Sneeze_l April 2006

sneeze_l@email.rutgers.edu

42 participants
77 discussions

Writing health and P.E. grade level expectations in your state
by Schuster, Ellen R. 28 Apr '06

28 Apr '06

Hello. I am wondering if anyone has ever been part of your state's team that has written the grade level expectations for health and P.E? (Grade level expectations are the grade-specific skills in health and P.E. that are tied to the health and P.E. standards). If so, would you reply and tell me what your experience was like? Thanks! Ellen Ellen Schuster Associate State Nutrition Specialist Curriculum and Staff Training Coordinator Family Nutrition Education Programs University of Missouri Human Environmental Sciences 308 Gwynn Hall Columbia, MO 65211-7700 Phone: 573-882-1933 Fax: 573-884-5449 schusterer(a)missouri.edu Web: extension.missouri.edu/fnep Nutrition and Lifeskills for Missouri Families

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RE: [Sneeze_l] FW: School Nutrition Bill
by Drake, Linda 28 Apr '06

28 Apr '06

Here is a link to the bill http://www.cga.ct.gov/2006/TOB/S/2006SB-00373-R03-SB.htm It was attached to another bill about wiring of technical schools! Basically, it prohibits the selling of beverages other than those listed, so soda, sports drinks, and highly sweetened beverages cannot be sold in school during the school day. They may be sold after school at school events but not from vending machines or school stores. Other items are that guidelines and a listing of "healthy" foods will be developed by the state Dept. of Education, which oversees the Child Nutrition Programs in our state. Schools that choose to follow these guidelines in their school lunch/breakfasts will be reimbursed with 10 cents per meal. The listing of foods can be found at: http://www.state.ct.us/sde/deps/Student/NutritionEd/index.htm#Healthy Linda T. Drake, M.S. Nutritionist and Program Director University of Connecticut EFNEP Department of Nutritional Sciences Storrs, CT 06269-4017 Phone: (860) 486-1783 FAX: (860) 486-3674 E-Mail: Linda.Drake(a)uconn.edu _____ From: Streamway3(a)aol.com [mailto:Streamway3@aol.com] Sent: Friday, April 28, 2006 12:40 PM To: Drake, Linda Subject: Re: [Sneeze_l] FW: School Nutrition Bill what did this bill state?

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MyPyramid DVD resource for consumer audience now available from Purdue Extension
by Abbott, Angela R 28 Apr '06

28 Apr '06

Good Morning, I'd like to make you aware of a new DVD from Purdue Extension - it is entitled "MyPyramid - Eating Better Makes Sense." A brief summary, video clip and ordering information can be accessed at the website below. The resource is available in both English and Spanish and bulk order discounts are available. http://www.ces.purdue.edu/cfs/topics/FNP/mypyramidvideo.htm Thanks, Angie Angie Abbott, MA, RD, CD Family Nutrition Program Director Purdue Extension Matthews Hall, Room 108 812 W. State Street West Lafayette, IN 47907-2060 Phone: (765) 496-2488 Fax: (765) 496-2532 abbottar(a)purdue.edu

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FW: School Nutrition Bill
by Drake, Linda 28 Apr '06

28 Apr '06

FYI! News from Connecticut. Now we need to work on getting state funding for nutrition education....for kids and parents! 102 HUNGERFORD STREET, HARTFORD, CONNECTICUT 06106 V PHONE: 860 560-2100 V FAX: 860 560-2108 For Immediate Release: Contact: Lucy Nolan 860-560-2100 ext 13 Thursday, April 27, 2006 or 860-966-2816 (cell) Advocates praise passage of Junk Food Bill in House and Governors' commitment to sign bill. Hartford--- Advocates for healthier schools and children praised the Connecticut legislature for passage of the school nutrition bill today. Upon passage in the House, the Governor sent out a press release stating she will sign the bill. The legislation passed both Houses last year only to be vetoed by the Governor. This year a compromise bill was negotiated between the Governor and the President of the Senate, Donald Williams, only to be heavily lobbied by the soda companies. "This is great victory for parents, kids and schools in Connecticut" said Lucy Nolan, Executive Director of End Hunger Connecticut! the statewide advocacy group that coordinated the over 30 groups in support of the bill. "Coke and Pepsi worked really hard to kill the bill, which was clear during the debate. Republican leadership really seemed to be carrying the water for Coke on this one. It's crazy when there is such overwhelming evidence that soda and junk food are directly responsible for overweight kids and, more importantly, parents don't want it in our schools." The debate took over 6 hours during one of the last days of the legislative session. "This is landmark legislation that should be celebrated all over the country and I hope it is" continued Nolan. The legislation was supported by Pediatricians, Dentists, Public Health advocates, School Food Service Directors, unions and others. "I'm just glad that the majority of our legislators listened to their constituents and not the soda companies. This bill is the right thing at the right time. We're very happy." - 30 - Lucy P. Nolan Executive Director End Hunger Connecticut!, Inc 102 Hungerford St. Hartford, CT 06106 860.560.2100 ext 13 860.560.2108 (fax) www.endhungerct.org www.foodstampsct.org Making Room at the Table ~

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Fwd: WHO Releases New Growth Charts (based on Multicenter Growth Reference Study)
by Catherine Briggs 28 Apr '06

28 Apr '06

FYI Subject: [nutritionworks] Digest Number 222 Date: Thu, 27 Apr 2006 15:31:57 -0400 Subject: WHO Releases new Growth Charts - April 27 27 APRIL 2006 | GENEVA -- New international Child Growth Standards for infants and young children released today by the World Health Organization (WHO) provide evidence and guidance for the first time about how every child in the world should grow. The new WHO Child Growth Standards confirm that children born anywhere in the world and given the optimum start in life have the potential to develop to within the same range of height and weight. Naturally there are individual differences among children, but across large populations, regionally and globally, the average growth is remarkably similar. For example, children from India, Norway and Brazil all show similar growth patterns when provided healthy growth conditions in early life. The new standards prove that differences in children's growth to age five are more influenced by nutrition, feeding practices, environment, and healthcare than genetics or ethnicity. With these new standards, parents, doctors, policymakers and child advocates will know when the nutrition and healthcare needs of children are not being met. Under-nutrition, overweight and obesity, and other growth-related conditions can then be detected and addressed at an early stage. "The WHO Child Growth Standards provide new means to support every child to get the best chance to develop in the most important formative years,â said Dr LEE Jong-wook, Director-General of WHO. âIn this regard, this tool will serve to reduce death and disease in infants and young children." The new Standards are the result of an intensive study initiated by WHO in 1997 to develop a new international standard for assessing the physical growth, nutritional status and motor development in all children from birth to age five. WHO and its principal partner, the United Nations University, undertook the Multicentre Growth Reference Study (MGRS) which is a community-based, multi-country project involving more than eight thousand children from Brazil, Ghana, India, Norway, Oman, and the United States of America. The children in the study were selected based on an optimal environment for proper growth: recommended infant and young child feeding practices, good healthcare, mothers who did not smoke, and other factors associated with good health outcomes. Since the late 1970s, the National Center for Health Statistics / WHO growth reference has been in use to chart children's growth. This reference was based on data from a limited sample of children from the United States. It containes a number of technical and biological drawbacks that make it less adequate to monitor the rapid and changing rate of early childhood growth. It describes only how children grow in a particular region and time, but does not provide a sound basis for evaluation against international standards and norms. The new standards are based on the breastfed child as the norm for growth and development. This brings coherence for the first time between the tools used to assess growth, and national and international infant feeding guidelines which recommend breastfeeding as the optimal source of nutrition during infancy. This will now allow accurate assessment, measurement and evaluation of breastfeeding and complementary feeding. âThe WHO Child Growth Standards are a major new tool for providing the best health care and nutrition to all the worldâs children,â said Dr. Adenike Grange, President of the International Pediatric Association (IPA). Dr. Jane Schaller, Executive Director of the IPA added, âWe encourage all of our IPA Member Pediatric Associations and Societies from countries and regions throughout the world to adopt and use these standards in the best interests of all children, and to advocate that these standards be adopted by their governments.â The first of this set of new growth charts to be released includes growth indicators such as weight-for-age, length/height-for-age, and weight-for-length/height. For the first time, there now exists a Body Mass Index (BMI) standard for children up to age five, as well as the Windows of Achievement standard for six key motor development milestones such as sitting, standing and walking. âThe new standards are important for parents, health professionals, and other caregivers to assess the growth and development of children at the individual and population level,â said Dr Cutberto Garza (Boston College, USA), Director of the United Nations University Food and Nutrition Program and Chair of the Multicentre Growth Reference Study. As of April 27th, the WHO Child Growth Standards will be available at www.who.int/childgrowth. The message is ready to be sent with the following file or link attachments: Shortcut to: http://www.who.int/mediacentre/news/releases/2006/pr21/en/index.html ________________________________________________________________________ ________________________________________________________________________ --------------------------------- Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. --------------------------------- Yahoo! Mail goes everywhere you do. Get it on your phone.

