APRIL MONTHLY FEATURE STORY

Empowering consumers to make healthier food choices Lesson Plan created by Deidre Lake, Communication4Integration Inc.

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Monthly Lesson Plan At-A-Glance Introduction This lesson plan features articles related to food labelling, proposed requirements for fast food chains, and what critics are saying about the Canada Food Guide. You will discuss whether or not food labelling will help consumers make healthier choices and better educate them in an attempt to decrease the growing issue of obesity. Finally, you will hear an interview between CBC host and former CEO of Lululemon discussing her latest business adventure and how her company is reinventing fast food. The lesson ends with a list of idioms related to food that are commonly used. As well, vocabulary sheets for common food items and those mentioned in the Canada Food Guide are included as a reference. Enjoy.

CANADIAN LANGUAGE BENCHMARK SELECTED COMPETENCIES LISTENING COMPETENCY OUTCOMES: • Comprehend main ideas and supporting details • Understand factual details and some implied meanings in extended narration • Infer meaning of expressions used based on the context READING COMPETENCY OUTCOMES: • Understand main ideas and supporting details from a one page authentic text • Infer meaning from context • Identify factual details in a text SPEAKING COMPETENCY OUTCOMES: • Engage in discussion questions with colleagues or others • Be able to summarize audio and video-mediated information using appropriate vocabulary and a variety of structures WRITING COMPETENCY OUTCOMES • Take simple notes from reference materials and audio or videomediated material in order to respond to questions LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

2016

TABLE OF CONTENTS Pre-Reading Activities (Page 2) • Discuss or consider questions related to food labelling and marketing of food items • Read background information from Health Canada related to nutrition labelling requirements in Canada Pre-Reading Vocabulary (Page 3) • Review vocabulary used in articles 1 and 2 Article 1 (Page 4-5) • Read article titled, Food labels should include exercise needed to burn off calories, UK researchers suggest • Summarize article Article 2 (Page 6) • Read article titled, Weight controlled by what we put in our mouths, not exercise • Summarize article Article 3 (Page 7-8) • Read article titled, ‘I was shocked’: Why health advocates want calorie counts on your menu and in your face • Consider or discuss questions related to the article Canada’s Food Guide (Pages 9-15) • Review Canada’s Food Guide and respond to questions Article 4 (Pages 16-19) • Read article titled, Health Canada reviewing food guide, critics demand drastic changes now • Match vocabulary used in article 4 with correct definition • Respond to comprehension questions • Consider or discuss questions related to the article Feature Video (Page 20) • Watch video or listen to audio clip titled, Reinventing Frozen Food • Listen for overall comprehension and take notes • Listen for specific information and respond to questions Suggested Extension Activities (Page 22-23) • See list of 20-30 minute presentation ideas • See oral presentation feedback form Common Food Idioms (24-30) Transcript for Feature Video (31-32) Food vocabulary sheets (33-38) Answer Key (39-42)

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INTRODUCTORY QUESTIONS Discuss or consider the questions below. 1. When you go grocery shopping, do you check the label of the products you are interested in buying for their nutritional value before making a decision to buy them or not? Why or why not? 2. What do you think of the marketing on food items? Many believe that nutrition or diet-related health claims on food are misleading. Can you think of examples of food items that make a nutritional claim but in reality are not really good for you? 3. In your opinion, what are the pros and cons to nutrition labelling?

BACKGROUND INFORMATION Health Canada believes labelling on food helps Canadians make healthy and informed choices about the foods they buy and eat. Read the information below to better understand the reason behind nutrition labelling in Canada. In December 2002, the Food and Drug Regulations were amended to make nutrition labelling mandatory on most food labels, update requirements for nutrient content claims, and permit the use of diet-related health claims on foods. As a result, nutrition labelling became mandatory for most prepackaged foods in December 2005, with smaller businesses having until December 2007 to comply with the new regulations. On May 7, 2005, additional amendments were proposed in order to bring more flexibility to the regulatory framework, clarify the intent of these requirements, correct inconsistencies between labelling provisions, and address items that were not included in the previous amendments. These proposed amendments are not expected to have a significant impact on labels that have already been brought into compliance, since most of the amendments would either give more flexibility to the requirements or would not change their intent. While it is Health Canada that developed the nutrition labelling regulations, it is the Canadian Food Inspection Agency that is responsible for the enforcement of these regulations. Source: http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/reg/index-eng.php

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VOCABULARY ACTIVITY Prior to reading the following two articles, review the vocabulary below.

ARTICLE 1 WORD

MEANING

burn off tactic obesity to curb something to make sense of pack on perpetuate myth oversimplify undersell outweigh outrun pictorial crisps to kick-start

to use up energy or get rid of unwanted fat by exercising an action or strategy planned to achieve a specific end the condition of being overweight to the extent that it is unhealthy restrain or keep in check find meaning or coherence in put on make something (typically an undesirable situation or unfounded belief) continue indefinitely a widely held but false belief or idea simplify (something) so much that a distorted impression is given promote insufficiently or undervalue be greater or more significant than run faster than; outpace something expressed with a picture or image British word for potato chips start up; fire up; jump-start

ARTICLE 2 WORD

MEANING

calories overestimate underestimate cardiovascular fitness modest high intensity overcompensate

units of energy estimate something to be better, larger, or more than it is estimate something to be smaller or less important than it is fitness that is good for the heart and blood vessels relatively moderate, limited, or small exercise that gets your hear rate up and burns calories take excessive measures in attempting to correct or make amends for an error, weakness, or problem feel a strong desire for something moisture from the pores in your skin as a result of exercise

crave sweat

READING ACTIVITY If you are in a classroom situation, select a partner. One of you read article 1 while the other reads article 2. After finishing your article, summarize the information for your partner. Ask each other questions if needed. Afterwards, discuss the pros and cons to “activity-equivalent calorie labelling.” If you are working independently, read article 1 then read article 2. Afterwards, consider the pros and cons to “activity-equivalent calorie labelling. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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ARTICLE 1

Food labels should include exercise needed to burn off calories, U.K. researchers suggest Simple graphics showing exercise time could be effective tactic for fighting obesity, says British researcher By Kas Roussy, CBC News More than two-thirds of people in the U.K. are either overweight or obese, and Shirley Cramer is hoping to curb that trend. She’s the chief executive of the Royal Society for Public Health in London and wants food labels to include information on how much exercise is needed to burn the calories the food contains. It is called “activity-equivalent calorie labelling,” and Cramer has written a commentary on the subject in the current edition of the British Medical Journal. “Consumers take about six seconds to make up their mind about a product,” she told CBC News. Many people find nutritional labelling “too confusing” because labels are often loaded with all kinds of information that can be difficult to make sense of. So, suggests Cramer, why not grab their attention with a catchy graphic illustrating just how much physical activity you’ll need to do to burn off the calories you’ll pack on by consuming the product.

