tastings - foodculinaryprofs.org and inserts/summer... · tastings editor: caroline margolis ......
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TastingsEat , Drink, Savor, and Learn . . .
Summer 2014Incorporating Seasonal & Local Foods into Meal Planning Lessons
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FCP’s Vision:
Optimizing the nation’s health through food and nutrition.
Objectives:
At the conclusion of reading this article, participants will be able to:
• Discuss research supporting local and seasonal eating to optimize nutrition
• Develop effective meal planning lessons, utilizing the sample, 8-step meal planning lesson plan
• Utilize resources to support and strengthen incorporating seasonal and local foods in menu planning.
Text of Article
In her book, The Surprising Power of Family Meals, author Miriam Weinstein poses this question:
“What if I told you that there was a magic bullet—something that would improve the quality of your daily life, your children’s chances of success in the world, and your family’s health. . .? Something that is inexpensive, simple to produce, and within the reach of pretty much everyone?”1
As dietitians, we are very aware that one “magic bullet” for improved nutrition intake is the family meal. Research finds eating meals together as a family means that family members are more likely to eat healthy foods.1
In another study, children who primarily ate family dinners together consumed more fruits and vegetables and less fried foods, saturated fats, trans fats and soda than children who rarely or never ate dinner with family members. Children who ate dinners with family members most days had substantially higher intakes of dietary fiber, calcium, iron, folate, and vitamins B-6, B-12, C and E. An interesting finding was that children who ate family dinners more
By Chef Allison Stevens MS, RD, LD
a dietetic practice group of the
In This Issue:
Chair Message 2
FCP Officer Directory 2
Editor’s Letter 3
Member Spotlight: 8Stephanie Green, RD
Members On The Move 12
Subgroup Update 9 -12
Recipe: 16Grilled Pork Tenderloin with Peach Salsa and Peppery Slaw
© 2014, FCP DPG, Academy of Nutrition and Dietetics. Viewpoints and statements in this newsletter do not necessarily reflect the policies and/or official positions of FCP and the Academy.
Please visit the FCP Web site at foodculinary-profs.org for complete contact information.
EXECUTIVE COMMITTEE
Chair: Annette Maggi, MS, RD, LD, FAND [email protected]
Past Chair: Janice Newell Bissex, MS, RD [email protected]
Chair Elect: Judy Barbe, MS, RDN [email protected]
Treasurer: Garrett Berdan, RD, LD [email protected]
Secretary: Marilyn Majchrzak, MS, RD [email protected]
Communications Chair: Lindsey Toth, [email protected]
Educational Programs Chair: Mindy Nelkin, MS, RD, MA [email protected]
Industry Partnership Chair: Meghan Flynn, MS, RD [email protected]
Membership Chair: Laura Nelson, MPH, RD, FADA, FAND [email protected]
Past Chair (& Nominating Committee): Janice Bissex, MS, [email protected]
HOD Delegate:
Tami Cline, PhD, RD, SNS [email protected]
Tastings Editor: Caroline Margolis, [email protected]
Tastings Assistant Editor: Lesley Shiery, MS, [email protected]
SUBGROUP CHAIRS
Supermarket Retail Subgroup Chair: Karen Buch, RDN, LDN [email protected]
Food Safety Subgroup Chair: Hilary Thesmar, PHD, [email protected]
Restaurant Hospitality Subgroup Chair: Rachel Huber, MPH, [email protected]
Agriculture Subgroup Chair: Kim Kirchherr, MS, RDN, LDN, [email protected]
Chair MessageBy Annette Maggi, MS, RD, LD, FAND
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FCP Officer Directory 2014-15
As I sit to write this, my first column as Chair of the Food & Culinary Professionals DPG, I’m in the midst of intense planning for our Executive Committee meeting scheduled for early June. In preparation for this meeting, I have given much thought to the focus of the organization dur-ing my year as chair, and have established two goals I will measure my term against. They are:
• To surprise and delight our members. . . Our members – YOU – are the heart of this organization. You come from a variety of disciplines and work in a multitude of fascinating areas, and I feel a responsibility to ensure we’re getting you what you need even before you know you need it. Earlier this year, the Executive Committee approved the addition of an Agriculture Subgroup, and in the new fiscal year, you’ll see the full roll out of this group. The conversation of agriculture and ranching is now intertwined with food, culinary and nutrition, and this subgroup will equip members to lead this dialogue. In the next year, you’ll see the launch of two Certificates of Train-ing, one on culinary skills and one for retail dietitians, which FCP has played an instrumental role in establishing and developing. Our spotlight session at FNCE is focused on fermentation, an emerging area of culinary and health that we all need to understand. But this is just the beginning of what we’ll offer to surprise and delight you this year.
• . . . By leveraging the amazing talents of the Executive Committee. The breadth of members’ talent and experience has always drawn me to FCP. Each and every member brings to the table a unique perspective, under-standing of emerging trends, or skill set. This is also true of our Executive Committee, and my goal is to capitalize on this amazing talent to bring you benefits and services that position you be more successful in your profes-sional life.
I feel a great deal of pride following in the path of seventeen illustrious past-chairs of FCP, but will feel even greater pride at the end of the year knowing that we have surprised and delighted you all as our members.
Annette Maggi, MS, RD, LD, FAND
2014-2015 FCP [email protected]@annettemaggi
Manager, DPG Relations Susan DuPraw, MPH, RD [email protected]
FCP Office Food & Culinary ProfessionalsBarb Pyper, MS, RD, SNS, FCSI, [email protected] (office)
THE ACADEMY OF NUTRITION AND DIETETICS STAFF
often had healthier eating habits that were not related to eating family dinner, such as food choices when eating away from home.3 JM Berge, et al explored family meals and nutrition as well as the parent’s health behaviors. Results from surveys showed that more frequent family meals are associated with increased fruit and vegetable consumption among both mothers and fathers, less fast food intake for fathers, and fewer dieting and binge eating behaviors for mothers.4
Teaching clients effective (and efficient) meal planning is a key step to enabling fun, nutritious and affordable family meals and ensuring practical, sustainable and healthful eating habits. Incorporating seasonal and local foods further optimizes the nutritional benefits of family meals.
