|
| Baked Tortilla Chips |
Doritos® Tortilla Chips |
|
| Calories | 63 |
140 |
| Fat | Less than 1 g. |
7 g. |
| Cholesterol | 0 mg. |
0 mg. |
| Sodium | 112 mg. |
150 mg. |
| Percent Calories From Fat |
2% |
43% |
You Asked It--Rapid Response Center Q&A
Q. How do you convert
grains to ounces?
A. 500 grains = 1 ounce (weight)
Q. What makes hot
peppers hot?
A. The molecule capsaicin is responsible for the
"heat" in most hot peppers. Most of the
capsaicin (up to 80 percent) is found in the seeds and
membranes of a chile. Since neither cooking nor freezing
diminishes capsaicin's intensity, removing a chile's
seeds and veins is the only way to reduce its heat.
Q. I used to get FLAVOL from K-State Extension. Is it still available? A. FLAVOL was discontinued by the Grain Science Department in 1986. FLAVOL was added to yeast to enhance its action.
Q. Can I cook a turkey with that white plastic thing that holds the legs together? A. That plastic thing is called a "hock lock" and can be removed or left on the bird during cooking either one is safe.
Q. Do microwaves
destroy nutrients?
A. Microwave energy excites water molecules in food so
it gets hot fast. Most nutrients are heat stable,
however, those that are susceptible to heat can be
destroyed in a microwave the same way that they can be
destroyed by boiling. However, microwave cooking uses
much less water than boiling, so nutrients do not leach
into the cooking water, causing better retention.
Q. Are home-canned
foods from the 1980's still safe?
A. No, the shelf life for home-canned foods is one
year.
Q. An ingredient
statement listed the ingredient carrageenan. What is it?
A. Carrageenan is a gum derived from seaweed. It is
used as a thickener and stabilizer in dairy products and
low-calorie jellies.
Q. What is rose water?
A. Rose water is a distillation of rose petals that
has the intensely perfumy flavor and fragrance of roses.
Rose water has been a popular flavoring for centuries in
the cuisines of the Middle East, India and China. You may
be able to purchase it in health-food stores.
Q. How do I maintain my
cast-iron cookware?
A. Cast iron is a porous material and needs seasoning
to prevent sticking. Hand-wash with a mild detergent and
dry thoroughly. Spread solid shortening on the bottom and
sides of the cast iron cookware. Place in a 250 to 300
degree F oven for 15 minutes. Remove from the oven and
wipe any excess shortening from the cookware. Return to
the oven and bake for 1-1/2 to 2 hours. Remove from oven,
and let cool to room temperature.
Q. Sometimes I notice
dark-red color near the bones of cooked chicken. Is this
safe?
A. Sometimes the bones and the meat next to the bones
darkens during cooking. This happens most often with
young chickens that have been frozen. During freezing and
thawing blood from the bones moves to the tissue next to
the bones. It then darkens during heating. Older birds
have denser bones so it is less likely to occur in them.
While the color is unattractive, the safety and quality
of the chicken are not affected. (RB)
Food Allergies and Implications
Speaking at a symposium on food allergies held by the District of Columbia chapter of the Institute of Food Technologists, Roy Fuchs, director of regulatory affairs for the Monsanto Company, noted that genetically engineered foods could be used to reduce the potential of food allergies. This remark is in contrast to a concern expressed by some scientists and consumer groups that biotechnology techniques which alter genes may cause unexpected food allergies. Fuchs described the results from a Japanese firm that has reduced the allergenicity of a type of rice by 80%.
True food allergies are actually rare and are often outgrown as children reach maturity, experts noted. But, Dr. Robert Woods, a pediatric allergist at Johns Hopkins University Medical Center explained that, "Kids are uniquely susceptible (to food allergies) because the mucosa of their gastrointestinal tract is much `leakier,'" or less developed. A true food allergy is one that causes an immunological response in a patient, such as the release of histamine. In the United States, about 5 to 6% of infants and 1 to 2% of adults are thought to have food allergies, Woods said.
