nep processed foods webinar
TRANSCRIPT
-
8/11/2019 NEP Processed Foods Webinar
1/69
PROCESSED FOODS:SEPARATING FACT FROM MYTH
SEPTEMBER 30, 2014
-
8/11/2019 NEP Processed Foods Webinar
2/69
Learning Objectives Identify the advantages and drawbacks to food processing.
Explain the unintended consequences of reducing or eliminatingprocessed foods as part of daily food choices.
Explore the wide range of products available from minimally to
very processed and the nutrient contributions of many processedfoods to overall healthy diets.
Describe practical, economical ways in which processed foods can beincorporated into healthy eating patterns.
-
8/11/2019 NEP Processed Foods Webinar
3/69
Roger A. Clemens, DrPH, CFS, CNS, FACN,
FIFT, FIAFSTAdj Professor, Pharmacology and Pharmaceutical
Sciences, USC School of Pharmacy, Los Angeles
Adj Professor, Food Science & Nutrition, California
State University, Northridge
Chief Scientific Officer, Horn, La Mirada
Roberta L. Duyff, MS, RDN, FANDFood and Nutrition Consultant
Author, American Dietetic Association
Complete Food and Nutrition Guide
Duyff Associates, St. Louis, Mo
-
8/11/2019 NEP Processed Foods Webinar
4/69
WHAT IS FOOD PROCESSING? (USDA)
Processed food
any raw agricultural commodity that has been subject to washing, cleaning, milling,
cutting, chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying,
dehydrating, mixing, packaging, or other procedures that alter the food from its natural
state
may include the addition of other ingredients to the food, such as preservatives, flavors,
nutrients, and other food additives or substances approved for use in food products,
such as salt, sugars, and fats
may reduce, increase, or leave unaffected the nutritional characteristics of raw
agricultural commodities Minimally processed food
retains most of its inherent physical, chemical, sensory and nutritional properties
many minimally processed foods are as nutritious as the food in its unprocessed form
4
-
8/11/2019 NEP Processed Foods Webinar
5/69
CHRONOLOGY OF PROCESSED FOODS
Weaver et al., Am J Clin Nutr 2014; doi: 10.3945/ajcn.114.089284
5
-
8/11/2019 NEP Processed Foods Webinar
6/69
PROCESSING: HOME OR FACTORY
Weaver et al., Am J Clin Nutr 2014; doi: 10.3945/ajcn.114.089284
6
Harvest
Processing
Consumer
Home
Production
Agriculture
-
8/11/2019 NEP Processed Foods Webinar
7/69
CONSUMER PERCEPTION
3% 6%
30%
47%
14%
0%
10%
20%
30%
40%
50%
VeryHealthy
SomewhatHealthy
NeitherHealthy orUnhealthy
SomewhatUnhealthy
VeryUnhealthy
7
HealthFocus International, 2010
-
8/11/2019 NEP Processed Foods Webinar
8/69
WHY FOOD PROCESSING?
