June 10

Culinar y Nutrition News:

The Function of Functional Foods
Provided through a partnership between ACFEF Chef & Child Foundation and Clemson University, and sponsored by French's Foodservice.

As

a chef, you are constantly thinking

when consumed as a part of a varied diet on a regular basis, at effective levels.

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their buck in terms of taste and portions, but also nutrition, which is why the food industry has been capitalizing on this notion by creating products, such as calciumfortied orange juice, low-fat yogurt with active cultures, folate-enriched breads and ber-enriched snack bars. However, these types of foods compose only one grouping of functional foodsmodied foods. Modied foods include foods that have been enriched, fortied or enhanced.

about the functionality of foods. When composing a dish, you must consider each ingredient and their individual contribution to the overall taste, aroma, texture and presentation. While you already consider foods function in terms of complementing and enhancing other foods, you should also consider its nutritional function. In recent years, there has been a lot of attention placed on functional foods with the belief that they have the potential to reduce chronic diseases, promote health and reduce healthcare costs. Generally speaking, all foods are functional, meaning they provide energy and nutrients necessary for survival, which makes this food category designation a bit tricky to navigate.

International Food Information Council (IFIC): Functional foods are foods or dietary components that may provide a health benet beyond basic nutrition. Examples can include fruits and vegetables, whole grains, fortied or enhanced foods and beverages, and some dietary supplements.
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Institute of Food Technologists (IFT): Functional foods are foods and food components that provide a health benet beyond basic nutrition (for the intended population). Examples may include conventional foods, fortied, enriched or enhanced foods, and dietary supplements. These substances provide essential nutrients often beyond quantities necessary for normal maintenance, growth and development, and/or other biologically active components that impart health benets or desirable physiological effects.3 Cruciferous vegetables (broccoli, cauliower, Brussels sprouts, kale, cabbage, and bok choy) may reduce the risk of several types of cancer Tomato products rich in lycopene may reduce the risk of prostate cancer Citrus fruits may reduce the risk of stomach cancer Dark chocolate may improve heart health Tree nuts and peanuts may reduce the risk of sudden cardiac death Fermented dairy products (probiotics) may improve irritable bowl syndrome Cranberries can reduce bacteriuria for urinary tract function
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There are also many conventional or whole foods that you already use in your restaurants that are also considered functional foods based on their ability to optimize health and wellness. This means that as chefs, you too can capitalize on this booming food segment by incorporating and highlighting certain foods on your menus. For instance, did you know:

Functionality dened
While the Japanese rst coined the term functional foods in the 1980s, there is actually no legal interpretation of this term in the United States. In fact, it is commonly used as a marketing idiom rather than regulatory terminology. The Food and Drug Administration (FDA) does regulate functional foods, but only in the same way they regulate conventional foods. Thankfully, three organizations have attempted to shed light on this rapidly growing food segment by proposing their own denitions: American Dietetic Association (ADA): Functional foods include whole foods and fortied, enriched or enhanced foods that have a potentially benecial effect on health

Modied vs. conventional

The term functional foods is used in regards to foods that provide additional health benets that may reduce certain disease risks or promote optimal wellness. For example, links have been found between certain food components and health conditions, such as omega-3 fatty acids and heart disease, lycopene and prostate cancer, as well as probiotics and certain gastrointestinal conditions. Consumers not only desire more bang for

fUnCTIOnAL fOODS OVERVIEW

FUnCTIOnAL COmPOnEnTS
PHYTOESTROGEnS Lignans Isoavonesdaidzein, genistein Soy protein CAROTEnOIDS Beta-carotene Aside from being refreshing and delicious, citrus fruits may reduce the risk of stomach cancer. Lutein, zeazanthin Lycopene Citrus, carrots, pumpkin, sweet potato, cantaloupe Spinach, corn, eggs, citrus, collards, spinach Tomatoes, watermelon, red/pink grapefruit Antioxidant defenses Vision health Prostate health Flax, rye, some vegetables Soybeans and soy-based foods Soybeans and soy-based foods Heart health and immune function Healthy brain and immune function, bone health, menopausal health Reduce risk of coronary heart disease (CHD)

SOURCES

POTEnTIAL BEnEfITS

Food as thy medicine

Let food be thy medicine and medicine be thy food, Hippocrates proclaimed more than 2,000 years ago. One issue surrounding functional foods is whether or not certain foods can replace medicine. The reality is that many cultures have been using foods as medicine for years. For instance, in the 1920s iodine was added to salt to prevent goiter. While food may or may not cure certain illnesses, one thing is certaina healthy diet is a means of prevention and contributes to good health. However, it is possible that in the future, foods we consume may be fortied as a means of alleviating certain health conditions.