Though rare, the effects of a true food allergy can be deadly. Woods described one case where a nine year old boy who breathed in dust from peanuts being eaten by other passengers on an airplane was dead within an hour and a half.
Allergies to milk and soy are often outgrown, but allergies to peanuts, tree nuts, fish and shellfish are rarely outgrown and are the most common allergens for adults, according to Woods.
Avoidance of the offending substance is the most important way to prevent food allergies. This means careful reading of food labels and awareness of uncommon food names (sodium caseinate in milk, for example), Dr. Woods said.
Food manufacturers and processors are taking steps to make sure that high risk foods such as nuts are not able to contaminate other foods during the mixing and packaging of foods. They are also sensitive to food allergies as a worker safety issue according to Dr. Allen Mathys, vice president of regulatory affairs for the National Food Processors Association.
Consumers also need to understand the degree of sensitivity to an allergen that a person might have. Mathys gave examples of picking offending nuts out of cookies and offering the cookies to allergic individuals, because a person did not understand that enough of the allergen is left to cause a reaction, or people who have even had severe reactions after inhalation of cooking vapors or kissing someone who has recently eaten an allergen.
Mathys advised companies that if a food might contain even a very small amount of an allergen, due to contamination concerns, to include it on the label. "Recalls are costly for companies and dangerous for consumers," he noted.
According to Dennis Hinton of the Food and Drug Administration (FDA), studies being done at FDA suggest the following properties tend to be found in food allergens: heat stability, acid stability, and a protein structure able to bind to certain types of T cells.
As with many health problems, genetics (our parents, grandparents and so on), plays a role in food allergy susceptibility. "Some people seem virtually incapable of (food allergies), while others are extremely capable," Woods said. People without a family history of allergy have less than a 10% chance of developing one, while those with one family member with a food allergy have a 40% chance. A child with two family members having the same allergy will have an 80% chance of developing that same allergy.
An important thing to remember is that food allergens are ALMOST ALWAYS PROTEINS. That is the reason that using biotechnology to move proteins between foods is a concern. According to Hinton, an allergy researcher, in a very few cases, smaller chemicals, such as sulfites and MSG, may bind with proteins that then become the source of a food allergy.
- Some clues to pinpointing a food as an allergen are:
- the timing of the reaction (food allergies almost always show symptoms within an hour of exposure)
- the types of symptoms (hives, swelling, gastroenterological distress are among the most common)
- the reproducibility of the reaction (a food will always cause an allergy, particularly in adults, not just sometimes)
Many more people think that they have food allergies than actually do have them, according to Woods. True food allergies are proven in only about a third of the cases. There are other problems related to eating food, such as lactose intolerance, but they are not true food allergies since they do not cause an immunological response in the person, Woods explained.
Skin tests are an initial step in verifying a food allergy. While false positives (the test suggests an allergy even though no allergy is present) are common, false negatives (the test does not suggest an allergy but there really is an allergy) are not common according to Woods. While double blind, placebo controlled studies are good, because neither the doctor or the patient knows whether they are getting the food allergen, these studies have the disadvantage of exposing an allergic individual and must be done with extreme caution, Woods explained.
If you would like more information on allergies, these are some excellent resources:
- The American Academy of Allergy and Immunology will provide a list of reputable allergy physicians. Their toll free number is: 1-800-822-2762.
- The Food Allergy Network can provide lists of parent support groups and credible educational materials. Their toll free number is: 1-800-929-4040.
- Other contacts that may be helpful are:
- American College of Allergy and Immunology: 1-800-842-7777
- American Academy of Pediatrics: 1-800-433-9016
- American Dietetic Association: 1-800-877-1600 (PP)
Source: Excerpted from FOOD CHEMICAL NEWS February 19, 1996, pages 6 8 in Electron Food Rap, vol.6, no. 21, May 1996, by Bill Evers, PhD, RD and April Mason, PhD, Extension Foods and Nutrition Specialists, Purdue University.
