Food Trends and Consumer Demands. Airports Council International November 6, 2007
|
|
- Isabel Lyons
- 6 years ago
- Views:
Transcription
1 Food Trends and Consumer Demands Airports Council International November 6, 2007
2
3
4 A CULINARY PHENOMENON The Plate Is Flat A BRIEF HISTORY OF FOOD IN THE TWENTY-FIRST CENTURY Mark V. Erickson
5 What Made the Food World Flat? Rising disposable income (domestic and abroad) Increase in international travel Opening of global trade New wave of immigration Increasing importance of food away from home due to socio-economic trends Increased appetite for excitement and variety The impact of FoodTV and other media Competitive environment has shifted power to the consumer - and they have DEMANDS
6 Demand #1 Bring Me Exciting Flavors
7 WAS IS French Food Ketchup Butter Baguette Saute Gourmet Guide Michelin World Flavors Salsa Olive Oil Flatbreads Wok Seared Authentic Zagat
8
9
10
11
12
13
14
15
16
17
18
19
20
21 The Mediterranean
22 Latin America
23 Asia
24 Demand #2 Make it Healthy and Tasty
25
26 What We ve Learned Consumers DO want to eat healthfully But, they are NOT willing to sacrifice satisfaction
27 WAS IS Nutrition Eat Low Fat Carbs are Good Cholesterol Quantitative Dietitian Diet Health Eat Good Fat Low GI is Good Trans Fats Qualitative Chef Lifestyle
28
29 What s s The News This Week?
30 Why Should Foodservice Operators Even Care? Foodservice Share of Total Industry Sales Foodservice $144B 41% Retail $204B 59% Foodservice $273B 46% Retail $318B 54% Foodservice $501B 50.8% Retail $497B 49.2% 1982 = $348B 1992 = $591B 2006 = $998B Retail sales equivalent Source: Technomic
31 U.S. Dietary Guidelines Joint effort by the USDA and the Dept. of HHS Updated every 5 years (since 1980) Geared to Policymakers, Healthcare Providers, Nutritionists and Nutrition Educators as well as Individuals Generally serve as a bellwether for food trends and food media as it relates to health.
32 The Dietary Pyramid
33 Obesity Trends* Among U.S. Adults BRFSS, 1985 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
34 Obesity Trends* Among U.S. Adults BRFSS, 1986 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
35 Obesity Trends* Among U.S. Adults BRFSS, 1987 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
36 Obesity Trends* Among U.S. Adults BRFSS, 1988 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
37 Obesity Trends* Among U.S. Adults BRFSS, 1989 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
38 Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14%
39 Obesity Trends* Among U.S. Adults BRFSS, 1991 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
40 Obesity Trends* Among U.S. Adults BRFSS, 1992 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
41 Obesity Trends* Among U.S. Adults BRFSS, 1993 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
42 Obesity Trends* Among U.S. Adults BRFSS, 1994 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
43 Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
44 Obesity Trends* Among U.S. Adults BRFSS, 1996 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
45 Obesity Trends* Among U.S. Adults BRFSS, 1997 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
46 Obesity Trends* Among U.S. Adults BRFSS, 1998 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
47 Obesity Trends* Among U.S. Adults BRFSS, 1999 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
48 Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
49 Obesity Trends* Among U.S. Adults BRFSS, 2001 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
50 Obesity Trends* Among U.S. Adults BRFSS, 2002 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
51 Obesity Trends* Among U.S. Adults BRFSS, 2003 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
52 Obesity Trends* Among U.S. Adults BRFSS, 2004 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
53 Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI 30, or ~ 30 lbs overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
54 A Pyramid With A Shaky Foundation? All fats marked as bad All carbohydrates marked as good Did little to protect Americans from major chronic diseases* (*McCullough and colleagues, American Journal of Clinical Nutrition,, 2000)
55 2005 Dietary Pyramid Grains Vegetables Fruits Milk Meat & Beans Oils Discretionary Calories Physical Activity
56 Why Is It So Hard To Get It Right? Diet and Health Issues Are Complex Research Can Be Misleading Media Plays To A Public Looking For Easy Answers or, Excuses Government Agencies Are Conflicted Marketing Is About Selling - Not Informing
57
58
59
60 Dietary Fats: The Good, the Bad, and the Worst What Research Indicates Mono-Unsaturated reduces LDL, generally regarded as good for you Poly-Unsaturated reduces LDL, generally regarded as good for you Saturated raises total cholesterol (LDL and HDL), generally regarded as bad for you Trans raises LDL, lowers HDL, generally regarded as really bad for you.
