Dietitians Online Blog: January 2022

The Difference between Gourmet and Specialty Coffee

There are many coffee companies that like to state their coffee is gourmet. The term “Gourmet” coffee, has no standard definition. Gourmet coffee could be superior coffee, or it is just a term used for marketing.

Grading Coffee Beans, Specialty Coffee

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

Arabica beans are considered the premium, best-tasting type of beans. Robusta is less expensive to grow and tastes inferior. Some blends mix both types of beans, but the best coffees are made from 100% Arabica beans. To improve the taste of the coffee, look for a blend made from only Arabica beans.

Resources
1. The differences between gourmet and regular coffee, @CafeBritt
2. Discover the Many Coffees from Around the World, National Coffee Association
3. Coffee Professionals Discuss: What Is Specialty Coffee? @PerfectDailyG

CHICAGO – A whopping 83 percent of Americans typically desktop dine in an effort to save time and money, but not practicing proper food safety at the office could end up costing them both. When it comes to protecting themselves against foodborne illnesses, many professionals are still "out to lunch."

According to a survey by the Academy of Nutrition and Dietetics and ConAgra Foods' Home Food Safety program, a majority of Americans continue to eat lunch (62 percent) and snack throughout the day (50 percent) at their desks, while 27 percent typically find breakfast the first thing on their desktop to-do list. Late nights at the office even leave a small percentage (4 percent) dining at their desktop for dinner.

"For many people, multitasking through lunch is part of the average workday," says registered dietitian and Academy Spokesperson Toby Smithson. "While shorter lunch hours may result in getting more accomplished, they could also be causing workers to log additional sick days, as desktops hide bacteria that can lead to foodborne illness."
Top of the Workplace To-Do List – Washing Hands and Surfaces

Only half of all Americans say they always wash their hands before eating lunch. In order to reduce the risk of foodborne illness, Smithson recommends washing your hands before and after handling food with soap and warm water and keeping your desk stocked with moist towelettes or hand sanitizer for those times you can't get to the sink. "A clean desktop and hands are your best defense to avoid foodborne illnesses at the office," she says.

According to the Home Food Safety survey, only 36 percent of respondents clean their work areas—desktop, keyboard, mouse—weekly and 64 percent do so only once a month or less. A study updated in 2007 by the University of Arizona found the average desktop has 100 times more bacteria than a kitchen table and 400 times more than the average toilet seat. "Treat your desktop like you would your kitchen table and counters at home," says Smithson. "Clean all surfaces, whether at home or work, before you prepare or eat food on them."

Forget the Watercooler, Gather Around the Refrigerator

Even though virtually all workplaces now have a refrigerator, only 67 percent of those surveyed say it is where they store their lunch. Frighteningly though, approximately one in five people admit they don't know if it is ever cleaned or say it is rarely or never cleaned. Smithson recommends not only cleaning the office refrigerator but also using a refrigerator thermometer to ensure food is safely stored below 40 degrees Fahrenheit.

When it comes to safe refrigeration of lunches, perishable foods need to be refrigerated within two hours (one hour if the temperature is greater than 90 degrees Fahrenheit) from when it was removed from the refrigerator at home. However, survey results show that 49 percent admit to letting perishable food sit out for three or more hours, meaning foods may have begun to spoil before the first bite.

Microwave Continuing Education

Besides a refrigerator, nearly all office kitchens also have a microwave oven (97 percent), making leftovers and frozen meals easy, quick and inexpensive lunch options. It is crucial to follow the microwave cooking instructions on the package closely when cooking prepared food in the microwave.

Microwave ovens can cook unevenly and leave cold spots, where harmful bacteria can survive. The recommended way to ensure that food is cooked to the correct temperature, thereby eliminating any harmful bacteria that may be present, is to use a food thermometer. Re-heat all leftovers to the proper temperature of 165 degrees Fahrenheit.

"Food safety is very important, whether at home or at work. Simple things like washing your hands before preparing food and following microwave cooking instructions can really go a long way," said Joan Menke-Schaenzer, chief global quality officer, ConAgra Foods.

*HealthFocus International conducted the home food safety survey in April 2011 for the Academy and ConAgra Foods through an online survey of a random sample of 2,191 full-time employees, both men, and women, who work at a desk. The sample was chosen to closely match U.S. population demographics.

The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education, and advocacy. Visit the Academy at www.eatright.org.

Resource
Today’s Dietitian, New Survey Finds Desktop Dining Poses Food Poisoning Risk