1/21/2015

1

Word of the Day “Clean Label” or “Natural” FDA’s Definition: ‘”From a food science perspective, it is difficult to define a food product that is 'natural' because

the food has probably been processed and is no longer the product of the earth. That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.”

Figure 1.1

Taste & Enjoyment Most important factor when selecting food 10,000 + taste buds

High affinity for certain aspects which begin in infancy Sweet and salty Fat Texture

These preferences are hard to change Current industry is developing sodium alternative

Culture & Environment Cultural aspects are influenced by several factors: Climate▪ Drought vs. flooding conditions affect everything from produce to animals Soil conditions Native plants and animals Proximity to rivers, lakes, and the sea

Environmental cues Number of people, color of the area, lighting, size of plates and glasses, packaging of foods

Social Life and Trends The more people present, the more people are likely to consume Holiday meals and social events

Current trends: Organic Clean labels Farmers market/ buying local Gluten Free Cage Free Grass Fed

Body Image Current state of health and body image influence: current knowledge of industry buzz words Overall perception of food

Health status Supplement industry is a billion dollar industry Millions have gym memberships

1

2

3

4

5

6

1/21/2015

2

Media images

Advertising & Media 10-15 billion dollar industry Majority spent on cereals, soft drinks, candy, and gum Research has proven the effectiveness of ads especially the young Saturday mornings= over half of all commercials involve ads on food with over 40% involving

candy, cereals, chips, and soft drinks “Got Milk” campaign Recent shift in awareness of healthy eating habits Healthy food as super heroes plug-ins in popular cartoons

Time, Convenience, & Cost Shift of women in the workforce 30 minutes or less Increase in processed foods, ready-to-eat, and partially cooked items

Eating out more 25% of food budget spent on eating out in the 70’s NOW closer to %50 of food budget

Consequently cheaper foods are not the healthiest Specifically see higher prices on WG products and produce

Habits & Emotions Daily routine affects the when, where, and what we eat Do you eat breakfast? Do you eat 1 meal a day vs. 3 meals a day/ Do you pack a lunch or eat out? Do you eat in front of the TV?

Current emotional state Stress eaters eat more/less in a depressed state Emotional crutch

What is Nutrition? Nutrition: The study of food and nutrients and their affect on body functions and overall health The study of how food nourishes the body from digestion, absorption, transportation,

metabolism, and storage Study of how macro and micronutrients are used in the body Relationship between nutrition and health is constantly evolving

Classification of Nutrients 6 nutrients found in body and in foods: Carbohydrates, lipids, proteins, vitamins, minerals, water

Nutrients = compounds in foods that sustain body processes. Non-nutrients = compounds in foods that don’t fit into the 6 classes of nutrients Apart of the food or added

7

8

9

10

11

1/21/2015

3

Essential vs. Non-essential Essential= Must come from the diet in order to sustain the body’s needs Non-Essential= Can be made in adequate amounts within the body

Macronutrients vs. MicronutrientsMACRONUTRIENTS Carbohydrates, fats, and proteins: energy yielding nutrients because digesting them creates fuel

for the body’s activities They are “macro” because we need them in larger quantities Water is included but not energy yieldingMICRONUTRIENTS Vitamins and minerals Just as important but needed in smaller amounts

Energy Yielding Nutrients Carbohydrates, fats, and lipids Carbohydrates= 4 kilocalories/gm Proteins= 4 kilocalories/gm Fats=9 kilocalories/gm Alcohol= 7 kilocalories/gm

Can alcohol provide energy? Yes but it is not needed for a specific body process Can live without alcohol

How is Energy Measured in Food? Kilocalorie= the amount of energy needed to raise the temp. of food 1 degree Celsius Bomb Calorimeter= instrument that measures the heat energy released when food is burned,

providing an estimate of the potential energy in foods The body is not as efficient as a calorimeter and nutrient databases and tables are estimates

Energy

Carbs= 4 kcal/gm Protein= 4 kcal/gm Fat= 9 kcal/gm An individual’s energy needs depends on: Age, sex, activity level, current weight and body composition Unused energy will be stored for later use▪ Consume vs. expend?

Let’s Practice Cheese pizza= 15 gm fat, 11 gm protein, 38 gm carbs How many kcals come from each macronutrient?▪ Fat=135, Protein=44, Carbs=152What is the total kcal content of the slice of pizza?▪ 331 kilocaloriesWhat percentage is from fat?▪ 41%

Nutrient Roles Figure 1.3

12

1

2

3

4

13

14

15

16

17

1/21/2015

4

The US Diet What it is low in: Fiber, Calcium, Vitamin D and EWhy?▪ Low consumption of vegetables

What it is high in: Overall calories, saturated fat, sugar, and sodiumWhy?▪ Processed foods, eating out, and potion distortion

Fix the problem with supplementation and fortification

Table 1.1

Surgeon General’s Call to Action U.S. Dept. HHS 10 year agenda to improve nation’s health Research and evidence based objectives targeted for public health prevention initiatives

Topic areas: https://www.healthypeople.gov/

18

19

20