1 / 8

Truth in Nutritional Information

Truth in Nutritional Information. Jacob Jungers World Languages & Cultures – Japanese California State University Monterey Bay. Where We Are At Now.

mauve
Download Presentation

Truth in Nutritional Information

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. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Truth in Nutritional Information Jacob Jungers World Languages & Cultures – Japanese California State University Monterey Bay

  2. Where We Are At Now • The lack of nutritional information and literacy in the United States is one of the leading factors in unhealthy eating, therefore, information must be disseminated and consumers educated in order to increase health in the U.S. • Three primary points to fix. • Sodium levels in food need to be reduced. • Nutritional information needs to be simple and readily available. • Strict definition of ‘natural’.

  3. Current Situation • Most Americans consume about twice their recommended maximum of sodium each day. • Results in higher rates of cardiovascular disease. • Infantilizes taste buds. • Availability of grocery stores is not correlated with healthy eating habits. • Points to lack of knowledge rather than lack of options. http://www.howilost100lbs.com/wp-content/uploads/2011/10/Excess_Sodium_Can_Host_Various_Health_Problems.jpg

  4. Current Situation • Food labels are verbose and confusing. • Often offers meaningless simplified data alongside scientific words without context. • The term ‘Natural’ is becoming diluted. • Some food producers will label synthesized products as natural due to distant origins. http://nutritionmonth.files.wordpress.com/2011/03/nutrition_label.jpg

  5. What This Means • Research points to a lack of nutritional literacy. • What information is given is often distorted for political or monetary gain. • The FDA needs to step in and limit sodium, revamp nutrition fact labels, and solidly define the term ‘natural’.

  6. References • Centers for Disease Control and Prevention. (2011, October 21). Usual Sodium Intakes Compared with Current Dietary Guidelines --- United States, 2005—2008. • Cotugna, N., & Wolpert, S. (2011). Sodium Recommendations for Special Populations and the Resulting Implications. Journal of Community Health, 36(5), 874-882. doi:10.1007/s10900-011-9371-9 • Ford, P. B., & Dzewaltowski, D. A. (2011). Neighborhood Deprivation, Supermarket Availability, and BMI in Low-Income Women: A Multilevel Analysis. Journal of Community Health, 36(5), 785-796. doi:10.1007/s10900-011-9377-3 • High Sodium Intake Increases Risk of Cardiovascular Disease. (2000). Nutrition Research Newsletter, 19(1), 15. Retrieved from EBSCOhost. • Jones, A. (2011, September 20). Is Your Dinner 'All Natural'?. Wall Street Journal - Eastern Edition. pp. B1-B2. Retrieved from EBSCOhost..

  7. References • McLaughlin, K. (2011, July 6). Sweet Revenge, Chefs Pour on the Sugar. Wall Street Journal - Eastern Edition. pp. D1-D2. Retrieved from EBSCOhost.. • Michael F., J. (n.d). Food makers' labels get an F. USA Today. Retrieved from EBSCOhost..  • National Archives and Records Administration (2010, April 5). Title 21 Food And Drugs. Food And Drug Administration, Department of Health and Human Services. • Poor diet link to depression and anxiety. (2011). Australian Nursing Journal, 19(3), 20. Retrieved from EBSCOhost.

  8. Questions and/or Comments?

More Related