Human Biology 11

Mr. McCallum

December 9th, 2013

Food Labels, Marketing and Advertising

Specific Curriculum Outcome (SCO)

Examine the influence of food labels, marketing techniques, and advertising on consumers and public health (HB-107)

“Let’s get FOODucated”

Match up the five food items with their corresponding list of ingredients.

Make sure to note how you made your decisions and we will discuss them shortly!

Nutrition Review

Vitamins• ORGANIC COMPOUNDS found in all kinds of foods

• Help control CHEMICAL REACTIONS in the body (metabolic activity)

• Helper molecules for BREAKING DOWN and USE of NUTRIENTS

• Needed for proper GROWTH

• Sources include fruits and vegetables

VitaminsVitamin A

Sources: Milk, liver, carrots, eggs, green and yellow vegetables

Functions: maintain healthy

skin and development of bones

helps fight infections breaks down fat

Vitamin D

Sources: made by sunlight/found in fish oils and liver

Function: helps with CALCIUM ABSORPTION in bones

Vitamins

Vitamin E

Sources: vegetable oils and whole grains

Function: helps maintain cell membranes to build healthy muscles and skin

Vitamin K

Sources: can be made in large intestines. Found in dark green vegetables

Function: aids blood clotting

Vitamins

Vitamin B1 (Thiamine)

Sources: whole grain products, yeast, meat

Function: helps break down carbohydrates for energy

Vitamin B2 (Riboflavin)

Sources: milk, cheese, liver, beans, fish, green vegetables

Functions: helps control

chemical reactions in cells

helps synthesize fats

Vitamins

Vitamin B3 (Niacin)

Sources: lean meats, fish, liver, nuts

Function: energy reaction in cells

Vitamin B6

Sources: various foods

Function: controls chemical reactions

Vitamins

Vitamin B12 (Folate)

• Sources: liver, fish, green vegetables

• Function: • proper function of

the NERVOUS SYSTEM

• RED BLOOD CELL FORMATION

Vitamin C

Sources: fruits and vegetables

• Function: helps MAINTAIN BODY TISSUES including tendons, cartilage, ligaments, bones

http://www.youtube.com/watch?v=46wUJ0l2rjA

Minerals Minerals are INORGANIC elements that are

essential to bodily functions.

They DO NOT NEED TO BE DIGESTED

NEEDED FOR HEALTHY TISSUES

i.e. strong bones, teeth, muscles, nerves, blood etc.

Minerals• Calcium

Sources: milk, cheese, grains, beans Functions: FORMS BONES, aids in BLOOD

CLOTTING, controls MUSCLE CONTRACTIONS

• Phosphorus

Sources: milk, cheese, grains, beans Functions: BONE FORMATION (incl. teeth),

CELLULAR REACTIONS (ATP)

Minerals• Iron

Sources: meat, liver, whole grains, nuts, green vegetables

Functions: OXYGEN TRANSPORT IN RED BLOOD CELLS. Helps OBTAIN ENERGY from other nutrients

• Iodine Sources: seafood, iodized table salt Function: essential for NORMAL CELL

METABOLISM

Water• ESSENTIAL FOR ALL BODILY ACTIVITIES

• This is the medium/environment for chemical reactions

• Used to DISSOLVE MATERIALS, carry them around the body and use them in energy reactions

• Helps MAINTAIN BODY TEMPERATURE

• We can take it in directly, or consume it in our food

• The human body is composed of approximately 60% water

http://www.youtube.com/watch?v=goBmkTL6rzc

A Balanced Diet • You must have the 6 essential nutrients in the CORRECT

PROPORTIONS of your diet.

• If there is not enough protein, you will not be able to grow properly and you will not be able to repair yourself i.e. wounds will not heal properly. GROWTH and REPAIR

• If you do not have enough energy containing foods you will feel very tired, you will not have enough energy. LACK OF ENERGY

• If you have too many energy containing foods you will will become overweight. NEED TO BALANCE

Daily Requirements

Nutrient Male Female

Carbohydrates 45-65% of daily caloric intake

Fat 20-35% of daily caloric intake

Protein10-35% of daily caloric intake OR

0.8 x weight in kg

Water 3.3L/day 2.7L/day

Stoplight from Friday’s Class Vitamins and Minerals

Organic and Inorganic compounds used in various bodily processes, coming from multiple sources

What is iodized table salt?

