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Nutrition: It’s in the can! Nutrition, Convenience and Flavors of Canned Foods Roberta L. Duyff, MS, RD, FADA, CFCS

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Nutrition: It’s in the can! Nutrition, Convenience and Flavors of Canned Foods Roberta L. Duyff, MS, RD, FADA, CFCS Food and Nutrition Consultant, CFA Spokesperson and Author, 365 Days of Healthy Eating from the American Dietetic Association. About the Canned Food Alliance.

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Nutrition:

It’s in the can!

Nutrition, Convenience and Flavors of Canned Foods

Roberta L. Duyff, MS, RD, FADA, CFCS

Food and Nutrition Consultant, CFA Spokesperson and

Author, 365 Days of Healthy Eating from the American Dietetic Association

about the canned food alliance
About the Canned Food Alliance
  • Primary Mission: to educate consumers about the nutrition, convenience and versatility of canned foods
  • Consumer Reach: CFA online at mealtime.org for hundreds of mealtime solutions
  • Leadership: working to help consumers meet the advice from the Dietary Guidelines for Americans 2005 and MyPyramid
canning cooking
Canning = Cooking

Canned food

  • Cooked food, packed for convenience:
    • Canned pear is a cooked pear
    • Fish (canned tuna or salmon) has been filleted and steamed
    • Canned beans have been soaked and simmered to be ready to eat
  • Preservation and safety
  • Payoff in saved time and effort
2005 healthy eating trends
2005 Healthy Eating Trends

Positive nutrition, focusing on:

  • Variety of nutrient-rich foods to get the most nutrition for the calories
  • Health benefits of phytonutrients
  • Balance how much you eat/how much you move

Convenience, recognizing:

  • 24/7 lifestyles

Flavor, understanding that:

  • Taste still reigns
foods for today s dietary guidance
Foods for Today’s Dietary Guidance
  • Food variety
    • From and within every food group
  • Nutrient-dense foods
    • Calories that count
    • “Good” fat sources (tuna, salmon)
    • Potassium sources (fruits, vegetables)
    • Iron sources (chicken, fish, meat, beans)
    • Whole grains: corn counts
  • Foods with phytonutrients
    • Colors of health  Antioxidant power
    • Fiber (beans and more)
    • Heating/canning on bioavailability
      • Lycopene in tomatoes, lutein in corn
research notes canned foods deliver nutrition
Research notes…Canned Foods Deliver Nutrition

Canned, cooked fresh and frozen foods:

  • Comparable in nutrients & fiber, prepared for the table
  • Many fruits & vegetables: high in carotenoids, potassium, folate
  • Canned salmon: higher calcium (canning softens small bones)
  • Canning: no effect on fiber content; may make fiber more soluble

Implications:

  • Canned foods are excellent alternatives to fresh and frozen, providing nutrients expected from any food group
  • If a food is labeled as high in a nutrient, then the form (canned, frozen, or fresh) will not alter that

Source: University of Illinois Nutrition Study, 1997

research notes canned foods deliver phytos
Research notes…Canned Foods Deliver “Phytos”

Flavonoids: canned, fresh and frozen blueberries

  • Blueberries: antioxidant power, regardless of form
  • Canning: no diminished levels of flavonoids measured
  • Some flavonoid levels: canned blueberries slightly higher
  • Juices in canned blueberries: deliver antioxidants

Implications:

  • Canned blueberries:year-round source of antioxidants
  • Unique research design: can apply to comparing phytonutrient levels in processed and fresh forms of other fruits/vegetables

Source: Oregon Health Sciences University Phytonutrient Study

2004, with analysis by U.S. Department of Agriculture

mypyramid cannections
MyPyramid: CANnections

Vegetable Group…

Vary your veggies

Foods:

  • Any raw or cooked vegetable, 100% vegetable juice
  • Fresh, canned, frozen, dried

Daily Recommendation:

  • 2½ cups*

1 cup = 1 cup raw, cannedor

cooked vegetable or juice,

or 2 cups raw, leafy greens

* For 2,000 calorie daily diet

  • In the canned aisle
  • Plenty of color: orange
  • carrots, red tomatoes
  • and green beans
  • No-salt added or low-
  • sodium varieties
  • Veggies with more
  • potassium
  • Ready-to-eat beans
  • of all kinds
mypyramid cannections10
MyPyramid: CANnections

Fruit Group…

Focus on fruits

Foods:

  • Any raw or cooked fruit, 100% fruit juice
  • Fresh, canned, frozen, dried

Daily Recommendation:

