Educating Producers and Consumers Unit 9 NS430 Whole Foods.

Slides:



Advertisements
Similar presentations
Fast Food Is it really all that? By: Amy, Naty, Larissa
Advertisements

Planning a Healthy Diet
U.S. Department of Agriculture Center for Nutrition Policy and Promotion.
Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.
What’s for Snack? Nutrition to Support Healthy Growth.
Food Guide Pyramid  Developed by the USDA (United States Department of Agriculture)  A guide for making healthy food choices  Recently redesigned 
Food Messages And The Media. Food marketing and advertising to our Nation’s children  An average child watches about 10,000 food advertisements a year.
Planning Meals and Snacks
Giving the Gift of Health. Is there enough food for everyone in your community? Where can people go when they don’t have enough money for food? What is.
Choose My Plate and Dietary Guidelines
FOOD CONSUMPTION AND EXPENDITURE PATTERNS
Nutrition and Eating. Food Pyramid Introduction Healthy eating promotes physical growth and cognitive development during childhood and adolescence. Children.
Eating Well with Canada’s Food Guide
Project Sponsors To find out how the Food Stamp Program can help you buy healthy foods, contact the PA Department of Public Welfare’s toll-free Helpline.
Nutrition.
Teaching Nutrition By: Brittany Rose, Lauren Maddox, Theresa Blanford, Anna Brancheau, and Taylor Tulloch.
MELANIE SNYDER Healthy Habits Build Healthy Children.
 Please read the board!  Test on Wed/Thursday!.
The Dietary Guidelines
Benefits of Healthy Eating & Active Living Helps you learn* Promotes healthy weight* Sports performance* Keeps you healthy* Prevents diseases* Dental.
Choose My Plate and Dietary Guidelines
Obesity In Children. Important Facts:  National Health Examination Survey: between 10 and 15% of children are obese  Can cause diseases: cardiovascular.
Who Wants To Be A Millionaire? Question 1 How many adults and children in the UK are either overweight or obese? A Almost 1/3 adults and 2/3 children.
Food Choices Teen years demand more nutrients and calories than any other time of life Poor Diet could lead to….. Heart Disease Obesity Cancer Osteoporosis.
 “The most prevalent, fatal, chronic, relapsing disorder of the 21 st century.”  (obesity.org, 2010)  An excess of adipose tissue  Happens for different.
A Look at Our Diet Wednesday, January 19, What are your favorite foods?
Nutrition. What does healthy eating mean to you? A lot? Very little? A lot? Very little? Things you might want to think about Things you might want to.
Improving Your Eating Habits Chapter 4 Lesson 2. Influences on Your Food Choices Availability Availability For teens- what’s at home, cafeteria, vending.
PRESENTED BY Deshpande Shilpa S Kadam Preeti M ( ) GUIDED BY GUIDED BY Dr.Prof.Bam Dr.Prof.Bam.
Yale Rudd Center for Food Policy and Obesity Carol A. Hazen, M.S. Director of Advocacy Resources Food Marketing Initiative
Food Science Food Choices © PDST Home Economics..
Meal Planning for the Family
Foods for Good Nutrition Ms. Kathy Castillo 6th A.
© Food – a fact of life 2009 Factors affecting food choice Foundation.
Television Food Advertising The effects on children's Health
Nutrition and Physical Activity
 “The most prevalent, fatal, chronic, relapsing disorder of the 21 st century.”  (obesity.org, 2010)  An excess of adipose tissue  Happens for different.
Do Now: Think about everything you have eaten since you woke up yesterday morning.. Were there times where you thought to yourself, “ Are there healthier.
UNDERSTANDING OUR FOOD CHOICES Factors That Influence What We Eat.
Sugar Reduction: The evidence for action Dr Alison Tedstone, National Lead for Diet & Obesity, PHE November 2015.
Jeannine S. Smith Walden University PUBH Environmental Health.
Eat Well & Keep Moving Principles of Healthy Living Module 3 Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker,
Childhood Obesity Advertising and Technology. Agenda Introductions Key Terms Explore Issues Fish Bowl Break!!!! Group Discussion.
Portion Sizes Why are they important?. A healthy food choice includes not only the type of food, but also the portion size and how it is prepare.
Eat Well & Keep Moving Principles of Healthy Living Session 3 Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker,
NUTRITION SCIENCE OF NUTRITION THE STUDY OF NUTRIENTS AND THEIR INGESTION, DIGESTIONS, ABSORPTION, TRANSPORT, METABOLISM, INTERACTION, STORAGE, AND EXCRETION.
Eating Well with Canada’s Food Guide. 2 Learning Goals I will be able to determine what amount of food I need: Servings per day What is a serving I will.
FEEDING YOUNG CHILDREN AGES 2-5. How do you decide what you are going to feed your children?
Eating Well with Canada’s Food Guide. 2 Canada’s Food Guide Defines and Promotes Healthy Eating for Canadians It translates the science of nutrition and.
Katrina Gotts EMAT 620.  3 leading causes of death: Heart Disease, Cancer and Stroke  Diabetes (including type II which until recently was very rare.
Y52e4t9Cw&noredirect=1 ▪What marketing techniques do you notice in the food commercial? ▪Do they influence you to buy.
MY PLATE Foods/Nutrition.
Nutrition. Lesson Overview  What influences food choices  Nutrients and how the body uses them  Making wise food choices Chapter 3, Lesson 2.
Making Healthful Choices
Fast Food.
Chapter 4 Nutrition Lesson 2 Creating a Healthy Eating Plan
8 Chapter Dietary Guidelines
Dietary Guidelines and Recommendations
Guidelines for a Healthful Eating Style
Nutrition Basics Part 2.
Dietary Guidelines for Americans
Unit 3, Chapter 8, Lesson 3 Guidelines for Healthful Eating
The Dietary Guidelines
The Dietary Guidelines
Ch. 5 lesson 1 Terms Why do you eat? Body’s physical need for food
Choose My Plate and Dietary Guidelines
DIETARY GUIDELINES & RECOMMENDATIONS
DIETARY GUIDELINES & RECOMMENDATIONS
The Dietary Guidelines
Presentation transcript:

