Fill Half Your Plate with Fruits and Vegetables
Fruit has always been an important component of a healthy diet – from ubiquitous blueberries and strawberries to seasonal varieties like peaches and cranberries. Recently, less-familiar fruit, such as dragon berries and prickly pear, are finding their way into smoothies, coconut water beverages and frozen fruit bars.
Listen to Audio Interview:
Roger Clemens, DrPH is the Chief Scientific Officer of the E.T. Horn Company, where he is responsible for providing scientific expertise to E.T. Horn’s Ingredients and Nutraceutical Divisions. In addition, Dr. Clemens is the founding and current columnist for the monthly Food, Medicine and Health column in Food Technology Magazine and is an associate editor for Journal of Food Science, both published by IFT. He also serves as an IFT media spokesperson and has been cited and interviewed by more than 500 domestic and international print and broadcast journalists' on contemporary health, nutrition and food safety issues. He has published more than 50 original manuscripts in nutrition and food science and participated in more than 250 invited domestic and international lectures.
Dr. Clemens was an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety, and dietary lipids and health. In addition to being a fellow of IFT, he is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member in the American Society for Nutrition (ASN).
Prior to joining the E.T. Horn Company, Dr. Clemens worked at the University of Southern California for 10 years where he served as director of the Analytical Services Laboratory, associate director of regulatory sciences and adjunct professor of pharmacology and pharmaceutical sciences. He also served as the Scientific Advisor for Nestlé USA for more than 21 years.
Dr. Clemens received a BA in Bacteriology, an MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.
AUDIO NEWS RELEASE SCRIPT
ANNCR: TODAY'S FOOD TIP FROM THE FOOD SCIENTISTS AT THE INSTITUTE OF FOOD TECHNOLOGISTS.
MOST AMERICANS ARE FAMILIAR WITH WHAT WE USED TO CALL "THE FOOD PYRAMID." NOW THE USDA HASREPLACED THE PYRAMID WITH "MYPLATE," A VISUAL REMINDER THAT SHOWS HOW A PLATE FOR A HEALTHY DIET SHOULD LOOK. A MAIN PREMISE IS TO FILL HALF YOUR PLATE WITH FRUITS AND VEGETABLES. WITHOUT FOOD SCIENCE, THAT WOULDN'T BE POSSIBLE, ACCORDING TO DR. ROGER CLEMENS, PRESIDENT OF THE INSTITUTE OF FOOD TECHNOLOGISTS.p>
DR. CLEMENS: FOOD TECHNOLOGY MAKES IT POSSIBLE FOR THE NEW DIETARY GUIDELINES TO BECOME A REALISTIC AND ACHIEVABLE GOAL. TO FILL HALF OUR PLATES WITH FRUITS AND VEGETABLES, WE NEED A DIVERSE, ABUNDANT, SAFE AND TASTY SUPPLY OF FOODS. FOOD SCIENCE SUPPLIES IT, FROM BAGGED SALADS AND CUT-UP FRUIT THAT STAY FRESHER, LONGER... TO "STEAM IN BAG" TECHNOLOGY THAT MAKES COOKING VEGGIES MORE CONVENIENT. FOR EXAMPLE, IF YOU WANT AN ORANGE IN DETROIT IN THE MIDDLE OF WINTER, FOOD SCIENCE IS WHAT MAKES IT POSSIBLE.
ANNCR: FROM AGRICULTURE AND FOOD MANUFACTURING TO PREPARATION IN THE HOME, SCIENTIFIC AND TECHNICAL ACHIEVEMENTS HELP PROVIDE AMERICANS WITH FRUITS AND VEGETABLES ANYTIME, ANYWHERE.
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