nep processed foods webinar

8/11/2019 NEP Processed Foods Webinar

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PROCESSED FOODS:SEPARATING FACT FROM MYTH

SEPTEMBER 30, 2014


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Learning Objectives Identify the advantages and drawbacks to food processing.

Explain the unintended consequences of reducing or eliminatingprocessed foods as part of daily food choices.

Explore the wide range of products available from minimally to

very processed and the nutrient contributions of many processedfoods to overall healthy diets.

Describe practical, economical ways in which processed foods can beincorporated into healthy eating patterns.


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Roger A. Clemens, DrPH, CFS, CNS, FACN,

FIFT, FIAFSTAdj Professor, Pharmacology and Pharmaceutical

Sciences, USC School of Pharmacy, Los Angeles

Adj Professor, Food Science & Nutrition, California

State University, Northridge

Chief Scientific Officer, Horn, La Mirada

Roberta L. Duyff, MS, RDN, FANDFood and Nutrition Consultant

Author, American Dietetic Association

Complete Food and Nutrition Guide

Duyff Associates, St. Louis, Mo


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WHAT IS FOOD PROCESSING? (USDA)

Processed food

any raw agricultural commodity that has been subject to washing, cleaning, milling,

cutting, chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying,

dehydrating, mixing, packaging, or other procedures that alter the food from its natural

state

may include the addition of other ingredients to the food, such as preservatives, flavors,

nutrients, and other food additives or substances approved for use in food products,

such as salt, sugars, and fats

may reduce, increase, or leave unaffected the nutritional characteristics of raw

agricultural commodities Minimally processed food

retains most of its inherent physical, chemical, sensory and nutritional properties

many minimally processed foods are as nutritious as the food in its unprocessed form

4


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CHRONOLOGY OF PROCESSED FOODS

Weaver et al., Am J Clin Nutr 2014; doi: 10.3945/ajcn.114.089284

5


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PROCESSING: HOME OR FACTORY


6

Harvest

Processing

Consumer

Home

Production

Agriculture


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CONSUMER PERCEPTION

3% 6%

30%

47%

14%

0%

10%

20%

30%

40%

50%

VeryHealthy

SomewhatHealthy

NeitherHealthy orUnhealthy

SomewhatUnhealthy

VeryUnhealthy

7

HealthFocus International, 2010


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WHY FOOD PROCESSING?

Processing enhances safety, e.g.,pasteurization of milk

Processing makes foods palatable, e.g., most

grains Processing to ensures availability throughout

the year (beyond the typical growing season),e.g., canned and frozen fruits/vegetables

Fortification of processed foods contributes topublic health

Processed foods provide affordable options

Courtesy of GH Johnson; Summarized by Eicher-Miller et al., J Nutr 2012; doi: 10.3945/jn.112.1644428


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MINIMALLY PROCESSED (EXAMPLES)

Milk, cows, fluid, 2% fat

Coffee, made fromground beans, regular

Banana, raw (and otherraw commodities, such asgrape, lettuce, tomato,watermelon, cantaloupe,cucumber, onion)

Tea, leaf, unsweetened

Egg, whole, fried

Beef, ground, patty

Poultry, whole, cut

Water

9


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PROCESSED FOR PRESERVATION

(EXAMPLES) Orange juice, canned,

bottled or carton (includesall juices)

Raisins Beans, string, green,

cooked

Beef, ground, patty

Poultry, whole, cut

Water

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THE CONTINUUM OF PROCESSED FOODS

11

Type of Food Examples

Foods that require little processing or production (also called

minimally processed)

Washed and packaged fruit and vegetables

Bagged salads

Roasted and ground nuts and coffee beans

Foods processed to help preserve and enhance nutrients and

freshness of foods at the peak

Canned tuna, beans, tomatoes

Frozen fruit and vegetables

Pureed and jarred baby foods

Foods that combine ingredients such as sweeteners, spices, oils,

flavors, colors, and preservatives to improve safety and taste and/oradd visual appeal. (Does not include ready-to-eat foods listed

below)

