Sneeze_l November 2012

sneeze_l@email.rutgers.edu

29 participants
71 discussions

Comments on documentaries: Food, Inc. & Fresh?
by Suzy Pelican 06 Dec '13

06 Dec '13

SNE and F&NSPEC listserv members: **Apologies for any duplicate messages** I am hoping some of you may be able to point me toward information I think must be out there...but that I haven't been able to find! I've seen both "Food Inc." and "Fresh" - two recently released documentaries about the contemporary U.S. food system, with emphasis on serious problems created by factory farms and other practices common within large-scale agricultural operations. These are powerful and thought-provoking films, and they put forth - visually and orally - some critical issues (health, ethical, environmental to name just a few) for all to consider. That said, I am also interested in viewers who may question some of the perspectives/facts shared in either or both of these films. As I said above, I know the films raise critical issues, but I sense that some of the films' generalities might be overstated. (Admittedly, I may be wrong in this, but I'd like a broader foundation for evaluation than just my own inadequate knowledge base!) Thanks, in advance, for any insights you could share with me and/or any references/websites/etc. you could point me toward. Suzy Suzanne Pelican, MS, RD Food & Nutrition Specialist / WIN Wyoming Coordinator Family & Consumer Sciences University of Wyoming Cooperative Extension Service Dept. 3354, 1000 E. University Laramie, WY 82071 307-766-5177; fax: 307-766-5686 pelican(a)uwyo.edu www.uwyo.edu/cesnutrition www.uwyo.edu/winwyoming

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info on family meals
by Tracy Fox 30 Nov '12

30 Nov '12

Hi - does anyone have any info on how often families sit down together to a meal and how the current frequency compares with that a couple of decades earlier? It seems like something some of you may have a handle on. tf Tracy Fox, MPH, RD President, Food, Nutrition & Policy Consultants, LLC Washington, DC tracyfox(a)comcast.net foodnutritionpolicy.com @TracyFoxRD cell: 301-922-3570

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FW: New Faculty Position in Sustainable Food Systems at Montana State University
by Rachel Daeger 29 Nov '12

29 Nov '12

Exciting new Faculty Position open at Montana State University! We are currently seeking an Assistant Professor in Sustainable Food Systems. The vacancy announcement for the position is posted on the MSU web site at http://www.montana.edu/jobs/faculty/13115-2. Screening begins January 15, 2013. ********************************************************* Alison Harmon PhD RD LN Associate Professor of Foods and Nutrition & Sustainable Food Systems Phone: (406) 994-6338 Fax: (406) 994-6314 E-mail: harmon(a)montana.edu<mailto:harmon@montana.edu> Web sites: http://www.montana.edu/ehhd/hhd/facultyandstaff/aharmon.htm Sustainable Food and Bioenergy Systems Degree Program http://sfbs.montana.edu/ Towne's Harvest Garden http://townesharvest.montana.edu/ HHD Graduate Program with emphasis in Sustainable Food Systems http://www.montana.edu/hhd/graduate/ffchs/sustainablefoodsys.htm http://www.montana.edu/hhd/graduate/ffchs/sfsgradinfo.pdf Mailing Address: Health and Human Development 121 PE Complex Bozeman, MT 59717 Physical Address: 201 Romney Gymnasium

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FW: REMINDER - Register Now for the December 3rd Webinar: Public Support for Food Stamps
by Drake, Linda 29 Nov '12

