Sugar Consumption

cooking
Written By Judy Doherty, MPS, PCII

Christine Palumbo, MBA, RD, is going to give a presentation to dentists regarding sugar consumption and she requested this chart on sugar consumption trends (this data is from the USDA and is on availability per capita). We found it for her and created a screen shot - there are many more from http://www.ers.usda.gov/Data/FoodConsumption/Interesting notes about this chart:

  • slightly decreased sugar (pink line)
  • but increased corn sweeteners (blue line)

USDA data  states the influx of moms to the work force has changed consumption patterns and women are doing a lot less cooking and baking and a lot more purchasing of products that are already finished. It seems that one type of sugar went down a little and one went up a lot which effectively means that sugar consumption has increased by roughly 50% (from about 100 pounds to about 150 pounds per person which is about 6 ounces per day).There has been some research that the corn sweeteners in beverages do not provide the satiety as real foods with fiber.Here is Christine's presentation outline:Christine M. Palumbo, MBA, RD “The Office: Nutrition Trends Impacting Your Practice” Christine M. Palumbo, MBA, RD, nutrition communications consultant and Chicago Parent columnist will identify the food and nutrition trends impacting your patients and their families. How are today’s parents feeding their children? What’s with the rise in foods with added fiber, probiotics, Omega-3 fatty acids and antioxidants? Hear the latest thoughts on anti-inflammatory eating. Identify tips for incorporating all these trends into your dental practice during this dynamic presentation, including:

  • Health issues you’re seeing and their relationship to nutrition: Obesity, allergies, autism, ADHD
  • The gluten-free bandwagon
  • Sources of sugar – Foods and beverages parents may not be aware of
  • Trends in dining out

 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Bypassing the Evidence