America's Most Trusted Brands

America’s Most Trusted Brands Scan for more information

Isabelle Cookson

Flip for the Top Nutritionist Recommended Foods

Introduction Beginnings This project began as an exploration of the nutrition label in the context of graphic design. The nutrition label in itself is a bit of a black hole, though, and I quickly got sucked in. I set out with the goal of redesigning the nutrition label, but as I began my research for this project, I quickly realized this is something that has been attempted many times by many designers. I embarked on a three month journey of nutrition and data visualization research. I began to realize that redesigning the label itself wasn’t actually what this project was about.

The main goal of this project was to create something useful and as I researched, I decided that, although a new nutrition label could be helpful, explaining the existing nutrition label could be an interesting option to explore. This way, I’m working within the existing system, not redefining it. First, I needed to understand the nutrition label and the system within which it operates before I could begin to explain it. This research stretched across platforms including different areas of the nutrition label and what they mean, how much of a certain ingredient a food item can contain without having to list it in the nutrition facts, urban agriculture and what is in season during which months, food trends, what makes certain products habit-forming, social design and working with community, interviews with representatives from New London food-related non profits such as FRESH New London and Fiddleheads Co-Op, the list goes on.

I used this research to contextualize my own food habits. I made posters that showed a fairly typical day of breakfast, lunch, and dinner for myself which included the nutrition facts, the ingredients. They discuss what each item means in the context of nutrition, like why is peanut butter so fatty? What are all the ingredients in gluten free bread and how natural can they actually be? Through this project, I learned what nutrition meant for me. But I wanted to bring this into a more public sphere to figure out what nutrition means in a social context.

From Vivek Menon on Behance.net

Process Examples

Questions leading up to interview with Frida Berrigan from FRESH New London Farm Flavor’s “What’s Growing?

In-Season Produce Calendar for Connecticut”

Nutriment app layout design sketches to be brought into Abobe XD

Excerpt of notes from the “Social Design Pathways” reading

A Larger Context For the public and social context, I went back to research: what do most people eat? What is it important for people to know about what and how they eat? Will I direct them towards something else or will this purely be informational? From these questions grew my senior integrative project for the Ammerman center for art and technology: Nutriment.

Nutriment is a non judgemental augmented reality nutrition app which aims to explain the nutrition facts of certain foods.

This booklet serves as a platform for additional information to help to explain the ingredients of food products and how they relate to the nutrition facts.

I used The Morning Consult’s “Consumer Trends in the Food and Beverage Industry” report to find “America’s Most Trusted Brands”, which make up half on my food examples, and a combination of Medical News Today, Reader’s Digest, and WebMD to find the “Top Nutritionist Recommended Foods”.

These two categories are what I used as a foundation for what people in America tend to eat based on trust and nutrition. As I researched and began to make the app and the booklet, I decided that this wouldn’t be a project that pushes its audience in any particular direction. It’s an unbiased and non judgemental project that looks solely to inform so that people can better understand what they’re putting into their bodies and make their own decisions from there. The “Top Nutritionist Recommended Foods” differ slightly from the booklet to the app because there were so many overlapping options from the three sources I used and I wanted to cater towards as many lifestyles and eating habits as I could within the constrains of the project. Ideally, the app would grow to incorporate everything in a garden or grocery store so you could take an image of any food product and be able to learn about it. As of now, I have a sampling of products for the app and the book which represent a demonstration of the future possibilities.

Screenshot of Nutriment’s app design layout in Adbobe XD.

Community EDIBLE New London Project Isabelle Cookson in association with FRESH New London, the New London Five Year Agricultural Planning Commitee, and community partners.

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“EDIBLE New London Project” booklet cover

From the beginning of this project, I felt strongly about involving community. I wanted to bring my months of research and design skills into a community environment and see if I could contribute to society through nutrition and graphic design.