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The idea has its critics, however. Dr. Yoni Freedhoff of the Bariatric Medical Institute in Ottawa fears it could perpetuate the myth that exercise can lead to weight loss when, in fact, for most people, calories consumed outweigh the calories exercised away. ‘This message oversimplifies exercise and undersells its benefits to everything else beyond weight.’ (CBC) For example, if you eat a blueberry muffin that has 265 calories, you’ll have to walk it off for 48 minutes. If you’re more of a runner, that’ll take 13 minutes. But not everyone burns calories at the same rate, so consumers will have to adjust the information based on their individual situation.

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‘Calories consumed outweigh the calories exercised. For the most part, you cannot outrun your fork.’ - Yoni Freedhoff, Bariatric Medical Institute The above estimates, says Cramer, apply to a 35-yearold male who weighs 77 kg.

Many people find nutrition labels confusing and easy to ignore. (Kelly Crowe/CBC)

“The idea that a pictorial which indicates what the equivalent activity would be if you ate those crisps, or the muffin, or have the soft drink [conveys] is immediate,” says Cramer. “Everybody can understand that.”

“We need to be creative ...in your face ... so this is a tactic, or a strategy, in the war on obesity,” she said.

An ‘in your face’ strategy for fighting obesity In a survey conducted by the Royal Society, almost two-thirds of about 2,000 respondents said they would support the introduction of activity-equivalent calorie labelling and over half said they would positively change their behaviour after viewing that kind of labelling. Most people don’t know how many calories the average person needs to maintain a healthy weight, says Cramer.

In a policy paper, the Royal Society for Public Health writes that targeting unhealthy food products with interventions that can positively influence behaviour change should be a priority for public health authorities. Cramer says it’s pointless to preach to people about good eating behaviour, but the new labelling she’s proposing could help consumers make better, healthier food choices. “If we put this activity-equivalent calorie labelling on unhealthier food, then we’d be hoping to make some difference in people’s lives, that they would be making better choices,” she said. “Anything to kickstart physical activity.”

Exercise not a weight loss drug Not everybody is sold on the idea. Dr. Yoni Freedhoff is the medical director of the Bariatric Medical Institute in Ottawa. “People believe that exercise is the ticket to the weight loss express,” he said. But, in fact, exercise doesn’t burn that many calories.

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ARTICLE 2

Source: http://www.cbc.ca/player/play/2678650713/

Weight controlled by what we put in our mouths, not exercise People don’t always appreciate how easy it is to consume calories vs. working it off People often overestimate the number of calories they’ve burned by exercising, and underestimate how many calories are in the food they eat, experts say. Exercise is important for many reasons such as cardiovascular fitness, but long-term studies have shown the amount of weight loss specifically from exercise programs is modest. After burning off calories during exercise, the body tends to seek a balance by replacing the calories, driving up hunger, explains Steven Bray, a health psychologist at McMaster University in Hamilton. “What’s challenging for most people is that it takes quite a bit of time at a high intensity to burn a lot of calories,” Bray said. “But we can consume a lot of calories very quickly. It’s very easy to probably overconsume and overcompensate for what might be a hunger that’s developed through the exercise that we’ve done.”

Eating a cheeseburger McMaster kinesiology Prof. Martin Gibala set up a mini-experiment for CBC News to test how much men and women choose to eat after working out on stationary bicycles while researchers measured the intensity of exercise and estimated how many calories were burned. “I kind of got hungry and started craving a big meal so I chose pizza,” as well as fruits and vegetables, said Jeninel Sayes, one of the participants in the highintensity group. “I think it is based on how much I sweat out.” But an average person burns off only 200 to 300 calories at a moderate pace, Gibala said. Those 300 calories don’t go far. For example, a commercially prepared apple fritter can contain 290 calories, and three-quarters of a blueberry muffin or less than a small-sized pumpkin spice latté both pack 330 calories. “I tell my students that we control our body weight by what we put in our mouth and we control our fitness through exercise,” Gibala said.

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ARTICLE 3 Read the article below.

‘I was shocked’: Why health advocates want calorie counts on your menu and in your face Ontario chain restaurants must post calorie counts on menus by 2017 By Sophia Harris, CBC News On a recent trip to New York City, Sarah Kosmack was blown away by what she read on the menu at fast-food restaurant, Shake Shack.

“I was shocked,” Kosmack, who lives in Toronto, recalls. “It was so brutal. The calories were so high, I couldn’t do it.”

She planned to order a milkshake — until she saw the damage.

People in Ontario may soon be in for a similar shock. Starting in 2017, the province will require that food service establishments with 20 or more locations list the calorie amounts on the menu or menu display board.

New York City mandates that large chain restaurants post calorie counts on their menus. According to Shake Shack’s menu, Kosmack’s selected drink totalled around 800 calories, more than the amount in many of its burgers. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

Smaller eateries are exempt because of the costs of meeting the requirements. 7

Tell-all menus With our growing obesity epidemic, some health advocates are pushing for all of Canada to adopt similar regulations and to add even more nutritional details. Critics in the restaurant industry argue it’s just too much information and could cause confusion. But advocates point out that some U.S. states already require calories on chain restaurant menus, and that nationwide U.S. regulations are in the works. Many chain restaurants in the U.S. already post calorie counts on menus. (NYC Department of Health) “It’s a major public health issue,” says Norman Campbell, professor of medicine at the University of Calgary. “We’ve reached the situation where unhealthy diets are the leading risk for death and disability in Canada.”

According to Boston Pizza’s own data, its Smoky Mountain Spaghetti with Meatballs contains 1,760 calories. (Boston Pizza)

The cry for ‘menu truth’ Many national health organizations including the Heart and Stroke Foundation and the Canadian Diabetes Association want calories listed on chain restaurant menus across Canada. The Fitness Industry Council of Canada is running a campaign called Menu Truth, asking Canadians who support the cause to contact their provincial health minister. It’s also on the agenda for Montreal city councillor Marvin Rotrand. He’s lobbying Quebec to adopt regulations similar to Ontario’s. “Many of us in Quebec don’t understand why people in Ontario should have better nutritional information available to them,” says Rotrand. “It does, ultimately, make a difference in terms of calories consumed.” Following her New York experience, Kosmack agrees. “It’s really hard to order a milkshake knowing it has 800 calories.”

DISCUSSION QUESTIONS Discuss or consider the following questions: 1. Do you think you would make healthier decisions about what to eat or not eat if the number of calories were displayed on menu items? Why or why not? 2. Do you think that including calories on menu items would have a negative impact on some restaurants? Why or why not? 3. Do you agree with this decision? Why or why not?

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CANADA’S FOOD GUIDE Take your time to review Canada’s Food Guide that follows the questions below. Respond to the questions while reviewing the guide.

QUESTIONS 1. Look at the recommended number of food guide servings per day. Look at the recommendations for girls and boys 9-13 versus adults 19-50. Does anything surprise you about these recommendations?

