UNIT: Nutrition Trends
Have a Bite, It's Natural, Chris Sorensen,
Maclean’s, 2012
Consumer demand for natural ingredients is leading to significant
changes in the operations of some food companies. Also, increased
attention to the ethical treatment of animals is changing the foods
that are offered in popular restaurants and the nature of how some
farmers raise their animals.
Go On: Eat Your Heart Out, Bruce Horovitz, USA
Today, 2012
With increased access to information, viral videos, and
documentaries of food production in the United States, consumers
are experiencing a new emotion related to food: fear. Products that
are grown naturally, ethically, and safely are at increasing
demand. U.S. consumers’ emotional attachment to food is leading the
food industry to change the way it produces and markets food.
Fresh Fruit, Hold the Insulin, Scientific
American's Board of Editors, Scientific American, 2012
The Food, Conservation, and Energy Act of 2008 (i.e., "Farm Bill")
is up for renewal. This ignites conversation about the impact of
the federal government’s degree of financial backing for industrial
growers of commodity crops in relation to the lesser support of
fruit and vegetable production. This editorial report discusses the
outcome of the Farm Bill on the U.S. food supply and, secondarily,
its food intake.
The New Healthy, Amy Winterfeld, State
Legislatures, 2012
Lawmakers of state governments are creating initiatives that
support the USDA’s latest nutrition education campaign, My Plate.
Legislative support for improving access to locally grown fruits
and vegetables, seafood, and dairy is becoming more prevalent at
the state level. These efforts serve to improve not only the health
of the states’ people, but also their economies.
Cause + Effect, Elisabeth A. Sullivan,
Marketing News, 2012
Sara Bleich and colleagues investigated how consumer behavior is
impacted by the way calorie information is presented. Bleich et al.
tested three ways of presenting calorie information, a calorie
count, percentage of daily intake, and physical activity
equivalent. Information presented as physical activity equivalents
had the most impact on purchasing behavior among low-income black
adolescents in Baltimore, Maryland.
Can Social Media Produce Wellness Results?
Michelle V. Rafter, Workforce Management, 2012
A recent trend in corporate wellness programs is the use of social
media platforms to support employees adopting healthy lifestyle
behaviors. Social media programs can provide a venue for
participants to journal, create fitness challenges, and offer
support to fellow participants. It provides social support and
motivating factors such as accountability and friendly
competition.
Tea's Good for the Heart: Studies Show a Few Cups a Day
Keep Heart Disease at Bay, Lori Zanteson, Today’s
Dietitian, 2013
Green tea has been the rave for several years. Does it really
provide greater heart-health benefits than oolong and black teas or
are all teas the same? This article describes the differences
between white, green, black, oolong, and herbal teas and highlights
recent studies about the benefits various teas have on heart
disease, hypertension, and diabetes.
FDA to Investigate Added Caffeine, Michael R.
Taylor, FDA Consumer Health Information, 2013
Caffeine, once found only in beverages, is being added to chewing
gum, jelly beans, marshmallows, sunflower seeds, and other snack
foods. Is this going a bit too far? The FDA, whose role is to
protect the health of Americans, is concerned about the influence
caffeine can have on children and adolescents.
The Extraordinary Science of Addictive Junk
Food, Michael Moss, The New York Times, 2013
Do you remember the slogan "Bet you can’t eat just one"? Food
scientists at the potato chip giant spent hours determining the
exact amount of salt to use on their chips to make people crave
more—and it worked! The same is true when it comes to the amount of
sugar (and other flavoring) required to make us addicted to
spaghetti sauce, soft drinks, breakfast pastries, and other foods
with hidden sugar. This selection provides the history behind many
of America’s favorite junk foods.
UNIT: Maternal, Child, and Adolescent Nutrition
Childhood Obesity: Is It Being Taken Seriously?
Honor Whiteman, Medical News Today, 2014
Childhood obesity continues to be a global problem. The author
reviews the prevalence and causes of obesity and points out that
many children and teens do not recognize their weight status and
more than half of parents of obese children do not consider their
children to have a weight problem.
Iodine Deficiency in Pregnancy: A Global
Problem, Maia V. Dutta and Janet Colson, International
Journal of Childbirth Education, 2014
This report discusses the consequences of mild to moderate iodine
deficiency during pregnancy. The authors describe the cognitive and
psychomotor delays that may occur in the offspring of women who are
mildly or moderately iodine deficient.
