . .  Even with all the health attributes, when given a choice between red meat, poultry, or fish, Canadians consume fish the least. However, marketing and promotional campaigns and the availability of convenient and easy- to-prepare products have contributed to fish consumption (Statistics Canada, 2005). Legumes and Nuts It is important to note that consumption of legumes is not currently part of a constant monitoring, but actual data show that consumption of legumes and nuts has been relatively constant between 1994 and 2003 (Agriculture and Agri-Food Canada, 2005). Eggs In 2003, egg consumption stood at 13 dozen per person annually. Eggs continue to be popular, reflecting public-education campaigns outlining the nutritional benefits of eggs, as well as increased use by the food- service sector and the availability of processed egg products (Statistics Canada, 2005). 3 Page 9 4 Oils and Fats Canadians have reduced their consumption of margarine, but overall ingestion of oils and fats has increased, and can be explained by the increased usage of salad oils and shortenings by households and food-service outlets in salad dressing, deep-fried products, and baked goods (Statistics Canada, 2005). Between 1995 and 2003, there was a slight increase in consumption of butter, probably because of the perception that butter is more “natural” (cited . . .
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