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