Dietary Guidelines for Infants
The Dietary Guidelines for Americans provide advice on what Americans over the age of 2 need to eat to stay healthy. But what about those younger than 2? Infants are not tiny adults. They have special needs. The Gerber Products Company developed Dietary Guidelines for Infants which emphasize the unique needs of children under 2 and the problems of applying the adults guidelines to this age group.
Infants have a very high energy requirement (three to four times the needs of an adult based on body weight) and immature digestive systems which are not able to handle a wide variety of foods. They need energy dense foods that are easily digested and absorbed. Human milk or infant formula are ideal foods for the first few months of life because they are rich in high-quality protein, easily digestible sugars and fats, vitamins and minerals. As the infant is developmentally ready to progress to solid foods (usually by four to six months) the following guidelines should help parents meet nutritional needs.
- Build to a variety of foods. This is the primary guideline for infants. Infants must slowly build variety as they move from a milk diet to solid foods. It is important to offer an increasing variety to help children learn to accept and enjoy many new foods.
- Pay attention to your baby's appetite to avoid overfeeding or underfeeding. Infants know when they are hungry and when they are full. Parents need to follow the cues they receive from their baby. Positive interactions between baby and parent will help the baby develop healthy eating patterns.
- Babies need fat. Parents need to know that fat should not be restricted in their baby's diet. Infants have small stomachs and need the higher fat, energy-dense foods to support rapid growth. Fat is also needed to support rapidly growing brain and nervous tissue.
- Introduce fruits, vegetables, and grains, but don't overdo high-fiber foods. As babies progress toward the second year of life, they need the nutrients these foods provide. Fruits, vegetables, and grains should be introduced slowly. High-fiber foods (those with 3 or more grams of fiber per serving) should be avoided, though, because they don't provide enough energy for the baby. Babies who eat a variety of fruits, vegetables, and grains will get all the fiber they need.
- Babies need sugar in moderation. Sugars (lactose, fructose, etc.) are needed by babies as a readily metabolizable, efficient energy source.
- Babies need sodium in moderation. Sodium is essential for several functions in the body. It is neither safe or reasonable to try to eliminate it from the infant diet. The moderate use of salt in selected foods in late infancy is appropriate.
- Choose foods with iron, zinc, and calcium. These minerals are very low in the diets of many children under the age of 2. Iron-fortified formulas and cereals, dairy products, calcium-rich or fortified foods, and good sources of zinc such as meats and egg yolks are good additions to a baby's diet.
While parents need to know that babies have needs that are different from adults, they also need to know that all babies do not develop at the same rate. There are clear developmental stages that correlate with a baby's ability to handle foods. Parents need to be watchful of these stages when introducing new foods. (PP)
Source: Nutrition Reviews (54)2: 50-57, 1996
Nutrition Action Themes for the United States: A Report in Response to the International Conference on Nutrition.
What is the U.S. Goal for Nutrition? The Nutrition Action Themes document states:
"The United States adopts the goal of continued improvement of national nutrition security to achieve a healthier and more productive society. The concept of nutrition security builds upon the term `food security,' which has been defined as access by all people at all times to enough food for an active, healthy life (Anderson, 1990). The concept of food security includes, at a minimum:
(a) The ready availability of nutritionally adequate and safe foods, and
(b) The assured ability to acquire acceptable foods in socially acceptable ways (i.e., without resorting to emergency food supplies, scavenging, stealing, and other coping strategies).
`Nutrition security' encompasses, in addition to food security, the provision of an environment that encourages and motivates society to make food choices consistent with short- and long-term good health."