61 What s Simple Is Really It s more than the difference between simple (sugars) and complex carbohydrates (starches) Better to classify by effects on Blood Sugar and Insulin. Complex
62 Glycemic Index (GI)
63 Demand #3 Let Me Feel Righteous About My Food Choices
64
65 In the future menus will be more influenced by social and ethical matters. N=101
66 In the future menus will be more influenced by social and ethical matters. Disagree Undecided Agree N=101
67 In the future menus will be more influenced by social and ethical matters. 9% 16% Disagree Undecided Agree 75% N=101
68 In the future menus will be more influenced by social and ethical matters. 9% 16% Disagree Undecided Agree 75% N=101
69 In the future menus will be more influenced by social and ethical matters. 9% 16% Disagree Undecided Agree 75% N=101
70 On a scale of 1-5 rate the probability that the following issues will affect menus in the future? Sustainability Environmentally friendly Locally sourced Hormone free Organic Fair Trade GMO's Animal rights Total respondents = 91
71 In Summary American s s taste in food is changing more rapidly than many operators are prepared to deal with. Consumers want healthier foods, but, will not tolerate feeling deprived of flavor. Consumers are paying more attention to broad food issues that are matters of social concern.
72 Was Is
73
eat well, live well: EATING WELL FOR YOUR HEALTH
eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall
More informationDietary Guidelines for Americans 2005
The DB Brown Research Chair on Obesity from Université Laval presents its Newsletter on Obesity: Dietary Guidelines for Americans 2005 The sixth edition of Dietary Guidelines for Americans was recently
More informationHEART-HEALTHY LIVING
HEART-HEALTHY LIVING Even small steps toward a more healthful lifestyle can make a big difference in keeping your heart healthy. Knowledge, nutrition and activity can help you improve your heart health.
More informationa. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need.
a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. b. Putting this all together - cake, rice, bread, and fried chicken
More informationHow does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
More informationHealthier Oils Support Emerging Regulations. May 16, 2011
Healthier Oils Support Emerging Regulations May 16, 2011 Today s Presenters David Dzisiak Dr. Roger Clemens Debe Nagy-Nero, MS, RD This program has been approved by the Commission on Dietetic Registration
More informationCreating Healthier Lives. Cholesterol Reduction Complex Lower Your Cholesterol Naturally
Cholesterol Reduction Complex Lower Your Cholesterol Naturally 1 DID YOU KNOW? About 40% of Canadian adults have high cholesterol. 2 DID YOU KNOW? YOU ARE AT RISK FOR HIGH CHOLESTEROL If you have a poor
More informationEssential Nutrients. Lesson. By Carone Fitness. There are six essential nutrients that your body needs to stay healthy.
Lesson Essential Nutrients By Carone Fitness 6 There are six essential nutrients that your body needs to stay healthy. 1. Water 2. Vitamins 3. Minerals 4. Carbohydrates 5. Protein 6. Fat 1 6 Of these six
More informationModule 1 An Overview of Nutrition. Module 2. Basics of Nutrition. Main Topics
Module 1 An Overview of Nutrition Module 2 What is Nutrition? What Are Nutrients? Units of Energy Why we need energy? Maintaining energy balance Daily energy requirements Calorie Requirements for Different
More informationMedical Nutrition Therapy Options for Adults Living with Diabetes. Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services
Medical Nutrition Therapy Options for Adults Living with Diabetes Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services Objectives Discuss Medical Nutrition Therapy considerations
More informationSupporting and Implementing the Dietary Guidelines for Americans in State Public Health Agencies
Supporting and Implementing the 2015-2020 Dietary Guidelines for Americans in State Public Health Agencies Importance of Healthy Eating Good nutrition is important across the lifespan Includes children,
More informationNutrition for the heart. Geoffrey Axiak Nutritionist
Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings
More informationEating Patterns. did you know. Peanuts and Peanut Butter 67% Peanut butter is one of the most frequently consumed plant proteins in the U.S.
