Consumer interests and concerns

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  • Course: Nutrition & Dietetics

  • Topic: Consumer Interests and concerns

  • Instructor: Dr. Vimala Edwin

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  • Learning outcome: Discuss consumer information and misinformation about food, Explain consumer related concerns/Interests

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  • Introduction to advances in food technology and its challenges for health professionals

  • Exploring consumer beliefs about food and nutrition and their sources of information

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  • Consumer information on food

    • Shift in the role of food from preventing deficiency diseases to optimizing health and preventing chronic diseases

    • Survey results: Majority of Americans find food and health information interesting but also confusing and conflicting

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  • Consumer misinformation

    • Abundance of nutrition information available on the internet without regulatory safeguards

    • Responsibility of consumers to evaluate the reliability of information

    • Some treat nutrition as a belief system rather than a science

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  • Consumer related concerns/Interests

    • Consumers interested in self-directed care focus on food and nutritional strategies for health and wellness

    • Functional foods, organic foods, food safety concerns, biotechnology, and food irradiation

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  • Functional Foods

    • Definition of functional food as providing health benefits beyond basic nutrition

    • Whole or natural functional foods as the foundation of a healthy eating pattern

    • Examples: Fruits, vegetables, whole grains, nuts, legumes, and fish

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  • Modified Functional Foods

    • Functional foods with added functional ingredients through enrichment, fortification, or other means

    • Examples: Calcium fortified orange juice, omega 3 fatty acids enriched eggs, fermented dairy products

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  • Organically grown foods

    • Consumer perception of organic foods as safer, more nutritious, and healthier

    • Definition of organically grown or produced foods with minimal artificial chemicals, fertilizers, pesticides, antibiotics, or hormones

    • Use of natural fertilizers like manure in organically grown crops, absence of antibiotics or hormones in organically raised animals

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  • Safety concerns with organically grown foods

    • Perception of organic foods as safer, but organic standards do not specifically address safety issues

    • Recent increase in foodborne illness outbreaks from organic food

    • Importance of food safety precautions for both organic and conventional foods

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  • Food safety concerns

    • Prevention of foodborne illnesses from improper handling or storage of food

    • Sources of foodborne illness transmission: within food, on food, unsafe water, human or animal feces

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  • Foods associated with foodborne illness

    • Raw or undercooked foods of animal origin

    • Raw fruits and vegetables contaminated with animal feces

    • Raw sprouts grown under conditions ideal for microbial growth

    • Unpasteurized fruit juice

    • Uncooked food handled by someone who is sick

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  • Foodborne illness

    • Illness transmitted to humans via food

    • Common symptoms: Bloody diarrhea, stiff neck with severe headache, fever, vomiting, dehydration

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  • Actions to reduce the risk of foodborne illness

    • Unsanitary food handling as the major cause of foodborne illnesses

    • Importance of personal hygiene, handwashing, prevention of cross-contamination, thorough cooking, pasteurization, and refrigeration

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  • Food Biotechnology

    • Definition of biotechnology as the process of inserting desirable traits from one plant into another

    • Benefits of biotechnology: Healthier crops, greater yields, resistance to diseases and severe weather, longer shelf life, increased nutritional value, better flavor, potential to alleviate world hunger

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  • Public concern regarding health

    • Concerns about higher risk of toxicity and allergenicity

    • Inability to prove a food is completely safe, only the absence of hazards can be shown

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  • Labelling regulations of food biotechnology

    • Disclosure requirements for genetically engineered foods

    • Use of symbols, words, links, or other means for identification

    • Option for consumers to choose organically produced foods to avoid genetically engineered foods

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  • Antibiotics in the food supply

    • Approved use of antibiotics in food animals for specific situations

    • Contribution to antibiotic-resistant bacteria and potential transmission to humans through the food supply

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  • Antibiotic labelling

    • Labels indicating no use of antibiotics in raising the animal

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  • Food Irradiation

    • Safe and effective technology for preventing foodborne illnesses

    • Reduction or elimination of pathogens, control of insects, and killing of parasites through irradiation

    • Destruction of bacteria, mold, fungi, and insects with radiant energy

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  • Safety concerns with food irradiation

    • Ongoing research on irradiation as part of food safety measures

    • Labelling requirements for irradiated food

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  • Reference: Dudek, Susan G, Nutrition Essentials for Nursing Practice, 9th ed, 2022, Wolters K