has been downplayed, even though its nutritional composition has improved considerably. We seem to have forgotten that red meat is not the only source of fat in our diet. Poultry, cheese, nuts and dairy products also contribute. As well, cer- tain statistics indicate that the con- sumption of margarines, vegetable oils and salad dressings has increased, with the effect that total fat intake has not decreased - only the sources have changed. Meat brings important nutrients to the diet with less calories than we can imagine. One 90 g (3 oz) portion of cooked beef provides 44 per cent of the protein, 39 per cent of the iron, 50 per cent of the zinc, 26 per cent of the phosphorus, 8 per cent of the thia- mine, 14 per cent of the riboflavin, 37 per cent of the niacin, 20 per cent of the vitamin B 6 and 76 per cent of the vitamin B 12 in the diet, but only 6 per cent of the daily calories needed by a male between 24 and 49 years of age. Although protein may be obtained from other sources, other nutrients such as iron and vitamin B 12 are much more difficult to find. Meat is a nutrient- dense food. Good nutrition is of prime importance for people of all ages and social classes. They need variety and moder- ation in the choice of foods, as well as balance between the consumption of food and energy expenditure, for the efficient operation of a machine as complex as the human body. In 1977, Health and Welfare Canada adopted nutrition recommandations aimed at improving Canadians' health. It is unfortunate that many people thought that consuming less fat meant eating less meat because that move deprived us of a nutritious food. It is time to return to logic in our nutrition since the absence of a food may negative health implications. Meat has its place in the daily diet of all Cana- dians. Source: I.T. Arseneau, The Food Basket, Agriculture Canada Publication, February, 1987. Le 9 decembre dernier, le Conseil de I'Universite a nomme Monsieur Jean Amiot au poste de directeur du Centre de recherche en nutrition (CREN) pour un mandat de quatre ans debutant le 14 decembre 1986. Professeur au Departement de sciences et technolo- gie des aliments, Monsieur Amiot rem- place Monsieur Joel de la Noue qui a occupe cette fonction durant les huit dernieres annees. Comme le CREN est un centre de recherche multifacultaire, la nomination de Monsieur Amiot fait suite a une large consultation menee dans les differentes facultes dont les professeurs participent a la program- mation scientifique du Centre. Nos remerciements sinceres au directeur sortant pour le devouement dont il a fait preuve durant son mandat. Nos feli- citations au nouveau directeur et nos meilleurs vreux de succes pour un fruc- tueux mandat a la direction d'un Cen- tre qui s'est redetini au cours des der- niers mois afin de mieux correspond re aux besoins de I'heure en matiere de nutrition. UNIVERSITY NEWS . of,l\Iewfou,ndland ':;,.>;,. ,:"" '" Dr. Antonio M. Martin has been ap- pointed as Coordinator of the Food Science Programs (Graduate and Un- dergraduate studies), effective Sep- tember 1, 1986. Dr. F. Shahidi, previously at the Depart- ment of Chemical Engineering, Univer- 95 Townline Road TiIIsonburg, Ontario, N4G4H3 519-842-6447 Telex: 06-986193 NUTRITIONAL ANALYSES 2000 Argentia Rd. Plaza I, Suite 300 MIssissauga, Ontario, L5N 1P7 416-858-8630 INDUSTRIAL LABORATORIES OF CANADA INC. In this era of Nutrition, Fitness and Health, consumers are demanding truthful and reliable information about the Nutrient Content of foods. Our team of professionals at ILe can help you develop comprehensive Nutritional Profiles for your food. xvi / Affaires de I'Institut Circle Reply Card No. 18 J. Inst. Can. Sci. Technol. Aliment. Vol. 20, No. 2, 1987
Transcript
has been downplayed, even though itsnutritional composition has improvedconsiderably.
We seem to have forgotten that redmeat is not the only source of fat in ourdiet. Poultry, cheese, nuts and dairyproducts also contribute. As well, certain statistics indicate that the consumption of margarines, vegetable oilsand salad dressings has increased, withthe effect that total fat intake has notdecreased - only the sources havechanged.
Meat brings important nutrients tothe diet with less calories than we canimagine. One 90 g (3 oz) portion ofcooked beef provides 44 per cent ofthe protein, 39 per cent of the iron,50 per cent of the zinc, 26 per cent of
the phosphorus, 8 per cent of the thiamine, 14 per cent of the riboflavin,37 per cent of the niacin, 20 per centof the vitamin B6 and 76 per cent ofthe vitamin B12 in the diet, but only6 per cent of the daily calories neededby a male between 24 and 49 years ofage.
Although protein may be obtainedfrom other sources, other nutrientssuch as iron and vitamin B12 are muchmore difficult to find. Meat is a nutrientdense food.
Good nutrition is of prime importancefor people of all ages and socialclasses. They need variety and moderation in the choice of foods, as well asbalance between the consumption offood and energy expenditure, for the
efficient operation of a machine ascomplex as the human body.
In 1977, Health and Welfare Canadaadopted nutrition recommandationsaimed at improving Canadians' health.It is unfortunate that many peoplethought that consuming less fat meanteating less meat because that movedeprived us of a nutritious food. It istime to return to logic in our nutritionsince the absence of a food may hav~negative health implications. Meat hasits place in the daily diet of all Canadians.
Source: I.T. Arseneau, The Food Basket,Agriculture Canada Publication, February,1987.
