Functional Food and IFT

There was a lot of chatter about “functional foods” last month at the Institute Food Technologists (IFT) conference.  All foods are functional at some physiological level (1).  Functional foods, as defined by The National Academy of Sciences and the Functional Food Center, are “foods that encompass potentially healthful products, including any modified foods or food ingredients, which may provide a health benefit beyond the nutrients it contains” (2). Furthermore, they have the potential to manage disease, promote wellness, and reduce health care costs (2).  How do we add more of these great properties to our food supply and increase availability?  The most common ways we have seen this in our food is in the vitamins added to milk and bread, and the bacteria in yogurt and kimchi. Yogurt and kimchi offer probiotic benefits because of the bacteria needed for fermentation. Chia seeds can be added to muffins or tea to offer healthier omega fats and fiber.  Thus, functional foods can be whole, fortified, enriched or enhanced.

Ultimately, with the addition of functional foods in your diet, you get added health benefits. But please be advised that just as with any supplement, eating functional foods is not a replacement for a healthy diet. It is an enhancement of overall healthy options that should be in your diet.

Here are a few ways:

1. Chia seed- add to any beverage such as unsweetened fruit teas. Add to tea, let sit for about three minutes to allow seeds to absorb water, and stir often.
2. Greek yogurt- Use yogurt instead of milk with cereal. Mix low fat granola and plain Greek yogurt to create a protein packed, probiotic meal.
3. Fermented foods- Try adding fermented food such as kimchi, sauerkraut, or poi to meals (3). Check out this recipe from Serious Eats: Cold Sesame Noodles with Kimchi
4. Vegetable and Grain milks- Make sure they are fortified with Vitamin D and calcium. Some brands do not include these essential vitamins and minerals.

1. Position Paper from the American Dietetic Association: Functional Foods,http://www.eatright.org/About/Content.aspx?id=8354
2. Functional Food Center, http://www.functionalfoodscenter.net/
3. http://www.probiotics-lovethatbug.com/fermented-foods.html

Published at http://lasvegas.informermg.com/2012/07/11/functional-food/

About Crystal Petrello MS, RD

Crystal Petrello, MS, RD, is the owner of Crystal Clear Wellness and Nutrition (www.CrystalClearNutrition.com) a private nutrition consulting firm in Las Vegas, Nevada. She is a published author of But I’m Hungry! This is a book about the body’s response to hunger and how to lose weight without depriving yourself. She is also the expert nutrition writer for Element Fitness Magazine, Las Vegas’ premier fitness and MMA magazine. She completed her Bachelor’s Degree in Medical Dietetics and internship program at The Ohio State University. She served in the Air National Guard while completing her Bachelor’s degree. She earned her Master’s Degree in Community Nutrition and Health at Ohio University where she conducted research in the associations with fruit and vegetable consumption, perception of health and food security. Throughout the years, work and volunteer experience has brought her around the world from Indian reservations in Minnesota to rural hospitals in India. Recently, she served as the Director of Nutrition for a hospital in southern Ohio, and later the Managing Dietitian for an Arizona WIC program. Crystal has taught classes for the annual Celiac Disease Conference at Nationwide Children’s Hospital in Columbus, Ohio. She is a member of the Ohio University Board of Dietetics and a member of the American Dietetic Association, American Diabetes Association and the American Congenital Heart Disease Association. Crystal is also a spokesperson for the Nevada Dietetic Association and the Physicians’ Committee for Responsible Medicine (for Las Vegas). With her love for the community and passion for food security, Crystal is volunteering her time at Las Vegas Rescue Mission. Crystal created a training and menu guidance system. The system will help volunteers and residents offer optimal nutrition on an ever changing food pantry supply.

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