Vegan and vegetarian diets appear to be among the top food trends, but there is evidence that some people have been eating a predominantly plant-based or vegetarian diet for centuries. However, it wasn’t until 1944 that the term “vegan” was coined.
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By now, it seems like everyone has heard of plant-based meat alternatives. Burgers, sausages, and other forms of food that are made to look, feel and taste like meat have exploded in popularity over the last few years, touting the promise of being better for us and for the planet. But what do we really know about their healthfulness and environmental impact? In this article, we’ll explore these issues to find out how they compare with their animal-based counterparts. What does “plant-based meat” mean? Vegetarian alternatives to meat are nothing new—veggie burgers, vegan deli meat and chicken-less nuggets have been around for decades. But while these products have typically aimed to meet the needs of vegetarians and vegans and don’t necessarily match the taste and texture of meat, newer “next generation” plant-based meat alternatives are attempting to mimic the real thing as much as possible. To date, many of these new alternatives have come in the form of foods traditionally made with red meat, like burgers and sausages—and that’s what we’ll focus on here. However, new products meant to mimic poultry, eggs and seafood are also coming to store shelves—an indicator that this novel wave in protein innovation is here to stay. How are they made? Plant alternatives to animal meat are made with ingredients and processing techniques that create colors, textures and flavors that are similar to animal meat. Protein sources in these plant products range from soy and potatoes to peas, rice and mung beans. The type of dietary fats used to make them include canola oil, cocoa butter, coconut oil and sunflower oil, and they’re usually bound together by methylcellulose, which is used as a thickener and emulsifier in many types of foods. In addition to food ingredients needed to build color, structure and flavor, they’re usually […]
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We’re a few weeks into social distancing due to the COVID-19 pandemic in the U.S., and I think it’s safe to say we’re all feeling a lot of feelings. One place that’s seen a lot of action is the food scene—grocery stores in particular have been running low on certain items such as disinfectant, toilet paper and some shelf-stable foods due to overbuying. It seems many of us are somewhere in between not wanting to hoard and wanting to be prepared in case we need to quarantine for an extended period of time. So how do we grocery shop safely, nutritiously, efficiently and thoughtfully during a time like this? There are many answers to this question, but because we are all juggling multiple priorities right now, the IFIC team thought we’d help by gathering a few of our best tips to make grocery shopping a little easier for you during this challenging time. Make a list… and stick to it While we don’t recommended hoarding or over purchasing food, it is important to have a clear idea of what you need before you enter the store. Remember, there’s no evidence that COVID-19 is spreading through food or food packaging, but it is spreading person-to-person via close interactions. Making a grocery list and sticking to it can help you get in and out of the store as efficiently as possible. Appreciate food in all forms We’ve said it before, and we’ll say it again: all forms of food can be healthful. Now is not the time to pit fresh versus frozen or frozen versus canned foods. Instead, make sure you have a variety of foods in each form in case you can’t get to a grocery store or don’t want to go to the grocery store as frequently as you normally […]
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The Dietary Guidelines for Americans and its associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently-updated 2020-2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. While for many, meals might not exactly resemble MyPlate, the featured guest authors will demonstrate what healthy eating looks like in their culture, and how many of the food groups and principles can translate across cultures and cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author Hi, I am Sarika Shah. As a registered dietitian, I have practiced for 20 years in multiple sectors. Having been raised in an Indian household, I understood the difference between my Western education and ethnic diets. I am able to use my knowledge of my patients’ food, culture and tradition to help them find healthy eating patterns that are in their comfort zone. I am a dietitian to most; but to my Indian patients, I am their dietitian. For any generation of Indians in America, there is so much confusion about whether the Indian diet is healthy or not. Understandably, many believe they need to give up traditional foods to be “healthy.” Fundamentally, I am a firm believer that we should not deprive ourselves of any food, especially our cultural foods. My practicing philosophy is to incorporate the foods we love into our daily lives with awareness, education and […]
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We might like to think of our gut microbiome as an immobile, somewhat mysterious presence in our gastrointestinal tract. But in reality, these organisms are active, living things—and all living things need food to function. We’ve talked about the beneficial gut bacteria we call probiotics in another Gut Check article, and now it’s time to focus on a very important question: What feeds these organisms? The answer is prebiotics. What Makes Something Prebiotic? If this is your first time hearing extensively about prebiotics, you’re not alone. Our 2018 Food & Health Survey indicates that many people are unfamiliar with the health benefits of these compounds: Only 36 percent of people said they were healthy compared to 62 percent who said the same for probiotics. A whopping 35 percent were unaware of their effect on health. It’s easy to confuse probiotics and prebiotics or assume that they’re the same thing—after all, they differ by only one letter. But if you have one takeaway from this article, make sure it’s that probiotics are the bacteria that are beneficial for our health, and prebiotics are what feed probiotics. The technical definition of prebiotics is “a substrate that is selectively utilized by host microorganisms conferring a health benefit.” In simpler terms, we can think of them as carbohydrates that cannot be degraded by human digestive enzymes. Instead, prebiotics travel to our lower gastrointestinal tract where they’re fermented by probiotic bacteria. This results in the production of short-chain fatty acids, which are thought to have a number of beneficial health effects, including reducing risk for certain types of cancer, enhancing calcium absorption, improving bowel function and providing fuel for the cells that line our lower gastrointestinal tract, which maintains a healthy gut barrier against harmful bacteria and other substances that may cause illness. Are prebiotics […]