29 Nov '12

FYI Linda T. Drake, M.S. Nutritionist and Program Director UCONN Expanded Food and Nutrition Education Program (EFNEP) Department of Nutritional Sciences 3624 Horsebarn Rd. Ext. Storrs, CT 06269-4017 Phone: 860-486-1783 Fax: 860-486-3674 E-Mail: linda.drake(a)uconn.edu<mailto:linda.drake@uconn.edu> ________________________________ From: Food Research and Action Center [emelcher(a)frac.org] Sent: Thursday, November 29, 2012 3:01 PM To: Drake, Linda Subject: REMINDER - Register Now for the December 3rd Webinar: Public Support for Food Stamps [http://org2.democracyinaction.org/o/5118/images/FRAC.gif]<http://org2.democracyinaction.org/dia/track.jsp?v=2&c=zxpb9Db22ztsyXgmPoG76…> REMINDER: Register Now for the December 3rd Webinar: Public Support for Food Stamps Register here...<http://org2.democracyinaction.org/dia/track.jsp?v=2&c=T5cOZijb6%2FlO2GsSzCp…> Recent polling data show that large majorities of Americans believe that hunger is a serious problem that the country must address and that the Supplemental Nutrition Assistance Program (SNAP) is a program that is important and should not be cut. Join FRAC and Hart Research on December 3rd at 1 p.m. EST to discuss the latest polling research, implications and messages for anti-hunger advocates, and how proposed cuts to SNAP are met by broad opposition. Speakers: * Jim Weill, Food Research and Action Center * Guy Molyneux, Hart Research ________________________________ About Us: The Food Research and Action Center (www.frac.org) is the leading national organization working for more effective public and private policies to eradicate domestic hunger and undernutrition. Visit our Web site (www.frac.org<http://org2.democracyinaction.org/dia/track.jsp?v=2&c=Xd1yf87tJeQxxtcjQJ57X…>) to learn more. Click here<http://org2.democracyinaction.org/dia/track.jsp?v=2&c=HZuhyEH7mvTEUPMm61et7…> to unsubscribe from this e-mail. [empowered by Salsa]<http://www.salsalabs.com/?email>

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Fwd: Register for the 2013 Active Living Research Conference
by Tracy Fox 29 Nov '12

29 Nov '12

FYI - a great organization and a great meeting! tf Tracy Fox, MPH, RD President, Food, Nutrition & Policy Consultants, LLC Washington, DC tracyfox(a)comcast.net foodnutritionpolicy.com @TracyFoxRD cell: 301-922-3570 Begin forwarded message: > From: "Lou, Deborah" <dlou(a)ucsd.edu> > Subject: Register for the 2013 Active Living Research Conference > Date: November 29, 2012 2:56:32 PM EST > To: "Lou, Deborah" <dlou(a)ucsd.edu> > > Greetings Colleague, > > Active Living Research (ALR) would like to notify you that registration is open for the 2013 Annual Conference to be held February 26-28 in San Diego, CA. Due to the trans-disciplinary nature of the conference, we are trying to target this information to as many relevant groups as possible and would like your assistance in passing it along to your subscribers/members/colleagues. > > Thank you, > Debbie > > > > > Active Living Research Annual Conference > San Diego, CA ~ February 26-28, 2013 > Paradise Point Hotel > > > Active Living Research invites you to our 10th annual conference in San Diego! The theme of the 2013 conference is Achieving Change Across Sectors: Integrating Research, Policy and Practice. > > The ALR conference is an opportunity to hear the latest evidence on policy and environmental strategies to increase physical activity. In line with our increased emphasis on translating and applying research, and to create more opportunities for exchange among researchers, policy-makers, and practitioners, we have developed two tracks for the conference – research and practice. The agenda includes roundtable discussions, two energetic keynote speakers, oral and poster presentations on a wide variety of topics, interactive learning workshops, an engaging panel presentation, as well as many physical activity opportunities. > > Visit the 2013 Conference Web site for a complete overview of the program and register before January 15th to get the ‘early bird’ discount. > > How do I register? Online registration is available at http://www.regonline.com/alrannualconference2013. Space is limited, so we highly encourage you to register early! > > Hotel room rate is only $179.00/night. Take advantage of this great rate at the Paradise Point Hotel! All sessions and events will take place at the Paradise Point, so staying at the conference hotel will allow you to gain the full benefit of the conference opportunities (e.g. extra time for networking, ability to actively participate in all the scheduled programs and activities, etc.). > > How do I make my hotel room reservation? All the information you need to book your accommodations at Paradise Point is available at the Hotel Informationpage on our website. > > >

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Re: [Sneeze_l] Sneeze_l Digest, Vol 80, Issue 45
by Melissa Halas-Liang 29 Nov '12

