The Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners

Transcription

1 The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners

2 Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients 3: Ultra-processed foods Note: Content of next four slides drawn from Monteiro, C. (2010). The big issue is ultraprocessing. Journal of the World Public Health Nutrition Association, 1 (6).

3 Unprocessed or Minimally Processed Foods Extent, purpose of processing No processing (as defined here), or mostly physical processes used to make single whole foods more durable, accessible, convenient, palatable, or safe. Specific processes include cleaning, removal of inedible fractions, grating, squeezing, draining, flaking, drying, chilling, freezing, pasteurization, and simple wrapping. Examples Fresh, chilled, frozen, vegetables; fresh, frozen and dried beans and other pulses (legumes); dried fruits and 100% unsweetened fruit juices; unsalted nuts and seeds; fresh, dried, chilled, frozen meats, poultry and fish; fresh and pasteurized milk; eggs; tap water, bottled spring water

4 Processed Culinary Ingredients Extent, purpose of processing Extraction and purification of components of single whole foods aiming the production of ingredients used in the preparation and cooking of dishes and meals made up from unprocessed foods in homes or on the spot in catering outlets, or else in the formulation by manufacturers of ultra-processed foods. Examples Vegetable oils, margarine, butter, milk, cream, lard; sugar, sweeteners in general; salt; starches, flours, raw pastas and noodles. Food industry ingredients usually not sold to consumers as such, including high fructose corn syrup, lactose, milk and soy proteins, gums and similar products. Specific processes include pressing, crushing, milling, refining, purifying, hydrogenation, extrusion, and use of additives.

5 Ultra-Processed Food Products Extent, purpose of processing Combination of already processed ingredients usually with some unprocessed or minimally processed foods in order to create durable, accessible, convenient, and palatable drinks or ready-to-eat products liable to be consumed as snacks or desserts or to replace home- or restaurantprepared dishes and meals. Specific processes include baking, battering, frying, deep frying, curing, smoking, pickling, canning, use of preservatives, the addition of synthetic vitamins and minerals, and sophisticated types of packaging. Examples Breads, biscuits (cookies), cakes and pastries; ice cream; jams (preserves); fruits canned in syrup; chocolates, confectionery (candies), cereal bars, breakfast cereals with added sugar; chips, sauces; sweet snack products; cheeses; sugared fruit and milk drinks and sugared and soft drinks; frozen pasta and pizza dishes; pre- prepared meat, poultry, fish, and vegetable dishes; chicken nuggets, hot dogs, sausages, burgers, canned soups, salted, pickled, smoked or cured meat and fish; fish canned in oil.

6 Characteristics of Ultra-processed foods Higher energy density More sugar More trans fats Less protein, less fiber Less vitamins and minerals Hyper-palatable Aggressively marketed Habituation/addictive Supersize servings Designed for snacking, multitasking, eating alone (a.k.a. mindless eating ).

7 One Golden Rule Always prefer natural or minimally processed foods and freshly made dishes and meals to ultra-processed foods.

8 Ultra-processed foods and Obesity Dietary share of ultra-processed foods in U.S. is highest in the world Correlation between total energy intake from ultraprocessed foods and obesity

9

10 San Diego County Food Systems Landscape Rankings ( 12 th largest farm economy More small farms than any other US county (less than 10 acres) Top producer of avocados and nursery crops Economy 17 th largest US economy ( 3.2 million people in county San Diego is the 8 th largest US city Major institutions supporting Good Food Movement

11 Food Access Theory of Change

12 Local Approach Create Sharing Platform Institutional Food Systems Support Nutrition in Healthcare Leadership Team Farm to School Taskforce Cross-Institutional Food System Support Farm to Institution Council Key Point: Building momentum towards food system change requires collaboration, community engagement, and positive reinforcement

13

14 Findings

15 F2S Taskforce Membership Assessment

16 Health Equity in Local F2I Approach Replace unhealthy foods with local, healthy, sustainably-sourced foods Support behavior change activities (healthy food signage, school gardens, etc.) Provide community-wide access to healthy foods through institution-based strategies focusing on institutions with higher at-risk populations is an important factor of

17 Thank you! Contact Information Prem Durairaj Director of Food Systems and Research