our foods its process n.
Skip this Video
Loading SlideShow in 5 Seconds..
Our Foods, its Process PowerPoint Presentation
Download Presentation
Our Foods, its Process

Loading in 2 Seconds...

play fullscreen
1 / 25

Our Foods, its Process - PowerPoint PPT Presentation

  • Uploaded on

Our Foods, its Process. By: Amber Bell 11/08/2013. Where Do Our Foods Come From?. Initial Step:. Seeds: planted and grown on farms. What is used to keep bugs and animals away from the plants. If grown out of country, what are the safety regulations?. Transformation Stage:.

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Our Foods, its Process' - elsa

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
our foods its process

Our Foods, its Process

By: Amber Bell


initial step
Initial Step:
  • Seeds: planted and grown on farms.
  • What is used to keep bugs and animals away from the plants.
  • If grown out of country, what are the safety regulations?
transformation stage
Transformation Stage:
  • Processing Plants: where they TRANSFORM raw ingredients into foods or foods into other forms.
  • Food processing typically takes clean, harvested crops or butchered animal products and use these to produce attractive, marketable and often long shelf-life food products.
benefits drawbacks
Benefits! Drawbacks…
  • Last Longer,
  • Variety (off season availability),
  • Reduce food borne illnesses,
  • Mass production.
  • Takes away nutritional density,
  • Food additives,
  • Food contamination (machinery breakdown)
  • Propyl Gallate
  • Sulfites (Sulfur Dioxide, Sodium Sulfite, Sodium And Potassium Bisulfite, Sodium and Potassium Metabisulfite)
  • Potassium Bromate
  • Monosodium Glutamate (MSG)
  • Hydrogenated Vegetable Oil
  • Partially Hydrogenated Vegetable Oil
  • Olestra (Olean)
  • Heptylparaben
  • Sodium Nitrite
food additives or ingredients
Food Additives or ingredients…
  • Food additives are substances added to food to preserve flavor and enhance appearance or taste.
  • Examples:
    • Acids (Vinegar, citric acid, fumaric acid, lactic acids)
    • Color retention agents
    • Flavor and Flavor Enhancers
    • Glazing agents
    • Preservatives
    • Sweeteners
    • Thickeners, etc.

On average, most foods travel at least 1500 miles before it reaches our plates.

  • Lipitor is the most prescribed drug in the world.
  • Prevalence of preventable diseases:
    • Heart Disease,
    • Cancers,
    • Diabetes,
    • Obesity,
    • Cholesterol,
    • Hypertension
  • This could be the first generation that lives shorter lives than their parents.
more facts
More Facts:
  • The US spends more on healthcare per person than any other industrialized country. HOWEVER, we tend to have far worse health outcomes.
  • 75% of our healthcare cost come from diseases that are preventable
  • Bill Maher says “The answer is not another pill, its Spinach.”
  • Hippocrates says “Let food be thy medicine and medicine be thy food.”
  • Study after study has proven:
look out
Look OUT!

We’ve already discussed processed foods and additives… Lets dive into the details.

lunchbox foods
“Lunchbox” Foods
  • Highly processed foods,
  • Foods that have longer shelf lives,
  • Often higher sodium levels,
  • More added sugars,
fast foods
Fast foods

FYI: red triggers stimulation, appetite, hunger, it attracts attention.  Yellow triggers the feelings of happiness and friendliness.

do not be fooled
Do not be fooled

One meal: 400 calories, 13g protein, 5g fiber—but 10g fat, 20g sugar, 500mg sodium.

One bottle (2.5 servings) of the Charge flavor: 125 calories, 32.5g sugar.

test our foods
Test our Foods…
  • Canola Oil
  • KrispyKreme Doughnut/ McDonalds Cheeseburger
  • Chicken Nuggets
hbo documentary films the weight of the nation
HBO Documentary Films: the weight of the nation
  • http://www.youtube.com/watch?v=_wwwVOcOZOc
how do we win
How do we win?
  • Figure out where your foods come from,
  • All that can be bought locally, buy locally,
  • Limit consumption of highly processed foods, fast foods, soda
  • Read the label and know what’s in your foods
    • No more than 5 ingredients
    • Transfats
    • Saturated fats
    • Sugars (less than 8g)
plant based
  • A plant based approach that emphasizes minimally processed foods from plants, with modest amounts of fish, lean meat, and diary.
  • Increase:
    • fruits, vegetables, legumes, grains, nuts and seeds, and zero animal products.
  • Decrease:
    • meat, butter, milk, cheese, gelatin or other animal by-product. 
skip a phase buy local know your farmer know your food
Skip A PHASE: Buy Local- “know your farmer, know your food”
  • Freshness. Local fruits and vegetables are usually harvested and sold more quickly so they do not contain the preservatives that are added to products shipped long distances and placed in storage.
  • Taste. Produce that is ripened on the vine has better texture and flavor than produce harvested unripe, then treated with chemicals and ripened during shipping.
  • Nutrition. Nutritional value declines — often drastically — as time passes after harvesting.
  • Improving the local economy. When you buy homegrown food, you circulate your food dollars inside the local area.
  • Strengthening producer/consumer relations. When purchasing food locally, consumers can ask how the product was grown and processed, what chemicals (if any) were used, and any other questions they may have. People tend to trust individuals they know, and they become repeat buyers.
Amber M. Bell, MPH Policy and ManagementSouthwest Georgia Project for Community Education, Inc.Community Foods Grant Project CoordinatorEmail: bell.a@swgaproject.comPhone: 229-430-9870Fax: 229-446-9269Visit our website: www.swgaproject.com