Guide to Good Food, 13th Edition Page 14 (32 of 762)

14
Part 1 The Importance of Food
Answers to these questions can help you evaluate the information you receive
through the media. These answers distinguish a merely interesting story from one that
can help you make more healthful food choices.
Food Fads and Fallacies
Incomplete or inaccurate information through the media may be behind many food
fallacies and fads. A fallacy is a mistaken belief. Mistaken beliefs often lead to fads,
or practices that are very popular for a short time. For instance, suppose the media
reports that a component in apples helps reduce the effects of aging. Although there
may be some research behind this story, the information is incomplete. Nevertheless, a
fallacy spreads that eating apples will help people live longer. Suddenly it seems apples
are in every new food product that hits the market, from muffi ns to frozen entrees.
A few months later, the media issues a new story. This report states much more
research is needed before any link between apples and the aging process becomes
clear. However, studies show eating large amounts of apples will probably not change
a person’s life span. The fad comes to an end, and the popularity of apple products
fades. Many food fads and fallacies are related to nutrition, weight loss, and food safety
issues.
Food fads can lead to disappointment when they do not produce promised results.
Some fads can even be harmful if they keep people from eating the variety of foods
needed for good health.
Before jumping on the bandwagon to try a new fad, fi nd out the facts. Take a little
time to research the information on which the fad is based. The time you invest may
end up saving you money and possible harm.
Food Product Trends
Whereas fads are short lived, trends shape the market for an extended period.
Consumer demand drives trends for new products in the marketplace. In turn, what
products are available infl uences your consumer choices. When it comes to food
products, consumers demand three main qualities. They want foods that are healthful,
convenient, and great tasting.
Evaluating
Internet
Information
A vast array of
food and nutrition
information is avail-
able over the Internet.
When evaluating this
information, look at the end of the website address. This
will give you a clue about the source of the information.
Websites that end in .edu are those of educational insti-
tutions. A government agency site ends in .gov, and a
professional organization site ends in .org. These may be
the most reliable resources when you are researching a
topic. Website addresses that end in .com are sponsored
by commercial groups. These sites may provide a wealth
of helpful information. However, keep in mind that they
exist mainly as a way to promote products.
Learn About…

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14
Part 1 The Importance of Food
Answers to these questions can help you evaluate the information you receive
through the media. These answers distinguish a merely interesting story from one that
can help you make more healthful food choices.
Food Fads and Fallacies
Incomplete or inaccurate information through the media may be behind many food
fallacies and fads. A fallacy is a mistaken belief. Mistaken beliefs often lead to fads,
or practices that are very popular for a short time. For instance, suppose the media
reports that a component in apples helps reduce the effects of aging. Although there
may be some research behind this story, the information is incomplete. Nevertheless, a
fallacy spreads that eating apples will help people live longer. Suddenly it seems apples
are in every new food product that hits the market, from muffi ns to frozen entrees.
A few months later, the media issues a new story. This report states much more
research is needed before any link between apples and the aging process becomes
clear. However, studies show eating large amounts of apples will probably not change
a person’s life span. The fad comes to an end, and the popularity of apple products
fades. Many food fads and fallacies are related to nutrition, weight loss, and food safety
issues.
Food fads can lead to disappointment when they do not produce promised results.
Some fads can even be harmful if they keep people from eating the variety of foods
needed for good health.
Before jumping on the bandwagon to try a new fad, fi nd out the facts. Take a little
time to research the information on which the fad is based. The time you invest may
end up saving you money and possible harm.
Food Product Trends
Whereas fads are short lived, trends shape the market for an extended period.
Consumer demand drives trends for new products in the marketplace. In turn, what
products are available infl uences your consumer choices. When it comes to food
products, consumers demand three main qualities. They want foods that are healthful,
convenient, and great tasting.
Evaluating
Internet
Information
A vast array of
food and nutrition
information is avail-
able over the Internet.
When evaluating this
information, look at the end of the website address. This
will give you a clue about the source of the information.
Websites that end in .edu are those of educational insti-
tutions. A government agency site ends in .gov, and a
professional organization site ends in .org. These may be
the most reliable resources when you are researching a
topic. Website addresses that end in .com are sponsored
by commercial groups. These sites may provide a wealth
of helpful information. However, keep in mind that they
exist mainly as a way to promote products.
Learn About…

