1. Taking a closer look at the foods that we eat.

2.  What kinds of claims can be made about the link between sugar and diabetes, obesity, heart disease, weight gain and tooth decay?  What claims have the most evidence? Based on the evidence, and that fact that some of the evidence is inconclusive, what health recommendations would you make about sugar consumption?

3.  Claims- to assert or maintain as a fact: She claimed that he was telling the truth.  Evidence-that which tends to prove or disprove something; ground for belief; proof.  2.something that makes plain or clear; an indication or sign: His flushed look was visible evidence of his fever.  Retrieved from Dictionary.com

4. WHAT IS A FOOD ADDITIVE?  Any substance added to food.  Direct- added to a food for a specific purpose  Indirect-become part of the food due to packaging, storage, or other handling.  Must prove to form safe before permitted to add to food. FUNCTION OF FOOD ADDITIVES  To Maintain Safety and Freshness  Slow mold  Control contamination and possible food borne illness  To improve or maintain nutritional value  Make up for any lacking nutrients in your diet  Improve taste, texture, and appearance  Enhance taste  Improve appearance  Help texture  Aid in appearance

5.  Have been used for many years to preserve, flavor, blend, thicken, and color foods.  Strictly studied, regulated, and monitored.  Federal regulations require evidence that each substance is safe before added to food.

7.  Americans consume on average more than 200 calories each day from sugary drinks  Four times what they consumed in 1965  Strong evidence indicates this has been a major contributor to the obesity and diabetes epidemics.  the American Heart Association found that the average American eats 22 teaspoons of “added” sugars per day.  For your reference, 1 teaspoon is 4 grams of sugar.  A can of coke has 39 grams of added sugar, or almost 10 teaspoons of sugar.  Recommendations:  Men no more than 9 teaspoons of added sugar per day  Women- no more than 6 teaspoons of added sugar per day.

8.  Sugar Toxic????? Sugar Toxic?????

9.  More research is also needed on the safety of artificial sweeteners.  There is no clear evidence that the artificial sweeteners sold and used in the United States are linked to cancer or coronary heart disease risk in humans.

10.  Substances used in place of sugar or sugar alcohols.  Can help people who are trying to lose weight  Provide sweetness without adding extra calories  Can help prevent tooth decay and control blood sugar for diabetes patients  Chemically processed

11.  Aspartame- Equal– 220 times sweeter than sugar  Sucralose-Splenda– 600 times sweeter than sugar  Saccharin- Sweet-n-Low– 200-700 times sweeter than sugar  Monk Fruit- 150-200 times sweeter than sugar  Acesulfame K- Sweet One  Neotame

12.  Crave Sugar Crave Sugar  What is released when we eat sugar?  How does the brain crave sugar?  Brain on Sugar Brain on Sugar

13.  Natural sugar is the kind of sugar contained in fruits, vegetables, and other plants.  Natural sugars occur most plentifully in fruits, which is what gives them their sweet taste.  In the United States, sugars that have been refined or processed, even minimally, cannot be sold under the “natural” label.

14.  To date, the FDA has approved the use of five artificial sweeteners; each one is far sweeter than regular sugar. (55) They include: Bellisle F, Drewnowski A. Intense sweeteners, energy intake and the control of body weight. Eur J Clin Nutr. 2007;61:691-700.55Eur J Clin Nutr Artificial sweetenerBrand namesSweetness as compared to sugar AspartameEqual ®, NutraSweet ®, others180 times sweeter than sugar Acesulfame-KSunett ®, Sweet One ® 200 times sweeter than sugar SaccharinSweet’N Low ®, Necta Sweet ®, others 300 times sweeter than sugar SucraloseSplenda ® 600 times sweeter than sugar NeotameNo brand names7,000 to 13,000 times sweeter than sugar

15.  One natural low-calorie sweetener, stevia, has not yet been evaluated by the FDA.  Stevia is about 300 times sweeter than sugar.  There are no long-term studies of the health effects of stevia.

16.  Fruits and Sugar Fruits and Sugar

18.  How are GMOs created? How are GMOs created?  Genetically Modified Organism (GMO) - Myths and Truths Genetically Modified Organism (GMO) - Myths and Truths  What are your thoughts on Genetically Modified Foods after watching this clip?

19. GENETICALLY MODIFIED MORE THAN 70 MILLION ACRES SINCE 1986.  Does not require labeling.  Process of breaking the natural boundaries that exist between species  Produces desired traits  Example: genes from salmon can be spliced into tomatoes to make them more resistant to cold weather HYBRIDIZATION  The fertilization of the flower of one species by the pollen of another species or artificial cross pollination.  Needs to be more research done on the effects of these new crops on the environment and on the people eating them long term.

20.  Up to 80% of processed foods in the U.S. have something that's been changed by man from the way it would grow on its own.  This happens at plant's genes.  Key crops include corn, soybeans, and cotton. (Yes, cotton products are in foods.)

21.  In the U.S., three groups play a role in bringing GM products to grocery store shelves.  The EPA rates GM plants for their effects on the environment  USDA decides whether the plant is safe to grow -- it won't harm other plants or animals.  The FDA decides whether the plant will make anyone who eats it sick.

22.  More food: These plants can help farmers boost their yield by making crops that can live through a drought or the cold and resist disease.  Less stress on the environment: Supporters say using science to make the changes is better for the planet than older farming methods. Crops built to resist pests lower farmers’ need for toxic chemical pesticides.  Better products: Scientists can create crops that contain vital nutrients.  The rise of superweeds: Crops built to withstand herbicides could breed with each other and transfer their genes to weeds.  Health problems: The process often mixes or adds proteins that don’t exist in the original plant could create new allergic reactions. They also worry that foods made to resist disease and viruses will linger in your system after you eat them, and that could make antibiotics less effective.  "Frankenfood" fears: The long- term effects of adding new genes to common crops are still unclear.

23.  The bottom line: If you live (and eat) in the U.S., unless it’s otherwise stated -- or it’s certified organic -- it’s a safe bet that your food is GM. Makers who don’t use GM ingredients clearly say so on labels.  Food companies like Nature’s Path and Gerber baby food choose to use non-GM ingredients. The fast food chain Chipotle removed GM foods from its menu. Whole Foods Market promises to label all GM products at its U.S. and Canadian stores by 2018.

25.  Refers to the way farmers grow and process agricultural products  Fruits, vegetables, grains, dairy, and meat.  Designed to encourage soil and water conservation and reduce pollution  Do not use conventional methods to fertilize and control weeds.  Use natural fertilizers, crop rotation, or mulch to manage weeds.

29.  No generally accepted definition of “local food”  Typically involve smaller farmers, heterogeneous products, and short supply chains  Farmer’s perform marketing functions: including storage, packaging, transportation, distribution, and advertising.

34.  Food Additive Overview Food Additive Overview http://www.fda.gov/Food/IngredientsPackagin gLabeling/FoodAdditivesIngredients/ucm0942 11.htm  http://www.webmd.com/food-recipes/truth- about-gmos?page=1 http://www.webmd.com/food-recipes/truth- about-gmos?page=1