Food Chemistry Day 1: Eat Real | 89
Food Detective Case #230 minutes
Hidden I ng redients
M a te r i a l sIn Guide:• Corn Food Imagescards
p. 93
• Mystery Food Item Images and Labels cardsp. 94
• Hidden Cornlessonresourcep. 104
• Uses of Cornactivitysheetp. 105
• Hidden Corn Derivatives activitysheetp. 106
• Whole vs. Processed Foods teachernotep. 109
Other Materials:• 10manilaenvelopes• Camera• 1freshearofcorn• i2journalsandpencils
for each camper
O ve r v i e wIn this activity, campers identify the differences between whole,semi-processed,andprocessedfoods. Campers recognize that whole foods come from plants and animals – fruits, vegetables, milk, whole grains, legumes, lean meats, poultry, and fish. Campers use ingredient clues to determine mystery food items and learn about the hidden ingredient that is found in much of our processed foods, corn! Campers explore why choosing whole foods over processed foods is healthier. Through this exploration campers discover that the industrial food system is responsible for many of our processed food items while the community food system provides more whole and semi-processed food items.
Obj e c t i v e sCamperswillbeableto:• explainwhatawhole,semi-processed,andprocessedfoodisandbeable
toidentifyexamplesofeach;• analyzethecomplexityofprocessingfoodandthehiddeningredients
addedtoprocessedfoods;and• identifytheprosandconsoffoodprocessing.
Be f o re Yo u B e g i n :• Reviewlessonplanandallinguidematerials.• PreparetheCorn Food Imagescards(canbeprintedorprojected).• MakecopiesofUses of CornandHidden Corn Derivativesactivity
sheetsforeachcamper.• Preparetenmysteryitemenvelopesusingthe Mystery Food Item
Images and Labels cardsandmanilaenvelopes.PlaceoneMystery Food Images cardinsideeachoftheenvelopes.Sealtheenvelope.Adherethecorrespondingnutritionlabeltotheoutsideoftheenvelope.MakesuretheMystery Food Imageisnotvisiblethroughtheenvelope.Iftheimageisvisibleyoumaywanttocovertheenvelopewithconstructionpaper.
#2
90 | Day 1: Eat Real Food Chemistry
C l u e s c o l l e c t e d :• Uses of Cornactivity
sheet• Hidden Corn
Derivativesactivitysheet
• Photoofnutritionlabelsandmysteryfooditems
Case #2: H idden I ng redients Pro cedu re
1. Introduce the CaseIntroducecamperstotheirnextfooddetectivecase,Hidden Ingredients.Campersdeterminewhatamysteryfooditemisbasedsolelyonthenutritionlabel.Brieflyreviewwhatcampershavelearnedaboutfoodsystems.Which system produces predominantly “whole” food items? Which system produces predominantly processed food items?
2. Explore Whole versus ProcessedHoldupanearofcornandtheCorn Food Imagescards.Havecampersidentifywhichfooditemisthewhole,semi-processed,andprocessedfood.Askcampers: What are the differences between each item? What makes something semi-processed versus processed? Is Go-Gurt semi-processed or processed? How about the yogurt from the farmers market? Askcampersforexamplesofwholefoods.Writethemontheboard.Where do these food items come from?Were they originally from a plant or an animal?
3. Determine the Ingredients
Foodscanbechangedandprocessedintomanydifferentthings.Explaintocampersthatingroupsoftwotheywillbegivenamysteryfooditeminasealedenvelope.Eachenvelopehasanutritionlabeltapedtothefront.Campersmustguesswhatfooditemisintheenvelopebasedontheingredientlabel.
Dividetheclassintogroupsoftwoanddistributethemysteryfooditemenvelopes.Ascampersareexaminingtheirmysteryitemsandmakingguessesastowhatisinside,askcamperstothinkabouthowmanyingredientstheirfooditemhas.Askcampers,how many of the ingredients do you recognize and how many of the ingredients can you pronounce?Havecamperswritedowntheirthoughtsintheiri2journals.
Campersopentheirmysteryfooditemenvelopes.Didtheyguesscorrectly?Fiveofthemysteryitemscanbefoundintheindustrialfoodsystemandfivecanbefoundinthelocalfoodsystem.Havecampersidentifywhichfoodsbelongtoeachsystem.Takephotosofeachgroup’snutritionlabelsandfooditems.
