Transcript Notes 2 (Mr. McCallum)

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 (HB107)
“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
Vitamins
Vitamin A
Vitamin D
 Sources: Milk, liver,
carrots, eggs, green and
yellow vegetables
 Sources: made by
sunlight/found in fish oils
and liver
 Functions:
 maintain healthy skin
and development of
bones
 helps fight infections
 breaks down fat
 Function: helps with
CALCIUM
ABSORPTION in bones
Vitamins
Vitamin E
Vitamin K
 Sources: vegetable oils
and whole grains
 Sources: can be made
in large intestines.
Found in dark green
vegetables
 Function: helps
maintain cell
membranes to build
healthy muscles and
skin
 Function: aids blood
clotting
Vitamins
Vitamin B1 (Thiamine)
Vitamin B2 (Riboflavin)
 Sources: whole grain
products, yeast, meat
 Sources: milk, cheese,
liver, beans, fish, green
vegetables
 Function: helps break
down carbohydrates for
energy
 Functions:
 helps control
chemical reactions
in cells
 helps synthesize fats
Vitamins
Vitamin B3 (Niacin)
Vitamin B6
 Sources: lean meats,
fish, liver, nuts
 Sources: various foods
 Function: energy
reaction in cells
 Function: controls
chemical reactions
Vitamins
Vitamin B12 (Folate)
Vitamin C
• Sources: liver, fish,
green vegetables
 Sources: fruits and
vegetables
• Function:
• proper function of
the NERVOUS
SYSTEM
• RED BLOOD CELL
FORMATION
• 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
become overweight. NEED TO BALANCE
will will
Daily Requirements
Nutrient
Male
Female
Carbohydrates
45-65% of daily caloric intake
Fat
20-35% of daily caloric intake
Protein
Water
10-35% of daily caloric intake OR
0.8 x weight in kg
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 choice Even 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 whiteegg-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-healthcheck-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