29 Nov '12

I think Purdue University has a webpage on family meals with references. One of their RDs wrote for www.superkidsnutrition.com about 5 years ago: http://www.superkidsnutrition.com/nutrition_answers/mt_makingmealtime.php the link should be in the article. Melissa Halas-Liang, MA RD CDE www.superkidsnutrition.com SuperKids Nutrition Blog SuperKids Nutrition Inc Facebook http://twitter.com/fitnutrition www.lanutritioncoach.com http://www.linkedin.com/in/mhalasliang Spokesperson for the California Dietetic Association (CDA) Author of Super Baby Abigail's Lunch Time Adventure & Havoc at the Hillside Market with the Super Crew melissa(a)superkidsnutrition.com (626) 818-6299 PST "Be the change you wish to see in the world" Gandhi On Nov 29, 2012, at 9:01 AM, sneeze_l-request(a)email.rutgers.edu wrote: > Send Sneeze_l mailing list submissions to > sneeze_l(a)email.rutgers.edu > > To subscribe or unsubscribe via the World Wide Web, visit > https://email.rutgers.edu/mailman/listinfo/sneeze_l > or, via email, send a message with subject or body 'help' to > sneeze_l-request(a)email.rutgers.edu > > You can reach the person managing the list at > sneeze_l-owner(a)email.rutgers.edu > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Sneeze_l digest..." > > > Today's Topics: > > 1. Re: info on family meals (Rosemary Rodibaugh) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Wed, 28 Nov 2012 15:42:34 -0700 (MST) > From: Rosemary Rodibaugh <rrodibaugh(a)uaex.edu> > To: Tracy Fox <tracyfox(a)comcast.net> > Cc: SNEEZE <sneeze_l(a)email.rutgers.edu> > Subject: Re: [Sneeze_l] info on family meals > Message-ID: <2d22a008-5781-4c90-b130-07b6eaf57841(a)zmail.uaex.edu> > Content-Type: text/plain; charset="utf-8" > > > Tracy: > Barbara Mayfield has lots of links and other resources at: http://www.cfs.purdue.edu/cff/promotingfamilymeals/ ?that may be helpful. > > > > > > > > > > Rosemary Rodibaugh, PhD, RD, LD > Professor - Nutrition > University of AR Division of Agriculture > 2301 S. University Ave. > Little Rock, AR? 72204 > Phone: 501-671-2111 > Fax: 501-671-2294 > email: rrodibaugh(a)uaex.edu > > > Nutrition is the link between agriculture and health. > > > > > > > > Rosemary Rodibaugh, PhD, RD, LD > Professor - Nutrition > University of AR Division of Agriculture > 2301 S. University Ave. > Little Rock, AR? 72204 > Phone: 501-671-2111 > Fax: 501-671-2294 > email: rrodibaugh(a)uaex.edu > > > Nutrition is the link between agriculture and health. > > ----- Original Message ----- > > From: "Tracy Fox" <tracyfox(a)comcast.net> > To: "SNEEZE" <sneeze_l(a)email.rutgers.edu> > Sent: Wednesday, November 28, 2012 3:26:05 PM > Subject: [Sneeze_l] info on family meals > > Hi - does anyone have any info on h ow often families sit down together to a meal and how the current frequency compares with that a couple of decades earlier? ? It seems like something some of you may have a handle on. ?tf > > > > > Tracy Fox, MPH, RD > President, Food, Nutrition & Policy Consultants, LLC > Washington, DC > tracyfox(a)comcast.net > foodnutritionpolicy.com > @TracyFoxRD > cell: 301-922-3570 > > > > > > _______________________________________________ > Sneeze_l mailing list > Sneeze_l(a)email.rutgers.edu > https://email.rutgers.edu/mailman/listinfo/sneeze_l > >

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Do you have a website that you use a "pop up" on to assess it?
by Debra M. Palmer, Ph.D. 28 Nov '12