Seasonal
Not so long ago, people consumed fresh foods only when they were seasonally available and accessible. With mod-ern food processing practices, many fresh foods remain available year-round, making it easier to focus less on seasonal availability.
Seasonal fresh fruits and vegetables may have a higher antioxidant content than non-seasonal fresh fruits and vegetables. For example, researchers in New Jersey used shoppers to collect fresh heads of broccoli in May and in the fall (between October and December) from the local su-permarket. The broccoli selected was at the same stage of ripeness and harvest. The broccoli in May (out of growing season for broccoli) had about half the amount of vitamin C than the in-season broccoli (fall).5
Another example of the importance of seasonality was demonstrated by the differences in the vitamin C content of
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fresh spinach harvested in summer versus winter. Spinach harvested in winter, its natural season in Japan, had three times the amount of vitamin C as out-of-season summer harvested spinach.6
Local
In two national U.S. studies examining the relationship between food environment and county-level health outcomes, researchers found the level of direct farm sales was associated with lower levels of mortality and obesity,7 and lower levels of morality, obesity, and diabetes.8 Salois estimated that for each $100 increase in per capita direct farm sales, the county-level obesity rate can be expected to decline by 1.1% and diabetes rate can be expected to decline by 1.3%. The same research also found that an additional farmers’ market per 1,000 people is associated with a 0.93% lower diabetes rate.
A study at Pennsylvania State University, again looking at fresh spinach, found that after only eight days of storage, fresh spinach was much lower in folate and carotenoids. Imagine how long it takes for produce to be shipped from a foreign country to the your supermarket. By eating fresh fruits and vegetables from a local farmer you can assure that you are getting the most nutritional value from your food.9
By Lindsey Toth, MS, RD
Editor’s Letter
Summer is here. The weather is hot and the food is…local and seasonal! Local and seasonal foods have been a hot trend for a while now, so what better way to cover off on this topic than to dedicate
our summer issue of Tastings to the subject!
We’ve got quite the issue in store for you, so settle down on that beach chair and soak in the sun – and the stories!
Manger!
Lindsey Toth, MS, RD2013 – 2014 FCP Tastings [email protected]
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Incorporating Seasonal & Local Foods Into Meal Planning Lessons
in the mornings. A Time Use Institute study found that people spend seven minutes longer in grocery stores on Saturdays and Sundays than they do on weekdays.12 Furthermore, organize the grocery list by order of the grocery store. For example, in most stores produce will be close to the store entrance, so put this at the top of your list. Separate out your seafood, meat and deli orders. When you get to these areas, hand the attendant your order, continue shopping, and return to pick up your items vs. waiting for these items.
There are plenty of services that can simplify shopping or re-duce time. Most major cities have grocery shopping services starting as low as $20. This can be well worth the money for the amount of time saved (not to mention money saved from not eating out). Additionally, most cities have access to Community Supported Agriculture (CSA) and/or produce boxes through local farms and even online grocery shop-ping and delivery. You can search for CSAs in your area here: http://www.localharvest.org/.
3. Prepare Ahead
Another key to saving time and avoiding the urge to dial-in take out is to prepare ahead as much as possible. Begin by finding a consistent day and time that works well with your schedule. Try to make it enjoyable- put on some music, maybe have a glass of wine and do the prep with your significant other and/or kiddos. Most meals have at least some, if not all, components that can be prepped ahead, try any of the following:
• chop vegetables • cook grains & oatmeal• make marinades & vinaigrettes• cut melons and larger fruit • toss vegetable or fruit salads (leaving dressing on the side)• cook soups & stews• bake frittatas & muffins
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Meal Planning Tips
Eating seasonal and local sounds like a good idea, and we’d love it if our clients chose to eat this way. However, the challenge often includes finding ways to translate fresh, seasonal foods into meals. The process often begins with some forethought and meal planning. When working with clients, the following is an example of a plan to to help clients tap into the benefits of local & seasonal family meals.
1. Plan
Planning is a key first step in eating seasonally and locally. Before beginning your menu plan, look at what’s in season, either using websites or simply making a note each time you’re at the farmer’s market or grocery store of what’s available and fresh.
Find a routine that works for you. Many people find weekly planning works best. For example, create your plan on Friday and do shopping and preparation over the weekend. A word of caution about over-planning.. Eating-in seven days a week is not very realistic. Planning for 4 days with leftovers is a good start. Once you have your menu, print or write it out and hang it so it’s visible for everyone in the family. This also helps prevent the urge to order in take-out.
In addition to getting organized and saving time, this meal planning routine may have health benefits for the whole family. Researchers found children who were exposed to three household routines: regularly eating the evening meal as a family, getting enough nighttime sleep, and having limited screen time on weekdays, had a 40% lower prevalence of obesity than those exposed to none of these routines.10
Another researcher, Berge, found that that a key factor in helping families to be more physically active and eat more healthfully was to involve the whole family in these efforts through routines such as family meals.4
Menu planning and establishing a grocery shopping routine can also save money. According to University of Pennsylva-nia research, unplanned purchasing increases by 23% if the shopping trip itself is unplanned.11
2. Save Time
Grocery shopping can be time consuming, but it doesn’t have to be. Having a plan and list before heading to the store saves significant time. Reduce the number of grocery store visits each week by planning out for multiple days or the entire week. If possible, shop during the weekdays, ideally
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Keep in mind, many fresh produce items are available pre-cut. For example, most fresh fruits and many vegetable items such as butternut squash, romaine lettuce and onions are available cut and ready to serve. While these choices may save time, there is often a higher cost associated with convenience items. Meat typically comes pre-cut, however, the meat counter attendants will often do further prep upon request, for example, chopping beef flap meat into fajita meat at no additional charge.