4. Connect Processed Food and HealthExplaintocampersthatsometimesprocessingfoodisbeneficial;forexamplegrindingcorntobecomecornmealorcookingtomatoesinordertomaketomatosauce.Howevertoomanyofthefoodsavailabletodayaresohighlyprocessedthatit’sdangeroustoourhealth.Explainthatoneofthenegativeoutcomesofoverlyprocessingfoodsisthatweloosetrackof
Food Chemistry Day 1: Eat Real | 91
whatisactuallyinourfoods.
Askcampers:Of the ingredients listed in your mystery food, how many do you recognize? Explainthatonewayofdiscoveringhowmuchafoodisprocessedisbylookingattheingredientlist.Ifafoodisawholefoodlikeanapple,thereisnoingredientlist.Applesareminimallyprocessed.Theygetwashedandsorted(andperhapspackageddependingonwheretheyarepurchasedfrom)butarenotchangedinanywaybeforetheyareconsumed.Ifafoodissemi-processed,theingredientlistwillbeveryshortasseeninthepretzelssoldatthefarmersmarket.Ifafoodishighlyprocessed,theingredientlistwillbeverylongasseeninthechickennuggetsfromtheindustrialfoodsystem.Explaintocampersthatanutritionlabelisaclueindetermininghowhealthyafooditemis.Readinganutritionlabelisatoolcampersandtheirfamiliescanusewhenshoppingatagrocerystore.Themoreunrecognizableingredientsthereare,thelesslikelyitisthattheproductisahealthychoice.
5. Discover Hidden IngredientsCamperslookattheirmysteryfoodanditsnutritionlabelagain.Havecampersraisetheirhandsifcornisaningredientinthefooditem.DistributeandreviewtheUses of CornactivitysheetandHidden Corn Derivatives activitysheet.Afterafewminuteshavecamperssharetheirfindings.How many of the ingredients that you could not recognize actually had corn in them? Are you surprised?Discusswithcampers:Why do processed foods have so many ingredients? What are some of the reasons why we process foods? Writeresponsesontheboard.
Ifcampershavenotalreadyidentifiedthesereasons,explainthatprocessingnotonlyextendstheshelflifeoffoodbutitalsoallowsittotravelfardistancesfromtheirpointoforigintooursupermarketshelves.
Discusswithcampers:How many of the food items do you think are produced in the United States? What are some countries you think weimport foods from?
How long do food items typically sit on a shelf at a grocery store? Is it different for produce as compared to Pop-Tarts?
How long does a fresh ear of corn last? How long does cereal?
6. Close the CaseNowthatcampershaveidentifiedthedifferencesbetweenwhole,semi-processed,andprocessedfoodsanddiscoveredsomeofthehiddeningredientsintheprocessedfoodsystem,discussthefollowingquestionswithcampers:
Pro cedu re Case #2: H idden I ng redients
92 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Pro cedu re
What are some of the pros and cons of processing food? (Pros:broadenstheamountoffoodsavailableforhumanconsumption,prolongsshelflife.Cons:wedon’talwaysknowwhatweareeating;toomuchprocessingwiththeadditionoffatsandsugarscanmakefoodsunhealthy.)
Is it possible to only eat unprocessed foods? Is it possible to eat only processed foods?
Do you think people should know about what is in their food?(Campersmayreflectonhowtheyfeltlearningaboutsomeoftheingredientstheyneverknewtheywereeating.)
Campershavenowcompletedthecase.Congratulatecampersoncompletingtheirsecondfooddetectivecase.
Food Chemistry Day 1: Eat Real | 93
Cards Case #2: H idden I ng redients
Corn Images
Make2copiesforclass.Projectimagesfromdigitalresourcesdisc.
94 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Cards
Mystery Food Item Images and Labels
Makeonecopyofeachsheet.Cutimagesout.
INGREDIENTS: WHOLE GRAIN OATS, MARSHMALLOWS (SUGAR, MODIFIED CORN STARCH, CORN SYRUP, DEXTROSE, GELATIN, CALCIUM CARBONATE, YELLOWS 5&6, BLUE 1, RED 40, ARTIFICIAL FLAVOR), SUGAR, OAT FLOUR, CORN SYRUP, CORN STARCH, SALT, TRISODIUM PHOSPHATE, COLOR ADDED, NATURAL AND ARTIFICIAL FLAVOR, VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS.
