House Ag Committee Hearing on Federal Nutrition Programs, Part 2

by: Jill Richardson

Thu Jan 28, 2010 at 22:48:04 PM PST

Panel II:

Guillermo Valenzuela, MD
Arrowhead Regional Medical Center

Webster Wong, MD
Arrowhead Regional Medical Center

Matthew Sharp, Senior Advocate
California Food Policy Advocates, Los Angeles, California

Edie Jessup, Program Development Specialist
Central California Regional Obesity Prevention Project of Central California Center for Health and Human Services, Fresno, California

Mathew Marsom, Director of Public Health Policy and Advocacy
Public Health Institute, Oakland, California

Claudia Page, Co-Director
The Center to Promote HealthCare Access, Oakland, California

House Ag Committee Hearing on Federal Nutrition Programs, Part 1

by: Jill Richardson

Thu Jan 28, 2010 at 17:44:24 PM PST

Panel 1
Lisa Pino, Deputy Administrator
USDA's Food and Nutrition Service

Christine Webb-Curtis, Chief
California Department of Social Services, Food Stamp Branch

Nancy Swanson, Director
Human Services Transitional Assistance Department of San Bernardino, CA

Does "Healthy Schools" Bill Go Far Enough?

by: euclidarms

Sun Dec 13, 2009 at 07:38:30 AM PST

The legislation, introduced this week by Councilmember Mary Cheh (D-Ward 3) and Council Chairman Vincent C. Gray (D), would prohibit the sale of sodas in D.C. schools and require that students be given a minimum 30 minutes for lunch. But schools would still be free to station vending machines outside cafeterias and sell lots of other dubious foods, including chips, popcorn, doughnuts and cookies.

Trans fats would be prohibited according to nutritional standards scheduled to be phased in over a four-year period.

The bill also steers clear of a gathering movement to eliminate flavored milk from school lunchrooms. Chocolate, strawberry and other flavored milks are being called "soda in drag" because they contain only slightly less sugar than Coca-Cola. Natural fruit juices also would continue to be allowed, even though they are loaded with sugar in the form of fructose.  The legislation permits canned fruit packed in "light syrup."

The bill takes aim at the salt content of school food. For instance, fruit and vegetable servings in school meals would be permitted to contain no more than 230 milligrams of sodium. However, the sodium content could more than double if those servings contain any one of a number of nutrients, such as fiber or Vitamin C.

By comparison, the U.S. Department of Agriculture has lowered the salt content of canned vegetables in its commodities food program to no more than 140 milligrams per serving.

The "Healthy Schools" act sets nutrition standards covering everything from total calories to be served at lunch to weekly portions of vegetables, meats and grains. High schoolers, for instance, would be served a minimum 5 cups of vegetables each week, including at least one-half cup of dark green vegetables, "orange vegetables," and legumes. It's not clear whether french fries will be included in the vegetable category. In the grains category, fully half the servings can be from refined, rather than whole, grains.

As the parent of a nine-year-old daughter, I have to say I would just as soon have all sodas and chips and sugary treats and vending machines removed from the city's public schools. As any parent knows, if those things are available, kids will find a way to get their hands on them. At my daughter's school, kids are rewarded for good deeds with local "dollars." The "dollars" are redeemable at the school "store," which sells an assortment of candy and other junk food.

The "Healthy Schools" bill addresses the availability of sugar and other junk by limiting portion size. "Competetive" foods, meaning those sold outside the federally subsidized breakfast and lunch meals, could contain "no more than 35 percent of its weight from sugars." Does this mean no more candy? The new standards would allow: one and one-quarter ounces for "chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky"; one ounce for cookies; two ounces for "cereal bars, granola bars, pastries, muffins, doughnuts, bagels and other bakery items"; four fluid ounces for "frozen desserts, including, but not limited to low-fat or fat-free ice cream"; eight ounces for non-frozen yogurt.

