Recipient Organization
SAN MIGUEL PRODUCE, INC
4444 NAVALAIR RD
OXNARD,CA 930338298
Performing Department
Administration
Non Technical Summary
Unlike traditional vegetables such as standard commercial varieties of broccoli or carrots, our niche cultural greens (which refers to greens that are popular with certain ethnic groups) are relatively new to most US consumers; nutritional information either has yet to be scientifically verified, or is generic to the commodity as whole without the specific variety taken into consideration. Utilizing AOAC reccomended methods for testing and analysis by a nutrition expert andsupporting consultation from theAcademy of Nutrition and Dietetics, we plan to present accurate, relevant, and scientifically-proven nutritional information for these specialty greens. Thiswill result in a better understanding of the nutritional content of niche, cultural greens and allow consumers to make informed decisions that will ultimately increase healthy living and reduce the prevalence of health-related issues like childhood obesity.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
The specific objective of this project's research is to determine the nutritional content of niche specialty greens that currently have little to no nutritional data confirmed, to determine the nutrient density of these greens at different maturation points, and concentration location of nutrients (leaves vs. stems). Presenting accurate, relevant, and scientifically-proven nutritional information for specialty greens will result in a better understanding of the nutritional content of niche, cultural greens and allow consumers to make informed decisions that will ultimately increase healthy living and reduce the prevalence of health-related issues like childhood obesity. Through the collaboration with committed partnerships from the Academy of Nutrition and Dietetics, the California Dietetic Association, and the United Fresh Produce Association, the results of this project and the information gathered will be shared with general consumers, as well as school districts and nutritional professionals in hopes of empowering consumers and academic food professionals to make healthier diet decisions that will aid in the reduction of childhood obesity. According to the CDC, in 2010 more than one-third of children and adolescents were overweight or obese, with nearly 40 percent of African American and Hispanic children are overweight or obese. With San Miguel's target consumers ethnic minorities (60% to 70% of greens purchasers are African American), a tremendous opportunity exists to increase consumption of these nutrient-dense greens to ensure safe, nutritious, balanced meals are provided both in the lunchroom and at home.
Project Methods
All methodology for testing for the following nutrients will adhere to the Association of Analytical Communities (AOAC) recommended methods. These methods are summarized in the table below for each nutritional component. Nutritional Component AOAC Method Method Type Analyte Analytical Technique Equipment Moisture AOAC 950.46, 92 Quantitative Chemistry Moisture Drying in vacuo, Air Drying Gravimetric Protein AOAC 976.26 Quantitative Chemistry Sterols/Cholesterol Gas Chromatographic Method Chromatography/Gas Chromatography Fat AOAC 996.06, 976 Quantitative Chemistry Fat/Total Fat, Fat/Unsaturated Fat, Fat/Saturated Fat Hydrolytic Extraction Chromatography/Gas Chromatography Ash AOAC 923.03 Quantitative Chemistry Ash Ashing Method Gravimetric Calories, Total __ Calculated Result __ __ __ Calories, From Fat __ Calculated Result __ __ __ Carbohydrates, Total __ Calculated Result __ __ __ Sugars AOAC 982.14 Quantitative Chemistry Sugars/Glucose, Sugars/Maltose, Sugars/Sucrose, Sugars/Fructose Liquid Chromatographic Method Chromatography/Liquid Chromatography Vitamin A, Total AOAC 974.29 Quantitative Chemistry Vitamins/Vitamin A Colorimetric Method Colorimeter Vitamin C AOAC 967.21 Quantitative Chemistry Acids/Ascorbic Acid 2,6-Dichloroindophenol Titrimetric Method Titration Iron AOAC 984.27 Modified Quantitative Chemistry Elemental Analysis/Iron Inductively Coupled Plasma Emission Spectroscopic Method Emission Spectrograph/Inductively Coupled Plasma Emission SpectrographNutritional Component AOAC Method Method Type Analyte Analytical Technique Equipment Sodium AOAC 984.27 Modified Quantitative Chemistry Elemental Analysis/Sodium Inductively Coupled Plasma Emission Spectroscopic Method Emission Spectrograph/Inductively Coupled Plasma Emission Spectrograph Fiber AOAC 32.07 This method is a modification of Methods AOAC 32-05 and 32-21. The MES-TRIS buffer substitutes for phosphate buffer in this method. Duplicate 1-g dried food samples are briefly subjected to sequential enzymatic digestion by heat-stable alpha-amylase, protease, and amyloglucosidase. This method determines soluble, insoluble, and total dietary fiber (TDF) content in processed foods and raw materials, such as cereal products, fruits, and vegetables. Insoluble dietary fiber (IDF) is filtered, and the residue is washed with warm distilled water. A solution combining filtrate and water washings is precipitated with 4 volumes 95% EtOH for soluble dietary fiber (SDF) determination. The precipitate is then filtered and dried. Both SDF and IDF residues are corrected for protein, ash, and blank for final calculation of SDF and IDF values. SDF is precipitated with EtOH, and the residue is then filtered, dried, and weighed. TDF value is corrected for protein and ash. Once the basic data is received on the nutrient density of greens, greater analysis for practical and commercial application will be performed by San Miguel Produce's registered dietician. The dietician will develop relevant summaries aimed at educating consumers, in language readily understood by the average consumer, and detail the nutrient density in narrative form that will be provided to the California Dietetic Association, United Fresh Produce Association, and the Academy of Nutrition and Dietetics, for review and comment. The registered dietician will use NutriBase Professional Nutrition software program to conduct further nutritional analysis and develop product formulations that result in maximum health benefits to the consumer.