28 Nov '12

If so, what questions do you ask? Thanks for your help! Debra M. Palmer, Ph.D. Associate Professor/Extension Specialist in Community Nutrition Director, NJ Supplemental Food & Nutrition Program Education (SNAP-Ed) Coordinator, NJ Expanded Food and Nutrition Education Program (EFNEP) Dept. of Nutritional Sciences/SNAP-Ed/EFNEP 11 Suydam St., 2nd Floor New Brunswick, NJ 08901-2885 Phone: 732.932.9853 FAX: 732.932.5746 www.njsnap-ed.rutgers.edu

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How vegetables make the meal
by Joanne Ikeda 28 Nov '12

28 Nov '12

Joanne P. Ikeda, MA, RD Nutritionist Emeritus Department of Nutritional Sciences University of California, Berkeley Current 1777 View Drive San Leandro, CA94577 PH 510-895-5300 Email: jikeda(a)berkeley.edu Public release date: 27-Nov-2012 Contact: Adam Brumberg ab697(a)cornell.edu 607-255-8810 Cornell Food & Brand Lab How vegetables make the meal Their hedonic and heroic impact on perceptions of the meal and of the preparer Parents may have some new motivations to serve their kids vegetables. A new Cornell University study, published in Public Health Nutrition, found that by simply serving vegetables with dinner, the main course would taste better and the preparer was perceived to be more thoughtful and attentive. "Most parents know that vegetables are healthy, yet vegetables are served at only 23% of American dinners," said lead author Brian Wansink, PhD, the John Dyson Professor of Marketing and Consumer Behavior at Cornell University. "If parents knew that adding vegetables to the plate could make what they prepare for dinner seem more appealing, or could increase their own "heroic" appeal, then maybe they'd be more inspired to serve vegetables." Cornell researchers surveyed 500 US mothers. Study participants assessed the personality of women who either prepared or did not prepare vegetables with a family meal and rated four different meals that either included or did not include a vegetable. Respondents were asked to describe the meal preparer as well as evaluate the meal combinations. The results suggest that vegetables can play a powerful role in increasing the overall enjoyment of the meal. Across all four meals, the addition of vegetables helped increase the positive response in multiple ways – making the meal seem more "complete," "loving," "tasty," and prepared with more effort or thought. Respondents also rated the vegetable preparing mothers as more loving and thoughtful and less boring or selfish. "If a parent believes that adding a vegetable gives their family a better perception of the cook and what's cooked, it may encourage them to serve vegetables more often," Wansink said. "Considering that most kids are not eating adequate amounts of vegetables, we need to explore new approaches to increase consumption." http://www.eurekalert.org/pub_releases/2012-11/cfb-hvm112712.php ------------------------------------ -- Kathrynne Holden "Parkinson's disease: Guidelines for Medical Nutrition Therapy" http://www.nutritionucanlivewith.com/ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/Nutrition_Reports/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/Nutrition_Reports/join (Yahoo! ID required) <*> To change settings via email: Nutrition_Reports-digest(a)yahoogroups.com Nutrition_Reports-fullfeatured(a)yahoogroups.com <*> To unsubscribe from this group, send an email to: Nutrition_Reports-unsubscribe(a)yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/

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USC, Oxford researchers find high fructose corn syrup-global prevalence of diabetes link
by Joanne Ikeda 28 Nov '12