In addition to providing the goal for nutrition action, the report summarizes the current nutrition situation, how nutrition action is pursued in the U.S., and details seven themes that need to be addressed to achieve the overall goal. Within each theme, "the current gaps in nutrition actions are identified, and strategies are recommended to address these gaps." The seven themes in the domestic section are:
- Eating for Health
- Nutrition Security for All
- Safe Food and Water from Source to Table
- Nutrition Monitoring
- Promoting Breastfeeding
- Nutrition-Sensitive Food Production, Economic Policy, and Agricultural Research
- Human Nutrition Research
The second, international, section of the document is intended to "reflect the leadership role of the United States in supporting developing countries' efforts to improve nutritional status." Each theme is discussed via an objective, statement of activity, target group, data sources/measurement, suggested actions, and background information. The nine themes, which parallel those adopted in the ICN World Declaration and Plan of Action for Nutrition (FAO/WHO 1992), are:
- Incorporating Nutritional Objectives, Considerations, and Components into Development Policies and Programs
- Improving Household Food Security
- Protecting Consumers Through Improved Food Quality and Safety
- Preventing and Managing Infectious Disease
- Promoting Breastfeeding
- Caring for the Socioeconomically Deprived and Nutritionally Vulnerable
- Preventing and Controlling Specific Micronutrient Deficiencies
- Promoting Appropriate Diets and Healthy Lifestyles
- Assessing, Analyzing, and Monitoring Nutrition Situations
References (as cited in the document):
Anderson, S.A. (Ed.), Life Sciences Research Office. 1990. Core indicators of nutritional state for difficult-to-sample populations. The Journal of Nutrition 120 (11S):1559-1599.
Food and Agriculture Organization of the United Nations, World Health Organization (FAO/WHO). 1992. International Conference on Nutrition: World Declaration and Plan of Action for Nutrition. Rome. (PP)
Source: U.S. Department of Agriculture, U.S. Department of Health and Human Services, and U.S. Agency for International Development. Nutrition Action Themes for the United States: A Report in Response to the International Conference on Nutrition. USDA, Center for Nutrition Policy and Promotion, Washington, DC, 1996 as reported in Electronic Food Rap, Vol. 7, No. 5 by Vicky Getty and Bill Evers, Purdue University Extension.
Juice for Preschoolers Linked to Body Size
A research study of growth and eating patterns of 168 two to five year old children shows that those who drink more than 12 ounces of fruit juice per day may be at risk of becoming short and obese. One third of the children drinking that much juice were in the top 10 percent of the group by body mass index. Only nine percent of the children drinking less than 12 ounces per day were in the top 10 percent of obesity.
Even though juice is given to children as a healthier alternative to soft drinks, it contains primarily simple sugars which fill the child up not leaving room for more nutrient dense foods. Children who drink at least 12 ounces (or 1½ cups) per day may be missing more nutritious foods and essential nutrients, leading to stunted growth. Over 40 percent of the heavy juice drinkers were with the shortest 20 percent of the group. (PP)
Source: Pediatrics; Vol. 99, No. 1: January 1997; pp. 15-22.
Many adults, particularly adolescents, young adults, and the oldest women, are not getting enough calcium. While the average daily intake of calcium for all women is 738 mg., according to the 1988-91 NHanes III figures, the earlier NFCS 1987-88 average for the same group was less than 600 mg. a day. With the decline in milk consumption, many nutritionists expect that the new NHanes IV figures will be less favorable particularly for young women because of the high popularity of soft drinks as a substitute for milk. Current estimates are that no group of females over age 11 consume even 75 percent of the calcium they need, and nearly two-thirds of men in the United States fall short. Twenty-five million people have or are at high risk of getting osteoporosis for a cost of $13 billion annually for health care costs. Another $6 billion is believed to result from calcium deficiency during pregnancy because of preeclampsia and the high blood pressure it initiates.
In an effort to reverse this trend, the nation's milk processors and two health organizations are launching a new ad campaign on their new initiative, "Drink 3." "Drink 3," patterned after the successful "5 a Day" campaign to increase fruit and vegetable consumption, will encourage all adults to get three servings of milk daily. Currently they are drinking only one glass of milk.