4. Utilize Tools
Cooking does not require fancy tools or equipment. However, there are a few key pieces that help save time and ease kitchen prep:
• “trash bowl:” for discarding scraps when chopping (don’t waste time running back and forth between prep station and trash can or compost container)
• chef knife: for chopping produce (a paring knife does not cut it!)
• rice cooker: for rice and also other grains like quinoa, millet & barley
• slow cooker: for soups, stews and roasts
• food processor and/or blender: for pestos, sauces, soups, nut crusts, smoothies & more
• microplane: for quickly zesting citrus or grating ginger
• glass containers: for keeping foods organized and fresh
• re-usable labels: for organization and keeping record of dates
5. Freeze
When time allows, prepare additional foods for future use. The following freeze foods especially well:
• soups• stews • chilis • lasagnas• grains • meatballs• muffins• cookies & other baked goods• smoothies: place all items in a baggy and in the morning,
toss baggy contents in a blender with liquid of choice
According to the USDA, most prepared food items store well in the freezer a minimum of 2 to 3 months up to a year. Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only.13
6. Shop Seasonal
Eating seasonally not only means eating produce at its peak flavor but also peak in nutrients. Plan meals around what’s available in season. While you can purchase a tomato in December, but it won’t taste the same as a homegrown tomato in August. What is seasonal varies depending on location. Use websites such as Local Harvest or Sustainable Table to determine what’s in season in your area.
Furthermore, eating seasonally often matches cravings. When the temperatures are cold, nothing beats hearty soups & stews filled with root veggies. And when it’s hot? A nice, crisp salad, summer fruits and meats and vegetables on the grill hit the spot.
7. Look for Local
One of the best ways to ensure seasonal foods is to shop local. This can include visiting the farmer’s market, going on a farm tour or any other opportunity to shake the hand of your farmer. This connects you and your family to your food and can help get the entire family on board with eating home-cooked healthy meals. The SDA Agricultural Marketing Service website includes a listing of farmers’ markets across the US.
Community Supported Agriculture (CSA) boxes are another option for supporting local. Typically, a fresh box of produce is delivered to your door weekly. Details vary depending on the service.
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Incorporating Seasonal & Local Foods Into Meal Planning Lessons
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Author Biography:
Allison is the founder of the gluten-free & paleo meal planning website: PrepDish.com. She thoughtfully crafts each menu using her own well-tested recipes. Each weekly plan includes a grocery list and instructions for spending 2-3 hour prepping meals for the week.
Allison is also the founder of Prep Dish: Personal Chefs where she cooks delicious, healthy meals for Austin-based busy families, couples and celebrity clients.
Grocery Shopping Services:
• Instacart in Boston, San Francisco, Chicago
• Burpy in Austin, Dallas, San Antonio & Houston
Seasonal/Local Resources
• Sustainable Table A website run by the Natural Resources
Defense Council that provides information on what fruits and vegetables are in season each month by region.
http://www.sustainabletable.org/875/shop-sustainably
• Local Harvest A nationwide directory of CSAs and other
local food sources. http://www.localharvest.org
• SDA Agricultural Marketing Service A listing of farmers’ markets across the US. http://www.ams.usda.gov/AMSv1.0/
farmersmarkets
Keep in mind; grocery stores also support local farmers, ranchers, etc. Connect with the staff at the grocery store. These folks are a great resource if you have questions about what’s in season, why something is out of stock, etc.
8. Don’t Forget
When planning meals, don’t forget about snacks and desserts. These often overlooked items are important to have on hand and ready-to-go. Chop up veggies for snacking and plan a pairing item such as a nut butter or hummus. Having that snack prepared and sitting front and center in the fridge makes a difference! Incorporate seasonal, fresh fruit for an easy but satisfying dessert.
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References:
1 Weinstein. The Surprising Power of Family Meals.Hanover,
NH: Steerforth Press; 2005.
2 Lyttle, J, & Baugh, E. The importance of family dinners.
Gainesville, FL: Cooperative Extension Service, Institute of
Food and Agricultural Sciences, University of Florida 2008.
3 Stanek K, D Abbot and S Cramer. Diet quality and the eating
environment of preschool children. Journal of the American
Dietetic Association. 90(11):1582-1584, November 1996.
4 Berge JM, Maclehose RF, Loth KA, Eisenburg ME, Fulkerson
JA, Neumark-Sztainer D. Family meals. Associations with
weight and eating behaviors among mothers and fathers. Ap-
petite. 2012;58(3):1128-1135.
5 Wunderlich SM, Feldman C, Kane S, Hazhin T. Nutritional
quality of organic, conventional, and seasonally grown broc-
coli using vitamin C as a marker. Int J Food Sci Nutr. 2008
Feb;59(1):34-45.
6 Igarashi O. The significance of the Issuance of the 5th Revi-
sion of the Japanese Standard Tables of Food Components on
Study and Research on Vitamins and Diseases. 36th Vitamin
Information Center Press Seminar. Tokyo Japan 2001.
Editorial Review Board
Jenny Dahl, RDN, LD
Peggy Korody, RD, CLT
Karen Buch, RDN, LDN
This activity has been approved for 1 hour of continuing professional education credit for registered dietitians and dietetic technicians, registered by the FCP/Academy, an Accredited Provider with the Commission on Dietetic Registration. Quizzes must be completed within 3 years of their appearance in this publication in order to be eligible for credit.
After reading the continuing professional education article(s), please answer the quiz questions by linking here https://www.surveymonkey.com/s/FCPSummer2014selfstudy A minimum of 80% of quiz questions must be answered correctly to receive credit for this activity. Quiz results are reviewed monthly. If you successfully meet the 80% pass rate, your CPE certificate will be sent to you via email.
