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Adam Drewnowski, Ph.D., Director of Nutrition Sciences Progrm at the University of Washington, introduced a myriad of factors that may determine human food choices, includiing brain chemicals; genetic predisposition; development and growth; food environment; demographic variations like sex, age, education and income; and social and cultural factors such as health beliefs. Paul Rozin, Ph.D. Professor in the Department of Psychology at the University of Pennsylvania said, "the single largest thing that determines how much we eat at a meal is taste." A vidio archive of the symposium can be seen at the USDA Center for Nutrition Policy and Promotion’s Website.

At the presentation "A Taste of Tomorrow: Using Food Trends Effectively" at the ADA Food and Nutrition Convention and Exhibition, October 16, 2000, Denver, Co., Ceci Snyder, RD (National Pork Producers Council), Mary Creel, MS, RD, LD (Cooking Light Magazine) and Linda McDonald, MS, RD, LD (SuperMarket Savvy) named the top 10 food trends.

1. The Shared Meal. American families still value time at the table-however brief-to reconnect and share their day.
1. No Place Like Home. The number of meals purchased and/or eaten in restaurants continues to grow, but the majority of meals are still prepared and eaten at home.
1. Flavor First. Healthy food has to taste good or consumers won’t buy it, as proven by the decline of fat-free products that don’t deliver flavor.
1. Savvy Consumers. The success of the TV Food Network and the proliferation of food magazines and web sites have piqued interest in cuisine and nutrition.
1. Dinner Tonight. Consumers want healthy, convenient alternatives to fast food and take out dinners.
1. Mainstream Vegetarianism. Americans who are not necessarily vegetarian are looking for meatless alternatives.
1. Shifting Demographics. Globalization and transportation affect inter-cultural movement, which in turn affects food issues.
1. Pumped-up Foods. The fortification frenzy is showing up in foods packed with calcium, antioxidants, protein and herbs.
1. The Power of Food Claims. Manufacturers are using approved food claims to add credibility to products, and consumers are responding.

10. A Changing Supermarket Experience. The grocery industry is in transition as it responds to these food trends and new technology.

Graham Kerr

Chef Graham Kerr establishes the value of synergism in bringing the flair of international tastes, comfort foods and great nutrition together on one plate. At his presentation "Can a Diet be Delicious? The Synergy of Science, the Senses, and Success", October 18, 2000 at the ADA Food and Nutrition Conference and Exhibition, Denver, Co. Chef Kerr spotlighted the importance of the partnership between chefs and dietetics professionals. He noted creativity is the key to success. Cooking is an act of kindness provided it is an act of caring wrapped in pleasure. We must use T.A.C.T.: Taste, Aroma, Color and Texture. He developed a Personal Food Preference form to plan food preperation to satisfy an individuals senses. His "25 Key Techniques for Lowfat Cooking" is priceless and available at his web site. We can create change through enjoyment--creatively serve (sell) our ideas.

This session included old classical ways of food preperation, layering and accentuating the aromas of the various comfort foods, but de-emphasized fat and calories. He promotes the role of the R. D. throughout the process of a cooking program by employment of nutrition consultant, Charanne Hanson, MPH, RD, LD.

At the Product Market booth, "Good Health and Good Taste", Kerr is an ambassador of healthful cuisine introducing his line of Specialty food to put healthy, creative, lifestyles change within everyone’s reach. A salute to the senses, a ‘Diet’ can be delicious. This can be e-mail to Kerrcorp@stratos.net He offers a catalog of favorite tools and books.

Joshua Wesson Food and Wine

Preparing dishes at the ADA Food and Nutrition Conference with Equal, Jackie Newgent, Chef, RD pointed out our major taste sensation is in the nose. Warm foods have more aroma than cold. When decreasing fat, ingredients have more seperation. Cornstarch can be added to firm it up such as in a product like cheesecake.

In baking, fat coats flour proteins to prevent the formation of gluten and therefore is an excellent tenderizer. In low fat baking, thjis tenderizing role can be played instead by sugar.

Joshua Wesson Food and Wine

The entertaining session, Food and Wine Matching: Beyond the Golden Rules by Joshua Wesson, Consultant, Epidemiologist provided simple principles-to bend the rules to make people healthy and happy. Knowing the basics of sweet, sour, salty and bitter tastes will position one to match food and wine properly. We learned how to taste wine like a pro. See, swirl, sniff, sip and savor. Happily, the business--and pleasure-- of matching food and wine is firmly grounded in common sense. Any successful pairing can be explained by just two basic principles. If a given wine and a given food go well together, it is because one or both of the following principles is at play:

1. The wine and food are in some way similar (like with like).

2. The wine and food are in some way contrasting (opposites attract).

Foe example, highly acidic foods, like vinaigrette-dressed greens, can make a perfectly sound, dry white wine taste dull and thin. To offset this tendency, look for a wine with sufficient zip and zing to stand up to the food, or if you prefer, a wine with some compensating sweetness (which serves to pleasantly blance the food’s high acidity).

PERSONAL PICKS

Sugar Substitiute. Splenda. The homemade chocolate pudding was a hit with the kids I served it to.

Margarine Spread. Smart Beat. Price is right. Spreads and tastes like the real thing (butter). No Trans.

Soy. Westsoy. I mix Ovaltine or sugar free Carnation Instant Braekfast for added nutrition.

The Banana Cake with soy milk from the vegetarian starter kit by the Physician’s Committee for Responsible Medicine is excellent, quick and easy.

The Good Dog is the best I have tried of the soy hotdog alternatives, by Yves Veggie Cuisine.

Ridge D. Guillt-Free Muffins. Food Management. November 2000:64

This site was developed by Connie McLellan, RD. LD. Oregon State University, Graduate Student Dietetic Management Distance Program

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Updated: Sunday, March 30, 2008.