Final - Food and Nutrition

UNIVERSITY OF CAGAYAN VALLEY
School of Liberal Arts and Teacher Education

College Avenue, Tuguegarao City 3500
Dr. Matias P. Perez Sr. Bldg.
FINAL PERIODIC COVERAGE

First Semester
SY 2020-2021
MODULE No. 03
TITLE: Food and Nutrition (HELE)
Food Solution Development for Nutrition Consumer Markets
Topic 1. Formulation and Reformulation for Nutrition Consumer
Markets
Topic 2. Food Development Process
OVERVIEW The high quality of vegetables in the food supply today is something that is
taken almost for granted. Modern farming techniques, including use of
fertilizers and pesticides are used to produce a crop that is high in quality
and quantity. However, the need for care and attention continues into the
harvesting and marketing operations to help retain maximum nutrient
content and palatability.
INTRODUCTIO One important part of the marketing procedure is the market orders
N established because of the Agricultural Agreement Act of 1937. This
legislation enables the U.S.Department of Agriculture to draw up and
enforce marketing agreement via boards to regulate quality, quantity,
standardization of pack, research and development projects, specification of
unfair trade practices, required fitting of selling prices, and collection of
marketing information for the producers of the commodity specific to the
marketing order.
LEARNING • The student will recognize the facts and principles related to the
OUTCOMES food system, food formulation and a nutrition consumer market.
• To determine solution requirements and self-determined criteria for
nutrition consumer market problems.
• Evaluate and refine ideas and solution to make justified
recommendations for enhancement.
LEARNING • Recognize that nutrition consumer market is represented by
OBJECTIVES individual/group who purchase food products, goods and services for their
own needs.
• Analyze the nutrition requirements of different nutrition consumer
markets.
• Research the nutrition consumer markets to determine the nutrition
requirements for formulating foods to support health.
• Investigate emerging nutritional food trends.
• Explain the purpose of formulation.
DISCUSSION Formulation and reformulation for nutrition consumer markets.
From production, harvesting and processing techniques, scientific aspects
are the key role to prove that consumers and producers are knowledgeable
about formulation and reformulation. Everybody is well-versed of
formulation as putting together the food components in appropriate
relationships or structures, according to a formula or recipe. This is in
connection to nutrient, nutritive value, nutrition information panel, and the
principle and facts of a nutrient. We should also be aware of the so-called
nutrition consumer market and most important to note its nutrient reference
value (NRV). The food standard code requires a food to meet the nutrient
profiling scoring criterion (NPSC) before a food claim can be made. This is
an assurance on the nutrition intake of food considered in relation to the
body ‘s dietary need (WHO). That is the reason why nutrition information
panel (NIP) a mandatory on packaging, communicating the average amount
of energy, protein fat, saturated fat etc. printed in the literature label of
such food item. Currently the food industry and its stakeholders recognize
that the climate of consumer needs and wants is dynamic and constantly
provides new opportunities in food solution development. The consumer
purchase decisions are increasingly based on a mix of traditional consumer
drivers. This creates new challenges and opportunities for food solution
development, and industry success will be determined how effectively these
are managed. Hence, reformulation for nutrition is to improve the
nutritional quality of food solutions that present significant challenges to the
food industry such as maintaining desirable sensory properties and shelf life
of a food product. Furthermore, food formulation and reformulation can
contribute for different nutrition consumer markets, and support health and
decrease chronic diseases.
ACTIVITY Guiding Question:
1) What formulation and reformulation opportunities for specific nutrition
consumer markets?
1.a. What competencies are for groups of elderly, for pregnant and for
infant. Lists 3 competency for each group.
1.b. Explain the nutrition formulation to those who are experiencing
diet-related conditions/chronic diseases. Ex. Type 2 diabetes.
2) How can the food development process solve current and future nutrition
consumer market problems.
2.a. Identify 5 sources where nutrition consumer market problem exists.
Explain how these problems be solved.
Prepared by: Dr. Soledad R. Taguibao

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UNIVERSITY OF CAGAYAN VALLEY

School of Liberal Arts and Teacher Education

FINAL PERIODIC COVERAGE

Prepared by: Dr. Soledad R. Taguibao

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