7 Ahern, Melissa, Cheryl Brown, and Stephen Dukas. 2011. “A
National Study of the Association between Food Environments and
County-Level Health Outcomes.” The Journal of Rural Health 27(4):
367-379.
8 Salois, Matthew. Forthcoming. “Obesity and Diabetes, the Built
Environment, and the Local Food Economy in the United States,
2007.” Economics and Human Biology.
9 S Pandrangi, LF LaBorde. Retention of folate, carotenoids, and
other quality characteristics in commercially packaged fresh spin-
ach. Journal of Food Science 69 (9), C702-C707.
10 Anderson SE, Whitaker RC. Household Routines and Obesity in
US Preschool- Aged Children. Pediatrics. 2010;125(3);420-428.
11 Underhill, Paco. Why We Buy. 2008
12 Time Use Institute. Grocery Shopping: Who, Where and When.
http://timeuseinstitute.org/Grocery%20White%20Paper%20
2008.pdf October, 2008.
13 USDA FSIS. Freezing and food Safety. http://www.fsis.
usda.gov/wps/portal/fsis/topics/food-safety-education/get-
answers/food-safety-fact-sheets/safe-food-handling/freezing-
and-food-safety/ June, 2013.
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Stephanie Green, RDMember Spotlight
In keeping with our theme “Local and Seasonal”, Stephanie Green, RD shares with us her role as a registered dietitian and chef in her community, and how she utilizes the local farmer’s market to promote the use of fresh produce.
1. Describe your responsibilities at your current job. What aspect of your job is the most enjoyable to you?
Under the umbrella of my corporation I do a variety of projects. I manage the farmer’s market program including the The 5 Minute Market Chef where we provide people with the opportunity to “try it before you buy it” using seasonal recipes that focus on locally grown produce found at the Scottsdale Farmer’s Market. We educate people about the produce item: give them tips, tricks and techniques, a simple recipe, and a taste. We have also launched a seasonal cooking magazine named Green’s Cookery that is available on iTunes or find from my website www.greenscookery.com which people can use to experience and enjoy more produce-based recipes.
Additionally, we provide culinary workshops and trainings all over the state of Arizona that include knife skills, how to give a food demo, and team building exercises. We also do recipe development, food styling, and recipe analyses for other companies. One of my favorite parts of my job is brainstorming new recipes.
2. What is your proudest professional accomplishment?
The launch of the Green’s Cookery magazine. It is a culmination of all of my skills and joys of “work” from recipe development to food stylist all rolled into one project for myself.
By Laura Nelson, MPH, RD, FADA, FANMembership Chair
Name:
Stephanie Green, RD
Title:
Consultant – Nutrition Studio which she created in 1999
3. What experience has made the biggest impact on your career as a registered dietitian/nutritionist?
The addition of culinary training combined with the RD credential opened many doors for me that one or the other credential would not have.
4. What trends are you seeing in your current area of practice?
People are really trying to include more pro-duce in their diets and are excited about it.
5. What advice do you have for other FCP members seeking employment in your area of dietetics?
You have to figure out how to do what you are passionate about because it makes the work much easier, and when you are just starting out, you have to wear all the hats in your business.
6. What advice would you give to students entering the field of dietetics today?
Try to shadow as many dietitians as possible during your volunteer/internship time so that you narrow down what direction you want start out in, and keep an open mind that the beauty of dietetics is that your career can evolve in the field.
7. What are the biggest benefits of your FCP membership?
You can always learn about the latest news, topic of concern or reach out to others to get help on something you are not familiar with. Many times another RD can provide you with direction and advice that they have just experienced in a situation similar to your circumstances.
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News from FCP Subgroups
Lessons from the Farm: A Perspective on “Local”By Kim Kirchherr, MS, RDN, LDN, CDEAgriculture Subgroup Chair
What does “local” actually mean? Back in 2008, the US Con-gress Food, Conservation, and Energy Act defined a locally or regionally produced agricultural food product as one that is less than 400 miles from its origin or within the state in which it was produced.1 In 2010, however, the USDA’s Economic Research Service (ERS) report on local food systems noted “there is no generally accepted definition of ‘local’ food.”2
The ERS research on local food systems looked at multiple aspects which can help lay the foundation for our thinking on this hot topic:3
• Alternative definitions of local foods
• Market size and reach
• Characteristics of local consumers and producers
• Economic and health impacts of local food systems
• Food environment factors (including store/restaurant prox-imity, food prices, food and nutrition assistance programs, and community characteristics) and how they interact to influence choice and quality of food and diet
In addition, depending on where we live, the definition of local needs some flex to account for the growing season in the area. Midwesterners in the midst of a polar vortex in January would define locally grown quite differently than a southern Californian, as one example.
The 2012 census of agriculture showed that there were 3.2 million farmers operating 2.1 million farms with a span of 915 million acres.4 These acres are the starting point for food, fiber and fuel for U.S. citizens as well as people worldwide.
Now, more than ever before, people want to feel connected to their food, the farm it comes from, and the farmers who raise and grow it. We are in a unique position to help farmers tell their story and help connect them to the consumers who want to know them.
Keeping all of this in mind, step back a moment and think of how we communicate today and where people are likely to turn to learn about local/seasonal food. As a small snapshot of the many options in the digital space: 5
• 70+ million users on Pinterest
• 300 million users on LinkedIn
• 255 million users on Twitter
• 70% of farms have internet access (USDA ERS)6
People learn about agriculture through farm tours, retailers, restaurants, and in culinary conversations with us as nutrition professionals in addition to what they find online. While we won’t all have the opportunity to become farmers, we can have a better understanding of farming and agriculture to help answer ques-tions people are asking. Through this new subgroup, we hope to provide you with resources to provide the information you need to help answer questions and be the important connector for farmers and consumers. Please visit our new resource page to learn more (http://www.foodculinaryprofs.org/page/agriculture). This page will be continually updated, and your feedback and suggestions are welcome, and we look forward to the dialogue this year as we build our new subgroup.