Processing enhances safety, e.g.,pasteurization of milk
Processing makes foods palatable, e.g., most
grains Processing to ensures availability throughout
the year (beyond the typical growing season),e.g., canned and frozen fruits/vegetables
Fortification of processed foods contributes topublic health
Processed foods provide affordable options
Courtesy of GH Johnson; Summarized by Eicher-Miller et al., J Nutr 2012; doi: 10.3945/jn.112.1644428
-
8/11/2019 NEP Processed Foods Webinar
9/69
MINIMALLY PROCESSED (EXAMPLES)
Milk, cows, fluid, 2% fat
Coffee, made fromground beans, regular
Banana, raw (and otherraw commodities, such asgrape, lettuce, tomato,watermelon, cantaloupe,cucumber, onion)
Tea, leaf, unsweetened
Egg, whole, fried
Beef, ground, patty
Poultry, whole, cut
Water
9
-
8/11/2019 NEP Processed Foods Webinar
10/69
PROCESSED FOR PRESERVATION
(EXAMPLES) Orange juice, canned,
bottled or carton (includesall juices)
Raisins Beans, string, green,
cooked
Beef, ground, patty
Poultry, whole, cut
Water
10
-
8/11/2019 NEP Processed Foods Webinar
11/69
THE CONTINUUM OF PROCESSED FOODS
11
Type of Food Examples
Foods that require little processing or production (also called
minimally processed)
Washed and packaged fruit and vegetables
Bagged salads
Roasted and ground nuts and coffee beans
Foods processed to help preserve and enhance nutrients and
freshness of foods at the peak
Canned tuna, beans, tomatoes
Frozen fruit and vegetables
Pureed and jarred baby foods
Foods that combine ingredients such as sweeteners, spices, oils,
flavors, colors, and preservatives to improve safety and taste and/oradd visual appeal. (Does not include ready-to-eat foods listed
below)
Some packaged foods, such as instant potato mix, rice, cake mix,jarred tomato sauce, spice mixes, dressings and sauces, and gelatin
Ready-to-eat foods needing minimal or no preparation
Breakfast cereal, flavored oatmeal, crackers, jams and jellies, nut
butters, ice cream, yogurt, garlic bread, granola bars, cookies, fruit
hews, rotisserie chicken, luncheon meats, honey-baked ham, cheese
spreads, fruit drinks, and carbonated beverages
Foods packaged to stay fresh and save time Prepared deli foods and frozen meals, entres, pot pies, and pizzas
www.ific.org
-
8/11/2019 NEP Processed Foods Webinar
12/69
Clean and Graded
Dehull
Heat
Dry
Cut/Flake/Grind
Decease RancidityDevelop Flavor
Minimize Microbial Spoilage
Decrease Cooking Time
Cut/Flake/Grind
Non-digestible Seed
EnvironmentAgronomic Variables
Soil
Variety
Pathogen control
Fertilizer
Porridge Further Processed Foods:Ready to Eat Breakfast Cereals,
Baked Goods, Snack Bars, BeerDecker et al., BJN 2014;112:S58-S64 13
-
8/11/2019 NEP Processed Foods Webinar
13/69
FUNDAMENTALS OF FOOD PROCESSING
14
A sophisticated form of handling, cooking, transforming, preserving,and/or delivering foods.
John Floros, Kansas State University
www.ific.org
-
8/11/2019 NEP Processed Foods Webinar
14/69
NEED FOR GLOBAL FOOD SYSTEM
The case for urgent action inthe global food system isnow compelling. We are at
a unique moment in history asdiverse factors converge toaffect the demand,production and distribution of
food over the next 20 to 40years.
https://www.gov.uk/government/publications/future-of-food-and-farming
15
-
8/11/2019 NEP Processed Foods Webinar
15/69
FOOD AND HEALTH PERSPECTIVE
After 2045, perhaps somebody will say that foodscience technologies, in collaboration with othersciences, helped feed the world of 9 Billionhealthy people. What about in 2015?
By the end of 2015, therewill be more than 7.3
billion people in the world.
It takes a lot of food to
keep us alive. The food we
eat comes from all over the
globe. GAP standards,good agricultural practices,
have become more
harmonized to meet a
single international
standard to benefit the
farmer and the consumer.16
-
8/11/2019 NEP Processed Foods Webinar
16/69
BENEFITS OF MODERN FOOD SYSTEM
17
Increased Food Availability Decreased post-harvest losses
more food
Techniques: millings, grinding,
canning, preserving, freezing anddrying
Safety and Freshness Pasteurization (e.g., milk)
Packaging (reduces contamination)
Packaging atmospheres (e.g., MAP,CO2)
Convenience andAffordability More food options more
affordability
Variety and Choice Expanded agricultureimproved
nutrition (e.g., nutrient-dense)
Improved Nutrition Fortification and Enrichment (e.g.,
vitamin D, folic acid)
Reduced intolerances (e.g., gluten,lactose)
www.ific.org
-
8/11/2019 NEP Processed Foods Webinar
17/69
NUTRIENT CONTRIBUTIONS VIA
PROCESSED FOODS
0%
20%
40%
60%
80%
100%
Calories Total Sugars Fiber Vitamin A(beta-carotene)
Vitamin C Vitamin E Folate Sodium Potassium
Fresh Frozen Canned Dried
18
Dwyer et al., Adv Nutr 2012;3:536-48
-
8/11/2019 NEP Processed Foods Webinar
18/69
PERCENTAGE BELOW EAR
19
010
20
30
40
5060
70
80
90
100
Percentagebelo
wE
AR,% Natural Occurring
Nutrients Added
Supplements Added
Fulgoni et al, J Nutr 2011:141:1847-54
-
8/11/2019 NEP Processed Foods Webinar
19/69
NUTRITION AND FOOD TECHNOLOGYFood Product, Ingredient or Technology Potential Benefit or Application
Iodine added to NaCl; Niacin added to flour; Vitamin D
in milk
Elimination of goiter; Elimination of pellagra;
Elimination of rickets;
Oils from soybean cultivarReduced saturated fatty acids and higher n-3
unsaturated fatty acids
Resistant starches Weight management, satiety, (gut microflora?)