The RDA of calcium for all adults over age 24 is 800 mg. The National Institutes of Health and the National Osteoporosis Foundation is recommending that adults consume 1,000 mg. daily and postmenopausal women who are not taking supplemental estrogen may need 1,500 mg.
Women are shunning milk for a number of reasons but a major one is concern about added calories. Just one more glass of skim or 1 percent milk daily would add about 300 mg. of calcium. A bedtime snack of skim milk and a high fiber cereal plus a sugar substitute could easily replace one can of pop (160 calories or 10 teaspoons of sugar). Besides calcium, milk is a good source of protein, zinc and Vitamin D. Many women are also deficient in zinc and Vitamin D. Vitamin D is a problem especially in the winter months when they are seldom exposed to direct sunlight. Vitamin D is needed for absorbing calcium.
Most adults are not consuming their daily minimum of 6 servings of grains and are thereby shorting themselves of iron, B-vitamins, and fiber. Cereal fortified with the B-vitamin folate (folacin or folic acid) is protective especially in the child-bearing years and for older women. And only two percent of all women fulfill their fiber recommendation of 25 g. daily.
For just a few cents more and only 90 calories, a person can get another 200 mg. of calcium if they drink 6 ounces of calcium- fortified orange juice. Besides providing vitamin C, (an antioxidant), the orange juice with its citric acid aids calcium and iron absorption.
Canned fish with bones--like sardines, salmon and mackerel-- are excellent sources of calcium (usually 200 to 300 mg for 3 ounces). Besides the calcium, zinc and protein, they will get those important omega-3 fish oils. The calorie cost is less than 200 calories.
Tofu (a soybean product often processed with calcium sulfate) is a nutrition bargain. Besides excellent protein and other vitamins and minerals, four ounces of tofu adds 400 plus mg. of calcium with only 95 calories. Calcium is found in fair amounts in vegetables as well, but broccoli with its 75 mg. calcium for a one cup serving is one of the best sources. It has only 50 calories. Broccoli is loaded with phytochemicals, many of them believed to be antioxidants and protective against coronary heart disease and certain cancers. (MC)
Sources: CNI Nutrition Week. Milk Processors Hope Ads Will Spur U.S. to "Drink 3." January 10, 1997. p 3. Special Report. The bare-bones facts for avoiding osteoporosis. Tufts University Diet and Nutrition Letter. Vol. 12(4):3-6. June 1994. Holcomb, Carol Ann. Nutrition and Health Concerns in Premenopausal Women. February In-Service, Kansas Cooperative Extension Service, Manhattan, KS. February 6, 1997.
Beta carotene supplements may actually increase a person's risk of lung cancer rather than lower it if he or she is a heavy tobacco and alcohol user, according to reports in the November 6, 1996 issue of the Journal of the American Cancer Institute (88(21):1513,1550-1570). A study of over 18,000 men and women at high risk for lung cancer found 28 percent more lung cancer among participants taking beta carotene and retinyl palmitate (vitamin A) supplements than those receiving a placebo. Those using the most alcohol were also the ones with the most risk. Another study in Finland with 29,000 older male cigarette smokers also found increased risk of lung cancer associated with heavy smoking and high alcohol consumption despite beta carotene supplements. Such supplements, however, did not increase risk of lung cancer for former smokers or for those who smoked less than a pack a day. (MC)
Source: CNI Nutrition Week, 27 (5): 7, Jan. 31, 1997
The 10 Red Flags of Junk Science as published by FANSA (Food and Nutrition Science Alliance) were listed in the January-February 1997 Digest issue. The article explored the current confusion in consumer's minds regarding who and what nutrition information to believe. Contradictory findings from different research institutions are reported by the journalists who appear to be using credible sources for their information.
The confusion appears to be growing in this day and age of more distrust regarding traditional medical treatment and more ready access to information from many, many sources. While communicators generally seem to be practicing responsible ethics, it is not easy for them or for members of the scientific community to evaluate adequately all these sources.