FATTY ACIDS Monounsaturated fatty acids Conjugated linoleic acid Omega-3 fatty acids DIETARY FIBER Insoluble ber Beta-glucan Soluble ber Whole grains PREBIOTICS Inulin, fructooligosaccharides, Polydextrose PROBIOTICS Yeast, lactobacillus, bidobacteria SULfUR COmPOUnDS Diallyl sulde, allyl methyl trisulde Dithiolethiones Sulforaphane Plant stanols/sterols FLAVOnOIDS Anthocyanins Flavonols Flavanones Proanthocyanidins Berries, cherries, grapes Tea, cocoa, chocolate, apples, grapes, onions, broccoli Citrus foods Cranberries, cocoa, apples, strawberries, grapes, wine, cinnamon, peanuts Antioxidant defenses, brain function Heart heath, antioxidant defenses Antioxidant defenses Heart health, urinary tract health Onions, leeks, garlic, scallions Cruciferous vegetables Broccoli, cauliower, kale, cabbage, horseradish Soy, wheat, corn, fortied foods and beverages Detoxication, immune function, heart health Detoxication, immune function Antioxidant defenses, detoxication Reduce risk of CHD Certain yogurts, cultured dairy and non-dairy products Gastrointestinal health, immune function, menopausal health Whole grains, some fruits, garlic, onions, honey, leeks Gastrointestinal health, improve calcium absorption Wheat bran, corn bran, fruit skins Oatmeal, oat bran, barley, rye Psyllium, peas, beans, apples, citrus fruit Whole wheat bread, oatmeal, cereal grains, brown rice Digestive health, cancer prevention Reduce CHD risk Reduce CHD risk Reduce CHD risk, healthy blood glucose levels Tree nuts, olive oil, canola oil Beef, lamb, dairy products Fish and sh oils, walnuts, ax Reduce risk of CHD Immune function and improve body composition Heart health, mental and visual function

No substitution for a balanced diet

A growing number of consumers are becoming aware of functional foods with hopes of reaping additional health benets. In fact, U.S. sales of functional foods last year reached $37.4 billion. People can use functional foods to ll in certain nutritional gaps left by intolerances, strict diets or personal preferences. For example, those who are lactose intolerant can drink calciumfortied orange juice, those who are vegetarians can indulge in soy-based products for protein, and those who dislike seafood can get omega-3s from enriched eggs or pasta. While functional foods can be a healthful substitute in some ways, they should not be a replacement for a balanced diet.
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Source: International Food Information Council Foundation2

Remember, there is no such thing as one perfect food. Balance, variety and moderation continues to be the No. 1 motto in the world of food and nutrition. However, being a chef who feeds a wide

variety of customers, including those previously mentioned, could be benecial. Consider having certain functional foods (modied and conventional) on hand to cater to all diners needs.
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Cooking for kids

As we raise the nations rst generation of overweight children, several staggering statistics emerge. For example, one in 10 children already suffer from a chronic ailment,5 and one in eight kids have developed at least two risk factors for heart disease.6 Thankfully, we are beginning to see an overall change in family eating behaviors with 64 percent of families with children practicing some sort of healthy eating strategy, such as eating more vegetables and fruits, whole grains and low-fat dairy; avoiding trans fats; monitoring portion sizes and sugar consumption; and including more sh/seafood in their diets.7 Furthermore, parents are making efforts to limit their childrens intakes of caffeine, sugar, highfructose corn syrup (HFCS), trans fats, low-/ no-calorie sweeteners and articial coloring.8 They are also trying to increase their kids intakes of calcium, vitamins/minerals, whole grains, vitamin D, vitamin C, ber and omega-3s,8 making functional foods a helpful and healthful addition to childrens menus at home and in restaurants.

