Chapter 15-1 Food for Today Convenience Foods Chapter 15-1 Food for Today

Convenience Foods

Objectives Identify different types of convenience foods and their uses Discuss the pros and cons of using convenience foods

Choosing Convenience Foods One that has been commercially processed to make it more convenient to store or use Includes items that have been processed for a longer shelf life Reduce meal preparation time

Choosing Convenience Foods You can buy Snacks Main dishes Side dishes Desserts Complete meals All already prepared

Manufactured Foods A product developed to serve as a substitute for another food Developed to meet special nutritional needs or to provide low-cost alternatives Several types Analogues Egg Substitutes Formed Products

Manufactured Foods Analogues Foods made from a vegetable protein and processed to resemble animal foods Can be the following: Textured Soy protein (TSP) Generally low in fat and cholesterol Tofu Vegetables Grains

Manufactured Foods Egg Substitutes Usually made from egg whites with other ingredients added NO YOLK Means they have little or no saturated fat and cholesterol

Manufactured Foods Formed Product A food made from an inexpensive food source processed to resemble a more expensive one Prices of “imitation” foods are lower than the food they replace

Pros and Cons of Convenience Foods Cost Can be costly Example Ready-to-cook meat loaf costs more than twice as much as regular ground beef Cost of cut-up chicken is higher than buying whole chickens

Pros and Cons of Convenience Foods Nutrition Processing usually destroys some nutrients Look for Convenience foods that are Low in sodium, fat and sugar Fruit packed in its own natural juices Frozen veggies over canned Use ready-to-cook and ready-to-use foods sparingly

Pros and Cons of Convenience Foods Meal Appeal Processing affects the flavor, color, and texture of food Often additives are used to make the final product resemble its fresh counterpart Flavor may not compare with similar foods that are homemade

Section Review 1. What is a manufactured food? What is an analogue? 2. In what three areas are there potential downsides to using convenience foods? 3. Identify two ways to make the most of convenience foods from a nutrition perspective