Grains/flour fortified with zinc, -carotene, folic acidImproved nutriture of individuals in developing
countries; significant reduction in NTD
Low-gluten foods Increased choices for those with celiac disease
Foods without/reduced allergens(e.g., hydrolysates) or
with allergens (labelled)
Increased choices for those with food allergies
Lactobacillus acidophilusand other potential probiotics in
diary products (e.g., yogurt)
Addition of healthful bacteria to the diet (gut
microbiota)
Reduction of toxins (e.g, aflatoxins, fumonisins) Improved food safety
Whole grain-rich foods (e.g., enhanced with bran, and
grain other components)Weight management, satiety, cholesterol-lowering
Dwyer et al., Adv Nutr 2012;3:536-48
21
-
8/11/2019 NEP Processed Foods Webinar
20/69
ACTIVE PACKAGING
Metal-chelating packaging
Replaces EDTA
Enables additive-free
labeling Maintains product quality
22
Bioactive packaging can
enhance the quality and safetyof packaged by furtherprocessing the product orpreventing degradativeprocesses after packaging.
EIGHT PRIMARY DISRUPTIONS &
-
8/11/2019 NEP Processed Foods Webinar
21/69
http://www.iftf.org/FoodWe
b2020/Map
EIGHT PRIMARY DISRUPTIONS &FUTURE OF GLOBAL FOOD SUPPLY
Local food production
Competing land uses
Food footprints
Lifecycle labels
Interconnected vulnerabilities Uncertain supplies
Luxurious expectations
Strained capacities
Systematic risks
Splintering trust
Problems of plenty Augmentation diets
Climate disruptions
Water rights
Local empowerment
Remote land control
23
-
8/11/2019 NEP Processed Foods Webinar
22/69
PER CAPITA FOOD LOSSES AND WASTE
24
FAO, 2011
http://www.fao.org/docrep/014/mb060e/mb060e.pdf
PerC
apitaFoodLossesand
Waste
(kg/year)
-
8/11/2019 NEP Processed Foods Webinar
23/69
PER CAPITA FOOD LOSSES AND WASTE Roughly one third of the food produced in the world for human consumption every
year approximately 1.3 billion MT gets lost or wasted.
Food losses and waste amounts to roughly US$ 680 billion in industrialized countries
and US$ 310 billion in developing countries.
Industrialized and developing countries dissipate roughly the same quantities of food
respectively 670 and 630 million MT. Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
Global quantitative food losses and waste per year are roughly 30% for cereals, 40-50% for root
crops, fruits and vegetables, 20% for oil seeds, meat and dairy plus 30% for fish.
Every year, consumers in rich countries waste almost as much food (222 million MT) as the entire net
food production of sub-Saharan Africa (230 million MT).
The amount of food lost or wasted every year is equivalent to more than half of the world's annual
cereals crop (2.3 billion MT in 2009/2010).
Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while
consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a
year.