Food for Thought:
• 2012 Census of Agriculture: http://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Highlights_Farm_Demographics.pdf
• Know your Farmer, Know your Food: http://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=KNOWYOURFARMER
• Seasonal Food Map (Epicurious): http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
• SNAP Nutrition Through the Seasons: http://snap.nal.usda.gov/nutrition-through-the-seasons
• USDA Seasonal Food Safety: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/seasonal-food-safety
• USDA Why Local Food Matters: http://www.ams.usda.gov/
Sources:1USDA ERS Local Food Systems: Concepts, Impacts, and Issues. Accessed 5.18.14 (http://www.ers.usda.gov/publications/err-economic-research-report/err97/report-summary.aspx) 2 USDA ERS Local Food Systems: Concepts, Impacts, and Issues. Accessed 5.18.14 (http://www.ers.usda.gov/publications/err-economic-research-report/err97/report-summary.aspx) 3 USDA ERS Local Foods. Accessed 5.18.14 (http://www.ers.usda.gov/topics/food-markets-prices/local-foods.aspx) 4 2012 Census of Agriculture. Accessed 5.18.14 (http://www.agcensus.usda.gov/Pub-lications/2012/Online_Resources/Highlights/Highlights_Farm_Demographics.pdf) 5 How Many People Use 416 of the Top Social Media, Apps, and Tools? (May 2014). Accessed 5.18.14 (http://expandedramblings.com/index.php/resource-how-many-people-use-the-top-social-media/#.U3qmS_ldWSq)
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Consumers Seek More Seasonal & Local Foods—Supermarkets Deliver
By Karen Buch, RDN, LDNSupermarket/Retail Subgroup Chair
A growing number of consumers are seeking ‘seasonal and ‘local’ food attributes while they shop. This is part of an overarching shift in how consumers perceive high-quality food. Overall, we are seeing an evolving culture of health & wellness with the intent to improve quality of life, a fresh revolution as the symbol for food quality and an appreciation for personal, customized and curated foods.1
Foods that are ‘in season’ are harvested during peak months for growth. However with today’s global sourcing, many forms of produce are available for purchase in conventional grocery stores year around. For a complete listing of pro-duce by season, check out the following link: http://www.
fruitsandveggiesmorematters.org/what-fruits-and-vegetables-
are-in-season
In 2007, the Oxford American Dictionary selected the word ‘Locavore’ as its word of the year. By their definition, a ‘lo-cavore’ is a person whose diet consists only or principally of locally grown or produced food. To make it easier to find local options, many retailers voluntarily highlight produce grown locally through in-store signs and call-outs in ad circulars.
Some people choose ‘seasonal’ and ‘locally-produced’ foods to support local growers, enhance affordability and reduce food miles (the distance foods travel from farm to fork). Some are hoping to reduce environmental impacts and support sus-tainable agriculture. Whatever the motivation, consumers may
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News from FCP Subgroups
ask Registered Dietitian Nutritionists how to make nutritious choices that are as locally-sourced and seasonal as possible.
Here are a few things to keep in mind:
1. Some foods simply cannot be produced or sourced locally. Certain foods require a tropical climate including bananas, acai and pineapple. Local climates vary and will dictate what can be sourced locally.
2. Some processed foods supply equal or greater nutri-tional value compared to fresh local or seasonal varieties. Researchers at the Michigan State University recently concluded canned, fresh and frozen vegetables and fruits are comparable nutritionally, and in some instances, bring a nutritional advantage to the table. For example, canning actually improves the B vitamins, vitamin E and carotenoid content of tomatoes compared to fresh. Fiber, a nutrient of concern in the 2010 Dietary Guidelines for Americans, also becomes more soluble and therefore more useful in the human body, in the canning process.2 Consuming fresh produce as close to its harvest as possible helps maintain natural nutrient content. Certain vitamins, such as vitamin C, begin to degrade. Consuming produce that has been picked and flash frozen or canned quickly after harvest also helps preserve natural nutrient content.
3. The majority of Americans are simply eating too few fruits and vegetables overall. Regardless of whether they are grown locally, in season or using organic farming practices. According to the Produce for Better Health Foundation, the average American eats only 43% of the recommended fruit and only 57% of the recommended vegetables each day.
We may be able to serve consumers best by encouraging an increase in consumption of all forms of produce including fresh, local, seasonal, dried, canned, frozen, and 100% juice to a level that meets their daily recommended intake.
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Sources
1. Hartman Group: Modern Eating: Cultural Roots, Daily Behaviors 2013 Report
2. Nutrition & Costs Comparisons of Select Canned, Frozen and Fresh Fruits and Vegetables; Steven Miller, PhD and Bill Knudson, PhD; Michigan State University 5/14/12 (comprehensive literature review funded by the Canned Manufacturer’s Institute)
3. Produce for Better Health Foundation: State of the Plate 2010 Study on America’s Consumption of Fruits and Vegetables
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Restaurants Lightening Menus with Fresh Summer Flavors
By Rachel Huber, MPH, RDNRestaurant & Hospitality Subgroup Chair
It has been a long, cold winter for so many this past year. Restaurants are welcoming warm weather by offering a taste of the season’s freshest ingredients throughout their menus. From quick service to fine dining you’ll find an array of fresh offerings including salads, smoothies, and salsas.