Competitive foods could contain no more than 230 milligrams of sodium per serving, except "low-fat and fat-free dairy products," which would be allowed 480 milligrams.

None of these requirements would apply to food available to school staff. or provided free by parents or sold or provided at sporting events. Foods that fall short of the requirements could not be used as "incentives, prizes or awards" in public schools.

Apparently none of this is written in stone, however. The plan, sources tell me, is to hold roundtable discussions on the bill with a variety of interest groups before the legislation even comes up for public hearing.

"Nourish the nation one tray at a time"

by: desmoinesdem

Mon Sep 14, 2009 at 22:00:21 PM PDT

The goal is to raise awareness of Farm to School programs for the upcoming reauthorization of the Child Nutrition Act by depicting the cafeteria tray as the centerpiece for a reformed school food system that supports healthy children, local farms and smart schools. Learn more.

Everyone's seen those "priceless" MasterCard ads, but how many of you are old enough to remember the Richard Dreyfuss mashed potato scene in Close Encounters?

I'm relieved my first-grader is too picky to want to eat the school lunches (except one or twice a month when they serve pancakes or waffles). I would rather pack a lunch for him anyway.

Iowa should be doing much more to get locally produced foods in school lunches. The Malcolm Price Laboratory School in Cedar Falls has a good pilot program going this year, though.

Thoughts About Food and Nutrition

by: Jill Richardson

Sun Aug 02, 2009 at 06:00:00 AM PDT

Reasons to make your own food from scratch are many (fun, health, cost, control over what is in your food, the ability to make food that is exactly how you like it, etc) but I'm learning a lesson that is far more important as I go. We humans evolved over millennia, and our bodies evolved to receive nourishment from the foods we had available. Simultaneously, our foods evolved as we continued and perfected foods that made us well and discontinued eating or making foods that made us sick.

As I begin to learn about traditional food preparation and preservation methods such as this, it becomes more and more clear to me how and why our current food gives us so many problems. Food today is sterile, refined, engineered, shelf-stable, and often quite artificial. In contrast, sauerkraut (which I learned to make yesterday) is made of whole foods, it's not refined, it's not artificial, and it's about as far from sterile as you can get (it's a probiotic, like yogurt).

This week I read an article I posted here about traditional methods of preparing grains that talked about fermenting them, sprouting them, and other processes (like soaking in buttermilk prior to cooking) that take very little effort but much more forethought than we like to give our meals these days. Thinking the night before to soak your grains doesn't fit into a culture of instant gratification. But, according to the article, these traditional cooking methods make the grains more healthful to us.

One study of public opinion I read found that Americans think healthy food means fruits, vegetables, and chicken. Increasingly, we're hearing that we should eat whole grains, lean meats, and low fat dairy. My own diet is far (FAR!) from perfect, but when I'm eating what I would consider to be healthy food, I stick to roasted veggies with olive oil, whole grains (oatmeal, quinoa, millet, amaranth, brown rice, wheat bread), beans, and raw fruits and veggies.

The cost, for the most part, isn't the problem. I can afford this stuff because I buy it from the farmers' market every Sunday and I'm good at picking foods I can afford (no $4/pint figs, sadly... even though I really, really want them!). Food prep usually isn't a problem either. I tend to let stuff go bad by accident, and sometimes I go for convenience food instead of cooking because my dishes are all dirty and I don't want to wash them. I'm far from perfect.

But I thought that I at least knew what healthy food was and how to prepare it. And I think I am correct in saying that my healthy foods, when I do make them and eat them, are much healthier than what the majority of Americans eat. In fact, my health foods are probably healthier than most people's health foods. Boneless skinless factory farmed chicken ain't a health food.

That said, my healthy foods almost all require modern conveniences like refrigerators. When you begin to examine some of the traditional foods I'm now learning about - soaked or fermented grains, raw milk, sauerkraut, etc - there are an awful lot of incredibly healthy foods that I do not eat simply because I don't realize that they are healthy (or that they are healthier than what I'm eating now), my modern conveniences don't require me to use traditional cooking and food preservation methods, and - in the case of raw milk - laws actually forbid me from buying them.