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This week, FDA released their risk assessment on arsenic levels in rice products. Their main conclusion? “Consumers can certainly eat rice as part of a well-balanced diet.” They also share that based on their scientific assessment, they think it would be prudent for parents and caregivers to feed their infants a variety of fortified infant cereals and for pregnant women to vary their grains. We talked to Dr. Claire Chehrazi, pediatrician, to find out more about what this means for our food: FoodInsight: What is arsenic, and why would it be in food? Dr. Claire Chehrazi: Arsenic is a metal found in soil and water, both naturally and due to man-made sources. It’s found in small amounts in many plant-based foods because, during growth, plants naturally absorb trace amounts of arsenic from the soil and water. You may hear of two types of arsenic: inorganic and organic (unrelated to organic farming). Inorganic arsenic is the type of arsenic that, in large quantities, can cause adverse health problems. FI: Which foods contain arsenic? CC: All plant-based foods contain trace amounts of arsenic, including grains, such as rice, corn, and wheat, fruits and vegetables, as well as wine, and some juices. Rice has been shown to absorb more arsenic than other grains because it’s grown with large amounts of water. FI: What are ‘trace levels?’ How much arsenic is in rice? CC: The term “trace levels” is used to indicate that very, very small amounts may be present when using highly sensitive detection methods. As an example, we measure arsenic in food in parts per billion. The amount of arsenic in rice and rice products varies based on where the rice was grown, seasonal growing conditions, soil conditions and weather patterns, whether it is brown or white, and what kind of rice product it is. Generally, one serving […]
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Most of us would be hard-pressed to go a day without thinking or talking about food and nutrition. After all, everyone needs to eat. But what about those who want to make nutrition their career? In honor of National Nutrition Month, we’re exploring the world of registered dietitians (RDs): what it takes to become an RD, what sets them apart from other similar-sounding specialties, and how the field of nutrition is changing and adapting to new healthcare challenges. For this two-part series, we interviewed Dr. Khursheed Navder, a professor and director of the nutrition program at Hunter College in New York City, where she oversees the undergraduate, graduate and dietetic internship programs. She created the master’s of science in nutrition curriculum at Hunter and has worked to provide unique pathways for inner-city students to pursue a full-time nutrition education. She has been a recipient of the Outstanding Dietetic Educator Award from the Academy of Nutrition and Dietetics and she has held several elected positions within the Academy and the Commission on Dietetic Registration. What first made you interested in nutrition as a career path? KN: I was always fascinated by the basic sciences, by how chemistry, biology, physiology, biochemistry were all so woven into the fabric of nutrition courses. I came from India to pursue my PhD, and back then, in the mid-80s, I had absolutely no intention of working toward the RD credential since I felt I was going to be working in academia and research. Boy, am I glad my major professor at Kansas State University pushed me to pursue this credential, because this has opened many doors for me! As we all know, there is a tremendous shortage of PhD-RDs, and having had this credential has allowed me to move up the administrative ladder in academia. In […]
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(Washington, D.C.)— Our dietary habits as young children have an especially strong influence over how we eat for the rest of our lives, demonstrating the importance of promoting good nutrition early on. Yet the past year has shone a spotlight on the challenges of raising children while balancing many other priorities. Understanding the decisions made by parents and caregivers—and the hurdles they face while trying to provide food for their children—provides valuable information for improving the dietary habits of children nationwide. A new survey by the International Food Information Council (IFIC), “Knowledge, Understanding and Behaviors When Feeding Young Children,” examines how parents and caregivers consider current diet recommendations for kids ages 2 to 10, how they interpret and implement nutrition advice, and what information sources adults rely on when making food and dietary choices for children. While parents and caregivers report having good access to nutrition information and overall feel confident that they’re meeting their child’s nutritional needs, many cite obstacles, such as how to introduce variety into kids’ diets and how to translate aspirations into positive behaviors. “As a parent myself, the contrast between knowing what a healthful diet looks like and actually getting a child to eat nutritiously is extremely relatable,” said Ali Webster, IFIC’s director of research and nutrition communications. “We all want to provide the best we can for our kids, and this research highlights that when it comes to nutrition, the decisions parents and caregivers make around their children’s diets aren’t always straightforward – everything from taste, price and nutrition to personal and cultural preferences need to be considered.” Eating Habits of Young Children When asked about the consumption of different types of foods, two in three respondents (69%) said their children eat dairy products two or more times a day, while 74% and 63% said their kids eat protein and fruit two or more times per day, respectively. Just one in five (19%) said their child eats grains at least three times a day. While 91% said that their children eat vegetables at least once per day, only one in five (19%) said they eat them 3 or more times daily. Indeed, vegetables emerged as […]
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