Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
our body uses minerals for many different jobs, including keeping our bones, muscles, heart, and brain working properly. Minerals are also important for making enzymes and hormones. There are two kinds of minerals: macrominerals and trace minerals.
Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day.
This is the introduction of Food and Nutriton also Diet.
Defintion of Diet, Food , Nutriotion. Types of Diet, Difference of Diet & Nutrition, Difference of Dietician & Nutritionist, Food groups, Plate method, Purpose of Diet, Example of diet, role of dietician and role of nutritionist, balanced diet, how to achieve a balanced diet, importance of balanced diet.
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...SelestyChristian1
This presentation is useful for Nursing Students.
The presentation is about basic concepts of Food and Nutrition, Terminologies, History of Nutrition, National Nutritional Policy, Role of Nutrition in maintaining Health, Nutritional problems in India, Role of food and its medicinal value, Factors that affects Food and Nutrition, Food Standards, Classification of Food, Elements of Nutrition and Basal Metabolic Rate.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
our body uses minerals for many different jobs, including keeping our bones, muscles, heart, and brain working properly. Minerals are also important for making enzymes and hormones. There are two kinds of minerals: macrominerals and trace minerals.
Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day.
This is the introduction of Food and Nutriton also Diet.
Defintion of Diet, Food , Nutriotion. Types of Diet, Difference of Diet & Nutrition, Difference of Dietician & Nutritionist, Food groups, Plate method, Purpose of Diet, Example of diet, role of dietician and role of nutritionist, balanced diet, how to achieve a balanced diet, importance of balanced diet.
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...SelestyChristian1
This presentation is useful for Nursing Students.
The presentation is about basic concepts of Food and Nutrition, Terminologies, History of Nutrition, National Nutritional Policy, Role of Nutrition in maintaining Health, Nutritional problems in India, Role of food and its medicinal value, Factors that affects Food and Nutrition, Food Standards, Classification of Food, Elements of Nutrition and Basal Metabolic Rate.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
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Africa: Meat and Poultry – Market Report. Analysis and Forecast to 2025 IndexBox Marketing
IndexBox has just published its report: “Africa: Meat and Poultry – Market Report. Analysis and Forecast to 2025”.
The report provides an in-depth analysis of the African market of meat and poultry. It presents the latest data of the market value, consumption, domestic production, exports and imports, price dynamics and food balance. The report shows the sales data, allowing you to identify the key drivers and restraints. Forecasts illustrate how the market will be transformed in the medium term. Profiles of the leading producers are also included.
Navigating Nutrition During Cancer and COVID-19bkling
Nutrition can be puzzling enough, but when you add a cancer diagnosis and a global pandemic, it’s even harder to make sense of it all. Julie Lanford, MPH, RD, CSO, LDN, "The Cancer Dietitian" for Cancer Services, will help put the pieces together so you’re equipped to navigate nutrition during cancer and COVID-19.
All too often we hear nutrition myths. They confuse many people and result in personal choices that compromise health and increase the risk of disease. In this powerpoint, Dr Esser reviews some foundational and a few specific myths and presents compelling science to set the record straight. Enjoy and remember to keep on asking questions and learning how you can achieve your best health in 2018.
Stacy Kennedy, MPH, RD/LDN, CSO, Senior Clinical Nutritionist at Dana-Farber Cancer Institute/Brigham & Women's Hospital, offers nutrition advice for ovarian cancer patients and survivors.
A Conversation with the Dean of the Tufts School of Human Nutrition. 9-17-15 Recording here: https://www.dropbox.com/s/8qly017hyhct6ut/Darius%20Tufts%20Nutrition%20Talk.m4a?dl=0
Learn more about the risks of poor diet, and how changes in nutrition policy could better support the health of all Canadians. In this webinar Dr. Norman R.C. Campbell, MD, will review some of the issues Canadians face when trying to eat healthy food and what types of food policies are required to improve the food environment in Canada.
Watch the full webinar recording at https://explore.ucalgary.ca/let-food-be-thy-medicine-diet-and-disease
Donna Weihofen, retired Senior Nutritionist spoke about Eating the Mediterranean Way at Wisconsin Women's Health Foundation's 2013 annual Gathering in Marshfield, WI. The Mediterranean diet emphasizes:
• Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts
• Replacing butter with healthy fats, such as olive oil
• Using herbs and spices instead of salt to flavor foods
• Limiting red meat to no more than a few times a month
• Eating fish and poultry at least twice a week
• Drinking red wine in moderation (optional)
Healthy nutrition along with a Healthy Lifestyle is important in fighting off pandemics like Covid 19.
