1. Additives

2. Food Processors Can Also Use Additives
Some food additives occur naturally
Some food additives are chemical combinations created in a lab
Over 3000 are in use
Monitored by the FDA – Food and Drug Administration
Have specific uses

3. Additives are used to:
Add Flavor – growing and processing conditions can cause loss of or inconsistent flavors
Improving Nutrition
Increasing Shelf Life – delaying spoilage
Maintaining texture – which can be lost during processing
Helping foods age to create new foods
Improve appearance, feel or behavior
Reduce production costs
Cherry pie filling
Cereal box
Raisins are both dried and have sulfur dioxide added
Pickles
Mild cheese vs sharp cheese

4. Objective: Recognize how technology impacts our food supply
What’s In Your Tank?
Objective:
Recognize how technology impacts our food supply

5. What’s In Soda? Yellow 6 Carbonated Water Citric Acid
High fructose corn syrup and/or sucrose
Potassium Benzoate
Natural Flavors
Potassium Benzoate protects taste
Brominated vegetable oil
Acacia
Glycerol ester of wood resin
Red 40

6. Video
Learning seed
24 min
See teaching guide on the website and now saved in my files
Set with your research team and gather answers to worksheet while viewing video. Everyone needs their own copy, but you can confer.

7. Sodium
Sodium is a mineral essential for maintaining the proper fluid balance in the body. We all need some sodium
500 mg per day is needed
Too much sodium can increase blood pressure, which can lead to stroke, heart attack, and atherosclerosis.
1 out of every 3 American adults have high blood pressure
4800 mg is the amount the average American consumes daily
2400 mg a day will be ok for most people. Don’t cross the line!

8. Where is that Sodium hiding??
The average American consumes
11% of their sodium from the salt shaker
12 % of their sodium from inside of food that comes from nature.
77% from processed (additives) foods

9. Predict… Where would you draw the line for: A fast food cheeseburger
¼ tsp = the amount of salt needed everyday

10. Scavenger Hunt
1. Examine the label of the food item at your seat. On the index card write down the name of one of the additives.
2. Each team will get a computer station and an additives glossary. Complete the chart to show at least 5 additives and their functions. If you can describe how the additive is made, you will earn bonus points.

11. To Reduce Additive Intake:
Read the labels and choose items with less sodium
Eat less convenience food
Do more of your own cooking
Eat organic foods.
Organic regulations ban or severely restrict the use food additives, processing aids (substances used during processing but not added directly to food) and fortifying agents commonly used in non-organic foods including preservatives, artificial sweeteners, colorings and flavorings, and monosodium glutamate (MSG). Materials that handlers and processors may use are defined by the U.S. National Organic Program's List of Allowed and Prohibited Substances.
To be labeled an "organic" processed food, 95 per cent of package contents must be organically produced. The 5 percent of non-organic ingredients usually fall in the "additives" category. While most conventional additives are prohibited in processed organic foods, organic foods may contain natural additives, and in some cases, one of several synthetic additives permitted by the National Organic Program. Restrictions as to how a permitted additive may be used may also apply. Some additives found in organic food, especially vitamin fortifying agents, are there for legal reasons.