Sneeze_l October 2015

sneeze_l@email.rutgers.edu

35 participants
94 discussions

evidence-based culinary-nutrition programs
by Diane S Saenz 05 Mar '16

05 Mar '16

Hello Sneeze, Lately I have had numerous requests from clientele for hands-on programs that meld nutrition information and cooking. I am looking for evidence-based culinary-nutrition programs for adults that are independent of the SNAP-ED program. Are there any programs that you know of or have had success with? Please point me in the right direction. Thank you, Diane _______________________________ Diane S. Saenz, RD/LD Northwest Area Educator - Nutrition and Food Safety PO Box 470 - Lander, WY - 82520 Tel: 307-332-2363 Fax: 307-332-2391 dsaenz(a)uwyo.edu<mailto:dsaenz@uwyo.edu> [cid:image001.png@01CE6CE7.F545CA80]

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"Healthy school lunches under attack: our view."
by Joanne P. IKEDA 29 Oct '15

29 Oct '15

Healthy school lunches under attack: Our view The Editorial Board, 3:41 p.m. PDT October 5, 2015 Too many lobbying cooks are trying to undermine nutrition rules. [image: ourview100515] School lunch(Photo: Bob Pennell, AP) In the food fight over school lunches, let’s stipulate a few facts. One of every three children <http://www.cdc.gov/healthyschools/obesity/facts.htm> in the United States is overweight or obese. About 27% of young Americans <http://www.missionreadiness.org/2010/too-fat-to-fight/> are too overweight to join the military. Children who are obese are at higher risk for serious diseases — from high blood pressure and joint problems now to heart disease, diabetes and cancer later in life. USA TODAY Provide flexibility in the lunchroom: Opposing view <http://www.usatoday.com/story/opinion/2015/10/05/school-lunch-school-nutrit…> Those facts alone are enough to prove that taxpayers have a vested interest in providing nutritious school lunches, and a federal law passed in 2010 with bipartisan support <http://www.nytimes.com/2010/12/03/us/politics/03child.html?_r=0> did just that. French fries, breaded chicken on white buns and iceberg lettuce were banished to make way for healthier proteins, including turkey and roasted chicken, whole grain breads and pastas, and a variety of fruits and vegetables. But as Congress moves to reauthorize the $11 billion-a-year program <http://www.fns.usda.gov/sites/default/files/NSLPFactSheet.pdf> this fall, some key improvements are under attack. Leading the charge is the School Nutrition Association, which represents school food directors and workers and gets nearly half its revenue from the food industry. Industry players have already lobbied successfully to roll back proposals that would have eaten into their profits. The potato lobby fought guidelines to limit servings of starchy vegetables <http://content.usatoday.com/communities/ondeadline/post/2011/10/senate-bloc…> to twice a week. Frozen pizza makers won their battle to keep counting tomato paste as a vegetable <http://www.nbcnews.com/id/45306416/ns/health-diet_and_nutrition/t/pizza-veg…> . The nutrition association's current wish list <https://schoolnutrition.org/positionpaper/> includes a proposal to freeze at the halfway point a mandate that all pastas, breads and pizzas be rich in whole grains. Another would open a loophole in the smart snack program, allowing salty or higher-calorie items to sneak onto the a la carte lunch line. A third proposal would dump the requirement that every child take at least one fruit or vegetable at lunch. Most of the arguments for proposed rollbacks don't stand up to closer scrutiny. Last year, when lobbyists insisted many school districts could not meet the whole-grain requirement, Congress allowed waivers. You have to wonder how cumbersome the requirement really is when less than 10% of the nation's school food operations sought waivers, often for just a few items. The industry has already figured out how to produce foods rich in whole grains to meet the 2010 law. If their school lunch customers demand more whole grain items, they'll find a way to comply. Waivers simply prolong the process, allowing more children to eat less nutritious food. Critics also insist that healthier menus have led to more waste, pointing to the findings of a University of Vermont study conducted in just two elementary schools <http://www.uvm.edu/~uvmpr/?Page=news&&storyID=21298>. A study in 12 middle schools <http://today.uconn.edu/2015/03/students-throw-away-less-food-with-new-healt…> by the University of Connecticut’s Rudd Center for Food Policy and Obesity found less waste. Dueling conclusions suggest more research is needed before changes are made. There’s also this: Kids have been dumping food for as long as they’ve been eating. The answer isn’t to give up and feed them junk; it’s finding ways to make healthy food more appetizing. Salad bars, or simply slicing apples rather than serving them whole, have worked in some schools. No doubt, schools face a daunting challenge to produce healthy, appealing meals on limited budgets. Even so, many places are proving that it can be done. West Virginia, one of the poorest states in the nation, adopted healthier lunch menus in 2008 <http://www.ag.senate.gov/hearings/a-review-of-child-nutrition-programs>, ahead of the federal law. "If a little coal mining state can" meet the mandates, says state nutrition director Richard Goff, then other states "can do it, too." *USA TODAY's editorial opinions are decided by its Editorial Board <http://www.king5.com/reporters/opinion.html>, separate from the news staff. Most editorials are coupled with an opposing view — a unique USA TODAY feature.* -- *Joanne P. Ikeda, MA, RD* *Nutritionist Emeritus* *Department of Nutritional Sciences* *University of California, Berkeley* *Current address: 1777 View Drive* * San Leandro, CA 94577* *Phone (510) 895-5300* *Email*: jikeda(a)berkeley.edu

