3 parts: flavor,apperance, and temperature

Flavor: taste, odor == 90%
sweet, sour, bitter, salty

Sweet lasts the longest

Apperance: "eye appeal"

color, shape, texture

Temperature

Change, Status (low status food only given to friends), Gender, success

Symbol of friendship and social acceptance

household number---atmospehre and food choice

Ethnicity

Education of Mom and Dad

Dad's Occupatin (truck driver) etc. 

Time for cooking? family meal, and how often? 

Income and food budget

Permissiveness

Parental example

Licensed/Certified Dietian

Is an RD, gives you right to practice in state

offers solutution to problem and ther'es a no solution to

western medicine-traditional medicine: not always solution or don't like

1. Promoters intent:

Sell product

Sell Idea

What publication is it in? 

2. Flow of logic

Masking an opinoin as fact? *Though, believed, appears, probably, may*

 Multiple subject, multiple object sentences

Use qualifiers: 9 out of 10 doctors...

Intimiationg

Connotations of words, lots of adjectives to make it appealing

deceptive ommissions: contains 100% of RDA for fiber (have to eat 3 bowls)

dangling comparisons: chloresterol is higher in the american diet (dont know higher than what)

Spurious comparison: compare 1 product to another with poor sorce (10x more iron than milk)

uniquness: does not exist example :chloresterol free veg. oil

3. Researchable

anecedotal record (testinmonials)-placebo effect

single blind study: patient dont know real/placebo

double blind: neither know

                                                       (cal/g)

1. fat                                          9

2. carboyhdrates (fiber)                    4   

3. protein                        4

4. water                        0

5. minerals                        0

6. vitamins                         0

not a nutrient, is a substance

alcohol 7 cal/g

55 % Cal Carbs

25-35% Fat

10-15% Protein

adequate intake

suggested intakes for nutrients, lacking enough evidence for an RDA

Upper Levels

Tolerable upper levels

Max amount of a nutrient that apperas to be safe

Reference daily intake *our food labels*

1. limit intake of fat, salt, sugar, chloresterol, alcohol, calories

2. increase intake fruits, vegetables, whole grains, legumes

Variety

-all food groups

-variety within food groups

Adequacy

-nutritents to maintain optimum health

Balance: 

-one food does not crowd out others contianing important nutrients

Moderation :

-fat, salt, sugar

A measure of nutrients provided per calorie of food

1. Number of servings in each food group

2. Serving size

3. nutrients food group contributes

milk, cheese, yogurt (2-3 servings a day)

-calicum

-protein

-B12

-riboflauin 

Women 19-30 3 cups a day (3 servings)

Men 3 cups a day

1/2 oz natural cheese, 1 cup milk, 1.5 cups ice cream, 2 oz processesd cheese, 1 cup of yogurt == 1 serving

B vitamins (6-11 servings a day)

If whole grain == fiber

3 serv. a day of whole grain

women: 6 servings

men: 8 servings

1/2 cup rice, hot cereal or pasta

1 slice bread

(2-4 servings a day) for each

Vitamins A and C

potassium

fiber

water

Fruit: 2 cups a day of fruit

Vegetables: Women: 2.5 cups

Men: 3 cups

2 cups leafy greens == 1 cup serving

meat, poultry, fish, dry beans, eggs, nuts (2-3 servings)

-protein

-iron

-zinc

-B12

women: 5.5 oz

men: 6.5 oz

1/4 cup cooked beans == 1 oz

1 egg= 1 oz

2 tbsp peanut butter

7 walnuts

1/4 cup tofu

1/2 oz nuts, seeds

12 almonds

Vitamin E

Omega 3 fatty acids

Women 6 tsps

men 7tsps

1 oz nuts= 3 tsps

1 T oil= 3tsps fat

1 T pb = 2tsp

Must have:

common name

net contents of weight

name and address or number, or website

ingredients: order of predominance by weight

universal product code-bar code

optional: experation date: open date

pull or sell date

Law: say serving size and must use common house hold measures

say serving peron ctonainer

caloires per serving/ calories from fat

fat /5 == tsps

sugar/4 == tsps

if between 10-19% of daily value can say "good source"

20% and up "high source"

contains less than .5 g per serving of whatever

can be eaten frequently w/o exceeding dieteary guidlines

ex: low in fat: 3 g or less

1/3 fewer calories or 1/2 the fat, or 1/2 the sodium