Annual Editions: Nutrition 06/07

UNIT 1. Nutrition Trends1. The Changing American Diet: A Report Card, Bonnie Liebman, Nutrition Action Health Letter, December 2002A survey by the US Department of Agriculture as to what Americans are eating and the trends of our food consumption over time is presented. Looking at trends since the 1970’s our consumption for soda, cheeses, oils, white- and whole-wheat flour, chicken, and vegetables has markedly increased—while total whole milk and beef consumption has declined.2. Pyramid Power, Libby Tucker, Choices, October 2005A practical presentation targeted for youth as to how to use the new food guide pyramid, access it on the internet with personal examples is given. The pyramid’s individualized approach is also emphasized.3. Dietary Guidelines for Americans 2005: Executive Summary, U.S. Department of Health and Human Services, U.S. Department of Agriculture, The 2005 dietary guidelines provide science-based advice to promote health and reduce risk for major chronic diseases. Physical activity and weight management are focal points of the recommendations. Weight management can be achieved by increasing consumption of fruits and vegetables that provide high levels of vitamins A, C, potassium, magnesium, and fiber—nutrients that are lacking in the American diet.4. Healthier Eating, Michelle Meadows, FDA Consumer, May/June 2005How are you going to apply the new Dietary Guidelines everyday? Nutrition scientists and dietitians offer advice from writing down what you eat to how to use nutrition facts labels, control portion sizes, and make lower fat choices among others. Practical suggestions on how to incorporate exercise into your day are also given.5. 10 Megatrends in the Supermarket, Nutrition Action Health Letter, May 2005The new trends in the supermarket spring from the awareness of the public between nutrition and health and thus their demand for healthier products. The vulnerability of food companies to lawsuits is an additional factor for the above trends. Products with whole grains, less sugar, more functional fiber, less trans fat and many others are invading supermarket shelves. Are these new foods healthier? Here is how to ask some critical questions before you buy them.6. 51 Healthy Foods You Can Say “Yes” To, Tufts University Health & Nutrition Letter, August 2005There is a lot of confusion as to what are some of the healthy food choices partly because of the way media present research on nutrition and also the way the public interprets those reports. Here is an alphabetical list of foods and their health benefits that you can feel good about incorporating into your diet.7. Getting Personal with Nutrition, Food Insight, November–December 2003Nutrigenomics is based on the premise that nutrition influences health and that food may also affect gene expression. This article discusses the readiness and acceptability of Americans for personalized nutrition. An explanation of the ethical issues that accompany nutrigenomics is presented.8. The Slow Food Movement Picks Up Speed, Sharon Palmer, Today’s Dietitian, November 2005The slow food movement rose as a reaction to the fast food, convenience cuisine, and fast life pace. Buying fresh, local produce, remembering the way grandparents cooked, slowing down and enjoying the taste of food and preserving traditional foods and cooking methods is what the Slow Food movement is all about. A history on the origin of the movement and how it is starting to be introduced into the culinary arts and school wellness programs is discussed.9. Who’s Filling Your Grocery Bag?, James E. Tillotson, Nutrition Today, September/October 2004A few large food companies fill our grocery bags with high-salt, -sugar, and -fat, snack foods; command a big percent of our food dollars; and have a growing influence on food purchases and our waistlines. Dr. Tillotson believes that although personal behavior plays a big role in the obesity epidemic, mega-snack companies and environmental factors contribute to the problem.10. Moving Towards Healthful Sustainable Diets, Barbara Storper, Nutrition Today, March/April 2003This article focuses on the challenges of nutritionists to educate consumers toward healthful diets that will benefit the environment and support the local economy and agriculture. Ways and resources are offered for consumers to choose minimally processed foods and to buy locally and in season.UNIT 2. Nutrients11. Omega-3 Choices: Fish or Flax?, Alison J. Rigby, Today’s Dietitian, January 2004This article provides a timely update on the health benefits of omega-3 fatty acids and suggests ways to incorporate them in our diet. Recommendations to prevent methylmercury toxicity from supplement use and fish consumption are presented.12. Revealing Trans Fats, FDA Consumer, September/October 2003The last word on trans-fat and its effects on health is presented by the Food and Drug Administration. In January 2006 the FDA’s trans-fat labeling became mandatory. Guidance as to reading food labels to detect trans-fat and making healthier fat substitution is offered.13. Good Carbs, Bad Carbs, Rita Schefrin, Today’s Dietitian, April 2003People are confused about what constitutes a good vs. a bad carbohydrate. A detailed explanation of the glycemic index and the glycemic load is given here with guidelines for their use to minimize sharp rises in blood glucose and thus prevent diabetes.14. Are You Getting Enough of This Vitamin?, Harvard Health Letter, August 2005Vitamin B12 is extremely important in production of red blood cells and the nervous system. Its deficiency results in anemia