Peanuts are the Most Popular Nut Peanuts are the most commonly eaten nuts in America. When peanut butter is factored in, they comprise over 2/3 of the nut consumption in the U.S. Pecans 4% 2% Pistachios
More informationNew Dietary Guidelines Will Help Americans Make Better. Food Choices, Live Healthier Lives
U.S. Department of Health and Human Services New Dietary Guidelines Will Help Americans Make Better Food Choices, Live Healthier Lives January 12, 2005 Retrieved 01/18/05 from http://www.hhs.gov/news/press/2005pres/20050112.html
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS CLASS HOURS: 3 LAB HOURS: 0 CREDITS:
More informationChildhood Obesity: A National Focus
Childhood Obesity: A National Focus Christopher Roller Director of Advocacy and State Health Alliances American Heart Association, Nevada Presentation to the WCHD Childhood Obesity Forum, September 15
More informationDietary Guidelines Executive Summary
Page 1 of 7 2015-2020 Dietary Guidelines Executive Summary In this section: 1. The Guidelines 2. Key Recommendations Over the past century, deficiencies of essential nutrients have dramatically decreased,
More informationNAME/ID: SAMPLE PATIENT SEX: FEMALE ACC #: F DATE: NOV 12, 2015 IMPORTANT INFORMATION
Personal Details Name: SAMPLE PATIENT DOB: Jan 1, 19XX Gender: Female Ethnicity: Caucasian Report Date: Nov 12, 2015 Received Date: Nov 2, 2015 IMPORTANT INFORMATION PAGE 3 Test Performed / Method Genotyping
More informationReflections on the 2010 Dietary Guidelines. Minnesota School Nutrition Association August 3, 2011
Reflections on the 2010 Dietary Guidelines Minnesota School Nutrition Association August 3, 2011 Karen Wilder, RD, MPH, LD Director, Scientific & Regulatory Affairs The Schwan Food Company Today s Agenda
More informationNutrition: A Historical Perspective. Arthur Agatston MD
Nutrition: A Historical Perspective Arthur Agatston MD "In the three short decades between now and the twenty-first century, millions of ordinary, psychologically normal people will face an abrupt collision
More informationMacronutrients and Dietary Patterns for Glucose Control
제 20 회대한당뇨병학회춘계학술대회 Macronutrients and Dietary Patterns for Glucose Control 2017.5.13 서울대학교병원임정현 Conflict of interest disclosure None Committee of Scientific Affairs Contents Review of Nutrition Recommendation
More informationNutrition. Nutrition. Contents:
Nutrition Contents: Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Beef and Heart Health Fat & Cholesterol: The Whole Story Lean Beef Lean Beef in Foodservice
More informationLesson 5.1. Diet & Exercise. By Carone Fitness. This lesson discusses proper nutrition as well as the relationship between diet and exercise.
Lesson 5.1 Diet & Exercise By Carone Fitness This lesson discusses proper nutrition as well as the relationship between diet and exercise. 1 There are six essential nutrients that your body needs to stay
More informationThe multiple burden of malnutrition and healthy diets
The multiple burden of malnutrition and healthy diets F.Branca Director Department of Nutrition for Health and development WHO/HQ Acting Executive Secretary SCN 1 Leading risk factors for global burden
More informationBCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud
BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities
More informationNutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
More informationHEART-HEALTHY LIVING
HEART-HEALTHY LIVING Even small steps toward a more healthful lifestyle can make a big difference in keeping your heart healthy. Knowledge, nutrition and activity can help you improve your heart health.