28 Nov '12

Please note that I am forwarding this as information. I take no stance on this issue. Joanne Joanne P. Ikeda, MA, RD Nutritionist Emeritus Department of Nutritional Sciences University of California, Berkeley Current 1777 View Drive San Leandro, CA94577 PH 510-895-5300 Email: jikeda(a)berkeley.edu -------- Original Message -------- Subject: [Nutrition_Reports] USC, Oxford researchers find high fructose corn syrup-global prevalence of diabetes link Date: Wed, 28 Nov 2012 07:25:38 -0600 From: Kathrynne <fivestar(a)nutritionucanlivewith.com> Reply-To: Nutrition_Reports(a)yahoogroups.com To: Nutrition_Reports(a)yahoogroups.com <Nutrition_Reports(a)yahoogroups.com> I feel sure we'll soon be hearing a response from the National Corn Growers Association. -Kathrynne Public release date: 27-Nov-2012 Contact: Leslie Ridgeway lridgewa(a)usc.edu 323-442-2823 University of Southern California - Health Sciences USC, Oxford researchers find high fructose corn syrup-global prevalence of diabetes link International analysis finds that countries using high fructose corn syrup in their food supply have a 20 percent higher prevalence of type 2 diabetes LOS ANGELES AND OXFORD, U.K.— A new study by University of Southern California (USC) and University of Oxford researchers indicates that large amounts of high fructose corn syrup (HFCS) found in national food supplies across the world may be one explanation for the rising global epidemic of type 2 diabetes and resulting higher health care costs. The study reports that countries that use HFCS in their food supply had a 20 percent higher prevalence of diabetes than countries that did not use HFCS. The analysis also revealed that HFCS's association with the "significantly increased prevalence of diabetes" occurred independent of total sugar intake and obesity levels. The article, "High Fructose Corn Syrup and Diabetes Prevalence: A Global Perspective," is published in the journal Global Public Health. "HFCS appears to pose a serious public health problem on a global scale," said principal study author Michael I. Goran, professor of preventive medicine, director of the Childhood Obesity Research Center and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC. "The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar." The paper reports that out of 42 countries studied, the United States has the highest per capita consumption of HFCS at a rate of 25 kilograms, or 55 pounds, per year. The second highest is Hungary, with an annual rate of 16 kilograms, or 46 pounds, per capita. Canada, Slovakia, Bulgaria, Belgium, Argentina, Korea, Japan and Mexico are also relatively high HFCS consumers. Germany, Poland, Greece, Portugal, Egypt, Finland and Serbia are among the lowest HFCS consumers. Countries with per capita consumption of less than 0.5 kilogram per year include Australia, China, Denmark, France, India, Ireland, Italy, Sweden, the United Kingdom, and Uruguay. Countries with higher use of HFCS had an average prevalence of type 2 diabetes of 8 percent compared to 6.7 percent in countries not using HFCS. "This research suggests that HFCS can increase the risk of type 2 diabetes, which is one of the most common causes of death in the world today," said study co-author Professor Stanley Ulijaszek, director of the Institute of Social and Cultural Anthropology at the University of Oxford. The article proposes that this link is probably driven by higher amounts of fructose in foods and beverages made with HFCS. Fructose and glucose are both found in ordinary sugar (sucrose) in equal amounts, but HFCS has a greater proportion of fructose. The higher fructose content makes HFCS sweeter and provides processed foods with greater stability and better appearance because of the more consistent browning color when foods made with higher fructose are baked. In a previous related study, the authors found that the fructose content in some U.S.-produced soft drinks, especially the most popular, was about 20 percent higher than expected, suggesting that some manufacturers might be using HFCS with more fructose than previously estimated. Such differences could "potentially be driving up fructose consumption in countries that use HFCS," the researchers said. The study notes the difficulty in determining the actual amount of fructose in foods and beverages made with HFCS because of "a lack of industry disclosure on food labels." Growing evidence reveals that the body metabolizes fructose differently from glucose. Among other things, fructose metabolism occurs independently of insulin, primarily in the liver where it may be readily converted to fat, which likely contributes to non-alcoholic fatty liver disease, a condition on the rise in Hispanics in the U.S. and Mexico. "Most populations have an almost insatiable appetite for sweet foods, but regrettably our metabolism has not evolved sufficiently to be able to process the fructose from high fructose corn syrup in the quantities that some people are consuming it," said Ulijaszek. "Although this syrup can be found in many of our processed foods and drinks, this varies enormously from country to country." The U.S. is the single largest consumer of high fructose corn syrup. By the late 1990s HFCS made up 40 percent of all caloric sweeteners and was the predominant sweetener in soft drinks sold in the U.S. However, since 2008, exports of HFCS from the U.S. to Mexico increased "exponentially" after trade restrictions were removed, the researchers said. They call for updated public health strategies requiring better labeling of fructose and HFCS content in processed foods. To explain the varying degrees of HFCS consumption in the European Union, the researchers note that trade and agricultural policies set quotas for HFCS production, and while some countries, such as Sweden and the U.K., do not take their assigned quotas, other countries, such as Hungary and Slovakia, are able to purchase extra quotas from countries that do not accept them. The findings of the paper thus have important implications for global trade policies that may affect public health. "If HFCS is a risk factor for diabetes—one of the world's most serious chronic diseases—then we need to rewrite national dietary guidelines and review agriculture trade polices," said Tim Lobstein, director of policy for the International Association for the Study of Obesity. "HFCS will join trans fats and salt as ingredients to avoid, and foods should carry warning labels." ### Article cited: Goran, M., Ulijaszek, S. and Ventura, E. (2012). High fructose corn syrup and diabetes prevalence: A global perspective. Global Public Health. Published online Nov. 27, 2012. Background Information: Sources of data in the ecological analysis include the Global Burden of Metabolic Risk Factors Collaborating Group (BMI), International Diabetes Federation Diabetes Atlas (prevalence) and the FAOSTAT, a statistical website maintained by the Food and Agriculture Organization of the United Nations (food availability). People suffering from type 2 diabetes have high blood glucose due to insulin resistance. Though the exact cause of type 2 diabetes is not known, studies frequently attribute it to excess weight and lack of activity. Recent research estimates that 6.4 percent of the world population is diabetic and by 2030, the estimate will increase to 7.7 percent, with developing countries seeing the highest increases. Wider acceptance of processed foods with higher levels of refined carbohydrates, especially sugar, is considered by some experts to be a reason. Complications from type 2 diabetes include blindness, dementia, gum disease, cardiovascular disease and an increase in lower limb amputations. Those with type 2 diabetes typically have a 10-year shorter life span than the general population. http://www.eurekalert.org/pub_releases/2012-11/uosc-uor112012.php ------------------------------------ -- Kathrynne Holden "Parkinson's disease: Guidelines for Medical Nutrition Therapy" http://www.nutritionucanlivewith.com/ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/Nutrition_Reports/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/Nutrition_Reports/join (Yahoo! ID required) <*> To change settings via email: Nutrition_Reports-digest(a)yahoogroups.com Nutrition_Reports-fullfeatured(a)yahoogroups.com <*> To unsubscribe from this group, send an email to: Nutrition_Reports-unsubscribe(a)yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/