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Alabama A&M University Urban Health & Nutrition Specialist Position
by Sondra Parmer 29 Oct '15

29 Oct '15

Dear Colleagues, Alabama A&M University has an open position for an Urban Extension Health and Nutrition Specialist. Please share the link and posting with anyone who may be interested. https://ssl.acesag.auburn.edu/posannc/detail.php3?job=ZDQ3azN8NDYwfG45ajRr Thanks, Sondra Sondra M. Parmer, PhD Extension Specialist Program Coordinator, Nutrition Education Program Supplemental Nutrition Assistance Program - Education (SNAP-Ed) Alabama Cooperative Extension System 208 Duncan Hall Auburn University, AL 36849 Voice: 334.844.2231 Fax: 334.844.2507 parmesm(a)auburn.edu<mailto:parmesm@auburn.edu>

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Job Posting - EFNEP County Supervisor - Spokane, Washington
by Barale, Karen V 29 Oct '15

29 Oct '15

Washington State University has a county supervisor position open in Spokane, Washington for the Expanded Food and Nutrition Education Program (EFNEP). The Supervisor will serve as the lead person responsible for EFNEP in Spokane County, including paraprofessional educator supervision, community partner relationships and policy system and environmental change strategy implementation to support healthy lifestyles. Required: Bachelor’s Degree in a relevant extension program, and three (3) years of related program experience which include supervisory-level experience; and a valid Washington State Driver’s License. Preferred: Master’s in Nutrition or Public Health, Registered Dietitian (RDN), 2 years supervisory experience with paraprofessional staff. To apply visit: https://www.wsujobs.com/postings/21991 Position closes on November 29, 2015. EEO / AA / ADA. Karen Karen Barale, MS, RD, CD, FADA Associate Professor, State EFNEP Leader Co-Director, Regional Nutrition Education Center of Excellence-West Washington State University Extension, Pierce County 3602 Pacific Ave, Suite B Tacoma WA 98418 (253) 798-3262<tel:%28253%29%20798-3262> FAX (253) 798-3165<tel:%28253%29%20798-3165> This email, related attachments and any responses may be subject to public disclosure under state law. Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office.

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Whistleblower Claims Censorship of Research into Pesticide Linked to Bee Deaths
by Chris McCullum 29 Oct '15

29 Oct '15

Dear SNEEZEers: For those of you following developments related to sustainable agriculture, see below article for some relevant information related to this topic. Cheers, Chris McCullum-Gomez http://civileats.com/2015/10/29/whistleblower-claims-censorship-of-research… [http://civileats.com/wp-content/uploads/2015/10/shutterstock-bees-hive.jpg]<http://civileats.com/2015/10/29/whistleblower-claims-censorship-of-research…> Whistleblower Claims Censorship of Research into Pesticide Linked to Bee Deaths | Civil Eats Did the USDA suppress research findings that could call into question the use of neonicotinoids, a class of pesticides links to bee deaths? Read more...<http://civileats.com/2015/10/29/whistleblower-claims-censorship-of-research…>