Some packaged foods, such as instant potato mix, rice, cake mix,jarred tomato sauce, spice mixes, dressings and sauces, and gelatin

Ready-to-eat foods needing minimal or no preparation

Breakfast cereal, flavored oatmeal, crackers, jams and jellies, nut

butters, ice cream, yogurt, garlic bread, granola bars, cookies, fruit

hews, rotisserie chicken, luncheon meats, honey-baked ham, cheese

spreads, fruit drinks, and carbonated beverages

Foods packaged to stay fresh and save time Prepared deli foods and frozen meals, entres, pot pies, and pizzas

www.ific.org


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Clean and Graded

Dehull

Heat

Dry

Cut/Flake/Grind

Decease RancidityDevelop Flavor

Minimize Microbial Spoilage

Decrease Cooking Time

Cut/Flake/Grind

Non-digestible Seed

EnvironmentAgronomic Variables

Soil

Variety

Pathogen control

Fertilizer

Porridge Further Processed Foods:Ready to Eat Breakfast Cereals,

Baked Goods, Snack Bars, BeerDecker et al., BJN 2014;112:S58-S64 13


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FUNDAMENTALS OF FOOD PROCESSING

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A sophisticated form of handling, cooking, transforming, preserving,and/or delivering foods.

John Floros, Kansas State University

www.ific.org


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NEED FOR GLOBAL FOOD SYSTEM

The case for urgent action inthe global food system isnow compelling. We are at

a unique moment in history asdiverse factors converge toaffect the demand,production and distribution of

food over the next 20 to 40years.

https://www.gov.uk/government/publications/future-of-food-and-farming

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FOOD AND HEALTH PERSPECTIVE

After 2045, perhaps somebody will say that foodscience technologies, in collaboration with othersciences, helped feed the world of 9 Billionhealthy people. What about in 2015?

By the end of 2015, therewill be more than 7.3

billion people in the world.

It takes a lot of food to

keep us alive. The food we

eat comes from all over the

globe. GAP standards,good agricultural practices,

have become more

harmonized to meet a

single international

standard to benefit the

farmer and the consumer.16


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BENEFITS OF MODERN FOOD SYSTEM

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Increased Food Availability Decreased post-harvest losses

more food

Techniques: millings, grinding,

canning, preserving, freezing anddrying

Safety and Freshness Pasteurization (e.g., milk)

Packaging (reduces contamination)

Packaging atmospheres (e.g., MAP,CO2)

Convenience andAffordability More food options more

affordability

Variety and Choice Expanded agricultureimproved

nutrition (e.g., nutrient-dense)

Improved Nutrition Fortification and Enrichment (e.g.,

vitamin D, folic acid)

Reduced intolerances (e.g., gluten,lactose)

www.ific.org


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NUTRIENT CONTRIBUTIONS VIA

PROCESSED FOODS

0%

20%

40%

60%

80%

100%

Calories Total Sugars Fiber Vitamin A(beta-carotene)

Vitamin C Vitamin E Folate Sodium Potassium

Fresh Frozen Canned Dried

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Dwyer et al., Adv Nutr 2012;3:536-48


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PERCENTAGE BELOW EAR

19

010

20

30

40

5060

70

80

90

100

Percentagebelo

wE

AR,% Natural Occurring

Nutrients Added

Supplements Added

Fulgoni et al, J Nutr 2011:141:1847-54


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NUTRITION AND FOOD TECHNOLOGYFood Product, Ingredient or Technology Potential Benefit or Application

Iodine added to NaCl; Niacin added to flour; Vitamin D

in milk

Elimination of goiter; Elimination of pellagra;

Elimination of rickets;

Oils from soybean cultivarReduced saturated fatty acids and higher n-3

unsaturated fatty acids

Resistant starches Weight management, satiety, (gut microflora?)

