nutrition-world-2017-keynote

6 / 7

alliedacademies
Page 35
Insights Nutr Metab 2017
Volume 1 Issue 3
September 11-12, 2017 Edinburgh, Scotland
15 th World Congress on
Advances in Nutrition, Food Science & Technology
Nutrition World 2017
Benjamin M Bohrer
University of Guelph, Canada
Benjamin M Bohrer, Insights Nutr Metab 2017
Density and value of nutrients in plant-based
food products when compared with traditional
animal-based food products
In recent years, consumers are becoming more diverse
when choosing foods to consume. Specifically, there
is an increase around the world in the population and
percentage of people who choose to consume diets
without or limited in animal-derived foods. Utilization
of non-meat foods as a complete source of protein,
vitamins, and minerals warrants careful consideration.
This research focused on 1) comparing nutrient density,
nutritional value, and cost of nutrients of meat products
and non-meat foods high in protein and 2) comparing
nutrient density, nutritional value, and cost of nutrients
of dairy milk and plant-based milk alternatives. Twenty-
five meat products (beef, pork, lamb, and poultry),
six fish products, and eighteen non-meat foods were
compared for nutrient composition. Seven dairy-
derived milks and six plant-based milk beverages were
compared for nutrient composition. Nutrient composition
information was used to assign value based on nutrient
density. Nutrient cost was expressed in nutrients
available per US dollar and prices were assessed
from the USDA economic research service and the
USDA agricultural marketing service when available,
and with a marketplace assessment when information
was unavailable otherwise. Energy, protein, amino acid
composition, total fat, saturated fat, cholesterol, vitamin
B12, sodium, phosphorus, iron, and zinc content in
protein-rich foods and milk beverages were analyzed
for nutrient density and value. Individual comparisons
for the cost of nutrients was generated from this dataset
that will enable further research and categorization of
high protein foods. Careful consideration needs to be
made when replacing meat in the diet with non-meat
foods, because most non-meat foods contain only 20 –
60% total protein density on an equal (raw, unprepared)
serving size basis. Likewise, consideration needs to be
made when replacing dairy milk with plant-based milk
alternatives, as plant-based milk alternatives can range
from 5 to 70% of the protein density of whole cow milk.
Biography
Benjamin M Bohrer is a Meat Scientist with training and expertise in animal and
food sciences. He recently completed his graduate education in animal sciences
at the University of Illinois with a focus on meat science and muscle biology and
began his career as an Assistant Professor in Food Sciences at the University of
Guelph. Much of his previous research has been completed on the impacts of on-
farm production practices on muscle development, carcass characteristics, fresh
meat quality, and processed products of pork, beef, and poultry.