Talk presented to the World Malayali Council, Washington DC Province in 2020 Dec
May is International Mediterranean Diet Month, a chance to focus attention on one of the world's healthiest—and most delicious—diets. Since the February 2103 publication of a major clinical trial showing a 30% risk reduction for heart attacks and strokes with the Mediterranean Diet, this topic has been especially hot. Use the resources below to educate consumers about foods that are part of the Med Diet, and help them establish healthy, long-lasting eating habits—not just in May but throughout the year.
Information provided by http://oldwayspt.org/.
Brahmins group is one of the best food product manufacturers in Kerala. at Brahmins, we don't believe in half-measures. Our mission is 100% quality, purity, and authenticity. Our goal is to produce high-quality ingredients that taste like they were prepared in your mom’s kitchen.
Similar to Culinary Medicine: Retooling Your Menu and Your Health (20)
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Culinary Medicine: Retooling Your Menu and Your Health
1. Culinary Medicine: Re-Tooling
Your Menu and Your Health
Chef Leah Sarris, Executive Chef GCCM
Walter Zuromski, Culinary Director
Culinary Medicine
2. Leverage technology with the use of functional
ingredients and portion to maximize the delivery
of change, to stay current and innovative so that
the consumer expectations are always exceeded.
Create healthier, sustainable , delicious food
choices.
Feel Good versus Better for You
3. • A food & beverage
consultancy rooted in
true culinary innovation,
providing services to
many segments of
industry.
• Work with companies to
provide solution based
R&D, managing change,
to deliver out-of-the-box
results
Chef Services Group, Inc.
4. Menu Trends
Tag Lines
• Food with integrity
• Live consciously & eat
deliciously
• Feel Good vs. Better for You
Food True to Its Roots
• Nose-to-tail
• Root-to-stalk
• Pickling
• Comfort Foods
• Ancient Grains
• Dark greens
• Flavor authenticity
Field Green Salad with Dried Fruit and
Roasted Walnuts
5. Ethnic / Ethnic Fusion
• Southeast Asian: starches,
vegetables, lemongrass,
coconut
• South American: Brazilian
meats & seasoning rubs,
Peruvian chilies, techniques
• Korean: BBQ, pickled
vegetables
• Fusion of ethnic influence on
classic favorites
Healthy “Feel Good Cuisine”
• Health conscious menu offerings
• Lighter options
• Controlled portion size
• Alternative grains
• Less saturated fat & sodium
• Clean up - purification
Menu Trends
6. More Appealing – Capturing the Value Proposition
• Key cues are more subtle for the better-for-you offerings on the
menu and product offerings.
Our Consumers:
• We know that at the altar of health, they may sacrifice portion size,
calories, fat and sodium but they will not surrender “flavor”!
• Identifying the next steps in the evolution of health and wellness
• More esoteric, feel-good platform
• This is not about calories, it’s about nutrient density.
• The emphasis has moved from weight loss to feel-good.
Menu Strategy
7. • Fad diets and diet menu icons are no
longer in trend.
• These overall product development
strategies are replaced by nutrient-
rich offerings.
• Its about feeling good – which has a
clear focus on delivering “flavor”
Nutrient Rich Offerings
8. • Our consumers care about the food they put in their body.
• “Feel Good” also pertains to sustainable food sources.
• Trends: gluten-free, allergen-free, probiotics, raw diets,
juicing, Carb to Fiber Ratio - the Eat Tank culture
eattank.org
• This ties to the trend for authenticity local, seasonal,
sustainability and transparency.
Food is the Foundation of Health & Wellness
9. 1. Be transparent.
2. Utilize fresh and seasonal ingredients.
3. Reward good agricultural practices.
4. Focus on whole, minimally processed foods
5. Promote health and sustainability.
6. Target an appropriate serving size.
7. Develop authenticity in flavor, preparation and
diversity.
8. Globally inspired, largely plant-based foods
Top 8 Directives for a Feel Good Directive
10. At the end of the day, this is about creating
healthier, sustainable, delicious food choices.
