A range of evidence helped to shape the revised Food Guide. Nutrient standards and the prevention of chronic disease were key scientific inputs.
Research and analysis on issues of both a technical and communications nature were undertaken. Technical matters included addressing issues related to the food groups, number of servings and serving sizes. These technical issues were addressed in part in the context of developing food intake patterns.
Communication matters included issues related to terminology, target audiences and graphics. A range of input including results from focus groups, on-line consultations, regional meetings, the review of the 1992 Food Guide and reviews of literature about the environmental context in which Canadians make food choices contributed to the pool of information used to address communication issues.