Consumers today crave seasonal limited time offers. Two-thirds of restaurant-goers are interested in trying seasonal flavors and ingredients. Additionally, 46% of these consum-ers have tried seasonal offerings in the past and would do so again. Thus, seasonal changes offer significant opportunities for the restaurant industry.1
So, what’s “in” this summer? Light, but full of flavor! Mintel reports the top ten flavors on summer menus are: garlic, seasoned, spicy, orange, lemon, lime, cola, vanilla, chicken, and sweet. Garlic is typically harvested in late spring, resulting in its increased use during this time of year. Seasoned flavors and chicken reinforce consumer interest for light, flavorful foods during hot summer months.1
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Here are a few examples:
• Au Bon Pain’s offering a Sriracha Chicken Sandwich, with Sriracha sauce, pickled banana peppers, arugula, tomatoes and lemon aioli on baguette and Fresh Fruit & Baby Kale salad, made with watermelon, strawberries, mandarin or-anges, feta, almonds and baby kale with balsamic vinaigrette.
• California Pizza Kitchen introduced Tricolor Salad Pizza, made with a caramelized Parmesan pizza crust topped with field greens, tomatoes and shaved Parmesan, tossed in freshly made Dijon balsamic vinaigrette.
Another hot trend this summer is juice. Blends of exotic fruits once found only at specialty juice bars are emerging in main-stream outlets like Jamba Juice and Starbucks. It’s predicted that pomegranate and acai will remain popular, and jackfruit (a very large, tree-borne fruit, popular in tropical areas) is expected to increase in popularity in 2014.2 Innovators in this space are going beyond fruit and blending vegetables with herbs and spices to provide new flavor profiles.
Comax Flavors presented “Fresh Focused” as a flavor trend category for juices and other beverages in 2014. Flavor profiles include: coconut lime, lemon garlic pepper, carrot watermelon, and pineapple cucumber.3
When temperatures rise consumers turn to lighter fare, but don’t want to sacrifice flavor. Fresh, summertime ingredients tie directly to health, while also communicating better taste. Keep an eye out for the many creative vehicles that foodservice operators use to deliver fresh flavors this summer.
Sources
1. Mintel 2013. Spring/summer flavors: A look at flavor trends and how the warmer seasons inspire cool, fresh flavor profiles.
2. Foodnavigator-usa.com August 2013. What will be eating in 2014? Alcoholic ginger beer, spicy mango ice cream and jack fruit?
3. ComaxFlavors.com January 2014. Beverage Industry. Flavor trends for the new year.
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News from FCP SubgroupsContinued from page 10
Local food, is it safer?
By Hilary Thumser, PhD, RDFood Safety Subgroup Chair
Do you prefer foods that are locally grown or produced? If you answered yes, you are in agreement with 25% of consumers according to Food Marketing Institute’s 2014 U.S. Grocery Shopper Trends survey. This is an increasing number of consumers who prefer locally grown or produced foods, up from 20% in 2010 and 13% in 2007. Is this a trend that is here to stay or a fad? It is hard to tell, but at this time, it is a value driven purchasing decision of consumers that has the attention of the food industry and retailers.
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Local foods provide several benefits for consumers, perhaps the most important being support of the local economy and local farmers. There are also potential benefits in terms of the carbon footprint of the distribution model, but many factors go into these calculations which can be highly variable. Studies evaluating the differences in food safety and nutritional value of local foods find no significant differences between locally produced and conventional foods. There could be other factors driving con-sumer preference for local foods, both real and perceived.
When selecting locally produced foods, it is important to use common sense and consider what is in season and growing in the local area. This varies regionally across the country. Summer is a great time to experiment and taste local foods and see what your region has to offer for local fresh produce. Traveling is another opportunity to try the local foods in a different region.
Food safety should not be compromised! Don’t be shy about asking farmers or other food producers about their food safety plans. If you are sourcing locally produced foods or simply visit-ing a farmers market, ask about food safety, and if the farmer or producer has a food safety plan. Even the smallest farms and producers should have food safety plans and be aware of Good Agricultural Practices and Good Manufacturing Practices. If they look at you with a blank stare, consider shopping elsewhere.
Laura Coti Garrett, MS, RDN, has started consulting for Affiliated Foods Midwest as their Corporate Retail Dietitian. AFM is a retailer’s cooperative that serves over 800 stores in 13 states in the Midwest. Her services include writing for their advertising circular, website, and magazine. Laura is the owner of Realtime Nutrition, a marketing and communications agency for food and ingredient companies. She is a founding member of Food and Culinary Professionals.
Donna Shields, MS, RDN, is relocating to the wellness and organic food epicenter of the U.S., Boulder, Colorado. Donna has established a partnership with Laura Lagano, MS, RDN, CDN, to provide nutrition communications services for the natural foods industry. A longtime Key West resident, Donna is happy to trade in flip flops for a winter coat in Boulder, which Food & Wine calls “the foodiest town in the U.S.”
“Culinary Nutrition: The Science and Practice of Health Cooking” (Elsevier, 2014), written by Jacqueline B. Marcus, MS, RDN, LD, CNS, FADA, FAND, is on the shortlist for the U.S. in the Professional category of the Gourmand World Cookbook Awards. http://store.elsevier.com/Culinary-Nutrition/Jacqueline-Marcus/isbn-9780123918826/
Courtney Schnefke, RD, is leaving her position in nutrition communications to pursue a Master of Public Health degree in Nutrition at the University of North Carolina at Chapel Hill. She is also considering a Global Health or Health Communications certificate to complement the degree. She is looking forward to getting back in the classroom, exploring public health research opportunities and moving back to the East coast!
Members on the Move
News from FCP SubgroupsContinued from page 11
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Regulation of definitions is an important part of policy. Regulatory terms are usually more technical than dictionary definitions, and may not mean the same thing to a consumer.
According to the USDA’s Economic Research Service, “While there is no consensus about how to define ‘local food systems’, in terms of geographic distance between produc-tion and consumption, defining ‘local’ based on marketing arrangements – such as farmers selling directly to con-sumers at regional farmers’ markets or to schools – is well recognized.”1 Their report, “Local Food Systems: Concepts, Impacts, and Issues”, is available free of charge from their website.2 One of the findings from this report is that there is no consensus on the definition of “local”, even though the 2008 Food, Conservation, and Energy Act adopted a definition of local as being a total distance of 400 miles from its origin or within the State of production.
