1. Learning Goals

2. Learning Goals
I will be able to explain Canada’s Food Guide and outline the main nutrients found in each of the food groups in Canada’s Food Guide
I will be able to identify and explain the reason(s) why food additives are used.
I will be able to identify new types of food products and food-like products that have been developed through research and describe the health and safety issues related to their consumption
4. I will be able to identify the reasons why people do not eat healthy food.
5. will be able to explain what factors impact peoples nutritional needs
6. I will be able to identify ways in which lifestyle, health and age affect a person’s dietary and nutritional needs. (e.g. Lifestyle: active, Health: Diabetes, Age: 50)

3. Learning Goal #1 -Take the Food Guide tour
eng.php
Fill in the Food Guide Worksheet as you go.

4. Your Task –be prepared to share
You are part of the Health Canada marketing team. Your task is to promote a particular food group.
Your team must create an advertisement for your food group.
You must:
Explain the purpose of food guidelines.
Explain the food needs of individuals of different age groups, health requirements.
Explain how the food group is essential to the body in promoting physical health.
Have a catchy slogan to help people remember something important about your food group.

5. Learning Goal #2 - Additives

6. What are food additives?
Food additives are substances added to products to perform specific technological functions. These functions include preserving, i.e. increasing shelf-life or inhibiting the growth of pathogens, or adding colouring and flavouring to food for interest and variety.
There are over 300 permitted additives that can be used in the UK. Flavourings are not included in this figure, as there are over 3,000 flavouring components in UK use, in many different combinations. International organisations provide advice on the safety of flavourings.

7. Types of additives Additives may be:
• natural – found naturally, such as extracts from beetroot juice (E162), used as a colouring agent;
• manmade versions – synthetic identical copies of substances found naturally, such as benzoic acid (E210), used as a preservative;
• artificial – produced synthetically and not found naturally, such as nisin (E234), used as a preservative in some dairy products and in semolina and tapioca puddings.

8. Preservatives Preservatives aim to:
• prevent the growth of micro-organisms which could cause food spoilage and lead to food poisoning;
• extend the shelf-life of products, so that they can be distributed and sold to the consumer with a longer shelf-life.
For example, bacon, ham, corned beef and other ‘cured’ meats are often treated with nitrite and nitrate (E249 to E252) during the curing process.

9. Nitrates/Nitrite
Some epidemiological studies have linked nitrate- contaminated drinking water and stomach cancer.
Nitrate or nitrite exposure during pregnancy may adversely effect the unborn child.
Sodium nitrite may promote the growth of nitrosamines (chemical compounds that are carcinogenic).
Types
Sodium nitrate
Potassium nitrate
Ammonium nitrate
Nitrites, used in combination with salt, serve as antimicrobials in meat to inhibit the growth of bacterial spores that cause botulism
Nitrites are also used as preservatives and for flavoring and fixing color in a number of red meat, poultry, and fish products.
Nitrite salts can react with certain amines (derivatives of ammonia) in food to produce nitrosamines, many of which are known to cause cancer. A food manufacturer wanting to use sodium nitrites must show that nitrosamines will not form in hazardous amounts in the product under the additive's intended conditions of use

10. Cultured Celery Extract – Natural?
Natural Yes
Healthy, No.
It is still sodium
nitrate, it just happens
to be found in celery.

11. Sulfites Prevents discoloration Destroys B vitamins
Allergenic substance
Types
sodium sulfite
sodium and potassium bisulfite
sodium and potassium metabisulfite
They are also used in wine-making because they inhibit bacterial growth but do not interfere with the desired development of yeast. The sulfites are harmless to most people, but as many as 1 million people in the United States may be allergic to them. Allergic reactions to the sulfites range from the minor—such as hives, nausea, and diarrhea—to the life threatening. Since 1983 the U.S. Food and Drug Administration has received reports of more than 500 severe allergic reactions linked to sulfites, including several deaths. The FDA announced that it would seek to ban the use of six kinds of sulfites in fresh fruits and vegetables.

12. Colours Colours aim to:
• restore colour lost during processing or storage, e.g. marrowfat peas;
• ensure that each batch produced is identical
in appearance or does not appear ‘off’;
• reinforces colour already in foods, e.g. enhance
the yellowness of a custard;
• give colour to foods which otherwise would be colourless (e.g. soft drinks) and so make them more attractive.