Educating Producers and Consumers Unit 9 NS430 Whole Foods

Is the Public Confused? Research has been ongoing for more than 50 years to support the advice concerning health benefits plant food.

What is Healthy? Consumers are eating more processed food –Leading to obesity in adults & children Epidemic that leads to chronic diseases –Heart disease –Diabetes –High blood pressure

Benefits of Eating Whole Foods What are some of the benefits we have discussed to eating whole foods? What are advantages of using organic foods?

Long Term Advantages Poorer Countries Rely more on plant based diets which can meet nutritional needs –Can lead to a healthy adulthood free of chronic diseases. Less Poor Countries Less of a plant based diet Higher in fat Higher in meat Higher in processed food –Leads to an increase in obesity and chronic diseases. In 2000 the number of obese people in the world matched that of the number of undernourished people (1.1 billion each)

Marketing Why do people choose to eat food? When there is no shortage of food, we tend to lead toward personal preference Four main factors –Taste –Cost –Convenience –Public confusion

ARE WE SEEING AN INCREASE OR DECREASE IN THE AVAILABILITY OF WHOLE FOODS?

Taste Food preferences are influenced by: –Level of education –Age –Gender –Income –Family background –Ethnic background People prefer foods that are familiar in: –Look –Taste –smell We prefer food that is: –Energy dense High in fat Calories Sugar –Sweet –Salty

Cost Surplus has resulted in the need to add value by processing food The raw food producers only receive a small portion of the retail price –Vegetable producers = 5% –Egg, Beef, & Chicken producers = 50-60%

How Does the Cost Influence the Production? In 1998, about 20% of the retail cost of the food was returned to the producer. The remaining 80% is distributed between: –Packaging –Advertising –Labor –Other value enhancing activities

How Does the Abundance of Food Influence Cost? Helps to keep the cost of foods low –Related to high average income Americans pay <10% of income for food Low income countries pay >70% of income for food.

