Toolkit: Nutrition, Convenience and Sustainability: It’s in the Can

Did you know a well-stocked pantry of canned fruits and vegetables can help you serve up the recommended 42 cups of fruit and 53 cups of vegetables a family of four needs every week? Webinar attendees learned more about the nutrition benefits of cooking with cans, uncovered why they are a convenient, nutritious and delicious option.

According to the Dietary Guidelines for Americans, all forms of foods, including canned foods, can be included in healthy eating patterns. With three-fourths of the population not eating the recommended amounts of fruits and vegetables, this webinar explored how canned foods can be a part of the solution to help increase produce intake. Toby Amidor, explored some of the major barriers that still exist when it comes to canned food usage, based on research findings from the Can Manufacturers Institute.

This webinar shared compelling messages and research demonstrating the nutritional benefits of canned foods. Among the most surprising findings? According to the CDC, canned foods – specifically fruits and veggies – are not one of the top 10 sources of sodium in the US diet. In addition to highlighting the latest research findings, this webinar also took a look at nutrition and the canning process, the affordability and accessibility of canned foods, as well as the sustainability of the can and its role in helping to reduce food waste. Finally, they debunked myths commonly associated with canned foods (e.g. heating and processing of canned foods destroys nutrients) to further illustrate why canned foods are an important part of a healthy lifestyle, and how they can provide year-round access to your favorite ingredients.

Learning Objectives for this webinar were:

  1. Highlight that canned foods not only serve an important utility in the kitchen to help modern-day consumers get meals on the table, but also provide an important source of nutrition, among many other benefits;
  2. Review key points of recent Can Manufacturers Institute consumer guilt research to better understand the major barriers that still exist when it comes to canned food usage;
  3. Review results from studies demonstrating nutritional benefits of canned foods and discuss proof points around nutrients of concern; Address non-nutrition related benefits of canned foods such as affordability, accessibility and sustainability.

Presenter:

  • Toby Amidor, MS, RD, CDN

Downloads and Webinar Recording

Audio Recording

Slide Deck


Key Resources

Under the Lid: Nutrition, Convenience, and Sustainability

Fruit and Vegetables More Matters 

Cans Get You Cooking

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

Michigan State Canned Food Research

Can Manufacturers Institute – Information on Accessibility and Affordability

Using Liquids from Canned Foods in Cooking

How to Shop the Canned Food Aisle 

Produce for Better Health Archived Webinar


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