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RE: [Sneeze_l] Re: Grains enrichment: Rice clarification
by Amy Barr 28 Apr '06

28 Apr '06

Hey, you have inspired me to pull out my Black & Decker veggie steamer, which is supposed to work very well as a rice steamer, to try your suggestions. Also, the website from which I took the below info. included a long discussion of jasmine rice. And, the Japanese rice came in big cloth sacks. I'm guessing that the USA Rice folks wouldn't talk about rinsing, since the rice from this country never uses talc?? -----Original Message----- From: Laurie Lindsay [mailto:Laurie@Laurie-Lindsay.com] Sent: Thursday, April 27, 2006 6:49 PM To: Amy Barr Subject: Re: [Sneeze_l] Re: Grains enrichment: Rice clarification Amy: Thanks for this additional info. I think the bottom line is all of this is a bit more fuzzy than I thought it was. That is, there are different ways to enrich, different reasons to rinse or not to rinse, and it is not necessarily clear exactly what rice one might be consuming....although it seems very understandable that if there was talc on it, you'd want to rinse it. I was feeling the grains of the (old) Uncle Ben's white rice I have in a jar. (I keep it on hand for any rare white rice needs that would not taste very good with jasmine rice.). Now I think it might be interesting to drag out all the different rices in my cupboard and feel them, compare lengths and colors, etc.--but definitely not this evening. In the past two years I've tried quite a few rices in the rice cooker that I purchased. I often mix the different rices and generally include some white or brown jasmine rice in the mixture. I love the taste and I love how the house smells when jasmine rice is cooking. With the convenience of the rice cooker, and the variety in types of rice, it's always easy and tasty. Although, to be honest, I'm still not used to the light red hue that the entire batch gets when there is some red rice in the pot--it turns all the rice reddish. The Wehani blends often have some red rice in them. You replied only to me. I don't know whether you meant to send the answer just to me or to the Sneeze list. Here's to happy rice eating. Best regards, Laurie ----- Original Message ----- From: "Amy Barr" <AmyB(a)marrbarr.com> To: "Laurie Lindsay" <Laurie(a)laurie-lindsay.com>; <SNEEZE_L(a)email.rutgers.edu> Sent: Thursday, April 27, 2006 6:40 PM Subject: RE: [Sneeze_l] Re: Grains enrichment: Rice clarification > Thanks, Laura. I can't vouch for the credibility of this Asian rice > Website, especially the comment on the "small amount" of B vitamins > lost via rinsing. But, years ago, I lived with an RD friend who is > Japanese Hawaiian and remembered that she rinsed Japanese-grown rice > to remove talc. She purchased the white "sticky" rice in 50-lb. bags > from an ethnic foods store. So, here's what I found as a rinsing explanation: > > > > These days, most rice comes free of dirt, gravel, and chaff so there's > rarely a need to patiently pick through it. Washing rice is another > matter. Outside the U.S., talc is still sometimes used as a milling > aid and should be rinsed off in a few changes of cold water. Though > rice with talc should be labeled as such, I rinse if there's the > slightest doubt. Some people also find that rinsing washes off loose > starch, making the rice less sticky. (In the U.S., rice is enriched > with vitamins, but only a small amount gets washed away if the rice is > rinsed.) > > Whether you soak rice depends on time and tradition. Apart from habit, > the reasons for soaking rice are to shorten the cooking time and to > allow for maximum expansion of long-grain rice, particularly basmati. > A soak also makes the grains a little less brittle so they're less > likely to break during cooking. If I'm using older basmati, which > needs to be treated carefully if it's not to break, I soak it first. > (Recipes vary in suggested soaking times, with 30 minutes most > common.) But for most everyday meals, I skip this step and still get > good results. If you do soak your rice, be sure to drain it thoroughly > or you'll be using more water in cooking than you intended. > > > -----Original Message----- > From: sneeze_l-bounces(a)email.rutgers.edu > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Laurie > Lindsay > Sent: Thursday, April 27, 2006 4:21 PM > To: SNEEZE_L(a)EMAIL.RUTGERS.EDU > Subject: [Sneeze_l] Re: Grains enrichment: Rice clarification > > **Warning: My interest got further out of control this afternoon. > Below is the result." > > Dear Colleagues: > > You may not have received Amy Barr's reply to my email that included > comments about rice fortification. Here it is: > >>I thought that rinsing was needed only for rices that included >>coatings > >>of talc, which, in turn, was used to prevent the grains of rice from >>caking in storage. Hey, isn't there someone on this listserv from the >>Rice Council??? > > Thanks, Amy for your response. Evidently I'm getting some of the rice > facts mixed up! I'm always pretty interested in food production so I > decided to see what else I could find out about rice fortification. > > As a frame of reference: Per capita consumption of rice in the United > States is about 26 pounds per year. > > At the site for USARice, I found this: "Enriched Rice Rice which has > some of the nutrients replaced which were lost during milling. Most > rice is enriched with iron, niacin, thiamin and folic acid. The > enrichment is applied as a topical coating, therefore, should NOT be > rinsed before or after cooking, and should NOT be cooked in large > amounts of water and drained. This would result in loss of enrichment > and other water-soluble vitamins and minerals." > > Searching on rice fortification took me to a document prepared under > one of the U.S. Agency for International Development projects for > micronutrients---esp. vitamin A and iron. Here is the link to the pdf > file for the 1998 document "Rice Fortification for Developing Countries" > by Patricia Dexter at the University of Arkansas: > http://www.mostproject.org/PDF/rice4.pdf > > Here is the part that seemed to address this particular question about > fortification. This text is talking about white rice: > > "There are two types of rice enrichment processes currently in > commercial > use: powder and whole grain enrichment. Powder enrichment uses a > preblended powder mixture of B vitamins (thiamin, riboflavin, niacin, > or niacinamide), and iron (ferric orthophosphate-white iron; ferric > sulfate--yellow iron, or reduced iron). Ferric orthophosphate is > recommended for rice because it is relatively water insoluble and > white in color (Hoffpauer 1992). In powder enrichment, a pre-blended > mixture of vitamins and minerals is added to the rice. For parboiled > rice, the premix is added soon after milling as the heat and moisture > on the grain surface at that point facilitates the powder adhering to the grain. > Powder enrichment is less expensive than other types of enrichment; > however, higher nutrient losses occur if the rice is rinsed before > cooking. It is estimated that 20-100 percent of the enrichment will > wash off rice depending on the amount of water used and cooking time > (Hoffpauer 1992). In the United States, the statement "to retain > vitamins, do not rinse before or drain after cooking" is required on > the label if less than 85% of the nutrients are retained after rinsing." > > [Note: I have a label from Uncle Ben's original (converted) white rice. > This statement is on that label. Riviana's "Success" white rice (boil > in the > bag) is a parboiled rice. Riviana's Mahatma Jasmine Enriched Thai > Fragrant Long Grain Rice uses enriched in the name and gives the > nutrients in the list of ingredients.] > > "The second and most common type of enrichment is known as "grain" > type, generally referred to in the industry as "premix." Vitamins and > minerals are applied to the rice grain followed by coatings of a water > insoluble substance so they will not rinse off. Usually these premix > grains have high concentrations of nutrients. These grains are then > blended with unenriched milled rice, usually at a ratio of 1 enriched > grain to 200 unenriched to attain the desired enrichment levelts in > the final product. Several grain type methods have been developed > over the past 50 years....." [Note: The source of this information > does not specify if this is the most common type of enrichment > worldwide. That might be what the author means.] > > "Another method of grain type enrichment currently being tested is the > development of enriched simulated/synthetic rice grains. Vitamins and > minerals are added to artificial grains made from rice flour extruded > to form a rice-shaped kernel. These fortified grains are then mixed > with regular milled rice to provide the target fortification levels in > the final product...." > > During an informal conversation with someone within the US rice > industry this afternoon, I was told that most US long grain rice is parboiled. > Also, not all rice consumed in the US is enriched because enrichment > regulations are at the state level and not all states have the same > regulations. > However, if the brand is sold nationally, it is likely that the brand > is enriched for all of its domestic sales. Apparently imported rice > is not usually enriched unless the company wants to make some label > claim concerning enrichment. The second type of enrichment mentioned > above (the "grain" type with a premix) may not be the most common > method of enrichment in the US. > > It would be interesting to get some information about US rice > consumption and how it is distributed across the various types of > white rice, e.g., what percentage of the rice consumed in the US is > parboiled and what percentage is imported and sold without > fortification. If anyone just happens to have that info in their > pocket and can share it, that would be interesting. > > Some facts from the USARice website: > > a.. Approximately 88 percent of the rice consumed in the United States > is grown in the United States. > a.. The major rice-producing states are: Arkansas, California, > Florida, Louisiana, Texas, Mississippi, and Missouri. > a.. The United States is one of the largest exporters of rice, > supplying more than 13 percent of the rice that enters world trade. > This figure reflects the fact that most of the rice producing > countries consume all or most of their production at home, and very > little of it enters international trade. > a.. Nearly half of the U.S. rice crop is exported to over 100 countries. > > Best personal regards, > Laurie > Laurie Lindsay, RD, LD > > Author of > "Making the Breast of It: A Cancer Survivor Talks About Reconstructing > Her Life With Resilience, Resolve, and a Robust Sense of Humor" > www.makingthebreastofit.com > > Nutrition Communications: Presentations, Writing, and Consulting > Aquatics Alliance International (AAI) Certified Water Aerobics > Instructor Visit my website: www.Laurie@LaurieLindsay.com > 703-768-6162 in Alexandria, VA > Laurie(a)LaurieLindsay.com >> >> -----Original Message----- >> From: sneeze_l-bounces(a)email.rutgers.edu >> [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Laurie L >> Aomari >> Sent: Wednesday, April 26, 2006 12:55 PM >> To: sneeze_L(a)email.rutgers.edu >> Subject: [Sneeze_l] Re: Grains enrichment question >> >> Dear Colleagues: >> >> For rice fortification, I believe that the enrichment is still a >> dusting or powder on the outside rather than the nutrients being >> incorporated into the rice grain itself. You may remember that in >> many cultures, rice is rinsed before cooking. In some U.S. >> households, and especially those new to living in the U.S., rinsing >> is > >> not unusual. If that household preferred to make their own rice >> gruel/cereal/porridge, the cook could be rinsing the rice first. The >> resulting cereal would not have as much enrichment or maybe even no >> enrichment because the nutrient enrichment went down the drain. >> >> When flour is enriched, the nutrient fortification or "premix" is >> mixed in with the flour. It's fine enough that it cannot been >> distinguished from the flour particles. >> >> If you compare nutrient facts labels in the bread aisles these days, >> you will see the mention of folic acid fortification. There are also >> several whole grain breads that are fortified with calcium and iron. >> That is, they contain extra calcium and iron beyond what they would >> ordinarily have. Some of these breads can make significant >> contributions to calcium and iron intake, in addition to folic acid >> intake. Some of these breads also contain extra fiber. >> The manufacturers for breads with these characteristics are paying >> attention to the current marketplace and some are also responding to >> the nutrients that are most typically low in American diets. >> >> I could go on at greater length about fortification but I'll stop > here. >> The whole subject is complex and very interesting. When you talk >> about > >> fortification, the range of facets includes nutritional assessment of >> the target population and the rest of the population in a country, >> organoleptic properties, nutrient bioavailability, central food >> processing vs. small independent processors, nutrient interactions, >> nutrient binding, numerous food technology issues, cooking practices, >> sufficient nutrient levels to assist the target population, maximum >> safe levels of nutrients in case those not in the target population >> also consume the product, food distribution systems, food laws, >> proprietary technology, appropriate technology, packaging issues >> (e.g., some fortificants change colors when exposed to air or degrade >> over time unless packaged right), label claims, consumer expectation >> for appearance of the food, consumer trust of the government and the >> food manufacturer, costs the industry is willing to bear vs what gets >> passed on to the consumer, promotion of the resulting fortified food, >> regulatory issues, monitoring to be sure that the products adhere to >> standard, quality assurance across the board, sustainability, cadre >> of > >> well trained professionals in the country who can deal with all these >> issues, and political will. >> >> Best personal regards, >> Laurie >> >> Laurie Lindsay, RD, LD >> Author of "Making the Breast of It: A Cancer Survivor Talks About >> Reconstructing Her Life With Resilience, Resolve, and a Robust Sense >> of Humor" >> >> Nutrition Communications: Presentations, Writing, and Consulting >> Aquatics Alliance International (AAI) Certified Water Aerobics >> Instructor Visit my website: www.Laurie@Laurie-Lindsay.com >> 703-768-6162 in Alexandria, VA >> Laurie(a)Laurie-Lindsay.com >> >> >> ----- Forwarded message from rearl(a)fpa-food.org ----- >> Date: Mon, 24 Apr 2006 18:11:50 -0400 >> From: "Earl, Bob" <rearl(a)fpa-food.org> >> Reply-To: "Earl, Bob" <rearl(a)fpa-food.org> >> Subject: RE: [Sneeze_l] Grains enrichment question >> To: SNEEZE_L(a)email.rutgers.edu >> >> To add to Judi's answer... >> Julie, you're asking questions at several levels here. Judi is >> correct > >> that all rice doesn't have to be enriched. In fact, since your >> question revolved around children's food and anemia, a baby might >> risk > >> anemia with homemade rice cereal if the rice going in was not >> enriched. Yes, one may find both, but the predominant rice will be > enriched rice. >> >> Here is the link to the FDA requirements for enriched rice (a food >> with standard of >> identity)http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocke >> t .a ccess.gpo.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf >> <http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocket.access. >> gp o.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf> >> >> Regarding "what you see/encounter on food label" ... >> Certainly, if you see the word "enriched" on the principal display >> panel of a food product or in the ingredient listing, you know it has >> been enriched according to FDA regulations and fortified with folic > acid. >> >> Such as... >> Ingredients: Enriched Pre-Cooked Long Grain Rice [Rice, Niacinamide >> (Niacin), Ferric Orthophosphate (Iron), Thiamine Hydrochloride >> (Thiamine), Folic Acid]. >> >> Many commercial rice cereals for infants and toddlers include >> enrichment and fortification beyond or separate from enriched rice, >> but are specifically formulated for infant nutrition needs. Such an >> infant cereal might or might not include enriched rice, but would >> have > >> added nutrients to provide proper amounts for an infant's diet. So, >> a > >> homemade infant cereal made with "enriched rice" might not fully do >> the trick for all of an infant's nutrition needs, but it would >> include > >> iron from enrichment. >> >> Judi's right. Always read the label and use Nutrition Facts. >> Bob >> ++++++++++++++++ >> Robert Earl, MPH, RD >> Senior Director for Nutrition Policy >> Food Products Association >> 1350 I Street, NW, Suite 300 >> Washington, DC 20005 >> 202-639-5970 >> 202-639-5991 (fax) >> rearl(a)fpa-food.org >> www.fpa-food.org >> >> This message is for the use of the intended recipient only. It may >> contain information that is privileged and confidential. If you are >> not the intended recipient any disclosure, copying, future >> distribution, or use of this communication is prohibited. If you have >> received this communication in error, please advise us by return >> e-mail and delete/destroy the document. >> ++++++++++++++++ >> >> _____ >> >> From: sneeze_l-bounces(a)email.rutgers.edu >> [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Judi Adams >> Sent: Monday, April 24, 2006 5:28 PM >> To: Julie A Kreunen; SNEEZE_L(a)EMAIL.RUTGERS.EDU >> Subject: Re: [Sneeze_l] Grains enrichment question >> >> >> >> I'll do my best to clarify - and hopefully not complicate - the issue. >> >> Prior to NLEA, 37 states required enrichment of refined grain >> products > >> in the U.S. NLEA pre-empted state laws, therefore no states can >> effectively enforce enrichment (however, many still do not realize >> that and I'm not going to tell them). HOWEVER, millers continue to >> enrich 95 percent of all white flour in the U.S. and about 70 percent >> of all white rice is enriched. But, unfortunately, many corn products > are not. >> Enrichment consists of adding back the same amount of niacin, >> riboflavin, thiamine and iron that was found in the whole grain. >> Calcium is optional. >> >> In 1998, FDA mandated that all enriched flour be fortified with folic >> acid. Therefore, IF the flour is enriched, it also has to be >> fortified > >> with twice as much folic acid that is found in the whole grain. The >> wheat flour that is often not enriched is often what the artisan >> bakers use - they don't want any additional items listed on the label. > >> Some cake and pastry flours are not enriched, but the major brands > are. >> >> Therefore, I always recommend that consumers read the label to make >> sure what they are buying is enriched (or whole grain). If not, find >> a > >> product that is. >> >> Judi Adams, MS, RD >> President >> Grain Foods Foundation >> 490 Bear Cub Drive >> Ridgway, CO 81432 >> Phone: 970-626-5183 >> Fax: 970-626-5814 >> Judi.Adams(a)grainsfoundation.org >> <mailto:Judi.Adams@grainsfoundation.org> >> >> www.grainpower.org <http://www.grainpower.org> >> >> ----- Original Message ----- >> From: "Julie A Kreunen" <jkreunen(a)wisc.edu <mailto:jkreunen@wisc.edu> >> > >> To: <SNEEZE_L(a)EMAIL.RUTGERS.EDU <mailto:SNEEZE_L@EMAIL.RUTGERS.EDU> > >> Sent: Monday, April 24, 2006 1:26 PM >> Subject: [Sneeze_l] Grains enrichment question >> >> >>> Could anybody help me get a better grasp of grains enrichment and/or >>> fortification regulations? >>> >>> The question regarding which grains get/must be enriched came up >>> recently among my friends in regard to home made baby food. >>> Specifically wondering if making a rice cereal (as opposed to using >>> instant infant rice cereals) from either imported or domestic white >>> rice, and purchased in a U.S. >>> store, either from a bulk bin, or packaged with a company's >>> labeling, > >>> would be required to be "enriched"? I maintained that all rice sold >>> in >> >>> the US is enriched, or maybe come to think of >> it, >>> hmmm, if it is grain rice, it would be "fortified" ? >>> >>> (The discussion was originally motivated by somebody questioning if >>> a > >>> baby's slight anemia could be contributed to by feeding of a >>> homemade > >>> cereal, made from rice that turned out not to be iron fortified.) >>> >>> Then we started looking at different rice packages at the grocery >>> store, and ingredients are listed differently from package to > package: >> >>> on some manufacturer's packages just by the ingredients you can tell >>> that B vitamins, and iron are in it; on others the ingredients will >>> only say, for example,"long grain rice." Also, on another, it was >>> from >> >>> the mention >> of >>> B >>> vitamins on the Nutrition Facts panel where the content of these >>> gets > >>> divulged. >>> >>> Any comments would be greatly appreciated! >>> Regards, >>> Julie >>> >>> _______________________________________________ >>> Sneeze_l mailing list >>> Sneeze_l(a)email.rutgers.edu <mailto:Sneeze_l@email.rutgers.edu> >>> https://email.rutgers.edu/mailman/listinfo/sneeze_l >> <https://email.rutgers.edu/mailman/listinfo/sneeze_l> >>> >> >> >> ----- End forwarded message ----- >> _______________________________________________ >> Sneeze_l mailing list >> Sneeze_l(a)email.rutgers.edu >> https://email.rutgers.edu/mailman/listinfo/sneeze_l >> >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.1.385 / Virus Database: 268.4.6/324 - Release Date: >> 4/25/2006 >> >> > > _______________________________________________ > Sneeze_l mailing list > Sneeze_l(a)email.rutgers.edu > https://email.rutgers.edu/mailman/listinfo/sneeze_l > _______________________________________________ > Sneeze_l mailing list > Sneeze_l(a)email.rutgers.edu > https://email.rutgers.edu/mailman/listinfo/sneeze_l > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.4.6/324 - Release Date: > 4/25/2006 > >

