Food and nutrition.pdf

32 Diet and HealthThe Importance of Diet to HealthThe importance' of diet to health, especially in the prevention and cureof illness, is slowly becoming apparent. We endeavour to provide youwith more than the basic, and usually inaccurate information on diet andnutrition. So whether you are a registered dietitian and want to brush upon the immense amount of information, or whether you just want to findout, for the first time what you should be eating. This topic is as arguableas religion, politics and sex. There are always many different opinionsrelating to diet and nutrition.Misleading Food LabelsWith increasing consumer awareness of nutrition, and the influenceof nutrients on dietary related diseases, the need for accurate andstandardization of nutrition labeling is apparent.The eating habits of Americans have changed extensively since theturn of the century. Changes have occurred in the composition of foodsbecause of improved production methods, new varieties, and advancesin food processing.The primary changes in the past 70 years have been an increase inthe percentage contributed by fats, oils, sugars, and sweeteners and adecrease in the percentage contrtbuted by grain products. Although nochange has occurred in the amount of protein consumed, a greaterproportion now comes from animal sources. Dietary fibre is considerablybelow the recommended level. In general, intakes of vitamins and mineralsare adequate in the United States today.From a general marketing standpoint, it is readily apparent thatnutrition "sells" to today's consumer, making nutrition an integral partof product development and promotion. Consumer feedback is a powerfulmechanism for manufacturers in developing new products that providethe health and nutrition characteristics sought by the public. Foodmarketers guard a product's front panel with fervour for the purpose ofpromotion and competition, they oppose any labeling proposals thatthreaten their control of this part of food packages.Americans are increasingly aware of health risks associated withsodium, fat, and cholesterol and report eating less salt, red meat, butter,whole milk, and eggs.Studies on the use of food labels reveal that consumers wantcomprehensive nutrition information. About half of consumers report thatlabels fail to provide all the information they desire and that moreinformation should be provided on caloric, fat, and sodium content.Laboratory analysis provides quantitative nutrient information fornutrition labeling of food products. Considerable improvement is needed