Global Food Practices & Nutritional Impacts

Global Food Practices and Their Nutritional Impacts

• Dietary convergence involves increased consumption of processed foods, animal products, and added sugars.
• The trend sees fruits, vegetables and whole grains intake decreasing.
• Factors such as urbanization, rising incomes, and globalization drive dietary convergence.
• Westernization of diets includes adopting dietary patterns high in saturated fats, sodium, and refined carbohydrates.
• Increased reliance on processed foods increases availability and affordability of processed foods.
• Processed foods have high calories, unhealthy fats, added sugars, and sodium while being low in essential nutrients.
• Global diets can lead to increased rates of obesity and non-communicable diseases,
• This shift increases overweight cases, obesity, type 2 diabetes, cardiovascular disease, and certain cancers.
• Micronutrient deficiencies occur despite increased food availability, commonly in iron, vitamin A, and iodine.
• Populations suffer from deficiencies in essential vitamins and minerals due to limited access to nutrient-rich foods.
• Malnutrition takes all forms, with undernutrition and overnutrition coexisting.
• This scenario affects individuals, families, and communities worldwide.
• Diet-related health disparities include differences in access to healthy foods and exposure to food marketing
• These conditions contribute to disparities in diet quality and nutrition-related health outcomes across socioeconomic groups and regions.

Religious Dietary Laws

• Rules and guidelines regarding food that followers of a specific religion must follow
• These laws indicate what foods can be consumed, prepared, and when they can be consumed.
• Halal dietary laws are followed by Muslims whereas Kosher laws are followed by Jews.
• Both sets of laws cover which foods are permissible and forbidden, placing strong emphasis on humane animal slaughter.

HALAL

• "Permissible" or "lawful" means following Islamic law.
• Permitted items include meat from animals slaughtered under Islamic law of "dhabihah", seafood, and most plant-based foods.
• Prohibited items include pork, alcohol, blood, and meat from animals not slaughtered per Islamic guidelines.
• Slaughtering includes ensuring the animal is alive and healthy during slaughter.
• A Muslim performs slaughter while reciting prayer, cutting the animal's throat with a sharp knife for humane death, and draining the blood.
• *KOSHER
• "Fit" or "proper" means according to Jewish law.
• Permitted items include meat from animals with cloven hooves that chew their cud, and plant-based foods.
• Prohibited products include pork, shellfish, and the mixing of meat and dairy.
• Slaughter has requirements that the animal is alive and healthy.
• A trained Jewish slaughterer, or shochet, performs the slaughter or "shechita".
• Special knife severs the animal's throat swiftly, then blood drains and soaking and salting occurs to remove remaining blood.
• *Sanctions for Violating Religious Dietary Laws
• Varies based on the religion and specific transgression.
• Could include feelings of guilt or shame.
• Social consequences include exclusion from community events or gatherings.
• The religion might view a violated dietary law as harming one's relationship with God or spiritual growth.
• Making amends for the violation is possible through penance or atonement.

Psychological Triggers

• Psychological triggers cause a strong emotional reaction that leads individuals to food for emotional reasons, rather than hunger.
• Negative emotions such as stress, sadness, anger, loneliness, anxiety, and guilt are common triggers
• Positive emotions, including celebrations, rewards, and feeling content, can also trigger a response.
• Boredom leads to food as a distraction.
• Stress from work, relationships, finances can also trigger emotional eating.
• *Emotional Eating and Consequences
• Happens when food is used to cope with emotions instead of to satisfy hunger.
• Overeating leads to weight gain, followed by guilt, shame, and unresolved emotional issues that may worsen.

Innovations Supporting Cultural Dietary Needs

• *Personalized Nutrition
• AI platforms analyze individuals' dietary habits, genetic predispositions, and cultural background.
• DNA-based diets use DNA testing to provide more personalized recommendations.
• *Adapting Traditional Foods
• Food technology makes cultural staples nutritious.
• Fortification is used to fortify traditional foods.
• Reformulation adapts traditional recipes to meet dietary needs, such as gluten-free or lower-sodium foods.
• *Enhancing Food Accessibility
• 3D food printing can produce items with specific textures and ingredients
• Mobile food hubs are being developed to bring culturally relevant foods to communities with limited access.
• *Preserving Cultural Heritage
• Digital platforms document and share traditional recipes and cooking techniques.
• Food preservation techniques use modern tech to improve the quality of foods.
• *Addressing Dietary Restrictions
• Alternative food technology creates innovative allergen-free alternatives.
• Cultured meat could provide meat alternatives that align with cultural and religious dietary laws.
• *Food Tech Innovations
• LOEWI uses blood and lifestyle diagnostics for consumer tailored supplements
• Hologram Sciences combines health diagnostics, digital coaching, and personalized nutrition for holistic solutions.
• BeYou uses AI to offer personalized meal plans while accounting for cultural food preferences.

Understanding Food Nutrition Labels

• Checking the serving information, calories per serving and fat content in food is important
• Daily values help you ascertain appropriate nutrition
• Food scientists verify the macronutrient and micronutrient content of raw materials and finished goods for this analysis.
• They detect contaminants like toxins, allergens to ensure food product ingredient authenticity
• Food scientists also conduct various microbiological safety tests to determine how long a food retains shelf life.

Food Evaluation

• Sensory evaluation determines reactions to foods through sight, smell, taste, touch, and hearing.
• Discrimination tests determine perceptible differences between samples.
• The tester selects the odd sample in triangle samples.
• The panelist identifies the matching sample through references in the duo-trio test
• A paired test has two samples where the panelist chooses on preferred characteristics
• Descriptive tests describe and quantify sensory attributes.
• Panelists train to recognize and rate specific characteristics.
• Affective or hedonic tests measure consumer preferences
• Panelists rate liking on a hedonic scale to express the acceptance of samples.
• Preference ranking has panelists ranking samples to express preferences.
• Acceptance tests occur when panelists indicate if they would purchase a product

Role of Food Science Laboratories

• Scientists use physical and chemical analyses in food assessment.
• Assess parameters such as pH, viscosity, color and moisture content.
• Also analyze macronutrients and micronutrients while estimating how processing influences nutritional value.
• Scientists detect contaminants, test microbiological values and research shelf life.

Understanding Cooking

• Cooking is a multi step process involving temperature control to tenderize and prepare food thoroughly.
• Techniques like Boiling, Braising, Broiling, Baking or Barbequing can be utilized to ensure food preparation is complete
• All processes require accurate food prep which includes appropriate Cutting, Peeling, Mixing and measuring

Food Science Basics

• Preparing food for consumption requires various terms such as baking, emulsifying, simmering, boiling, sauteing and numerous other techniques
• Keeping tools clean, using clean water and practicing appropriate measures will ensure cross contamination does not occur resulting in illness or potential infection

Food Safety

• Kitchen safety involves measures such as using proper cookware, hygiene and ventilation
• Wear appropriate attire such as uniform, hair nets and closed toe shoes
• Clean equipment regularly and be aware of potential injury when cutting, frying or during general prep