The market analyst claims that nutritional genomics, known as nutrigenomics, plays into consumers’ sense of individuality and self-expression. Nutrigenomics is the study of how nutrition influences gene expression, and purports to examine how different nutrients are absorbed, metabolized or eliminated according to a person’s individual genetic make up.

Datamonitor conducted an international survey in July and August 2010 in order to assess consumer interest in using genetic information to guide nutritional choices. It found that among Americans, 55 percent found the idea either very or somewhat appealing, up 11 percent from its previous survey on the subject, conducted in August 2008.

Datamonitor analyst Mark Whalley said: “Consumers have always wanted food and beverages which cater to their individual needs. However, it is only in the past few years that manufacturers have really woken up to this fact and begun to create grocery products that consumers really feel identify with their personal attitudes and requirements. They are constantly asking themselves ‘what does this product say about me and how does it specifically benefit me?’”

He added that Datamonitor research has shown that 74 percent of US consumers attach importance to the concept of individuality and being able to express themselves.

Developing applications with natural, authentic dairy flavor requires an innovative partner with expertise you can rely on. Learn how Cargill’s dairy solutions can help drive your product’s success. The market research organization claims that it is “inevitable” that nutrigenomics will come to the fore to address consumers’ desire for individualized nutrition, and said that one area of particular interest would be foods and drinks designed to deal with certain health conditions.

The study of nutrigenomics is still in its infancy, but it is hoped that it could have a major impact on the development of tailor-made food and beverage products in the future, whether they are designed to strengthen a weakened immune system, for example, or to taste better to consumers through determination of genetic flavor preferences.

Whalley said that smaller, niche companies are likely to lead the way, with larger brands waiting to see what products are launched and how they are received by consumers. “As interest amongst consumers increases, we expect to see a surge in the number of food and drink companies launching products with DNA/genetic influences over the next few years,” he said.

Internationally, Datamonitor found that Brazilians (71 percent) and South Africans (70 percent) were most likely to find the concept of using nutrigenomics to create personalized nutrition appealing, while the Dutch (26 percent) and Germans (34 percent) were least likely to like the idea.

By: Caroline Scott-Thomas, 14-Jan-2011

Reprint from: http://www.foodnavigator-usa.com

Turkey Lasagna

6 whole-wheat lasagna noodles (or use no boil noodles)

Canola oil cooking spray

1 medium onion, diced or chopped into medium pieces

1 1/2 lb. diced cooked turkey breast

1 tsp. dried oregano

15 ounces low-fat ricotta cheese

1 large egg, beaten

1 10-ounce package frozen spinach, cooked per package directions, well drained

3 cups low-sodium marinara sauce

1 cup part-skim milk mozzarella cheese, shredded

~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Preheat oven to 375 degrees.

 Cook lasagna noodles according to package directions. Set aside on cloth towel.

Spray large skillet with cooking oil, and over medium heat, cook onion until soft. Add turkey and cook until heated through. Stir in oregano.

 In medium bowl, mix together ricotta, egg and spinach.

Place 1 cup sauce in the bottom of 13 x 9-inch baking dish and spread to cover the bottom. Layer with 3 lasagna noodles, half the ricotta cheese mixture and half the turkey mixture. Repeat layering starting with sauce, then cheese then turkey mixture. Top with mozzarella.

Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for additional 10-15 minutes or until bubbling and top is golden brown. Let stand for 10 minutes before serving.

Makes 8 servings

Per serving: 290 calories, 8 g total fat (3.5 g saturated fat), 22 g carbohydrate,
34 g protein, 3 g dietary fiber, 280 mg sodium.

For more information on how to eat healthy and start the New Year off right, visit the American Cancert Institute Website today. http://www.aicr.org/site/PageServer?pagename=homepage

Check-in will be held from 8:00 until 9:15 am. At 9:00 am, the PHC Reservoir Classic will kick off with a 2-mile fun run/walk, followed by the 5-mile road race at 9:45 am; the awards ceremony will begin at 11:00 am.

Commemorative T-shirts and race packages will be given to the first 200 registrants. The PHC Reservoir Classic is designed to promote health and fitness, to benefit Putnam Hospital Center and to provide a forum in which heart and/or physically challenged individuals (with physician’s consent) can participate as well.

Applications are available by contacting Putnam Hospital Center at 845-279-5711, Ext. 358

Article submitted by: Putnam Hospital Center

The Thanksgiving feast is amogst us again. When people think of this time of year, they think of heavy fat-laden meals followed by additional pounds on the scale. Now you can blame stuffing, mashed potatoes with loads of butter and gravy, and pumpkin pie for that, but leave the turkey out of it! Turkey is one of the staple foods of any fat loss program. Besides the fact it is mostly lean protein, it’s one of those foods people don’t mind eating cold which gives it an extra convenience factor as well. Just be sure to remove the skin to cut back on the fat calories.