13. Colours
Certain combinations of the following articifical food colours: sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102) and ponceau 4R (E124) have been linked to a negative effect on children’s behaviour.
These colours are used in soft drinks,
sweets and ice cream.
The Food Standards Agency suggest if signs of hyperactivity or Attention Deficit Hyperactivity Disorder are seen in a child, these additives should be avoided.

14. From the Globe and Mail
Canada and other countries have banned or restricted the use of certain dyes, such as Orange No. 1, after research has proven they may be linked to cancer. (Weeks, 2013)
But critics, such as the Center for Science in the Public Interest, a Washington- based consumer advocacy organization, say that more need to be taken off the market. They single out a range of colours, like Allura Red (Red No. 40), Tartrazine (Yellow No. 5) and Sunset Yellow (Yellow No. 6) because they are the most widely used and are “contaminated with known carcinogens.” (Weeks, 2013)
“These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behaviour problems in children and, possibly, cancer in anybody,” CSPI executive director Michael Jacobson said in a press release. The organization is calling for restrictions and better labelling on artificial dyes. In Canada, companies don’t have to disclose the names of what synthetic dyes they use. (Weeks, 2013)

15. Flavour enhancers
Flavour enhancers bring out the flavour in foods without imparting a flavour of their own, e.g. monosodium glutamate (E612) is added to processed foods. For example some soups, sauces and sausages.
Flavourings, on the other hand, are added to a wide range of foods, usually in small amounts to give a particular taste. These do not have E numbers because they are controlled by different food laws. Ingredients lists will say if flavourings have been used, but individual flavourings might not be named.

16. Natural vs Artificial
Natural Flavours have to be found originally in nature but can be processed in a lab after and still called natural
Artificial Flavours are made in a lab.
“Natural flavors and artificial flavors sometimes contain exactly the same chemicals, produced through different methods… A natural flavor is not necessarily more healthful or purer than an artificial one.” (The Primalist, 2011)

17. Sweeteners Sweeteners include:
• intense sweeteners, e.g. saccharin, have a sweetness many times that of sugar and therefore are used in small amounts, e.g. in diet foods, soft drinks, sweetening tablets;
• bulk sweeteners, e.g. sorbitol, have a similar sweetness to sugar and are used at similar levels.
If concentrated cordial drinks that contain sweeteners are given to children between the ages of 6 months to 4 years, it is important to dilute them more than for adults. Infants under 6 months should not be given cordial drinks.

18. Natural Ways to Preserve Food - The Task
Canning
Dehydrating
Freezing
Pickling
Salting
Smoking
For your topic, you must:
Explain what it is/how do you do it
2. Explain the advantages of your method
3. Explain the disadvantages of your method

19. Learning Goal 3 – Food and Food-Like Products
When you hear the words food like products what do you think of?
HEALTH AND SAFETY PRESENTATIONS

20. Learning Goal 4
I will be able to identify the reasons why people do not eat healthy food.

21. What does it mean to eat healthy?
What would you consider to be a healthy diet?
Why would we want to eat healthy?

22. How many fruits and vegetables are we supposed to eat according to Canada’s Food Guide?
½ of adults in 2004 did not consume even 5 servings of fruit and vegetables per day

23. What do we think might influence our ability or choices to eat healthy?
Do you know someone who doesn’t eat very healthy?
Why do you think they don’t eat healthy?

24. What about emotions, what are some emotions?
Which of those emotions do you think could contribute to unhealthy eating?

25. Answers Preference/taste Too busy Stress
Body image and or eating disorder
depression
Food shortages
Lack of knowledge
Expensive?
separates-a-healthy-and-unhealthy-diet-just-1-50-per-day

26. Learning Goal 5
What are some factors that impact a person’s nutritional needs?

27. lifestyle: people who are not physically active need fewer calories than those who exercise regularly;
health: diabetics require a diet that is low in sugar and carbohydrates to keep their blood-sugar level in balance;
age: women as they age require calcium supplements to combat osteoporosis

28. Learning Goal 6
I will be able to identify ways in which lifestyle, health and age affect a person’s dietary and nutritional needs. (e.g. Lifestyle: active, Health: Diabetes, Age: 50)

29. Group Brainstorm Babies Teenagers Adults Lifestyle
Health Concerns (e.g. diabetes)
Nutritional and Dietary requirements