1. Educating Producers and Consumers Unit 9 NS430 Whole Foods

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

3. 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

4. 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?

5. 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)

6. 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

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

8. 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

9. 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%

10. 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

11. 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.

12. 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

13. 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.

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

15. 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

16. 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

17. 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

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

19. 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.

20. 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

21. 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

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

23. 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

24. 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

25. 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

26. 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

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

28. 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

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