Grains/flour fortified with zinc, -carotene, folic acidImproved nutriture of individuals in developing

countries; significant reduction in NTD

Low-gluten foods Increased choices for those with celiac disease

Foods without/reduced allergens(e.g., hydrolysates) or

with allergens (labelled)

Increased choices for those with food allergies

Lactobacillus acidophilusand other potential probiotics in

diary products (e.g., yogurt)

Addition of healthful bacteria to the diet (gut

microbiota)

Reduction of toxins (e.g, aflatoxins, fumonisins) Improved food safety

Whole grain-rich foods (e.g., enhanced with bran, and

grain other components)Weight management, satiety, cholesterol-lowering

Dwyer et al., Adv Nutr 2012;3:536-48

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ACTIVE PACKAGING

Metal-chelating packaging

Replaces EDTA

Enables additive-free

labeling Maintains product quality

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Bioactive packaging can

enhance the quality and safetyof packaged by furtherprocessing the product orpreventing degradativeprocesses after packaging.

EIGHT PRIMARY DISRUPTIONS &


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http://www.iftf.org/FoodWe

b2020/Map

EIGHT PRIMARY DISRUPTIONS &FUTURE OF GLOBAL FOOD SUPPLY

Local food production

Competing land uses

Food footprints

Lifecycle labels

Interconnected vulnerabilities Uncertain supplies

Luxurious expectations

Strained capacities

Systematic risks

Splintering trust

Problems of plenty Augmentation diets

Climate disruptions

Water rights

Local empowerment

Remote land control

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PER CAPITA FOOD LOSSES AND WASTE

24

FAO, 2011

http://www.fao.org/docrep/014/mb060e/mb060e.pdf

PerC

apitaFoodLossesand

Waste

(kg/year)


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PER CAPITA FOOD LOSSES AND WASTE Roughly one third of the food produced in the world for human consumption every

year approximately 1.3 billion MT gets lost or wasted.

Food losses and waste amounts to roughly US$ 680 billion in industrialized countries

and US$ 310 billion in developing countries.

Industrialized and developing countries dissipate roughly the same quantities of food

respectively 670 and 630 million MT. Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

Global quantitative food losses and waste per year are roughly 30% for cereals, 40-50% for root

crops, fruits and vegetables, 20% for oil seeds, meat and dairy plus 30% for fish.

Every year, consumers in rich countries waste almost as much food (222 million MT) as the entire net

food production of sub-Saharan Africa (230 million MT).

The amount of food lost or wasted every year is equivalent to more than half of the world's annual

cereals crop (2.3 billion MT in 2009/2010).

Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while

consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a

year.

25

FAO, 2011


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FUTURE FOOD FACTORS

Factor Description

Population growth Projected nearly 10 billion by 2050

Food insecurity Catastrophic events, drought, global recession, food costs,

crop failure, weather, land loss, regulations

Globalized food supply US food supply is global (think transportation, seasonal

variations, food safety & regulations, agricultural practices

Foodborne illness Continuous surveillance and detection technologies (e.g.,

Listeria, Salmonella, Campylobacter)

Aging population and increased

noncommunicable chronic anddegenerative disease

Disease increase with age; balanced nutrition and health is

complex

Consumer demands Purchase for health benefits (e.g., accessible, affordable,

nutritious, safe)

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BENEFITS OF FOOD PROCESSING

INNOVATIONChallenge Innovative Technology Consumer Benefits

Reduce calorie intake Digestion-resistant starches

Naturally-derived non-caloric

sweeteners

Fat reduction processes

Reduce risk of obesity,

diabetes, and related

morbidities, while maintaining

diverse and enjoyable diet

Enhance gut health Novel types of dietary fiber

Development of pre- and

probiotics; effective biodelivery

system

Optimize GI tract performance

and reduce risk of disease;

resist allergens; enhance well-

being

Reduce salt intake Altered salt crystal structures

Flavor enhancement (e.g,

substitution with mushroom) to

replace/lower salt

Provide flavor and preserve

food quality while reducing

excessive salt intake

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CONCLUSIONS

Processed foods are critical components of developingfood-based approaches that reduce the risk of nutrient

deficiencies and improve health care strategies Processed foods are valuable only if they are consumed

Processed foods are important to American diets, yetconsumers need to reduce some components, whereas

consider nutrients at risk Processed can be part of healthy food choices

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Fresh and Processed Foods All Vital in Food Supply


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From Farm Commodities toHuman Fare

Food processing

deliberatepractices used to

change raw plant

and animal

products into food

products we can

eat.

