Appetizers

By Sandy Todd Webster
May 12, 2015

Here’s a taste of what’s cooking in the nutrition world:

You’ve heard of terroir (terr-WAHR), the French
term that defines the “essence of place” in wine and food flavors, but have you ever asked your taste buds whether a Gulf oyster shares the merroir of
one raised in Northern California seas?
This newly popularized term in the culinary world refers to how specific ocean regions can impart distinct flavor characteristics to oysters, sea salt and other seafood products.

A new study from a research team at the University of North Carolina, Chapel Hill, estimates that from 2000 to 2012, approximately 61%–62.5% of calories purchased in the U.S. came from highly processed foods such as prepared meals, white bread, cookies, chips, soda and candy. What if you asked your clients to replace just 20% of
those calories with either whole foods or those minimally processed? Combined with explaining the pitfalls of highly processed foods (and perhaps defining clearly what they are), encouraging an action plan focused on small, gradual changes in product purchasing could go a long way toward helping clients to achieve health goals.

Are you ready for a vegan spin on the Swedish meatball? As of April, you can find exactly that in IKEA stores alongside the global furniture retailer’s iconic original meat recipe. Whether Swedish sensibility is driving the change or pressure from animal welfare rights group PETA has influenced it, it’s clear that earth sustainability issues are a key factor in the decision. With an estimated 150 million beef and pork meatballs sold in IKEA stores worldwide in 2013, cutting back on animal protein by offering a vegan option will surely save resources as well as satisfy vegetarian and vegan palates.

Looking for another dependable resource to help you sort through the hype and confusion about food and nutrition in the news? Sign up for The Nutrition Source, a science-based, unbiased platform brought to you by the scholars and researchers in the Harvard T.H. Chan School of Public Health: www.hsph.harvard.edu/nutritionsource/.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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