"OnE In 10 CHILDREn alREady suffER fROm a CHROnIC AILmEnT, and OnE In EIGHT kIds haVE dEVElOpEd at lEast tWO RIsk factORs fOR HEART DISEASE."
Dr. Margaret D. Condrasky, R.D., C.C.E., is an associate professor of Food Science and Human Nutrition at Clemson University. She leads the CU CHEFS program for improving culinary nutrition skills. Marie Hegler is a graduate of the Food Science and Human Nutrition department with a culinary science emphasis at Clemson University, which operates the CU CHEFS program for improving culinary nutrition skills. Katherine Bradley, a member of the Undergraduate Research Team, made contributions to this article.

About the American Culinary Federation and the Chef & Child Foundation

Experts say dark chocolate may improve heart health.

proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. FUnCTIOnAL fOOD CATEGORY
COnVEnTIOnAL fOODS (whole foods)

SELECTED fUnCTIOnAL fOOD EXAmPLES

Garlic Nuts Tomatoes Kale Raspberries Broccoli Calcium-fortied orange juice Folate-enriched breads Enriched snack bars, yogurts, teas, bottled water, sh oils Phenylketonuria (PKU) formulas free of phenylalanine Infant foods Gluten-free and lactose-free foods, weight-loss foods

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation In addition, ACF operates the most comprehensive certication program for chefs in the United States. ACF is home to ACF Culinary Team USA, the ofcial representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote

About Clemson University

CU CHEFS (Clemson Universitys Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate Professor in Food Science and Human Nutrition, is a registered trademark of Clemson University designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. Culinary nutrition is the
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MODIfIED fOODS Fortied Enriched Enhanced

MEDICAL fOODS

FOODS fOR SPECIAL DIETARY USE

Source: American Dietetic Association1

application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary condence and nutrition alertness. CU CHEFS promotes an awareness of the latest trends in foods and nutrition through the demonstration of procient culinary skills to produce avorful, health-inspired menus for schools, churches, restaurants. Clemson University, located in Clemson, S.C., is ranked 22 among the nation's top public institutions. Since 2001, Clemson has doubled external research funding, raised the academic prole of the student body, increased retention and graduation rates, launched high-prole economic development and has earned national accolades, including being named TIME magazine's Public College of the Year.

About French's Foodservice

REfEREncEs
Frenchs Foodservice is proud to sponsor this series of nutritional articles authored by Clemson University for the American Culinary Federation's Chef & Child Foundation. At French's Foodservice, we believe that "you are what you serve" and have built our reputation by providing the highest quality ingredients to meet the ever-changing needs of the foodservice industry. As chefs, restaurateurs, educators and nutritionists, you positively impact the health of our nation by advocating the positive impact of healthy eating, especially among children. We are proud to support this worthy cause. Over the last 100 years, French's has become one of the most recognized and respected brands in America. Today, the French's Foodservice family of brands delivers the highest quality, most avorful products possible. For the brands your patrons know and love and the incredible avors that enhance everything from soups and salads to sandwiches and entrees, entrust your patrons to the avors of French's.
1. Position of the American Dietetic Association: Functional Foods. J Am Diet Assoc. 2009;109(4):735-746. 2. Functional foods. International Food Information Council. www.foodinsight.org/ Content/6/functionalfoodsbackgrounder.pdf. 3. Functional foods: Opportunities and challenges. Institute of Food Technologists. http://members.ift.org/ NR/rdonlyres/20B9EBDD-93B9-4B1B-B37B3CF15066E439/0/FinalReport.pdf. 4. U.S. functional sales slow, but category outpaces overall food sector in 09. Nutr Bus J. Feb 1, 2010. www.nutritionbusinessjournal.com. 5. Van Cleave J, Gortmaker S, Perrin J. Dynamics of obesity and chronic health conditions among children and youth. JAMA. 2010;303(7):623-630. 6. CHD study shows too many teens have

FOR mORE InfORmATIOn

The International Food Information Council Foundation provides food safety, nutrition and healthful eating information to help you make good and safe food choices. Visit: www.foodinsight.org

high cholesterol Press release, Jan 24, 2010. Centers for Disease Control and Prevention, Atlanta, Ga. www.cdc.gov. 7. Shopping for health. Food Marketing Institute, Arlington, Va. 2008. www.fmi.org. 8. Gallup study of preteen nutrition and eating habits. Multi-Sponsor Surveys Inc., Princeton, NJ. 2008. www.multiponsorsurveys.com.

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