More informationOBJECTIVE. that carbohydrates, fats, and proteins play in your body.
OBJECTIVE Describe the roles that carbohydrates, fats, and proteins play in your body. JOurnall How was your weekend? What did you do? Did you practice any of the lessons you have learned thus far? What
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More information4. Which of the following is not likely to contain cholesterol? (a) eggs (b) vegetable shortening (c) fish (d) veal
Sample Test Questions Chapter 6: Nutrition Multiple Choice 1. The calorie is a measure of (a) the fat content of foods. (b) the starch content of foods. (c) the energy value of foods. (d) the ratio of
More informationUnit code: K/601/1782 QCF level: 5 Credit value: 15
Unit 32: Nutrition and Diet Unit code: K/601/1782 QCF level: 5 Credit value: 15 Aim This unit will enable learners to understand nutrition and diet with particular reference to hospitality management,
More informationVIDEO WORKSHEET. Review: # Name: Hour: After viewing each segment, answer the following questions. Making Family Meals Happen
#300008 Name: Hour: VIDEO WORKSHEET Review: After viewing each segment, answer the following questions. Making Family Meals Happen 1. What is one of the most important keys to feeding well? 2. Children
More informationMANAGING YOUR CHOLESTEROL
MANAGING YOUR CHOLESTEROL WHAT IS CHOLESTEROL? Cholesterol is a white waxy substance found in every cell of our bodies. It comes from The liver our body makes most of it from the fat we eat in food A little
More informationNew Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
More informationHLG DEC 2011 Update on Developments in Cyprus
HLG DEC 2011 Update on Developments in Cyprus Eliza Markidou MSc, RD el Clinical Dietitian A Coordinator of Healthy Lifestyle program Ministry Of Health Non Communicable Diseases 2008 HEALTH PROBLEMS
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationFOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts
FOOD LABELS! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts ! Calories! Total Fat Label Contents! Saturated Fat! Cholesterol! Sodium! Total Carbohydrate!
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More information2010 Dietary Guidelines for Americans
2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description
More informationIt Is All About Food. International Food Information Council Foundation. Framework for Healthful Eating:
Framework for Healthful Eating: The 2010 Dietary Guidelines for Americans, MyPlate, and Consumer Insight VSFA / Virginia Tech Nutrition Cow College Roanoke, VA February 15, 2012 Presented by : Marianne
More informationMilk 1%, chocolate Milk 2% Amount Per Serving. %Daily Value* Total Fat 8g 12 % Saturated Fat 0g 0 % Saturated Fat 1.5g 8 %
What s on the Label? Milk fat-free Milk 1%, chocolate Milk 2% Milk whole Calories 90 Calories from Fat 0 Calories 170 Calories from Fat 20 Calories 130 Calories from Fat 45 Calories 150 Calories from Fat
More informationNew Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
More informationBULLET BACKGROUND PAPER
Purpose BULLET BACKGROUND PAPER THE BETTER FOR YOU MENU LABELING SYSTEM The Centers for Disease Control and Prevention (CDC) estimates that more than 35 percent of adults and nearly 18 percent of children
More informationTips for a Diabetes Diet
Tips for a Diabetes Diet Diet plays an important role in diabetes treatment. Majority of people affected with diabetes are overweight or obese. In fact, your risk of getting diabetes increases the more
More informationYour cholesterol levels. Questions or concerns
Because you have high cholesterol you should: Know your cholesterol levels Take the medicine to lower cholesterol that your doctor has told you to take Follow your doctor s treatment plan Keep your appointments
More informationNutrition Glossary for Healthy Food & Special Diet
Nutrition Glossary for Healthy Food & Special Diet The nutrition glossary is a tool to help you understand the basics of nutrition through an understanding of the key terminology used throughout the food
More informationNutrition Standards for All Foods Sold in School. Interim Final Rule USDA
Nutrition Standards for All Foods Sold in School Interim Final Rule USDA The School Nutrition Environment Improving the nutritional profile of all foods sold in school is critical to: improving diet and
More informationDietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations
Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University
More informationPrediabetes. Clinical Health Education. 7/1//2014 Chronic Conditions Management Department
Prediabetes Clinical Health Education 7/1//2014 Chronic Conditions Management Department What are your concerns about having prediabetes? What are you doing to address these concerns? 2 People with prediabetes
More informationNote-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.
Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job
More informationThe Science of Nutrition, 3e (Thompson) Chapter 2 Designing a Healthful Diet
The Science of Nutrition, 3e (Thompson) Chapter 2 Designing a Healthful Diet 1) The four characteristics of a healthful diet are adequacy, balance, moderation, and: A) Calories. B) color. C) value. D)
More informationLesson 14.1 THE BASICS OF SPORT NUTRITION
Lesson 14.1 THE BASICS OF SPORT NUTRITION ~ ~ ~ TOPICS COVERED IN THIS LESSON (a) Macronutrients and Micronutrients (b) Dietary Fats: The Good and the Bad 2015 Thompson Educational Publishing, Inc. 1 Nutrients
More informationDIETARY GUIDELINES FOR AMERICANS EIGHTH EDITION
DIETARY GUIDELINES FOR AMERICANS 2015-2020 EIGHTH EDITION Executive Summary Over the past century, deficiencies of essential nutrients have dramatically decreased, many infectious diseases have been conquered,
More informationNUTRITION Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Fat & Cholesterol: The Whole Story Lean Beef
NUTRITION Nutrition Overview Zinc Iron Protein B-Vitamins Selenium Phosphorous Good Fat vs. Bad Fat Fat & Cholesterol: The Whole Story Lean Beef Nutrition Overview About 50 different nutrients are essential
More informationOn January 7, 2016, the federal government Dietary Guidelines for Americans by Brenda Richardson, MA, RDN, LD, CD, FAND
NUTRITION CONNECTION How CDMs Can Support the 2015-2020 Dietary Guidelines for Americans by Brenda Richardson, MA, RDN, LD, CD, FAND On January 7, 2016, the federal government released the 2015-2020 Dietary
More informationOM s Health Corner Cholesterol & Heart Disease!!
Cholesterol & Heart Disease!! We may associate cholesterol with fatty foods, but most of the waxy substance is made by our own bodies. The liver produces 75% of the cholesterol that circulates in our blood.
More informationNUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT
NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO
More informationManaging Cholesterol
Managing Cholesterol Introduction Cholesterol is one of the most familiar medical words today. Cholesterol is a waxy substance that is very important for our body but could also be very dangerous if there
More informationServing Size. Serving size is written using grams, ounces, cups, pieces, etc. Be sure to compare to the servings per container!
Reading Food Labels Food Labels HIGHLY regulated by the FDA or USDA Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Nutrition
More informationNutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.
Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the
More information1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat.
1. Fat is considered a nutrient. (true or false) 2. A pre-game meal for a school-age athlete should consist of foods that are high in fat. (true or false) 3. The food guide pyramid puts foods into major
More informationExploring the Evidence on Dietary Patterns: The Interplay of What We Eat and Health
NUTRI-BITES Webinar Series Exploring the Evidence on Dietary Patterns: The Interplay of What We Eat and Health January 25, 2018 Presenter: Kellie O. Casavale, PhD, RD Nutrition Advisor, Division of Prevention
More informationDietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes. Stephen D. Sisson MD
Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes
More informationPart 1: Obesity. Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes 10/15/2018. Objectives.