25
FAO, 2011
-
8/11/2019 NEP Processed Foods Webinar
24/69
FUTURE FOOD FACTORS
Factor Description
Population growth Projected nearly 10 billion by 2050
Food insecurity Catastrophic events, drought, global recession, food costs,
crop failure, weather, land loss, regulations
Globalized food supply US food supply is global (think transportation, seasonal
variations, food safety & regulations, agricultural practices
Foodborne illness Continuous surveillance and detection technologies (e.g.,
Listeria, Salmonella, Campylobacter)
Aging population and increased
noncommunicable chronic anddegenerative disease
Disease increase with age; balanced nutrition and health is
complex
Consumer demands Purchase for health benefits (e.g., accessible, affordable,
nutritious, safe)
26
Weaver et al., Am J Clin Nutr 2014; doi: 10.3945/ajcn.114.089284
-
8/11/2019 NEP Processed Foods Webinar
25/69
BENEFITS OF FOOD PROCESSING
INNOVATIONChallenge Innovative Technology Consumer Benefits
Reduce calorie intake Digestion-resistant starches
Naturally-derived non-caloric
sweeteners
Fat reduction processes
Reduce risk of obesity,
diabetes, and related
morbidities, while maintaining
diverse and enjoyable diet
Enhance gut health Novel types of dietary fiber
Development of pre- and
probiotics; effective biodelivery
system
Optimize GI tract performance
and reduce risk of disease;
resist allergens; enhance well-
being
Reduce salt intake Altered salt crystal structures
Flavor enhancement (e.g,
substitution with mushroom) to
replace/lower salt
Provide flavor and preserve
food quality while reducing
excessive salt intake
27
Weaver et al., Am J Clin Nutr 2014; doi: 10.3945/ajcn.114.089284
-
8/11/2019 NEP Processed Foods Webinar
26/69
-
8/11/2019 NEP Processed Foods Webinar
27/69
CONCLUSIONS
Processed foods are critical components of developingfood-based approaches that reduce the risk of nutrient
deficiencies and improve health care strategies Processed foods are valuable only if they are consumed
Processed foods are important to American diets, yetconsumers need to reduce some components, whereas
consider nutrients at risk Processed can be part of healthy food choices
29
-
8/11/2019 NEP Processed Foods Webinar
28/69
Fresh and Processed Foods All Vital in Food Supply
-
8/11/2019 NEP Processed Foods Webinar
29/69
From Farm Commodities toHuman Fare
Food processing
deliberatepractices used to
change raw plant
and animal
products into food
products we can
eat.
Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
30/69
Commonly Mis-characterized
Processed foods arent as nutritious as fresh.
Processing takes out the nutrients.
Food processing isnt natural.
Processed foods arent good for you. Processed foods are the cause of obesity,
high blood pressure and diabetes.
Processed foods arent safe; theyre full ofdangerous food additives.
Food processing is about profits, not health or theenvironment.
You should avoid foods with any label ingredient thatyou cant pronounce.
Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
31/69
Prepared or Processed?
picked washed waxed stored
(controlled) transported & eaten
picked washed vacuum cooled
bagged transported
cleaned/washed in home kitchen
gathered washed packed
transported cooked
-
8/11/2019 NEP Processed Foods Webinar
32/69
Home Cooks: Process Food, Too
flax seeds ground flaxseed
dry oats oat flour
whole fruit fruit syrup/puree
green beans canned beans
fresh herbs
dried herbs
cucumbers pickles
heavy cream butter Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
33/69
Processed Foods Arent Created Equal!