Help

Chapter 1 Food Affects Life
15
Health
A consumer concern for health is fueling a trend for functional food products.
Functional foods are foods that provide health benefi ts beyond the nutrients they
contain. One such food is probiotic yogurt, which contains components to help improve
intestinal health. Table spreads and peanut butter containing added Omega-3 oils,
which support heart health, are other examples.
Some other functional foods are drawing attention in the market for their antioxidant
values. Antioxidants are substances that help protect cells from damage resulting from
natural body processes. They are linked with a range of health benefi ts including heart
health and brain function. Antioxidants include vitamins A, C, and E and a number of
compounds found widely in plant foods. Products such as juices and frozen fruit bars
may be advertised as natural sources of antioxidants. Antioxidants may also be added
to some foods, such as cereals and drink mixes.
Many consumers want to avoid certain components in foods for health reasons, which
impacts trends in product labeling. Claims such as gluten-free, dairy-free, and sugar-free
are seen on a growing number of product labels, 1-5. Labels also promote qualities such as
reduced sodium and no trans fat in response to current health concerns.
Convenience
Many consumers say they enjoy cooking at home but do not have a lot of time to spend
on food preparation. Therefore, convenience is a key to the success of new food products.
Cooking sauces and marinades have become a
convenience trend. They offer consumers an easy way
to add exciting fl avors to meals without shopping for and
measuring many ingredients. A protein food such as meat
or chicken is often all that is needed to create a tasty main
dish. Serving the dish over simple pasta or rice turns it into
a complete meal.
Microwavable products have been popular for years,
and this trend is not likely to change. Foods that can be
microwaved right in the package require fewer cooking
utensils and save on cleanup and preparation time.
Foods in single-serving packages are common conve-
nience items. Many of these foods make quick snacks.
Servings for one are handy for the large number of single
consumers. They help with portion control, and they also
allow groups to satisfy individual fl avor preferences.
Great Taste
Consumers are not willing to give up taste for health or
convenience. That is why food manufacturers are always
introducing new and improved fl avors of products.
Food fl avors that are growing in popularity include hot,
tangy, and salty with sweet. Some of these food fl avors
are being brought to store shelves through ethnic infl u-
ences. For instance, snack foods might get added heat
from Mexican habanero peppers. One tangy food that is
From Shutterstock.com: Pepj, Carmen2011, Aquir
1-5 Consumers wanting to avoid certain food
components can look for products with claims
like these on the labels.

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Chapter 1 Food Affects Life
13
Evaluating Information in the Media
Research has shown that people with a higher educational level are more likely to
have a higher quality diet. However, you do not have to have a college degree to make
healthful food choices.
News in the media can inform you about fi ndings of a food’s special health proper-
ties. The media can also notify you about products that are found to be unsafe. Learning
this information can help you make wise food purchase decisions. However, news stories
about food and nutrition are sometimes missing important points. To help you review
media information critically, read or listen for answers to the following questions:
• Who conducted the research? Experts in the fi eld of the research are likely to
be most knowledgeable about how to interpret fi ndings.
• Where were the results of the research published? A journal reviewed by
professionals in the fi eld of the research has more credibility than a popular
magazine.
• How was the study set up? A valid study needs to be conducted under carefully
controlled conditions. Steps must be taken to keep unplanned variables from
affecting the outcomes.
• Who funded the research? You may have reason to be more skeptical if the
funding party stands to gain fi nancially from the fi ndings.
• How many people did the researchers study? A study that involves a large
group of subjects may be more relevant than one that involves a small group.
• Were the results of this study similar to the results of other studies? Findings
are more signifi cant when they match those of a number of research teams.
• How much and how often does the food or nutrient need to be consumed to
experience the benefi t or harmful effect? Quantities should resemble what people
might normally be expected to consume. For instance, one study found eating
dark chocolate could help lower blood pressure. However, the amount needed
would likely cause weight gain or decreased nutrient intakes for most people.
• Do the benefi cial or harmful effects of the food or nutrient build with repeated
consumption? This indicates the degree to which the research fi ndings might
affect established eating habits.
• Does the food or nutrient have different effects on certain groups of people,
such as children or pregnant women? This indicates how much bearing the
research has for you.
Food Photographer
A food photogra-
pher arranges food and
props in a studio to take
photographs for commer-
cial use. The photogra-
pher needs to adjust the
lighting and camera settings to create the effect desired
by the client. Then the photographer needs to review
images and choose those that best show the food
product.
To fully grasp the needs of the client, a food
photographer must use active listening skills. Many
photographers set their own schedules. They need
to be dependable and able to manage their time to
plan photography sessions and meet client deadlines.
Producing images that show products in unique ways
requires creativity and attention to detail.
A food photographer may begin training in a tech-
nical school. One way to learn about this career could
be to work as an apprentice to a skilled photographer. A
photographer will probably need a few years of experience
to earn a name in the fi eld and attract clients.
E X P L O R I N G E X P L O R I N G C A R E E R S C A R E E R S

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Page 2Part 1 The Importance of Food click to expand contents

Page 148Part 2 The Management of Food click to expand contents

Page 256Part 3 The Preparation of Food click to expand contents

Page 456Part 4 Food and Careers click to expand contents

Page 490Part 5 Foods of the World click to expand contents

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