2. What will following the tips in Canada’s Food Guide help you with according to Health Canada?

3. Give some examples of what constitutes a single serving of vegetables and fruit. Do you eat the recommended number of vegetable/fruit servings per day?

4. What are examples of meat alternatives?

5. Look at the advice throughout the guide. Which tips do you agree with? Are there any tips you find questionable or disagree with?

6. What does the guide say about eating fish?

7. Does the guide tell you how much water you should drink per day? How much water do you typically drink per day?

8. What does the guide say about vitamin D?

9. What does the guide say are the benefits of eating well and being active?

10. How much moderate to vigorous physical activity is recommended each week for adults? Are examples provided for what constitutes moderate versus vigorous physical activities? How much physical activity is recommended for children?

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Eating Well with

Canada’s Food Guide

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Recommended Number of Food Guide Servings per Day Children Age in Years

2-3

Sex

4-8

Teens 9-13

Girls and Boys

Adults

14-18 Females

19-50

Males

Females

51+

Males

Females

Males

Vegetables and Fruit

4

5

6

7

8 7-8 8-10 7

7

Grain Products

3

4

6

6

7 6-7 8

6

7

Milk and Alternatives

2

2 3-4 3-4 3-4 2

2

3

3

Meat and Alternatives

1

1 1-2

3

2

3

2

3

2

The chart above shows how many Food Guide Servings you need from each of the four food groups every day. Having the amount and type of food recommended and following the tips in Canada’s Food Guide will help: • Meet your needs for vitamins, minerals and other nutrients. • Reduce your risk of obesity, type 2 diabetes, heart disease, certain types of cancer and osteoporosis. • Contribute to your overall health and vitality.

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What is One Food Guide Serving? Look at the examples below.

Fresh, frozen or canned vegetables 125 mL (1⁄2 cup)

Bread 1 slice (35g)

Bagel ⁄2 bagel (45 g)

1

Milk or powdered milk (reconstituted) 250 mL (1 cup)

Leafy vegetables Cooked: 125 mL (1⁄2 cup) Raw: 250 mL (1 cup)

Fresh, frozen or canned fruits 1 fruit or 125 mL (1⁄2 cup)

Cereal Cold: 30 g Hot: 175 mL (3⁄4 cup)

Cooked rice, Flat breads ⁄2 pita or 1⁄2 tortilla (35 g) bulgur or quinoa 125 mL (1⁄2 cup)

1

Canned milk (evaporated) 125 mL (1⁄2 cup)

Fortified soy beverage 250 mL (1 cup)

Cooked fish, shellfish, Cooked legumes poultry, lean meat 175 mL (3⁄4 cup) 75 g (2 1⁄2 oz.)/125 mL (1⁄2 cup)

Tofu 150 g or 175 mL (3⁄4 cup)

100% Juice 125 mL (1⁄2 cup)

Kefir 175 g (3⁄4 cup)

Yogurt 175 g (3⁄4 cup)

Eggs 2 eggs

Peanut or nut butters 30 mL (2 Tbsp)

Cooked pasta or couscous 125 mL (1⁄2 cup)

Cheese 50 g (1 1⁄2 oz.)

Shelled nuts and seeds 60 mL (1⁄4 cup)

Oils and Fats

• Include a small amount – 30 to 45 mL (2 to 3 Tbsp) – of unsaturated fat each day. This includes oil used for cooking, salad dressings, margarine and mayonnaise. • Use vegetable oils such as canola, olive and soybean. • Choose soft margarines that are low in saturated and trans fats. • Limit butter, hard margarine, lard and shortening.

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Make each Food Guide Serving count…

wherever you are – at home, at school, at work or when eating out! 4Eat at least one dark green and one orange vegetable each day. • Go for dark green vegetables such as broccoli, romaine lettuce and spinach. • Go for orange vegetables such as carrots, sweet potatoes and winter squash.

4Choose vegetables and fruit prepared with little or no added fat, sugar or salt. • Enjoy vegetables steamed, baked or stir-fried instead of deep-fried.

4Have vegetables and fruit more often than juice. 4Make at least half of your grain products whole grain each day. • Eat a variety of whole grains such as barley, brown rice, oats, quinoa and wild rice. • Enjoy whole grain breads, oatmeal or whole wheat pasta.

4Choose grain products that are lower in fat, sugar or salt. • Compare the Nutrition Facts table on labels to make wise choices. • Enjoy the true taste of grain products. When adding sauces or spreads, use small amounts.

4Drink skim, 1%, or 2% milk each day. • Have 500 mL (2 cups) of milk every day for adequate vitamin D. • Drink fortified soy beverages if you do not drink milk.

4Select lower fat milk alternatives. • Compare the Nutrition Facts table on yogurts or cheeses to make wise choices.

4Have meat alternatives such as beans, lentils and tofu often. 4Eat at least two Food Guide Servings of fish each week.* • Choose fish such as char, herring, mackerel, salmon, sardines and trout.

4Select lean meat and alternatives prepared with little or no added fat or salt. • Trim the visible fat from meats. Remove the skin on poultry. • Use cooking methods such as roasting, baking or poaching that require little or no added fat. • If you eat luncheon meats, sausages or prepackaged meats, choose those lower in salt (sodium) and fat.

Enjoy a variety of foods from the four food groups. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

Satisfy your thirst with water! Drink water regularly. It’s a calorie-free way to quench your thirst. Drink more water in hot weather or when you are very active.

* Health Canada provides advice for limiting exposure to mercury from certain types of fish. Refer to www.healthcanada.gc.ca for the latest information.

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Advice for different ages and stages… Children

Women of childbearing age

Men and women over 50

Following Canada’s Food Guide helps children grow and thrive.

All women who could become pregnant and those who are pregnant or breastfeeding need a multivitamin containing folic acid every day. Pregnant women need to ensure that their multivitamin also contains iron. A health care professional can help you find the multivitamin that’s right for you.

The need for vitamin D increases after the age of 50.

Young children have small appetites and need calories for growth and development. • Serve small nutritious meals and snacks each day. • Do not restrict nutritious foods because of their fat content. Offer a variety of foods from the four food groups. • Most of all... be a good role model.

In addition to following Canada’s Food Guide, everyone over the age of 50 should take a daily vitamin D supplement of 10 µg (400 IU).

Pregnant and breastfeeding women need more calories. Include an extra 2 to 3 Food Guide Servings each day. Here are two examples: • Have fruit and yogurt for a snack, or • Have an extra slice of toast at breakfast and an extra glass of milk at supper.

