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.
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
*Medscape Medical News * Potatoes Tied to Higher Risk of Type 2 Diabetes;
French Fries Worst
Veronica Hackethal, MD
December 24, 2015
Eating potatoes may increase the risk of type 2 diabetes and replacing them
with whole grains may lower this risk, according to a study published online
December 17 in *Diabetes Care*.
"Although potatoes are considered a vegetable in the *US Guideline of
Healthy Eating,* potatoes should not be regarded as a key component of a
healthful diet. These data support the notion that potatoes should be
considered a source of carbohydrates like grains, especially refined
grains, rather than vegetables," commented first author Isao Muraki, MD,
PhD, of the Osaka Center for Cancer and Cardiovascular Disease Prevention,
Japan, and Harvard TH Chan School of Public Health, Boston, Massachusetts.
"Potatoes contain a large amount of starch and a relatively small amount of
fiber, vitamins, minerals, and polyphenols," he added, "Lower quality and
quantity of carbohydrate is associated with a higher risk of type 2
Moreover, when potatoes are served hot their starch becomes more easily
digestible and raises blood glucose levels more quickly, he explained.
*Are Potatoes a Vegetable or Not?*
Whether to consider potatoes as a vegetable in dietary recommendations has
recently been a point of contention in the United States and United
Kingdom, with the two countries coming to different conclusions.
The US national food guide *MyPlate* and *Review of Special Supplemental
Nutrition Program for Women, Infant, and Children Food Packages* by the
Institute of Medicine consider potatoes to be a "healthful vegetable."
In contrast, the UK national food guide, the *Eatwell plate,* lists
potatoes as a cereal, according to background information in the article.
The current study combined data from three US cohort studies on 70,773
women from the Nurses' Health Study (1984–2010), 87,739 women from the
Nurses' Health Study II (1991–2011), and 40,669 men from the Health
Professionals Follow-Up Study (1986–2010).
Participants did not have diabetes, cardiovascular disease, or cancer at
the start of the study. Researchers assessed potato consumption using
validated food frequency questionnaires. Total potato consumption did not
include potato chips (crisps), because the questionnaire combined potato
and corn chips into one question.
Researchers also evaluated 4-year change in potato consumption. They
identified type 2 diabetes using self-report and confirmed it with a
*French Fries Associated With Greatest Risk of Diabetes *
The results showed that participants with a higher consumption of potatoes
(baked, boiled, mashed, or french fried) had a significantly higher risk of
type 2 diabetes.
After adjusting for demographic, lifestyle, and dietary factors,
participants who ate less than two to four servings of potatoes per week
had a 7% increased risk of type 2 diabetes (pooled hazard ratio [HR],
1.07), while those who ate seven or more servings per week had 33%
increased risk (pooled HR, 1.33) compared with those who ate less than one
serving per week.
Participants who ate french fries had a higher risk of type 2 diabetes
(pooled HR for every three servings/week, 1.19) than those who ate baked,
boiled, or mashed potatoes (same HR, 1.04), respectively.
Adjusting for individual dietary factors, changes in body mass index over
time, and glycemic load from all foods except potatoes (to account for the
quality and quantity of total carbohydrate) did not change the results.
Participants who increased their potato consumption over time — especially
french fries — had an increased risk of diabetes. For every three servings
per week increase, they had a 4% increased risk of diabetes compared with
those who ate the same amounts of potatoes over time.
Estimates showed that replacing three servings per week of potatoes
(regardless of type) with whole grains would decrease the risk of type 2
diabetes by 12%. Similar findings resulted from analyses by potato type
(french fries and baked, boiled, or mashed).
Because study participants were health professionals of European ancestry,
these results may not extend to other ethnic and demographic groups, the
"Potato food consumption should be reduced for people with elevated risk of
developing diabetes or insulin resistance," Dr Muraki emphasized. "Healthy
foods such as vegetables, fruits, whole grains, and nuts, rather than
potatoes, should be encouraged for the prevention of type 2 diabetes."
*The authors report no conflicts of interest.*
*Joanne P. Ikeda, MA, RD*
*Department of Nutritional Sciences*
*University of California, Berkeley*
*Current address: 1777 View Drive*
* San Leandro, CA 94577*
*Phone (510) 895-5300*
For those of you following water shortages and climate change issues, see below for an important update from the AMA (via the Independent).
For those seeking more information on global water issues, Maude Barlow, a global water expert based in Canada, is another authoritative resource on this topic.
See the below URL to access the full article with information from the AMA.
Why renew your SNEB membership in December?
1. 2016 is going to be an exciting year for SNEB with JNEB starting to publish 10 times a year, the annual conference being held in San Diego, the SNEB Nutrition Education Competencies finalized, a new website launches in the first quarter, and the Journal Club spends the spring semester focusing on behavioral nutrition interventions.
2. A charitable tax deduction in 2015 for contributions to the SNEB Foundation.
3. No more reminders, which saves SNEB resources.
4. One less item to put on your 2016 to-do list!
5. Renewing now is a great way to spend any funds in a 2015 professional development budget.
Renew at www.sneb.org/renew<http://www.sneb.org/renew> by logging in with your last name and SNEB member number.
On behalf of SNEB, I thank you for your valued contributions to and continued support of the Society. If you have any questions regarding your membership, please contact the SNEB office at (317) 328-4627, toll-free at (800) 235-6690, or via email at info(a)sneb.org<mailto:email@example.com>.
Suzanne Piscopo, PhD
Kansas State University's Department of Human Nutrition is seeking to fill the Department Head's position. The department includes graduate and undergraduate programs in human nutrition, nutritional sciences, public health nutrition, dietetics, athletic training, sensory analysis and consumer behavior. Extension faculty are also housed in the department. Earned doctorate in one of the subject areas or related areas is required with qualifications consistent with the rank of Professor or Associate Professor. Full-time, tenured/tenure track 12-month appointment. Proposed starting date of July 1, 2016 with initial review of applications beginning January 25, 2016. Full position announcement attached.
Kansas State University is an Equal Opportunity Employer of individuals with disabilities and protected veterans and actively seeks diversity among its employees. Background check required.
Tandalayo Kidd, PhD, RD, LPN
Associate Professor/Extension Specialist
Kansas State University
Department of Human Nutrition
203 Justin Hall
1324 Lovers Lane
Manhattan, KS 66506
We are looking for a nutrition educator to work for NJ SNAP-Ed in Passaic County, NJ. If you or anyone you know are interested, please apply soon, as we hope to interview in early January.
The position can be found at Rutgers and identified as follows:
Program Associate II - Passaic County<https://jobs.rutgers.edu/hr/postings/17988>
Happy holidays! - Deb
Debra M. Palmer, Ph.D., Associate Professor/Extension Specialist
NJ Director, SNAP-Ed/State EFNEP Coordinator
11 Suydam Street, 2nd Floor
New Brunswick, NJ 08901-2882