Table salt, combined with iodine - cheap and effective way to ensure that the population is receiving adequate intake (thyroid)

How do we take in water without directly consuming it?

Through the food we eat – water content in vegetables, etc.

The types of amino acids

Essential and non-essential amino acids

“Fork in the Road”

Brown Egg vs. White Egg

Brown Egg vs. White Egg

1. You pick brown eggs over less-nutritious white.

Result: Up to a 25% price premium paid for what is, basically, an aesthetic choiceEven in the era of fancy omega-3 eggs, brown eggs retain a certain rustic allure. But a large brown egg contains the exact same proportion of white and yolk, and the same nutrients, as a white egg. Brown eggs simply come from a different breed of hens, which are often bigger birds and require more feed than standard white-egg-laying hens. Those costs are usually passed on, adding to brown eggs’ “specialness.”What to do: Choose by wallet or style sensibility; either way, you’ll pick a good egg.

Ground Beef vs. Ground Turkey

4. You trade ground turkey for ground beef in recipes to save sat fat.

Result: Unless you’re careful, not much savings over lean beef.Turkey breast is lean, but dark meat isn’t, and some ground turkey contains both. A quarter pound of regular ground turkey contains 3g sat fat. Compare that to only 2.5g in the same amount of sirloin. Ground turkey breast, on the other hand, has just half a gram of sat fat, so the right cut of turkey is a significant fat-cutter.What to do: Read the label; buy the lean.

Sorbet vs. Ice Cream

43. You always choose sorbet over ice cream

THE RESULT: You miss out on ice cream’s nutritious qualities.THE FIX: The beauty of sorbet lies in its simplicity: It’s basically just frozen, sweetened fruit juice. However, while sorbet is “light” in the fat department, keep in mind that it’s not like eating fruit. It does contain calories, mostly from sugar—many sorbets contain three times more calories (thanks to added sugar) and fewer vitamins (thanks to the extra water) than 1 cup of the actual fruit. Compared to ice cream, sorbet saves on calories and saturated fat, but you’ll also see less protein and calcium—1⁄2 cup of ice cream contains 2 to 4g of protein and 80 to 130mg calcium. Plus, the amount of sugar in ice creams and sorbets is about the same.

Egg Whites vs. Egg Yolks

54. You buy eggs fortified with Omega-3s but only eat the whites

THE RESULT: You miss out on the omega-3s.THE FIX: Omega-3-fortified eggs come from chickens that have been fed a diet supplemented with omega-3 fatty acids (often from flaxseed), but if you eat only the whites to save on fat and calories, you’re missing out on those healthy fats and a host of other nutrients. True, the yolk contains 1.6g of saturated fat, but it also has 2g of monounsaturated fat and 0.7g of polyunsaturated fat, plus folate, calcium, beta carotene, and iron.

Salad Dressing vs. None

46. You skip the dressing on your salad

THE RESULT: You may be missing out on healthy fats and the ability to absorb the salad’s nutrients.THE FIX: Salad dressings are all over the nutritional map. Some, such as blue cheese, are hefty in sat fat (1.2g per tablespoon) and others, such as balsamic vinaigrette, provide a good dose of healthy fats (1g of monounsaturated and 1.3g of polyunsaturated, with 0.4g sat fat). When purchasing a bottled dressing, shift your focus away from total fat. The nutrition label’s number for total fat includes bad fats and good fats, so it is misleading. Instead, look at the specific types of fat listed under total fat; aim for more mono- and polyunsaturated fats, less saturated, and no trans. Oil and vinegar–based dressings are generally high in healthy fats. In addition to the good-for-you components of dressings, those fats add rich texture and flavor and also help you absorb the fat-soluble nutrients (vitamins A, D, E, and K) found in salad.