How do I count Food Guide Servings in a meal? Here is an example: Vegetable and beef stir-fry with rice, a glass of milk and an apple for dessert 250 mL (1 cup) mixed broccoli, carrot and sweet red pepper

=

2 Vegetables and Fruit Food Guide Servings

75 g (2 1⁄2 oz.) lean beef

=

1 Meat and Alternatives Food Guide Serving

250 mL (1 cup) brown rice

=

2 Grain Products Food Guide Servings

5 mL (1 tsp) canola oil

=

part of your Oils and Fats intake for the day

250 mL (1 cup) 1% milk

=

1 Milk and Alternatives Food Guide Serving

1 apple

=

1 Vegetables and Fruit Food Guide Serving

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Eat well and be active today and every day! The benefits of eating well and being active include:

Take a step today…

• Better overall health. • Lower risk of disease. • A healthy body weight.

3 Have breakfast every day. It may help control your hunger later in the day. 3 Walk wherever you can – get off the bus early, use the stairs. 3 Benefit from eating vegetables and fruit at all meals and as snacks. 3 Spend less time being inactive such as watching TV or playing computer games. 3 Request nutrition information about menu items when eating out to help you make healthier choices. 3 Enjoy eating with family and friends! 3 Take time to eat and savour every bite!

• Feeling and looking better. • More energy. • Stronger muscles and bones.

Be active To be active every day is a step towards better health and a healthy body weight. It is recommended that adults accumulate at least 2 1⁄2 hours of moderate to vigorous physical activity each week and that children and youth accumulate at least 60 minutes per day. You don’t have to do it all at once. Choose a variety of activities spread throughout the week. Start slowly and build up.

Eat well Another important step towards better health and a healthy body weight is to follow Canada’s Food Guide by: • Eating the recommended amount and type of food each day. • Limiting foods and beverages high in calories, fat, sugar or salt (sodium) such as cakes and pastries, chocolate and candies, cookies and granola bars, doughnuts and muffins, ice cream and frozen desserts, french fries, potato chips, nachos and other salty snacks, alcohol, fruit flavoured drinks, soft drinks, sports and energy drinks, and sweetened hot or cold drinks.

Read the label • Compare the Nutrition Facts table on food labels to choose products that contain less fat, saturated fat, trans fat, sugar and sodium. • Keep in mind that the calories and nutrients listed are for the amount of food found at the top of the Nutrition Facts table.

Limit trans fat When a Nutrition Facts table is not available, ask for nutrition information to choose foods lower in trans and saturated fats.

Nutrition Facts Per 0 mL (0 g) Amount

% Daily Value

Calories 0 Fat 0 g Saturated 0 g + Trans 0 g Cholesterol 0 mg Sodium 0 mg Carbohydrate 0 g Fibre 0 g Sugars 0 g Protein 0 g Vitamin A 0 % Calcium 0%

0% 0%

0% 0% 0%

Vitamin C Iron

0% 0%

For more information, interactive tools, or additional copies visit Canada’s Food Guide on-line at: www.healthcanada.gc.ca/foodguide or contact: Publications Health Canada Ottawa, Ontario K1A 0K9 E-Mail: [email protected] Tel.: 1-866-225-0709 Fax: (613) 941-5366 TTY: 1-800-267-1245 Également disponible en français sous le titre : Bien manger avec le Guide alimentaire canadien This publication can be made available on request on diskette, large print, audio-cassette and braille.

© Her Majesty the Queen in Right of Canada, represented by the Minister of Health Canada, 2011. This publication may be reproduced without permission. No changes permitted. HC Pub.:WITH 4651 CBC Cat.:–H164-38/1-2011E-PDF ISBN: 978-1-100-19255-0 LEARNING ENGLISH cbc.ca/learning-english

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ARTICLE 4 Read the following article. Underline the words you do not understand as you read the article.

Health Canada reviewing food guide, critics demand drastic changes now Government says review results coming later this year By Sophia Harris, CBC News Critics are calling on Health Canada to immediately overhaul the country’s food guide to help improve the health of Canadians and address the growing obesity crisis.

campaigning for years for a revamped guide, claiming the current one is “fully broken.”

The federal agency told CBC News it is reviewing the almost decade-old document to ensure it remains scientifically sound and useful. Review results will be announced later this year.

Canada’s Food Guide is taught in schools, used to create eating plans in institutions and influences how we view healthy eating. Health Canada last revised it in 2007.

But the news doesn’t appease critics who doubt much will change about the Canada Food Guide — a guide they charge is too deferential to the food industry and fails in its mission to promote healthy eating.

A Senate report just this month charged that the guide is dated, ineffective and needs urgent change to combat the rising rates of obesity in the country. Juice, for instance, is presented as a healthy item when it is little more than a soft drink without the bubbles,” declared the report.

“I’m not really full of hope,” says obesity expert Dr. Yoni Freedhoff. The Ottawa physician has been LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

Senate demands overhaul

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It also said the explosion of ultra-processed products on the market has led to Canadians gorging on food that is “calorie-rich and nutrient-poor.”

Freedhoff also finds himself alarmed by the guide’s suggestion that Canadians should “limit” trans fat in their diet

The study charges the guide, which includes an emphasis on low-fat foods and a number of servings of carbohydrates, doesn’t do enough to help Canadians kick their bad eating habits.

“It doesn’t say you should avoid them, which is a remarkable thing,” he says.

“We think Health Canada’s got to revise its examples of what healthy foods really are,” says Conservative Senator Kelvin Ogilvie, chair of the Senate committee that devised the report.

A guide to unhealthy eating? Obesity expert Freedhoff says it would take him an hour to even begin to cover all the problems he has with the current guide. He points to the grains food group. The guide advises that adults eat six to eight servings daily, depending on gender and age. Recommended items include cereal, pasta and bagels. The document also advises Canadians make at least half their choices whole grain. “That is a very poor piece of guidance,” says Freedhoff. He believes people should aim to choose virtually all whole grains to fight off diseases such as diabetes. He also notes that many cereals on the market are highly processed. “Ultimately, this is a guide that is very friendly to wheat and the refining of wheat,” he says. Freedhoff also takes issue with the milk and alternatives category. He says he’s not anti-dairy, but questions the recommendation to drink two glasses of milk daily. The physician says advising people to drink their calories can contribute to weight gain because people don’t have the same feeling of fullness.

Trans fats have been linked to an increased risk of heart disease. The U.S. is already taking steps to phase out artificial trans fats in that country.

So what do we eat now? Freedhoff and the Senate committee want to see a new guide that moves away from a food groupbased approach. They recommend instead a format that emphasizes eating fresh, whole foods and makes strong statements about limiting highly processed products. Both the Senate report and Freedhoff uphold as a shining example Brazil’s new food guide. It advises making natural and minimally processed foods, mainly plant-based, the basis of one’s diet. It also recommends that people avoid ultra-processed products and to be wary of food advertising and marketing. “Health Canada has got to be aware that there’s a trend in enlightened countries to make their food guides much more meaningful to consumers,” says Senator Ogilvie. Health Canada didn’t respond to a request for comment on the Senate report except to say the agency is examining the study and its recommendations. But critics are already predicting the agency’s upcoming review results won’t include needed sweeping changes. “I’ll believe it when I see it,” says Freedhoff.