More ProcessedLess
Processed
-
8/11/2019 NEP Processed Foods Webinar
34/69
Minimallyprocessed
bagged salads
roasted and groundnuts
baby carrots
skinless chickenbreasts
Less to More: Most Foods Are Processed
-
8/11/2019 NEP Processed Foods Webinar
35/69
Minimallyprocessed
Processed topreserve &
enhance peakqualities
canned tuna & meat
canned & frozenvegetables, beans, &
fruits
pasteurized milk
pureed & baby foods
Less to More: Most Foods Are Processed
-
8/11/2019 NEP Processed Foods Webinar
36/69
Minimallyprocessed
Processedto
preserve& enhance
peakqualities
Combined
foodsjarred pasta sauce
baking mixes
spice mixes
yogurt
Less to More: Most Foods Are Processed
-
8/11/2019 NEP Processed Foods Webinar
37/69
Minimallyprocessed
Processedto
preserve& enhance
peakqualities
Combinedfoods
Ready-to-eatfoods
breakfast cereal
nut butters
bakery foods
cheese spreads
luncheon meats
canned soupsice cream
crackers, chips
Less to More: Most Foods Are Processed
-
8/11/2019 NEP Processed Foods Webinar
38/69
Minimallyprocessed
Processedto
preserve&
enhancepeak
qualities
Combinedfoods
Ready-to-eat foods
Packaged forconvenience,
time saving, &freshness
premade foods
microwaveablefrozen dinners
frozen pizza
Less to More: Most Foods Are Processed
-
8/11/2019 NEP Processed Foods Webinar
39/69
-
8/11/2019 NEP Processed Foods Webinar
40/69
Processed Foods in Perspective
-
8/11/2019 NEP Processed Foods Webinar
41/69
-
8/11/2019 NEP Processed Foods Webinar
42/69
Processed Foods ProvideNutrients & Constituents
ToEncourage
Fiber
Calcium
Iron
Potassium
Folate
Vitamin B12
Vitamin D
Source: NHANES 20032008; Eicher-Miller HA et al; J Nutr. Nov 2012;142(11) 2065S-
2072S
To Limit
Energy (calories)
Saturated fat
Added sugars
Sodium
55%
48%
64%
43%
65%
46%
34%
57%
52%
75%
57%
-
8/11/2019 NEP Processed Foods Webinar
43/69
Minimal All Processed Foods:Contribution to the US Diet
Source: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42
-
8/11/2019 NEP Processed Foods Webinar
44/69
Fortified withvitamins A & D
Fortified with calcium &
vitamin D
Enriched with B vitamins& iron, fortified with
vitamin B12
Fortified with fiber
and vitamins A to zinc
Easier to fit in beans,
vegetables, fruitEaser to fit in veggies
Processing Can Give a Nutrition Boost
-
8/11/2019 NEP Processed Foods Webinar
45/69
Lactose-Free Milk
Gluten-Free Crackers Spreads with Plant Sterols forHeart Health
Or Provide a Health Solution
-
8/11/2019 NEP Processed Foods Webinar
46/69
Source: NHANES 2004-2006;
Dwyer JT et al;Adv Nutr
.July 2012;3(4):536-548
Fruit and Veggies: All Forms Count
Contributions of Fresh and Processed Fruits/Vegetables to Daily Intake
Each form has
advantages for
availability, convenience,
safety, nutrition.
All forms increase thechance of healthy eating.
-
8/11/2019 NEP Processed Foods Webinar
47/69
Fruits and Vegetables:
All Forms Nutritious
What nutrition research tells us
Fresh, frozen, dried, and canned fruit and vegetables
contain similar amounts of fiber and minerals.Cooking
fruit or vegetables does not destroy fiber or minerals.1
From a nutrition and taste standpoint, recipes prepared
with canned and/or frozen ingredients have been rated
comparable to those prepared with cooked fresh
ingredients.2
Dried fruit are a particularly significant source of
dietary potassium and fiber. Depending on the specific
fruit, they provide other important nutrients.3
1Rickman J et al.J Sci Food Agri. May 2007; 87(7);1185-1196; and USDA Agricultural Research Service. USDA National Nutrient Database for Standard
Reference. Release 24, 20112Samonds, K. Nutrition Study Phase I, Phase II and Phase III. University of Massachusetts. 2000; and Klein, B et al.. Nutrient conservation in canned,
frozen, and fresh foods. University of Illinois. 19973
International Nut and Dried Fruit Council. Dried Fruits: Valuable Tools to Meet Dietary Recommendations for Fruit Intake. 2011
-
8/11/2019 NEP Processed Foods Webinar
48/69
What Drives Consumer Avoidance of Processed Foods?