Duyff Associates


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Commonly Mis-characterized

Processed foods arent as nutritious as fresh.

Processing takes out the nutrients.

Food processing isnt natural.

Processed foods arent good for you. Processed foods are the cause of obesity,

high blood pressure and diabetes.

Processed foods arent safe; theyre full ofdangerous food additives.

Food processing is about profits, not health or theenvironment.

You should avoid foods with any label ingredient thatyou cant pronounce.

Duyff Associates


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Prepared or Processed?

picked washed waxed stored

(controlled) transported & eaten

picked washed vacuum cooled

bagged transported

cleaned/washed in home kitchen

gathered washed packed

transported cooked


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Home Cooks: Process Food, Too

flax seeds ground flaxseed

dry oats oat flour

whole fruit fruit syrup/puree

green beans canned beans

fresh herbs

dried herbs

cucumbers pickles

heavy cream butter Duyff Associates


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Processed Foods Arent Created Equal!

More ProcessedLess

Processed


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Minimallyprocessed

bagged salads

roasted and groundnuts

baby carrots

skinless chickenbreasts

Less to More: Most Foods Are Processed


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Minimallyprocessed

Processed topreserve &

enhance peakqualities

canned tuna & meat

canned & frozenvegetables, beans, &

fruits

pasteurized milk

pureed & baby foods



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Minimallyprocessed

Processedto

preserve& enhance

peakqualities

Combined

foodsjarred pasta sauce

baking mixes

spice mixes

yogurt



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Minimallyprocessed

Processedto

preserve& enhance

peakqualities

Combinedfoods

Ready-to-eatfoods

breakfast cereal

nut butters

bakery foods

cheese spreads

luncheon meats

canned soupsice cream

crackers, chips



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Minimallyprocessed

Processedto

preserve&

enhancepeak

qualities

Combinedfoods

Ready-to-eat foods

Packaged forconvenience,

time saving, &freshness

premade foods

microwaveablefrozen dinners

frozen pizza



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Processed Foods in Perspective


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Processed Foods ProvideNutrients & Constituents

ToEncourage

Fiber

Calcium

Iron

Potassium

Folate

Vitamin B12

Vitamin D

Source: NHANES 20032008; Eicher-Miller HA et al; J Nutr. Nov 2012;142(11) 2065S-

2072S

To Limit

Energy (calories)

Saturated fat

Added sugars

Sodium

55%

48%

64%

43%

65%

46%

34%

57%

52%

75%

57%


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Minimal All Processed Foods:Contribution to the US Diet

Source: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42


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Fortified withvitamins A & D

Fortified with calcium &

vitamin D

Enriched with B vitamins& iron, fortified with

vitamin B12

Fortified with fiber

and vitamins A to zinc

Easier to fit in beans,

vegetables, fruitEaser to fit in veggies

Processing Can Give a Nutrition Boost


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Lactose-Free Milk

Gluten-Free Crackers Spreads with Plant Sterols forHeart Health

Or Provide a Health Solution


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Source: NHANES 2004-2006;

Dwyer JT et al;Adv Nutr

.July 2012;3(4):536-548

Fruit and Veggies: All Forms Count

Contributions of Fresh and Processed Fruits/Vegetables to Daily Intake

Each form has

advantages for

availability, convenience,

safety, nutrition.

All forms increase thechance of healthy eating.