Freedhoff adds that for an adult male like himself, he finds the guide a little “odd.”

Ogilvie is also skeptical but says he’s holding out hope.

It recommends that he drink two glasses of milk every day. But he is also advised to consume just two servings of dairy a day. If he followed both rules, concludes Freedhoff, his dairy intake would be limited to drinking milk and he couldn’t have any other products like cheese or yogurt.

When asked how he’ll feel if the review doesn’t lead to a major overhaul, the senator responded, “Then I would say that Health Canada has failed Canadians.”

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VOCABULARY ACTIVITY Match the words with the correct definition. The first one is done for you. Use the article to help you determine the correct meaning if needed.

ANSWER G

WORD

MEANING

critics

an unsaturated fatty acid occurring in manufactured oils as a result of hydrogenation

overhaul

pacify or placate someone

crisis

a general direction in which something is developing or moving

appease

aim; goal; purpose

deferential

a series of chemical operations in order to preserve something

mission

new and improved

campaigning

those who express an unfavourable opinion of something

revamped

not easily convinced; having doubts or reservations; doubtful

combat

an act of discontinuing something in phases

processed

showing deference; respectful

trans fat

withdraw from something

phase out

take action to reduce, destroy, or prevent something undesirable

moves away from take apart in order to examine it and repair if necessary trend

cautious; suspicious; on the lookout; on one’s toes

wary

disappoint someone; neglect to do something

enlightened

work in an organized way toward a particular goal; fighting; pushing; striving

skeptical

having a rational, modern, and well informed outlook

fail someone

a time of intense difficulty, trouble, or danger

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COMPREHENSION QUESTIONS Respond to the questions below. 1. What are critics demanding Health Canada do?

2. What do critics doubt? Why?

3. How does Ottawa physician, Dr. Yoni Freedhoff feel about the Canada Food Guide?

4. When was the Canada Food Guide last revised?

5. What did a recent Senate report conclude?

6. What types of grains does Dr. Yoni Freedhoff believe people should only eat in order to fight off diseases such as diabetes?

7. Which Food Guide is considered the best example? Why?

8. If there are not major changes made, what does senator Ogilvie say Health Canada will be doing?

DISCUSSION QUESTIONS: • Do you think nutrition should be taught in schools to children? Why or why not? • In your opinion, is eating healthy foods difficult in today’s society? Explain.

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FEATURE VIDEO Watch the video of the interview between Exchange CBC host and Christine Day, former CEO of Lululemon, regarding her latest business adventure on reinventing frozen food.

Source: http://www.cbc.ca/player/play/658858563569/

LISTENING FOR OVERALL COMPREHENSION While you listen, take notes below.

TV Dinners

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LISTENING FOR SPECIFIC INFORMATION Now, listen to either the video clip again or the audio clip that accompanies this lesson plan. This time while you listen, respond to the questions below. You may have to listen twice. 1. What do most people think of when they think of frozen foods/TV dinners?

2. What products is the Vancouver-based, start up company Luvo offering?

3. Why do they think busy professionals will pay a premium for their products?

4. What is Christine Day’s current position with the company? What was her former position?

5. How did Luvo get started? What was the original name?

6. What did Christine Day do when she joined the company?

7. What personal connection does Christine have with this new brand?

8. What makes Luvo unique compared to other frozen foods?

9. Why was she attracted to this company?

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SUGGESTED EXTENSION ACTIVITIES Below are some suggested activities for in-class learners.

20-30 MINUTE SMALL GROUP PRESENTATION IDEAS 1. In this lesson, critics have said Canada’s Food Guide should seek inspiration from Brazil. Look up the Brazil Food Guide. Compare this guide to Canada’s Food Guide. Present your findings to your colleagues. 2. Find a variety of food items that have misleading labels on them. Present these items to your colleagues and explain why the labels are misleading. Provide recommendations on what consumers should look for when comparing food items if they wish to make healthier choices. 3. Contact a nutritionist and request to conduct an informational interview by phone or in-person. Come up with a list of 5 questions to ask. Present their advice to your colleagues.

Questions might include: What do you most frequently tell clients? Do you think including calories on menu items will empower people to make healthier choices? In your opinion, why is it so hard for people to be healthy? What changes would you like to see Canadians make to their diets overall? Why are lifestyle changes hard to make? Do you think schools or parents should be educating children about nutrition? What do you think of Canada’s Food Guide?

4. Think of someone that is empowering people or communities to make healthier choices. Present them to your colleagues. Describe what they are doing and how they are making a difference. Jamie Oliver for example is someone that comes to mind. 5. See Tedtalks (www.ted.com) for interesting people and innovative ideas. Watch videos that are less than 10 minutes in length. Present this Ted Talk to your colleagues and what you find interesting about them or their idea.

Talks that I’ve watched recently of people doing something unique include those by Danit Peleg, and Elora Hardy. Feel free to use one of these or find your own to present.

ENJOY! See oral presentation feedback form for you and your colleagues to use to provide feedback.

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ORAL PRESENTATION FEEDBACK FORM NAME OF PRESENTER:

NAME OF EVALUATOR:

Respond to the questions or make comments below. 1. Was the presentation clear and easy to follow?

2. What could the presenter have done differently?

3. After hearing this presentation, I will remember the following:

4. Did presenter speak to audience, maintain eye contact, and use an appropriate volume and rate of speech?

OVERALL RATING Rate the presentation overall.

1 Below average

2

3

4

Average

Good

Excellent

ADDITIONAL COMMENTS

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LANGUAGE FOCUS Below is a list of common idioms referencing food (www.idiomconnection.com):

apple of (someone’s) eye someone that you are very fond of or like a lot or like more than others The little girl is the apple of her grandfather’s eye.

as cool as a cucumber to be calm He’s always cool as a cucumber even under pressure.

as easy as apple pie very easy e.g. the test we had yesterday was as easy as apple pie.

as flat as a pancake very flat The child’s toy was as flat as a pancake after the car drove over it.

as slow as molasses very slow He is as slow as molasses when it comes to doing his work.

as sweet as honey very sweet She’s as sweet as honey which is why everyone loves her.

bad apple / bad egg a bad person That boy is a bad apple and always seems to be in trouble for something.

big cheese / big enchilada an important person; a leader; most important person My uncle is a big cheese in his company so you should be kind to him.

bite off more than you can chew to try to do or eat more than you can manage I bit off more than I can chew when I agreed to take on another project.

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bite the hand that feeds one to make someone that does something good for you or pays you angry or upset Don’t bite the hand that feeds you if you want to keep your job.

bitter pill to swallow something unpleasant that one must accept It was a bitter pill to swallow when I learned that I would not get the new job.

born with a silver spoon in one’s mouth to be born to a wealthy family with many advantages The boy was born with a silver spoon in his mouth and doesn’t understand what it means to work hard for a living.