Unfamiliarity
Commercial food
processing poorly
understood
Lack of transparencyfrom food industry
Confusion about
ingredient lists
Fears AboutFood Safety
Concerns about
adequacy of foodsafety hazard
identification and risk
reduction
PerceivedAdded Cost
Blamed as key
reason for higher
food costs
PersonalValues/Preferences
Personal views
about aspects of
food processing (e.g.
irradiation, carbon
footprint, additives)
NutritionIssues
Concerns about
nutrient loss
Concerns about
higher salt,
sugars, saturated
fats
Source: Weaver, CM et al,Am J Clin Nutr: June 2014: 99(6); 1525-42
-
8/11/2019 NEP Processed Foods Webinar
49/69
So, What If Consumers Avoid Processed Foods?
E.g.: Avoiding these May lead to unintended consequences
Pasteurized milk or juice (replaced by raw
options)
Foodborne illness caused by pathogenic bacteria
Frozen/canned fruits and vegetables Limited fruit & vegetable variety and their important nutrients
If only fresh produce, significant nutrient loss from prolonged storage;
food waste/cost if spoiled produce is discarded
Sea salt (in place of iodized salt) in processed
foods or as table salt
Resurgence of goiter
100% fruit juice Lower intake of some nutrients, e.g. vitamin C, folate, potassium, among children and
teens
Refined wheat products (replaced by whole
grain products)
Deficiency in folate (risk factor for certain birth defects)
Convenience foods Limited food variety (potentially poor food intake) if personal skills time are
inadequate to prepare healthy alternatives
-
8/11/2019 NEP Processed Foods Webinar
50/69
Whats Driven the Growth ofProcessed Convenience Foods?
Householdchanges
Decline in the nuclear
family
Rising number of single
households
Rise in number of
working women/both
worker households
Added timepressures
Skewed work-life balance
Growing desire to
maximize leisure time
Time-saving technology
Rising stress levels
Lack ofmotivation
Lack of energy to
cook meals from
scratch
Lost desire to cook
from scratch
Lack ofknowledge
Lack of culinaryskills
Low confidence in
cooking from scratch
Source: Datamonitor
Increased availability
More options: diverse flavors, better-for-you
choices, health concerns
-
8/11/2019 NEP Processed Foods Webinar
51/69
Processed Foods Saves Food Prep Time
0 10 20 30 40 50
Today
1975
1965
1950
1925
1900
Hours per Week of Kitchen Time
Source: Bowers DE. Food Rev. 2000; 23(1):23.
-
8/11/2019 NEP Processed Foods Webinar
52/69
Todays Home-Cooked Meals:Redefined with Processed Foods
A Home-Cooked Meal Is U.S.
Food made entirely from basic ingredients(e.g whole fruits & vegetables, dry pasta, grains)
84%
Food prepared with convenience foods(e.g. canned beans, prewash & cut vegetables, frozen ingredients, baking mix)
48%
Prepared food to which I add ingredients or items to make a meal 27%
Prepared food that I purchase to reheat or complete cooking at
home
10%
Source: Allrecipes.com Measuring Cup, March 2014, Global Digital Food Trends
-
8/11/2019 NEP Processed Foods Webinar
53/69
Positioning Processed Foodswith Consumers
-
8/11/2019 NEP Processed Foods Webinar
54/69
Fitting ProcessedFoods In
Fortify MoreHighly-
ProcessedFoods WithFresh or Less
Processed
Combine packaged mac n cheese with:
reduced-sodium canned tomatoes
canned kidney or pinto beans (rinsed and drained) or frozen beans
low-fat milk or fat-free evaporated milk (instead of cream or whole
milk)
Top store-bought pizza with:
chopped fresh peppers, sliced zucchini or tomato, shredded carrots,
asparagus tips, broccoli florets
sliced leftover chicken breast or salmon, lean ham
sun-dried tomatoes or seasonal fresh sliced tomatoes
Mix into canned or prepared soup or pasta sauce:
leftover vegetables (fresh, frozen, canned)
chopped fresh kale, spinach, chard
canned cannellini or black beans (rinsed and drained)
leftover cooked grain products: rice, quinoa, pasta
Image: www. http://snap.nal.usda.gov/ Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
55/69
Fitting ProcessedFoods In
Make Fresh and
Processed EqualPartners
Prepare colorful salads with vegetable and fruit variety:
