FOOD TECH- UNIT 4 SAC 1

Recognition of credible sources

Evidence based information

Accurate analysis of data

Nutritional Efficacy

Effectiveness of the nutritional info

High= aligns with the ADG/AGTHE

Low= doesn’t align with the ADG/AGTHE

*principles of research (EAR) used to analyse and assess nutritional efficacy of diets

Assessing Validity of Food Info

S-P-PE-LU-C

Assessing Validity- Source

• Comes from a reliable and credible source (who wrote or published the article)

• Reputable

• Published by reputable organisations (Uni, Gov, Councils)

Assessing Validity- Purpose

• Reason for the publication

• Why it has been written

• Share factual info/advice OR sell a product

Assessing Validity- Presentation of Evidence

• accuracy of info (is it reliable and correct)

• based on evidence info and scientific facts/ research?

• are facts cited and verified?

• graphs and tables presented/ stats?

• is it facts or opinion?

Assessing Validity- Language used

• appropriate for reader to understand (scientific article uses technical terms)

• genderal public= less technical language

• emotive, technical, informative, factual?

• unbiased

• facts no view points

Assessing Validity- Context

• reason for article

• reference journal, date

• what study was about

• was it peer reviewed

• is it latest/ up to date evidence (last 10 years)

• factual info?

Evaluating Sources

Currency= is info up to date?

Relevance= Suit my purpose?

Authority= The source (an expert or bias info)

Accuracy= Fact or opinion & references

Purpose= To inform? To persuade? To sell?

Food Trends

• long lasting

• remains a favourite/ popular for a extended time

Fad diets and Fad foods

• short lived

• intense

• exaggerated claims

• limited scientific basis

• newly discovered foods or pills

• restrictive

• influences or celebs indorce

Weight loss

• GP consult

• slowly loose weight

• educate

• less fat, sugar, salt

• portion size

• 5 food groups/ promote balanced meals

• exercise

Weight loss companies

• fee to participate in program

• profit

• rapid weight loss

• cut out food groups

• may not educate

• replacement suplements

Nutrient supplement companies

• general public= unnecessary

• capsuals, powders, shakes, gummies

• starting to add to food

Strategies used by companies

• exaggeration/ false claims

• lack of evidence

• fear factor/ scare consumers

• scientific language

• Uniqueness/ feel happier

Assessing weight loss products and supplements

CEE

Commercial gain= Who is it targeting? Who is making profit?

Ethics= Is the info correct? Is it morally right? True? Is anything misleading?

Effectiveness= Short term benefits? Long term benifits? Evidence to back this up?

Madatory food labels

• helps consumers make desisions

• reassurance

• distinguash between food products

• informed

Comparing foods

per 100g or 100ml not by per serving

Nutrition content claims

a claim about the content of certain nutrients in a food

eg. low in fat

eg. high in fibre

before making these claims companies must check product meets set criteria

Health claims

inform consumers of relationship between a food and health effect

General level health claims

• refer to presence of a nutrient

• the effect that nutrient will have on health

eg. calcium for healthy bones and teeth

High level health claims

• reference a serious disease/ condition or biomarker of a serious disease

• presence of nutrient

• realtionship between

eg. calcium may reduce osteoporosis in people over 65

eg. folic acid reduces foetal neural tube defects

How to limit saturated fats

• low in fat foods

• different cooking methods (avoid frying)

• lean meats

• olive/ veg oils

How to limit sugar

• unsweatened variety

• natural sugars

• fruit

• honey

How to limit salt

• low sodium alternatives

• limit adding salt

• different seasonings

• no processed meats