ch 10 consumer interests and food access

Consumer Interests and Concerns

“Junk Science”

using research but it isnt necessarily good, favorable, or the majority result

“Spinning” information

a favorable slant on info or a study; a type of misinformation

natural functional foods

• foods that are not modified in any way

• ex: whole fruits, vegetables, whole grains, nuts, legumes, and fish

functional foods

“whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health…” - The Academy of Nutrition and Dietetics

Modified functional foods

• have one or more functional ingredients added

• May occur through enrichment, fortification, or other means

• Ex: Calcium fortified orange juice, Fermented dairy products, Omega-3 fatty acid enriched eggs

Functional Foods - Nutraceuticals

• isolated, modified, and/or synthetic bioactive components that are typically given as a dietary supplement

• substances are extracted from food or food components

Functional Foods - Medical foods

• foods formulated to meet nutrient needs of a patient

  • Enteral tube feeding formula

• used in the dietary management of a disease and/or medical condition under the supervision of the physician

Organically Grown Foods - safety

• must be free of artificial preservatives, colors, and flavors and be made from organic ingredients, with few exceptions

• standards do not specifically address safety issues such as microbial or chemical hazards

• Increase in Foodborne illness outbreaks reported in recent years

  • parallels the increase in organic food intake

• Research on organic vs. conventional produce contamination is inconclusive

• Food safety precautions are necessary with all foods

Organically Grown Foods - Nutritional Value

• Evidence that organic food is more nutritious than conventional food is relatively scarce

  • difficult to reliably measure nutritional differences due to many variables

    • soil quality, farming practices, etc.

Organically Grown Foods - Impact on Health

• No clear link between antioxidant levels and food type consumed.

• Organic diets have fewer pesticides with lower toxicity than conventional foods.

• Organic animals have the potential to reduce antibiotic resistant infections in humans

  • Antibiotics not used in organically raised animals

• All milk contains growth hormone which is naturally occurring but also may be given to increase milk production

Organically Grown Foods - Organic Labeling

• Strict national standards

• Overseen by the USDA

• meets criteria that define the four official organic categories

  • 100% Organic

  • Organic

  • Made with Organic Ingredients

  • Contains Organic

Organic Labeling - 100% organic

• all ingredients must be certified (except salt and water)

• crop must be grown without fertilizers and pesticides

• natural products (compost, manure) and chemicals (sulfur, nicotine) may be used may be used when growing the food

• livestock must be raised on 100% organic feed

• hormones and antibiotics prohibited

• may include USDA organic seal and/or _____ claim

Organic Labeling - Organic

• at least 95% of ingredients must be certified organic

• may include USDA organic seal and/or _____ claim

Organic Labeling - Made with Organic Ingredients

• at least 70% of the ingredients must be certified organic

• may state “made with organic…(insert up to 3 ingredients or ingredient categories)”

• cannot use organic seal, represent finished product as organic, or state “made with organic ingredients”

Organic Labeling - Contains Organic

• less than 70% of ingredients are certified organic

• may only list organic ingredients on the ingredient list (ex: “ingredients: water, barley, organic beans…”)

• cannot use organic seal or the word “organic” on the display panel

Organic food is usually ____ expensive

more

what should be done before eating fruits and veggies?

thoroughly rinse under running water and discard the outer leaves, where appropriate, reduce exposure to natural dangers (bacteria) and man-made risks (chemical residues)

Norovirus ingestion

• most common foodborne illness

• onset 1-2 days

• comes from fruits, veggies, shellfish, and any food handled by an infected person

• causes explosive vomiting/diarrhea

Salmonella ingestion

• second most common foodborne illness

• onset 6-72 hrs

• comes from meats/eggs, fruits/veg, spices, nuts, sprouts

• causes N/V/D, may lead to long-term arthritis

Clostridium Perfringens ingestion

• onset 8-16 hrs

• comes from “cafeteria germ” associated with steam tables

Shiga-toxin producing E. coli ingestion

• onset 3-4 days

• comes from beef, unpasteurized milk/juices, raw fruits/veg

• 5-10% of people may develop hemolytic uremic syndrome which can cause kidney failure

Listeria ingestion

• not the most common foodborne illness but it’s the leading cause of death from foodborne illness

• Onset of symptoms may take several days, or even up to a few months

• comes from raw milk, soft cheeses, deli meats

• pregnant women more susceptible

• hardy bacteria that can tolerate salty/cold environments

Foodborne illness

• Most common symptoms of foodborne illness may be mistaken for the flu; N/V/D, fever, abdominal pain, headache

• Most cases are self-limiting and run their course within a few days

• Infants, pregnant women, older adults, and people with compromised immune systems are particularly vulnerable

• Major cause is unsanitary food handling

Foodborne illness - Symptoms that warrant medical attention

• bloody diarrhea

• a stiff neck with severe headache and fever

• excessive diarrhea or vomiting

• any symptoms that persist for more than 3 days

Preventing foodborne illness

1. Hand washing

2. Preventing cross contamination between raw and cooked foods

3. Check food temperatures while cooking

4. Chill leftovers within 2 hours

Food biotechnology is also known as

Genetically Engineered or Genetically Modified

Food biotechnology

• Combines plant science with genetics to improve food

• FDA claims there are no risks of this

• Positive results:

  • Healthier crops and greater yields

  • Greater resistance to severe weather

  • Longer shelf life and increased freshness

  • Higher nutritional value

  • Better flavor

  • Improved characteristics

  • New food varieties through crossbreeding

  • Potential benefits to alleviate world hunger

    • Produces more food on less acreage

Food biotechnology - regulation

• does not require mandatory labeling unless the food contains new allergens

• Must meet the same requirements as foods from traditionally bred plants

• Any safety and other regulatory concerns expressed by the FDA must be resolved before the food product can be brought to market

Food biotechnology - Public Concerns Regarding Health

• Unwanted changes in nutritional content

• The creation of allergens

• Toxic effects on bodily organs

Food Biotechnology - Environmental Concern

• use of Roundup → development of glyphosate-resistant weeds → use of more toxic herbicides → higher concentrations of chemicals in nearby ecosystems → damages environment

• goal should be to support safer, improved products and oppose those with risks

Bioengineered foods

foods that contain detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature

Antibiotics in Food Supply

• approved for use in food animals under specific situations:

  • to treat disease in animals that are sick

  • to control disease in a group of animals when some of the animals are sick

  • to prevent disease in animals that are at risk for becoming sick

• antibiotics are no longer given to healthy animals due to the growth of antibiotic-resistant bacteria

Food Irradiation

• safely used to reduce or eliminate pathogens that can cause foodborne illness

• Sometimes referred to as “electronic pasteurization”

• Federal law requires these foods to be labeled

• endorsed by the WHO, CDC, and USDA

Food Access

• influenced by socioeconomic status & access to transportation

• The ability to choose a healthy diet is impaired when there is limited access in general but especially to a variety of culturally appropriate, healthy, affordable foods

Food Insecurity

describes households whose access to adequate food is limited by a lack of money and other resources

Food insecure populations

• household incomes near or below the federal poverty line

• Households with children, particularly those headed with single men or women

  • no dual-income situation

• Women and men living alone

  • no dual-income situation

• Black and Hispanic-headed households

• households in principal cities

Food Deserts

• Primarily in Low-income areas

  • At least ½ a mile from a supermarket/grocery store in an urban area

  • >10 miles in a rural area

• Poor access to healthy foods may lead to poor diet quality

  • Increased risk of chronic disease

  • factors include cost of food, income, knowledge about nutrition