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FW: Homemade Holiday Beverage Mix handout and PowerPoint online
by Alice Henneman 28 Nov '12

28 Nov '12

Hi Everyone, In time for inexpensive, but "priceless" holiday gift-giving, my extension colleague Julie Garden-Robinson, and I have just uploaded a handout and related PowerPoint on making "Beverage Mixes in a Jar." Download FREE for use in your holiday food and program activities at http://food.unl.edu/web/fnh/homemade-beverage-mixes NOTE: Also, check out the "related links" at the bottom of the page. Happy Holidays! Alice Scholarship applications to U of NE-Lincoln due Jan. 15 77% of University of Nebraska-Lincoln's New Freshmen Receive Scholarships and/or Gift Aid http://admissions.unl.edu/cost-and-aid/scholarships.aspx Alice Henneman University of Nebraska-Lincoln Extension in Lancaster County 444 Cherrycreek Rd., Ste. A, Lincoln, NE 68528 USA ahenneman1(a)unl.edu<mailto:ahenneman1@unl.edu> 402/441-7180 Fax: 402/441-7148 - Website: Connecting you to information, resources & food experts from farm to fork at http://food.unl.edu/ Social Media: - Youtube: http://www.youtube.com/alicehenneman - Slideshare: http://www.slideshare.net/alicehenneman - Twitter: http://twitter.com/alicehenneman - Flickr: http://flickr.com/alicehenneman - Pinterest: http://pinterest.com/alicehenneman - Linkedin: http://www.linkedin.com/in/alicehenneman - Blog: http://cookitquick.org

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Sneeze_l November 2012