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Nutrition Now units 4-6
©2005 Thomson-Wadsworth
Unit 4Understanding
Food and Nutrition Labels
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
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
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
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
Food Labels
Nutrition Facts panel provides details of nutrient content
Simplifies comparison of similar foods
The United States Potato Board was established in 1971 by a group of
potato growers to promote the benefits of eating potatoes.
The Ingredient Label
All ingredients must be listed in descending order of amount present
By weight Ingredients causing allergic
reactions [peanuts, etc.] also listed
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?
Unit 5 Nutrition Preferences and
Attitudes
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
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
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
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
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
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
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.
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
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
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
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
Food Choices ChangeSince 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%
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
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
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
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
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
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
Unit 6 Healthy Diets: How to Plan Them
Healthy Eating Pyramid/Harvard
You can choose the pyramid that's best for
you
The End