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Cooking for the Changing Eating Habits of Americans

Cooking for the Changing Eating Habits of Americans

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Cooking for the Changing Eating Habits of Americans

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  1. Cooking for the Changing Eating Habits of Americans Joe K. Wilson Cedar Lake Bible Conference Center 13701 Lauerman St. Cedar Lake, IN 46303 219-374-5941 joekwilson@msn.com CCCA San Antonio December 1, 2005

  2. Cooking for the Changing Eating Habits of Americans • Old Camp Food Paradigm • Commodities are us! • Mac and cheese….again! • Fat is flavor! • Salads are for sissies! • Variety…who needs it?

  3. Cooking for the Changing Eating Habits of Americans • Old Paradigm Was Good Enough • No competition. • It’s camp food—what do you expect? • No fast food environment. • Schools and colleges weren’t as “high end.” • Kids ate what was set in front of them. • No food allergies or intolerance, vegans, or bottled water. • No lack of exercise.

  4. That was Then…This is NOW! • Today’s Consumer: • More educated • Higher expectations • Routinely eating away from home • Emphasis on healthy eating • Greater nutrition awareness

  5. Today’s Consumer • Prohibition Against Certain Foods: • Vegan diet • Low carb • Lactose intolerant • Gluten intolerant • Food allergies • Low sugar • Low fat

  6. Cooking for the Changing Eating Habits of Americans Parents and guests are expecting food to be prepared and presented with a new health-conscious mindset. Do you have one?

  7. Current Food Trends • Atkins or low-carb diet • Low sugar • Eliminating trans fat • New USDA Food Pyramid • Whole grains • Organic and natural foods • Vegan diet • Food allergies and intolerance

  8. Low-Carb Diet • A.C. Nielsen: 162% increase 2003-2004 • Sales declined 3rd Quarter 2004 • Sales fell again February 2005 • Atkins Nutritionals bankrupt Fall 2005 • Lost $340 million last year • Low carb lifestyle has peaked

  9. Low Carb Recipes

  10. Low Carb Tortillas

  11. Wrap It Up

  12. Low-Carb Lessons • Offer low-carb options • Fruit • Salads • Low-carb wraps instead of bread • Big lesson: taught people to watch what they eat.

  13. Low-Carb Lessons: Focus on “Good Carbs” • Eliminate “bad carbs:” • Low nutrition, high calories • “White foods:” sugar, flour, rice • Use “good carbs:” • Whole grains • Beans • Vegetables • High fiber

  14. Low Sugar Diets • Avoid empty calories and increase the nutritional value of your diet • Maintain stable blood sugar levels • Control cravings for sweets • Balance your diet • Keep energy high http://shapefit.com/lowsugar-diet.html

  15. Low Sugar Diets “Are you constantly coping with sugar highs and lows? Do you suffer from uncontrollable cravings, shakes and/or dizzy spells? Get your blood sugars in check. Reduce the mood swings, hunger pains and other uncomfortable side effects by following a well-balanced meal plan with all the right foods.” http://shapefit.com/lowsugar-diet.html

  16. Low Sugar Diets: Adaptation • Sugar free dessert alternatives • NSA (“no sugar added”) pie or ice cream • Fresh fruit • Sugar free beverages • Search “sugar free desserts” on line

  17. Recipesource.com

  18. Trans Fats • Definition: bubbling hydrogen gas through vegetable oil • Examples: • Solid shortening • Hard margarine • Snack foods cooked in the above • Pie crusts made with the above • Raise LDL (“bad”) cholesterol

  19. Trans Fats: Government Action • FDA: mandatory labels 1/01/06 • New York City: voluntary ban • Denmark: trans fat limits • Canada: may follow

  20. Trans Fats: Restaurant Action • Quizno’s: removed all trans fat • Fazoli’s: 50 items w/o trans fat • Jason’s Deli: removed all trans fat

  21. Jason’s

  22. Adapting Trans Fat Free • Trans fat or saturated fat? • Change hydrogenated to healthy: • Olive, Peanut, Canola, Sunflower • Change to trans-fat-free alternatives • Crisco, Fleischmann’s, Promise • Ask your food vendor • Switch from fried to baked

  23. Trans Fat Free Snacks • Wheat Thins • All Frito Lay products • Triscuits and Oreos • Goldfish crackers • Check the label

  24. New USDA Food Pyramid

  25. New Food Pyramid: Key Points • Grains: whole grain cereal, bread, etc. • Vegetables: more dark green types • Fruits: variety and less fruit juice • Milk: fat free • Meat and Beans: • lean meat baked, broiled or grilled • Include fish and beans

  26. Focus on Whole Grains

  27. Focus on Whole Grains • Use whole wheat bread • Try brown rice or whole wheat pasta • Popcorn • Listed first on the label: • Whole oats, whole rye, whole wheat • Wild rice • Avoid on the label: • Multi-grain, stone-ground, 100% wheat • Cracked wheat, seven-grain, bran

  28. Snacks

  29. Next Trend: Organic Foods • Definition: • “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. • It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.” • “Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil, and water.” National Organic Standards Board

  30. Organic Food Facts* • 66% of U.S. consumers claim to use organic products at least occasionally • 27% are eating more organic products than they did last year • Most available organic meat: poultry • 70% are concerned about health risks of pesticides, hormones, & antibiotics • Most interested in organic: Hispanics *Organic Trade Association

  31. Organic Trend Tracker Survey • Top 3 reasons we buy organic • Avoid pesticides 70.3% • Freshness 68.3% • Health and nutrition 67.1% 2005 Whole Foods Market Organic Trend Tracker Survey

  32. Organic Trend Tracker Survey • Most purchased food categories • Fresh fruits and vegetables 73% • Non-dairy beverages 32% • Bread or baked goods 32% • Dairy items 25% • Packed goods like soup/pasta 22% • Meat 22% • Snack Foods 22% 2005 Whole Foods Market Organic Trend Tracker Survey

  33. Industry Responses to Organic • Panera Bread: “all natural” chicken • Chipotle Grill: free range pork, natural beef & chicken • University of Wisconsin: organic beef

  34. Camp Responses to Organic • Fresh fruits and vegetables are vital • Freshness • Healthful diet • Consumers do NOT expect to pay extra for healthy food

  35. Healthy Soy Options • A mainstream, healthy protein option • 78% of consumers say soy is healthy • 33% know it reduces risk of heart disease • Most popular soy items in restaurants: • Veggie burgers • Tofu • Soymilk

  36. Special Diet Trends • Vegetarians • Food allergies & intolerance • Lactose • Nuts • Gluten • Artificial colors or preservatives (MSG) • Fish • Strawberries

  37. Other Food Trends • Ethnic, especially Asian • Premium and flavored coffee • Green tea • Bottled water • Comfort foods • Eating out as a treat • Give guests what they want

  38. Cooking for the Changing Eating Habits of Americans “The definition of what consumers consider healthy is forever spinning like a free-range chicken on a stone oven rotisserie!” Sharon Palmer in Today’s Dietician