Conclusion
11. 1. The need for change
2. Nutrition for Foodservice 101
3. Customer satisfaction & marketing of “healthy”
products
4. Methods to increase nutrition in food
What We’ll Cover
12. Prevalence of Obesity and Diagnosed Diabetes Among US Adults
Obesity (BMI ≥30 kg/m2)
Diabetes
1994
1994
2000
2000
No Data <14.0% 14.0%–17.9% 18.0%–21.9% 22.0%–25.9% > 26.0%
No Data <4.5% 4.5%–5.9% 6.0%–7.4% 7.5%–8.9% >9.0%
CDC’s Division of Diabetes Translation. National Diabetes Surveillance System available at
http://www.cdc.gov/diabetes/statistics
Now
Now
13. Lowers life expectancy by up to 15 years
Increases risk of heart disease by 2-4%
Is the leading cause of kidney failure, lower limb
amputations and blindness in adults
Affects 9.3% of population
Costs over $245 BILLION per year
Healthy People 2020
Centers for Disease Control and Prevention
Diabetes
14. 17.7% Obesity
Shorter life expectancy than parents
Increased Type II (“Adult Onset”) Diabetes
Healthy People 2020
Centers for Disease Control and Prevention
American Diabetes Association
Children
15. Number one and three causes of death in US
Affects 40% of population
Most people have a second event
Costs over $500 BILLION per year
Healthy People 2020
Centers for Disease Control and Prevention
Heart Disease and Stroke
17. Obesity
Obesity Trends* Among U.S. Adults
BRFSS, 2010
(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
Centers for Disease Control and Prevention; www.cdc.gov
19. Obesity Comorbidities:
• Type II Diabetes
• Hypertension
• Heart Disease
• Stroke
• Cancers
• All cause mortality
• Social stigmatization and discrimination
Obesity
33. There are 9 components to this diet.
Mediterranean Diet
34. There are 9 components to this diet.
.
Mediterranean Diet
Vegetables
Legumes
Fruits & Nuts
Cereals and Whole Grains
Fish
Oils/Fats
Dairy
Meats
Alcohol
35. Adherence to a Mediterranean
Diet and Survival in a Greek
Population - Antonia
Trichopoulou
22,000 study population
Prospective Design
Significant reduction coronary disease AND cancer
Mediterranean Diet
36. A 2 point improvement
confers a 25% reduction in death from
all causes including heart disease and cancer.
(Trichopoulou NEJM 2003; 348: 2599 - 2608)
Mediterranean Diet
37. Research
There have been hundreds of studies looking at how
effective the Mediterranean diet can be.
• A study of over 200 diabetic patients found that after 4 years only
about half (44%) of those on the Mediterranean diet needed to take
medication compared to almost three-fourths of the control group
who followed a low-fat diet.
• This is a big improvement for those with diabetes and reinforces how
important diet can be in treating blood sugar levels.
Effects of a Mediterranean-Style Diet on the Need for Antihyperglycemic Drug Therapy in Patients With Newly Diagnosed Type 2 Diabetes, Ann
Intern Med. 2009;151:306-314
38. Mediterranean Diet
However, the Mediterranean diet does not mean
Mediterranean recipes!
Americans eating American foods can have great
success on the Mediterranean diet using the 9 point
scoring system – it’s all about quality ingredients.
39. Truth or Myth?
Healthy foods mean very small portions, and
lowered customer satisfaction.
Barriers to Eating Healthy
40. Myth
You can actually serve MORE food for LESS
calories- it’s all about the INGREDIENTS and
presentation!
