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The safety and quality of food
Published in Geoffrey P. Webb, Nutrition, 2019
Commercial processing usually, but not always, has some negative effects on the nutrient content of the unprepared food. These losses may be very similar to or even less than those involved in home preparation of food. These losses may not be very significant in the diets of many North Americans and Western Europeans who have ample intakes of the essential nutrients. Imbalance of selection from the major food groups is a more significant threat to dietary adequacy in Western industrialised countries. In many cases, the nutrient content of processed foods (e.g. vitamins in frozen vegetables) may actually be higher than stale versions of the same food bought “fresh”. It is often argued that food processors encourage people to consume foods high in fat, sugar and salt but low in complex carbohydrate and thus are partly responsible for the increased prevalence of the diseases of industrialisation. It seems probable, however, that even without the encouragement of food processors, our natural inclination to consume such a diet would have prevailed. Nevertheless, it is true that e.g. most of the salt in the UK diet is added by food manufacturers and reductions in the salt of commercially processed foods would have a major impact on total salt intakes. Although sales of sugar have dropped considerably in recent years in the UK, there has been a smaller fall in total sugar intake because more sugar is consumed within commercially prepared foods. The UK “sugar tax” has persuaded some soft drink manufacturers to reduce the sugar content of their products. Commercial processing tends to reduce the consumer’s ability to monitor and regulate their intakes of sugar, salt, fat, etc. despite attempts at making the composition of processed foods more transparent by improved food labelling.
High Consumption of Fruits, Vegetables, and Legumes
Published in John J.B. Anderson, Marilyn C. Sparling, The Mediterranean Way of Eating, 2014
John J.B. Anderson, Marilyn C. Sparling
Fruits and vegetables can be expensive, but the following list offers suggestions for keeping down costs: Use coupons when available and take advantage of store specials. However, if the produce on sale looks past its prime (i.e., has wilted, bruised, or discolored leaves), it likely has lost some nutritional value, and thus it would be better to make a different choice.Choose nutritious frozen vegetables if fresh vegetables are past their prime. Frozen vegetables keep much longer than fresh, and there is less risk of waste. When possible, stock up on sales of frozen vegetables, but choose plain vegetables and avoid those with added salt or high-fat sauces.Choose locally grown produce when available in stores or at farmers’ markets. In-season produce is often cheaper and more environmentally friendly than produce shipped from a distance. Join together with others and buy in bulk.Look for nearby “pick-your-own” farms.Join a wholesale shopping club or warehouse store, such as Costco or Sam’s Club, that sells food in bulk at a discount price. Divide large purchases into smaller amounts and share with others.Canned vegetables and legumes are often less expensive than fresh produce. Choose those that are low in sodium or contain no sodium. If unable to find a low-sodium product, rinse canned vegetables and legumes in a sieve or colander and heat gently in a small amount of fresh water.Add fresh or dried herbs and spices, garlic, onions, black pepper, lemon juice (great on broccoli), vinegar, or hot sauce to perk up the flavor of plain vegetables.Save any unused vegetable parts, such as celery leaves or broccoli stalks, and store in freezer bags to add when needed to soups, stews, or other dishes.Serve leftover cold cooked vegetables as a salad topped with a small amount of healthy dressing.
Examining the Association Between Parental Factors and Childhood Obesity
Published in Journal of Community Health Nursing, 2023
Kashica J. Webber-Ritchey, Desale Habtezgi, Xiaoxia Wu, Anya Samek
Community health nurses can also provide parents with strategies to improve fruit and vegetable consumption such as purchasing fruits and vegetables that are in season or on sale, purchasing fruits and vegetables in small quantities to reduce waste, or purchasing frozen vegetables with no fat or salt additions (Perdew et al., 2021). Community health nurses can educate parents on how to provide nutritious food while controlling portions of food and sugar-sweetened beverages, involve their child in various activities to spend quality time with them and encourage time away from screens and time spent in regular activity, all of which will encourage the child to lead a healthy lifestyle (Awasthi et al., 2020).
Nutrition Provides the Essential Foundation for Optimizing Mental Health
Published in Evidence-Based Practice in Child and Adolescent Mental Health, 2021
Julia J. Rucklidge, Jeanette M. Johnstone, Bonnie J. Kaplan
While some whole foods are expensive (lobster, steak), the SMILES trial showed that it is possible to eat a whole-foods diet and save money (Opie, Segal, et al., 2015). Frozen vegetables and lentils are nutritious, inexpensive, and convenient, as are canned beans and fish. Introduce your clients or their parents to the millions of online recipes that utilize inexpensive dried beans of various types. If time constraints are an issue, remind your clients that cooking with lentils is very fast. Another way to educate clients about this topic is to ask them to track their costs and create a graph so they can see how they save money.
Short Videos Addressing Barriers to Cooking with Vegetables in Young Adults: Pilot Testing
Published in Journal of the American College of Nutrition, 2018
Monica Nour, Zilvia G. Y. Cheng, Jessica Lucy Farrow, Margaret Allman-Farinelli
Tips to address the commonly reported barriers to vegetable consumption were incorporated. To address concerns regarding cost of food, the videos displayed the cost per serving, suggested alternative locations to buy ingredients at a cheaper price, made comparisons to the more expensive cost of a similar meal when eating out, and placed emphasis on canned and frozen vegetables as cheaper, equally nutritious alternatives. To address time-efficiency, suggestions included buying precut vegetables and cooking in bulk and freezing.