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FW: Nutrition Education Outreach in Greater NY
by Sharon Moore 27 Apr '06

27 Apr '06

Hello, A youth program in the greater New York area is looking for assistance in a youth program. Please respond directly to Emil (see below). Sorry for any cross-postings. Regards, Sharon Moore, RD Be physically active for at least 30 minutes everyday for better health! -----Original Message----- From: Emiliano Ramnarine [mailto:eramnarine@ymcanyc.org] Sent: Thursday, April 27, 2006 8:22 AM To: Sharon Moore Subject: Nutrition Education Outreach Good Morning Ms. Moore, I am currently running a health and wellness pilot program for middle schoolers through the YMCA of Greater New York. We are facing a few challenges as to what we should be teaching as far as nutrition. I was wondering if SNE had any community outreach educators in the New York City area that are able to teach our kids about proper nutrition and healthy eating habits. Thank you and I look forward to hearing from you soon. Emil Ramnarine Youth Development Program Manager Operation Healthy Kids YMCA of Greater New York 212-630-9600 ext. 9630 eramnarine(a)ymcanyc.org

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RE: [Sneeze_l] Re: Grains enrichment: Rice clarification
by Amy Barr 27 Apr '06

27 Apr '06

Thanks, Laura. I can't vouch for the credibility of this Asian rice Website, especially the comment on the "small amount" of B vitamins lost via rinsing. But, years ago, I lived with an RD friend who is Japanese Hawaiian and remembered that she rinsed Japanese-grown rice to remove talc. She purchased the white "sticky" rice in 50-lb. bags from an ethnic foods store. So, here's what I found as a rinsing explanation: These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky. (In the U.S., rice is enriched with vitamins, but only a small amount gets washed away if the rice is rinsed.) Whether you soak rice depends on time and tradition. Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking. If I'm using older basmati, which needs to be treated carefully if it's not to break, I soak it first. (Recipes vary in suggested soaking times, with 30 minutes most common.) But for most everyday meals, I skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly or you'll be using more water in cooking than you intended. -----Original Message----- From: sneeze_l-bounces(a)email.rutgers.edu [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Laurie Lindsay Sent: Thursday, April 27, 2006 4:21 PM To: SNEEZE_L(a)EMAIL.RUTGERS.EDU Subject: [Sneeze_l] Re: Grains enrichment: Rice clarification **Warning: My interest got further out of control this afternoon. Below is the result." Dear Colleagues: You may not have received Amy Barr's reply to my email that included comments about rice fortification. Here it is: >I thought that rinsing was needed only for rices that included coatings >of talc, which, in turn, was used to prevent the grains of rice from >caking in storage. Hey, isn't there someone on this listserv from the >Rice Council??? Thanks, Amy for your response. Evidently I'm getting some of the rice facts mixed up! I'm always pretty interested in food production so I decided to see what else I could find out about rice fortification. As a frame of reference: Per capita consumption of rice in the United States is about 26 pounds per year. At the site for USARice, I found this: "Enriched Rice Rice which has some of the nutrients replaced which were lost during milling. Most rice is enriched with iron, niacin, thiamin and folic acid. The enrichment is applied as a topical coating, therefore, should NOT be rinsed before or after cooking, and should NOT be cooked in large amounts of water and drained. This would result in loss of enrichment and other water-soluble vitamins and minerals." Searching on rice fortification took me to a document prepared under one of the U.S. Agency for International Development projects for micronutrients---esp. vitamin A and iron. Here is the link to the pdf file for the 1998 document "Rice Fortification for Developing Countries" by Patricia Dexter at the University of Arkansas: http://www.mostproject.org/PDF/rice4.pdf Here is the part that seemed to address this particular question about fortification. This text is talking about white rice: "There are two types of rice enrichment processes currently in commercial use: powder and whole grain enrichment. Powder enrichment uses a preblended powder mixture of B vitamins (thiamin, riboflavin, niacin, or niacinamide), and iron (ferric orthophosphate-white iron; ferric sulfate--yellow iron, or reduced iron). Ferric orthophosphate is recommended for rice because it is relatively water insoluble and white in color (Hoffpauer 1992). In powder enrichment, a pre-blended mixture of vitamins and minerals is added to the rice. For parboiled rice, the premix is added soon after milling as the heat and moisture on the grain surface at that point facilitates the powder adhering to the grain. Powder enrichment is less expensive than other types of enrichment; however, higher nutrient losses occur if the rice is rinsed before cooking. It is estimated that 20-100 percent of the enrichment will wash off rice depending on the amount of water used and cooking time (Hoffpauer 1992). In the United States, the statement "to retain vitamins, do not rinse before or drain after cooking" is required on the label if less than 85% of the nutrients are retained after rinsing." [Note: I have a label from Uncle Ben's original (converted) white rice. This statement is on that label. Riviana's "Success" white rice (boil in the bag) is a parboiled rice. Riviana's Mahatma Jasmine Enriched Thai Fragrant Long Grain Rice uses enriched in the name and gives the nutrients in the list of ingredients.] "The second and most common type of enrichment is known as "grain" type, generally referred to in the industry as "premix." Vitamins and minerals are applied to the rice grain followed by coatings of a water insoluble substance so they will not rinse off. Usually these premix grains have high concentrations of nutrients. These grains are then blended with unenriched milled rice, usually at a ratio of 1 enriched grain to 200 unenriched to attain the desired enrichment levelts in the final product. Several grain type methods have been developed over the past 50 years....." [Note: The source of this information does not specify if this is the most common type of enrichment worldwide. That might be what the author means.] "Another method of grain type enrichment currently being tested is the development of enriched simulated/synthetic rice grains. Vitamins and minerals are added to artificial grains made from rice flour extruded to form a rice-shaped kernel. These fortified grains are then mixed with regular milled rice to provide the target fortification levels in the final product...." During an informal conversation with someone within the US rice industry this afternoon, I was told that most US long grain rice is parboiled. Also, not all rice consumed in the US is enriched because enrichment regulations are at the state level and not all states have the same regulations. However, if the brand is sold nationally, it is likely that the brand is enriched for all of its domestic sales. Apparently imported rice is not usually enriched unless the company wants to make some label claim concerning enrichment. The second type of enrichment mentioned above (the "grain" type with a premix) may not be the most common method of enrichment in the US. It would be interesting to get some information about US rice consumption and how it is distributed across the various types of white rice, e.g., what percentage of the rice consumed in the US is parboiled and what percentage is imported and sold without fortification. If anyone just happens to have that info in their pocket and can share it, that would be interesting. Some facts from the USARice website: a.. Approximately 88 percent of the rice consumed in the United States is grown in the United States. a.. The major rice-producing states are: Arkansas, California, Florida, Louisiana, Texas, Mississippi, and Missouri. a.. The United States is one of the largest exporters of rice, supplying more than 13 percent of the rice that enters world trade. This figure reflects the fact that most of the rice producing countries consume all or most of their production at home, and very little of it enters international trade. a.. Nearly half of the U.S. rice crop is exported to over 100 countries. Best personal regards, Laurie Laurie Lindsay, RD, LD Author of "Making the Breast of It: A Cancer Survivor Talks About Reconstructing Her Life With Resilience, Resolve, and a Robust Sense of Humor" www.makingthebreastofit.com Nutrition Communications: Presentations, Writing, and Consulting Aquatics Alliance International (AAI) Certified Water Aerobics Instructor Visit my website: www.Laurie@LaurieLindsay.com 703-768-6162 in Alexandria, VA Laurie(a)LaurieLindsay.com > > -----Original Message----- > From: sneeze_l-bounces(a)email.rutgers.edu > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Laurie L > Aomari > Sent: Wednesday, April 26, 2006 12:55 PM > To: sneeze_L(a)email.rutgers.edu > Subject: [Sneeze_l] Re: Grains enrichment question > > Dear Colleagues: > > For rice fortification, I believe that the enrichment is still a > dusting or powder on the outside rather than the nutrients being > incorporated into the rice grain itself. You may remember that in > many cultures, rice is rinsed before cooking. In some U.S. > households, and especially those new to living in the U.S., rinsing is > not unusual. If that household preferred to make their own rice > gruel/cereal/porridge, the cook