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Fruits and Vegetables:

All Forms Nutritious

What nutrition research tells us

Fresh, frozen, dried, and canned fruit and vegetables

contain similar amounts of fiber and minerals.Cooking

fruit or vegetables does not destroy fiber or minerals.1

From a nutrition and taste standpoint, recipes prepared

with canned and/or frozen ingredients have been rated

comparable to those prepared with cooked fresh

ingredients.2

Dried fruit are a particularly significant source of

dietary potassium and fiber. Depending on the specific

fruit, they provide other important nutrients.3

1Rickman J et al.J Sci Food Agri. May 2007; 87(7);1185-1196; and USDA Agricultural Research Service. USDA National Nutrient Database for Standard

Reference. Release 24, 20112Samonds, K. Nutrition Study Phase I, Phase II and Phase III. University of Massachusetts. 2000; and Klein, B et al.. Nutrient conservation in canned,

frozen, and fresh foods. University of Illinois. 19973

International Nut and Dried Fruit Council. Dried Fruits: Valuable Tools to Meet Dietary Recommendations for Fruit Intake. 2011


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What Drives Consumer Avoidance of Processed Foods?

Unfamiliarity

Commercial food

processing poorly

understood

Lack of transparencyfrom food industry

Confusion about

ingredient lists

Fears AboutFood Safety

Concerns about

adequacy of foodsafety hazard

identification and risk

reduction

PerceivedAdded Cost

Blamed as key

reason for higher

food costs

PersonalValues/Preferences

Personal views

about aspects of

food processing (e.g.

irradiation, carbon

footprint, additives)

NutritionIssues

Concerns about

nutrient loss

Concerns about

higher salt,

sugars, saturated

fats

Source: Weaver, CM et al,Am J Clin Nutr: June 2014: 99(6); 1525-42


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So, What If Consumers Avoid Processed Foods?

E.g.: Avoiding these May lead to unintended consequences

Pasteurized milk or juice (replaced by raw

options)

Foodborne illness caused by pathogenic bacteria

Frozen/canned fruits and vegetables Limited fruit & vegetable variety and their important nutrients

If only fresh produce, significant nutrient loss from prolonged storage;

food waste/cost if spoiled produce is discarded

Sea salt (in place of iodized salt) in processed

foods or as table salt

Resurgence of goiter

100% fruit juice Lower intake of some nutrients, e.g. vitamin C, folate, potassium, among children and

teens

Refined wheat products (replaced by whole

grain products)

Deficiency in folate (risk factor for certain birth defects)

Convenience foods Limited food variety (potentially poor food intake) if personal skills time are

inadequate to prepare healthy alternatives


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Whats Driven the Growth ofProcessed Convenience Foods?

Householdchanges

Decline in the nuclear

family

Rising number of single

households

Rise in number of

working women/both

worker households

Added timepressures

Skewed work-life balance

Growing desire to

maximize leisure time

Time-saving technology

Rising stress levels

Lack ofmotivation

Lack of energy to

cook meals from

scratch

Lost desire to cook

from scratch

Lack ofknowledge

Lack of culinaryskills

Low confidence in

cooking from scratch

Source: Datamonitor

Increased availability

More options: diverse flavors, better-for-you

choices, health concerns


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Processed Foods Saves Food Prep Time

0 10 20 30 40 50

Today

1975

1965

1950

1925

1900

Hours per Week of Kitchen Time

Source: Bowers DE. Food Rev. 2000; 23(1):23.


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Todays Home-Cooked Meals:Redefined with Processed Foods

A Home-Cooked Meal Is U.S.

Food made entirely from basic ingredients(e.g whole fruits & vegetables, dry pasta, grains)

84%

Food prepared with convenience foods(e.g. canned beans, prewash & cut vegetables, frozen ingredients, baking mix)

48%

Prepared food to which I add ingredients or items to make a meal 27%

Prepared food that I purchase to reheat or complete cooking at

home

10%

Source: Allrecipes.com Measuring Cup, March 2014, Global Digital Food Trends


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Positioning Processed Foodswith Consumers


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Fitting ProcessedFoods In

Fortify MoreHighly-

ProcessedFoods WithFresh or Less

Processed

Combine packaged mac n cheese with:

reduced-sodium canned tomatoes

canned kidney or pinto beans (rinsed and drained) or frozen beans

low-fat milk or fat-free evaporated milk (instead of cream or whole

milk)