I teamed up with FRESH New London, a non profit based in New London which focuses on urban farming, gardening education, and community building. I also joined the New London Five Year Agricultural Planning Committee which is working on creating an actionable plan for agriculture and increased healthy food accessibility across New London. Through both of these organizations I was able to engage with community members and co-design EDIBLE New London. EDIBLE New London is a grassroots, community-run organization that looks to set up gardening spaces that the neighboring residents can take ownership of. It is run by FRESH New London representatives, the Five Year Agricultural Planning Committee, and community partners who live in New London and are committed to inspiring agricultural change in their neighborhoods. I became the design consultant for EDIBLE New London, which involved co-creating a community informed logo and brand identity as well as posters and different outreach options. Through EDIBLE New London, and working with the non profits and community partners, I was able to explore the social justice side of the food industry.

More information of the steps of logo design and the projects within EDIBLE New London can be found in my other booklet: “EDIBLE New London Project.”

Behind the Nutrition Facts Calories

Total Fat Saturated Fat Trans Fat

A calorie is a unit of energy linked with weight management.

To maintain your weight, you should be consuming the same amount of energy through calories by eating, as you expend through exercise.

Fat helps absorb vitamins (like Vitamin A), supplies energy, and builds cell membranes. Most adults should receive less than 30% of their calories from fat.

Saturated fats are usually solid at room temperature. They’re associated with negative health effects like heart disease.

Intake should be limited to less than 7–10% of daily calories.

Trans fats are associated with negative health effects like heart disease and should be avoided completely. Labels that say 0g Trans Fat can still have up to .5g, so check ingredients for “hydrogenated.”

Cholesterol

The body makes all the cholesterol it needs. Too much cholesterol can make plaque which sticks to the walls of your arteries creating blood clots which can cause heart attacks and strokes.

Sodium

You need some sodium to help with nerve and muscle function and keep internal fluid balanced. Too much sodium can lead to high blood pressure. It should be limited to less than 2.3g per day.

Carbohydrates

Carbohydrates are the body’s main source of energy. Simple carbs include sugars naturally found in food while complex carbs are whole grain and starchy foods which are also sources of fiber.

Dietary Fiber Total Sugar

Dietary fiber is a type of carbohydrate. It helps with weight control (by making you feel full faster), digestion and preventing constipation.

Sugar is a type of carbohydrate and is included naturally in some foods (simple carbohydrates) total sugar also includes added sugar which should be avoided.

Protein

Protein helps build and maintain bones, muscle, and skin. If it comes from animal products, it’s a complete protein because it supplies all amino acids the body can’t make.

Vitamin D

Vitamin D helps absorb calcium and build and maintain bones.

It also has a role in nerve, muscle, and immune systems and can be consumed through diet, and supplements or the sun.

Calcium

Calcium helps make, and maintain bones and teeth. It helps muscles and blood vessels contract and expand to secrete hormones and enzymes and aids in nervous system functions.

Iron

Iron is part of many different proteins including hemoglobin which carries oxygen around the body. Too little iron causes anemia and too much can cause iron poisoning.

Potassium

Potassium is a type of electrolyte and essential mineral. It helps nerve function, muscle contraction, move nutrients through cells, and keeping a regular heartbeat. It can help offset sodium’s affect on blood pressure.

Vitamin A

Vitamin A is a type of antioxidant (substance that can delay or prevent cell damage) and helps with vision, bone growth, reproductive systems, cell functions, and immune system.

Vitamin C

Vitamin C is a type of antioxidant (substance that can delay or prevent cell damage) and is important for skin, bones, connective tissue, healing injuries, and helps absorb iron.

Thiamine

Also known as Vitamin B1, Thiamine helps cells change carbohydrates into energy and plays a role in muscle contractions and the conduction of nerve signals.

Riboflavin

Also known as Vitamin B6, Riboflavin helps fight heart disease, high cholesterol, and keeps arteries from getting clogged.

Niacin

Also known as Vitamin B3, Niacin is an antiatherogenic which helps to lower triglyceride levels. It’s good for people with coronary artery disease but is also associated with liver toxicity.