  • 2 cups*

1 cup = 1 cup fruit or juice,

½ cup dried fruit

* For 2,000 calorie daily diet

  • In the canned aisle
  • Plenty of color: orange
  • peaches, red cherries,
  • blueberries and green kiwi
  • Varieties in juice, water or
  • light syrup
  • Fruit, some more potassium
mypyramid cannections11
MyPyramid: CANnections

Grain Group…

Make half your grains whole

Foods:

  • Any raw or cooked fruit, 100% fruit juice
  • Fresh, canned, frozen, dried

Daily Recommendation:

  • 6 ounces*

1 ounce = 1 regular slice bread;

1 cup ready-to-eat cereal;

or ½ cup cooked rice, pasta

or cereal

* For 2,000 calorie daily diet

  • In the canned aisle
  • Corn
  • Wild rice
  • Various canned
  • ingredients as whole-
  • grain partners
mypyramid cannections12
MyPyramid: CANnections

Milk Group…

Get your calcium-rich foods

Foods:

  • Milk and yogurt (various flavors), including canned milk; cheese
  • Choose mostly low-fat and fat-free options

Daily Recommendation:

  • 3 cups*

1 cup = 1 cup milk or yogurt,

1½ ounces natural cheese, or

2 ounces processed cheese

* For 2,000 calorie daily diet

  • In the canned aisle
  • Evaporated milk,
  • including fat-free
  • Various canned
  • fruits as partners with
  • yogurt and dairy dishes
mypyramid cannections13
MyPyramid: CANnections

Meat and Beans Group…

Go lean with protein

Foods:

  • Meat, poultry, fish, beans or peas, eggs, nuts and seeds
  • Fresh, canned, frozen, dried
  • Choose mostly lean and low-fat foods

Daily Recommendation:

  • 5½ ounces*

1 ounce = 1ounce meat, poultry or fish;

¼ cup cooked, dry beans;

1 egg; 1 tablespoon peanut

butter; or ½ ounce nuts/seeds

* For 2,000 calorie daily diet

  • In the canned aisle
  • Salmon, tuna with
  • omega-3s
  • Lean proteins:
  • chicken, turkey,
  • crabmeat and shrimp
  • Canned beef, chili
  • Ready-to-eat beans
  • of all kinds
  • Refried beans, baked
  • beans (vegetarian)
mypyramid cannections14
MyPyramid: CANnections

Oils Category…

Foods:

  • Vegetable oils (such as canola, olive, safflower, corn and soybean), mayonnaise, salad dressings and soft margarine
  • “Healthy oils” from other food groups: fatty fish and nuts (meat and beans), olives and avocados (fruit)

Daily Allowance:

  • 6 teaspoons* from all sources

1 tsp. from: 1 tsp. oil, ⅓ounce nuts,

or 1 Tbsp. mayonnaise

or salad dressing

* For 2,000 calorie daily diet

  • In the canned aisle
  • Olives
  • Salmon, tuna with
  • omega-3s
convenience
Convenience
  • Convenient nutrition is always available
    • Fruits, vegetables
    • Nutrition-positioned foods
      • No-salt added (vegetables, broth, beans)
      • Packed in juice or water (fruit)
      • Evaporated fat-free milk, lite coconut milk
      • Packed in olive oil (tuna)
  • Portion control
    • Smaller cans
    • Servings amounts/sizes on label
  • Simple prep
    • Ready-to-heat and eat solutions
  • Can innovations: pop-tops
stock up for convenient nutrition
Stock Up For Convenient Nutrition
  • Prepare for any meal, snack or occasion with

a well-stocked pantry:

    • Canned foods from every food group
    • Assorted pastas, rice and whole grains
    • Herbs and spices
  • Use the pantry as an oversized toolbox
flavor
Flavor
  • Harvested and packed at peak quality

(most preservative free)

    • Flavor is shelf stable: unopened, retains peak flavor for about 2 years
    • Great year round flavor: e.g. canned tomatoes
  • Smart food prep skills retain canned foods’

flavor and nutrition

    • Consumers only need to warm up
    • Long cooking = overcooking
research notes canned foods deliver flavor nutrition
Research notes…Canned Foods Deliver Flavor + Nutrition

Dishes made with canned, fresh

and/or frozen ingredients:

  • Similar nutrient profiles
  • Similar flavor perception

Implications:

  • Ingredients, not their form, determine

a recipe’s nutrient content

  • Good preparation, not ingredient form,

determines flavor qualities

Source: University of Massachusetts Nutrition Study 2000, 40 dishes made with fruits, vegetables, soups, chili, meats, fish and chicken

thank you
Thank You

Visit the Canned Food Alliance online at www.mealtime.org

for many ways to help consumers follow the 2005 Dietary Guidelines and MyPyramid …with convenience and great taste!

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