mixture of lettuce varieties (bagged or not) with sun-dried tomatoes,
canned beets, pre-sliced mushrooms)
fresh salad tossed with frozen or canned in juice fruit (berries,mandarin oranges, peaches, mango, figs)
fruit salad with seasonal fresh fruit and a variety of dried or frozen
fruit
Make creative blends of smoothies:
fresh fruit (banana, berries, melon, peaches) with yogurt, milk and/or
100% juice
fresh kale and banana smoothie with fortified soymilk or almond milk
Add color and nutrients to cooked veggies:
boiled potatoes mashed with canned pumpkin, sweet potatoes, or
spinach
fresh escarole sauted with canned (drained and rinsed) or frozen
cannellini beans
Image: www.mealtime.org
Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
56/69
Fitting ProcessedFoods In
Round Out theMeal:
Home-Cooked
Entres withProcessed Sides
Broiled chicken breasts, fish or pork chops:
flavored with jarred salsa, chutney or caponata (cooked eggplant salad)
served over prepared rice pilaf mix
complemented with frozen or canned medley of mixed vegetables orpackaged, pre-cut veggies
Burgers on the grill:
served with prepared guacamole and tortilla chips
layered with shredded cheese and jarred roasted bell peppers
Homemade meatloaf with:
made with canned or frozen carrots, tomatoes or green beans mixed in
served with baked frozen sweet potato wedges
Image: www.mealtime.org Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
57/69
Fitting ProcessedFoods In
And ViceVersa:
ProcessedEntres with
Homemade Sides
Rotisserie chicken with:
fresh garden salad, cooked brown rice and low-fat milk
microwave baked potato topped with cheese, fresh fruit salad
and unsweetened iced tea
Frozen waffles toasted and topped with:
fresh berries or sliced fruit (instead of syrup)
cooked egg and shredded cheese
Ready-to-eat chili with:
homemade fresh cabbage slaw
fresh corn-on-the cob
homemade cornbread
Image: www.knorr.com Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
58/69
Fitting ProcessedFoods In
Use Minimally-
Processed FoodsCreatively forMyPlate.gov Advice
Create nutrient-rich desserts:
making homemade sorbet with in a blender from frozen canned fruit or
frozen bagged fruit, perhaps with a touch of cinnamon
adding canned pumpkin to pudding or cake or pancake batter for more
vitamin A
topping frozen yogurt with frozen berries
Try new ways with fruits and veggies:
pad thai with frozen or cut up veggies
Indian lassi with yogurt, canned, frozen or fresh fruit, and spices
canned soybeans as a lean protein food in salads, soups and stews
Peruvian causa made with canned sweet potatoes and tuna
Choose grain products and nutrients to cooked veggies:
boiled potatoes mashed with canned pumpkin, sweet potatoes, or spinach
Image: www.mealtime.org Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
59/69
FittingProcessed Foods
In
Think Smart
AboutSnacking
Keep easy-to-eat nutrient-dense, less processed snacks
on hand:
finger veggies: baby carrots, cut-up celery sticks, packaged baby bell
peppers
packaged, cut-up fruit
yogurt cups roasted nuts
frozen, canned and dried fruits and 100% for snack
drinks/smoothies
cubed cheese
Image: www.mealtime.org Duyff Associates
-
8/11/2019 NEP Processed Foods Webinar
60/69
Fitting ProcessedFoods In
Read the Labels,Weigh theOptions
Consider better-for-you options, e.g.:
fat-free and low-fat milk
no-salt-added or reduced sodium canned and jarred foods
frozen and canned fruit with no added sugars or in 100% juice
calcium and vitamin D fortified juice
yogurt with probotics
pasta with added fiber
Understand processing trade-offs, e.g.:
sugar-free not necessarily low-calorie
fortified not necessarily nutrient dense
fat free not necessarily sugar free
fresh not necessarily more nutritious
gluten free isnt fewer calories
Make high-processed foods your sometimes foods
Image: from
http://extension.missouri.edu/fnep
Duyff Associates
Fitting Processed Foods In
-
8/11/2019 NEP Processed Foods Webinar
61/69
Fitting Processed Foods In
Homemade or Processed?Help with Trade-Offs
Whats cheaper: homemade or frozen lasagna?