Le 9 decembre dernier, le Conseil deI'Universite a nomme Monsieur JeanAmiot au poste de directeur du Centrede recherche en nutrition (CREN) pourun mandat de quatre ans debutant le14 decembre 1986. Professeur auDepartement de sciences et technologie des aliments, Monsieur Amiot remplace Monsieur Joel de la Noue qui aoccupe cette fonction durant les huitdernieres annees. Comme le CREN estun centre de recherche multifacultaire,la nomination de Monsieur Amiot faitsuite a une large consultation meneedans les differentes facultes dont lesprofesseurs participent a la programmation scientifique du Centre. Nosremerciements sinceres au directeursortant pour le devouement dont il afait preuve durant son mandat. Nos felicitations au nouveau directeur et nosmeilleurs vreux de succes pour un fructueux mandat a la direction d'un Centre qui s'est redetini au cours des derniers mois afin de mieux correspondreaux besoins de I'heure en matiere denutrition.
Dr. Antonio M. Martin has been appointed as Coordinator of the FoodScience Programs (Graduate and Undergraduate studies), effective September 1, 1986.Dr. F. Shahidi, previously at the Department of Chemical Engineering, Univer-
2000 Argentia Rd.Plaza I, Suite 300MIssissauga, Ontario,L5N 1P7416-858-8630
INDUSTRIAL LABORATORIESOF CANADA INC.
In this era of Nutrition, Fitness and Health,consumers are demanding truthful and reliableinformation about the Nutrient Content of foods.Our team of professionals at ILe can help youdevelop comprehensive Nutritional Profiles for yourfood.
xvi / Affaires de I'InstitutCircle Reply Card No. 18
sity of Toronto, joined the FoodScience Program in January, 1987.Dr. P.J. Ke, Senior Research Scientistwith the Department of Fisheries andOceans in Halifax, will join the Programlater in 1987.The first stage of the Food Science Pilot Plant building has been completed.
The first lecture of the 1987 Technical Program featured a presentationby Or. Scowcroft of Biotechnica International on the topic. "Applications ofBiotechnology in Agriculture". Theannual Student Night program washeld February 25th, at Labatt's.
processors. With only a few exceptions, input cost increase have beenmoderate. This trend is expected tocontinue into next year.
Spending on food at home and mealseaten away from home is expected togrow in 1987 but at a slower pace thanin 1986. This stable and favorable outlook for food processors in reflected intheir increased capital spending plans.
The beverage industries have seentheir sales and profitability increase in
JOAN MEYERS
John D. McLaughlin, Jr., Vice President, Industrial Sales is pleased to announce the appointment of JoanMeyers as the Canadian Manufacturers'Representative for LJ. Minor.
Joan graduated from the University ofManitoba with a Bachelor of Sciencedegree and was employed in the meatpacking industry as a quality controlchemist. As well as being Food Editorof a community magazine, she has given lectures on various food preparations.Joan, a professional member of the institute, brings with her an extensiveknowledge of the Canadian food industry through her association as Advertising Manager of the Canadian Instituteof Food Science and Technology Journal. For the past 25 years she has beenan active identity at the CIFST Conferences as well as many other food industry associations in Canada.
L J. Minor Corp. are manufacturers ofNATURAL FLAVOUR FOOD BASESused in frozen foods, retorted foods,chilled foods, dry blends and extrusions. Use MINOR'S NATURAL FOODBASE stock to pioneer your new/improved products.
L. J. MINOR CORP..,.; '''y
• < "(. ,~. •'1, ····il
INDUSTRY NEWS
The November meeting was held onNovember 26, 1986 in the Board Roomof POS, located in Innovation Place onthe University Campus in Saskatoon.
Our guest speaker was Dr. DaveSchroder, Branch Head of the AlbertaFood Processing Development Centrein Leduc, Alberta. His talk focused onthe centre, which opened in 1984.
The objective of the Centre is toincrease the processing capabilities ofAlberta food processors. It encompasses a pilot plant. an analyticallaboratory, and a sensory evaluationsection. Dr. Schroder has been Head ofthe Centre since its inception, and heprovided insights into the food processing, process development, food analysis and product development capabilities of the Centre.
Mr. Bruce Wilson. Director of Marketing, Industrial Irradiation Division,Atomic Energy of Canada Ltd., addressed the Section in January on"Food Irradiation - Does It Just KillBugs". Mr. Wilson gave an overviewof gamma irradiation equipment andupdated Canadian and world-widedevelopments in food irradiation.
During February. the Sectionorganized the President's Tour andBanquet, Awards Night and StudentMini Poster Session. Dr. Trevor Watts,National President of CIFST. gave abrief presentation on the state of theInstitute. For the first time. there wasa Mini Poster Session displaying various research activities currently inprogress. Approximately ten individuals from government. university andindustry contributed to the PosterSession.
Food·· f 8Ild Beverage, SalesOutlook
In terms of sales and profits, 1986has been a good year for Canadian food ~. ...JDr. F.R. van de Voort
Macdonald College of McGill University is pleased to announce the appointment of Dr. Frederick R. van de Voortas Chairman of the newly formedDepartment of Food Science andAgricultural Chemistry. Dr. van deVoort obtained his B.Sc., M.Sc. andPh.D. in Food Science from the University of British Columbia. Since then, hehas held faculty positions in foodscience at the University of Saskatchewan, Guelph and McGi11. Fred is amember of the Institute of Food Technologists. the American Oil ChemistsSociety and the Canadian Institute ofFood Science and Technology. He hasserved the Canadian Institute for anumber of years in various editorialcapacities on the CIFST Journal. As afood scientist, he has developed abroad range of interests ranging frommethodology development to processing technology and has authored or coauthored some 40 scientific publications. The formation of a separatedepartment and the appointment of Dr.van de Voort signals a policy shift atMcGiII toward the development ofFood Science.
Can. Insl. Food Sci. Technal. J. VoL 20, No. 2, 1987 Institute Affairs / xvii