Dietary recommendations in Obesity, Hypertension, Hyperlipidemia, and Diabetes Stephen D. Sisson MD Objectives To review dietary recommendations in the following conditions: Obesity Hypertension Diabetes
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationPower Hour (Nutrition 101) User Guide
Power Hour (Nutrition 101) User Guide Time: 60 minutes with client (One Time Consult) Your goals with client: ü Determine their baseline and strategic behavior modification strategies need to be put into
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationUSDA Smart Snacks in Schools
USDA Smart Snacks in Schools Competitive Foods and A La Carte Sales E-1 USDA Smart Snacks in Schools USDA Smart Snacks in School Nutrition Standards for All Foods Sold in Schools... E-3 Nutrition Standards
More informationMAKING MENUS MORE NUTRITIOUS
MAKING MENUS MORE NUTRITIOUS Level 2; Chapter 2 9/25/2015 1 Flow of Food & Nutrition Keeping food safe throughout the flow of food helps to preserve nutrients. Purchasing high-quality products is the first
More informationSession 21: Heart Health
Session 21: Heart Health Heart disease and stroke are the leading causes of death in the world for both men and women. People with pre-diabetes, diabetes, and/or the metabolic syndrome are at higher risk
More informationState of the Plate Chef Cyndie Story, PhD, RD Culinary Solution Centers, LLC.
State of the Plate 2009 Chef Cyndie Story, PhD, RD Culinary Solution Centers, LLC. www.chefcyndie.com Mrs. Loette Hall Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs. overweight for
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationCholesterol Levels -- What They Mean, Diet and Treatment
Cholesterol Levels -- What They Mean, Diet and Treatment What Is Cholesterol? We may associate cholesterol with fatty foods, but most of the waxy substance is made by our own bodies. The liver produces
More informationFull file at Designing a Healthful Diet
THOM.4427.cp02.p008-012_vpdf 10/26/06 7:09 PM Page 8 Chapter 2 Designing a Healthful Diet Chapter Summary A healthful diet provides the proper combination of energy and nutrients and has four characteristics:
More informationChapter 02 Choose A Healthy Diet
Chapter 02 Choose A Healthy Diet Multiple Choice Questions 1. The science of food and how the body uses it in health and disease is called: A. the dietary guidelines. B. the food guide pyramid. C. nutrition.
More informationPromoting Healthy Kids After School: Tips, Tools and Strategies. Wendy Wolfe, PhD Division of Nutritional Sciences Cornell University March 14, 2017
Promoting Healthy Kids After School: Tips, Tools and Strategies Wendy Wolfe, PhD Division of Nutritional Sciences Cornell University March 14, 2017 Webinar Overview Nutrition issues of 9-12 year olds Behaviors
More informationPERSPECTIVE A HEALTHY 2017 FOOD & HEALTH SURVEY
A HEALTHY PERSPECTIVE Healthy is often at the heart of our discussions about food. Still, how Americans think about healthy in the context of dietary decisions remains hotly debated. Defining Healthy Health-promoting
More informationUnderlying Theme. Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges
Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges Underlying Theme Diet and Health: Thoughts and Applications Beyond Calories Janet C. King, Ph.D. and
More informationStop THAT and Start THIS: Terry s Tips for a Healthier New Year!
Stop THAT and Start THIS: Terry s Tips for a Healthier New Year! Stop Toxic Foods - Start Eating Healthy in the New Year! In one year, the Average American consumes: Almost 200 lbs of sugar, including
More informationMaintain Cholesterol
Maintain Cholesterol What is Cholesterol? Cholesterol is a Lipid Molecule that has a waxy appearance and is found in every cell of the body and has some important natural functions. It is manufactured
More informationMY PLATE is the food guide we use in planning our nutritional needs each day. It was adopted for use in 2011 by the United States Department of
MY PLATE is the food guide we use in planning our nutritional needs each day. It was adopted for use in 2011 by the United States Department of Agriculture. It has 5 food group sections. Meeting your daily
More informationNutrients are: water carbohydrates lipids proteins. minerals vitamins fiber
Nutrients are: water carbohydrates lipids proteins minerals vitamins fiber WATER Essential nutrient 55-65% body weight Body loses water through evaporation, excretion, and respiration The only nutrient
More informationThe WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved.