Whats cheaper and easier: homemade, dry mix, or frozen mac and cheese?
Whats more better for me: homemade, canned, and dry-mix chicken noodlesoup?
Whats faster and cheaper: buying whole carrots and cutting, or buying babycarrots?
Whats got a longer shelf life: homemade or frozen meatloaf and mashedpotatoes?
How can I make the right food buying choice for me?
Source: www.foodvalueanlaysis.org
-
8/11/2019 NEP Processed Foods Webinar
62/69
-
8/11/2019 NEP Processed Foods Webinar
63/69
Teaching Tools
Comparing the Costs
Source: www.mealtime.org
-
8/11/2019 NEP Processed Foods Webinar
64/69
Teaching Tools
Understand Food Ingredients
www.tellspecopedia.com/
www.TellSpecopedia.com
http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/http://www.tellspecopedia.com/ -
8/11/2019 NEP Processed Foods Webinar
65/69
Call to Action:
As heath professionals, we can
Communicate and show how to fit processed foods into healthy meals and snacks.
Explain processing as a range of choices, not a single category, encouraging mostly-
minimally processed, nutrient-dense foods.
Show how the frequency and amount consumed of any food matters, not just the level of
processing.
Encourage the best available options (those with more nutrients to encourage & fewer to
limit), instead of restricting processed foods.
Help others understand food labels and ingredient lists in nutrition counseling and education.
Help consumers consider the benefits of food processing as they make wise trade-offs.
Work in partnership with the food industry for products that meet consumer needs.
Calls to Action:
-
8/11/2019 NEP Processed Foods Webinar
66/69
We All Have a Stake!If we are We can
food industry provide affordable, accessible and healthy processed foods
develop new technologies for preserving food and enhancing quality
maintain quality and safety standards
educate the public about food processing
develop effective food labeling
develop tasty, convenient alternatives to perishable foods
define and support food processing research
supermarkets,
food service
provide healthy, tasty, low-cost processed foods as menu alternatives
create labeling and marketing strategies to inform consumers
educate consumer palates about new, healthful processed foods
inform consumers about food prep techniquesagriculture develop procedures for enhancing food quality and evaluating food safety
invent technologies for increasing accessibility to healthy process foods
Adapted from: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42
Calls to Action:
-
8/11/2019 NEP Processed Foods Webinar
67/69
We All Have a Stake!
If we are We can
government define processed and non-processed foods in a heathy food pattern
show how processed food can be economical and convenient in food patterns
provide examples of diet patterns with processed foods for subpopulations
provide funding for developing and evaluating new food technologies
media create images of processed foods in healthy meals
offer ways to purchase and prepare food with healthy processed foods
inform on ways to fit processed foods in a heathy food pattern or meal
consumers demand information on food processing & health provide feedback to food industry
encourage public/private partnerships to enhance food quality & reduce food waste
Adapted from: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42
-
8/11/2019 NEP Processed Foods Webinar
68/69
Dwyer JT, et al, Is processed a four letter word? The role of processed
foods in achieving dietary guidelines and nutrient recommendations. Adv
Nutr. Jul 2012: 3(4); 536-546
Floros JD, et al. Feeding the World Today and Tomorrow: The Importance of
Food Science and Technology,An IFT Scientific Review, IFT, 2010
Kretser A, et al, Utility of a New Food Value Analysis Application to Evaluate
Trade-offs When Making Food Selections, Nutr Today: Jul/Aug 2014: 49(4);
185-195
Muth MK, et al. Price, Nutrition, Time, and Other Trade-Offs: A Web-BasedFood Value Analysis Application to Compare Foods at Different Levels of
Preparation and Processing. Nutr Today. Jul/Aug 2014: 49(4); 176-184
Weaver, CM et al, Processed foods: contributions to nutrition.Am J Clin Nutr:
June 2014: 99(6); 1525-42
To Learn More
-
8/11/2019 NEP Processed Foods Webinar
69/69
PROCESSED FOODS:SEPARATING FACT FROM MYTH
SEPTEMBER 30, 2014