Barriers to Eating Healthy
49. Calorie Reduction
Energy Density
Energy Dense - foods that are high in calories and generally
provide few nutrients
Nutrient Dense - foods that are low in calories and high in
nutrients
By eating foods lower in energy and higher in nutrients, one can
eat more food and less calories
59. Energy Density
Chicken Salad #1
Energy Dense
Nutrients (g)
Chicken Salad #2
Nutrient Dense
320 Calories 220
2 g Fiber 7 g
31 g Total Fat 6 g
6 g Saturated Fat .5 g
$2.52 Cost $1.62
60. Energy Density
Chicken Salad #1
Energy Dense
Nutrients (g)
Chicken Salad #2
Nutrient Dense
320 Calories 220
2 g Fiber 7 g
31 g Total Fat 6 g
6 g Saturated Fat .5 g
$2.52 Cost $1.62
61. Lunch – Energy Density
Chicken Salad #1
Energy Dense
Nutrients (g)
Chicken Salad #2
Nutrient Dense
320 Calories 220
2 g Fiber 7 g
31 g Total Fat 6 g
6 g Saturated Fat .5 g
$2.52 Cost $1.62
62. Lunch – Energy Density
Chicken Salad #1
Energy Dense
Nutrients (g)
Chicken Salad #2
Nutrient Dense
320 Calories 220
2 g Fiber 7 g
31 g Total Fat 6 g
6 g Saturated Fat .5 g
$2.52 Cost $1.62
63. Energy Density
Chicken Salad #1
Energy Dense
Nutrients (g)
Chicken Salad #2
Nutrient Dense
320 Calories 220
2 g Fiber 7 g
31 g Total Fat 6 g
6 g Saturated Fat .5 g
$2.52 Cost $1.62
64. Truth or Myth?
Consumers will be less satisfied if I provide
healthier food.
Barriers to Eating Healthy
66. Fine as North Dakota Wine
Diner’s Perceptions
Two Buck Chuck
Noah’s Winery
California Cabernet
67. Fine as North Dakota Wine
Diner’s Perceptions
Two Buck Chuck
Noah’s Winery
California Cabernet
Noah’s Winery
North Dakota Cabernet
(Physiology & Behavior 90 (2007) 712–716)
68. Fine as North Dakota Wine
Diner’s Perceptions
Two Buck Chuck
North Dakota Cabernet
Ate less food
69. Fine as North Dakota Wine
Diner’s Perceptions
Two Buck Chuck
North Dakota Cabernet
Ate less food
Consumed more wine
70. Fine as North Dakota Wine
Diner’s Perceptions
Two Buck Chuck
North Dakota Cabernet
Ate less food
Consumed more wine
Less satisfied
75. Consider:
1.Textures
Aim for a variety of textures, and to mimic textures of
items you may be replacing (i.e. mushrooms for meat).
2. Flavors
Meat = umami; look to add depth of flavors in other
ways (soy sauce, Worcestershire, parmesan, cured/
brined foods, smoked paprika, etc).
3. Satiation
Consumers should feel satisfied when done eating.
When Cutting Out
76. 3 things to feel full & satisfied:
1. Protein
1. Fiber
1. Fat
To Consider- Satiation
77. It’s not just about meat:
• Beans & legumes
• Nuts & Seeds
• Whole Grains (Quinoa & Amaranth)
• Cheese/Dairy
• Eggs
• Seafood
1. Protein
83. • Umami for sodium reduction
– Seaweed powder, dried mushroom, roasted flavors, soy,
miso, yeast extracts
– https://www.chefsteps.com/activities/umami-bomb-
vegetarian-demi-glace
– Potassium substitutes- flavor & cost
• Reduction of fat in frying
– Choice Batter- up to 50% less oil reduction
– 2-step frying process- bake & fry
Ingredients to Improve Nutrition
84. • Steam/Moisture Technology
-C-Vap, Combi, Sous Vide
-Combi Oven reduction of 21-28% of oil when
“frying”
• Reduced Fat Fryers
• Turbochef/Ovention
• Vacuum Tumbling
Improved Cooking Methods with Technology
Combi Ovens Improve Sailor Nutrition, Reduce Labor and Safety Hazards and Capitol
Equipment Costs, Systems Equipment and Engineering Team at Natick Laboratories
85. 1. Developers can have a direct impact on the nation’s health.
2. Stop advertising “healthy” offerings.
3. Better options can be extremely cost-effective.
4. Focus on packaging.
5. Incorporate fruits, vegetables, whole grains and legumes
into existing menu items; small changes = big impact.
6. Utilize healthier fats, reduce saturated fat (end the low-fat
myth).
7. Stop heavily relying on meat.
8. Increase vegetarian and seafood offerings.
9. Offer satiating meals with protein, fiber and fat.
10. Don’t rely on salt, fat and sugar for flavor-building.
11. Utilize technology & cooking methods.
Take-aways