Top store-bought pizza with:

chopped fresh peppers, sliced zucchini or tomato, shredded carrots,

asparagus tips, broccoli florets

sliced leftover chicken breast or salmon, lean ham

sun-dried tomatoes or seasonal fresh sliced tomatoes

Mix into canned or prepared soup or pasta sauce:

leftover vegetables (fresh, frozen, canned)

chopped fresh kale, spinach, chard

canned cannellini or black beans (rinsed and drained)

leftover cooked grain products: rice, quinoa, pasta

Image: www. http://snap.nal.usda.gov/ Duyff Associates


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Make Fresh and

Processed EqualPartners

Prepare colorful salads with vegetable and fruit variety:

mixture of lettuce varieties (bagged or not) with sun-dried tomatoes,

canned beets, pre-sliced mushrooms)

fresh salad tossed with frozen or canned in juice fruit (berries,mandarin oranges, peaches, mango, figs)

fruit salad with seasonal fresh fruit and a variety of dried or frozen

fruit

Make creative blends of smoothies:

fresh fruit (banana, berries, melon, peaches) with yogurt, milk and/or

100% juice

fresh kale and banana smoothie with fortified soymilk or almond milk

Add color and nutrients to cooked veggies:

boiled potatoes mashed with canned pumpkin, sweet potatoes, or

spinach

fresh escarole sauted with canned (drained and rinsed) or frozen

cannellini beans

Image: www.mealtime.org

Duyff Associates


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Round Out theMeal:

Home-Cooked

Entres withProcessed Sides

Broiled chicken breasts, fish or pork chops:

flavored with jarred salsa, chutney or caponata (cooked eggplant salad)

served over prepared rice pilaf mix

complemented with frozen or canned medley of mixed vegetables orpackaged, pre-cut veggies

Burgers on the grill:

served with prepared guacamole and tortilla chips

layered with shredded cheese and jarred roasted bell peppers

Homemade meatloaf with:

made with canned or frozen carrots, tomatoes or green beans mixed in

served with baked frozen sweet potato wedges

Image: www.mealtime.org Duyff Associates


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And ViceVersa:

ProcessedEntres with

Homemade Sides

Rotisserie chicken with:

fresh garden salad, cooked brown rice and low-fat milk

microwave baked potato topped with cheese, fresh fruit salad

and unsweetened iced tea

Frozen waffles toasted and topped with:

fresh berries or sliced fruit (instead of syrup)

cooked egg and shredded cheese

Ready-to-eat chili with:

homemade fresh cabbage slaw

fresh corn-on-the cob

homemade cornbread

Image: www.knorr.com Duyff Associates


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Use Minimally-

Processed FoodsCreatively forMyPlate.gov Advice

Create nutrient-rich desserts:

making homemade sorbet with in a blender from frozen canned fruit or

frozen bagged fruit, perhaps with a touch of cinnamon

adding canned pumpkin to pudding or cake or pancake batter for more

vitamin A

topping frozen yogurt with frozen berries

Try new ways with fruits and veggies:

pad thai with frozen or cut up veggies

Indian lassi with yogurt, canned, frozen or fresh fruit, and spices

canned soybeans as a lean protein food in salads, soups and stews

Peruvian causa made with canned sweet potatoes and tuna

Choose grain products and nutrients to cooked veggies:

boiled potatoes mashed with canned pumpkin, sweet potatoes, or spinach



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FittingProcessed Foods

In

Think Smart

AboutSnacking

Keep easy-to-eat nutrient-dense, less processed snacks

on hand:

finger veggies: baby carrots, cut-up celery sticks, packaged baby bell

peppers

packaged, cut-up fruit

yogurt cups roasted nuts

frozen, canned and dried fruits and 100% for snack

drinks/smoothies

cubed cheese



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Read the Labels,Weigh theOptions

Consider better-for-you options, e.g.:

fat-free and low-fat milk

no-salt-added or reduced sodium canned and jarred foods

frozen and canned fruit with no added sugars or in 100% juice

calcium and vitamin D fortified juice

yogurt with probotics

pasta with added fiber

Understand processing trade-offs, e.g.:

sugar-free not necessarily low-calorie

fortified not necessarily nutrient dense

fat free not necessarily sugar free

fresh not necessarily more nutritious

gluten free isnt fewer calories

Make high-processed foods your sometimes foods

Image: from

http://extension.missouri.edu/fnep

Duyff Associates

Fitting Processed Foods In


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Fitting Processed Foods In

Homemade or Processed?Help with Trade-Offs

Whats cheaper: homemade or frozen lasagna?