and if extreme, in irreversible neurological damage. This deficiency is common in developing countries and possibly in the US. How deficiencies develop, which populations are more vulnerable, and the solutions to preventing B12 deficiency are discussed.15. Feast For Your Eyes: Nutrients That May Help Save Your Sight, Food Insight, September/October 2002Cataracts and macular degeneration are two age-related diseases that can seriously affect your vision. Recent research studies reveal that antioxidant vitamins such as B-carotene, vitamin C, zinc, and yellow-colored carotenoids such as lutein and zeaxanthin may have a protective effect on the above eye disease.16. Get the Lead Out, What You Don’t Know Can Hurt You, Nutrition Action Health Letter, March 2005The dangers of exposure to the heavy metal lead, which the body has no mechanism of getting rid of, and its effects on health are described. Lead has been linked to high blood pressure, kidney and cognitive function, and cataracts. Sources of lead in the environment, how to test for lead, and prevent your exposure are offered.17. Fortifying with Fiber, Linda Milo Ohr, FoodTechnology, February 2004The average American consumes half of the recommended amount of fiber per day. Inadequate fiber consumption and carbohydrate-conscious consumers have aided in the increase of fiber-fortified foods. A description of the ingredients the food industry uses to increase food’s dietary-fiber content are listed. Health research and FDA-claims approvals are also presented here.UNIT 3. Diet and Disease Through the Life Span18. Diet and Genes, Anne Underwood and Jerry Adler, Newsweek, January 17, 2005The interaction between genes and diet determines disease expression. The new science of nutrigenomics ushers in the age of personalized nutrition where dietary recommendations for the population as a whole may be coming to an end. In the near future, health professionals will be able to look at the genetic profiles of their patients, identify specific diseases for which they are at risk, and customize nutrition plans accordingly.19. Metabolic Syndrome: Time for Action, Darwin Deen, American Family Physician, June 15, 2004The Metabolic Syndrome is a combination of abdominal obesity, increased blood pressure and blood lipids, and insulin resistance. This syndrome has been increasing recently, with the rise in obesity and the aging of the US population. A review of this syndrome and the role of diet and exercise for prevention and reversal are discussed.20. The Magnesium-Diabetes Connection, Victoria Shanta-Retelny, Today’s Dietitian, November 2004The rising rate of diabetes has sparked interest on the role of magnesium in blood glucose regulation. Highly processed foods strip our foods of magnesium so our diet is deficient in magnesium. Where magnesium is found in fo
od, how much is beneficial, how it is measured, and why it is important in blood glucose stabilization are presented.21. Coffee, Spices, Wine: New Dietary Ammo Against Diabetes?, Janet Raloff, Science News, May 1, 2004The number of people with non-insulin dependent diabetes has increased by 50 percent compared to the last decade. Scientists are presently studying the role of coffee, tea, cinnamon, and wine to slow down the onset of the disease and reduce its deleterious effects on the kidneys and blood vessels.22. Allergen Control, Steve L. Taylor and Sue L. Hefle, Food Technology, February 2005Food Allergies are on the rise and have become a serious issue for the food industry since they may be potentially lethal. The major food allergens are described and the multiple components of a comprehensive plan to control allergens during purchasing, receiving, operation, sanitation, packaging, and product development are offered in this article.23. Meeting Children’s Nutritional Needs, Linda Milo Ohr, FoodTechnology, April 2004Fruits, vegetables, dairy foods, calcium, vitamin D, and fiber are some foods and nutrients that are lacking from children’s diets. The food industry is responding to the rise in childhood obesity by offering healthier options and improving nutrition education for parents and children. Some food companies are partnering with the American Dietetic Association and the American Academy of Family Physicians to develop educational outreach programs for children.24. No One to Blame, Peg Tyre, Newsweek, December 2005Anorexia affects about two and a half million Americans without gender or age discrimination and has the highest mortality rate of any mental illness. The signs are often missed by parents who should be vigilant about them and consult a doctor or counselor for treatment options. The personal stories of anorexia victims are narrated.25. The Role of the School Nutrition Environment for Promoting the Health of Young Adolescents, May Kay Mayer, John Marshak, and Martha T. Conklin, Middle School Journal, May 2004Despite the rising obesity epidemic among children and adolescents, schools have not placed student health and nutrition on high priority. Schools are in a unique position to ensure appropriate nutrient intake, healthful diets, and nutrition education to students. Some of the reasons and solutions for these problems are explored.UNIT 4. Obesity and Weight Control26. Still Hungry? Fattening Revelations—and New Mysteries—About the Hunger Hormone, Janet Raloff, Science News, April 2, 2005With the discovery of ghrelin, the “hunger hormone,” our understanding of individual differences in our ability to lose weight is better understood. This article documents from research the role of gut hormones, especially ghrelin, in