Not Eating Enough Overcoming Underconsumption of Military Operational Rations (1995) / Chapter Skim
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13 Industry Approaches to Food Research
13 Industry Approaches to Food Research
Pages 239-250
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National Academy Press 1 ~ Industry Approaches to Food Research Eileen G Thompsoni INTRODUCTION Research in the food industry is very different from academic research, both in terms of the total volume of research done and also the pace of the research.
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Another feature of food industry research is the constant inflow of validation data. For example, after determining an optimal product and using complicated models to predict sales of, say, $45.6 million, researchers begin tracking the sales data that come in every week.
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Develop a comparable sample of young civilian men who are engaged in various kinds of heavy work activity, but who have no constraints on their eating. For example, find a construction company during the summer that would cooperate and allow anthropologists on the job site to watch what the young people who are building houses eat and how they divide their calories.
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At Quaker Oats, researchers have found various ways to hide video cameras, send anthropologists out to do in-home observation, and perform instore observations. A good example of the necessity for unobtrusive observation comes from the Quaker Oats home mix product line, which includes a variety of pancake and cornbread mixes.
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In the microwave, the chemicals produced actually create a burned smell and taste as opposed to the caramelized smell and taste when foods are baked or sauteed. Engineers have actually experimented with designing odors into the packaging so that when the product is cooking in the microwave, it produces more familiar cooking odors.
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Seasonings Complex seasonings particularly in ethnic foods have a growing, role In American food preferences. In many cases, seasonings are replacing fat and salt as the key taste contributors.
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In fact, what researchers have found, especially among young women, is that they are counting fat grams, and they treat fat grams almost as an allowance. If they can save 5 g of fat on their salad dressing and 3 g of fat by having nonfat yogurt, then by the end of the day, they can spend their allowance on chocolate ice cream.
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From page 246... ...
if you reduce the caloric density of the diet, the sheer volume will result in weight loss. But if you're talking about people that you do not want to lose weight, like we're talking about here, you've got a real problem with fat because fat in fact holds flavor on the tongue It's not just whether fat is there or not, but the presence of fat causes the flavor to stay on the tongue longer and so when we are going to try to have this idea that we're going to meet all these health objectives, which are really irrelevant for short-term missions, and try to reduce fat at the same time, you've got to be very worried about flavor.
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STEPHEN PHINNEY: I hate to interject anecdotal information, but I'm not the first, so I will. I did a fair amount of endurance bicycling and I can tell you from multiple repeats of the same individual, myself, that when I would push out my training envelope too far, those couple days thereafter I have a high aversion to fat.
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In trying to get the field rations down to 30 percent fat, we have seen exactly the same thing that Gil Leveille's saying. You can't beat fat for caloric density.
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For those who were fed the packaged T Ration and one MRE, which had an overall low fat content of about 30 percent of calories, serum cholesterol actually went down. Karl Friedl will talk about another situation of severe caloric deprivation over extended periods of time in a range of studies where cholesterol levels had increased at the end of the studies.
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From page 250... ...
250 EILEEN G THOMPSON WILLIAM BEISEL: I think the analysis that was made this morning in all of these studies is that the issue to consider maybe a low level of carbohydrates in the rations.
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