2012 Food Trends to Watch

2012 Food Trends to Watch

 Food Prices. There is little doubt that food prices will continue to climb. The cost of fuel, feed, packaging, food safety along with a higher demand for exports will factor into the retail price on the shelf.

Baby Boomers Are Significant Consumers. The generation of 76 million who started turning 65 last year will control 52 percent of the total $706 billion spent on groceries by 2015 - making them the largest food influencers and purchasers. The Baby Boom generation which encompasses people aged 48 to 65 is expected to have a longer average life span – 74.1 years for men and 79.5 years for women and as a result are becoming more interested in those foods and beverages that offer them health and wellness benefits.

Interest In Where Food Comes From.  Shoppers are becoming increasingly interested in knowing where their food comes from. Last year sales flourished among grocery retailers who jumped on the movement among consumers to “buy local.” A growing number of farmers are leading the conversation by using blogs and social media sites to bring the story of the American farmer to consumers.

Self-Checkouts.  More stores are offering self-checkouts – the ability to compare prices at nearby retailers, cell phone scanners, in-store interactive media devices, QR codes, RFID and mobile coupons. For many shoppers, high-tech adds to personalization with suggested purchases and targeted offers based on their histories with the store, which is typically delivered in a functional way.

Eating at Home.  With the economy slow to recovery, people are choosing to eat at home to save money.

Concerns About Added Sugars.  The American Heart Association reports that adult consumption of added sugars has been on the rise since the 1980’s, up 51 percent in both men and women. Look for reduced-sugar products to be the biggest health claim in the coming year.

Source: USDA Food Safety and Inspection Service

How Long to Keep Meat in the Refrigerator

How Long To Keep Meat in the Refrigerator

Below are some basic guidelines for storing meat in the refrigerator.
• Raw ground meat, all poultry, seafood and variety meats: refrigerate one to two days.
• Raw roasts, steaks, and chops (beef, veal, lamb, and pork): refrigerate three to five days
• Cooked meat, poultry, and seafood: store in refrigerator three to four days.
A refrigerator should be set to 40 degrees or below. Use a refrigerator thermometer to ensure your refrigerator is at an appropriate temperature. It is important to use food in a timely fashion to help maintain freshness. Over time even chilled foods will spoil.
Source: USDA Food Safety and Inspection Service

More Wisconsin Kids Participating in Breakfast Programs at School

More Wisconsin Kids Participating in Breakfast Programs at School

 More children are getting access to and participating in school breakfast programs across the state according to a new report.
During the 2010-2011 school year, the number of Wisconsin students eating breakfast at school increased by 10.6 percent compared to the previous year according to the School Breakfast Scorecard published by the Food Research and Action Center (FRAC). This increase puts Wisconsin in the top five states for increases in participation by low-income students.
Wisconsin has moved up in national ranking from 40 th to 36th in measures of low-income student participation, based on the findings of this report.
This could be due to the continued impact of the recession and the growing number of children who experience food insecurity and need the school breakfast program. It could also be in response to the hard work and outreach efforts of schools and organizations across the state that are trying to ensure that more students are starting their day off with a good breakfast.
Research in the area of child nutrition shows that children who eat breakfast demonstrate an increased ability to learn and improved behavior in the classroom. Studies have also shown that eating breakfast improves mood and decreases the risk of being overweight and improves the overall quality of a child’s diet.
In addition to the link between academics and breakfast consumption, research suggests that students who have access to school breakfast tend to have lower rates of absenteeism and tardiness. When a child can focus on the teacher and what is going on in the classroom instead of thinking about food and feeling a stomachache from hunger, they are more likely to have better academic outcomes.
While participation in the breakfast program is rising, many Wisconsin children still miss breakfast on a daily basis, due to lack of time, limited household income or because they do not have access to breakfast at school.
Despite the impressive jump in child participation in school breakfast programs, Wisconsin remains third-to-last in the nation in the number of schools that offer breakfast.
The FRAC School Breakfast Scorecard shows that Wisconsin had a 6.5 percent increase in the number of schools that adopted a school breakfast program. Although Wisconsin ranks 49tth in the nation for school participation in the program, it is among the top three states for increases in school participation.
Source: Amy Alvig, Nutrition Education and School Breakfast Initiatives Specialist, University of Wisconsin-Extension

Easy Ways to Choose Whole Grains for Health

Easy ways to choose whole grains for health

Did you know that half of your grain intake each day should come from whole grains? The U.S. Dietary Guidelines for Americans has long recommended making whole grains a significant portion of your diet.

If you are one of the millions of Americans who fall far short of that goal, there are quick and easy ways to eat more whole grains on a daily basis.,” says Susan Nitzke, Cooperative Extension specialist and Professor Emerita at the University of Wisconsin-Madison.

The first step is to know a few basic terms. A whole grain food is made from the whole kernel of the wheat berry or other grain. That means the outer bran, the oily germ and the starchy endosperm are all present. In contrast, a refined grain uses only the endosperm part of the grain seed or kernel.

There are lots of nutritious and delicious whole grain choices in breakfast cereals. Read cereal labels and choosing cereals with a whole grain as the first item in the ingredients list. Most whole-grain ingredients have the word “whole” in the name, like “whole wheat” or “whole-grain corn.” Oatmeal and rolled oats are also whole grains.