could be rinsing the rice first. The > resulting cereal would not have as much enrichment or maybe even no > enrichment because the nutrient enrichment went down the drain. > > When flour is enriched, the nutrient fortification or "premix" is > mixed in with the flour. It's fine enough that it cannot been > distinguished from the flour particles. > > If you compare nutrient facts labels in the bread aisles these days, > you will see the mention of folic acid fortification. There are also > several whole grain breads that are fortified with calcium and iron. > That is, they contain extra calcium and iron beyond what they would > ordinarily have. Some of these breads can make significant > contributions to calcium and iron intake, in addition to folic acid > intake. Some of these breads also contain extra fiber. > The manufacturers for breads with these characteristics are paying > attention to the current marketplace and some are also responding to > the nutrients that are most typically low in American diets. > > I could go on at greater length about fortification but I'll stop here. > The whole subject is complex and very interesting. When you talk about > fortification, the range of facets includes nutritional assessment of > the target population and the rest of the population in a country, > organoleptic properties, nutrient bioavailability, central food > processing vs. small independent processors, nutrient interactions, > nutrient binding, numerous food technology issues, cooking practices, > sufficient nutrient levels to assist the target population, maximum > safe levels of nutrients in case those not in the target population > also consume the product, food distribution systems, food laws, > proprietary technology, appropriate technology, packaging issues > (e.g., some fortificants change colors when exposed to air or degrade > over time unless packaged right), label claims, consumer expectation > for appearance of the food, consumer trust of the government and the > food manufacturer, costs the industry is willing to bear vs what gets > passed on to the consumer, promotion of the resulting fortified food, > regulatory issues, monitoring to be sure that the products adhere to > standard, quality assurance across the board, sustainability, cadre of > well trained professionals in the country who can deal with all these > issues, and political will. > > Best personal regards, > Laurie > > Laurie Lindsay, RD, LD > Author of "Making the Breast of It: A Cancer Survivor Talks About > Reconstructing Her Life With Resilience, Resolve, and a Robust Sense > of Humor" > > Nutrition Communications: Presentations, Writing, and Consulting > Aquatics Alliance International (AAI) Certified Water Aerobics > Instructor Visit my website: www.Laurie@Laurie-Lindsay.com > 703-768-6162 in Alexandria, VA > Laurie(a)Laurie-Lindsay.com > > > ----- Forwarded message from rearl(a)fpa-food.org ----- > Date: Mon, 24 Apr 2006 18:11:50 -0400 > From: "Earl, Bob" <rearl(a)fpa-food.org> > Reply-To: "Earl, Bob" <rearl(a)fpa-food.org> > Subject: RE: [Sneeze_l] Grains enrichment question > To: SNEEZE_L(a)email.rutgers.edu > > To add to Judi's answer... > Julie, you're asking questions at several levels here. Judi is correct > that all rice doesn't have to be enriched. In fact, since your > question revolved around children's food and anemia, a baby might risk > anemia with homemade rice cereal if the rice going in was not > enriched. Yes, one may find both, but the predominant rice will be enriched rice. > > Here is the link to the FDA requirements for enriched rice (a food > with standard of > identity)http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocket > .a ccess.gpo.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf > <http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocket.access. > gp o.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf> > > Regarding "what you see/encounter on food label" ... > Certainly, if you see the word "enriched" on the principal display > panel of a food product or in the ingredient listing, you know it has > been enriched according to FDA regulations and fortified with folic acid. > > Such as... > Ingredients: Enriched Pre-Cooked Long Grain Rice [Rice, Niacinamide > (Niacin), Ferric Orthophosphate (Iron), Thiamine Hydrochloride > (Thiamine), Folic Acid]. > > Many commercial rice cereals for infants and toddlers include > enrichment and fortification beyond or separate from enriched rice, > but are specifically formulated for infant nutrition needs. Such an > infant cereal might or might not include enriched rice, but would have > added nutrients to provide proper amounts for an infant's diet. So, a > homemade infant cereal made with "enriched rice" might not fully do > the trick for all of an infant's nutrition needs, but it would include > iron from enrichment. > > Judi's right. Always read the label and use Nutrition Facts. > Bob > ++++++++++++++++ > Robert Earl, MPH, RD > Senior Director for Nutrition Policy > Food Products Association > 1350 I Street, NW, Suite 300 > Washington, DC 20005 > 202-639-5970 > 202-639-5991 (fax) > rearl(a)fpa-food.org > www.fpa-food.org > > This message is for the use of the intended recipient only. It may > contain information that is privileged and confidential. If you are > not the intended recipient any disclosure, copying, future > distribution, or use of this communication is prohibited. If you have > received this communication in error, please advise us by return > e-mail and delete/destroy the document. > ++++++++++++++++ > > _____ > > From: sneeze_l-bounces(a)email.rutgers.edu > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Judi Adams > Sent: Monday, April 24, 2006 5:28 PM > To: Julie A Kreunen; SNEEZE_L(a)EMAIL.RUTGERS.EDU > Subject: Re: [Sneeze_l] Grains enrichment question > > > > I'll do my best to clarify - and hopefully not complicate - the issue. > > Prior to NLEA, 37 states required enrichment of refined grain products > in the U.S. NLEA pre-empted state laws, therefore no states can > effectively enforce enrichment (however, many still do not realize > that and I'm not going to tell them). HOWEVER, millers continue to > enrich 95 percent of all white flour in the U.S. and about 70 percent > of all white rice is enriched. But, unfortunately, many corn products are not. > Enrichment consists of adding back the same amount of niacin, > riboflavin, thiamine and iron that was found in the whole grain. > Calcium is optional. > > In 1998, FDA mandated that all enriched flour be fortified with folic > acid. Therefore, IF the flour is enriched, it also has to be fortified > with twice as much folic acid that is found in the whole grain. The > wheat flour that is often not enriched is often what the artisan > bakers use - they don't want any additional items listed on the label. > Some cake and pastry flours are not enriched, but the major brands are. > > Therefore, I always recommend that consumers read the label to make > sure what they are buying is enriched (or whole grain). If not, find a > product that is. > > Judi Adams, MS, RD > President > Grain Foods Foundation > 490 Bear Cub Drive > Ridgway, CO 81432 > Phone: 970-626-5183 > Fax: 970-626-5814 > Judi.Adams(a)grainsfoundation.org > <mailto:Judi.Adams@grainsfoundation.org> > > www.grainpower.org <http://www.grainpower.org> > > ----- Original Message ----- > From: "Julie A Kreunen" <jkreunen(a)wisc.edu <mailto:jkreunen@wisc.edu> > > > To: <SNEEZE_L(a)EMAIL.RUTGERS.EDU <mailto:SNEEZE_L@EMAIL.RUTGERS.EDU> > > Sent: Monday, April 24, 2006 1:26 PM > Subject: [Sneeze_l] Grains enrichment question > > >> Could anybody help me get a better grasp of grains enrichment and/or >> fortification regulations? >> >> The question regarding which grains get/must be enriched came up >> recently among my friends in regard to home made baby food. >> Specifically wondering if making a rice cereal (as opposed to using >> instant infant rice cereals) from either imported or domestic white >> rice, and purchased in a U.S. >> store, either from a bulk bin, or packaged with a company's labeling, >> would be required to be "enriched"? I maintained that all rice sold >> in > >> the US is enriched, or maybe come to think of > it, >> hmmm, if it is grain rice, it would be "fortified" ? >> >> (The discussion was originally motivated by somebody questioning if a >> baby's slight anemia could be contributed to by feeding of a homemade >> cereal, made from rice that turned out not to be iron fortified.) >> >> Then we started looking at different rice packages at the grocery >> store, and ingredients are listed differently from package to package: > >> on some manufacturer's packages just by the ingredients you can tell >> that B vitamins, and iron are in it; on others the ingredients will >> only say, for example,"long grain rice." Also, on another, it was >> from > >> the mention > of >> B >> vitamins on the Nutrition Facts panel where the content of these gets >> divulged. >> >> Any comments would be greatly appreciated! >> Regards, >> Julie >> >> _______________________________________________ >> Sneeze_l mailing list >> Sneeze_l(a)email.rutgers.edu <mailto:Sneeze_l@email.rutgers.edu> >> https://email.rutgers.edu/mailman/listinfo/sneeze_l > <https://email.rutgers.edu/mailman/listinfo/sneeze_l> >> > > > ----- End forwarded message ----- > _______________________________________________ > Sneeze_l mailing list > Sneeze_l(a)email.rutgers.edu > https://email.rutgers.edu/mailman/listinfo/sneeze_l > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.4.6/324 - Release Date: > 4/25/2006 > > _______________________________________________ Sneeze_l mailing list Sneeze_l(a)email.rutgers.edu https://email.rutgers.edu/mailman/listinfo/sneeze_l