Vitamin B6

Also known as pyridoxine, Vitamin B6 must be consumed (the body can’t make it). It is important for protein, fat and carbohydrate metabolism, creation of red blood cells, and for building neurotransmitters.

Folic Acid

Folic Acid is a type of B Vitamin which helps the body make cells. It’s important to get enough folic acid, especially during pregnancy (400mcg per day).

Vitamin B12

Vitamin B12 is a type of nutrient which helps keep nerve and blood cells healthy, and make DNA. Adults should consume 2.4mcg per day.

Hershey’s Chocolate Nutrition Facts Serving size: 1 bar

Calories: 220

Sodium: 2%

Protein: 3g

Total Fat: 17%

Carbohydrate: 9%

Vitamin D: 4%

Saturated Fat: 42%

Dietary Fiber: 4%

Calcium: 6%

Trans Fat: 0%

Total Sugar: 42%

Iron: 8%

Cholesterol: 4%

Added Sugar: 21g

Potassium: 4%

Ingredients Cane Sugar

Less processed than many types of sugar, however all sugar intake should be limited to <25g.

Milk

Helps with bone development, boosts energy, builds muscle and maintains healthy blood pressure.

Chocolate

Source of antioxidants and may lower blood pressure. Dark chocolate is healthier than milk chocolate because of the added fat in milk chocolate.

Cocoa Butter

Made up of saturated fats which can increase the risk of cardiovascular disease.

Milk Fat

Diets containing whole fats are controversial because of the high levels of both good and bad cholesterol, so it depends on the type of whole fat. With whole fat dairy products, the good seem to outweigh the bad.

Lecithin

Type of fat in body cells which is used to help treat memory disorders, gallbladder and liver disease, types of depression and anxiety, high cholesterol, and eczema. As a food additive, it helps ingredients from separating.

Natural Flavors

A substance derived from plant or animal matter for flavor.

Despite being â&#x20AC;&#x153;naturalâ&#x20AC;? they are still highly processed and contain chemicals.

Ritz Crackers Nutrition Facts Serving size: 5 crackers

Calories: 80

Sodium: 4%

Protein: 3%

Total Fat: 7%

Carbohydrate: 3%

Vitamin D: 0%

Saturated Fat: 3%

Dietary Fiber: 0%

Calcium: 2%

Trans Fat: 0%

Total Sugar: 3%

Iron: 4%

Cholesterol: 0%

Added Sugar: n/a

Ingredients Made of wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.

Made of soybean and/or canola and/or palm and/or partially hydrogenated cottonseed oil.

Unbleached Enriched Flour Vegetable Oil Sugar

All ingredients are B vitamins and are added to enriched flour.

It’s higher in vitamins because of the enriched qualities and it’s high in protein and fiber.

Depending on the oil, soybean, canola and palm oil are all low in saturated fats and help cholesterol. Hydrogenated oils contain trans fats produced from the hydrogenation process.

Should be limited to<10% of daily calories per day. Consuming large quantities of sugar is linked with obesity, acne, cellular aging, lower overall energy levels, diabetes, heart disease, cancer, and depression.

Salt

Made up of sodium chloride, salt helps with fluid balance, nerve transmission and muscle function. It should be consumed in moderation as it is also linked to stomach cancer and high blood pressure.

Leavening

Helps bread rise. It’s usually made of a type of bicarbonate like baking soda.

High Fructose Corn Syrup

Type of added sugar or sweetener. It’s linked with weight gain, type 2 diabetes, and a heightened risk of heart disease.

Soy Lecithin

Type of fat in body cells which is used to help types of chronic or reoccurring disease. As a food additive, it helps ingredients from separating.

Malted Barley Flour Natural Flavors

Helps maintain low blood pressure, build and maintain strong bones, and increase “good” cholesterol levels. It’s also high in fiber and helps to reduce inflammation.

A substance derived from plant or animal matter for flavor.