“Seasonal” and “local” go together well, in part because much of the direct-from-farm-to-customer sales occurs along the Northeast and West Coast urban corridors where
Public Policy Update: Regulatory terms – not from your teachers’ dictionaries
FCP Looks Forward to Seeing YOU in Atlanta at FNCE® in 2014!
By Missy Cody, PhD, RD, LDPolicy & Advocacy Leader
products are produced, packaged, transported and distributed by small farms with less than $50,000/year in sales. These are local efforts, both geographically and conceptually.2 In these cases “seasonal” is easy to recognized because the grower and consumer experience the same seasons.
The term “local” was applied in the Food Safety Moderniza-tion Act (FSMA), which exempted farms selling produce to qualified end-users located in the same State as the farm or not more than 275 miles away.3 These farms would be required to include their business names and complete business addresses on the product or at point of sale, depending upon regulations covering the product. This exemption from production stan-dards can be withdrawn in the case of an outbreak investiga-tion or other public health concern. The Academy’s comments on the FSMA Produce Production Standards are available from the eatright.org website: http://www.eatright.org/advocacy/comments/ (November 15, 2013).
1 United States Department of Agriculture Economic Research Service. Local Foods. Available at: http://www.ers.usda.gov/topics/food-markets-prices/local-foods.aspx#.U9kB7iiVchw. Accessed July 30, 2014.
2 United States Department of Agriculture Economic Research Service. Local Food Systems: Concepts, Impacts, and Issues. Available at: http://www.ers.usda.gov/publications/err-economic-research-report/err97.aspx#.U9kDb-CiVchw. Accessed July 30, 2014.
3 Department of Health and Human Services, Food and Drug Administration. 21 CFR Parts 1, 16, 106, et al: Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption; Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food; Draft Qualitative Risk Assessment of Risk of Activity/Food Combinations for Activities (Outside the Farm Definition) Conducted in a Facility Co-Located on a Farm; Availability; Proposed Rules. Federal Register. 2013;78(11):3503–3646.
• Oct 17: Empire State South Lunch with Hugh Acheson
• Oct 17: Southern Food Done Right at Mary Mac’s Tea Room
• Oct 18: Culinary Workshop at Cordon Bleu
• Oct 19: FCP’s Networking Event at the Biltmore
• Oct 20: FCP DPG Showcase (9:30 am – 12:30 pm, Booth #15)
• Oct 21: FCP’s Member Breakfast at the Hilton Garden Inn
Find out more about FCP’s FNCE® events here: http://www.cvent.com/d/74q35z
Early registration pricing ends September 6th – don’t delay! Our events fill quickly.
Each year, FCP shines at FNCE®, and 2014 is no exception. We hope you can join us for our many member events this year in Atlanta, Oct 17 through Oct 21.
What will the future of food look like in 3-5 years? In 10-20 years?
How can we create craveable, compelling, memorable food that leads with flavor and pleasure, but meets today’s most pressing health and environmental challenges? And how can foodservice chart a menu strategy that anticipates the supply chain disruptions and economic uncertainties caused by climate change?
These are some of the questions behind a fresh collaboration between the Culinary Institute of America and Harvard School of Public Health. Their 2nd Annual “Menus of Change” confer-ence (in Cambridge, MA June 9-11, 2014) brought together nearly 300 leaders from across research, culinary, nutrition, foodservice, NGOs, technology and social entrepreneurship sectors to identify the most critical issues that converge at the intersection of human health and environmental sustain-ability. These diverse sectors don’t often cross-pollinate, but collectively they shape the food choices of tens of millions of Americans each day.
The group’s new ground-breaking 2014 Report: Menus of Change: Charting the Future of Food & The Foodservice Industry is an essential read for professionals working in the business of food and nutrition. It’s an evidence-based tool that offers a clear, measurable roadmap of action steps profession-als can take to address some of the most pressing challenges that our food system will face in the years ahead. You can access the full report, infographics, and additional resources at www.menusofchange.org. Below are some of the top trends and takeaways poised to impact the future of dietetics.
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6 Trends Changing Dietetics Now:
1. Climate change is happening faster than predicted. According to 2013 and 2014 reports from the Intergovern-mental Panel on Climate Change, human induced climate change is already underway, and is already impacting our food system in significant ways14 Things like fluctuating commodity prices, extreme heat and drought that disrupts agriculture, and the volatility of globalized supply chains mean that the future of food will be much more complex to navigate than in the past. In other words, the global com-munity is past debating “if,”, and is now is turning its sights on adaptation and mitigation.
2. Flavor is where things have to start. FCP members know, of course, that it all starts with taste! Above all else, foods that bring a winning mix of health and sustainability must be craveable: top trends include the kabob (prediction: edible kabob sticks coming!), smaller portions served on a sizzling hot stone dish (which provides a pop of textural and visual contrast), and the highly customizable hot pot. wWhere diners get to choose from and cook a variety of ingredients. The winners in this new economy will lead with flavor first.
3. The Protein Puzzle. According to the UN, livestock is one of the top contributors to climate change, having a greater car-bon footprint than every car, truck and plane on the planet. . The conference (and the Annual Report) cited conventional livestock production as the single greatest issue facing food in America. Culinary trends playing out that help mitigate this include the growing interest in “flexitarian” food habits, “Tail to Snout” dining, sustainable seafood certifications, vegan cuisine, smaller strips of grass-fed/organic meat and innovative meat/mushroom blends for burgers, meatballs and more. In the coming decade to things like cricket flour and edible insects will also become more mainstream.