Know Your Cholesterol Numbers Checklist for Lowering Your Cholesterol Cholesterol Questions to Ask Your Doctor Misconceptions about Cholesterol LDL and HDL Lowering Your Cholesterol CHECKLIST Cut down
More informationAnswering the question- Why Should You Care What You Are Eating???
Answering the question- Why Should You Care What You Are Eating??? Never eat more than you can lift. - Miss Piggy Portion Distortion 6 Main Nutrients Vitamins Minerals Water Carbohydrates Protein Fat Keep
More informationExpert support to create cost-effective dairy taste and texture
Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free
More informationEATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C
EATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C ANTI-INFLAMMATORY TURMERIC SMOOTHIE The turmeric has a powerful antiinflammatory, curcumin, in it, which is more easily absorbed by our
More informationRichard Trim Malcolm Ballantine. Halesworth & District
Richard Trim Malcolm Ballantine Halesworth & District Setting the Scene Public Health England established 2013 Healthcare vs Health Healthcare responsibility of NHS Health responsibility of PHE Healthcare:
More informationFAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology
FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat
More informationNutrition Basics. Health, Wellness & Fitness. Brenda Brown
Nutrition Basics Health, Wellness & Fitness Brenda Brown bbrown9@asu.edu Why do we eat? Building blocks to fuel our bodies Hunger Don t want to starve Socialization Emotional eating or not eating when
More informationThe Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?
The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.
More informationA healthy DIET and DIABETES. Pam Dyson Specialist Diabetes Dietitian Oxford Centre for Diabetes, Endocrinology and Metabolism (OCDEM)
A healthy DIET and DIABETES By: Pam Dyson Specialist Diabetes Dietitian Oxford Centre for Diabetes, Endocrinology and Metabolism (OCDEM) A HEALTHY DIET AND DIABETES A healthy diet and diabetes Healthy
More informationNATIONAL NUTRITION WEEK 2012: A Food Guide to Healthy Eating
NATIONAL NUTRITION WEEK 2012: A Food Guide to Healthy Eating September 2012 INTRODUCTION This serves as a background document highlighting the key messages to be used throughout National Nutrition Week
More informationTeachers: Cut out and laminate these cards for future use.
Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are
More informationCONSUMER ATTITUDES ABOUT NUTRITION
SOY OBESITY HEART HEALTH GOOD FATS NUTRITION OIL TRANS FAT USAGE BALANCE CONSUMER ATTITUDES ABOUT NUTRITION Insights into Nutrition, Health and Soyfoods TOFU AWARENESS 2006 13 TH ANNUAL NATIONAL REPORT
More informationTRACKS Extension Lesson
Energy Balance Hidden Fat Grades 9-12 TRACKS Extension Lesson I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity
More informationWeek 7. This week we are going to cover 3 items: 1. Reading Nutrition Facts labels. 2. Stir-Frying Vegetables. 3.
Week 7 This week we are going to cover 3 items: 1. Reading Nutrition Facts labels A guide to reading nutrition labels. Learn what s changed on the new nutrition label and why it s important to pay attention
More informationTrying to Making Sense of Diet Recommendations
Trying to Making Sense of Diet Recommendations Chef Todd Seyfarth, MS, RD, CSSD Johnson & Wales University Culinary Nutrition Program Objectives Defining the barriers the influence poor food choices Finding
More informationThe key to a healthy balanced diet is eating the right amount of food for how active you are and eating a range of foods including:
FACTSHEET No. 22 BREAD AS PART OF A HEALTHY DIET Background There is increasingly persuasive evidence that our diets have a significant effect on our long term health. Not only does being over or underweight
More informationnongmo Month October 2018
TownHall & Rebol Family, nongmo Month October 2018 Manager & Team Pledge: As you know, October is NonGMO month. Townhall's and Rebol s leadership team is honoring Non GMO month by challenging our dietary
More information