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Re: Grains enrichment: Rice clarification
by Laurie Lindsay 27 Apr '06

27 Apr '06

**Warning: My interest got further out of control this afternoon. Below is the result." Dear Colleagues: You may not have received Amy Barr's reply to my email that included comments about rice fortification. Here it is: >I thought that rinsing was needed only for rices that included coatings > of talc, which, in turn, was used to prevent the grains of rice from > caking in storage. Hey, isn't there someone on this listserv from the > Rice Council??? Thanks, Amy for your response. Evidently I'm getting some of the rice facts mixed up! I'm always pretty interested in food production so I decided to see what else I could find out about rice fortification. As a frame of reference: Per capita consumption of rice in the United States is about 26 pounds per year. At the site for USARice, I found this: "Enriched Rice Rice which has some of the nutrients replaced which were lost during milling. Most rice is enriched with iron, niacin, thiamin and folic acid. The enrichment is applied as a topical coating, therefore, should NOT be rinsed before or after cooking, and should NOT be cooked in large amounts of water and drained. This would result in loss of enrichment and other water-soluble vitamins and minerals." Searching on rice fortification took me to a document prepared under one of the U.S. Agency for International Development projects for micronutrients---esp. vitamin A and iron. Here is the link to the pdf file for the 1998 document "Rice Fortification for Developing Countries" by Patricia Dexter at the University of Arkansas: http://www.mostproject.org/PDF/rice4.pdf Here is the part that seemed to address this particular question about fortification. This text is talking about white rice: "There are two types of rice enrichment processes currently in commercial use: powder and whole grain enrichment. Powder enrichment uses a preblended powder mixture of B vitamins (thiamin, riboflavin, niacin, or niacinamide), and iron (ferric orthophosphate-white iron; ferric sulfate--yellow iron, or reduced iron). Ferric orthophosphate is recommended for rice because it is relatively water insoluble and white in color (Hoffpauer 1992). In powder enrichment, a pre-blended mixture of vitamins and minerals is added to the rice. For parboiled rice, the premix is added soon after milling as the heat and moisture on the grain surface at that point facilitates the powder adhering to the grain. Powder enrichment is less expensive than other types of enrichment; however, higher nutrient losses occur if the rice is rinsed before cooking. It is estimated that 20-100 percent of the enrichment will wash off rice depending on the amount of water used and cooking time (Hoffpauer 1992). In the United States, the statement "to retain vitamins, do not rinse before or drain after cooking" is required on the label if less than 85% of the nutrients are retained after rinsing." [Note: I have a label from Uncle Ben's original (converted) white rice. This statement is on that label. Riviana's "Success" white rice (boil in the bag) is a parboiled rice. Riviana's Mahatma Jasmine Enriched Thai Fragrant Long Grain Rice uses enriched in the name and gives the nutrients in the list of ingredients.] "The second and most common type of enrichment is known as "grain" type, generally referred to in the industry as "premix." Vitamins and minerals are applied to the rice grain followed by coatings of a water insoluble substance so they will not rinse off. Usually these premix grains have high concentrations of nutrients. These grains are then blended with unenriched milled rice, usually at a ratio of 1 enriched grain to 200 unenriched to attain the desired enrichment levelts in the final product. Several grain type methods have been developed over the past 50 years....." [Note: The source of this information does not specify if this is the most common type of enrichment worldwide. That might be what the author means.] "Another method of grain type enrichment currently being tested is the development of enriched simulated/synthetic rice grains. Vitamins and minerals are added to artificial grains made from rice flour extruded to form a rice-shaped kernel. These fortified grains are then mixed with regular milled rice to provide the target fortification levels in the final product...." During an informal conversation with someone within the US rice industry this afternoon, I was told that most US long grain rice is parboiled. Also, not all rice consumed in the US is enriched because enrichment regulations are at the state level and not all states have the same regulations. However, if the brand is sold nationally, it is likely that the brand is enriched for all of its domestic sales. Apparently imported rice is not usually enriched unless the company wants to make some label claim concerning enrichment. The second type of enrichment mentioned above (the "grain" type with a premix) may not be the most common method of enrichment in the US. It would be interesting to get some information about US rice consumption and how it is distributed across the various types of white rice, e.g., what percentage of the rice consumed in the US is parboiled and what percentage is imported and sold without fortification. If anyone just happens to have that info in their pocket and can share it, that would be interesting. Some facts from the USARice website: a.. Approximately 88 percent of the rice consumed in the United States is grown in the United States. a.. The major rice-producing states are: Arkansas, California, Florida, Louisiana, Texas, Mississippi, and Missouri. a.. The United States is one of the largest exporters of rice, supplying more than 13 percent of the rice that enters world trade. This figure reflects the fact that most of the rice producing countries consume all or most of their production at home, and very little of it enters international trade. a.. Nearly half of the U.S. rice crop is exported to over 100 countries. Best personal regards, Laurie Laurie Lindsay, RD, LD Author of "Making the Breast of It: A Cancer Survivor Talks About Reconstructing Her Life With Resilience, Resolve, and a Robust Sense of Humor" www.makingthebreastofit.com Nutrition Communications: Presentations, Writing, and Consulting Aquatics Alliance International (AAI) Certified Water Aerobics Instructor Visit my website: www.Laurie@LaurieLindsay.com 703-768-6162 in Alexandria, VA Laurie(a)LaurieLindsay.com > > -----Original Message----- > From: sneeze_l-bounces(a)email.rutgers.edu > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Laurie L Aomari > Sent: Wednesday, April 26, 2006 12:55 PM > To: sneeze_L(a)email.rutgers.edu > Subject: [Sneeze_l] Re: Grains enrichment question > > Dear Colleagues: > > For rice fortification, I believe that the enrichment is still a dusting > or powder on the outside rather than the nutrients being incorporated > into the rice grain itself. You may remember that in many cultures, > rice is rinsed before cooking. In some U.S. households, and especially > those new to living in the U.S., rinsing is not unusual. If that > household preferred to make their own rice gruel/cereal/porridge, the > cook could be rinsing the rice first. The resulting cereal would not > have as much enrichment or maybe even no enrichment because the nutrient > enrichment went down the drain. > > When flour is enriched, the nutrient fortification or "premix" is mixed > in with the flour. It's fine enough that it cannot been distinguished > from the flour particles. > > If you compare nutrient facts labels in the bread aisles these days, you > will see the mention of folic acid fortification. There are also > several whole grain breads that are fortified with calcium and iron. > That is, they contain extra calcium and iron beyond what they would > ordinarily have. Some of these breads can make significant > contributions to calcium and iron intake, in addition to folic acid > intake. Some of these breads also contain extra fiber. > The manufacturers for breads with these characteristics are paying > attention to the current marketplace and some are also responding to the > nutrients that are most typically low in American diets. > > I could go on at greater length about fortification but I'll stop here. > The whole subject is complex and very interesting. When you