THE POWER OF FOOD Chapter 1
Learning Objectives Summarize factors that influence food selection Discuss the importance of providing healthier food options to your guests List general food recommendations for providing nutritious meals Discuss how Americans' eating habits have changed in the last years Define serving size and portion size List ways to estimate serving size
Learning Objectives Define nutrition and essential nutrients List the six classes of nutrients Identify the nutrients that provide energy (calories) Explain nutrient density and list examples of foods that are nutrient dense and foods that have a low nutrient density (empty calorie) List operational implications of cooking healthfully
It’s All About the Food Increase fruit Increase vegetables Increase whole grains Substitute healthier fats for less-healthful fats Increase fish and seafood Decrease added sugars Limit sodium, especially salt Decrease processed and packaged foods
Healthy To Many Nutritionists Means… Variety Balanced Moderate Nutrient Dense Lot of nutrients for the calories consumed Prepared to retain nutrients Fresh, least processed
Highlights of Trends 8 in 10 adults say diet, nutrition and physical activity are “very important” or “somewhat important” Women more likely than men to say both are important Younger adults (18-24) less likely to consider diet “very important” People with college education more likely to say diet and nutrition are “very important” 4 in 10 putting significant effort into healthy diet and physically active lifestyle
Why We Eat What We Eat TASTE Most important factor Eat what we like Preferences vary Perceptions vary
Why We Eat What We Eat Cost Healthy food does not have to cost more Protein is typically the most expensive component
Why We Eat What We Eat Convenience Evidenced by: Quick service restaurants Carry out Delivered meals Limited time for home meal preparation
Why We Eat What We Eat Age-Life Experiences are most health conscious Different ages have different health preferences
Why We Eat What We Eat Gender Women are more health conscious
Why We Eat What We Eat Education College education increases importance of nutrition but not necessarily behavior
Why We Eat What We Eat Marketing Media Menu description Menu placement Server comments
Why We Eat What We Eat Marketing food to children $10 billion in food and beverage ads Primarily sweets, cereals and snacks
Why We Eat What We Eat Social Interaction “meals are vitally important in strengthening social connections”
Why We Eat What We Eat Habits/Routine Availablity Culture/Region related related
Why We Eat What We Eat Healthy or Health Related Increase whole grains Increase fruits and vegetables Decrease beef, pork, dairy Consumers think they eat less than they actually eat “Good-foods” versus “bad-foods”
Consumption of Specific Foods in the Past 5 Years Foods% Increased% Decreased% Stayed the Same Vegetables49645 Whole-grain48745 Fish Chicken44849 Fruits Dairy products Beef Pork113552
Activity List 3 reasons why you eat what you eat…….
Nutrition Definition The science of foods, nutrients, health and diet!
Nutrients in Foods Macronutrients Carbohydrates Fats Proteins Water Micronutrients Vitamins Minerals
Calories (Energy) From Food Nutrients Carbohydrates – 4 calories per gram Fat – 9 calories per gram Protein – 4 calories per gram Also Alcohol – 7 calories per gram
Energy Balance = Calorie Balance Energy in = Energy out Energy In: Food and Beverage calories Energy Out: Basal metabolism (50-65%) Activity (25-50%) Thermic effect of food (5-10%)
Energy Balance = Calorie Balance Calorie needs based on: Activity Sedentary Moderate Active Basal Metabolism Age Gender Body Composition
Activity Which are you? How many calories do you need?
Estimated Caloric Requirements Gender/AgeSedentaryModerateActive Female ,8002,0002, ,0002,000-2,2002, ,8002,0002, ,6001,8002,000-2,200 Male ,2002,400-2,8002,800-3, ,4002,600-2,8003, ,2002,400-2,6002,800-3, ,0002,200-2,4002,400-2,800
Nutrient-Dense Foods Foods that are naturally: rich in vitamins, minerals and phytochemicals lean or low in solid fats without added solid fats, sugars, starches or sodium retain naturally occurring components such as fiber relatively few calories per standard serving
Nutrient-dense Foods All vegetables, fruits, whole grains, fish, eggs and nuts prepared without added solid fats or sugars Low-fat forms of fluid milk Meat and poultry prepared without added solid fats or sugars Omega rich plant oils, monounsaturated
Nutrient Density
150 Fat-free (skim) milk Low-fat (1%) milk Reduced fat (2%) milk Whole milk Low-fat chocolate milk Kilocalories Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Opposite of Nutrient Dense Low-Nutrient Density Empty Calorie Few nutrients for the calories Many calories from solid fat or added sugars
What We Eat vs. What We Should Eat
Serving Size vs Portions Serving Size Standard measure of a food Food labels ChooseMyPlate Portion Amount of food actually consumed
Portion Distortion “ To change the shape, size” “Not true representing true facts or reality” Difficult to accurately estimate diet intake or measure ingredients We error on the low-side…… More calories, fat, sugar, sodium
Portion Trends Restaurants servings 250% larger than 20 years ago Dinner plate surface area 40% larger than 1960 Joy of Cooking entrée portions 42% larger Super, biggie, king-size, jumbo A6QnCdc6LkY A6QnCdc6LkY
Portion Distortion
Larger Portions Add Up 100 extra calories per day 10 pound weight gain per year Maintaining a Healthy Weight is a Balancing Act Calories In = Calories Out
610 calories 6.9 ounces Calorie difference: 400 calories FRENCH FRIES 20 Years AgoToday 210 calories 2.4 ounces
Walking leisurely for 1 hour and 10 minutes burns approximately 400 calories* *Based on 160-pound person Increased French fries size: 400 more calories
Large Servings – Greater Intake 4 portions of mac and cheese ( grams) 6, 8, 10, 12” sub sandwiches Medium (120 gram), large buckets of popcorn (240 grams) Varying potato chip bag sizes (28 gram to 170 gram bags) Double serving sizes for 5 year olds All ate about 25-35% more
Reference Studies Rolls, et al. Am J Clin Nutr, 2002, 76: Pudel et al. Int. J of Obesity, 1977: Rolls, et al. Appetite, 2004;42(1)63-69 Wansink, et al. J Database Marketing, 1996; 60:1- 14 Fisher, et al. American J Clin Nutr, 2003; 77(5):
Primary Influences On Portions Large packages Purchase smaller Portion into smaller size servings Large size dishware (plates, cups, bowls) Use smaller
Primary Influences on Portions Large servings restaurants – deli’s- prepared foods Offer smaller serving sizes
Nutritionist Teach About Portions Think about portion sizes Monitor, be aware of, learn about, correctly estimate/measure
Visualize-Estimate Portions Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display. 2 tbsp salad dressing, peanut butter, margarine, etc. Baked potato Small/medium fruit Ground or chopped food Bagel English muffin 3 oz meat, poultry, or fish Large apple or orange 1 cup ready-to-eat breakfast cereal = 1 cup= ½ to ¾ cup = ½ to ²⁄ ³ cup measure = 2 tbsp measure Portion sizes 1 ½ to 2 oz 2 teaspoons
Estimate Portions Palm of hand women = 3 oz meat men = 4-6 oz meat Fist = 1 cup Measure what bowls and cups at home hold Measure a “handful”
Portions
Food Industry Response
Government Response Labeling and Healthcare Reform Government regulations Serving sizes of restaurants Labeling and nutrition analysis of restaurant items School meals Taxes on sugary foods
Healthful Food in Foodservice Operational implications Labor Training Equipment Purchasing
Weights and Measures Healthful Food in Foodservice