Ultimate Food Fight Erupts as Feds Recook School Lunch
Rules, Nirvi Shah, Edweek, 2011
The recent passage of the Healthy, Hunger-Free Kids Act has
prompted the USDA to modify the standards for the National School
Lunch and Breakfast programs. The new standards for breakfast and
lunches served in school cafeterias are addressed in this
article.
Feeding the Kiddie: A Brief History of the Children's
Menu, Michele Humes, Slate, 2013
Do children’s menus in America influence what kids eat, or do
restaurants plan their kid’s meals to satisfy young palates? The
standard kids’ menu consists of chicken fingers, fries, and
mac–n-cheese. It’s logical why these foods are chosen, but if
restaurants raised the bar on food quality and included grilled
fish, asparagus, and brown rice, would American children opt for
these foods?
The Use of Caffeine in Energy Drinks, Amelia M.
Arria, et al., The New York Times, 2013
Caffeinated energy drinks are popular among children, teens, and
college students. This selection is a letter written by 18 medical
doctors, researchers, and public health officials urging FDA’s
commissioner to restrict the amount of caffeine in energy drinks
and to require manufacturers to list caffeine content on the
products.
UNIT: Nutrients
Vitamin K2: A Little-Known Nutrient Can Make a Big
Difference in Heart and Bone Health, Aglaée Jacob, Today’s
Dietitian, 2013
Vitamin K does more than function in coagulation, especially
vitamin K-2 (menaquinon) the form of the vitamin that is produced
by bacteria in the gut. (K-1 [phylloquinone] is derived from
plants). Recent research focuses on vitamin K-2 and its roles in
bone and heart health.
Paranoia about Fats Is Driven by Junk Science,
Jill Richardson, AlterNet, 2013
Over the last century, Americans have become increasingly confused
about fat. Early Americans ate real butter, lard, and whole fat
milk; in the 1960s, we were told to stay away from any saturated
fat and were encouraged to use shortening and margarine made from
vegetable oils. Nutritionists taught us that saturated (animal) fat
is bad while unsaturated (vegetable) fat is good. But was this
advice based on sound research? Jill Richardson traces the
ever-changing recommendations about dietary fat and recommends the
right balance of omega-3 to omega-6.
Antioxidants: More Is Not Always Better,
Consumer Reports on Health, 2013
Antioxidants are powerful nutrients and can work for or against
you, depending on the amount you consume. Do we need to eat
pomegranates, blueberries, and kale to get our daily dose of
antioxidants or are supplements just as good? Are all antioxidants
vitamins—or are all vitamins antioxidants? These and other
questions are discussed in this selection.
Athletes and Protein Intake, Densie Webb,
Today’s Dietitian, 2014
Protein requirement of athletes is one of the most debate topics
between registered dietitians and athletes. In this article, Denise
Webb, PhD, RD, provides her opinion on the best types of proteins
for athletes, how much they should consume, and the best time to
eat proteins.
Virtual Nutrition Counseling, Lori Zanteson,
Today’s Dietitian, 2014
With the advances in technology, dietitians are branching out of
the traditional office and clinical setting and are offering
virtual nutrition counseling services remotely. This article
introduces several innovative dietitians who provide services via a
cell phone and the Internet.
The Quest for a Natural Sugar Substitute,
Daniel Engber, The New York Times, 2014
Journalist Daniel Engber traces the history of various sugar
substitutes and focuses on stevia, one of the newest sweeteners on
the market. He questions if stevia is more healthful than other
sweeteners and if it should be marketed as "natural."
UNIT: Diet and Disease
The Eating Disorder You've Never Heard Of,
Karen Lindell, The Fix, 2014
"Diabulimia" is the name given to people with type I diabetes that
tampers with their insulin doses in an effort to lose weight. Many
clinicians call it “ED-DMT1,” the dual diagnosis of an eating
disorder and diabetes. Although the condition is not officially
considered a medical or psychiatric disorder, the condition is a
growing problem.
We Will Be What We Eat, Meryl Davids Landau,
U.S. News & World Report, 2010
If the U.S. population continues to eat the "typical American
diet," our country will see higher risk for and prevalence of
osteoporosis, heart disease, hypertension, insulin resistance,
dementia, arthritis, and certain cancers. This article addresses
how foods and diet play a role in these diseases.