talk about > fortification, the range of facets includes nutritional assessment of > the target population and the rest of the population in a country, > organoleptic properties, nutrient bioavailability, central food > processing vs. small independent processors, nutrient interactions, > nutrient binding, numerous food technology issues, cooking practices, > sufficient nutrient levels to assist the target population, maximum safe > levels of nutrients in case those not in the target population also > consume the product, food distribution systems, food laws, proprietary > technology, appropriate technology, packaging issues (e.g., some > fortificants change colors when exposed to air or degrade over time > unless packaged right), label claims, consumer expectation for > appearance of the food, consumer trust of the government and the food > manufacturer, costs the industry is willing to bear vs what gets passed > on to the consumer, promotion of the resulting fortified food, > regulatory issues, monitoring to be sure that the products adhere to > standard, quality assurance across the board, sustainability, cadre of > well trained professionals in the country who can deal with all these > issues, and political will. > > Best personal regards, > Laurie > > Laurie Lindsay, RD, LD > Author of "Making the Breast of It: A Cancer Survivor Talks About > Reconstructing Her Life With Resilience, Resolve, and a Robust Sense of > Humor" > > Nutrition Communications: Presentations, Writing, and Consulting > Aquatics Alliance International (AAI) Certified Water Aerobics > Instructor Visit my website: www.Laurie@Laurie-Lindsay.com > 703-768-6162 in Alexandria, VA > Laurie(a)Laurie-Lindsay.com > > > ----- Forwarded message from rearl(a)fpa-food.org ----- > Date: Mon, 24 Apr 2006 18:11:50 -0400 > From: "Earl, Bob" <rearl(a)fpa-food.org> > Reply-To: "Earl, Bob" <rearl(a)fpa-food.org> > Subject: RE: [Sneeze_l] Grains enrichment question > To: SNEEZE_L(a)email.rutgers.edu > > To add to Judi's answer... > Julie, you're asking questions at several levels here. Judi is correct > that all rice doesn't have to be enriched. In fact, since your question > revolved around children's food and anemia, a baby might risk anemia > with homemade rice cereal if the rice going in was not enriched. Yes, > one may find both, but the predominant rice will be enriched rice. > > Here is the link to the FDA requirements for enriched rice (a food with > standard of > identity)http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocket.a > ccess.gpo.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf > <http://a257.g.akamaitech.net/7/257/2422/01apr20051500/edocket.access.gp > o.gov/cfr_2005/aprqtr/pdf/21cfr137.350.pdf> > > Regarding "what you see/encounter on food label" ... > Certainly, if you see the word "enriched" on the principal display panel > of a food product or in the ingredient listing, you know it has been > enriched according to FDA regulations and fortified with folic acid. > > Such as... > Ingredients: Enriched Pre-Cooked Long Grain Rice [Rice, Niacinamide > (Niacin), Ferric Orthophosphate (Iron), Thiamine Hydrochloride > (Thiamine), Folic Acid]. > > Many commercial rice cereals for infants and toddlers include enrichment > and fortification beyond or separate from enriched rice, but are > specifically formulated for infant nutrition needs. Such an infant > cereal might or might not include enriched rice, but would have added > nutrients to provide proper amounts for an infant's diet. So, a > homemade infant cereal made with "enriched rice" might not fully do the > trick for all of an infant's nutrition needs, but it would include iron > from enrichment. > > Judi's right. Always read the label and use Nutrition Facts. > Bob > ++++++++++++++++ > Robert Earl, MPH, RD > Senior Director for Nutrition Policy > Food Products Association > 1350 I Street, NW, Suite 300 > Washington, DC 20005 > 202-639-5970 > 202-639-5991 (fax) > rearl(a)fpa-food.org > www.fpa-food.org > > This message is for the use of the intended recipient only. It may > contain information that is privileged and confidential. If you are not > the intended recipient any disclosure, copying, future distribution, or > use of this communication is prohibited. If you have received this > communication in error, please advise us by return e-mail and > delete/destroy the document. > ++++++++++++++++ > > _____ > > From: sneeze_l-bounces(a)email.rutgers.edu > [mailto:sneeze_l-bounces@email.rutgers.edu] On Behalf Of Judi Adams > Sent: Monday, April 24, 2006 5:28 PM > To: Julie A Kreunen; SNEEZE_L(a)EMAIL.RUTGERS.EDU > Subject: Re: [Sneeze_l] Grains enrichment question > > > > I'll do my best to clarify - and hopefully not complicate - the issue. > > Prior to NLEA, 37 states required enrichment of refined grain products > in the U.S. NLEA pre-empted state laws, therefore no states can > effectively enforce enrichment (however, many still do not realize that > and I'm not going to tell them). HOWEVER, millers continue to enrich 95 > percent of all white flour in the U.S. and about 70 percent of all white > rice is enriched. But, unfortunately, many corn products are not. > Enrichment consists of adding back the same amount of niacin, > riboflavin, thiamine and iron that was found in the whole grain. Calcium > is optional. > > In 1998, FDA mandated that all enriched flour be fortified with folic > acid. Therefore, IF the flour is enriched, it also has to be fortified > with twice as much folic acid that is found in the whole grain. The > wheat flour that is often not enriched is often what the artisan bakers > use - they don't want any additional items listed on the label. Some > cake and pastry flours are not enriched, but the major brands are. > > Therefore, I always recommend that consumers read the label to make sure > what they are buying is enriched (or whole grain). If not, find a > product that is. > > Judi Adams, MS, RD > President > Grain Foods Foundation > 490 Bear Cub Drive > Ridgway, CO 81432 > Phone: 970-626-5183 > Fax: 970-626-5814 > Judi.Adams(a)grainsfoundation.org <mailto:Judi.Adams@grainsfoundation.org> > > www.grainpower.org <http://www.grainpower.org> > > ----- Original Message ----- > From: "Julie A Kreunen" <jkreunen(a)wisc.edu <mailto:jkreunen@wisc.edu> > > To: <SNEEZE_L(a)EMAIL.RUTGERS.EDU <mailto:SNEEZE_L@EMAIL.RUTGERS.EDU> > > Sent: Monday, April 24, 2006 1:26 PM > Subject: [Sneeze_l] Grains enrichment question > > >> Could anybody help me get a better grasp of grains enrichment and/or >> fortification regulations? >> >> The question regarding which grains get/must be enriched came up >> recently among my friends in regard to home made baby food. >> Specifically wondering if making a rice cereal (as opposed to using >> instant infant rice cereals) from either imported or domestic white >> rice, and purchased in a U.S. >> store, either from a bulk bin, or packaged with a company's labeling, >> would be required to be "enriched"? I maintained that all rice sold in > >> the US is enriched, or maybe come to think of > it, >> hmmm, if it is grain rice, it would be "fortified" ? >> >> (The discussion was originally motivated by somebody questioning if a >> baby's slight anemia could be contributed to by feeding of a homemade >> cereal, made from rice that turned out not to be iron fortified.) >> >> Then we started looking at different rice packages at the grocery >> store, and ingredients are listed differently from package to package: > >> on some manufacturer's packages just by the ingredients you can tell >> that B vitamins, and iron are in it; on others the ingredients will >> only say, for example,"long grain rice." Also, on another, it was from > >> the mention > of >> B >> vitamins on the Nutrition Facts panel where the content of these gets >> divulged. >> >> Any comments would be greatly appreciated! >> Regards, >> Julie >> >> _______________________________________________ >> Sneeze_l mailing list >> Sneeze_l(a)email.rutgers.edu <mailto:Sneeze_l@email.rutgers.edu> >> https://email.rutgers.edu/mailman/listinfo/sneeze_l > <https://email.rutgers.edu/mailman/listinfo/sneeze_l> >> > > > ----- End forwarded message ----- > _______________________________________________ > Sneeze_l mailing list > Sneeze_l(a)email.rutgers.edu > https://email.rutgers.edu/mailman/listinfo/sneeze_l > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.4.6/324 - Release Date: 4/25/2006 > >

