YUM WITHOUT THE SODIUM. Tami Cline, PhD, RD, SNS Cyndie Story, PhD, RD June 2009

Transcription

1 YUM WITHOUT THE SODIUM Tami Cline, PhD, RD, SNS Cyndie Story, PhD, RD June 2009

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5 TODAY S OUTLINE Sodium Refresher National Guidelines & Recommendations Research Messages What YOU can do as school nutrition professionals Q&A/Wrap Up

6 WHICH HAS MORE SODIUM? Chicken Florentine Salad a) Imported orzo pasta tossed with grilled chicken, fresh spinach, pine nuts, black olives, capers and Parmesan then drizzled with garlic lemon vinaigrette Two Super Sonic Cheeseburgers & Tots b) Double meat, double cheese burgers with mayonnaise, dill pickles, onion, lettuce and tomato with regular size order of tater tots Joey Bag of Donuts c) Grilled steak burrito, pinto beans, rice, shredded cheese, sour cream and pico de gallo sauce served with queso and chips and 48-oz bucket-o-diet Coke

7 WHICH HAS MORE SODIUM? Chicken Florentine Salad a) 5,460 mg (or 4,930 mg without the dressing) Two Super Sonic Cheeseburgers & Tots b) 3,440 mg c) 2,975 mg Joey Bag of Donuts

8 WHICH HAS MORE SODIUM? 1. 1 medium slice pepperoni pizza 2. 1 soft taco (beef) 3. ½ cup spaghetti with ½ cup tomato sauce 4. 2 oz. Ranch dressing 5. Hamburger (3 oz.) on bun, ketchup, mustard, pickles 6. 2 oz. salsa 7. 1 medium chocolate chip cookie

9 ANSWERS milligrams of sodium

10 HISTORY OF SALT Salt has played a central role throughout civilization, in every culture and every religion. Ancient Egyptians, Greeks and Romans included salt in sacrifices and offerings. Muslims and Jews believe salt helps ward off the evil eye. Salt once was literally worth its weight in gold, traded ounce for ounce. The work salary is derived from the Latin salarium, meaning salt allowance.

11 SODIUM FUNCTIONS AND NEEDS Maintain balance of fluids in the body Transmit nerve impulses Influence contraction and relaxation of muscles Only need about 500 milligrams Some individuals are salt sensitive and some populations are more likely to be prone to high blood pressure. Average American consumes up to 3 times recommendation

12 WHY LIMIT SODIUM? Higher an individual s sodium intake, the higher an individual s blood pressure. Keeping blood pressure in the normal range reduces risk of CHD, stroke, and kidney disease.

13 IS SODIUM THE NEXT TRANS FAT? Times are tough for sodium American Express MarketBrief

14 SODIUM RECOMMENDATIONS American Heart Association Food and Drug Administration Dietary Guidelines for Americans 2005 National Institutes of Health 2,300 mg/day = 1 teaspoon of salt (naturally occurring in foods, added, and in processed foods)

15 U.S. DIETARY GUIDELINES 1980: Avoid Too Much Sodium 1985: Avoid Too Much Sodium 1990: Use Salt and Sodium in Moderation 1995: Choose a Diet Moderate in Salt and Sodium 2000: Choose and Prepare Foods with Less Salt 2005: Consume Less than 2,300 mg of Sodium per Day

16 DIETARY GUIDELINES (2005) See Chapter 8 Sodium and Potassium Consume less than 2,300 mg of sodium per day Choose and prepare foods with little salt Consume potassium-rich foods Individuals with hypertension and blacks aim to consume no more than 1,500 mg of sodium per day

17 SODIUM INTAKE Average adult sodium intake in U.S. is about 4,000 mg per 2,000 calories School meals have about 2x the recommended amount of sodium Many processed foods contain large amounts of sodium approaching or exceeding recommended daily limits Intake goals cannot be achieved unless food processing and institutional preparation practices are modified SNDA III, 2007; American Medical Association, 2008