Insulin Resistance, Rita Carey Rubin, Today’s
Dietitian, 2013
Insulin resistance appears to play a role in the development of
diabetes and cardiovascular disease (CVD). While much remains to be
discovered about the exact causes of the condition, this selection
reviews the current theory and research regarding the condition’s
etiology and major risk factors as well as the role it may play in
the development of diabetes and CVD.
Sugar Belly: How Much Is Too Much Sugar? Bonnie
Liebman, Nutrition Action Health Letter, 2012
Research supports the link between consumption of sugar-sweetened
beverages and risk of type 2 diabetes, heart disease, hypertension,
hypertriglyceridemia, gout, and weight gain. Added fructose has
been tied to increased levels of triglycerides in the blood,
decreased fat oxidation, increased LDL cholesterol, increased uric
acid in the blood, and an increase in visceral fat.
A Diabetes Cliffhanger, Maryn McKenna,
Scientific American, 2012
The incidence of type 1 diabetes has been increasing at rates of 3
to 5 percent per year. This article reviews competing hypotheses
that attempt to explain the rise in type one diabetes: the hygiene
hypothesis and overload hypothesis.
Be Kind to Your Kidneys, Gary Curhan, Nutrition
Action Health Letter, 2014
Kidney disease is a problem, especially among older adults. This
article describes what the kidneys do, the prevalence and causes of
kidney disease and discusses ways to protect the kidneys.
How to Save Your Brain, Nikhil Swaminathan,
Psychology Today, 2012
Scientific evidence supports the link between healthy lifestyle
behaviors and delaying or preventing the onset of dementia and
Alzheimer’s disease. Antioxidants, consistent intake of a variety
of nutrients, and omega-3 fatty acids all play an important part in
preserving brain health.
Soothe the Fire in Your Belly, Consumer Reports
on Health, 2012
More than 50 million people in the United States experience
heartburn at least once per month. What a person eats can
contribute to the unpleasant symptoms of this condition. Often
people get temporary relief from over-the-counter medications.
However, if the condition persists, it may mean that a more serious
chronic condition is occurring.
Some of My Best Friends Are Germs, Michael
Pollan, The New York Times, 2013
Michal Pollan describes his experiences as a participant in the
"American Gut" project, a national initiative to identify the
number and strains of bacterial species that reside in a person’s
gut. He describes the benefits of bacteria (also known as
probiotics) and how a diet based on unprocessed or lightly cooked
plant foods serve as a food (prebiotic) for the bacteria.
UNIT: Obesity and Weight Control
Can Skinny Fat Beat Obesity? Phillip A. Rea,
Peter Yin, and Ryan Zahalka, American Scientist, 2014
Two new discoveries may help determine the relationship between
obesity, diet, and exercise. The first is beige fat, an
intermediate between brown and white fat and the other is the
hormone irisin, which is produced after exercise and thought to
have the ability to help maintain body weight, improve cognition,
and slow aging.
The Hungry Brain, Dan Hurley, Discover,
2011
The reward mechanism and pleasure sensation of consuming
energy-dense food is wired in our brain as a primal method of
survival and a way to make us feel good. This article describes the
physiology of how the brain impacts our food choices.
Obesity Rates in U.S. Appear to Be Finally Leveling
Off, Shari Roan, Los Angeles Times, 2012
Data from the National Health and Nutrition Examination Survey
(NHANES) indicates that the prevalence of obesity in the United
States remains unchanged compared to the 2005–2006 data. More than
78 million Americans are obese (BMI >30) and an additional
one-third of the population is overweight.
The Subtle Knife, Samantha Murphy, New
Scientist Magazine, 2012
Weight loss after bariatric surgery has been contributed to the
smaller size of the stomach and/or malabsorption. This article
discusses additional factors that lead to weight loss such as
altered taste perceptions, diminished hunger cues, and altered
relationship with food.
How Many Bites Do You Take a Day? Try for 100,
Sumathi Reddy, The Wall Street Journal, 2014
This article describes the new diet monitor developed at Clemson
University. The wrist-worn device tracks the number of bites a
person consumes at each meal. The invention may help people lose
weight by indirectly tracking caloric intake.
My Anorexic 9-Year-Old, Kristi Belcamino,
Salon, 2013
We typically think of anorexia nervosa as a disease of teenage
girls or young women. Kristi Belcamino describes the heartbreak she
experienced after she realizes her 9-year-old daughter was
anorexic; she outlines the medical intervention her daughter
received and the support given to her by the nurse, teachers, and
nutrition staff at her daughter’s school.