VITAMINS AND MINERALS: CALCIUM CARBONATE, ZINC AND IRON (MINERAL NUTRIENTS), VITAMIN C (SODIUM ASCORBATE), A B VITAMIN (NIACINAMIDE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN A (PALMITATE), A B VITAMIN (FOLIC ACID), VITAMIN B12, VITAMIN D3
Food Chemistry Day 1: Eat Real | 95
Cards Case #2: H idden I ng redients
Mystery Food Item Images and Labels (continued)
INGREDIENTS: CARBONATED WATER, HIGH FRUCTOSE CORN SYRUP, CARAMEL COLOR, PHOSPHORIC ACID, NATURAL FLAVORS, CAFFEINE
96 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Cards
Mystery Food Item Images and Labels (continued)
INGREDIENTS: WHITE BONELESS CHICKEN, WATER, FOOD STARCH-MODIFIED, SALT, SEASONING (AUTOLYZED YEAST EXTRACT, SALT, WHEAT STARCH, NATURAL FLAVORING [BOTANICAL SOURCE], SAFFLOWER OIL, DEXTROSE, CITRIC ACID), SODIUM PHOSPHATES, NATURAL FLAVOR (BOTANICAL SOURCE). BATTERED AND BREADED WITH: WATER, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, BLEACHED WHEAT FLOUR, FOOD STARCH-MODIFIED, SALT, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, CALCIUM LACTATE), SPICES, WHEAT STARCH, DEXTROSE, CORN STARCH.
Food Chemistry Day 1: Eat Real | 97
Cards Case #2: H idden I ng redients
Mystery Food Item Images and Labels (continued)
INGREDIENTS: DRIED POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CORN OIL, COTTONSEED OIL, SOYBEAN OIL, AND/OR SUNFLOWER OIL), CORN FLOUR, WHEAT STARCH, MALTODEXTRIN, SALT, RICE FLOUR AND DEXTROSE.
98 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Cards
Mystery Food Item Images and Labels (continued)
INGREDIENTS: SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA AND/OR PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), CORNSTARCH, SALT, SOY LECITHIN, VANILLIN--AN ARTIFICIAL FLAVOR, CHOCOLATE.
Food Chemistry Day 1: Eat Real | 99
Cards Case #2: H idden I ng redients
Mystery Food Item Images and Labels (continued)
INGREDIENTS: OATS, HONEY, RAISINS, APRICOTS, CINNAMON, GINGER, SALT
100 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Cards
Mystery Food Item Images and Labels (continued)
INGREDIENTS: APPLES
Food Chemistry Day 1: Eat Real | 101
Cards Case #2: H idden I ng redients
Mystery Food Item Images and Labels (continued)
INGREDIENTS: FLOUR, WATER, YEAST, SALT, BAKING SODA
102 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Cards
Mystery Food Item Images and Labels (continued)
INGREDIENTS: UNBLEACHED WHITE FLOUR, MOLASSES, BUTTER, SUGAR, EGGS, GINGER, BAKING SODA, SALT.
Food Chemistry Day 1: Eat Real | 103
Cards Case #2: H idden I ng redients
Mystery Food Item Images and Labels (continued)
INGREDIENTS: CHICKEN
104 | Day 1: Eat Real Food Chemistry
Case #2: H idden I ng redients Lesson Resou rce
Hidden Corn
Whenmostpeoplethinkofcorntheyusuallythinkoftheglisteningyellowkernelsoffreshcorn-on-thecob.WouldyoubesurprisedtofindoutthattheaverageAmericaneatsoveratonofcorneachyear?!Youcanguaranteeit’snotatonofcorn-on-thecob.MostofthecornthatweconsumeinAmericaisrefinedandprocessedintoitssmallercomponentsandusedinordertomakehighlyprocessedfoodproductsthatwebuyandeateveryday.Cornissoembeddedinourfoodsystemthatonvirtuallyanyprocessedfooditemyoucanfindatleastone,butoftenmanymore,ingredientsthatarederivedfromcorn.Somesayitis“hidden”inourfood,asmostpeopledon’tevenrealizetheyareeatingproductswithcorninit.Oftencornderivativestaketheformofingredientswecan’tpronounceletaloneidentify.
Overthelastfewdecadeshighfructosecornsyruphasinfiltratedourfoodsystem.In1966theaverageAmericanconsumedroughly14poundsofcornsweetenerayear.Thatnumberhasincreasedmorethanfive-fold.Highfructosecornsyrup,HFCS,isinproductsfromsaladdressingtochewinggum.TheaverageAmericanconsumes80poundsofHFCSayear!