Bottoms up! everybody should drink now (this expression is used at the end of a drinking toast and refers to lifting your glass in order to show the bottom of it) Our company president said, “bottoms up” after he made the new announcement.

bring home the bacon / put food on the table to earn your family’s living I’ve been working twice as hard lately to bring home the bacon.

buy a lemon to buy something that is worthless or doesn’t work well The used car I bought doesn’t seem to be working well. I think I bought a lemon.

carrot and stick the reward for someone to do something you want or the punishment if they do not do what you want The government used the carrot-and-stick approach to remove those that were protesting their decision.

Come and get it! Dinner is ready. Come and eat. My mother always says, “Come and get it” when dinner is ready.

compare apples and oranges to compare two things that are not similar and should not be compared It was like comparing apples and oranges when we compared our new boss to our old boss.

cook up a storm to prepare a large quantity of food My friend cooked up a storm for the party. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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couch potato someone who spends a lot of time on a couch watching television My cousin is a couch potato and he never wants to leave his house.

cream of the crop the best of a group, the top choice Our company is always able to hire the cream of the crop of university graduates.

cry over spilled/spilt milk to cry or complain about something that has already happened You should not cry over spilled milk. The past is past and you cannot change it.

(not one’s) cup of tea something that one does not enjoy or do well (usually used in the negative) Going to art galleries is not my cup of tea so I think that I will stay home this evening.

done to a T to be cooked just right (just as one would cook a steak perfectly) The steaks were done to a T when my friend cooked them on the barbecue.

drop (someone or something) like a hot potato to suddenly stop being involved with someone or with something (usually because you are having problems and do not like him/her/it) The advertisers dropped the basketball star like a hot potato when he became involved in a scandal.

eat and run to eat a meal and then quickly leave I had to eat and run in order to be on time for my evening class.

eat crow to admit that one is mistaken or defeated, to take back a mistaken statement I was forced to eat crow and apologize for the things that I said about my coworker.

eat one`s cake and have it too to use or spend something and still keep it, to have something both ways The man refuses to give up anything and he always wants to eat his cake and have it too.

eat one’s heart out to be envious of someone or something I ate my heart out when I saw my friend’s new bicycle. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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hand (something) to (someone) on a silver platter to give a person something that has not been earned The father handed everything to the boy on a silver platter and now he is very spoiled and selfish.

hard nut to crack a difficult person or thing to deal with or get to know My friend is a very serious person and is a very hard nut to crack.

have a lot on one’s plate to have many things to do or deal with, to be busy with many different activities I have a lot on my plate this week and I am very busy.

have a pick-me-up to eat or drink something stimulating I wanted to have a pick-me-up so I stopped for a coffee.

have a sweet tooth to have a desire to eat sweet foods I have a sweet tooth and I love chocolate.

have bigger fish to fry to have more important things to do I have bigger fish to fry therefore I’m not upset by what was said.

have egg on one’s face to be embarrassed (because of an obvious error) The man has egg on his face now that he has admitted that he was wrong about his boss.

hit the sauce to drink alcohol regularly I think that my neighbor began to hit the sauce after her husband lost his job.

icing on the cake something that makes a good situation or activity even better I found a good job and the fact that I can work where I want is the icing on the cake.

in a nutshell briefly, in a few words We went to the meeting and they told us in a nutshell about the plans for our company.

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in a pickle in trouble, in a mess The boy was in a pickle when he realized he forgot his house keys at the office.

life is a bowl of cherries only good things happen in life Ever since my father retired from his job he believes that life is a bowl of cherries.

like two peas in a pod very close or intimate with someone They are like two peas in a pod and they do everything together.

meal ticket a thing or person that someone uses to get the money that they need to live The woman’s nursing degree is her meal ticket to a flexible and good life.

meat and potatoes basic simple and good food, simple tastes The man is a meat-and-potatoes person who enjoys the simple pleasures of life.

melt in one’s mouth to taste very good The pastry melted in my mouth.

milk (someone) for (something) to pressure someone into giving information or money The man was trying to milk the elderly lady for much of her money.

out of the frying pan and into the fire to go from something bad to something worse The woman jumped out of the frying pan and into the fire when she quit her job. Now her problems are much worse.

out to lunch to be crazy, to be uninformed The woman is out to lunch and you should never believe what she tells you

out for lunch to be eating lunch away from one’s work The bank manager was out for lunch when I went to meet him. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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packed in like sardines to be packed in very tightly The commuters were packed in like sardines in the subway car.

piece of cake a task that is easily accomplished The job was a piece of cake. I finished before lunch.

put all one’s eggs in one basket to risk everything at once I do not want to put all my eggs in one basket and only invest money in real estate.

rotten to the core to be completely worthless (like a rotten apple) Those in power are rotten to the core and everybody knows that things must change.

rub salt in (someone’s) wound to try to make someone’s unhappiness or misfortune worse I did not mention the car accident to my friend because I did not want to rub salt in his wound.

salt of the earth good/basic/honest/ordinary people Our new neighbors are the salt of the earth. They are good, basic, honest people.

save (someone’s) bacon to help someone from failing or having trouble My friend saved my bacon when he helped me with the job that I could not do.

sell like hotcakes to sell quickly or easily The new iphones are selling like hotcakes.

sink one’s teeth into (something) to take a bite of some kind of food, to get really involved in something I am trying hard to sink my teeth into the project at work.

spill the beans to tell a secret to someone who is not supposed to know about it “Please do not spill the beans about my plans to return to school next year.”

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spoon-feed (someone) to help someone too much when you are trying to teach him or her something We had to spoon-feed the new employee who we were teaching about the new computer system.

sugarcoat (something) to make something that is unpleasant seem more pleasant, to coat something with sugar The government tried to sugarcoat the new policy but nobody was happy with it.

take (something) with a grain of salt to not take something that someone has said seriously “You should take everything that the supervisor says with a grain of salt because he likes to exaggerate things.”

that’s the way the cookie crumbles that’s life, those things happen That’s the way the cookie crumbles, I thought when I learned that I would not get the new job.

there is no such thing as a free lunch you cannot get something without working for it or paying for it There is no such thing as a free lunch and you must work hard if you want to get something in life.

too many cooks spoil the broth/stew too many people trying to do something will cause problems Too many cooks spoil the broth and having too many people work on the project was making it difficult to do anything.

turn beet-red to become red in the face because you are embarrassed The girl turned beet-red when her friend asked about her boyfriend in front of her parents.

variety is the spice of life differences and changes make life interesting Variety is the spice of life and I enjoy doing many different things.

walk on eggshells/eggs to be very cautious and careful around someone so that he or she does not become angry I must walk on eggshells when I ask my boss a question.

whole enchilada everything, all of something I decided to buy the whole enchilada when I saw the set of dishes and kitchen goods. LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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FEATURE VIDEO TRANSCRIPT New Taste - The Exchange 0:03 Reporter:

Putting the words ‘frozen foods’ together with gourmet and nutritious almost seems counter intuitive. For many, frozen meals still conjure up visions of grey slabs of meat with tasteless mashed potatoes and mushy vegetables from the days when they were still called TV dinners. But, Vancouver start-up Luvo is hoping to prove that frozen meals don’t have to be that way. Its products feature whole grains, fruits and vegetables, and are low in sugar and sodium. They cost more than regular frozen dinners, but Luvo is betting busy professionals will pay a premium for eating better while saving time. Christine Day is the CEO of Luvo. She is also the former CEO of Lululemon, the athletic wear retailer that became a luxury brand under her tenure.



