Do you counsel your clients about the trade-offs of cost, convenience, food preparation skills, and nutrient content of foods made at home from a recipe vs. already prepared? Is nutrition the deciding factor? Does the convenience of preparing a meal quickly factor into their decisions? Do you discuss the value of the client's time to prepare foods?
The Food Value Analysis Tool, commissioned by ILSI North America and developed collaboratively with RTI International and NC State University, offers health professionals a helpful resource to guide client discussions about food-selection decisions and barriers to meeting the dietary guidelines. Cost, convenience, nutrition, and food safety concerns are calculated into the Food Value Analysis Tool so that nutrition educators and clients can discuss trade-offs between various food preparation options.
To introduce the Food Value Analysis Tool, we've developed four demonstration examples. These are snapshots of the types of data and information the Tool contains.
Each demonstration example asks you to consider your client's situation to select foods that factor in cost, preparation time, food preparation skills, and individual food preferences. Each demonstration will result in a comparison of the food for cost, time, and nutrition based on the preparation method. Ready?
Consumers face countless food choices and decisions every day. The Food Value Analysis Tool provides a vehicle to open conversations about some of these choices. For example, it can be useful to:
Mary Muth, Shawn Karns, Michal Zmuda, Michaela Coglaiti, Makr Koyanagi, Kiyah Duffey, Carolyn Dunn, Helen Jensen, Christian Gregory. Nutrition Today (2014) 49(4):76-184.See Full Article
Alison Kretser, Carolyn Dunn, Ray DeVirgiliis, Katrina Levine. Nutrition Today (2014) 49(4):185-195.See Full Article