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Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, January 16, 2014

Terms Used to Describe Food Products Can be Confusing

Terms Used to Describe Food Products Can be Confusing

“Fresh,” “healthy,” “low-fat,” “low-sodium”--we hear these words often when it comes to food products. But some commonly used food terms may be confusing to consumers.

Consumers may assume that fresh vegetables are more nutritious than frozen or canned. Or they may feel they should buy fresh vegetables for their families, even if the budget is tight and fresh vegetables cost more than frozen.

Fresh vegetables or fruits are not necessarily healthier than frozen or canned varieties. Research shows that fresh vegetables and fruits lose nutrients over time and should be eaten as close to harvest as possible. Produce that is frozen or canned is harvested at the peak of ripeness and quickly processed to retain most of its nutrients.

Consumers can benefit from learning the meaning behind some popular food-related words. For example:
Low-fat. Reducing the fat in foods often means increasing the sugar to maintain flavor. Consumers might assume that low-fat means low in calories, which may not be the case. It’s always smart to compare the fat, sugar and calories in similar foods to find the healthiest choice.

Organic. Concerns about consuming pesticide residues have resulted in some consumers not buying fruits and vegetables because they can’t afford organic varieties. Organic refers to how food is produced--not its nutritional value. The nutritional benefits of eating fruits and vegetables, no matter how they were produced, outweigh the risk of pesticide residues. Remember that all fresh fruits and vegetables should be washed under clean water to remove dirt and other contaminants before they are eaten.
Low-sodium, healthy. Although some health-conscious consumers purchase products labeled low-sodium or healthy, food manufacturers have found that many consumers assume these products won’t taste as good and therefore do not purchase them. Manufacturers have been decreasing the amount of sodium in many products over the years but not calling attention to it because they might scare some customers away.
Specialty foods. Consumers may consider vitamin-fortified waters, omega-3 fatty acid-enriched eggs and gourmet meats better than standard products and be willing to pay extra for them. Parents may purchase specialty foods at extra expense because they want the best for their children. But not all specialty claims can be verified and some of

Source: Gayle Coleman, University of Wisconsin-Extension Nutrition Education Specialist

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