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The Creation of F.O.O.D.
F.O.O.D.- Foods leading to Overweight, Obesity & Disease
By: Donovan L. Ingraham ASc BSc MSc ANutr
3
 Members accumulate as
many points as they can
each-quarter.
 Members are encouraged to
work at their own pace.
 Members have the
opportunity to win prizes
each-quarter as motivation.
 Each quarter, all points reset
to ZERO.
POINTSLEVEL
1
2
3
4
4,000
8,000
12,000
16,000
4
Activity Tracking
MAX ™
5
CORPORATE Challenges
Engage your
members in a little
healthy competition!
The History of Food
The 18th
Century
The Roast beef of
Old England-
William Hogarth
* Food Choices in England became poor,
with the rise of meat consumption in the
1700’s.
Tannahill, Reay. Food in History. New York: Crown
Publishers, Inc., 1989. p. 227.
*A doctor who was the author of the 1788
book “The Honours of the Table” warned
that the odor of meat was such that one
should keep it away from his/her nose
while eating it!
Hartley, Dorothy. Food in England. London: Macdonald
& Co., Ltd., 1962. p. 409.
The Roast beef of
Old England-
William Hogarth
*Not very many English people in
the eighteenth century had fruit at
all; only a very select, minuscule
group of wealthy people had access
to fruit
*In the 1790s, the typical English
individual consumed about four
kilograms of sugar each year
Hartley, Dorothy. Food in England. London: Macdonald &
Co., Ltd., 1962. p. 409.
Poor eating
habits have
lasted over time
and are
destroying our
health.
Food and Today’s
Society
Why pay more for FOREIGN Foods???
http://www.foodsystemprimer.org/food-and-
nutrition/food-marketing-and-labeling/
FOOD MARKETING
Well-directed taxes on calories, sugar, or fat might be
economically efficient ways of reducing obesity, as
might regulation of television advertising, food
labeling policies, or other nutrition education
programs. Policies that induce the food industry to
redesign foods may be more effective than policies
that rely on inducing response by consumers.
“We do not make food choices
in a vacuum. ... We may believe
that we make informed
decisions about food choice, but
we cannot do so if we are
oblivious of the ways food
companies influence our
choices.”
– Marion Nestle Ph. D, M.P.H.
Professor of Nutrition, Food Studies, and Public Health
New York University
Alsoton, Julian M., Joanna P. MacEwan, and Abigail M. Okrant. "The Economics of
Obesity and Related Policy ." Annual Review of Resource Economics 8 (October
2016): 443-65. Web.
Food Labels affect Choices
Portion size: 1950’s vs 2010’s
Retroactive vs. Proactive
Research Study – Satiety & Satisfaction
Duncan, K. H., and J. A. Bacon. "The American Journal of Clinical
Nutrition."The Effects of High and Low Energy Density Diets on Satiety,
Energy Intake, and Eating Time of Obese and Nonobese Subjects. N.p., n.d.
Web. 05 Feb. 2015.
• LED: Energy density average was 0.7 kcal/g and fiber content was 7g/1000 kcal
• HED: Energy density average was 1.5 kcal/g and fiber content was 1g/1000 kcal
How to read a Nutrition Label
- Additives & Preservatives
- Stabilizers
- Artificial Sugars
Food Labels: The Traffic Light System
“Let food be thy medicine
and medicine be thy
food.”
– Hippocrates
Whole Grain vs Refined Grain
Measuring Foods
Foods that improve Liver Health
The Portion Plate
From FIELD to FORK
The POWER is YOURS!!

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The creation of F.O.O.D.

  • 1. The Creation of F.O.O.D. F.O.O.D.- Foods leading to Overweight, Obesity & Disease By: Donovan L. Ingraham ASc BSc MSc ANutr
  • 2.
  • 3. 3  Members accumulate as many points as they can each-quarter.  Members are encouraged to work at their own pace.  Members have the opportunity to win prizes each-quarter as motivation.  Each quarter, all points reset to ZERO. POINTSLEVEL 1 2 3 4 4,000 8,000 12,000 16,000
  • 5. 5 CORPORATE Challenges Engage your members in a little healthy competition!
  • 8. The Roast beef of Old England- William Hogarth * Food Choices in England became poor, with the rise of meat consumption in the 1700’s. Tannahill, Reay. Food in History. New York: Crown Publishers, Inc., 1989. p. 227. *A doctor who was the author of the 1788 book “The Honours of the Table” warned that the odor of meat was such that one should keep it away from his/her nose while eating it! Hartley, Dorothy. Food in England. London: Macdonald & Co., Ltd., 1962. p. 409.
  • 9. The Roast beef of Old England- William Hogarth *Not very many English people in the eighteenth century had fruit at all; only a very select, minuscule group of wealthy people had access to fruit *In the 1790s, the typical English individual consumed about four kilograms of sugar each year Hartley, Dorothy. Food in England. London: Macdonald & Co., Ltd., 1962. p. 409.
  • 10. Poor eating habits have lasted over time and are destroying our health.
  • 12. Why pay more for FOREIGN Foods???
  • 13.
  • 15. Well-directed taxes on calories, sugar, or fat might be economically efficient ways of reducing obesity, as might regulation of television advertising, food labeling policies, or other nutrition education programs. Policies that induce the food industry to redesign foods may be more effective than policies that rely on inducing response by consumers. “We do not make food choices in a vacuum. ... We may believe that we make informed decisions about food choice, but we cannot do so if we are oblivious of the ways food companies influence our choices.” – Marion Nestle Ph. D, M.P.H. Professor of Nutrition, Food Studies, and Public Health New York University Alsoton, Julian M., Joanna P. MacEwan, and Abigail M. Okrant. "The Economics of Obesity and Related Policy ." Annual Review of Resource Economics 8 (October 2016): 443-65. Web.
  • 16.
  • 18. Portion size: 1950’s vs 2010’s
  • 20.
  • 21. Research Study – Satiety & Satisfaction Duncan, K. H., and J. A. Bacon. "The American Journal of Clinical Nutrition."The Effects of High and Low Energy Density Diets on Satiety, Energy Intake, and Eating Time of Obese and Nonobese Subjects. N.p., n.d. Web. 05 Feb. 2015. • LED: Energy density average was 0.7 kcal/g and fiber content was 7g/1000 kcal • HED: Energy density average was 1.5 kcal/g and fiber content was 1g/1000 kcal
  • 22. How to read a Nutrition Label
  • 23. - Additives & Preservatives - Stabilizers - Artificial Sugars
  • 24. Food Labels: The Traffic Light System
  • 25. “Let food be thy medicine and medicine be thy food.” – Hippocrates
  • 26. Whole Grain vs Refined Grain
  • 28. Foods that improve Liver Health
  • 31. The POWER is YOURS!!