By: Amber Bell
11/08/2013
 Seeds:
planted and
grown on farms.
 What is used to
keep bugs and
animals away from
the plants.
 If grown out of
country, what are
the safety
regulations?


Processing Plants:
where they TRANSFORM
raw ingredients into
foods or foods into
other forms.
Food processing
typically takes clean,
harvested crops
or butchered animal
products and use these
to produce
attractive, marketable
and often long shelf-life
food products.
Last Longer,
 Variety (off season
availability),
 Reduce food borne
illnesses,
 Mass production.

Takes away
nutritional density,
 Food additives,
 Food contamination
(machinery
breakdown)

 Propyl
Gallate
 Sulfites (Sulfur
Dioxide, Sodium
Sulfite, Sodium And
Potassium Bisulfite,
Sodium and
Potassium
Metabisulfite)
 Potassium Bromate
 Monosodium
Glutamate (MSG)
 Hydrogenated
Vegetable Oil
 Partially
Hydrogenated
Vegetable Oil
 Olestra (Olean)
 Heptylparaben
 Sodium Nitrite
 Food
additives are substances added to food to
preserve flavor and enhance appearance or
taste.
 Examples:







Acids (Vinegar, citric acid, fumaric acid, lactic acids)
Color retention agents
Flavor and Flavor Enhancers
Glazing agents
Preservatives
Sweeteners
Thickeners, etc.
On average, most foods travel
at least 1500 miles before it
reaches our plates.
 Lipitor
is the most prescribed drug in the
world.
 Prevalence of preventable diseases:






Heart Disease,
Cancers,
Diabetes,
Obesity,
Cholesterol,
Hypertension
 This
could be the first generation that lives
shorter lives than their parents.
 The
US spends more on healthcare per
person than any other industrialized country.
HOWEVER, we tend to have far worse health
outcomes.
 75% of our healthcare cost come from
diseases that are preventable
 Bill
Maher says “The answer is not another
pill, its Spinach.”
 Hippocrates says “Let food be thy medicine
and medicine be thy food.”
 Study after study has proven:


A HEALTHY DIET
EXERCISE
We’ve already discussed processed
foods and additives… Lets dive into the
details.
 Highly
processed
foods,
 Foods that have
longer shelf lives,
 Often higher
sodium levels,
 More added
sugars,
FYI: red triggers stimulation, appetite, hunger, it attracts
attention. Yellow triggers the feelings of happiness and
friendliness.
One meal: 400 calories, 13g
protein, 5g fiber—but 10g
fat, 20g sugar, 500mg
sodium.
One bottle (2.5 servings)
of the Charge flavor: 125
calories, 32.5g sugar.
 Canola
Oil
 Krispy
Kreme Doughnut/ McDonalds
Cheeseburger
 Chicken
Nuggets
 http://www.youtube.com/watch?v=_wwwVO
cOZOc
Figure out where your foods come from,
All that can be bought locally, buy locally,
Limit consumption of highly processed
foods, fast foods, soda
Read the label and know what’s in your
foods
1.
2.
3.
4.
1.
2.
3.
4.
No more than 5 ingredients
Transfats
Saturated fats
Sugars (less than 8g)
A
plant based approach that emphasizes
minimally processed foods from plants, with
modest amounts of fish, lean meat, and
diary.
 Increase:

fruits, vegetables, legumes, grains, nuts and
seeds, and zero animal products.
 Decrease:

meat, butter, milk, cheese, gelatin or other
animal by-product.





Freshness. Local fruits and vegetables are usually
harvested and sold more quickly so they do not contain the
preservatives that are added to products shipped long
distances and placed in storage.
Taste. Produce that is ripened on the vine has better
texture and flavor than produce harvested unripe, then
treated with chemicals and ripened during shipping.
Nutrition. Nutritional value declines — often drastically —
as time passes after harvesting.
Improving the local economy. When you buy homegrown
food, you circulate your food dollars inside the local area.
Strengthening producer/consumer relations. When
purchasing food locally, consumers can ask how the
product was grown and processed, what chemicals (if any)
were used, and any other questions they may have. People
tend to trust individuals they know, and they become
repeat buyers.
Amber M. Bell, MPH Policy and Management
Southwest Georgia Project for Community
Education, Inc.
Community Foods Grant Project Coordinator
Email: bell.a@swgaproject.com
Phone: 229-430-9870
Fax: 229-446-9269
Visit our website: www.swgaproject.com