Clinical Nutrition Assignment: Soy-Lin Bread Pitch Analysis

This assignment presents a product pitch for Soy-Lin bread, a gluten-free alternative aimed at individuals with gluten intolerance, a common condition in Australia. The pitch highlights the product's composition of soy flour and linseed, emphasizing its nutritional benefits such as essential fats, high ...Read More

Clinical Nutrition 1
CLINICAL NUTRITION
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Clinical Nutrition 2
Soy-Lin for Gluten Intolerance
A Pitch for Soy-Lin
Ladies and gentlemen, gluten intolerance is a very common condition in Australia. The number
of people with this condition is more than we can imagine. Gluten is a protein that is mostly
found in wheat. This implies that any product made from wheat such as bread and buns will have
this protein. Otherwise, they may experience abdominal pains and gassiness. People who cannot
consume gluten mostly suffer from a disease called coeliac that damages the lining of the small
intestines when they come into contact with a small amount of gluten. As a result, the body does
not absorb nutrients properly. Some of the common symptoms that may be associated with this
disease include diarrhea, weight loss, cramping, nausea, iron deficiency, and an irritable feeling
among others. These symptoms may be frustrating and may prevent people from enjoying some
food products normally as others. Our aim, therefore, is to seek alternative products that could
substitute the present wheat products and bring similar satisfaction to our clients.
Therefore, today I want to present to you Soy-Lin. This is a type of bread that is made of soy
flour and linseed instead of wheat. This bread is a good alternative for individuals with gluten
intolerance. It also offers additional nutrition like essential fats, high protein content, essential
micronutrients, and lower cholesterol compared to wheat bread. This product is one of the best
even for people who can consume gluten. Soy-Lin bread has a lot of nutritional value when
compared to wheat bread. It is readily available in the Australian supermarkets at very affordable
prices. I believe that the nutritional values and the energy contents that are present in this bread
make it a good choice for our clients and any other person who could be interested in the same.
This product will primarily target individuals with gluten intolerance. Try this product today
because if you do not try you will never know. Thank you!

Clinical Nutrition 3
The images above describe Soy-Lin bread.
Summary
 Soy-Lin is a gluten-free food product that contains proteins, carbohydrates, fats, sodium,
and energy. The bread is very delicious and it is baked using nourishing ingredients.
These ingredients may include linseed, soy flour, vitamins, and baker’s yeast among
others (Woolworths.com.au, 2019). The product is made in Australia using
approximately 90% of Australian ingredients. It is readily available in the supermarkets
at affordable prices. It has a huge nutritional value for just two slices of the bread at a
serving.
 At least 1 in every 100 Australians is affected by the coeliac disease (Bupa.com.au,
2019). People living with this disease experience reactions in their bodies when they
consume gluten. The reactions may be due to the reduction of the surface area of the
small intestines thus making absorption of nutrients difficult (Lebwohl et al., 2018, p.
73). Thus, an individual’s daily activities are affected and things like dining out may be
limited due to a gluten-free diet (Bupa.com.au, 2019). Soy-Lin bread thus aims to give an
alternative that can be enjoyed by almost anyone.

Clinical Nutrition 4
 This product is primarily meant for all individuals who are allergic to gluten. Gluten
intolerance can be very frustrating and it may prevent people from enjoying some food
due to the irritations they bring to the body (Samsel and Seneff, 2013, p. 166). It may be,
therefore, necessary to find a product that could be used to substitute the ones that have
gluten. The nutritional values that this product comes with may also make it a target for
the entire general population.
 This product can be very appealing to the consumers and outsell the other available
products in the market. Firstly, the nutritional value of Soy-Lin bread is unmatched. It is
rich in proteins, carbohydrates, fats, and energy for only two slices at a serving. It is
additionally very delicious and moist making it an obvious choice for all customers
(Brand-Miller, 2014). The price of the product is also relatively affordable. All these
qualities put together makes it the customer’s choice.

Clinical Nutrition 5
References
Brand-Miller, J., 2014. Low GI Shopper's Guide 2015. Hachette UK.
Bupa.com.au. (2019). [online] Available at:
https://www.bupa.com.au/health-and-wellness/health-information/az-health-information/coeliac-
disease [Accessed 28 Aug. 2019].
Lebwohl, B., Sanders, D.S. and Green, P.H., 2018. Coeliac disease. The Lancet, 391(10115),
pp.70-81.
Samsel, A. and Seneff, S., 2013. Glyphosate, pathways to modern diseases II: Celiac sprue and
gluten intolerance. Interdisciplinary toxicology, 6(4), pp.159-184.
Woolworths.com.au. (2019). {{metaController.metaData.title}}. [online] Available at:
https://www.woolworths.com.au/shop/productdetails/232833/b-rgen-bread-soy-linseed
[Accessed 28 Aug. 2019].