When you are buying bread for sandwiches or toast, try different whole-grain varieties. Get your family members involved in a taste test of a few different brands and pick the brands you will want to buy most often.

For a healthy whole-grain snack, popcorn fits the bill, especially if it’s made with little or no added salt and butter.

It is easy to be fooled by words that sound like they might be whole grain items on an ingredient label or product name. Terms like “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not whole-grain products. Bread and other grain products may look brown due to molasses or food colors, so it is better to use the ingredient list rather than color as a guide when choosing whole grain foods.

Source: Susan Nitzke, UW-Extension, Cooperative Extension and Professor Emerita, University of Wisconsin-Madison

Eating Healthy While Saving Money

Eating Healthy While Saving Money

 In 2011, food-at-home Consumer Price Index (CPI) increased 4.8 percent. In 2012, the CPI for all food is projected to increase 2.5 to 3.5 percent. The average U.S. household spends $6,372 for food annually (Bureau of Labor and Statistics). The average four person household wastes $600 of food each year according to the United States Department of Agriculture (USDA).

Some tips to keep your food costs under control include:

• Think before you drink. Beverages like bottled tea and flavored waters should be considered treats rather than everyday purchases. Soda offers little nutritional value.
• Do you know how much money are spending on food eaten away from home? This includes fast food restaurants, take out, convenience stores/gas stations, mall food court and the movie theatre.
• Entertaining can be fun, but costly. If you like to entertain, but hate what it does to your budget, start hosting potluck affairs. Provide the entrée and ask guests to bring appetizers, side dishes and desserts.
• Shop the specials. Plan meals around sale items especially more expensive purchases like meat. Also buy foods in season.

Nutrient Dense Foods

Nutrient Dense Foods

When selecting foods to eat, consider the nutrient density of foods. Nutrient density refers to the amount of nutrients for the given volume of foods. Nutrient-dense foods have lots of nutrients for the given volume of food. Nutrient-dense foods have lots of nutrients, generally with fewer calories.
For example, you are hungry and looking for a snack. Two options are the donuts someone brought to work or an apple you brought from home. The apple has around 80 calories and lots of vitamins, fiber and phytochemicals. The donut has about 200 calories. It does not have many nutrients or fiber. The donut will not keep you feeling full because it has only about one gram of fiber. The apple will keep you feeling full longer as it has more grams of fiber.

Another example includes a baked potato or French fries. The baked potato skin has lots of fiber and some vitamins. The French fries are fried in oil so the fat content is higher. The baked potato has more nutrient density.

Examples of nutrient-poor foods include: white bread, pastries, candy, soda and corn chips. When shopping for nutrient-dense foods, check the Nutrition Facts label on the food for information to use when making healthy choices.

February is National Potato Lover's Month

February is National Potato Lover’s Month

The average American eats 126 pounds of potatoes each year. Wisconsin grew over 2.2 billion pounds of potatoes last year, ranking third in the nation for potato production.

One medium-sized potato only has 110 calories and is free of fat, cholesterol, sodium, and gluten. It also provides you with 45 percent of your recommended daily Vitamin C. The potato contains more potassium than a banana as well as fiber and Vitamin C. This great package makes potatoes nutritious.

According to the University of Wisconsin Department of Agricultural and Applied Economics, potatoes in Wisconsin contribute a farm value of nearly $350 million and over 2,700 jobs to the Wisconsin economy. Buying Wisconsin potatoes helps support local producers while keeping the money in local communities.

Source: Wisconsin Department of Agriculture, Trade and Consumer Protection

Fast Food-Good, Bad or Indifferent

Fast Food – Good, Bad or Indifferent

 Eating at fast food restaurants can be consistent with a healthful diet, especially if it is an occasional practice with careful food and beverage choices i.e. smaller portions of calorie-dense foods, ordering a grilled chicken sandwich or salads with low-calorie dressings, selecting fresh fruit as a side dish, and ordering low-fat milk, 100% fruit juice or water instead of sodas or shakes. However, recent research shows that in practice choosing to eat at fast food restaurants is likely to be inconsistent with healthy food choices as recommended by the Dietary Guidelines for America.

Researchers from the University of Minnesota examined the associations between weight status and family food dinners eaten away from home in a sample of 723 adolescents and parents. About two-thirds of the families reported eating meals together as a family three to six times per week and about half of the families had a family meal from a fast food restaurant or take-out source at least once in the previous week. Parents and adolescents were more likely to be overweight or obese when their families ate dinner away from home at least once in the week before the data collection.

Staff from the Michigan Department of Community Health used 12 questions about fast food from the 2005 Michigan Behavioral Risk Factor Survey to examine how fast food consumption related to obesity prevalence. About 80 percent of the adults in Michigan went to fast food restaurants at least once a month and 28 percent reported eating fast food twice a week or more. The prevalence of obesity was 24 percent for adults who went to fast food restaurants less than once a week and 33 percent for those going to fast food places three times per week or more often.

Making plans to select healthy foods is key when eating at fast food restaurants.

Source: Susan Nitzke, University of Wisconsin Extension Nutrition Specialist, Professor Emeritus