So why is protein so important? For starters, protein is the building block for lean muscle tissue. The more lean muscle you have, the faster your metabolism or fat burning power. Individuals who perform strength training activities have a higher protein need than couch potatoes. It is recommended that protein should be consumed in adequate amounts every 2-4 hours to ensure the repair process of the damaged muscles from training. Protein is also the least likely macronutrient to be stored as body fat. The thermic effect of digesting protein is about twice the energy to digest carbohydrates and about six times that of dietary fat. So if there is any food choice that you can truly get away with overeating this holiday season, it will be turkey.

Another key benefit to eating turkey is that it is easy to prepare in bulk and thus will save you much needed time in meal planning and preparation during the busy holiday season. You can roast a big old turkey and then have tons of meal options for days. Just think of what you can do with all those Thanksgiving leftovers! To inspire your turkey consumption efforts I’ve put together some awesome better body recipes that you can create with turkey as your lean protein foundation. Enjoy!

Turkey Salad

Ingredients:

6-8 oz. Turkey Breast chopped into small cubes 1D4 red bell pepper 1D4 green bell pepper 1D4 red onion 2 Tbsp canola or olive oil mayo

Directions:

Mix all ingredients together and enjoy over a bed of greens.

Makes one male serving and two female servings.

Turkey Cranberry Cream Cheese Roll-up

Ingredients:

6-8 oz. Sliced Turkey 1 Tbsp Fat Free Cream Cheese 1 Tbsp Dried Cranberries 1D2 Clove of Roasted Garlic Salt and Pepper to taste 2 Whole Grain Tortillas

Directions:

Soak cranberries in water for 20 minutes or microwave until soft if you are short on time. Mash the 1D2 clove of garlic. Mix cranberries, garlic, and cream cheese. Add salt and pepper to taste. Spread the mixture into the inside of the tortilla(s). Add turkey breast. Fold up sides, roll up, and enjoy!

Makes one male serving and two female servings.

Turkey Medallions With Cranberry Glaze

Turkey Medallions: 6-8 oz. Turkey Non-stick spray Turkey Seasoning

Cut Turkey Breasts into small medallions, sprinkle lightly with seasoning. Reheat in a pan sprayed with non-stick oil on medium heat until lightly browned on both sides. Drip Cranberry glaze (below) over the medallions.

Cranberry Glaze: 1 Cups Dry white wine Turkey or chicken stock, as needed 1 1D2 Cups Dried cranberries 1D4 Cup of Pine nuts, toasted Pinch of Salt

Add 1D2 cup of white wine and 1D2 cup of turkey stock to pan. Add other 1D2 cup of turkey stock, cranberries, pine nuts and pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups.

Makes one male serving and two female servings.

Turkey Shepherds Pie

Ingredients:

2 cups cubed cooked turkey 3D4 cup turkey gravy 1 small can whole kernel corn drained 1 cup of chicken stock 1 cup of water 3 cups steamed cauliflower 2 cups celery, chopped 2 cups carrots chopped 1 onion chopped 2 cloves garlic minced 1 bell pepper, any color chopped Salt and pepper

Directions:

Preheat the oven to 325 degrees. First you must make the gravy. Take the garlic, 1 cup of celery, carrots, onion, bell pepper, chicken stock, water, vegetables, salt and pepper to taste. Add to a pot, boil until vegetables are soft and blend in a blender or food processor.

Next, you will take the steamed cauliflower and mash it, or place it in a food processor until the consistency is like that of mashed potatoes.

Next, in a baking dish, layer the turkey, gravy, corn, remaining celery and mashed cauliflower. Bake, uncovered at 325 degrees for 45-50 minutes.

Makes 2 male servings and one female serving.

Turkey Florentine

Ingredients:

1 (10 ounce) package frozen chopped spinach 2 tablespoons smart butter 1 cup cooked whole grain fettuccine 2 cups diced, cooked turkey 1 cup turkey or chicken stock 1 (8 ounce) package fat free sour cream and onion dip 1D2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Non-stick cooking spray

Directions:

Cook spinach according to package directions; drain. Stir in smart butter. Place noodles in a non-stick sprayed baking dish; top with spinach. Combine turkey, stock, onion dip and onion salt and spoon over spinach. Sprinkle with Parmesan. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.

Turkey Green Bean Casserole

Ingredients:

1 bag of frozen green beans 6-8 oz. of cubed cooked turkey breast 1 can of organic cream of mushroom soup 2 cups Kraft all natural fat free cheese Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. Mix all ingredients into a casserole dish and bake for about 30 minutes or until completely hot. Makes one male serving and two female servings.

Article Tags: Thanksgiving Leftovers, Turkey Breast, Bell Pepper, Male Serving, Female Servingsturkey, Cream Cheese, Chicken Stock, Turkey Stock, Cooked Turkey

Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHOR

Blair Baxter is widely regarded as the best personal trainer in Ambler having helped hundreds of people lose thousands of pounds of fat.