"The Sweet Spot" Workshop

October 03, 2019 - The dietitians at CSI invited Chef Claire Tansey to host a hands-on “Sweet Spot” workshop at the end of August 2019. Claire led a group of Toronto-area dietitians through a cooking demonstration to help them visualize a full day’s worth of meals containing 100 grams of total sugars. Participants paired up and got to work, each making one of a breakfast, lunch, dinner, and dessert from Claire’s recent cookbook “Uncomplicated”.

Carbohydrates and Physical Activity: Food – Fuel – Fun

June 03, 2019 - The registered dietitians and nutrition researchers of the Canadian Sugar Institute Nutrition Information Service are excited to share a new infographic, “Carbohydrates and Physical Activity”, which highlights the latest science and recommendations to keep hydrated and well fueled.

The Sweet Spot Challenge

March 01, 2019 - Introducing a Daily Value for sugars will impact the way consumers understand food labels. That’s why we’re looking to you to find out what this new 100 gram Daily Value for total sugars looks like for Canadians, who all have different eating habits. The goal of the Sweet Spot Challenge is to provide a sample of what 100 grams of sugars per day can look like as part of a 2,000 Calorie meal plan.

January 2019 Event Highlights and Nutrition Updates

February 13, 2019 - The dietitians and nutrition scientists at the Canadian Sugar Institute would like to share a number of updates from January 2019 that could be of interest to you.

Canadian Sugar Institute comment on new Canada's Food Guide

January 25, 2019 - The dietitians and nutrition researchers at CSI are broadly supportive of the approach to healthy eating in the new Food Guide. The Food Guide encourages Canadians to “Eat a variety of healthy foods each day” but also recognizes that “Healthy eating is more than the foods you eat”. In addition to specific guidance regarding healthy food choices, it highlights the importance of enjoying your food, using food labels to make informed choices, cooking more often, and sharing meals with others.

Canadian Sugar Institute – Highlights of Statistics Canada Sugars Consumption Report

January 16, 2019 - Today, Statistics Canada released the report, Change in total sugars consumption among Canadian children and adults, based on nutrition information collected as part of the 2015 Canadian Community Health Survey. The report describes Canadian intakes of total sugars (from naturally occurring and added sources), and compares it to sugars data collected as part of CCHS 2004. Overall, the study found that average daily total sugars consumption from food and beverages decreased from 2004 to 2015.

Calorie information on baked goods may be inaccurate given sugar losses during baking

July 31, 2018 - A recent study by Liang et al. from the University of British Columbia, found that the sugars content of baked cakes may differ from the actual amount of sugar listed as an ingredient.

Update on estimated added sugars consumption in Canada

June 08, 2018 - On May 30, 2018, Statistics Canada released loss-adjusted food availability data for 2017 (CANSIM). This loss-adjusted availability data shows a long-term declining trend in estimated average added sugars consumption in Canada, with a 24% per capita reduction over the past 20 years.

Dietary intake and food sources of added sugars among Americans. New research findings from NHANES 2009-2012.

March 13, 2018 - A recent study by Bailey et al., published in the journal Nutrients, reports levels and food sources of added sugars intake among US children, adolescents, and adults based on analysis of NHANES data from 2009-2012.

Does Reformulation and Product Innovation Result in a Healthier Food Supply?

January 29, 2018 - Findings from a 2017 U.S. Department of Agriculture Economic Research Service report, “An assessment of product turnover in the US Food Industry and Effects on Nutrient Content”, “support the contention that policies focusing on reducing a single nutrient (such as sodium) may not lead to overall healthier products because companies may compensate for deterioration in taste by increasing levels of unhealthy nutrients (such as fat)”.

Displaying results 1-10 (of 151)
 |<  < 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10  >  >|