Prescription Medications for the Treatment of
Obesity, U.S. Department of Health and Human Services,
NIDDK (National Institute of Diabetes and Digestive and Kidney
Diseases), 2013
Currently, there are only a few FDA-approved drugs to help
Americans shed unwanted pounds—and most have adverse side effects.
This article provides information about these products, how each
type works, and describes what is meant by "off-label" drugs.
What's behind New Findings That It's Healthy to Be
Overweight? Jill Richardson, AlterNet, 2013
Results of a study published in the Journal of the American Medical
Association found that overweight people live longer than people
with "healthy" weights and that even moderate obesity is not that
bad. So why are Americans obsessed with being labeled "overweight"
and what has fueled this obsession? Could it be the multibillion
dollar weight-loss industry?
UNIT: Health Claims
What's the Catch? Why the Latest Study Is Rarely the
Final Answer, Bonnie Liebman, Nutrition Action Health
Letter, 2014
We are constantly being bombarded with headlines about the latest
nutrition studies, and a study published one week contradicts the
one published the previous week. How do you know what to believe?
This article helps the reader understand which results are
important and which are not.
Four of the Biggest Quacks Plaguing America with False
Claims about Science, Cliff Weathers, AlterNet, 2014
Nutrition quackery abounds on the Internet and television. Cliff
Weathers, senior editor of Alternet, considers Dr. Joseph Mercola,
"Health Ranger" Mike Adams, "Food Babe" Vani Hair, and Dr. Oz to be
the leading quacks of the
Beyond the Buzz: Is What You've Heard True...or Just
New? Stephanie Scarmo, Nutrition Action Health Letter,
2013
Should you drink chocolate milk after your daily jog? Does skipping
breakfast make you fat? If you cut out all wheat, will those extra
pounds melt away? We are bombarded with overload nutrition
information and it’s hard to know what to believe. This article
provides the truth about some of the latest nutrition hot
topics.
Answers to the Seven Big Questions Everyone Asks about
Gluten, Jill Richardson, AlterNet, 2014
"Gluten-free” is seen on many food labels today. This article
answers the following questions about gluten: What is it and what
foods contain it? Is it genetically engineered? What groups of
people really benefit gluten-free diets?
Proposed Changes to the Nutrition Facts Label,
FDA Consumer Health Information, 2014
The FDA is proposing to update the Nutrition Facts label found on
most food packages in the United States. Revisions to the label are
designed to help consumers make informed food choices and maintain
healthy dietary practices.
Is The Popular Paleo Diet a Bunch of Baloney?
Jill Richardson, AlterNet, 2013
Dr. Loren Cordain, founder of the Paleo Diet, claims that it’s "the
healthiest diet that mimics the diets of our caveman ancestors."
Paleo includes meats, seafood, vegetables, fruits, and nuts. Jill
Richardson questions if people who follow a grain-free paleo diet
really eat like the Stone Age ancestors; she uses the
well-documented diet of the Kumeyaay tribe in Mexico to describe
the probable foods consumed by cavemen. She points out the benefits
paleo eating—for the dieter as well as for businesses that generate
profit from the sales of books, diet plans, and memberships.
UNIT: Food Safety and Technology
The Future of Food: Five Frontiers, Elizabeth
Weingarten, Slate, 2012
Advances in food technology are leading to radically different
methods of producing and preserving food. Principles of genetic
engineering, vertical farms, lab-grown meats, bacteriophages, and
nanotechnology provide ways to increase production with fewer
burden, enhance food safety, and keep foods fresh longer. These
principles are shaping the future of food.
Engineering the Future of Food, Josh Schonwald,
The Futurist, 2012
Genetically altered food has elicited fear and pockets of global
opposition. Often the positive aspects of GM foods do not make it
to mainstream media. This article explores the possibilities of GM
foods. With the technical advances of genetically modified foods,
food can be made to look and taste different, grown more easily,
stay fresh longer, and possibly improve health.
Who Should You Believe When It Comes to the Safety of
Genetically Engineered Foods? Jill Richardson, AlterNet,
2013
Are genetically engineered (GE) foods safe to eat or should we
avoid them? Journalist Jill Richardson describes conflicting
studies that have attempted to determine the safety of GE foods;
she explains the things that we should look for when attempting to
decipher the clashing views about GE foods.
