When assessing food quality, it is easy to focus on the label and ingredients; however, many important product characteristics are shaped earlier. Already at the raw material stage and under the conditions of its production, differences arise that later become visible in the finished food. Soil type, cultivation methods, and animal husbandry systems affect the health-related and sensory characteristics of products. This translates, among other things, into variability in the content of selected vitamins, minerals, and fatty acid profiles. Seasonality also plays an important role, as the chemical composition of plants does not remain constant throughout the year. For example, the vitamin C content in potatoes can vary noticeably depending on the harvest time and storage duration. Similar variability can be observed in grain maize – variety and cultivation conditions may be associated with changes in component profiles, including the proportion of starch and fat in the grain. Such differences affect the energy density of the raw material and its use in the diet, especially in cereal products and blends.
Geographical origin also influences raw material parameters. The same species cultivated in different regions may differ in its profile of bioactive compounds, including certain phytochemicals. For dietitians, this perspective helps organize thinking about meal planning: a product of the “same type” does not always have identical characteristics in every batch. This is particularly important for people with illnesses and in cases of pronounced deficiencies – precise product selection can support therapy, although it does not replace treatment or a comprehensive dietary approach. Awareness of this variability supports the formulation of realistic recommendations that the patient understands and is able to maintain.
In the professional agri-food sector, the concept of quality is not an abstract slogan but a set of specific technical parameters recorded in documentation. One of the most useful tools worth knowing about is the raw material specification (quality specification sheet). This document precisely defines quality requirements and permissible ranges of natural variability. It serves as a reference point for technologists and quality controllers.
Importantly, the specification does not serve a marketing function. It does not appear on the label or packaging, as it is a working tool used in decisions regarding a batch’s suitability for further processing. It contains information on organoleptic characteristics, physicochemical parameters, and microbiological requirements, and describes the conditions a batch must meet to be approved for use.
By having insight into such data, a dietitian can better understand why a particular brand of yogurt or flour has specific properties. Knowledge of documentation standards provides a reference point when verifying manufacturers’ claims, especially when marketing messages oversimplify the issue. It also enables calm explanations of food safety issues. In the European Union, food safety is based on supervision and control systems, and changes in products must be documented at the level of processes and quality parameters.
When analyzing raw material documentation, a dietitian can focus on several areas that most often translate into patient recommendations:
● Quality parameters – e.g. acidity level, dry matter content, or fatty acid profile – describe product properties and suggest how it may perform in a diet.
● Safety and compliance – information on potential contaminants, permissible levels of residues of substances used in food production, and the presence of allergens – highlight limitations relevant when planning diets for people with specific health needs.
● Storage and shelf life – storage conditions and shelf-life period – help assess how raw material characteristics change over time, especially in the case of micronutrients sensitive to oxidation.
● Tolerance ranges and so-called critical parameters – permissible deviations, e.g. for salt or added sugar in semi-finished products – show the limits within which composition may vary between batches.
In the specification itself, dietitians most often encounter declarations regarding cultivation methods and certifications (e.g. organic, GlobalGAP, or protected designation of origin). The document also includes specific numerical values and limits for selected quality parameters, as well as a description of batch acceptance conditions, i.e. criteria determining approval or rejection. Analyzing these elements provides dietitians with tools to organize and interpret technical information in the context of practical dietary decisions. Instead of relying solely on the label, they gain a broader view of the product – the way raw material is described, permissible deviations, and possible sources of differences between batches.
In everyday dietetic practice, knowledge about raw materials serves as a communication tool that facilitates conversations with patients. Many reported doubts stem from shopping observations and eating experiences, and the lack of substantive explanations can weaken trust in dietary recommendations.
“I buy the same product, and it’s different every time”
Patients often point out variability in taste, texture, or satiety of products that theoretically should be the same. The same groats, yogurt, or batch of vegetables sometimes taste different, have a different structure, or feel less filling. Knowledge about raw materials allows the dietitian to explain that agricultural products are not manufactured in the same way as industrial components but are subject to natural biological variability. Harvest season, plant variety, and weather conditions in a given year all matter.