Wednesday Morning Sampler Platter, 07.22.09

by: JayinPortland

Wed Jul 22, 2009 at 06:03:29 AM PDT

Carrying on, here we go...

• Jamming for the Hungry!  This piece makes me believe again...

• In Richland, Washington, WIC is working with local farmers' markets to ensure access to better nutrition for local citizens.

• Why can they not understand this?  Another local piece claims we "can't feed ourselves locally".  OMG, panic!!!  Ummm, btw - did the author of that piece ever stop and ask herself why nothing but commodity cranberries are currently grown in Coos County; and if those are the only things that can ever be grown there, in what could (and should) be one of the most productive and diverse agricultural regions in America?  Hello, McFly?

• US Senator Kirsten Gillibrand (D-NY) introduced legislation yesterday to improve school lunches.  Sadly, it sounds like some "same ole, same ole" to me... but if anybody knows better can you let us know?  I'd love to be proven wrong here...

• Even though those in positions of power in Pennsylvania seem to be helpless in feeding those who work for them, food banks are extending their hours for these people (for as long as they can).  Pardon me, but - wtf, y'all?  Pass a budget, Pennsylvania politicians...

• Bikes are not cars, and they don't produce the same waste as dogs (not to mention cars!).  And even though I, an Inner SE Portland pedestrian, get quite pissed off at certain asswipes on bikes who think they're above car and pedestrian laws... bikers certainly aren't the problem in our region, and should not be taxed extra.  Look at your own backyard first, Vancouver "City" Commissioner Stuart, and maybe consider designing a city of your own that doesn't require new taxpayer-subsidized (by Oregonians, of course) 20-lane bridges (considering on-and-off ramps in North Portland neighborhoods) into Portland, mmmmkay?

• Good magazine brings us a list of the the biggest groundwater contamination cover-ups in U.S. history.  I actually worked on one of these sites back in my environmental remediation days, the Newtown Creek spill (on the Queens side), which is considered the worst oil spill in U.S. history.

Why nutrition research is hard

by: plf515

Fri Jun 26, 2009 at 10:23:15 AM PDT

One doesn't need to read much on nutrition before realizing that there is a lot of contradiction and confusion.  Even ignoring the crazy stuff (this pill made me lose 100 pounds in 2 weeks without being hungry!) things are weird.

I'm a statistician, and I can think of six reasons why nutrition research is hard or confusing:

1) People vary
2) Experiments are impossible
3) Effect sizes are small
4) Interactions abound
5) People lie or forget
6) The cult of signficance

More on each, below the fold

California Considering Nutrition Standards for Child Care Facilities

by: Jill Richardson

Mon Jun 22, 2009 at 11:30:00 AM PDT

• Meals and snacks served at child-care centers to include recommended servings under federal law

• At least one serving of veggies at lunch and dinner

• No more deep-fried foods

• No cereals containing more than 6g sugar per serving

• Provide access to water at all times

• Serve only low-fat or non-fat milk and 100% juice.

If the law passes the Senate and the Governator doesn't veto it, child-care facilities will have until January 1, 2011 to comply with the law. However, the article on the bill states that there are no penalties for non-compliance.

Runner's High Yesterday And My Garden Was Stolen

by: Curtis Abbey

Mon Jun 15, 2009 at 11:09:01 AM PDT

Over on La Vida Locavore some of us are doing a vegan diet challenge for 45 days. I'm interested in their results and part of me would like to join that challenge. In the end I just don't want to give up meat, fish and eggs.
But instead I'm going to try and reduce my intake of factory farmed meats, cut out any sweetened beverages, add exercise and yoga 10x a week for 45 days. (I think the best combo would be exercising 6 days a week and yoga 4 of those days) I invite any and all of you to join us in one or more challenges. Or to assist by submitting vegan or other healthy recipes, and or weight loss/exercise advice.

