3/29/2018. The Art and Science of Becoming Food Knowledgeable Lisa A. Carlson, MS, RDN Barbara J. Ivens, MS, RDN, FADA, FAND April 17, 2018
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1 Lisa A. Carlson, MS, RDN, LDN Disclosures Principal, Lisa Carlson Food and Nutrition Communications Adj. Nutrition Professor, Dominican University Former employers: Unilever, PepsiCo (Gatorade, Quaker Oats, Tropicana) The Art and Science of Becoming Food Knowledgeable Lisa A. Carlson, MS, RDN Barbara J. Ivens, MS, RDN, FADA, FAND April 17, 2018 Barbara J. Ivens, MS, RDN, FADA, FAND Principal, Nutrition Information Exchange Former employers: ConAgra Foods, PepsiCo Health and Wellness; Gerber Products Company The Art and Science of Becoming Food Knowledgeable Learning Outcomes Explain why focusing on flavor, portions and food safety are effective strategies that help people choose delicious and nutritious foods Identify collaborative opportunities to work with other food, food science and culinary disciplines Create a plan to enhance individual food and culinary knowledge and understanding 1
2 Elements of a good story Interesting characters Beginning, middle and ending A Good Food and Nutrition Story embraces Characters and plot Tension, conflict Audience connection. Plan Research Benefit. Tension or challenge Strategies for Engagement 2
3 Trend in Portions Portion Control Piernas C, Popkin BM. J Nutr 2011 Measurement strategies Portion Control Practices Eating strategies Purchasing strategies Portioned meals an effective weight loss strategy Spence M. et al, Appetite 2015 Cook C et al. Frontiers in Nutrition Nov
4 Calories Weight Loss (lbs) 3/29/2018 Which meal has fewer calories? Average meal - men Average meal - women Average - portion control meal Portion-control meals promote long-term weight loss Single Serve Meals (3x/d) Usual Care Average American Meal: NHANES Lunch and Dinner Average, Age yr., Males & Females Average portion control meal: USDA Branded Food Products Database. accessed 3/4/18 Metz J et al. Arch Intern Med Time (weeks) Advice for achieving and maintaining a healthy weight Publication Source Is Portion Control Discussed and Recommended? Are Portion Controlled Meals Suggested as an Option? Aim for a Healthy Weight DHHS Yes No Just Enough for You about food portions Healthy Weight it s not a diet, it s a lifestyle NIH Weight Control Information Network Yes CDC Yes No No Energy Density ALSO Counts Rolls et al. Appetite,
5 Flavor: Where does taste come from? Specific taste zone do not exist Tastes are perceived equally well everywhere on tongue Perceived Flavor Taste Smell Visual appeal Description Memory What are your favorite foods? 5
6 Sustainable Kitchens: Reducing Food Waste 3/29/2018 Seductive Nutrition Seductive Nutrition s Global Reach EAT HEALTHY TREAT MYSELF Creating delicious, slightly healthier meals with more appealing menu descriptions Source: Newson et al, Food Quality and Preference Vol 43, 63-70, World Menu Report #3: Seductive Nutrition, 2012 Unilever World Menu Report Seductive Nutrition Make dishes slightly healthier Appealing descriptions and presentations Right-sized portions Roasted Vegetables 6
7 Taste Memories Food Safety 7
8 Annually, 1 in 6 US residents suffers a foodborne illness Top 5 Food- Germ Pairs Causing Illness CDC. FoodNet 2015 Half- Cooked Recipes? Recipe Directions? N=1892 recipes N=1892 recipes Levine K et al. British Food Journal. March 2017 Levine K et al. British Food Journal. March 2017 *IFIC 2016 Food and Health Survey 8
9 Recipes and Food Safety Messages Food Safety at Farmers Markets OPTION 3 Hand washing facilities available: 7-73% Animals allowed: 38-86% Proper refrigeration practices: 40-90% Food thermometer available: 0-29% Protection against cross-contamination: % Levine K et al. British Food Journal. March 2017 SUMMARY: Science of becoming food knowledgeable People remember good stories. Portions, flavor and food safety themes are effective strategies to share science as stories with clients. Clean Label Science in these areas provides opportunities for RDNs to become food knowledgeable. 9
10 Soul Food Technology as food disruptor New high-tech farming Collaborations with farmers, chefs, food scientists 10
11 of collaboration Truth is plural Creativity is synergistic Identities can be binding Humility is essential Based on: Craiutu A. Faces of Moderation: The Art of Balance in an Age of Extremes Brooks D. What moderates believe. New York Times Aug 22,2017 SUMMARY: Art of becoming food knowledgeable No one knows it all. Collaboration takes courage. Food knowledgeable RDNs are positioned to identify opportunities and build collaborations across the food supply chain. 11
12 Creating Connections Farmers Chefs Food Scientists Ask the Right Questions Listen to Understand 12
13 Create Your Plan Food Scientists Resources Meet Speak Seek Make an effort to meet farmers, chefs and food scientists Learn the language of farmers, chefs and food scientists Find ways to collaborate with other food and agriculture disciplines SUMMARY: Art and Science of Becoming Food Knowledgeable Themes of flavor, portion control and food safety are ideal for story telling to encourage dietary change. Anchor stories in science Questions? Reach outside your comfort zone 13
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