Sports Drinks vs. Water

35. You down a sports drink after your 30-minute workout

THE RESULT: More liquid calories than you need.THE FIX: Sports drinks contain carbohydrates and electrolytes, such as sodium, potassium, and chloride, and are designed to rehydrate and keep energy levels high. Electrolytes assist in cellular function and regulate fluid balance—life-saving in cases of severe fluid loss. They’re also lost through sweat during exercise. How-ever, unless you’re active at a high intensity for more than 60 minutes per workout or are exercising in very hot conditions, you don’t need sports drinks. Water and a balanced diet will keep you hydrated and supply all the electrolytes you need. If you’re concerned about calories— and that’s one reason you’re at the gym in the first place—read the labels. To provide bona fide energy, a drink must contain calories, and that usually means sugar. Some beverages have two to three servings per bottle. If you drink the whole bottle, that can easily translate to more than 200 calories, which could be more than you burned during your workout.

Real Fruit vs. Made With Real Fruit

44. You get your fruit servings from products "made with real fruit"

THE RESULT: Not always much fruit.THE FIX: Some seemingly fruity foods may contain as little as 2% real fruit. Or the fruit may be juice concentrate, a form of sugar. Bottom line: Check the ingredients to see how far down the “real” fruit falls on the list.

Concentrate vs. Non-Concentrate

38. You avoid juice from concentrate

THE RESULT: You miss out on a good form of juice.THE FIX: Juice made from concentrate is the same as the original juice. The only thing missing is most of the water. Extracting water reduces juice volume and weight, making it easier to ship. When water is added back to the concentrate, the product is labeled “reconstituted” or “made from concentrate” and generally has the same nutrition profile as the original juice. The exception is if sugar is added when the juice is reconstituted. Check the ingredient list to be sure.

Whole Grains vs. “Whole Grains”

28. You choose products "made with whole grains" to up your whole-grain intake

THE RESULT: You may not be getting all the whole grains you think you are.THE FIX: When this phrase appears on a package, it doesn’t mean “made exclusively with whole grains.” No regulations govern the specific percentag, so while the product will contain some whole grains, the rest of the ingredients could include refined flour, which offers significantly fewer nutritional benefits. The Whole Grain Stamp requires at least 8g of whole grains per serving, so it’s a good guide. Look for it on packages to help you get closer to the daily goal of 48 grams.

Health Claim vs. Healthy

 23. You assume a product with a health claim is healthy

THE RESULT: You may not be getting exactly what you think.THE FIX: Packages are rife with all sorts of statements claiming that the product is new, improved, and better for you. Sometimes that’s true, but those claims don’t always tell the full story. Specific health claims, such as “lowers cholesterol,” are usually carefully regulated, but health implications made on food labels get into the undefined gray area of packaging.

Food Labels, Marketing, and Advertising

FOOD LABELS

Can be misguiding

Need to pay attention to serving size, etc.

Programs

What kind of information do we find on a food label?

Serving Size, Calories, % Daily Value, 13 Core Nutrients (fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, sugars, proteins, vitamin A, vitamin c, calcium and iron)

*13 core nutrients MUST be placed on the food label

Heart and Stroke Foundation’s Health Check Symbol

“All Health Check grocery products and menu items are evaluated by the Heart and Stroke Foundation’s registered dietitians. To earn the Health Check symbol, every food or menu item in the program must meet nutrient criteria, established by Health Check, based on the recommendations in Canada’s Food Guide.”

http://www.youtube.com/watch?v=mucu1cN8HD4

Health Check Symbol is purchased by food companies

http://www.cbc.ca/news/canada/windsor/harvey-s-health-check-burgers-questioned-1.1312007

PC’s Blue Menu

For many Canadians, making healthier choices is something they'd like to do, but it seems like a lot of work. So we've made it easier. How? Blue Menu products won't sacrifice great taste in the pursuit of healthier choices. We make eating less fat, less sodium, more fibre, and more Omega-3s plus other nutritional benefits, delicious. With President's Choice Blue Menu products, healthier choices are within reach.

http://www.youtube.com/watch?v=xO2AEtYRmIQ

ADVERTISING

Can you think of any examples of effective food advertising?

How is the food industry targeting specific consumers?

Video tomorrow in class will illustrate the world of food advertising.

Question to PONDER

What do you think is the largest success of the modern food industry?

HINT: It’s often on the breakfast table.

EXIT TICKET