The Organic Foods Debate: Are They Healthier Than
Conventional? Judith C. Thalheimer, Today’s Dietitian,
2013
Many consumers believe organics are healthier than conventional
options, as some studies show certain organics contain more
nutrients and less pesticide residues. One negative aspect of
organic foods is that they do cost more than conventionally grown
products. The question most consumers ask is if the benefits of
organic foods justify the higher cost.
Food That Lasts Forever, Deborah Blum, TIME
Magazine, 2012
Would you eat a barbequed chicken sandwich that was prepared four
years ago or a pork chop that is six years old? Advancing
technology in food preservation, most notably high-pressure
processing, is stretching the concept longer shelf life. The use of
water-absorbing ingredients and edible polymers are also being used
to create convenience foods that will not be soggy in the years
that the food is on the shelf.
FDA Taking a Closer Look at 'Antibacterial'
Soap, FDA Consumer Health Information, 2013
Do antibacterial soaps kill germs and reduce illnesses better than
plain soap and water? The FDA acknowledges that the studies and EPA
are investigating the effect of triclosan (the ingredient thought
to kill germs).
Antibiotic Resistance: Wasting a Precious Life
Saver, David Shardt, Nutrition Action Health Letter,
2013
As the amount of antibiotics given to cattle, poultry, and pigs
increases, more bacteria are becoming resistant to them. Why are
animals given antibiotics? What causes certain bacteria to resist
the antibiotics? How are they spread through the food chain? In
addition to answers for these questions, this selection explains
how consumers can lower the odds of contracting food poisoning from
resistant bacteria.
Arsenic in Your Juice, Consumer Reports,
2012
Recent reports of high levels of arsenic and lead in juice have
consumers concerned about the safety of drinking juice, especially
by children. Although there is a federally enforced limit on the
amount of arsenic and lead in drinking water, no limits exist for
juices. Chronic low-level consumption of arsenic has been linked to
slower cognitive development, various cancers, high blood pressure,
diabetes, and infertility.
Food Fears: Which Ones Should You Worry About?
David Schardt, Nutrition Action Health Letter, 2013
Reports in the media make many of us afraid to eat certain foods.
This article answers the following questions: Is farmed salmon
contaminated? Should we wash bagged leafy greens before eating?
Does microwave popcorn damage your lungs? Do raw bean sprouts make
you sick? The article actually deals with meat glue. Is ground beef
safe to eat? Does arsenic in rice cause cancer?
The Side Effects of America's Growing Obsession with
Greek Yogurt, Jill Richardson, AlterNet, 2014
Greek yogurt is growing in popularity. Jill Richardson describes
how Greek yogurt is made gives suggestions of how to use the whey
that is strained off during the yogurt making process.
UNIT: Hunger, Nutrition, and Sustainability
Behind the Label: How Fair Are Organic and Fairtrade
Bananas? Tom Levitt, The Ecologist, 2012
This article describes the lives of two men who are trying to
survive by working in the organic and fairtrade banana industry in
the Dominican Republic. One perspective is from a banana farm owner
and the other is from an illegal immigrant laborer. The story
portrays realities of the organic and fairtrade banana industry
that are often neglected.
Rising Prices on the Menu: Higher Food Prices May Be
Here to Stay, Thomas Helbling and Shaun Roache, Finance &
Development, 2011
The price of food is influenced by many different factors. Policies
and laws affecting agriculture, government subsidies,
imports/exports, and global food supply are factors that impact the
price and supply of food.
Taking the SNAP Challenge, Sharon Palmer,
Today’s Dietitian, 2014
The authors describe how five registered dietitians describe the
challenges face when trying to eat on the SNAP allotment and the
appreciation they gain about families who are food insecure.
More College Students Battle Hunger as Education and
Living Costs Rise, Tara Bahrampour, The Washington Post,
2014
Although food insecurity is not typically associated with college
student, the problem is increasing in the U.S. This author
describes how students who have trouble following a budget combined
with the stigma associated with seeking assistance lead to hunger
among college students.
The Food Crisis and the Deregulation of
Agriculture, Bill Winders, Brown Journal of World Affairs,
2011
The international food supply is a complex global process that is
impacted by unpredictable weather, government regulation, and
tariffs on trade, economics, and technology. Although we may scoff
at paying $6 for a gallon of milk or $4 for a quart of orange
juice, the populations that feel the most effect of rising food
costs are the poorer areas of developing countries.
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