Despite being “natural” they are still highly processed and contain chemicals.

Pillsbury Biscuits Nutrition Facts Serving size: 1 biscuit

Calories: 170

Sodium: 19%

Vitamin D: 0%

Total Fat: 9%

Carbohydrates: 8%

Calcium: 0%

Saturated Fat: 11%

Dietary Fiber: 3%

Iron: 6%

Trans Fat: 0%

Total Sugar: 4g

Potassium: 0%

Cholesterol: 0%

Protein: 3g

Ingredients Made of wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid.

Enriched Flour Bleached Water Soybean and Palm Oil Sugar

Made of sodium acid pyrophosphate, baking soda, and sodium aluminum phosphate.

Contains 2% or less of:

Most ingredients are forms of B vitamin but it’s lower in vitamins than unbleached flour.

Water makes up 60 – 70% of your body and you typically get around 20% of your daily water from food.

Depending on the oil: soybean, and palm oil are both low in saturated fats and help maintain good cholesterol levels.

Should be limited to<10% of daily calories. Consuming large quantities of sugar is linked with obesity, lower energy levels, diabetes, heart disease,and cancer.

Baking Powder

In baking, baking powder is a rising agent but individually, it can help sooth upset stomachs and keep teeth clean.

Hydrogenated Palm Oil

Hydrogenated oil has been chemically modified altered to improve shelf life, creating trans fats which can result in several chronic diseases.

Hydrogenated Soybean Oil Salt

Similar to hydrogenated palm oil because, as a hydrogenated oil, it contains trans fats.

Made up of sodium chloride, salt should be consumed in moderation because both too much and too little can be dangerous to health.

Vital Wheat Gluten

Made by extracting the gluten in wheat and leaving the starch.

It’s high in protein, phosphorus, and microminerals.

Dextrose

Simple sugar made from corn or artificial sweetener.

Whey

Mono and Diglycerides Xanthan Gum Propylene Glycol Alginate Calcium Chloride Color Added Preservatives (TBHQ and citric acid) Natural and Artificial Flavor

Whey is a type of protein that aides in weight loss and lean muscle growth.

Type of emulsifier and fatty that improves texture and shelf life.

It contains small amounts of trans fats which should be avoided.

Food additive that adds thickness, keeps textures from changing, and holds ingredients in place.

Chemical emulsifier, stabilizer, and thickener for food products.

Dough-strengthening and rising agent. Overall it’s not harmful as a food additive.

Can be made of both synthetic and natural substances. Used to enhance or create color in food and is highly processed.

Additive that helps lengthen shelf life. It is safe to eat in small amounts.

Added natural or chemical that helps add flavor to foods but is highly processed.

Kelloggâ&#x20AC;&#x2122;s Frosted Flakes Nutrition Facts Serving size: 3/4 cup

Calories: 110

Dietary Fiber: 3%

Iron: 25%

Total Fat: 0%

Total Sugar: 10g

Potassium: 1%

Saturated Fat: 0%

Protein: 1g

Thiamine: 25%

Trans Fat: 0%

Vitamin A: 10%

Riboflavin: 25%

Cholesterol: 0%

Vitamin C: 10%

Niacin: 25%

Sodium: 6%

Vitamin D: 10%

Vitamin B6: 25%

Carbohydrates: 9%

Calcium: 0%

Folic Acid: 25% Vitamin B12: 25%

Ingredients

Contains 2% or less of:

Milled Corn

Type of grain which is high in fiber and low in fat. Itâ&#x20AC;&#x2122;s mostly comprised of carbohydrates (fiber and sugar).

Sugar

Should be limited to<10% of daily calories per day. A high quantity of sugar are linked with obesity, cellular aging, lower energy levels, diabetes, heart disease, cancer, and depression.

Salt

Made up of sodium chloride, salt should be consumed in moderation as both too much and too little is dangerous.