Iowa legislators not sold on junk food rules for schools

by: desmoinesdem

Sun Jun 14, 2009 at 07:18:20 AM PDT

A special task force drew up the standards, which set limits on calories, fat content, sugar and other nutritional measures. Carbonated beverages are banned. Caffeinated beverages and sports drinks are banned in elementary schools.

But the rules do not apply to food provided by school lunch or breakfast programs, items sold at concession stands or certain fundraisers or items provided by parents, teachers or others for class events.

Although I would have preferred tougher guidelines, these rules were a step in the right direction. To be more precise, they would have been a step in the right direction. After protests from some school officials, the State Board of Eduation "delayed most of the standards from going into effect until the 2010-11 school year."

By that time, the regulations may have been relaxed, judging from what happened last week in the Iowa Legislature's Administrative Rules Review Committee (unofficial motto: "Where good rules go to die"). The rest of the story is after the jump.

Real Men Die of Heart Disease

by: Jill Richardson

Fri May 29, 2009 at 17:45:09 PM PDT

Beware of 'Eating Right' Brand and/or Lowfat/Nonfat

by: Curtis Abbey

Tue May 12, 2009 at 17:23:23 PM PDT

The Secret Truth Behind Heart Disease and Diet

by: Jill Richardson

Sat May 09, 2009 at 06:00:00 AM PDT

I knew almost immediately that I had to read her book. I **thought** I knew a lot about nutrition and food. I thought yeah, yeah, blah blah, Omega-3s are good. I know enough. But that's like wearing a pair of glasses with the wrong prescription and thinking that your blurry view of the world is crystal clear.

This diary will summarize the info in the book, explain why our current "knowledge" about nutrition is flawed, and then explain how government policies encourage unhealthy diets (beyond the detail you and I already knew) and what should be done to fix it.  

NYT Tells It As It Is About Red Meat

by: Jill Richardson

Thu Apr 30, 2009 at 18:30:20 PM PDT

Talk about cutting straight to the point! That is from the New York Times article "Personal Health: Paying a Price for Loving Red Meat." It focuses on a topic I've written about before, a recent study that found increased risk of mortality from daily beef and pork consumption. So what's the health advice the NYT dishes out?

To prevent premature deaths related to red and processed meats, Dr. Popkin suggested in an interview that people should eat a hamburger only once or twice a week instead of every day, a small steak once a week instead of every other day, and a hot dog every month and a half instead of once a week.

I think this really misses the point because there's no mention of HOW we produce our red meat, or any other kind of meat. I don't think it's accurate to paint all red meat with one broad brush. There's factory farmed red meat (and chicken and fish) and then there's pasture raised meat and wild fish. The nutritional profile of the meat differs based on what the animal ate and how it was raised. And I think it's very telling that everyone touts fish as the healthy option, and fish are the last meat left in our diets that we catch from the wild and allow to eat the diets they evolved to eat. Furthermore, I'd be interested in more information on differences in nutrition between wild and farmed fish.

Last, if we know we are producing a product that kills us, maybe its time the government got involved to get us off our corn, oil, and factory farmed meat addictions? I'm not saying the government should dictate our diets, but its naive to think that the government isn't largely behind our current food system that promotes cheap, bad-for-you meat, and that means it requires government intervention to move us away from cheap, bad-for-you meat too. Perhaps its time to write another LTE (letter to the editor) to the NYT.

Hat tip to Asimbagirl for sending me this story.

Soft drink makers pit public health advocates against "moderation moms" and "hard-working families"

by: desmoinesdem

Mon Apr 13, 2009 at 23:30:35 PM PDT

Iowa native Susan Neely will lead the opposition to policies aimed at getting Americans to drink less pop, soda or sugary juice and sports drinks. In the Sunday Des Moines Register, Philip Brasher profiled Neely, who has been president and chief executive of the American Beverage Association since 2005. I recommend reading his whole article, but I will comment on a few key points after the jump.