Convenience Contributor to the development of value added products More women are working and unable or unwilling to spend time cooking and grocery shopping ½ of all meals are eaten outside the home –¼ of them are fast food The need for more quick foods such as prepackaged foods and foods designed to be eaten directly out of the package

Convenience Most convenience foods are not whole foods –Processed High in calories, fat, sugar, and salt Overrides health considerations and the meaning of meal times Popularity of these foods adds value and encourages the industry to create more types of products that require minimal preparation and can be consumed quickly.

How Is the Internet Being Used By Food Companies? Is This An Appropriate Source Of Consumer Info?

Public Confusion Public is often confused about nutritional advice People rely on the media for information on nutrition –Magazines –Radio –Internet –Television Media usually focuses on single nutrients instead of a broader healthy diet

Promotion Competitive market Looking for new audiences for products –Minority groups –International groups –Children Looking for new ways to sell old products –Repackaging –Increasing serving size Promotion Techniques –Advertising –Introducing new products –Increased serving sizes

Advertising More than $11 billion is spent annually by food companies on direct media advertising –Newspapers –Radio –Magazines –Televisions –billboards More than $33 billion is spent by food companies on advertising (most convenience processed foods) –Snacks –Candy –Alcohol –Desserts –Soft drinks

How Is The Industry Responding To Consumer Demand For “Health” Foods?

Of the billions of dollars spent on advertising each year, only 2.2% is spent on whole foods such as fruits, vegetables, grains, and beans This shows thee is a disproportionate distribution of marketing expenditures in regards to consuming more whole foods.

Introducing New Products Convenience and added value products are the main force behind the development of new products for food and beverage products –In 1995, there were 16,900 new food and beverage products introduced –In 1998, there were 11,000 new food and beverage products introduced Break down of foods introduced: –Candy, gum, snacks (2065) –Beverages (1547) –Processed meats (728) –Pre-prepared entrees (678) –Fruits and vegetables (375) Fruits and vegetables are very few compared to some of the processed foods

Increasing Serving Sizes Use bigger sizes to promote products –Increased calories and contributes to the obesity epidemic Promoting larger sizes is a sensible move since the cost of food is low compared to labor and other factors that add value. –A large order of French fries are a better buy than small order because they are 40% cheaper per ounce

What Are Some Of The Current Issues Being Addressed By Consumer Advocacy Groups, Industry Organizations And The Government?

What Should Nutrition Professionals Do To Improve Food Choices of the Public? Lets look at Public policies that can help promote better food choices and ethical questions related to food choices… It is the role of nutrition professionals to advocate and improve the food choices made by the public

Public Policies That Can Help Promote Better Food Choices Public policies and suggestions that can help promote better food choices –Education –Food labeling/advertising –Taxes

Education Start major nutritional campaigns Educate teachers about the importance of nutrition Ban commercials for foods that have minimal nutritional value in schools Ban the selling of soft drinks, candy bars and other high fat high calorie snack foods in schools Serve fresh fruits and vegetables at lunches Promote the use of whole foods in schools

Food Labeling/Advertising Fast food establishments to show nutrition information on packaging Soft drink and snack containers show information about sugar, calorie, and fat content Restrict TV advertising of unhealthy foods Increase TV advertising of healthy and whole foods Prohibit misleading claims on food packages

Taxes Subsidize the costs of vegetables and fruits Levy taxes on “junk” foods to fund nutrition campaigns

Ethical Questions Related to Food Choices Production Methods – Do they: –Preserve and protect natural resources –Avoid pollution –Reward producers of whole foods –Ensure food safety –Promote quality nutrition Marketing Methods – Do they: –Avoid targeting children –Disclose the contents of food products –Promote foods high in nutrition –Avoid misleading claims –Avoid putting pressure on government officials, journalists, and nutrition professionals to promote their products

Is There An Opportunity To Make A Difference In The Food Industry?