obese humans and animals; the source of calories and their effect on gut hormones; and sleep deprivation and its effect on the “hunger” hormone.27. Eat More Weigh Less, Amanda Spake, U.S. News & World Report, March 7, 2005We are just beginning to understand the importance of the environment, such as portion size on eating behavior and that over consumption is part of the obesity problem. Barbara Roll’s research on the new science of Volumetrics involves eating more low-energy and high-nutrient density foods, such as fruits and vegetables, which may satisfy people so that they may lose weight and keep it off.28. A Call to Action: Seeking Answers to Childhood Weight Issues, Carol M. Meerschaert, Today’s Dietitian, April 2004A reason for childhood-weight issues may be the large decrease in physical activity since the inception of new technologies. Research on the benefits of exercise on test achievement scores and fitness levels and the obstacles schools face to increasing physical education are explained.29. Social Change and Obesity Prevention, John C. Peters, Nutrition Today, May/June 2004The causes of obesity are multiple and include environmental factors, which range from ready accessibility of food to large food portion sizes to aggressive advertising to being sedentary. These “obesigenic” features of our environment interact with genes and result in the obesity epidemic. Strategies such as building better coping skills and mobilizing both public and private sectors into action are critical to reverse the epidemic.UNIT 5. Health Claims30. Using Nutrition-Related Claims to Build a Healthful Diet, Food Insight, January/February 2005Consumers are interested in buying foods that provide health benefits and thus there is great need to understand claims on food labels. This article explains what are health, nutrient content, structure-function claims in dietary guidance statements and the prerequisites set by the FDA to qualify for the above.31. Nutraceuticals & Functional Foods, Linda Milo Ohr, Food Technology, April 2005The recognition by the Food and Drug Administration that omega-3 fatty acids in fatty fish may reduce mortality from Cardiovascular Disease in the general population has been a boon for marketing. The benefits of omega-3 fatty acids on Cardiovascular Disease, infant nutrition, brain and eye development, cancer prevention and treatment are reviewed. Studies on other beneficial fatty acids such as alpha-linoleic acid, oleic acid and conjugated linoleic acid are also presented.32. Herbal Foods: Are They Efficacious and Safe?, Karen M. Silvers and Emmeline L.R. Taptiklis, Nutrition Today, January/February 2005Research on bioactive compounds in plants, such as herbs, and their possible effects on disease has ushered a new era of using food as medicine. At the same time, our knowledge about their use, efficacy, safety and possible interactions with medications is limited. A discussion on the above topics as well as the implications of using functional foods as medicine are discussed.33. Herbal Lottery, Janet Raloff, Science News, June 7, 2003What is on an herbal supplement’s label may not be what is in the bottle. This is an interesting inquiry into many of the commonly consumed herbal products and manufacturer’s problems with quality control. The different factors that affect the amount and activity of the herbal components that end up in the bottle are revealed.34. The Latest Scoop on Soy, Linda Milo Ohr, FoodTechnology, August 2003Recent evidence on soy and its effects on cardiovascular disease, bone health, breast and prostate cancer, menopausal symptoms, diabetic control, and cognition is presented. With advances in food technology, new soy ingredients are being developed that could revolutionize the soy product market.35. Q & A on Functional Foods, International Food Information Council Foundation, November 2002How foods become functional, what their health benefits are, how we can add them into our diet, questions about their regulation by the government, and approval of health claims by the FDA are discussed in this report.36. Are Your Supplements Safe?, Nutrition Action Health Letter, November 2003Which supplements are safe? Which aren’t? What are their interactions with medications or other herbs? Important information is presented and case-studies of people that had health problems from taking herbs are given.37. Food Colorings: Pigments Make Fruits and Veggies Extra Healthful, Janet Raloff, Science News, January 8, 2005The recognition that pigments in fruits and vegetables are powerful antioxidants that have a range of beneficial effects on disease, has inspired plant breeders and other scientists to develop new lines of crops with intense antioxidant pigments and thus intense color and flavor. Numerous research studies are described and precautions and risks of enriching the food supply with megadoses of a single nutrient are discussed.UNIT 6. Food Safety/Technology38. Certified Organic, Geoffrey Cowley, Newsweek, September 30, 2002Finally the U.S.D.A. has set the criteria for what food may be called “organic” and food makers that qualify can declare their products “certified organic.” The advantages to the environment, health, and the economy of creating a sustainable food supply are highlighted here. Data on the increased sales of different “organic” food groups is presented.39. Send in the Clones, Kate Jackson, Today’s Dietitian, June 2004A new concern that has surfaced is the recent announcement of the FDA that animal clones “appear to be safe” for consumption because its Veterinary Medicine Advisory Committee finds no difference between mature cloned animals and their counterparts in