18 AMA RECOMMENDATIONS Urging FDA to revoke salt s GRAS status Calling for 50% reduction in amount of sodium in processed foods, fast-food products, and restaurant meals by 2016 Educate consumers about benefits of long-term, moderate reductions in sodium intake Discuss with FDA ways to improve sodium labeling American Medication Association, 2006

19 USE NEW TEACHING TECHNIQUES

20 CSPI INITIATIVES Petitions and lawsuits filed with FDA in 1978, 1983, and 2005 In 2006, partnered with Grocery Manufacturers Association urging FDA to address sodium in processed foods and sodium labeling FDA Hearings held on November 29, 2007 Continued media outreach (CSPI) "Heart Attack Entrées with Side Orders of Stroke, May 11, 2009 National Restaurant Association Responds Restaurants have made progress and support stronger labeling laws

21 NRA EFFORTS TO REDUCE SODIUM Spices and substitutes for salt Chef education More fresh produce on menus Reduced-sodium products (such as soy sauce) Working with suppliers to reformulate products to gradually decrease sodium

22 WHAT IS 2,300 MG OF SODIUM? 1 teaspoon salt = 2,300 mg ¾ teaspoon salt = 1,725 mg ½ teaspoon salt = 1,150 mg ¼ teaspoon salt = 575 mg

23 SALT VS. REDUCED SODIUM SEASONINGS

24 SODIUM ON LABELS Salt/Sodium chloride* Monosodium glutamate (MSG) Baking soda Disodium phosphate Sodium alginate Sodium nitrate or nitrite Sodium benzoate *90% from sodium chloride

25 MAIN SOURCES OF SODIUM IN THE AVERAGE U.S. DIET Source: Mattes & Donnelly, 1991

26 FINNISH AND UK STUDIES LINK SALT INTAKE TO OBESITY Karppanen and Mervaala, 2006

27 100 LARGEST DISTRICTS ARE LOOKING FOR: (TOP TWO BOX SCORES) Note: Per Portion Cline, 2008

28 BARRIERS AND CHALLENGES TO GETTING PRODUCTS Cline, 2008

29 CONSUMER RESEARCH ABOUT SALT AND RESTAURANT FOOD Market Brief, Technomic, 2008

30 CONSUMER PREFERENCES ON SALT Nearly seven of ten consumers (68%) like the food they get from restaurants and want to get it as seasoned One of five (21%) are in favor of food that is seasoned but free of salt Market Brief, Technomic, 2008

31 CONSUMERS TOP DIETARY CONCERNS Nutritrack, 2005

32 CONSUMERS IN FAVOR OF GOVERNMENT REGULATING Technomic, 2006

33 BUSINESS-BUILDING THOUGHTS Develop recipes and quick-scratch items that can be prepared salt-free. Find manufacturers that have reduced-sodium products, such as soups and chips, and reward them by buying their products. Feature simpler products with a variety of spice blends that are salt-free. Operators can successfully reduce the sodium content of their foods without sacrificing flavor.

34 BUSINESS-BUILDING THOUGHTS, CONT. Recommend gradual decrease in sodium in products ( Quality Creep ) Industry successes in reducing sodium: 33% decrease in cereal since % decrease in bread since late 1980s 11-18% decrease in Heinz products 33% decrease in processed cheese Coke to remove sodium benzoate from products Prepared Foods Newsletter, 2008

35 Your ability to educate customers about nutrition in creative ways can add value to your foodservices. Food Management, 2007

36 THE GOLDEN RULE OF FEEDING The adult is responsible for the what, when, and where of feeding The child is responsible for the how much, and whether of eating. Satter E. Child of Mine. Bull Publishing, 2000.

37 STUDENTS, TEACHERS, AND ADMINISTRATORS: Eat more fresh foods and fewer processed foods. Choose fresh, frozen, or canned food items without added salts. Opt for reduced-sodium products. Reduce salt from recipes whenever possible. Remove salt shakers and packets. Limit use of sodium-laden condiments. Use herbs, spices, and other flavorings to enhance foods.