BHT (for freshness)

Preservative that stabilizes fats and retains food flavor, smell, and color. Itâ&#x20AC;&#x2122;s a type of synthetic chemical which, in large amounts, can be carcinogenic but is safe in small amounts.

Iron

Part of many different proteins including hemoglobin which carries oxygen around the body. Too little iron causes anemia and too much can cause iron poisoning.

Ascorbic Acid

Also known as Vitamin C, ascorbic acid is a type of antioxidant (a substance that can delay or prevent cell damage) and is important for skin, bones, connective tissue, healing injuries, and helps to absorb iron.

Niacinamide

Also known as Vitamin B3, niacinamide is antiatherogenic, helps to lower triglyceride levels, and is good for people with coronary artery disease but is also associated with liver toxicity.

Pyridoxine Hydrochloride

Also known as Vitamin B6, it helps fight heart disease high cholesterol and keeps arteries from getting clogged.

Riboflavin

Also known as Vitamin B2, it has a role in energy production, cell function, growth and development, and metabolism.

Thiamine Hydrochloride

Also known as Vitamin B1, thiamine hydrochloride helps cells change carbohydrates into energy and plays a role in muscle contractions and conduction of nerve signals.

Vitamin A Palmitate

Form of Vitamin A and a type of retinoid which are bioavailable substances, meaning they are easily and efficiently absorbed into the body.

Folic Acid Vitamin D Vitamin B12

Type of B Vitamin which helps the body make cells. Itâ&#x20AC;&#x2122;s important to get enough folic acid, especially during pregnancy (400mcg per day).

Helps absorb calcium and build and maintain bones. It also has a role in nerve, muscle, and immune systems and can be consumed through skin (sunlight), diet, and supplements.

Type of nutrient which helps keep cells healthy, and make DNA. Adults should consume 2.4mcg per day.

Heinz Tomato Ketchup Nutrition Facts Serving size: 1 tbsp

Calories: 0

Sodium: 0%

Protein: 0%

Total Fat: 0%

Carbohydrates: 0%

Vitamin D: 0%

Saturated Fat: 0%

Dietary Fiber: 0%

Calcium: 0%

Trans Fat: 0%

Total Sugar: 0%

Iron: 0%

Cholesterol: 0%

Added Sugar: 0g

Ingredients Tomato Concentrate from Red Ripe Tomatoes

Reduction of tomatoes that has the seeds and skin strained out. It helps to flavor and thicken tomato — flavored foods. It’s high in vitamin A, vitamin C, several B vitamins, iron, potassium, and antioxidants. Tomato concentrate isn’t as high in vitamins as straight tomatoes because of the boiling down process.

Distilled Vinegar

Also known as white vinegar, distilled vinegar contains vitamin B1, riboflavin, and mineral salts but it contains less vitamins and minerals than vinegar itself.

High Fructose Corn Syrup

Type of added sugar or sweetener which, when consumed in large quantities, is linked with weight gain, type 2 diabetes, and a heightened risk of heart disease.

Corn Syrup

Same as high fructose corn syrup but without the enzymes.

Companies will separate corn syrup from high fructose corn syrup so that a sweetener isn’t the first ingredient (which would mean it is the most used ingredient). Since these are separated, it shows that together they would likely be the first ingredient over tomatoes which would disqualify it from being ketchup (it must be over 41% tomato to qualify as ketchup).

Salt

Made up of sodium chloride, salt helps with fluid balance, nerve transmission and muscle function. It should be consumed in moderation as it is also linked to stomach cancer and high blood pressure.

Spice

It’s difficult to discuss the health aspects of spice when no specific spices are named but, in general, spices help fight inflammation and reduce cell damage.

Onion Powder

Made from dehydrated onions to add flavor to other foods.

Onion powder contains some vitamins and minerals but not enough to count towards daily totals. It’s a good substitute for flavoring food to help cut down on sodium consumption.

Natural Flavors

A substance derived from plant or animal matter for flavor.

Despite being “natural” they are still highly processed and made of chemicals.