SohowdidcornbecomesocentralintheAmericandiet?Twowords,farmsubsidies.Thetopicoffarmsubsidiesisverycomplex.Withoutgettingtoodetailed,wehopethatcamperswillunderstandafewbasiccontributingfactorsforwhycornisinsomuchofourfood.
Thepriceofcorniskeptverylowbygovernmentpoliciesknownasfarmsubsidies.Between1995and2006,$177.6billionwerepaidinfarmsubsidies.Ofthat,$56billionwenttocornalone.Thelowpriceofcornmeansfarmersdon’tmakeverymuchmoneygrowingit.Inordertomakeenoughmoneytosurvive,theymustgrowalotofcorn;millionsofacresofcorn.Ifthepriceofcorndrops,manyfarmersareleftwiththechoiceofgrowingevenmorecorn,orgoingoutofbusiness.Thelowpriceofcornandtheenormousquantitiesofitmeanthatthereisalotofcheapcornthattheindustrialfoodchaincanuse.Thischeapcornisaddedtoproductsthroughoutthesystemincludingthefoodwefeedtoanimals.Thus,whenyoueatanimalsfromtheindustrialfoodsystemyouarealsoeatingcorn.Thelowcostofcornhelpsexplainwhyprocessedfoodslikesoda(madeof100%corn)andchickennuggets(56%corn)aresocheap.However,thepriceconsumersseeandultimatelypaydoesnotincludetheenvironmentalcostsofexcessfertilizersandpesticidesusedtogrowsomuchcorn.Thegrocerystorepricedoesnotaccountforthecostoffossilfuelsneededtoproduce,harvest,process,package,anddistributeallthatcorn.
Food Chemistry Day 1: Eat Real | 105
Case #2: Hidden Ingredients Activ ity Sheet
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106 | Day 1: Eat Real Food Chemistry
Case #2: Hidden Ingredients Activ ity Sheet
Camper:
Hidden Co rn Der i vat ivesAceticacid
Alcohol
Alphatocopherol
Artificialflavorings
Artificialsweeteners
Ascorbates
Ascorbicacid
Aspartame(Artificialsweetener)
Astaxanthin
Bakingpowder
Bleachedflour
Blendedsugar(sugaridextrose)
Calciumcitrate
Calciumfumarate
Calciumgluconate
Calciumlactate
Calciummagnesiumacetate(CMA)
Calciumstearate
Calciumstearoyllactylate
Caramelandcaramelcolor
Carbonmethylcellulosesodium
Cellulosemicrocrystalline
Cellulose,methyl
Cellulose,powdered
Cetearylglucoside
Cholinechloride
Citricacid
Citruscloudemulsion(CCS)
Cocoglycerides(cocoglycerides)
Confectionerssugar
Cornalcohol,corngluten
Cornextract
Cornflour
Cornoil,cornoilmargarine
Cornstarch
Cornsweetener,cornsugar
Cornsyrup,cornsyrupsolids
Corn,popcorn,cornmeal
Cornstarch,cornflour
Crosscarmellosesodium
Crystallinedextrose
Crystallinefructose
Cyclodextrin
DATUM(adoughconditioner)
Decylglucoside
Decylpolyglucose
Dextrin
Dextrose
Dextroseanything(suchasmonohydrateoranhydrous)
d-Gluconicacid
Distilledwhitevinegar
Dryingagent
Erythorbicacid
Erythritol
Ethanol
Ethocel20
Ethylcellulose
Ethylene
Ethylacetate
Ethylalcohol
Ethyllactate
Ethylmaltol
Fibersol-2
Flavorings*
Foodstarch
Fructose
Fruitjuiceconcentrate*
Fumaricacid
Germ/germmeal
Gluconate
Gluconicacid
Gluconodelta-lactone
Gluconolactone
Food Chemistry Day 1: Eat Real | 107
Case #2: Hidden Ingredients Activ ity Sheet
H idden Co rn Der i vat ives (c o nt i nued)Glucosamine
Glucose
Glucosesyrup
Glutamate
Gluten
Glutenfeed/meal
Glycerides
Glycerin
Glycerol
Goldensyrup
Grits
Highfructosecornsyrup
Hominy
Honey
Hydrolyzedcorn
Hydrolyzedcornprotein
Hydrolyzedvegetableprotein
Hydroxypropylmethylcellulose
Hydroxypropylmethylcellulosepthalate(HPMCP)
Inositol
Invertsyruporsugar
Iodizedsalt
Lactate
Lacticacid
Laurylglucoside
Lecithin
Linoleicacid
Lysine
Magnesiumcitrate