38 INDUSTRY SUPPORT NEEDED TO IMPLEMENT WELLNESS POLICIES Cline, 2008

39 CREATIVE MENU SOLUTIONS USING HERBS AND SEASONINGS

40 PRACTICAL APPLICATION Chef Cyndie Story, PhD, RD

41 The Taste Sensations Sweet Salt Sour Bitter Umami (Oriental or Savory) Metallic

42 The Taste Sensations Is pepper (heat) a taste? What cools the tongue quickly after eating a spicy jalapeno?

43 ADDING FLAVOR TO FOOD Use herbs & spices to compliment the flavor of your dish - not disguise it Leaf herbs, such as oregano, thyme or basil, should be crushed in your hand before use for a more immediate release of flavor

44 WHEN TO ADD FLAVOR For a more distinct flavor add herbs at the end of cooking For blended flavors add them at the beginning Ground herbs & spices release their flavors quickly Be sure to adjust recipe amount when substituting ground herbs and spices

45 HOW MUCH FLAVOR TO ADD Fresh Dried Basil 1 Tbsp 1 tsp Cilantro 1Tbsp 1 tsp Onion* 1/3 cup 2 tsp Garlic* 1 Tbsp 3/4 tsp Garlic, clove 1 clove 1/8 tsp Parsley 1 Tbsp 1 tsp *Granulated or powdered

46 SODIUM CONTENT Most herbs and spices have <5 mg of sodium per serving This makes them a great alternative to adding salt when cooking

47 FLAVORS AROUND THE WORLD Chinese: Chinese 5-spice, crushed red pepper, garlic powder, ground ginger, sesame seed, white pepper, whole red chilies Greek: Cinnamon, dill weed, garlic powder, mint, onion powder, oregano, paprika Thai: Basil, cilantro, cinnamon, crushed red pepper, garlic powder, ground ginger, mint, turmeric, whole red chilies

48 FLAVORS AROUND THE WORLD Italian: Anise, basil, crushed red pepper, fennel, garlic powder, oregano, rosemary, sage Mexican: Cayenne pepper, chili powder, cilantro, cinnamon, cumin, garlic powder, jalapeno peppers

49 HERB/SPICE COMBINATIONS Green Beans: Chives & Lemon Zest Marjoram, Basil, Rosemary, or Dill Broccoli: Ginger and Garlic Sesame Seeds Carrots: Cinnamon & Nutmeg Ginger and Basil, Thyme

50 HERB/SPICE COMBINATIONS Potatoes: Dill, Onion and Parsley Cumin or Caraway Seeds and Onion Tomatoes: Basil & Rosemary Apples: Cinnamon, Allspice and Nutmeg

51 HERB/SPICE COMBINATIONS Pasta: Basil, Garlic & Parsley Rice: Chili Powder, Orange peel and Cumin Eggs: Cayenne, Chives, Nutmeg, Parsley, Dill, Basil

52 HERB/SPICE COMBINATIONS Poultry Tarragon, Onion and Garlic Bay Leaf, Cumin & Turmeric Curry Powder, Cumin, Mustard, Garlic and Paprika Mustard, Garlic and Honey

53 HERB/SPICE COMBINATIONS Beef Ground Celery Seed Course Black Pepper Garlic Powder Cumin and Bay leaves

54 HERBS AND SPICES Make your own seasoning combinations: Minced onion 6 Tbsp Dill weed 6 Tbsp Oregano 1 Tbsp Celery seed 1 Tbsp Lemon peel ½ Tbsp Black pepper 1 tsp

55 HERBS AND SPICES Use manufactured products like Mrs. Dash no sodium seasoning combinations

56 OTHER IDEAS Balance the use of manufactured foods with school-made products Rinse canned foods Use fresh or frozen vegetables Go easy on the chicken base

57 NUTRITION INTEGRITY Practice what you preach!

58 FLAVORING FOODS

59 QUESTIONS AND DISCUSSION

60 THANK YOU!