So, Christine, tell us, first of all how Luvo got started.



0:51 Christine:

Well, it originally was started by an investment banker who was interested in healthy eating space, and he formed a restaurant chain called ‘Life Kitchen’ with a former McDonalds executive (and there’s now about 14 of those), then they took some of the recipes from that and took them into the frozen grocery space under the ‘Life Kitchen’ retail name, which then got changed to Luvo, and about that time is when I stepped in and brought different financing to the company.

1:15 Reporter:

Right. So, they, obviously, wanted your background with Lululemon. You’re big on branding and business model and all these sorts of things. What did you do when you came in then?

1:25 Christine:

It was really assess the current state and really created a platform for the brand, and really decided that nutrition was the thing that we needed to focus on and what the consumer was looking for, along with convenience. And then, really went to work building the scale of the brand and refining the manufacturing process and creating a business model out of an idea.

1:48 Reporter:

But you had a personal connection to why this appealed to you. Tell us about that.

1:52 Christine:

It really was about my mother; and part of the reason why I got interested in this space is that she’s had diabetes for over 20 years, and after that period of time the complications of limb loss and kidney issues and vision issues all come into play. And, she, unfortunately, lost her lower left leg and my father had to take over more of the cooking and care for my mother. So I went to the grocery store armed with ‘here’s the ingredients of what she can have and not have’ and sugar levels and fiber levels and protein… and I couldn’t find it, even on the natural isle. And I think that was the biggest misnomer that people think ‘natural’ equals nutritious – and it doesn’t always. And so that, I then saw the opportunity.

2:32 Reporter:

But now, frozen food! We’ve had that awful description of the grey meat and mushy vegetables and so forth, and that is a category that’s shrinking, isn’t it??

2:42 Christine:

In the overall, I think in the former kind of what they call the mainstream conventional channel of grocery, it is; but in the natural space frozen is actually growing. So, that would be the brands that you recognize like Amy’s or Evol. But the problem with a lot of those is that they are equally high in sodium – 970mg or more, and also very high in sugars. And so, if you aren’t getting whole grains and two servings of vegetables… Somewhere along the way people forgot that vegetarians should actually eat vegetables.

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And then you take a look at the European model where they eat a lot more frozen food and it’s actually considered gourmet. I think the reality is, in North America we commoditize the frozen food business instead of taking advantage of what it brings consumers and actually creating upscale meals and opportunities with frozen food.

3:31 Reporter:

Yea. I mean, you can see that there is that demand for the busy people, the families don’t have time to be cooking from scratch every night and all the rest of it. But that’s also become a competitive space. I mean, almost every grocery store you go into nowadays they’ve got your instant heat and eat options are all over the front of the store. So, how are you gonna compete in that?

3:52 Christine:

I think it’s a lot about convenience, but it’s also about transparency of labels. And so the consumer really wants everything in the natural isle. But the problem with prepared foods in a grocery store, or even, frankly, when you eat out, is that you also don’t know what the nutritional values of those items are; and now, while we eat more from the natural produce isles, you still have people who still want a whole grain, they still want cooked vegetables that they, maybe, don’t even know how to prepare. And it really comes down to the sauces where our hidden sodium and sugars are. So, what Luvo offers is – you don’t have to flip it. So, when you look at the box you don’t have to read the label. You k n o w that we’ve already taken care of the nutritional quality and all you have to decide is what you want to eat. And I think the success we’re seeing is that our retailers are telling us that the customers who buy Luvo, 25% of them have not been in the frozen isle in over 2 years.

4:45 Reporter:

So, this is a big change for you, I guess. Because, before you were at Lululemon you were at Starbucks for a long time. So, you’ve been in these giant corporations, now you’re trying to get this little thing off the ground. Well, I guess it’s not that little anymore, is it?

4:58 Christine:

Not anymore. I think we’re out of the start-up valley of death, as they call it.

5:03 Reporter:

Ok. So, what was the appeal of doing something like that?

5:06 Christine:

Well, the reality is I started originally with Howard when there was one store and sales were under $400,000.00 a year and stayed there for 20 years and left when it was 7 billion and Lululemon wasn’t all that big when I came in either. So, I’ve always been a builder of brands and a builder of business models; and I think purpose led brands are the other thing that attract me and making a difference at this point in my career and the legacy, and reinventing and disrupting businesses is always what I’m interested in, and this provides all of those opportunities.

5:37 Reporter:

Alright, well, thanks for joining us today!

5:38 Christine:

Thank you!

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FOOD VOCABULARY

Vegetables

red pepper

orange pepper

yellow pepper

green pepper

white onion

red onion

butternut squash

sweet potato

acorn squash

pumpkin

carrot

artichoke

brussel sprouts

cauliflower

broccoli

mushroom

jalapeno

chili pepper

asparagus

celery

green beans

zucchini

cucumber

peas

kale

lettuce

romaine

spinach

arugula

mixed greens

red potato

white potato

beets

green onion

chives

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Fruits

strawberry

avocado

apple

plantain

banana

pineapple

honey dew

coconut

lime

lemon

kiwi

blackberry

blueberry

cherry

raspberry

green grapes

red grapes

watermelon

fig

pomegranate

apricot

peach

orange

pear

dragon fruit

plum

papaya

cantaloupe

gooseberry

cranberry

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Grain products

white bread

brown bread

multi-grain bread

rye bread

sourdough bread

baguette

croissant

bagel

white rice

brown rice

bulgur

quinoa

oats

hemp seeds

couscous

pita bread

flour tortilla

corn tortilla

rigatoni

spaghetti

fettuccine

tortellini

macaroni

linguine

penne

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Dairy: Milk and alternatives

cream

milk (skim, 2%, whole)

canned milk

soy milk

coconut milk

yogurt

cheddar cheese

soft mozzarella

soft cheese

almond milk

cottage cheese

kefir

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Protein: Meat and alternatives