Some of the research institutions and medical journals themselves must shoulder part of the responsibility. Sometimes overeager researchers have made public recommendations on preliminary evidence. They may exaggerate the findings and significance of a particular study. And medical journals have been known to accept a certain research article more on its particular appeal to the public than on its scientific merit. They know that a journal can increase its subscriptions when it is quoted frequently.
Then there are also the self-promoters among the researchers who know that they may get more grant or contract funding if they have "a name." As government research dollars decline, researchers may turn to the corporate world for more support. There have been at least a few instances when the food and drug industries have influenced the published findings. At the very least, they may downplay the significance of the findings.
The tobacco industry has diversified into the food industry. Their advertising dollars have significant clout in women's magazines, for example, as to what is reported and what is not, according to a former women's magazine editor. Also, a 1988-90 survey of 20 major U.S. magazines (selected because they regularly report on a wide variety of health topics) by the American Council on Science and Health found a significant inverse correlation (r=-0.455, P<=0.05) between how much money a magazine received from cigarette advertising and the amount of coverage it gave to the health risks associated with smoking.
Some of the most difficult situations arise when a TV program appears to report actual cases of improved health due to certain treatments but are in fact fabrications or composites of unverified anecdotes from pro-quackery sources. The producers defend their actions because they claim to be providing entertainment, not education.
Unfortunately, the watcher may not be able to make the distinction. It pays to be particularly cautious when the program provides the audience with information about how to get in touch with the providers of the offbeat procedures. This practice transforms the reports into "infomercials." Of course, even communicators who try hard to be ethical can be taken in by slick operators.
If one were to speculate as to why such biases occur, the common denominator may well be money. In these times, any responsible consumer and scientist would do well to ask, "Who did the original study?" and, "Who paid for it and who reported it?" (MC)
Sources: Zinberg, Dorothy S. Editorial: A Cautionary Tale. Science. 273:411. July 26, 1996. Larkin M. "Confessions of a former women's magazine writer." Priorities, Fall/Winter, 1993. 1990 ACHS Survey: An Evaluation of Reporting on the Health Hazards of Smoking in American Magazines. Dec. 1991.
FDA Resources and Toll-Free Number
The office of consumer affairs at FDA now has a toll-free consumer line, 1-800-532-4440. The line is open from 10 am until 4 P.M. Eastern Time Monday through Friday. You may request one free copy of their publication including reprints from FDA Consumer. Some that might be of interest are:
- Eating For a Healthy Heart (FDA) 96-2302
- Preventing Iron Poisoning in Children BG 97-1
- Protect Your Child from Iron Poisoning--Brochure (FDA) 95-1225
- Protect Your Child from Iron Poisoning--Color Poster (22" x 17") (FDA) 95-1221P for English version and (FDA) 96- 1221SP for Spanish version
- Keep Your Baby Safe: Eat Hard Cheeses Instead of Soft
- Cheeses During Pregnancy (FDA) 96-2304S
- How Folate Can Help Prevent Birth Defects (FDA) 96-2306
- Boning Up on Osteoporosis (FDA) 96-1257
If you have access to the Internet, you may download these publications and many more from their homepage:
http://vm.cfsan.fda.gov/~lrd/advice.html (PP)
Physical Activity and Health Resources from CDC
Free fact sheets related to the Surgeon General's Report on Physical Activity and Health are available by calling 1-888-232-4674 (Toll Free). Or you may send a FAX to CDC at 770-488-5473. You need to specify quantity when ordering and include your name, address, telephone, fax and a brief description of your plan to disseminate the materials. The following are available:
- Physical Activity and Adults
- Physical Activity and Adolescents and Young Adults
- Physical Activity and Women
- Physical Activity and Older Adults
- Physical Activity and Persons with Disabilities
- At-a-Glance Key Findings from the full Surgeon General's report
These may also be accessed via the Internet: http://www.cdc.gov (PP)
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.