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FW: Partner Digest Email
by Garcia, Joni - FNS 29 Oct '15

29 Oct '15

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IF SALAMI GIVES YOU CANCER, BETTER SEE WHAT'S HAPPENING IN THE WORLD OF VEGGIES
by Fern Gale Estrow 29 Oct '15

29 Oct '15

Check out this update from MICHAEL WHITEMAN A legend restauranteurs perspective on the future of restaurant menus and a fun read! -- Original Post: https://www.linkedin.com/hp/update/6064838219772547072 -- Sent from LinkedIn for iPhone Fern Gale Estrow, MS, RDN, CDN Founder FGE Food & Nutrition Team 212-691-5154 @fge2

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Trucost Reveals $3.33 Trillion Environmental Cost of Farming
by Chris McCullum 28 Oct '15

28 Oct '15

Dear SNEEZEers: New information that may be of interest -- see below links for more information. Cheers, Chris McCullum-Gomez Houston, TX Trucost Reveals $3.33 Trillion Environmental Cost of Farming http://www.trucost.com/news-2015/212/FAO/farming Further information Natural Capital Impacts in Agriculture: Supporting Better Business Decision Making is available at: http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Fina… www.fao.org SUPPORTING BETTER BUSINESS DECISION-MAKING Natural Capital Impacts in Agriculture 3 CONTENTS Exective Summary Read more...<http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Fina…> http://www.trucost.com/news-2015/212/FAO/farming Industrialized farming practices cost the environment some $3.33 trillion per year — more than the UK’s annual GDP — according to new research for the Food and Agriculture Organization of the United Nations by environmental consultants Trucost. The research identifies a range of more sustainable farming practices that could greatly reduce the cost of environmental impacts and help countries cope with the challenge of increasing food production to meet the needs of a growing population. The environmental costs of rice farming in India, for example, could be cut by 25% while profits increase by 18% using a system of rice intensification. The study is a first step in highlighting the costs to society of unsustainable food production practices, while offering a method of assessing alternative approaches to farming that make environmental and economic sense. Farming depends on freely available environmental goods and services to provide healthy soil, a stable climate and clean supplies of water to grow crops and raise livestock. But agricultural pollution, land clearances and climate change are severely damaging these vital services. The FAO commissioned Trucost to calculate the monetary value of these environmental impacts to raise awareness about the risks to business and society. The research covers farming practices in over 40 countries accounting for 80% of production of four commodity crops (maize, rice, soybean and wheat) and four livestock commodities (beef, cow milk, pork and poultry). The FAO also asked Trucost to put a financial value on the environmental benefits of a range of alternative farming practices through four case studies: cattle farming in Brazil, rice farming in India, soybean farming in the USA and wheat farming in Germany. The research finds that livestock farming costs the environment $1.18 trillion per year, equivalent to 134% of its production value. Beef production in Brazil accounted for the most costly environmental impacts at $596m, largely as a result of deforestation to clear land for pasture. The impacts of pork production in China cost $327m primarily due to land-use conversion in direct operations and in the supply chain for feed production. Crop production costs $1.15 trillion per year, equivalent to 170% of its production value. Maize farming in China had the highest cost at $130m followed by the USA at $90m, both due to land-use change and water pollution. Wheat farming in Germany costs $62m primarily due to water pollution from nitrogen fertilizers. The research finds that holistic grazing management in Brazil, where cattle are penned in smaller paddocks to allow grassland to recover elsewhere, can reduce environmental costs by 11% due to increased carbon sequestration. Soybean farming in the US and wheat farming in Germany would benefit from switching to organic agricultural practices which utilize crop rotation, cover crops and manure instead of applying chemical fertilizers and pesticides. The research shows that profit margins for farms using organic techniques are higher, while the environmental costs are significantly lower. The environmental costs of rice farming in India can be reduced by switching to a system of rice intensification, which uses intermittent flooding rather than continuous flooding to irrigate rice, cutting water consumption, greenhouse gas emissions and pollution. “The high environmental cost of industrialized farming practices is not reflected in food prices, leaving us vulnerable to supply disruption and price shocks as the effects of climate change worsen,” said Richard Mattison, chief executive officer of Trucost. “Our research for the FAO shows how alternative approaches to agriculture can benefit farmers and the environment, ensuring sustainable and affordable food supplies for all.” Nadia El-Hage Scialabba, FAO Senior Natural Resources Officer, said: “Unveiling the hidden costs of mainstream agriculture is necessary to convince decision-makers that investing in conversion to sustainable food and agriculture systems is a much cheaper option than current expenditures for environmental mitigation and public health. True food prices entail reflecting producers’ efforts to meet their needs for the time required to reproduce the value, while the cost of environmental damage should not paid by society through higher food prices but by those who irresponsibly abuse common goods offered by our natural environment.” Further information Natural Capital Impacts in Agriculture: Supporting Better Business Decision Making is available at: http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Fina… www.fao.org SUPPORTING BETTER BUSINESS DECISION-MAKING Natural Capital Impacts in Agriculture 3 CONTENTS Exective Summary Read more...<http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Fina…> Trucost media contact: James Richens, +44 20 7160 9804, james.richens(a)trucost.com About Trucost Trucost helps companies and investors to achieve success by understanding environmental issues in business terms. Our data-driven insights enable organizations to manage risks and identify opportunities for growth. We are the world’s leading experts in quantifying and valuing the environmental impacts of operations, supply chains, products and financial assets. By putting a monetary value on pollution and resource use, we integrate natural capital into business and investment decisions. With offices in Europe, the US and Asia, Trucost works with businesses worldwide to increase revenues, improve communications, meet marketplace expectations and comply with regulatory requirements.

