1. Nutrition Now units 4-6 ©2005 Thomson-Wadsworth

2. Unit 4 Understanding Food and Nutrition Labels

3. Key Concepts and Facts People have a right to know what is in the food they buy Nutrition labeling gives people information so they can make informed decisions FDA sets the standards for the content and format of labels USDA sets standards for organic foods

4. Nutrition Labeling Misleading messages led to nutrition labeling laws Citizens wanted content information 1990 Nutrition Labeling and Education Act By 1993 rules for nutrition labeling were published Implementation and revisions of standards are ongoing

5. What Foods Must Be Labeled? Multiple-ingredient foods must be labeled Nutrition Labeling not required on: fresh vegetables and fruits raw meats foods sold by local bakeries foods with packaging that is too small to fit label

6. What’s on the Nutrition Label? Nutrition Facts panel shows content of fat, saturated fat, carbohydrates, dietary fiber, sodium, … Trans fat required since 2006 Content of these nutrients is based on standard serving size defined by FDA

7. Food Labels Nutrition Facts panel provides details of nutrient content Simplifies comparison of similar foods

8. The United States Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes.

9. The Ingredient Label All ingredients must be listed in descending order of amount present By weight Ingredients causing allergic reactions [peanuts, etc.] also listed

10. What’s on Your Label? “Nutrition Facts” panel What is the serving size? How many servings per package? What is the DV? Trans fat? Nutrition claim? Health claim? Ingredient label Fortified or enriched ingredients? Allergenic ingredients? Food additives?

11. Unit 5 Nutrition Preferences and Attitudes

12. Key Concepts and Facts Most food preferences are learned VALUE you place on eating right has more effect on dietary behavior than KNOWLEDGE about how to eat right Food habits can and do change The smaller and more acceptable the dietary change, the longer it lasts

13. Nutrition Attitudes, Beliefs, and Values The value individuals place on diet and health is reflected in the food choices they make A survey found that food choices varied according to the consumer’s perceptions of the importance of diet to health

14. Why do people eat as they do? Food items develop strong symbolic, emotional, and cultural meanings Comfort foods, health foods, junk foods, fun foods, soul foods, fattening foods, and mood foods have been identified in the United States All cultures have their “super food.” In Russia and Ireland, it’s potatoes In Central America, it’s corn In Japan and Somalia, it’s rice Cultural significance not nutritional value

15. Origins of Food Choices Food choices not driven by need for nutrients or food selection genes People deficient in iron do not seek out iron- rich foods No inner voice tells obese people to reject high-calorie foods Pregnant women do not instinctively know what to eat for their growing fetuses Children will not select a balanced diet

16. People Are Not Born Knowing What to Eat But humans are born with mechanisms to help decide when and how much to eat Attraction to sweet-tasting foods Dislike for bitter foods Thirst when water is needed Preference for salty foods

17. Food Choices Strong symbolic, emotional, and cultural meanings of food dictate food preferences We choose foods that give us pleasure Foods relieve our hunger pains, delight our taste buds, or provide comfort and a sense of security Foods are pleasurable when they demonstrate good qualities about us We reject foods that bring discomfort, guilt, or unpleasant memories We reject foods that run contrary to our values and beliefs

18. Symbolic Meaning Food symbolism, cultural influences, and emotional reasons for food choices Status Foods Comfort Foods If symbolic value of food is established, nutritional value will always be secondary Food status is a strong determinant of food choices: once store-bought white bread was a status symbol.

19. Cultural Values Dietary change introduced to improve health can only be successful if accepted by the culture Cultural norms are not easily modified Food preferences are affected by desire to consume healthy foods Rewards of behavior change can reinforce the change

20. Cost and Availability Food choices affected by cost and availability College students have better diets when they prepay their meals for the entire term Grocery shoppers select more low-fat and high-fiber foods when presented with a wide selection of those foods

21. Genetic Influences People have genetic differences in taste: Sensitivity to bitterness May reject foods such as Brussels sprouts and broccoli, bitter-tasting teas and wines Sensitivity to cilantro Tastes like soap to some

22. American Diet White Bread & Sugar/corn syrup Beef More soft drinks than milk now Most common vegetables: Potatoes (most often french fries) Tomatoes (in sauce/salsa/ketchup) Iceberg lettuce onions

23. Food Choices Change Since 1970 consumption of soft drinks has increased more than 300% Fresh egg intake fell from 5.3 eggs per week to 3.5 Milk sales are down but Low-fat milk sales are up 165% Beef consumption has dropped 9% Broccoli consumption is up 386% Cheese is up 76% vegetables and fruits are up 25%

24. How Do Choices Change? Advertising and Availability Knowledge, attitudes, and values help good change Knowledge about good nutrition precedes good diet Students improve diets after course in nutrition Adults change diets when health problems develop Information leads some to modify eating behavior and will change choices of more women than men

25. Knowledge Isn’t Enough Many people know more about the components of a good diet than they use Multiple beliefs and experiences are barriers to change Change most likely to succeed when benefits outweigh disadvantages Changes in food choices are individual decisions Individuals decide if change is in best interest

26. Nutrition Attitudes, Beliefs, and Values “Unconcerned” consumers are disinterested in diet and health and select foods for other reasons “Committed” consumers believe a good diet prevents illness and consume a good diet to the best of their knowledge “Vacillating” consumers are concerned about diet and health but vary their food choices depending on the occasion

27. Successful Changes Key in making dietary changes is to determine which ones are most important and which are easiest Most efforts to improve food choices fail because they are too drastic Improvements that last are the smallest acceptable changes needed

28. Changing Food Choices Identify your nutrition problems Diet analysis, part I Identify foods you would eat Identify changes easiest to implement A specific change is easier to implement than a broad notion A small acceptable change has better chances than a drastic change in diet

29. Planning for Relapses Be prepared for relapses Relapses don’t mean failure People return to old habits because attempted change was too drastic or made too many changes at once If change undertaken doesn’t work out, make a midcourse correction

30. Unit 6 Healthy Diets: How to Plan Them

31. Healthy Eating Pyramid/Harvard

38. You can choose the pyramid that's best for you The End