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New Documentary Film about Dieting
by jikeda 27 Apr '06

27 Apr '06

>Dieting: At War with Our Bodies http://www.hugs.com/ Diet. The word is seductive. It promises prosperity and contentment. In a nation obsessed with BMI's and consumed by an "obesity crisis," it promises a road to better health. However, there are some who disagree. Advocates in the health at every size movement believe that to obtain health and happiness, weight loss is completely unnecessary DIETING: At War with our Bodies is a revealing documentary that gives voice to those who resist the notion that the human body, in all its variations, must concede to cultural or clinical ideals. From a group of aspiring nondieters to a divergent obesity researcher, DIETING: At War with our Bodies hears from people attempting to abandon a culture that idealizes the thin, congratulates the dieter and demoralizes the fat. Not an easy personal or political task in the face of prevailing attitudes toward fat within the media, the health community and their peers. DIETING: At War with our Bodies defies the dominant diet culture, suggesting that we reclaim health, not weight loss, as our lifestyle change goal and let the fat fall where it may. >It was produced by independent film makers Christie McNabb and Alan Finley >in Toronto and is being distributed by HUGS.com. You can see a trailer on >their website. Right now the film is $25 Canadian - a bargain- and it is >very good. It's a mix of talking heads (me included), women in a group and >Glen Gasser debunking the myths about obesity. >"DIETING: At War with our Bodies is a revealing documentary that gives >voice to those who resist the notion that the human body, in all its >variations, must concede to cultural or clinical ideals. From a group of >aspiring nondieters to a divergent obesity researcher, DIETING: At War >with our Bodies hears from people attempting to abandon a culture that >idealizes the thin, congratulates the dieter and demoralizes the fat. Not >an easy personal or political task in the face of prevailing attitudes >toward fat within the media, the health community and their peers." > > Joanne P. Ikeda, MA,RD Cooperative Extension Nutrition Education Specialist & Lecturer 223 Morgan Hall Nutritional Sciences Department University of California Berkeley, CA 94720-3104 phone (510)642-2790 FAX (510)642-4160 email: jikeda(a)berkeley.edu ^^^Please note this is a new email address. See website of the Center for Weight and Health: http://cnr.berkeley.edu/cwh

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Sneeze_l April 2006