Whats cheaper and easier: homemade, dry mix, or frozen mac and cheese?

Whats more better for me: homemade, canned, and dry-mix chicken noodlesoup?

Whats faster and cheaper: buying whole carrots and cutting, or buying babycarrots?

Whats got a longer shelf life: homemade or frozen meatloaf and mashedpotatoes?

How can I make the right food buying choice for me?

Source: www.foodvalueanlaysis.org


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Teaching Tools

Comparing the Costs

Source: www.mealtime.org


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Teaching Tools

Understand Food Ingredients

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Call to Action:

As heath professionals, we can

Communicate and show how to fit processed foods into healthy meals and snacks.

Explain processing as a range of choices, not a single category, encouraging mostly-

minimally processed, nutrient-dense foods.

Show how the frequency and amount consumed of any food matters, not just the level of

processing.

Encourage the best available options (those with more nutrients to encourage & fewer to

limit), instead of restricting processed foods.

Help others understand food labels and ingredient lists in nutrition counseling and education.

Help consumers consider the benefits of food processing as they make wise trade-offs.

Work in partnership with the food industry for products that meet consumer needs.

Calls to Action:


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We All Have a Stake!If we are We can

food industry provide affordable, accessible and healthy processed foods

develop new technologies for preserving food and enhancing quality

maintain quality and safety standards

educate the public about food processing

develop effective food labeling

develop tasty, convenient alternatives to perishable foods

define and support food processing research

supermarkets,

food service

provide healthy, tasty, low-cost processed foods as menu alternatives

create labeling and marketing strategies to inform consumers

educate consumer palates about new, healthful processed foods

inform consumers about food prep techniquesagriculture develop procedures for enhancing food quality and evaluating food safety

invent technologies for increasing accessibility to healthy process foods

Adapted from: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42

Calls to Action:


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We All Have a Stake!

If we are We can

government define processed and non-processed foods in a heathy food pattern

show how processed food can be economical and convenient in food patterns

provide examples of diet patterns with processed foods for subpopulations

provide funding for developing and evaluating new food technologies

media create images of processed foods in healthy meals

offer ways to purchase and prepare food with healthy processed foods

inform on ways to fit processed foods in a heathy food pattern or meal

consumers demand information on food processing & health provide feedback to food industry

encourage public/private partnerships to enhance food quality & reduce food waste

Adapted from: Weaver CM et al; Am J Clin Nutr. June 2014; 99(6) 1525-42


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Dwyer JT, et al, Is processed a four letter word? The role of processed

foods in achieving dietary guidelines and nutrient recommendations. Adv

Nutr. Jul 2012: 3(4); 536-546

Floros JD, et al. Feeding the World Today and Tomorrow: The Importance of

Food Science and Technology,An IFT Scientific Review, IFT, 2010

Kretser A, et al, Utility of a New Food Value Analysis Application to Evaluate

Trade-offs When Making Food Selections, Nutr Today: Jul/Aug 2014: 49(4);

185-195

Muth MK, et al. Price, Nutrition, Time, and Other Trade-Offs: A Web-BasedFood Value Analysis Application to Compare Foods at Different Levels of

Preparation and Processing. Nutr Today. Jul/Aug 2014: 49(4); 176-184

Weaver, CM et al, Processed foods: contributions to nutrition.Am J Clin Nutr:

June 2014: 99(6); 1525-42

To Learn More


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PROCESSED FOODS:SEPARATING FACT FROM MYTH

SEPTEMBER 30, 2014

nep processed foods webinar

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