Explain the benefits of standardized recipes and nutritional testing for special dietary needed populations

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EXPLAIN THE BENEFITS OF STANDARDIZED RECIPES
AND NUTRITIONAL TESTING FOR SPECIAL DIETARY
NEEDED POPULATIONS
An Academic presentation by Dr. Nancy Agens,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
OUTLINE
In Brief Importance of Eating Healthy Nutritional
Food Standardized Recipe and its
Benefits Nutritional Testing/Analysis and the
Ways they are Done for New Product Development
in Food Industry Role of food and Beverage
Development Consultants and its Services Role of
Food Product Development and Food Innovation
Companies Conclusion
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In Brief
Food is eaten so that we can survive. A balanced
diet is essential for every individual since it
has the correct amounts of all the necessary
nutrients such as carbohydrates, fats, proteins,
vitamins and minerals. However, special care in
terms of diet has to be taken for pregnant women,
infants and children, elderly people and people
suffering from food allergies or medical
conditions such as cancer, diabetes,
hypertension, cardiovascular disorders, and many
more.
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Importance of Eating Healthy Nutritional Food
The risk of many diseases such as heart
disorders, cancer, gastritis, osteoporosis, and
many more can be reduced by eating a healthy
diet.
High blood pressure can be reduced and kept under
check through regulated diet.
High cholesterol levels can be reduced through a
controlled diet. General well-being is
improved. Immunity can be boosted with a healthy
diet. Contd..
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Ability of a person to recover from injuries and
illnesses can be improved by eating a healthy
diet. Each nutrient in a balanced diet has its
own function. Carbohydrates and fats provide
energy, proteins are needed to build the body
cells, vitamins and minerals are needed in small
amounts for proper metabolism of the body, water
and roughage are essential to maintain body
temperature and digestive mobility, respectively.
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Standardized Recipe and its Benefits
Relation with New Food Product Development
It is essential to set a standardized recipe for
such people.
A standardized recipe ensures that every time a
food item is being produced, it comes out to be
the best.
Every time the ingredients and their specified
quantities are used to prepare a food item, the
cost per serving remains the same.
The standardized recipe always contains the list
of ingredients needed for the production of food
item. There are several benefits of using a
standardized recipe. Contd..
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The quality and quantity of the food item remains
consistent. The food item has a standard portion
and the cost also remains constant. The
nutritional content is assured that addresses
dietary concerns for special groups of people
such as those having food allergies or medical
problems, etc. The food item ensures compliance
with the concept of Truth in menu. A
standardized recipe helps in forecasting about
the nutritional requirements as well as cost of
a food item before purchasing it.
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Nutritional Testing/Analysis and the Ways they
are Done for New Product Development in
Food Industry
Nutrition Response Testing is the method of
analyzing
the body to determine the underlying cause of an
illness.
It is a non-invasive system.
Once the results are obtained from these tests,
the diet can be corrected through natural
nutritional means, such that the body can repair
itself to maintain an optimum health.
Vitamin and nutrition blood tests can detect
gluten, mineral, iron, calcium and other
deficiencies. Contd..
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• This assessment is done under four categories
• Anthropometrics These are objective
  measurements of body muscle and body fat.
• Biochemical Laboratory tests are performed
  with blood and urine samples.
• Clinical Data providing information on an
  individuals medical history that include
  chronic or acute illness, diagnostic procedures,
  etc.
• Dietary Data on diet consumption can be
  obtained from medical practioners through a
  nutrition interview with patients.

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Role of food and Beverage
Nowadays, several people have dietary concerns
due to their health problems.
Development Consultants
People choose special diets due to religious or
cultural reasons, or just to lead a fit and
healthy lifestyle through a healthy diet.
and its Services
Food manufacturers have to provide nutritional
facts on each food item that they manufacture
and sell in the market.
For this, they have to analyze all the
ingredients in the f ood products. Contd..
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This can be done by providing a list of
ingredients to a food scientist, or by putting
in measured data about ingredients to a
nutritional database.
A f ood consultant advises the food industry
business and professionals to develop and
improve on food service operations. This is
because food consultants are experts in
gastronomy, food safety and quality of food.
Contd..
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A food product can be created by following the
steps Getting an idea about the rules and laws
regarding food production as given by the
government of a country Working in a licensed
kitchen and getting a certificate Developing
ones own food product through innovative ideas
Finalizing the ingredients of the recipe Creating
labels for the new food products Starting to
process the food product Packaging of the
finished food product
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Role of Food Product
F ood companies play a very important role to
develop
Development and Food
new food products that target this awareness.
Food companies promote those newly processed food
products which are actually the modified
versions of the regular products.
Innovation Companies
For example, a newly developed food or beverage
has an altered recipe that makes them low in
fat, low in salt or sugar and high in fibre or
water content.
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Food companies hire food scientists who are
involved in improved processing, canning,
freezing, storing, packaging and distribution of
the newly developed food or beverage. These
scientists also discuss about the processes,
equipments and other aspects for f ood product
development with the management of the f ood
company.
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Conclusion

• F ood product development is essential,
  especially for those consumers who have special
  needs, since the diet of such consumers are
  highly specific to maintain their health and
  well-being.
• Food products which can be eaten quickly and has
  a minimal preparation and heating time are
  preferred by people.
• Development of new food products must be
  consumer- oriented to maintain a long-term
  success in the food market.

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