beef

chicken

pork

lamb

rabbit

lobster

crab

shrimp

fish

scallops

mussels

clams

oysters

eggs

tofu

peanuts

hazelnuts

walnuts

almonds

pecans

cashews

peanut butter

almond butter

pine nuts

red lentils

chick peas

pumpkin seeds

kidney beans

white beans

black beans

pistachios

chia seeds

hemp seeds

sunflower seeds

protein powder

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Herbs and spices

lavender

parsley

garlic

bay leaves

chili pepper

cinnamon

nutmeg

cilantro

sage

basil

thyme

ginger

dill

sea salt

chili flakes

curry

mint

cayenne pepper

tumeric

oregano

black pepper

cumin

wasabi

paprika

soy sauce

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ANSWER KEY CANADA’S FOOD GUIDE QUESTIONS AND ANSWERS 1. Look at the recommended number of food guide servings per day. Look at the recommendations for girls and boys 9-13 versus adults 19-50. Does anything surprise you about these recommendations? Answers will vary 2. What will following the tips in Canada’s Food Guide help you with according to Health Canada? Following the tips in the Canda’s Food Guide will help: • Meet your needs for vitamins, minerals and other nutrients • Reduce your risk of obesity, type 2 diabetes, heart disease, certain types of cancer and osteoporosis • Contribute to your overall health and vitality 3. Give some examples of what constitutes a single serving of vegetables and fruit. Do you eat the recommended number of vegetable/fruit servings per day? ½ cup of canned vegetables or fruit; ½ cup of juice; 1 apple 4. What are examples of meat alternatives? Tofu, nuts and seeds, beans 5. Look at the advice throughout the guide. Which tips do you agree with? Are there any tips you find questionable or disagree with? Answers will vary 6. What does the guide say about eating fish? It says to eat at least two servings per week but to also limit exposure to mercury from certain kinds of fish. 7. Does the guide tell you how much water you should drink per day? How much water do you typically drink per day? It says to drink water regularly but does not give guidelines about how much. 8. What does the guide say about vitamin D? The need for vitamin D increases after the age of 50. Everyone over the age of 50 should take a daily vitamin D supplement of 400 IU. 9. What does the guide say are the benefits of eating well and being active? • Better overall health • Feeling and looking better • Lower risk of disease • More energy • A healthy body weight • Stronger muscles and bones 10. How much moderate to vigorous physical activity is recommended each week for adults? 2 ½ hours each week Are examples provided for what constitutes moderate versus vigorous physical activities? No How much physical activity is recommended for children? 60 minutes per day LEARNING ENGLISH WITH CBC – cbc.ca/learning-english

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VOCABULARY ACTIVITY Match the words with the correct definition. The first one is done for you. Use the article to help you determine the correct meaning if needed.

ANSWER

WORD

MEANING

G

critics

an unsaturated fatty acid occurring in manufactured oils as a result of hydrogenation

M

overhaul

pacify or placate someone

R

crisis

a general direction in which something is developing or moving

B

appease

aim; goal; purpose

J

deferential

a series of chemical operations in order to preserve something

D

mission

new and improved

P

campaigning

those who express an unfavourable opinion of something

F

revamped

not easily convinced; having doubts or reservations; doubtful

L

combat

an act of discontinuing something in phases

E

processed

showing deference; respectful

A

trans fat

withdraw from something

I

phase out

take action to reduce, destroy, or prevent something undesirable

K

moves away from take apart in order to examine it and repair if necessary

C

trend

cautious; suspicious; on the lookout; on one’s toes

N

wary

disappoint someone; neglect to do something

Q

enlightened

work in an organized way toward a particular goal; fighting; pushing; striving

H

skeptical

having a rational, modern, and well informed outlook

O

fail someone

a time of intense difficulty, trouble, or danger

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COMPREHENSION QUESTIONS Respond to the questions below. 1. What are critics demanding Health Canada do? Critics are calling on Health Canada to immediately overhaul the country’s food guide to help improve the health of Canadians and address the growing obesity crisis. 2. What do critics doubt? Why? They doubt much will change about the Canada Food Guide because they feel the government is too deferential to the food industry and fails in its mission to promote healthy eating. 3. How does Ottawa physician, Dr. Yoni Freedhoff feel about the Canada Food Guide? He says the current guide is “fully broken.” 4. When was the Canada Food Guide last revised? 2007 5. What did a recent Senate report conclude? A Senate report just this month charged that the guide is dated, ineffective and needs urgent change to combat the rising rates of obesity in the country. 6. What types of grains does Dr. Yoni Freedhoff believe people should only eat in order to fight off diseases such as diabetes? He believes people should aim to choose virtually all whole grains to fight off diseases such as diabetes. 7. Which Food Guide is considered the best example? Why? Brazil’s Food Guide. It advises making natural and minimally processed foods, mainly plant-based, the basis of one’s diet. It also recommends that people avoid ultra-processed products and to be wary of food advertising and marketing. 8. If there are not major changes made, what does senator Ogilvie say Health Canada will be doing? Failing Canadians

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FEATURE VIDEO QUESTIONS AND ANSWERS 1. What do most people think of when they think of frozen foods/TV dinners? For many frozen meals still conjure up visions of grey slobs of meat with tasteless mashed potatoes and mushy vegetables from the days when they were still called TV dinners. 2. What products is the Vancouver-based, start up company Luvo offering? Luvo is reinventing frozen food meals. Its products feature whole grains, fruits and vegetables, and are low in sugar and sodium. 3. Why do they think busy professionals will pay a premium for their products? They cost more than regular frozen dinners, but Luvo is betting busy professionals will pay a premium for eating better while saving time. 4. What is Christine Day’s current position with the company? What was her former position? Christine Daye is the CEO of Luvo. She is also the former CEO of Lululemon, the athletic wear retailer that became a luxury brand under her tenure. 5. How did Luvo get started? What was the original name? It originally was started by an investment banker who was interested in healthy eating space, and he formed a restaurant chain called ‘Life Kitchen’ with a former McDonalds executive (and there’s now about 14 of those), then they took some of the recipes from that and took them into the frozen grocery space under the ‘Life Kitchen’ retail name, which then got changed to Luvo. 6. What did Christine Day do when she joined the company? Assess the current state and created a platform for the brand. She decided that nutrition the thing they needed to focus on and what the consumer was looking for, along with convenience. Then, she went to work building the scale of the brand and refining the manufacturing process and creating a business model out of the idea. 7. What personal connection does Christine have with this new brand? Her mother was part of the reason why she got interested in it. She had diabetes for over 20 years. When she went to the grocery store armed with a list of ingredients of what she can have and not have’ and sugar levels and fiber levels, etc she couldn’t find it, even on the natural isle. Then saw the opportunity. 8. What makes Luvo unique compared to other frozen foods? Luvo offers is healthy meals where you don’t have to read the label. All you need to know is that they’ve already taken care of the nutritional quality and all you have to decide is what you want to eat. 9. Why was she attracted to this company? She’s always been a builder of brands and a builder of business models. She also likes purpose led brands and wants to make a difference at this point in her career. She likes reinventing and disrupting businesses and Luvo provides all of these opportunities.

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