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JNEB Journal Club 6: Construct validity
by Rachel Daeger 27 Oct '15

27 Oct '15

[http://www.sneb.org/images/SNEB_Logo_Outlines.png] SNEB Journal Club 6: Construct validity; internal consistency; incorporate behavior theory Join us for a webinar on Monday, Nov 02, 2015 at 12:00 PM EST. Register now! https://attendee.gotowebinar.com/register/5591887808297092610 Validation of 5 Stage-of-Change Measures for Parental Support of Healthy Eating and Activity http://www.jneb.org/article/S1499-4046(14)00757-X/abstract Presented by Julie A. Wright, PhD, University of Massachusetts Boston Learning Objectives: 1) Describe the steps used to develop a valid measures of stage of change 2) Understand how behavioral theory is used in the development of a measure such as the stages of change 3) Describe what internal consistency is and why it is important to measure development 4) Recognize how to select valid measures Julie A. Wright, Ph.D., is an associate professor in the Department of Exercise and Health Sciences. Her academic and professional training is in nutrition, exercise physiology, experimental psychology and behavioral informatics. Currently, Dr. Wright teaches undergraduate research methods courses I and II and the graduate quantitative research methods course in the College of Nursing and Health Sciences. Dr. Wright's overarching multi-disciplinary program of research is developing efficacious health behavior interventions. Her program of research is centered on developing effective health informatics interventions connected with the primary care setting in order to improve patient self-management of modifiable lifestyle behaviors, predominantly healthful eating and physical activity. Much of her research has focused on the evaluation of automated telephony systems for the prevention and treatment of childhood obesity and disease management and prevention for adults. Dr. Wright has held investigator roles on National Institutes of Health research grants funded by National Cancer Institute, National Institute of Child Health and Human Development, and the National Heart, Lung and Blood Institute. Attendees will earn 1 CPEs from the Commission on Dietetic Registration. Cost: SNEB Members attend webinars free as a benefit of membership. Non-member cost is $25 and you will receive a link to process payment following registration. After registering, you will receive a confirmation email containing information about joining the webinar. Copyright (c) 2015 Society for Nutrition Education, All rights reserved. You are a member of the Society for Nutrition Education and Behavior Unsubscribe from email notifications at info(a)sneb.org<mailto:info@sneb.org> Our mailing address is: Society for Nutrition Education and Behavior 9100 Purdue Road, Ste. 200, Indianapolis, Indiana 46268

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Heat Wave To Make Persian Gulf Uninhabitable
by Chris McCullum 27 Oct '15

27 Oct '15

SNEEZEers: Something to think about, especially for those of you following international development issues. See below URL for full story. Chris McCullum-Gomez http://www.inquisitr.com/2523171/heat-wave-to-make-persian-gulf-uninhabitab… Sent from my iPhone

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Sneeze_l October 2015