Magnesiumfumarate
Magnesiumstearate
Maize
Malicacid
Malonicacid
Maltsyrupfromcorn
Malt,maltextract
Maltitol
Maltodextrin
Maltol
Maltose
Mannitol
Methylgluceth
Methylglucose
Methylglucoside
Methylcellulose
Microcrystalinecellulose
Modifiedcellulosegum
Modifiedcornstarch
Modifiedfoodstarch
Molasses(cornsyrupmaybepresent)
Mono-anddi-glycerides
Monosodiumglutamate
MSG
Naturalflavorings
Olestra/Olean
Polenta
Polydextrose
Polylacticacid(PLA)
Polysorbates(e.g.Polysorbate80)
Polyvinylacetate
Potassiumcitrate
Potassiumfumarate
Potassiumgluconate
Powderedsugar
Pregelatinizedstarch
Propionicacid
Propyleneglycol
Propyleneglycolmonostearate
Saccharin
Salt(iodizedsalt)
Semolina(unlessfromwheat)
Simethicone
Sodiumcarboxymethylcellulose
Sodiumcitrate
108 | Day 1: Eat Real Food Chemistry
Case #2: Hidden Ingredients Activ ity Sheet
H idden Co rn Der i vat ives (c o nt i nued)Sodiumerythorbate
Sodiumfumarate
Sodiumlactate
Sodiumstarchglycolate
Sodiumstearoylfumarate
Sorbate
Sorbicacid
Sorbitan(anything)
Sorbitol
Sorghum*(notallisbad;thesyrupand/orgrainCANbemixedwithcorn)
Splenda(Artificialsweetener)
Starch(anykindthat’snotspecified)
Stearicacid
Stearoyls
Sucralose(Artificialsweetener)
Sucrose
Sugar(notidentifiedascaneorbeet)
Threonine
Tocopherol(vitaminE)
Treacle(akagoldensyrup)
Triethylcitrate
Unmodifiedstarch
Vanilla,naturalflavoring
Vanilla,pureorextract
Vanillin
Vegetableanythingthat’snotspecific
Vinegar,distilledwhite
Vinylacetate
VitaminC*andVitaminE
Vitamins
Xanthangum
Xylitol
Yeast
Zeamays
Zein
Food Chemistry Day 1: Eat Real | 109
Teacher Note Case #2: H idden I ng redients
Whole versus Processed Foods
OneofthegoalsofFood Chemistryistoinspirecamperstoeatmorewholefoodsandlessprocessedfoods.Wedefinewholefoodsasunprocessedfoodsthatcomefromplantsandanimals:fruits,vegetables,wholegrains,milk,legumes,leanmeats,poultry,andfish.Processedfoodsarethosethathaveaddedsugar,fat,salt,preservatives,colorings,andadditives.Obesityratesareincreasingthroughoutthenationdueinparttoincreasedconsumptionofprocessedfoods.Dietshighinprocessedfoodsputconsumersatanincreasedriskfordevelopinghighbloodpressure,highcholesterol,diabetes,heartdisease,andevensomeformsofcancer.
“Eatingreal”meanseatingwholefoodsthathaven’tbeenhighlyprocessedthuseliminatingthestrainprocessingputsontheenvironmentandourbodies.Sometimessomeprocessingisbeneficialsuchasgrindingcorntomakecornmealordehydratinggrapestomakeraisins.Wealsoprocessfoodswhenwecookthemandseasonthem.Processingfoodallowsustodiversifyourfoodchoicesandenjoyawiderangeoffoodspreparedinavarietyofways.
However,toomanyofthefoodsavailableinourgrocerystoresandcornermarketsareoverlyprocessedindangerousways.Thesefoodshavebeensoprocessedthattheyaresometimesunrecognizablefromtheiroriginalplantand/oranimalform.Otherprocessedfoodshaveingredientlistsaparagraphlongincludingallsortsofunpronounceablepreservatives,fillers,andadditives.Infact,processedfoodsarespecificallyengineeredtobeirresistibleandcontainexcessiveamountsofsugar,fat,andsalt.Weencourageyoutospeakwithcampersthroughouttheweekaboutthefoodstheychoosetoeatathome,atschool,andwhilesnacking.Manyofuseatoverlyprocessedfoodswithoutasecondthought.Ourhopeisthatbyintroducingcamperstotheideaof“eatingreal”theywillstarttothinkmoreaboutwhattheychoosetoeatandadapthealthiereatinghabits.