nature so the FDA sees no reason for product labeling. Pro and con opinions on animal clone consumption, safety, and labeling are advanced.40. Seafood Safety: Is Something Fishy Going On?, Matthew Robb, Today’s Dietitian, November 2004Mercury, dioxin, and polychlorinated biphenyls (PCBs) are environmental contaminants that bioaccumulate in larger and older fish. The public is rightfully concerned as to whether and how much fish they should be eating based on its beneficial effects on health. Mr. Robb presents background information on research, FDA and EPA directives, and discusses the use of fish oil supplements as an alternative to contaminated fish.41. Suspect Produce: How To Be Safe From Contaminated Fruits, Vegetables, Elizabeth M. Ward, Environmental Nutrition, June 2005There are close to 76 million cases of illness due to contaminated food in the US per year. Even though animal foods are more likely to be contaminated, there has been a recent increase of food born illness from consuming fruits and vegetables. The sources of fruit and vegetable contamination, comparisons between domestic and imported produce, and strategies to reducing your produce risk are offered.42. Ensuring the Safety of Dietary Supplements, Michelle Meadows, FDA Consumer, July/August 2004Michelle Meadows describes the history behind the FDA’s regulatory and monitoring function. She also describes the changes that the agency needed to institute since the exponential growth of the dietary supplement industry in the last decade. The FDA’s new Good Manufacturing Practices (GMPs) for dietary supplement regulations will set standards for handling and manufacturing dietary supplements—ensuring their high quality for consumers.UNIT 7. World Hunger and Malnutrition43. Hunger and Mortality, The State of Food Insecurity in the World 2002, The 2002 report of the Food and Agriculture Organization of the United Nations updates the reader on the mortality rates and life expectancy in developing countries as well as explaining why common diseases are often fatal to malnourished children.44. The Scourge of “Hidden Hunger:” Global Dimensions of Micronutrient Deficiencies, Gina Kennedy, Guy Nantel, and Prakash Shetty, Food Nutrition and Agriculture, 2003Micronutrient deficiencies, often called “hidden hunger,” affect two billion people worldwide. Iron, vitamin A, and iodine deficiencies are the most common. Community-based strategies to help combat deficiencies such as biofortification, fortification, and dietary diversification are discussed.45. Pushing Beyond the Earth’s Limits, Lester R. Brown, The Futurist, May/June 2005A global view of the increasing demand for food and water for irrigation and its effects on the shrinking water supplies is discussed by Lester Brown. The effects of rapid industrialization, rising incomes, and rising high temperatures signal the need for proactive measures to protect the environment and thus succeed in reaching the World’s Food Summit goal of reducing the number of hungry people worldwide.46. Food Security, Overweight, and Agricultural Research—A View From 2003, E. Kennedy, Journal of Food Science, 2004The recent paradox that some of the world’s poorest countries are facing—along with food insecurity and undernutrition—obesity and overweight. The WHO has created the Mega Country Health Promotion Network to identify public health strategies that involve public-private partnerships to aid in reducing obesity.47. Confronting the Causes of Malnutrition: The Hidden Challenge of Micronutrient Deficiencies, The State of Food Insecurity in the World 2002, Micronutrient deficiencies, often called “hidden hunger”, affect two billion people worldwide. Vitamin A, iron, and iodine deficiencies are the most common. Suggestions for how to combat these deficiencies are offered.48. Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa, Ruth Oniango, Joseph Allotey, and Serah J. Malaba, Journal of Food Science, 2004To ensure food security in Africa, the authors outline the vast potential of indigenous knowledge (IK) and practices to realize sustainability. The advantages of exploiting sustainable and community-based indigenous practices and systematically documenting the potential of IK as environmentally friendly before considering external source interventions are argued.49. Taking Steps Toward Adequate Supermarket Access, Mary Anne Clairmont, Today’s Dietitian, May 2004Food insecurity threatens the health of millions of Americans and inadequate access to supermarkets in low-income areas creates a crisis. The reasons why supermarkets left low-income urban areas, strategies how to bring them back, and examples of cities that accomplished the above goal are presented.50. Helping Solve Hunger in America, Robert Forney, FoodTechnology, May 2003Americans do not realize that 33 million of them—especially children—are food insecure. The efforts of Hunger Relief charities and other programs are described and ways to enable the food industry to alleviate hunger in America are highlighted.51. Assessment of Allergenic Potential of Genetically Modified Foods: An Agenda for Future Research, MaryJane K. Selgrade et al., Environmental Health Perspectives, June 2003The potential for genetically modified (GM) foods to cause allergies is real. Scientists from the US Environmental Protection Agency summarize results from a workshop and discuss immediate research needs, such as hazard identification, improving human skin tests, and identifying the potential dangers of humans being exposed to GM foods.