An important part of the conversation is also explaining that nutritional tables present averaged values, not every possible version of a product available on the market. This perspective reduces patient frustration – they stop suspecting that the product is “cheated” or that they themselves are making mistakes. Trust in recommendations grows, and the expectation of perfect repeatability gives way to a more realistic view of food.
“Does local always mean better and healthier?”
Many patients declare a desire to buy exclusively local products. A shorter supply chain usually supports freshness, and seasonal local fruits and vegetables often have better quality and sensory attributes. For some people, locality is also a way to simplify purchasing decisions and increase trust in products, especially when the producer or region is known. In this sense, “local” is a great starting point for dietary planning.
At the same time, outside the season, financial or logistical barriers may arise. If a dietitian has knowledge of quality, they can explain that locality matters, but its interpretation depends on the situation. Seasonality affects freshness, while the quality stability of products from other regions may be maintained through appropriate storage conditions, e.g. controlled atmosphere.
When local vegetables are stored for long periods and lose some of their properties, frozen products or foods from regions with more favorable cultivation conditions may be a reasonable alternative. This approach makes recommendations more flexible and sustainable throughout the year. The patient learns to make decisions based on availability and quality rather than rigid rules.
“Advertising promises high quality – but what does that actually mean?”
Marketing slogans placed on packaging easily create an impression of product uniqueness, even when they are not supported by specific quality information. Knowledge of raw material documentation makes it possible to separate advertising language from data that actually describe raw material quality. The conversation then focuses on composition elements, processing methods, or parameter ranges that matter from a nutritional perspective, instead of general statements.
Explaining that “high quality” in technical documents means meeting specific requirements, e.g. regarding microbiological purity or contaminant levels, helps organize expectations on the patient’s side. The consulting relationship gains an educational dimension, and purchasing decisions are less driven by marketing pressure.
“Is it really safe?” – questions about additives, origin, variability
Fear of modern food is a common topic in consultations. Concerns relate to food additives, changes in product composition, and origin. A dietitian familiar with control mechanisms in the agri-food sector can explain that variability in composition does not always mean quality deterioration and often results from recipe modifications or adaptation to current regulations.
Discussing safety without scaremongering or oversimplification helps reduce patient anxiety. The specialist can also explain the role of selected additives, pointing out their technological and protective functions, such as limiting the growth of microorganisms, and clarify how food control standards work – including limits for residues of herbicides and other plant protection products. Dialogue conducted in this spirit strengthens the sense of safety and allows patients to make dietary decisions without excessive fear – and in line with recommendations.
The role of the dietitian in the therapeutic process is evolving toward that of a person who organizes information and helps distinguish facts from simplifications. The ability to navigate food quality topics efficiently enables evidence-based dialogue – extremely valuable in an era of misinformation and marketing shortcuts. Working with patients requires readiness to talk about uncertainty where it cannot be avoided. A specialist does not have to pretend that every carrot has the same beta-carotene content. They can clearly name the limitations of tabular data and remind patients of natural raw material variability. Such transparency builds trust because the conversation is based on reality rather than promises of “perfect control” over every parameter.
Equally important in clinical practice is the way this information is communicated. Reliable explanations replace categorical statements, and the patient receives concrete decision criteria instead of additional prohibitions. Understanding “why” matters more here than mechanically reproducing recommendations. When recommendations make sense, they are easier to maintain in real life, especially in shopping situations and outside the home.
Knowledge about raw material quality does not replace classical dietetic tools but gives them context. It allows for better understanding of food variability, market realities, and the limitations patients face outside the consulting room. As a result, recommendations cease to be a detached set of rules and begin to function as a system of decisions applicable to everyday life. It is precisely at this level that knowledge from the agri-food sector meets clinical practice.
Sources:
● https://osadkowski.pl/ – online agricultural store
● Poles on food and food safety – Public Opinion Research Center (CBOS)
● Food safety according to NIK – Supreme Audit Office
● 2024 Annual Report Alert & Cooperation Network – Health and Food Safety – European Commission
● Nutrition Standards 2024 – National Institute of Public Health PZH
● Food composition tables – National Institute of Public Health PZH
Author: Joanna Ważny
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