Nutrition

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Nutrition Its in the can! Nutrition,
Convenience and Flavors of Canned Foods Roberta
L. Duyff, MS, RD, FADA, CFCS Food and Nutrition
Consultant, CFA Spokesperson and Author, 365 Days
of Healthy Eating from the American Dietetic
Association
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About the Canned Food Alliance

• Primary Mission to educate consumers about the
  nutrition, convenience and versatility of canned
  foods
• Consumer Reach CFA online at mealtime.org for
  hundreds of mealtime solutions
• Leadership working to help consumers meet the
  advice from the Dietary Guidelines for Americans
  2005 and MyPyramid

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Canning Cooking

• Canned food
• Cooked food, packed for convenience
• Canned pear is a cooked pear
• Fish (canned tuna or salmon) has been filleted
  and steamed
• Canned beans have been soaked and simmered to be
  ready to eat
• Preservation and safety
• Payoff in saved time and effort

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2005 Healthy Eating Trends

• Positive nutrition, focusing on
• Variety of nutrient-rich foods to get the most
  nutrition for the calories
• Health benefits of phytonutrients
• Balance how much you eat/how much you move
• Convenience, recognizing
• 24/7 lifestyles
• Flavor, understanding that
• Taste still reigns

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Foods for Todays Dietary Guidance

• Food variety
• From and within every food group
• Nutrient-dense foods
• Calories that count
• Good fat sources (tuna, salmon)
• Potassium sources (fruits, vegetables)
• Iron sources (chicken, fish, meat, beans)
• Whole grains corn counts
• Foods with phytonutrients
• Colors of health ? Antioxidant power
• Fiber (beans and more)
• Heating/canning on bioavailability
• Lycopene in tomatoes, lutein in corn

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Research notesCanned Foods Deliver Nutrition

• Canned, cooked fresh and frozen foods
• Comparable in nutrients fiber, prepared for the
  table
• Many fruits vegetables high in carotenoids,
  potassium, folate
• Canned salmon higher calcium (canning softens
  small bones)
• Canning no effect on fiber content may make
  fiber more soluble
• Implications
• Canned foods are excellent alternatives to fresh
  and frozen, providing nutrients expected from any
  food group
• If a food is labeled as high in a nutrient, then
  the form (canned, frozen, or fresh) will not
  alter that
• Source University of Illinois Nutrition Study,
  1997

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Research notesCanned Foods Deliver Phytos

• Flavonoids canned, fresh and frozen
  blueberries
• Blueberries antioxidant power, regardless of
  form
• Canning no diminished levels of flavonoids
  measured
• Some flavonoid levels canned blueberries
  slightly higher
• Juices in canned blueberries deliver
  antioxidants
• Implications
• Canned blueberries year-round source of
  antioxidants
• Unique research design can apply to comparing
  phytonutrient levels in processed and fresh forms
  of other fruits/vegetables
• Source Oregon Health Sciences
  University Phytonutrient Study
• 2004, with analysis by U.S.
  Department of Agriculture
  

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Nutrition
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MyPyramid CANnections

• Vegetable Group
• Vary your veggies
• Foods
• Any raw or cooked vegetable, 100 vegetable
  juice
• Fresh, canned, frozen, dried
• Daily Recommendation
• 2½ cups
• 1 cup 1 cup raw, canned or
• cooked vegetable or juice,
• or 2 cups raw, leafy greens
• For 2,000 calorie daily diet

• In the canned aisle
• Plenty of color orange
• carrots, red tomatoes
• and green beans
• No-salt added or low-
• sodium varieties
• Veggies with more
• potassium
• Ready-to-eat beans
• of all kinds

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MyPyramid CANnections

• Fruit Group
• Focus on fruits
• Foods
• Any raw or cooked fruit, 100 fruit juice
• Fresh, canned, frozen, dried
• Daily Recommendation
• 2 cups
• 1 cup 1 cup fruit or juice,
• ½ cup dried fruit
• For 2,000 calorie daily diet

• In the canned aisle
• Plenty of color orange
• peaches, red cherries,
• blueberries and green kiwi
• Varieties in juice, water or
• light syrup
• Fruit, some more potassium