4. Health, Pleasure + Sustainability Converge. Two time James Beard award-winning chef Michel Nischan said in the opening keynote “our current food system is brittle. Re-regionalization is one of the most powerful tools we have to create resilience in the food system.” Local and re-gional foods supports not only culinary pleasure, they drive economic and agricultural resilience and promote a vibrant regional “food ecosystem.” On the nutrition side sustainably sourced proteins, increasing consumption of produce and whole grains, and reducing added sugars topped the list of imperatives to fix both the food system and human health.
A Taste of What’s to Come: 6 Insights from the Future of Food
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By Kate Geagan, MS, RD
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A Taste of What’s to Come: 6 Insights from the Future of Food
5. Big Tech comes to Big Food. Several Silicon Valley leaders at the conference noted that “Big Tech” has set its sights on “Big Food,”, and encouraged large food companies to adopt a new way of thinking that would allow for “safe zones” of innovation. Will Rosenzweig, founding CEO of The Repub-lic of Tea and partner at Physic Ventures said, “there’s a conservative tension within large companies because of economies of scale-scale is great, but it creates risk aver-sion. Can you have pockets of innovation that are more like the Silicon Valley model- that don’t have to have profitability right away?” It’s essential that stakeholders establish a space to ‘“fail fast and fail forward”’ in this new landscape if they are to adapt and thrive.
6. Memo from Millenials: “Share not just my palate, but my values.”
MillenialsMillennials are the fresh undercurrent shaping the future of food, as they will soon overtake Baby Boomers as the predominant demographic of influence. MillenialsMillen-nials think very differently about food from their parents, and they are disrupting the traditional landscape of corporate
concepts and legacy brands. They boast adventurous palates and comfort with a variety of food philosophies. They grew up in the “democratization of data” and as such are proac-tive instead of reactive when it comes to engagement with brands. Most importantly, they are shifting the conversation from “value” to “values”: things such as planetary health, animal welfare, and social concerns are important to them. They want to see certifications and hear stories. And they will call out companies who aren’t doing it honestly.
So what does all of this mean for RDs? At a minimum, it is es-sential that we be aware of these changes coming to food, and reflect on how they provide possible threats or opportunities to our own businesses. The next decade in dietetics is going to be dramatically different-yet it promises to offer an immense opportunity for FCP members who want to play a valuable role in the shape of food to come. Whether your passion involves seasonal, local and heirloom fare, global flavors and ingredi-ents, high quality sourcing, healthy recipe development, or the business side of quality and pricing, the worlds of health and sustainability are rapidly colliding in our field.
Upcoming Events of Interest:
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Webinars (Fridays at 12pm EST)
FCP Educational Webinar (September 26, Topic TBD)
2015 FCP Culinary Trip: Discovering the Culinary Treasures of Sardinia (May 10 - 17, 2015 and May 24 - 31, 2015)
FCP is offering two culinary trips to Sardinia in 2015. Sardinian cuisine is not just Italian in origin but a hybrid of influences. Starting with the Phoenicians and followed by Carthaginians, Romans, Arabs, Moors, and Spanish, among others, the island was occupied by nearly every Mediterranean power for more than 2,500 years, until it became part of Italy in 1861. This has lead to interesting culinary influences that include pasta, fregula, (pasta of Moorish origin that resembles Israeli couscous) and malloreddus (small, chewy dumplings). Join us on this exciting food adventure – registration is now open (http://www.foodculinaryprofs.org/page/2015-trip-to-sardinia)!
Want to learn more about educational events from FCP? Check out our calendar frequently for upcoming events: http://www.foodculinaryprofs.org/events.cfm
2015 Culinary Workshop (March 5 - 7, 2015)
It’s never too early to mark your calendar for FCP’s 2015 Culinary Workshop in Napa!Check our website for details they become available(http://www.foodculinaryprofs.org/page/2015-workshop).
Food for Thought Book Club
Missing Microbes (September 18, Time TBD)
Cook’s Corner
Directions:
1. Preheat grill to medium-high heat.
2. Combine 1 tablespoon parsley, lemon rind, 2 cloves minced garlic, 1 teaspoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Rub mixture all over pork. Let stand 30 minutes at room temperature.
3. Grill pork 20 to 22 minutes or until a meat thermometer reads 145°F. Let stand 5 minutes before slicing.
4. Meanwhile, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir in remaining 1 tablespoon parsley, 1 clove minced garlic, ½ teaspoon olive oil and ¼ teaspoon each salt and pepper.
5. Combine slaw and carrots in a bowl. Whisk together vinegar, remaining 3 tablespoons olive oil, the red pepper flakes, cayenne pepper, and remaining ¼ teaspoon salt. Pour vinegar mixture over slaw mixture and toss to combine; let stand 30 minutes.
6. Serve peach salsa over pork with slaw.
Yields 4 servings.
Ingredients:1 lb. pork tenderloin, trimmed2 tablespoons chopped fresh parsley, divided1 tablespoon grated lemon rind3 cloves garlic, minced and divided3½ tablespoons olive oil, divided1 teaspoon kosher salt, divided¾ teaspoon black pepper, divided1½ cups chopped fresh peaches¼ cup chopped red onion2 tablespoons fresh lemon juice1 tablespoon minced jalapeño2 cups angel hair slaw1 cup grated carrots1/3 cup cider vinegar1 teaspoon crushed red pepper flakes¼ teaspoon cayenne pepper (optional)
Grilled Pork Tenderloin with Peach Salsa and Peppery Slaw
Pick up some peaches at your local farmers market and fire up the grill for this flavorful summer dish.
Nutrition Information (per serving): 280 calories, 15 g total fat, 2.5 g saturated fat, 75 mg cholesterol, 570 mg sodium, 13 g carbohydrates, 3 g fiber, 25 g protein
Recipe and photo submitted by Jessica Cox and reprinted with permission from eMeals (www.emeals.com).
Makes 4 servings
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