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MyPyramid CANnections

• Grain Group
• Make half your grains whole
• Foods
• Any raw or cooked fruit, 100 fruit juice
• Fresh, canned, frozen, dried
• Daily Recommendation
• 6 ounces
• 1 ounce 1 regular slice bread
• 1 cup ready-to-eat cereal
• or ½ cup cooked rice, pasta
• or cereal
• For 2,000 calorie daily diet

• In the canned aisle
• Corn
• Wild rice
• Various canned
• ingredients as whole-
• grain partners

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MyPyramid CANnections

• Milk Group
• Get your calcium-rich foods
• Foods
• Milk and yogurt (various flavors), including
  canned milk cheese
• Choose mostly low-fat and fat-free options
• Daily Recommendation
• 3 cups
• 1 cup 1 cup milk or yogurt,
• 1½ ounces natural cheese, or
• 2 ounces processed cheese
• For 2,000 calorie daily diet

• In the canned aisle
• Evaporated milk,
• including fat-free
• Various canned
• fruits as partners with
• yogurt and dairy dishes

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MyPyramid CANnections

• Meat and Beans Group
• Go lean with protein
• Foods
• Meat, poultry, fish, beans or peas, eggs, nuts
  and seeds
• Fresh, canned, frozen, dried
• Choose mostly lean and low-fat foods
• Daily Recommendation
• 5½ ounces
• 1 ounce 1 ounce meat, poultry or fish
• ¼ cup cooked, dry beans
• 1 egg 1 tablespoon peanut
• butter or ½ ounce
  nuts/seeds
• For 2,000 calorie daily diet

• In the canned aisle
• Salmon, tuna with
• omega-3s
• Lean proteins
• chicken, turkey,
• crabmeat and shrimp
• Canned beef, chili
• Ready-to-eat beans
• of all kinds
• Refried beans, baked
• beans (vegetarian)

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MyPyramid CANnections

• Oils Category
• Foods
• Vegetable oils (such as canola, olive, safflower,
  corn and soybean), mayonnaise, salad dressings
  and soft margarine
• Healthy oils from other food groups fatty
  fish and nuts (meat and beans), olives and
  avocados (fruit)
• Daily Allowance
• 6 teaspoons from all sources
• 1 tsp. from 1 tsp. oil, ? ounce nuts,
• or 1 Tbsp. mayonnaise
• or salad dressing
• For 2,000 calorie daily diet

• In the canned aisle
• Olives
• Salmon, tuna with
• omega-3s

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Convenience

• Convenient nutrition is always available
• Fruits, vegetables
• Nutrition-positioned foods
• No-salt added (vegetables, broth, beans)
• Packed in juice or water (fruit)
• Evaporated fat-free milk, lite coconut milk
• Packed in olive oil (tuna)
• Portion control
• Smaller cans
• Servings amounts/sizes on label
• Simple prep
• Ready-to-heat and eat solutions
  
• Can innovations pop-tops

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Stock Up For Convenient Nutrition

• Prepare for any meal, snack or occasion with
• a well-stocked pantry
• Canned foods from every food group
• Assorted pastas, rice and whole grains
• Herbs and spices
• Use the pantry as an oversized toolbox

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Flavor

• Harvested and packed at peak quality
• (most preservative free)
• Flavor is shelf stable unopened, retains peak
  flavor for about 2 years
• Great year round flavor e.g. canned tomatoes
• Smart food prep skills retain canned foods
• flavor and nutrition
• Consumers only need to warm up
• Long cooking overcooking

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Research notesCanned Foods Deliver Flavor
Nutrition

• Dishes made with canned, fresh
• and/or frozen ingredients
• Similar nutrient profiles
• Similar flavor perception
• Implications
• Ingredients, not their form, determine
• a recipes nutrient content
• Good preparation, not ingredient form,
• determines flavor qualities
• Source University of Massachusetts Nutrition
  Study 2000, 40 dishes made with fruits,
  vegetables, soups, chili, meats, fish and chicken
  

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Thank You
Visit the Canned Food Alliance online at
www.mealtime.org for many ways to help
consumers follow the 2005 Dietary Guidelines and
MyPyramid with convenience and great taste!